CIA Culinary Intelligence

Pasta Bazzoffia and Spaghetti Al Vino Rosso

Celebrate the Ides of March with a Roman Theme

Most people associate the Ides of March with the death of Julius Caesar, but before the date got a bad rap, March 15 was a holiday celebrating Mars, the god of war. It was also a day ancient Romans celebrated with festivals to bid farewell to a long cold winter. The chefs at The Culinary Institute of America suggest you greet spring this year like the Romans did, with one of two delicious pasta dishes.

CIA Chef Gianni Scappin recalls the first time he tasted Pasta Bazzoffia. "I ate this dish many years ago just outside Rome, where it proved a very appropriate welcome to spring. It was served very simply—just peas, fava beans, and artichoke ragu, with a slightly soupy consistency, topped with a lightly scrambled egg. It was amazing."

Garlic scapes are the shoots that grow up early in the spring from garlic that was planted the previous fall. They have pungent aroma, unlike anything else; however, if you cannot find them, just omit them from the dish.

Spaghetti Al Vino Rosso, an unusual pasta dish from Umbria, is cooked more like a risotto than a typical pasta dish. As the pasta cooks, the wine infuses it with flavor and the color deepens to a rich chestnut color.

The following recipes can be found in The Culinary Institute of America's A Tavola! (Lebhar-Friedman, 2009) available at bookstores or online at www.ciaprochef.com/fbi/books/ATavola.html.

Watch the video on Youtube >

=============================================================================

Pasta Bazzoffia
(Roman Spring Vegetable "Ragù" with Pasta)

Serves 4

• 3 tablespoons extra-virgin olive oil, plus more as needed
• 4 green onions, minced
• 2 spring garlic scapes
• 1/2 cup coarsely chopped flat-leaf parsley
• 8 fresh young artichoke hearts, cleaned and cut into eighths
• 1 cup fresh shelled peas
• 1 cup fresh young fava beans
• 1 tablespoon all-purpose flour
• 1 cup water
• salt and freshly ground black pepper, as needed
• 1 pound short tubular pasta such as tubettini, small penne, etc.
• 1 cup freshly grated Pecorino Romano D.O.P.

1. In an ample skillet, warm the olive oil over low heat. Add the onions, garlic scapes, and parsley and saute until translucent, about 5 minutes. Add the artichoke wedges, peas, and fava beans and let cook until very hot, about 4 minutes. Sprinkle in the flour and stir to mix it with the vegetables. Add the water and let simmer over low heat until the artichokes are tender, about 20 minutes. (This ragu freezes well, and will keep in the freezer for up to 2 months or more, or you can cool the sauce and transfer to storage containers.)
2. Bring 5 quarts of water to boil in a large pot. Stir in salt as needed and the pasta, and cook over high heat until it is al dente. (Cooking times will vary according to shape; consult the directions on your package.) Drain and transfer it to the skillet, tossing to combine the pasta and sauce well. Let it cook together over medium heat until creamy, about 4 minutes.
3. Take the skillet off the heat and add more olive oil to taste, the grated cheese, and salt and pepper to taste. Serve at once.

Nutrition analysis with tomato per 8-ounce serving: 650 calories, 33g protein, 96g carbohydrate, 16g fat, 690mg sodium, 30mg cholesterol, 14g fiber.

=============================================================================

Spaghetti al Vino Rosso
(Spaghetti with Red Wine and Pecorino)

Serves 4

• 1 pound spaghetti
• Salt, as needed
• 1/4 cup extra-virgin olive oil, plus more for drizzling before serving
• 3 cups good quality light, dry red wine
• 3/4 cup aged D.O.P. Pecorino Toscan or Parmigiano-Reggiano

1. Bring 5 quarts of water to a rapid boil. Stir in the pasta and a generous pinch of salt. Cook for 6 to 8 minutes, depending on the thickness of the spaghetti. Drain, reserving some of the cooking water.
2. In the meantime, in an ample skillet, warm the oil over medium heat. Add the pasta and toss. Gradually add the wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta. When the wine is almost entirely absorbed, add the cheese, and combine well. Serve very hot.

Nutrition analysis with tomato per 8-ounce serving: 540 calories, 17g protein, 62g carbohydrate, 16g fat, 670mg sodium, 20mg cholesterol, 2g fiber.

Huevos Rancheros

Sponsored by:
 

Masters Collection®

Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit.

Ingredients

Makes 4 servings
four 6-inch corn tortillas
one cup canned refried beans
two tablespoons unsalted butter or vegetable oil
eight large eggs
salt and black pepper, freshly ground
one-half cup grated Monterey Jack
one avocado
two teaspoons fresh lime juice
one-half cup prepared salsa
one-half cup sour cream
one-fourth cup fresh cilantro, coarsely chopped
one green onion, white and green parts, thinly sliced on the bias

Directions

1. Preheat the broiler.
2. Heat the tortillas by toasting them one at a time in a dry cast-iron skillet or directly over a gas flame until lightly toasted. Place on a baking sheet, spread each tortilla with ¼ cup of refried beans, and cover to keep warm.
3. Working in batches as needed, heat the butter in a large skillet over medium-high heat until it is very hot but not smoking and the foaming has subsided. Crack the eggs directly into the hot butter and reduce the heat to medium-low or low. Fry the eggs, shaking the pan occasionally to keep the eggs from sticking. Season the eggs with salt and pepper. Fry to the desired doneness, about 2 minutes for "sunny-side up," 3 minutes for medium yolks, and 4 minutes for hard yolks. Or, once the whites are just opaque, turn the eggs and cook for 30 seconds more for "over easy," 1 minute more for "over medium," or 2 minutes more for "over hard."
4. Top each tortilla with 2 fried eggs and 2 tablespoons of the grated cheese. Slide the tortillas under the broiler to melt the cheese.
5. Meanwhile, dice the avocado and toss with the lime juice to prevent the avocado from discoloring.
6. Top each serving with 2 tablespoons salsa and 2 tablespoons sour cream. Divide the avocado among the tortillas. Garnish each tortilla with 1 tablespoon cilantro and 1 tablespoon green onion and serve.

Nutrition Analysis per serving:
400 calories, 18g protein, 30g carbohydrate, 23g fat, 680mg sodium.

This recipe is among the 200 that can be found in Cooking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide.

Cook with the proper tools. Use the 12" Nonstick Sauté and the Nonstick Slotted Turner to create Huevos Rancheros.