An Italian take on fun, easy, delicious food: Lemony farfalle pasta with homemade Parmesan cheese straws
Grab your passport and get ready for some giddy fun, Italian-style
Italy is the 72nd largest country in the world -- which is to say, it's pretty small, barely bigger than Burkina Faso -- but it's the fourth most visited country in the world.
Because who doesn't want to visit a country where the food is so delicious and comes out in a seemingly continuous stream of small plates of super-fresh ingredients?
This week on our Recipe of the Week, we're touring bowtie pasta (farfalle), Parmesan cheese straws (the original breadsticks), and -- in the Italian tradition of don't-work-harder-than-needed -- charcuterie. Yes, charcuterie, something you don't even cook.
Fast, easy, delicious, fun. We do this for you so you can laugh more, eat better, and spend less time in the kitchen. Win. Win. Win.
Lemony Lemon FarfallE
The lemon in this farfalle pasta dish is so wonderful and distinctive, let's just call this a lemony lemon farfalle. (Hey, there's double chocolate cake.)
You'll need two bowls. In the first, add:
- 1 pound farfalle, cooked
- 1/2 pound asparagus, ends trimmed and grilled in your EuroCAST grill pan
In the second mixing bowl, create this marinade for the shrimp and scallops:
- 3 tablespoons olive oil
- juice and zest of 1 whole lemon
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound cleaned and deveined shrimp
- 1/2 pound scallops
You can use flash-frozen shrimp and scallops, but if you do, first thaw them and drain well.
- 5 tablespoons olive oil
- 6 cloves garlic smashed and minced finely
- 1 teaspoon kosher salt
Mix to coat.
Let that hang out a bit while you set the table.
After everything in the bowl has settled in with each other for a while, using silicone-tipped tongs, shake any of the zest and or garlic off the shrimp and scallops and place the seafood in your EuroCAST grill pan over medium-high heat. Reserve the marinade -- you're not done with that goodness yet.
- Add the marinated shrimp and scallops a few at a time as not to crowd
- Cook through turning once, 2-3 minutes
- Remove cooked fish to the first bowl containing the farfalla and the asparagus.
- When you’ve finished with all the fish, turn the heat to low and gently pour the contents of the marinade that remains in the second bowl into the grill pan, gently warming it for two minutes (tops!). This will warm the oil to and gently cook the garlic. No burned garlic, please.
- Toss everything together now to incorporate.
Plate on a large, flat platter and add:
- Zest and juice of 2 lemons
- 1 tablespoon fresh thyme leaves
Check for seasoning and serve.
See how lemony this is? Yum. It tastes like Spring!
Parmesan cheese straws
I love Parmesan cheese straws. They are tall and willowy like sunflowers in the wind. I like to serve mine in a vintage water decanter to showcase their winsome beauty.
And I especially love them crumbled up over my pasta -- any pasta. But try the lemony lemon farfalla with this.
- 1 sheet puff pastry thawed and rolled out onto a piece of parchment paper set on a large cookie sheet.
Cut the pastry length wise with a sharp knife about 1/2 inch thick. Twist and twirl and set into place. Sprinkle with:
- 1 teaspoon finely ground pink peppercorns
- 3 tablespoons Parmesan cheese
- 1 teaspoon Aleppo flakes or crushed red peppers
Cook in a 350F degree oven for 8 minutes, then carefully flip over to crisp the other side for 3-4 minutes, or until golden brown.
Remove from oven and let come to room temperature.
Resist them as long as you can.
And as for charcuterie
You'd think a cookware company would be all about cooking, but EuroCAST is not just any cookware company. So much of the cookware design -- and my recipes -- focus on versatility and innovation designed to give you delicious results and, say it with me:
Less time in the kitchen, more time with family.
I know, it's obvious when you say it out loud.
Charcuterie totally fits this philosophy. It's simple to put together a fantastic charcuterie board.
Simply forage with curiosity.
- Go to a great shop focused on charcuterie, or the cheese section of a quality grocery store.
- Ask questions.
- Buy what you like -- and experiment with new things.
Before you know it, you'll love Italian food more and more.
One last tip: Let the charcuterie get to room temperature ... but don't let it get hot. That way, flavor and texture are at their peak. To remember this tip, just imagine you're eating this outside just as the sun is going down in September in Positano with cool ocean breezes swaying the lights.
And you're picking a few things off the charcuterie board which is at the right temperature because Italy at sunset is being Italy at sunset.