• 1L (2 pints) vegetable stock
• 450g (1lb) fresh chestnuts
• 4 parsnips
• 110ml (4fl oz) 35% cream
• ½ cup finely chopped onions
• ¼ cup finely chopped celery
• ¼ cup finely chopped carrots
• 6 large garlic cloves
• 2 shallots
• 2 tbsp olive oil
• 2 bay leaves
• 2 tbsp fresh mixed herbs (bouquet garni)
• (Parsley, thyme and bay leaves should form the foundation for bouquet garni)
• Milk for boiling chestnuts
• Freshly grated nutmeg

Method

Make a slash in the rounded side of each chestnut and roast in a pre-heated 400°F oven for 5 minutes. Peel off the shell and inner skin. Put peeled chestnuts in a saucepan with just enough milk to cover; add a pinch of salt. Bring to a slow boil and cook, uncovered, for 15 minutes, until the milk is entirely absorbed. The chestnuts will be tender, not mushy. Finely chop all of the vegetables and sauté in olive oil until soft but not brown. Add the vegetables to the chestnuts, stock, and bouquet garni. Gently simmer the soup for 40 minutes.

Remove the bouquet garni and puree the soup in a food processor. Return the soup to the saucepan, adding, two-thirds of the cream, and salt, pepper, and nutmeg to taste. For a sweeter flavour add a spoonful of honey.

To serve, ladle the chestnut soup into warmed bowls. Pour a little of the remaining cream into each bowl and marble it into the soup, stirring with a skewer.

• Unsalted butter, for the dish
• 4 shallots, thinly sliced
• 3 medium bulbs celeriac
• 2 sprigs fresh thyme
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• Freshly grated nutmeg
• Salt and freshly ground black pepper
• ¾ cup freshly grated Gruyere cheese
• ¼ cup freshly grated Parmigiano-Reggiano cheese

Preheat oven to 400° F. Butter a 1 ½ quart baking dish. Distribute shallot slices over bottom of dish. Trim the celeriac by cutting off bottom and top, then peel outer layer with a sharp knife. Cut into ¼ inch slices, then julienne. Spread evenly in gratin dish, then sprinkle thyme leaves over celeriac layer.
Whisk together cream, mustard, nutmeg, and salt and pepper in a small bowl. Pour this mixture over the celeriac, and sprinkle the dish with cheeses. Cover with foil, and bake for 20 minutes.
Remove the foil and return pan to oven, cooking until the top is brown and bubbly and cream has thickened and reduced, approximately 20 minutes. Let cool for 10 minutes, then serve.

• 4 cups fiddleheads -- fresh and cleaned
• 2 tablespoons unsalted butter
• 1 small onion -- minced
• 2 cups vegetable stock
• 2 cups 35% cream
• 1/2 teaspoon lemon zest
• Salt and pepper -- to taste

Bring a large pot of salted water to a boil over high heat. Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes. Drain and rinse with cold water. Coarsely chop and reserve.
Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes. Add the fiddleheads and chicken stock. Stir, increase the heat to medium-high and bring to a gentle boil. Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes. Add the cream, reduce the heat to medium, and heat until nearly boiling. Stir in the lemon zest and season the soup to taste with salt and pepper. Serves 4.

• 2 cups fiddleheads
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 1 cup vegetable stock
• 1/2 cup 35% cream
• 1 large egg yolk
• 4 tablespoons local goat cheese
• 1/2 cup homemade breadcrumbs
• Pinch of coarse salt

Preheat oven to 375 degrees F. Cook fiddleheads in boiling, salted water for ten minutes. Meanwhile in a small saucepan, melt butter and stir in the flour and a pinch of coarse salt. Cook for 2 minutes then whisk in the stock and cream over low heat. Cook for a couple more minutes then stir in the egg yolk and goat cheese cheese.
Put half of the fiddleheads into a baking dish and cover with half of the sauce. Repeat. method.
Sprinkle breadcrumbs over the top and bake for 20 minutes. Broil briefly iuntil nicely browned on top.

• 2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths
• 2 tablespoons unsalted butter
• ½ cup wild leeks
• 1/2 pound potatoes, peeled and cubed
• 3 cups strong vegetable stock
• 1 1/2 cups milk
• 1 1/4 teaspoons coarse salt
• 1/4 teaspoon freshly ground white pepper

In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.

Melt the butter in a large saucepan. Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. Add the asparagus, potatoes and stock, bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.

Purée the soup in a blender, then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled.

• 6 leek bulbs, white part only, cleaned and sliced thin
• 1 Tbsp.extra virgin olive oil
• 1/4 cup battuto (diced celery, onion & carrot)
• 1 cup Carnaroli rice
• 3 cups vegetable broth
• ½ cup dry white wine
• ½ cup fresh Parmigiano Reggianno, grated
• 3 Tbsp. Italian flat-leaf parsley, finely chopped
• 1 Tbsp. fresh squeezed lemon juice
• Salt & pepper to taste

Cook the leeks and celery, onions, carrots in toil in a large saucepan until tender. Add the uncooked rice. Stir over medium heat for 5 minutes. Meanwhile, bring the broth to a boil in a medium saucepan, reduce and simmer.

Add 1-cup broth to the rice, stirring constantly until it is absorbed. Add the wine and let absorb. Continue adding ½ cups of broth until the rice is slightly creamy and just tender. Just before serving, add, the lemon juice, the Parmigiano-Reggiano and top with the chopped parsley. Season with salt and pepper.

Serves 4 - 6.

Jerusalem Artichoke ( Sun choke)

This vegetable is not truly an artichoke but a variety of sunflower (Compositae), a hairy, tuber-bearing perennial native of North America.
Similar in appearance to the sunflower it lacks the brownish centre of those sunflowers that produce edible seeds.They were cultivated by the First Nations of North America as a raw or cooked vegetable.Their recorded history dates back to Champlain in 1603. Contrary to what the name implies, this vegetable has nothing also to do with Jerusalem.

• 2 quarts good vegetable stock
• 4 cups peeled and coarsley chopped Jerusalem artichokes
• 3 cups of wild leeks, chopped
• 3 taplespoons chives finely chopped
• 1 cup of 35% cream
• 1 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper

• 4 cups 4 1/2 inch pieces of chopped rhubarb ( no thicker than your thumb)
• 3/4 cup sugar
• 1 tsp good quality vanilla
• 500 ml whipping cream

Mature rhubarb requires a greater amount of sugar than suggested.

Preheat oven to 350 degrees F.

Let stand at room temperature until rhubarb exudes some juice, about 15 minutes. MIx rhubarb and sugar in baking dish. Cover with foil and bake until fruit is soft. Drain in a seive and pour the juice into a saucepan. Reserve pulp. Heat juice until reduced by about half. Let cool. Puree the fruit until smooth then let the juice and the puree cool to room temperature.
Whip the cream until thick. Carefully fold in rhubarb puree then some of the juice. Put the fool in a glass bowl or individual serving bowls or glasses.

Hen of the Woods Mushroom (Mytake)

Hen of the woods (Grifola frondosa) is an edible mushroom. It has a rippling form with no caps, and grows in clusters at the foot of oak trees, giving it an image of dancing butterflies, and thus the Japanese named it "maitake", literally meaning "dancing mushroom". Hen of the woods should not be confused with the similarly named edible bracket fungi, chicken of the woods known as "sulphur shelf".

Chicken of the Woods Mushrooms (Sulphur Shelf)

Chicken of the woods (Laetiporous sulphureous) is a very easily distinguishable mushroom that grows throughout most of the world. Also known as the the chicken mushroom, and the chicken fungus It is, as one might expect, an edible mushroom with a taste quite similar to lemony chicken. Individual "shelves" range from 2-10 inches across. These shelves are made up of many tiny tubular filaments (hyphae). The mushroom grows in large brackets - some have been found that weigh over 100 pounds (45 kg). It is most commonly found on wounds of trees, mostly oak, though it is also frequently found on yew, cherry wood, sweet chestnut, and willow.

• 1 cup ricotta cheese
• 1/2 cup cooked Heirloom pumpkin, pureed
• 2 tsp. unsalted butter
• 1 tsp. finely chopped sage leaves
• 2 large eggs
• 1 tsp. pine nuts

Pumpkin Filling

Combine in a bowl the ricotta cheese, 2 eggs and the pureed, cooked pumpkin.

Raviolacci

Divide your pasta dough into 4 parts. Roll the dough, one part at a time, into a rectangle about 12 X 10 inches. (Keep the rest of the dough covered.) Drop the pumpkin mixture by 2 level teaspoons onto half of the rectangle, about 3 inches apart in 1 row of 6 mounds. Moisten the edges of the dough and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Trim the edges with a pastry wheel or knife. Cut between the rows of filling to make raviolacci; press the edges together with a fork or cut
with a pastry wheel, sealing the edges well. Repeat with the remaining dough and pumpkin filling. When finished, Raviolacci can be frozen on a tray and transferred to a covered plastic container.

Butter, Sage & Pine Nut Sauce

In a hot pan, melt the unsalted butter. Add the sage and pine nuts. Heat the sauce until hot; reserve, keeping it warm while the pasta cooks.

Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until tender, about 10 to 15 minutes; drain carefully. Transfer the ravioli to the pan with the warm butter, sage and pine nut sauce. Turn the ravioli over gently with a slotted spoon to coat both sides in the sauce. Carefully remove the ravioli from the pan and place it on the serving plate. Spoon over remaining sauce and serve immediately.

• 6 egg yolks
• 3 tbsp. sugar
• 500 g. mascarpone cheese
• 1 ½ cups strong expresso, cooled
• ½ cup red vermouth or marsala
• 24 fresh savoiardi biscuits (ladyfingers)
• ½ cup good quality cocoa

1. In the bowl of the food processor, beat egg yolks and sugar until thick and pale.
2. Add mascarpone cheese and beat until smooth.
3. Add 1 tablespoon of espresso and mix until thoroughly combined.
4. In a small shallow dish, add remaining espresso and red vermouth (or Marsala).
5. Dip each savoiardi into espresso mixture for only 5 seconds. Letting the savoiardis soak too long will cause them to fall apart.
6. Place the soaked savoiardi on the bottom of a 14-inch spring form pan, breaking them in half if necessary in order to fit the bottom.
7. Spread 1/2 of the mascarpone mixture evenly over the savoiardi. Cover with a layer of cocoa powder
8. Arrange another layer of soaked savoiardi and top with remaining mascarpone mixture. Cover with cocoa powder.
9. Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
10. Before serving, sprinkle with cocoa powder or good quality bittersweet chocolate shavings.

This recipe makes 6 servings.

To see other signature recipes please scroll down below Slow Food.

"We are dedicated to supporting and celebrating our regional culinary cultural indentity. We support those producers who practice sustainable agriculture, ensuring that the pleasures of our local foods, in all of their diversity, are future pleasures as well as present ones.
Thanks to the efforts of Ontario's small farmers, niche food producers, award winning winemakers and uncompromising chefs who remain committed to promoting the awareness of our local food products and high quality agriculture, we are making slow advances against the encroachment of those who wish to industrialize, standardize and in many cases eliminate much of our rich food culture."

- Bryan Lavery, a founding member of Slow Food London and chef/owner of Murano Restaurant.

"Slow Food links ethics and pleasure. In a word: ecogastronomy. Slow Food celebrates differences in flavours, artisanal food production, small-scale agriculture, sustainable approaches to fishing and farming.
Slow Food restores cultural dignity to food, promotes taste education and strives to defend biodiversity. Saving an endangered animal breed or vegetable variety means preserving an environment, recovering recipes and rewarding the discerning palate."*
*taken from Slow Food International

Slow Food International is a non-profit association founded in 1986 as a response to the standardizing effects of fast food and frenetic pace of the "fast life". It now involves over 80,000 people in 104 countries around the world.
Slow Food London Ontario is one of 750 local chapters around the world.

www.slowfoodlondonontario.ca

6 tablespoons extra virgin olive oil
1/4 pound pancetta, cut into small dice
2 pounds wild boar roast cut into 1/2 inch cubes (or ground)
1 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1 pound wild mushrooms, chopped
2 tablespoons fresh chopped garlic
1 cup dry white wine
1 (28-ounce/800g) can D.O.P San Marzano tomatoes, diced, and their juices
2 tablespoons concentrated tomato paste
1 cup strong vegetable stock
1 teaspoon sea salt
1/2 teaspoon freshly cracked juniper berries
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1/2 cup heavy cream (optional)
1 pound fresh strozzapreti
freshly grated Parmigiano Reggiano

In a large heavy pot, heat the oil over medium-high heat. Add the pancetta and sauté, stirring often, until the fat is rendered and the pancetta is crisp. Season the chopped or ground wild boar and add to the pan. Cook, stirring, until browned on all sides. Add the battuto (onions, celery, carrots,) and mushrooms. Sauté until soft and starting to caramelize. Add the garlic and cook, stirring, for 1 minute.

Deglaze the pan with dry white wine and reduce until not quite evaporated. Add the diced tomatoes, tomato paste, vegetable stock, sea salt, juniper berries, fresh sage and thyme and bring to a rolling boil. Reduce the heat to medium-low, cover, and simmer, stirring intermittently, until the meat is tender and the ragu thickens and is aromatic, approximately 1½ hours. Remove from the heat and stir in the cream (if desired). Adjust the seasoning to taste. Q.B.
Bring a large pot of abundant salted water to a rolling boil. Add the strozzapreti and cook until al dente (when pasta floats to the surface). Drain in a colander and place in a large serving bowl. Pour the ragu over top of the pasta and mix so the ragu clings to the pasta.

Fresh pasta is made with 1 lb. 2 oz. of flour and 5 whole eggs. In many regions of Italy only 4 eggs and a little water are used; in others, 2 eggs and more water. In some regions only the egg yolks and a little oil are employed. Regardless of these regional variations, the dough must be well kneaded – that is, until little bubbles are visible in the dough – before being stretched with the rolling pin.
• 1 lb. 2 oz. flour
• 5 whole eggs
• semolina for sprinkling on strozzapreti (optional)
Pour the flour on a pastry board in a cone-shaped mound. Break the eggs into the center of the cone and blend the yolks with the whites, using a fork or fingers, then begin gradually mixing the egg with the flour.
When the dough has a thick texture, so that it is no longer possible to use a fork, the egg will no longer be liquid and about half of the flour will be incorporated. Continue to work with your hands, pushing the dough up from all sides, taking in as much flour as possible. Keep kneading the dough for about 15 minutes.

The dough must be thick and rather stiff, or it will be difficult to roll out.
Wrap the dough with a dry cloth and keep it under a weight for half an hour. This allows the dough (particularly the gluten in the dough) to relax. It will be less elastic and much easier to roll out after a short rest.
When the dough is ready, cut into thirds or quarters. Work with one piece at a time but remember to keep the remaining pieces covered.
Roll out on lightly floured surface pasta dough, beginning from the center, to a thickness of 0.3 cm (1/8 in). You have to use a long pasta rolling pin for this. Sprinkle flour on the surface of the dough before rolling out. Roll up the rolled dough and cut diagonally into noodles (tagliatelle) of 0.5 cm -1/4 in width. Unroll the noodles and spread on the work surface. Take an end of every noodle and rub between the palms of your hands. Cut the noodles into 5 cm (2 in.) pieces and put individual noodles on a clean towel. Sprinkle noodles with a little flour or semolina.
It is important to prevent the noodles from sticking together while drying. It is best to use a large surface for the drying process. Let dry for 2-3 hours before cooking. You can make pasta the day before and freeze.

• 4 oz pistachios, plus more for garnish
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/8 cup red vermouth
• 1/8 cup Grand Marnier
• 1/8 cup Kahlua
• 2 cups chilled whipping cream
• 1/4 cup icing sugar
• 1 pint seasonal berries, plus more for garnish
• Vanilla Sponge Cake (see following recipe)

In a small saucepan, combine granulated sugar, water, and liqueurs. Bring to a boil; stir until sugar has dissolved. Remove from heat and allow to cool completely. Line a 9-by-5 inch domed glass or metal bowl with plastic wrap. Cut rectangular sponge cake into thirds crosswise and lengthwise, making nine rectangles. Reserve round sponge cake layer to use on top. Cut each rectangle diagonally in half, forming 18 triangles. Brush both sides of each triangle with cooled syrup. Line inside of bowl with triangle slices, pointed ends facing bottom of bowl. Fit pieces snugly to line bowl completely. Use small pieces of syrup-brushed cake to fill gaps. Trim cake top to make it even. Transfer lined bowl to refrigerator. Place cream and icing sugar in a bowl; beat on medium power until stiff, about 3 minutes. Gently fold in pistachios and berries. Remove lined bowl from refrigerator, fill with cream mixture, and cover with cake round. Cover with plastic wrap; refrigerate 12 hours or overnight. Place a large plate on top of bowl, and invert zuccotto onto plate. Slice and serve with reserved berries and nuts.

• 3/4 cup all-purpose flour
• 3/4 cup cornstarch
• 6 large eggs, separated
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup plus 6 tbsp sugar
• 1/4 tsp salt
• flour & unsalted butter for pans

Preheat oven to 350°F. Butter the bottom and sides of one 11-by-17 rimmed baking sheet and a 9in round cake pan; line with parchment paper and butter again. Flour the pans and set aside. In a small bowl, sift flour and cornstarch together; set aside. In a bowl, beat egg yolks, vanilla, and sugar on high until thick and pale, about 3 minutes. Wash and dry mixer attachments. In another bowl, combine egg whites and salt; beat on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add the remaining 6 tbsp of sugar. Continue beating until stiff and glossy, about 1 minute. Fold egg-white mixture into egg-yolk mixture. In three additions, add the reserved flour mixture to the egg mixture. Transfer two-thirds of the batter to the baking sheet, and the remaining one-third to the round pan. Smooth the top of the batter with a spatula. Bake until light golden brown and a cake tester inserted into the middle comes out clean, approximately 20 minutes. Transfer the cake pans to wire racks to cool; turn out the cakes, remove the parchment paper, and wrap in plastic until ready to use. The cake can be made ahead, cooled, and frozen for up to two weeks. Thaw completely at room temperature before use.

• 6 tablespoons unsalted butter, slightly softened
• 1/2 cup organic sugar
• 3 large egg yolks
• 4 large eggs
• 1 cup unbleached all-purpose flour
• 1/2 cup unbleached all-purpose flour Q/B
• 1/2 teaspoon salt
• Unsalted butter for lubricating tin
• 8 ounces softened mascarpone cheese
• 1/2 cup 35% cream
• 1 1/2 tablespoons confectioners' sugar
• 18 medium - sized fresh figs, stemmed and quartered. (Mission figs can be substituted but first rehydrate in red wine)
• 1/4 cup fig preserve or homemade fig compote
• 2 tablespoons red wine reduction

Method for Pastry:
Cream together the butter and organic sugar in bowl of an electric mixer or food processor. Add yolks, and mix just to combine. Whisk together the dry ingredients, and add to the yolk mixture; mix just until it blends together loosely. Transfer the dough to cellophane, press together, and transfer to the refrigerator to chill for 30 minutes or until firm. Prepare a 4 1/2-by-14-inch fluted tart tin with butter. Roll out the dough between two pieces of plastic wrap to about 1/8-inch thickness. Press the dough into tin, and trim so the dough is flush to edges. Place in the refrigerator to chill for about 30 minutes. Heat oven to 350 degrees. Prick the crust with a fork, and bake on the middle rack of oven until the edge of the crust barely begins to turn golden brown, aprox. 15 minutes.. Remove from oven.

Method for Filling:
Blend half the figs and 4 eggs into the mascarpone cheese until smooth.
Add the fresh cream and confectioners' sugar, and beat until mixture is smooth. Spread the filling into the cooled crust, and arrange the remaining figs on top, pressing them in slightly. Bake for 20 -25 minutes in the 350 degree oven. Remove and let cool.
To make the glaze, combine the compote and wine reduction in a small saucepan. Set over medium-high heat, and bring to a boil, stirring frequently. Reduce heat, and simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly, and brush warm glaze over the top of the tart.

For the filling:

• ½ cup Portobello mushrooms
• ½ cup woodland mushrooms
• 1 medium-sized white onion, chopped finely
• ¼ cup extra-virgin olive oil
• 2 tbsp sweet butter
• 3 anchovy fillets
• ¼ cup tomato ragu
• sea salt & freshly ground black pepper
• 3 large eggs
• ½ cup freshly grated Parmigiano-Reggiano cheese

For the crust:

• 1 cup unbleached all-purpose flour
• ¼ lb sweet butter
• pinch of salt
• qb tbsp cold water

Start by mixing the flour into the butter with your fingers; then rub the flour & butter between your palms. Make a well and add the salt and water. Start mixing with a fork, absorbing the flour & butter. Form the dough into a ball. Knead gently until the dough becomes very smooth (approx. 2 min). Wrap the dough in cellophane. Allow the dough to rest in a cool place or in the refrigerator for at least an hour. Sauté the mushrooms and the onion in the olive oil until they are lightly browned. Remove from heat. Reserve some mushrooms for top of tart. Blend remaining mushroom & onion mixture with tomato ragu, anchovies, and eggs in a food processor. Unwrap the dough and knead for about 1 minute. Press dough gently into a buttered 9-inch tart pan with removable bottom. Puncture pastry with a fork to prevent it from puffing up. Fit a sheet of wax paper loosely over the pastry, and then put dried beans or pie weights in the pan. Refrigerate the crust for ½ hour. Preheat the oven to 375º. Bake the pastry for 20 minutes. Remove from oven, lift out paper and weights, and return pan to oven until pastry is golden brown (10-15 minutes). Pour filling into crust, then top with reserved mushrooms and Parmigiano-Reggiano cheese. Return the tart to the oven for 20 minutes more.

• 1 cup fresh tarragon leaves
• 3 large garlic cloves
• 1/3 cup ground pistachio
• 1/3 cup parmigiano-regianno cheese
• 1/2 cup olive oil
• salt and pepper to taste

In a food processor combine the tarragon, garlic, pistachio and cheese. Process until combined.

With the machine running, drizzle the olive oil through the feed tube until desired consistency is reached.

Season with salt and pepper to taste. Store in covered glass jar until ready to use.

• 1/2lb. fresh tomato linguine or 3/4lb. dried linguine
• 3tbsp. olive oil
• 24 large shrimp, peeled and deveined
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup dry white wine
• 1 1/2 cup sliced mushrooms
• 1 bunch of scallions (green onions) sliced thinly
• tarragon-pistachio pesto
• parmigiano-reggiano cheese

Bring a large pot of salted water to boil. Cook pasta until al dente. If using fresh pasta, the cooking time will only be three to four minutes. If using dry pasta it will be approximately 10 to 12 minutes or according to instructions on package.

While the pasta is cooking, heat the olive oil in a large skillet over medium high heat. Saute shrimp until no longer pink (about a minute).

Add the lemon juice, white wine and mushrooms.
Cook until the mushrooms are just tender.

Drain Pasta. Toss with shrimp mixture, pesto and green onions. Season to taste with freshly ground black pepper. Serve with additional Parmigiano-Reggiano.

Serves 4 to 6

• 4 large eggplants, peeled and cubed
• 1 large cooking onion
• ½ cup roasted garlic (4 bulbs)
• 2 litres vegetable stock
• ½ cup Parmigiano-Reggiano cheese, finely grated
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 cup 35% cream

Place all ingredients except the cream into a large pot. Cover with foil and bake at 350 F for 45 minutes. Uncover and roast for an additional 15 minutes.

Purée in a food processor until smooth. Add the 35% cream and adjust the seasoning with salt and pepper.

Serves 8

• 9 oz. white flour
• 2 oz. brewers or compressed yeast
• 1 pinch salt
• water, as needed

Fresh pasta is made with 1 lb. 2 oz. of flour and 5 whole eggs. In many regions of Italy only 4 eggs and a little water are used; in others, 2 eggs and more water. In other regions only the egg yolks and a little oil are employed. Regardless of these regional variations, the dough must be well kneaded - that is, until little bubbles are visible - before being stretched with the rolling pin.

• 1 lb. 2 oz. flour
• 5 whole eggs

Pour the flour on a pastry board, (spianatoia) in a cone-shaped, mound. Break the eggs into the center of the cone and blend the yolks with the whites, using a fork or fingers then begin gradually mixing the egg with the flour.
When the dough has thick texture, so that it is no longer possible to use a fork, the egg will no longer be liquid and about 1/2 of the flour will be incorporated. Continue to work with your hands, pushing the dough up from all sides, taking in as much flour as possible; keep on kneading for about 15 mins.

The dough must be thick and rather stiff, or it will be difficult to roll out, though it might seem to be the opposite.

Wrap the dough with a cloth and keep it under a weight for half an hour. This allows the dough (particularly the gluten in the dough) to relax; it will be less elastic and much easier to roll out after a short rest.

• 2 lbs. spinach
• 1/2 lb. Roman ricotta
• 1 1/2 oz. parsley
• 1 clove garlic
• 8 tbs. Parmigiano
• 1 very small onion or leek
• 1 egg
• 1/8 lb. pancetta
• nutmeg
• 2 oz. butter
• salt
• pepper

Wash the spinach thoroughly. Cook the spinach in a pot with very little water. When the liquid has evaporated, remove from fire and cool, then squeeze well and chop finely. Wash the parsley and mince it finely with the garlic, onion and pancetta. Lightly brown the resulting battuto in a saucepan with the butter, stirring frequently, for about 5 mins. Add the spinach, salt, mix well and let cook over a low heat for about 10 mins, stirring frequently. Let cool.
Sieve ricotta into a bowl. Add the spinach mixture together with Parmigiano, egg, a pinch of nutmeg and pepper (and some salt, if necessary). Mix well and let stand in a cool place for several hours before using.

If desired, add 2 oz. of sausage to the battuto. This stuffing is suitable for tortelli, tortelloni, and ravioloni. The best sauce is a strained tomato sauce.

• 3 oz. pancetta
• 1 stalk celery, chopped in ¼ inch dice
• 1 small carrot, chopped in ¼ inch dice
• 1 small onion, chopped in ¼ inch dice
• ½ cup dry red wine
• 1 cup vegetable stock
• ½ oz. butter
• 1 tbsp tomato paste
• ½ lb. ground beef
• ¼ lb. ground veal
• ¼ lb. ground pork
• 1 oz. cream
• pepper
• salt

Prepare a battuto with pancetta, celery, carrot and onion. Melt butter in a saucepan, add the battuto and the ground meats, brown well, then add the wine and half the broth. Continue to cook until the liquids are reduced, then add the remaining broth. Reduce again, then add the peeled and seeded tomatoes, a pinch of salt and pepper to taste. Cover saucepan and let cook over a medium heat for 2 hours. Add the cream, and correct salt and pepper to taste. The sauce is ready to serve over fresh or stuffed pasta.

• 4 egg yolks
• 4 tbs. sugar
• 4 tbs. Marsala

Warm the eggs yolks and the sugar in a double boiler over a low heat, and then whip them with a wire whisk. Pour Marsala into the yolks, drop by drop, and keep beating.
The mixture will begin to foam and then swell into a light soft cream. Do not overcook or it will collapse.

Cinnamon and grated lemon rind may be added before pouring in the Marsala, and this liqueur in turn can be replaced with a high-quality white, sweet, dry or sparkling wine.

Sardinian style saffron cavatelli with meat sauce
Serves 4
Ingredients:

• 400gr. Cavatelli (malloredus)
• 200 gr. Fresh lamb sausage
• 100ml. Olive oil
• 1 clove of garlic
• 1 Kg. Canned plum tomatoes and 1 teaspoon of tomato paste
• pinch of Coarse Sea Salt
• a little bit of saffron
• 3 fresh basil leaves
• 100gr. Aged pecorino

Preparation:

Dice sausage and brown in a pan with olive oil. Remove the meat from pan and with the fat and juices of the sausages sauté the garlic whole slightly pressed and let it brown, then remove, in the same pan pour the tomatoes, tomato paste, salt, saffron and the basil. Let boil at low heat till the sauce is dense and ad the sausage. In a large pot bring salted water to a boil and cook the pasta for about 12-15 minutes. Drain and mix with the sauce and sprinkle the pecorino cheese over top and serve.

394 Waterloo Street, London, Ontario, N6B 2N8, Canada
Phone: (519) 434-7565 Fax: (519) 438-7471 info@muranocooks.com