TASTE Fall 2022

3 Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining. 4 Reheat sausage mixture. Add pasta water and pasta. Stir to combine and let cook for 2 minutes. 5 In a small mixing bowl, mix together bread crumbs, parsley and ½ cup (125 ml) of Parmesan. 6 Serve pasta topped with toasted panko crumb mixture and extra ½ cup (125 ml) HANDMADE ORECCHIETTE 2½ cups (625 ml) semolina flour ½ tsp (2 ml) salt ¾ cup (175 ml) warm water 1 In a stainless steel mixing bowl, mix together 2½ cups (625 ml) semolina flour and salt. With hands, make a small well in middle of flour mixture. Pour warm water into well. With floured hands gently bring some of the flour from the outside into the water until of Parmesan Serves 2 to 4

a shaggy dough forms. Place dough onto a clean, floured surface. Bring dough together into a ball and knead until dough is smooth and bounces back when poked, about 5 to 8 minutes. Wrap dough tightly in plastic wrap and set aside for 30 minutes. 2 Once dough has rested, cut into 4 even sections. Work with 1 piece of dough at a time, keeping remaining portions covered so they don’t dry out. Dust a work surface with semolina flour, roll out dough to make a rope about ½-in (1.25 cm) thick. Cut rope into small pieces, about a thumb width each. Using back of a dinner knife, starting at top of 1 piece of dough, drag knife towards you, pushing the dough ball flat. It will look like a little disk with curled up sides. Flip disk inside out to make a rounded cone. Repeat with rest of dough. Place finished pasta shapes on a floured tray until ready to cook. PAIRS WITH ALTESINO ROSSO DI MONTALCINO Italy $29.99 769141 CHIANTI CLASSICO ROCCA DELLE MACÌE Italy $20.99 308510

HANDMADE GNOCCHI WITH MUSHROOM CREAM SAUCE Handmade Gnocchi, 1 recipe follows 1 tbsp (15 ml) olive oil 2 tbsp (30 ml) butter 2 garlic cloves, minced 3 cups (750 ml) chopped mushrooms

3 sprigs thyme, stems removed 1 cup (250 ml) whipping cream 1 cup (250 ml) grated Parmesan salt and pepper, to taste 3 cups (750 ml) arugula, to serve ½ lemon, juice only, to serve

1 This recipe can be made with store-bought gnocchi, if desired.

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