Kitchen Stories is a series where we feature our favourite recipes, inspiring people who love food as much we do, and tips for a wholesome kitchen.
In this week's post, we are at home with Bambs, founder of Hemsworth Mercantile. She invited Nerissa of The New Domestic and her husband Peter for a casual, feel-good, Italian fare to celebrate her friend's birthday.
Bambs in the kitchen with her husband Paul and puppy Norman (he thinks the Italian spread is mouth-watering too!) Photo by: @thenewdomestic
On the Menu
Nerissa and her family love Italian food so I served up some classic pasta dishes together with some favourite appetizers. I visited my local Italian grocery, La Bottega di Mangia in Yaletown. I wanted to cook her a very authentic Italian meal so I asked the staff at the grocery for recommendations and they were most helpful.
ANTIPASTI
Prosciutto Parma, aged 24 months
Prosciutto Speck
Nero Imperiale Cheese with Balsamic Vinegar
Truffle Pecorino Toscano
Aged Pecorino Toscano
Homemade Focaccia (store bought - La Bottega di Mangia)
Nerissa's Burrata and Roasted Tomatoes
Photo by: @thenewdomestic
PRIMO
Rigatoni Pasta with Italian Sausage
Spaghetti with Cauliflower, Garlic, Olive oil, and Crushed Pepper
DOLCE
Store-bought Tiramisu
Recipes
Rigatoni Pasta with Italian Sausage and Porcini Sauce
YOU'LL NEED:
- 3 tablespoons extra-virgin olive oil
- 1 pound mild or hot Italian sausage meat
- 5 garlic cloves, minced
- 1 pound rigatoni
- 17.6 oz (1 bottle) of Sugo Al Porcini Pasta Sauce
- Parmigiano for serving
METHOD:
Bring a large pot of water to boil for the rigatoni. When it starts boiling, add salt.
In a large skillet, add olive oil on medium-high heat then add sausage. Use a wooden spoon to to break into small chunks and cook until golden-brown, 5 to 7 minutes.
Remove sausage and put aside. Add garlic to drippings in pan and cook for 1 minute. Pour pasta sauce into pan together with the browned sausage and return to medium heat.
Add pasta to boiling water. Remove 2 to 3 minutes before suggested cooking time – it should finish cooking once you've mixed into the pasta sauce). I used fresh pasta and it only took 3 minutes to cook.
Transfer pasta into skillet with pasta sauce and sausage. Cook, toss and add spoonfuls of pasta water. Remove from heat and serve with grated Parmiagiano or top with Burrata.
Photo by: @thenewdomestic
Spaghetti with Cauliflower, Garlic, Olive oil, and Crushed Pepper
This recipe was based from Where Cooking Begins recipe book by Carla Lalli Music with slight alterations. Instead of braised artichoke hearts, I used cauliflower and did not include white wine.
YOU'LL NEED:
- 1 lemon
- 2 cups chopped cauliflower
- Salt
- 10 garlic cloves, finely chopped
- 1/3 cup extra-virgin olive oil
- Freshly ground pepper
- 1/2 cup roughly chopped parsley leaves
- 1 pound spaghetti
- Crushed red pepper and grated Parmiagiano
METHOD:
Add cauliflower to boiling water and cook until tender for 4 to 6 minutes. Set aside.
Bring a large pot of water to boil for the spaghetti. When it starts boiling, add salt.
In a large skillet, add olive oil on medium heat then add garlic. Stir for about 2 minutes. Season with salt and pepper. Lots! Add crushed pepper and cauliflower. Cook for about 2 minutes to mix all the flavours together.
Add pasta to boiling water. Remove 2 to 3 minutes before suggested cooking time – it should finish cooking once you've mixed into the pasta sauce).
Transfer pasta into skillet with garlic, crushed pepper, and cauliflower. Gently cook, toss and add spoonfuls of pasta water to coat the spaghetti. Add parsley and squeeze lemon juice, toss and combine. Serve pasta with Parmigiano. Add more crushed red pepper for extra spice.
Photo by: @thenewdomestic
