Oct 6, 2023
OMFG THEY LET VINNY ON STAGE (I made this please I’m so proud of myself)
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OMFG THEY LET VINNY ON STAGE (I made this please I’m so proud of myself)
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Took a family picture, there I am on the top
Know your pastas
Ground Turkey Bolognese
Chef’s Note: Nothing special, but I don't hate it. More pasta than sauce, but that's not bad
Original recipe’s link1, link2
Ingredients
1 lb pasta (angel hair, thin spaghetti, or pappardelle)
2 tbsp extra-virgin olive oil
1 large yellow onion, chopped (~ 3 cup)
1 large carrot, peel and chopped
1 celery stalk, chopped
3 garlic clove, minced
1 lb ground turkey
salt
28 oz crushed tomatoes
1/2 cup dry white wine
2 tsp dried oregano
2 bay leaves
1/4 cup fresh basil, plus more for garnish
1 tbsp balsamic vinegar
freshly shredded Parmesan, for serving
Instructions
1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
2. MEANWHILE, In a large skillet or pot over medium heat, heat oil. Add onion, carrot, celery, and garlic. Cook until tender, 5 to 7 minutes. Season with salt
3. Add ground turkey and cook until no longer pink, 5 to 7 minutes more.
4. Add crushed tomatoes, wine, dried oregano, and bay leaf. Bring mixture to a boil, then reduce heat to low and simmer for 20 minutes.
5. Remove bay leaf. Stir in basil and balsamic vinegar. Adjust seasoning as needed
6. Toss sauce and pasta together in the pasta pot
7. Divide into servings and garnish with Parmesan
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Thin Spaghetti with Crab and Asparagus Total Time: 30 minutes Yield: 4-6 servings Ingredients: 1 pound thin spaghetti 1 pound asparagus, trimmed and cut into 1-inch pieces 1 stick unsalted butter 2 basil sprigs, plus leaves for garnish 1/4 cup Miceli's Grate Parmesan cheese, plus more for serving Kosher salt Pepper 1 pound jumbo lump crabmeat Instructions: 1) In a large saucepan of salted boiling water, cook the pasta until almost al dente (5 to 7 minutes). Add the asparagus and cook until the pasta is al dente and the asparagus is crisp-tender (about 2 minutes longer). Reserve 1 cup of the cooking water, then drain well. 2) Meanwhile, in a very large skillet, melt the butter with the basil sprigs over moderate heat. Add the pasta and asparagus, the 1/4 cup of cheese and 1/2 cup of the cooking water. Cook over moderate heat, tossing, until the pasta is coated in a light sauce (3 to 5 minutes); add more of the cooking water if needed. 3) Season the pasta generously with salt and pepper. Gently fold in the crab and cook until hot (1 to 2 minutes). Discard the basil sprigs. Garnish with basil leaves and serve, passing more cheese at the table. Original recipe and image provided by Food & Wine
