from 12/01 IG Live
Tom Colicchio's One Pot Pasta
*Note: Optional vegetables can be used, such as frozen green peas, cauliflower, asparagus, instead of broccoli etc.
- 1 pound dry pasta of choice
- 1 head fresh broccoli, sliced thinly crosswise so small, irregular pieces form
- 3/4 pound smoked pork loin (you can also use smoked ham or smoked turkey), cut into 1/3-inch cubes
- 3 cloves fresh garlic, peeled and sliced thinly
- 1/2 cup extra-virgin olive oil (more or less to taste)
- 1 cup grated parmigiano reggiano cheese (more or less to taste)
- Salt and freshly ground black pepper to taste
1. Fill a large pot two-thirds with cold water and bring to a boil. Add about 5 tablespoons salt and stir in pasta. Stir occasionally to prevent sticking. Return to a low boil and cook according to package instructions.
2. About 3-4 minutes before pasta is done, stir in broccoli. Return to a simmer.
3. Test pasta for doneness. Before straining, reserve some of the cooking water. Strain pasta and broccoli, and set aside for a minute.
4. Return the pot to the burner and add half the olive oil. Add garlic and let cook briefly until barely beginning to brown. Add the meat and stir to heat through.
5. Add the pasta and broccoli to the pot, and stir to mix well.
6. Add remaining olive oil and cheese, then add the reserved pasta water a little at a time, stirring, until a creamy sauce develops.
7. Serve immediately with more cheese on the side, and freshly cracked black pepper if desired.
from 11/25 IG Live
Tom Colicchio's Cioppino Recipe
- 1 fennel bulb, chopped, fronds reserved
- 1 large leek, chopped (white and pale green parts)
- 4 garlic cloves, sliced
- 2 shallots, sliced
- ¼ cup olive oil
- 1 tbsp. fennel seed
- Salt & pepper
- 1 lemon, zest peeled and julienned
- 1 lb mussels
- 18 clams
- 8 sea scallops
- 12 large shrimp, peeled & deveined
- 1 lb firm white fish, trimmed and cut in chunks
- ½ cup white wine
- 25oz jar of tomato sauce
1. Heat oil in a dutch oven or heavy-bottomed pot medium heat. Add veggies and let them sweat (do not add color). When the veggies start to sizzle, turn down the heat.
2. Add fennel seed, salt and pepper. Stir and cook until veggies are softened and fragrant.
3. Add ¼ cup white wine.
4. Add clams, cover and steam until they open, approximately 4–5 minutes. Add mussels and lower heat to simmer until all have opened.
5. Add the scallops, monkfish and shrimp.
6. Add tomato sauce, julienned lemon zest and juice of one lemon.
7. Allow to simmer until seafood is cooked.
8. Garnish with chopped fennel fronds and lemon juice.
from 11/24 IG Live
Tom Colicchio’s Thanksgiving Stuffing
- 2 10-ounce packages breakfast sausage
- 1 fennel bulb, trimmed and in 1/2-inch dice (1 cup)
- 1 carrot in 1/4-inch dice ( 1/2 cup)
- 1 celery stalk in 1/4-inch dice ( 1/2 cup)
- 1 leek, white part only, washed and finely chopped ( 1/2 cup)
- 1 small onion, minced ( 1/2 cup)
- 2 cloves garlic, minced (2 teaspoons)
- Salt and freshly ground black pepper
- 2 tablespoons fennel seeds
- 6 large eggs, lightly beaten
- 2 to 3 cups chicken broth
- 2 pounds crusty French bread, cubed and dried overnight (I like to use semolina, fennel raisin bread!)
- 1 cup golden raisins, soaked in hot water and drained
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- Optional - 1/4 raw foie gras
1. Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
2. Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
3. In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage, fennel seeds, and foie gras if using. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.