Gemelli with Braised Fennel,
Raisins and Pine Nuts
Garofalo
Recipes developed by Matt Scialabba and Melissa Pellegrino
1 large fennel bulb with
fronds attached
1 tablespoon extra-virgin olive oil
2 ounces pancetta,
cut into ¼-inch dice
1 leek, white and light green parts,
trimmed, cleaned and thinly sliced
Kosher salt
½ cup low-sodium chicken broth
¼ cup golden raisins
¼ cup pine nuts, toasted
12 ounces Garofalo* organic gemelli
(see note)
Freshly ground black pepper
Grated Parmigiano-Reggiano,
for serving
Reserve ¼ cup chopped fennel fronds. Cut the fennel bulb in half, core it,
and then thinly slice; set aside in a bowl.
Heat oil in a 12-inch straight-sided skillet over medium heat. Add pancetta
and cook until it has rendered its fat and is starting to crisp, 5-8 minutes. With
a slotted spoon transfer to a plate lined with paper towels. Pour o; all but a
thin layer of fat. Add the fennel and leeks and a pinch of salt. Cook, stirring
occasionally, until the vegetables are lightly browned, 3-4 minutes.
Add chicken broth and bring to a simmer. Reduce the heat and cover with a lid.
Cook the vegetables until they are meltingly tender, about 20 minutes. Remove
the cover and add the pancetta to the pan along with the raisins and pine nuts.
Cook until the ;avors meld and the fennel mixture darkens slightly, 8-10 minutes.
Bring a large pot of well-salted water to a boil over high heat. Drop in gemelli
and cook according to package directions. Reserve ½ cup of the cooking water.
Drain the pasta well.
Toss the pasta with the fennel sauce, adding the reserved pasta water as needed.
Toss in the reserved fennel fronds and season to taste with salt and pepper.
Serve with grated Parmigiano-Reggiano on the side. Makes 4 servings.
Note: You can try other Garofalo cut pastas in this recipe.
* Brands may vary by region; substitute a similar product.
Mushroom, Rosemary and
Walnut “Pesto” with Spaghetti
Garofalo
¾ cup walnuts
1 garlic clove
;⁄; cup parsley leaves
1½ tablespoons chopped
fresh rosemary
1½ pounds crimini mushrooms,
stemmed and quartered
In a food processor ;tted with a blade attachment, pulse walnuts, garlic,
parsley and rosemary until coarsely chopped. Add mushrooms and pulse
until very ;nely chopped, but not a paste.
Heat oil in a 12-inch skillet over medium-low heat. Add the mushroom mixture,
1 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the
mushrooms darken and become fragrant, 5-7 minutes. Set aside in the pan.
Bring a large pot of well-salted water to a boil. Drop spaghetti into the water
and cook according to package directions. Reserve 1 cup of pasta water and
then drain the pasta.
Put the mushrooms over medium heat. Add ¼ cup of the reserved pasta water
and scrape up any browned bits with a wooden spoon from the bottom of the pan.
Add the spaghetti and toss to coat, adding pasta water, 1 tablespoon at a time,
if the sauce seems dry. Serve with grated cheese on the side. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground
black pepper
1 pound Garofalo* spaghetti
Grated Parmigiano-Reggiano,
for serving
Gemelli with Braised Fennel, Raisins and Pine Nuts photo on page 103
104 A Decade of Cooking The Costco Way
