Arugula Pasta with Garlic Mushroom Sauce

Ingredients:

Fresh Arugula Pasta Dough

For Creamy Garlic Mushroom Sauce

Directions:

To make pasta:

Place all the dry ingredients for the pasta dough into the bowl of a food processor and pulse to combine.  

Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.  Mix 1/4 cup of the arugula paste with the eggs and olive oil.  

Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball.  Add a little water if dough is dry.

Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least one hour before rolling out.

Roll out the dough. This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta. 

To cook pasta: 

Bring a large pot of heavily salted water to a boil.

In a separate bowl, heat the INFUSED Garlic Olive Oil in a large saute pan over medium heat. Add minced shallots and thinly sliced mushrooms. Saute until just barely golden. Add the garlic and saute for an additional minute.

Pour in the white wine. Reduce by half; about 5 minutes. Add the heavy cream and stir to combine. Simmer the sauce for another minute.

Add the cheese, and stir until the cheese is completely combined. Season with salt and pepper to taste.

Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for one minute. Serve with additional cheese over the top, if desired.

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Asiago & Black Truffle Mashed Potatoes

Ingredients: 

Directions:

Dice potatoes evenly. Place in a large saucepan. Add salt, and cover with hot water. Bring to a boil over high heat, then reduce heat to maintain a slow boil. Cook until potatoes are tender throughout when poked with a fork. 

Heat the half-and-half, butter, and garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Drain potatoes. Return to pot and continue cooking for 2 minutes. Remove from heat and place in large bowl. Mash by hand, adding the garlic-cream-butter mixture, grated Asiago, and INFUSED Black Truffle Oil.  Stir to combine.

Let stand for 5 minutes to allow the mixture to thicken, then serve hot. Garnish with finely chopped parsley if desired.

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Basil Garlic Shells with Bacon, Peas, & Ricotta

Ingredients:

Directions:

Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup of pasta water. Place pasta in a serving bowl.

In a skillet, fry bacon until crisp. Place bacon on a plate to drain, but keep bacon fat in skillet. Add onions to the skillet and cook until translucent. Add peas and continue cooking for about 10 minutes.

Stir onions and ricotta into the pasta. Add reserved pasta water 1/4 cup at a time to reach desired consistency.

Crumble bacon over top of individual servings of pasta. Garnish with fresh basil and a drizzle of INFUSED Basil Olive Oil.

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Caramelized Veggie Croquettes

Ingredients:

For the Croquettes

For the Gremolata Hollandaise Sauce

Directions:

For the Hollandaise Sauce: 

Heat the butter and Tuscan Herb Infused Olive Oil in a small sauce pan.

In the bowl of a food processor or the jar of a blender, add the Sicilian Lemon White Balsamic Vinegar, lemon juice, salt, pepper, and egg yolks.

Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.   

For the Veggie Croquettes: 

In a saute pan set over medium-high heat, add 2 TBSP of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO.  

Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes. Add the garlic at the last minute.  

Add the coarsely mashed potatoes to a large bowl with the chèvre, pepper and salt.  

Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies intact as much as possible.

Add the beaten egg onto a wide flat container or bowl, and add the Panko bread crumbs to another bowl.

Season the egg with a little salt.

Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick.  

Dip each patty in to the seasoned egg, and then into the Panko bread crumbs, making sure to gently press the crumbs onto the patty.  

Set the patties onto a lined baking sheet and set aside.  

Heat 1/2 cup of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep-fry thermometer.  

Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.  

To Assemble:

Arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty, and ladle the Hollandaise over the top. 

Serves 6

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