Fettucine Alla Carbonara
¾ pound of dry fettuccine (or a 2 cup/2 egg fresh pasta recipe)
3-4 ounces Artisan bacon (cut into small dice)
1 small to medium onion (diced)
1 garlic clove (minced)
2 ounces Parmesan cheese (about ½ cup grated plus more for finished dish)
3 eggs (beaten)
- Bring a large pot of water to a boil and salt well. When water comes to a boil, add the pasta and cook until done, about 10 minutes (about 3 minutes if using fresh pasta)
- Cook the bacon in a large frying pan over medium heat until golden brown, about 6-8 minutes. Remove with a slotted spoon to a plate.
- Reduce the heat and cook the onion and garlic in the pan drippings until soft.
- Add the bacon and cooked/drained pasta to the frying pan over low heat. After the initial toss, add the beaten eggs and cheese—turn off the heat and continue to toss until everything is combined. You don’t want the eggs to scramble…they should be like a light custard and stick to the pasta.
- Season to taste with salt and pepper , top with more cheese if you’d like and serve immediately.
Artisan Salametto Sausage and Cheese Salad
1/3 Cup balsamic vinegar
1 Tablespoon yellow mustard seeds
¾ Cup olive oil
4 scallions (green onions)
2 small red peppers
4 ounces Artisan Salametto
½ pound Gruyere or your favorite cheese
4-5 ears of fresh corn (or 2 ½ cups frozen corn kernels)
Salt and pepper
1 head Romaine lettuce, rinsed and dried
- For the dressing, whisk the first 3 ingredients together in a bowl and set aside about 30 minutes. Whisk again before pouring over salad.
- Trim and cut scallions into strips on the diagonal.
- Seed and cut the peppers into small pieces, about ¼ to ½ inch dice.
- Cut the Salametto by slicing thinly then cut in strips (You can peel the casing off or leave it on)
- Cut the cheese into ½ inch cubes.
- Cook corn in boiling water until tender, about 5 minutes and cool. Cut kernels from the cobs.
- In a large bowl, combine the scallions, peppers, Salametto, cheese, and corn and toss with the dressing Season to taste with salt and pepper.
- Place the lettuce leaves on a plate and top with a scoop of the salad.
Steamed Mussels with Artisan Spanish Chorizo
2 ripe tomatoes
1 Tablespoon olive oil
1 ounce Artisan Spanish Chorizo sausage, cut into thin strips
¼ teaspoon red pepper flakes
1 small-med garlic clove, minced
1 small shallot, minced
12 ounces to 1 pound fresh mussels (de-bearded and rinsed)
½ cup dry white wine
1 Tablespoon fresh basil, chopped
Salt and pepper to taste
- If you have time, grill your tomatoes until the skin just blisters and remove from heat. When cool, cut into chunks. Otherwise, cut tomatoes in half, squeeze out seeds, and cut into chunks.
- Heat oil in the same saucepan you will use to steam your mussels. Add the Chorizo, red pepper flakes, garlic, shallots, and grilled tomatoes; cook for 1 minute.
- Add white wine, then add the mussels and cover the saucepan with a tight fitting lid.
- Cook over medium high heat until mussels open.
- Now stir in the basil and salt and pepper to taste.
Transfer mussels to serving bowls and pour the broth over them. Serve with a crusty baguette.