Pappardelle with Butternut Squash, Radicchio and Fennel

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Serves 2 to 3

Ingredients:
9 ounces of  Pappardelle pasta (home made or commercially prepared)
2 cups butternut squash, diced
2 cups fresh radicchio, shredded
1/2 cup fresh fennel, shredded
1 garlic clove, minced
6 tablespoons extra virgin olive oil
2 tablespoons white vinegar
Salt, to taste
Freshly ground black pepper to taste
Fresh chopped parsley, for garnish
Grated Parmigiano Reggiano or Pecorino cheese  (optional)

 
Directions:
Bring a large pot of salted water to a boil.

Heat 4 tablespoons of the oil in a large skillet over medium heat; add garlic and cook for 1 minute stirring occasionally. Add the squash and sauté for 5-6 minutes on high heat until the squash is golden and crispy.  Remove from the pan and set aside. Add the radicchio and vinegar, lower the heat and cook until wilted. Season with salt and pepper to taste.

Cook the Pappardelle according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Pappardelle to the pan adding a little of the pasta cooking water to loosen if needed, then add the remaining oil and toss to combine.

Add the fennel. Season with salt and pepper to taste.  Divide among plates, garnish with chopped parsley and serve.

Sprinkle with grated Parmigiano Reggiano cheese or grated Pecorino cheese if desired.

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Roasted Pork Loin Stuffed with Prosciutto, Spinach, Apples and Apricot Preserves

pork.jpgServes 4 to 6

Ingredients:
1 bunch baby spinach, washed and trimmed
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/8 teaspoon crushed red pepper
3 garlic cloves, minced
1 (2-lb.) pork loin, trimmed
4 ounces very thinly sliced prosciutto
1 Honey Crisp apple, cored and sliced into 1/8 inch
1/2 cup apricot preserves
3 tablespoons all purpose flour
1/2 cup Japanese Panko Breadcrumbs
Pomegranate nibs, for garnish

Directions:
Saute the spinach in a hot skillet 3 minutes; plunge into an ice bath for 1 minute. Drain well. Wrap spinach in paper towels; squeeze dry. Chop spinach into small pieces. Place in bowl with 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic; stir well.

Preheat oven to 325°F.

Cut into pork loin lengthwise from right to left, 3/4 inch from bottom, keeping knife parallel with cutting board; do not cut through the other side. Continue slicing lengthwise from right to left, unrolling loin as you slice, to form a 3/4-inch-thick rectangle. Season with remaining 3/4 teaspoon salt.

Arrange prosciutto in layers to cover inside of loin. Add apple slices. Spread the apricot preserves over the apples. Spread the spinach mixture on top, leaving a 1-inch border. Roll pork up left to right. Tie with twine in butcher’s knots at 2-inch intervals.

Lightly dust the loin with flour. Roll in breadcrumbs, pressing lightly to make sure the crumb coating adheres.

Heat a large cast iron skillet over medium-high. Add remaining 2 tablespoons oil. Place loin in pan; cook 12 minutes turning until all sides are browned. Place loin on rack; cover loosely with foil. Roast at 325°F for 50 minutes or until meat registers 150°F. Remove pork from pan; let pork stand 20 minutes. Swirl butter into pan juices until butter melts. Cut pork into 3/4-inch slices garnish with nibs and serve.

Cook’s Notes:
Click on this link for a quick tutorial on: “HOW TO CUT AND TIE A PORK LOIN FOR STUFFING”  

You can substitute the spinach for broccoli rabe seasoned for a change of pace.

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Winter Fruit Spotlight: Pears

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During the winter, nutrient-rich fresh pears reach their seasonal prime late January through February. While they are a treat to eat on their own, pears, with their perfect colors and unique texture, can give a sweet flavor to a variety of dishes. When you select your pears, make sure to check the “neck”, when mean to apply gently pressure to the next of the pear with your thumb. If the flesh of the neck yields to pressure, then it is ripe. Always store unripe pears at room temperature to ripen fully.

Anjou

Flavor Profile: The most abundant pear in the United States. Anjou Pears are short anjou red and greennecked and come in green and red varieties. They are incredible juicy and have a firm texture with a flavor that is sweet and citrusy.

In the Kitchen: Anjou pears are excellent for light snacking. They are also great for baking, poaching or roasting. Add Anjou pears to a salad, or cheese plate or even to a meat entree that has chick or pork as it main dish for a bit of variety in your weekly diet.

Asian
asian pear

Flavor Profile: Shaped like an apple, Asian pears are known for their creamy flesh, crunchy texture and melon like flavor.

In the Kitchen: Asian pears are best eaten raw or diced in salads or julienned and added to slaws. You can juice Asian pears into a morning juice blend or puree into a sauce or dressing that can be used as marinade for chicken and pork.

Bosc

Flavor Profile: Bosc Pears are sweet juicy and aromatic and have elongated neck with abosc distinctive brown skin.

In the Kitchen: Bosc pears are prized by chefs and home cooks alike because they can hold the shape beautifully when cooked, making them the best choice for grilling, poaching or baking. Gorgonzola cheese and chopped walnuts are the best pairing for this variety of pair when adding in other ingredients.

Bartlett

Flavor Profile: Bartlett pears is the most commonly found pear in most grocery stores and supermarkets. What makes the Bartlett pear unique is that is bright4409-03ens as they ripen which does not happen for most pear varieties. When fully rip, Bartlett pears are green, crunchy, juicy, sweet and slightly buttery.

In the Kitchen: When the slightest of heat is applied, Bartlett pears tend to loose their shape immediately, which makes them great for baking. They can be used in pies, tarts, quick breads, preserves, syrups or chutney with relative ease.

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Thank you so much!

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