Spaghetti alla Chitarra, Spiced Lamb Ragù
One of the most popular dishes of the Italian region of Abruzzo is spaghetti alla chitarra. It is also known as maccheroni alla chitarra – but the long noodles are more similar to spaghetti than what we call macaroni-shaped pasta, so “spaghetti” is often used outside of Abruzzo.
A chitarra is the implement used to make the noodles, it looks, and when strummed, sounds like a guitar, hence its name. It is a wooden frame that is strung with many parallel wires. A long rectangle of pasta dough is pushed through the wires with a rolling pin to make the noodles. I show how to make spaghetti alla chitarra in the next post, here.
A hearty lamb ragù is most often paired with these robust noodles. With its mountainous pastures and grassy plains, Abruzzo has been an ideal environment for sheep-farming for centuries. I’ve spiced my lamb ragù with toasted fennel, cinnamon, and oregano. It’s topped with pecorino, an Italian cheese made from ewe’s milk.
For fun, I styled and photographed the dish in the dramatic style of late 16th century Italian master painter, Michelangelo Merisi da Caravaggio.
Spiced Lamb Ragù Recipe
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Miso Aioli, Shiso, Carrot Cucumber Slaw
The complex herbal flavors of shiso (reminiscent of mint, lemon, anise, basil and curiously cinnamon) complement the sweet buttery taste of wild-caught Atlantic sea scallops. Miso aioli adds creamy, garlicky, umami characteristics. A refreshing crisp carrot cucumber slaw balances all those rich notes.
At the last minute, place a spoonful of slaw on top of each scallop, then serve one scallop per person for a palate-pleasing amuse-bouche. Big flavors, bold colors, eclectic textures create a stunning small bite to launch your next elegant dinner party.
Pan-Seared Scallops with Miso Aioli Recipe
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Hummus and Pita
Take ordinary (high quality) store-bought hummus and pita to another level. Easily jazz it up for guests with a few items from the garden and the pantry. Edible flowers, lemon, herbs & spices, olive oil, nuts – with very little effort, anything colorful and tasty can take the ubiquitous dip over-the-top for entertaining.
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Linguine with Arugula Pesto
Arugula Flowers and Borage Flowers
Arugula flowers taste just like the leaves, but maybe slightly less peppery and with an interesting hint of sweetness. They make a mighty tasty garnish for such a delicate little white blossom.
Borage flowers have much less flavor, only a whisper of cucumber taste, but what they lack in flavor they make up in color. Because the flavor is mild, borage can be used in both savory and sweet dishes, and they make any presentation pop!
With Spring in full force, my garden is bursting with arugula and borage…and since they are growing side-by-side, I thought I would combine them in a pasta dish.
Arugula leaves make a peppery pesto so I lower the volume and balance the flavor with the addition of cilantro and mint. Those who are not fans of cilantro can combine the arugula with another mild-tasting herb, such as parsley.
Linguine Arugula Pesto Recipe
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Arugula and Borage Salad
Feta, Pomegranate Arils, Pistachio Slivers
It’s April and the borage is blooming! These electric blue star-shaped flowers have a mild cucumber taste and a soft texture. They make a striking addition to any salad.
Here, peppery arugula is accented with borage, giving the salad a distinctive visual emphasis. Feta brings salty-tangy-creamy notes while sweet-sour pomegranate arils add another layer of jewel-like color and a crunchy texture. Pistachios add that distinctive nutty flavor.
Pomegranate vinaigrette ties it all together with sweet-savory-zippy characteristics. Serve the dressing on the side for better presentation. Pair this lovely spring salad with a glass of rosé, of course.
- olive oil
- pomegranate arils
- feta, crumbled
- pistachio slivers
- salt and pepper
Toss arugula lightly with olive oil. Gently toss in the flowers. Place salad on serving plates and top with pomegranate arils, feta, and pistachio slivers. Add salt and pepper to taste. Garnish with a few more flowers on top.
- 2 T. extra virgin olive oil
- 2 T. pomegranate molasses
- 2 T. rice vinegar (not seasoned)
- 2 t. dijon mustard
- 1 t. garlic, minced
- 1 T. shallot, minced
- salt and pepper
Combine ingredients in a jar and shake well. Serve vinaigrette in a small glass pitcher on the side.
How to Prepare Borage for Food
Unfortunately I see many photographs of borage flowers in food with the sepals still attached. The reddish-brown sepals are covered with bristly hairs, they are not something you would want to eat in a salad.
To separate the corolla from the sepals, simply pinch the middle of the star and pull. Rinse the flowers in a bowl of cool water to remove any dirt or little bugs.
Eat Flowers, Be Happy
Here is a link to all of my Edible Flower posts, photos, and recipes.
Chicken Fricassée à la Chef Paul Bocuse
The Chef of the Century had a crowing Gallic Coq tattooed on his left arm, one he would often flaunt proudly. The rooster is the national bird of France. But could the tattoo also symbolize Paul Bocuse’s veneration for Poulet de Bresse?
Upon learning of the Chef’s passing on January 20th at 91 years-old, French President Emmanuel Macron lamented that his death had chefs everywhere weeping in their kitchens.
Mais oui. Here too.
My love affair with “Chicken and Morels Paul Bocuse” began decades ago in Chicago at a long-gone restaurant named Bistro 110 where fricassée of chicken was served on a bed of fresh sautéed spinach with a morel cream sauce.
The combination was brilliant. The creamy mushroom sauce infused the sautéed spinach and turned it into a French version of steakhouse-creamed-spinach. The synergy of earthy-nutty morels and impeccably cooked chicken resulted in a timeless dish. It was rich but not overly so, it was balanced in the style that the Chef was known for…classic yet modern.
In 2011 when Paul Bocuse was named “Chef of the Century” by the Culinary Institute of America, Jacques Pépin said, “Certainly he did more than any other chef in the world that I can think of to bring the chefs in the dining room and to make the profession respectable and to make us who we are now…Now the chefs are stars and it’s because of Paul Bocuse.”
For my birthday, I hosted a luncheon in honor of the Chef and served Chicken Fricassée inspired by him. Here is my recipe.
Chicken Fricassée à la Chef Paul Bocuse
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