Ajo Asado Pasta - Dante's Fire - Tucson News Now

Ajo Asado Pasta - Dante's Fire

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TUCSON, AZ (Tucson News Now) -

Monday means it's time for our What's For Lunch? segment.  

Today, Dante's Fire shows us how to make Ajo Asado Pasta.

Ajo Asado (Roasted Garlic) Pasta:

  • 4 cups flour
  • 4 eggs
  • .5 tbs garlic salt
  • 1/4 cup of garlic puree
  • Water till firm

Method: Mix flour, eggs and garlic salt in small mixer with dough hook. Wait until incorporated then add your puree and water. SLOWLY add water, make sure dough is firm, this makes for a great consistency of pasta. Roll think, cut to desired size and set aside for later, having seasoned boiling water ready.

(Arugula Pesto)

  • 2-3 good hand fulls of Arugula
  • 2/3 cup Pine nuts-toasted
  • Dash of Kosher salt and white pepper
  • 3/4 cup Parmesan cheese
  • About one cup Olive oil or blend of half canola (semi hot)

Method: Using a blender with a opening in the top is best for this process. Place all except oil in blender, remove Center hole of top to allow semi hot oil to be poured in on low. Heat oil on stove just to the point where it pops when water touches it. NOT TO FRYING TEMP! If the oil is too hot you'll burn all the ingredients and possibly burn yourself. SLOWLY pour oil in while blender is on a low speed, add to desired consistency. Reseason with salt and pepper if needed. Pour pesto into a container and let chill for later application.

(Ajo Asado sauce)

Gather prior to cooking;

  • 1/3 lb Italian sausage
  • Sherry cooking wine
  • 1/4 cup morel mushrooms chopped
  • 1/4 cup Shallots cut fine
  • 1 cup Chicken or vegetable stock
  • 1/3 cup heavy whipping cream
  • Heaping pinch of scallion, chive and shaved Parmesan cheese for garnish.

Method: Heat sautee pan with a dash of oil and toss in morel mushrooms, sausage, and Shallots, Sautee till browned lightly. Deglaze with Sherry (about 2-3 oz), reduce. Add stock and cream and reduce and let simmer till a light saucy consistency. During this time have your pasta cooking in seasoned boiling water till tender, drain then add to sauce, lightly toss in garnishes (scallion and chive) to incorporate, mix. Place pasta in center of pasta bowls and sauce around, use a dollop of Pesto in center of plate along with a pinch of parmesan cheese around the edges to finish.

(Recipe is enough for 2-3 plates)

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