Tombolino’s Pasta Recipe: Paglia e Fieno – Straw and Hay

Tombolino’s moves into part two of the Signature Series cooking classes with “Paglia e Fieno Tombolino”, “Chilean Sea Bass Almondine” and a simply delicious “Mixed Berries with Fresh Whipped Cream” dessert. Next week its the appetizer followed by “Duck a L’ Orange” and dessert. Unlimited Prosecco will be served.

Pietro Chef/Owner is a seasoned pro and an excellent presenter with more than 35 years of experience in traditional Italian Cuisine.

Paglia e Fieno – Straw and Hay is a timeless recipe and a classic combination of straw yellow pasta made with flower and egg yolks and green pasta that gets the color from blending spinach into the dough.

Ingredients:
1/2 Cup of chopped onions
1/2 Cup of chopped mushrooms
1/2 Cup of chopped ham
1/2 Cup of peas
1/2 Cup of heavy cream
1/4 Cup of olive oil
1 San Marzano Tomatoes (28oz.)
1 Pound of Green and White Noodles
Salt, Pepper and Cheese to liking

Directions:
Place a large skillet on low heat, add the olive oil and the chopped onions. Once the onions are seared, add the mushrooms, the ham and the peas, stir occasionally as it cooks for about 3 to 5 minutes.

Add the Tomatoes and let simmer while stirring occasionally for 20 minutes, then add the chopped basil and the heavy cream and let simmer an additional 5 minutes.

Place the pasta in the salted boiling water and let cook for about 3 minutes. Meanwhile remove most of the cooked sauce from the large skillet, strain the pasta and place it in the skillet with the remaining sauce and sautée for a couple of minutes, then plate it and top it with the rest of the sauce and garnish with basil. Serve the paglia e fieno with grated cheese and fresh pepper to taste.

Paglia e Fieno Tombolino recipe was one of the signature dished presented by Pietro Siciliano in the second part of the cooking lessons three part series. Paglia e Fieno was the first dish, followed by a Chilean Sea Bass Almondine and a vibrant dessert which was “mixed Berriies with fresh whipped cream”. Todays lesson was part two of three and each class includes the preparation of a three course meal starting with Appetizers, Entrée and Dessert. As ech course is completed you get to to sample a full portion of each course complimented by unlimited prosecco and coffee or tea with dessert.

Each class is $65.00 plus tax – Take all three classes for $150 – Call to reserve a space for the next class which will take place Saturday March 5th at 1pm or ask to sign up for the next set of classes.

Tombolino 356 Kimball Avenue, Yonkers, NY 10704 Phone: 914.237.1266

12/15/201004/30/2021

Cassata Siciliana – pride of the Sicilian table

Arabs, Greeks, Romans, Normans and Spaniards , have left their mark in the Sicilian cuisine.

There are many recipes for cassata. Some use a round bowl which is later turned over and un-molded.
Some recipes use a rectangular pan. We like the ease of a spring-form pan with removable sides.
The Cassata pairs well with Brachetto or a buttery Chardonnay.

Ingredients for 8 – 10 people:

1 sponge cake or plain pound cake
3 – 4 tablespoons rum or Marsala wine
1 1/2 pounds Ricotta
2/3 cup sugar
2 teaspoons vanilla extract
1 tablespoon grated dark chocolate
2 ounces finely chopped candied mixed peel
2 ounces finely chopped candied orange peel
1/2 cup pistachios, chopped
Whole pieces of mixed glacè fruit or candied peel
3 cups confectioner’s sugar
green food color (optional)

Method:

Cut the sponge cake into rectangular slices. Line bottom and sides of a springform baking tin with cake, reserving some pieces for the top. Sprinkle with rum or Marsala. Mix together ricotta, sugar, and vanilla. Blend well (a blender is good for this step). When creamy, add chocolate, chopped candied peels, and pistachios. Pour mixture onto the sponge slices. Smooth top. Cover with another layer of cake slices, dust with powdered sugar and garnish with candied fruit.

Or use the following as icing in place of plain powdered sugar:

Melt the powdered sugar in a double boiler with 1 or two drops of green food coloring and a few tablespoons of water. Spread over top of cake. Chill in refrigerator for at least 4 hours. Remove sides of springform pan and serve in small slices.

09/05/199905/01/2021

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