Friday, July 16, 2010

Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs

I think I forgot to mention another method of "recipe collecting" that I've started doing... it involves 12 binders all labeled by food category and filled with recipes that I stumble across online and vowed to test out one day...

So, here we go with the first random recipe that I cooked up: Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs (adapted from Epicurious)

1 large head of garlic, top 1/2 inch cut off
6 tablespoons extra-virgin olive oil, divided
4 ears of fresh corn with husks (only used 2)
6 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
8 ounces capellini (used angel hair)
2 cups (loosely packed) mixed greens
2 cups torn radicchio leaves (don't like the taste of this so omitted it)
1 cup fresh ricotta cheese (mine was not fresh, I'm ashamed to say)
1/2 cup finely grated Parmesan cheese plus shaved Parmesan for garnish
1/2 cup chopped fresh parsley (only had dried left, not fresh)
1/3 cup thinly sliced fresh basil leaves
1/4 cup chopped fresh dill (omitted this just bc I did not have it)
1/4 cup chopped fresh chives (used green onions)
Preheat oven to 400°F. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly. Place garlic and corn on rimmed baking sheet. Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly. Squeeze garlic out of skins into large bowl; add any oil from foil. Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl.

Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Place in medium bowl; toss with 1 tablespoon oil. Using kitchen shears, cut pasta crosswise several times. Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat. Season with salt and pepper. Garnish with shaved Parmesan. Serves 6.

Now, one thing you must know about me is I typically never follow a recipe exactly - let's just say I like to improvise. That is exactly what I did above - in fact, my comments are in parentheses. I would definitely make this dish again but next time I would use more lemon juice and zest for sure - that lemony flavor on pasta is delic! You might also want to note that I did not mix the ricotta cheese into the pasta dish but instead used it on the side (almost to dip a few bites into). There was enough for me to have for leftovers at work tomorrow so anyone at TT who wants a taste come find me! My Shaunny was not here tonight since he is in a golf tournament so my best friend Syl came over and cooked her own dinner alongside mine (since she is gluten-free). Here is a picture of her lovely dinner too. Maybe one day she will guest blog about her recently discovered gluten free adventures?!


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