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Fettucine with Shiitake Cream Sauce Pasta with Thai Coconut and Herbed Sauce Fresh Tortellini with Roasted Red Pepper and Garlic Sauce Fusilli Pasta with Asian Pacific Pesto

BROADCAST DATE: 09/21/03

Fettucine with Shiitake Cream Sauce
From the Kitchen of:
Chef Joe Melillo and Chef Pat Lagon
American Culinary Federation

1 c. extra virgin olive oil
2 Tbs. ginger, finely minced or shredded
1 lb. fresh shiitake mushrooms (Hamakua Heritage Farms)
2 medium carrots
6 stalks green onions
1 lb. fettucine noodles (or pasta of your choice)
2 oz. fresh grated pecorino romano cheese
2 oz. fresh grated reggiano parmesan cheese
1 bunch fresh chives or green onions
Shiitake Cream Sauce
2 c. heavy cream
1 c. dry white wine or vermouth
1/4 c. soy sauce
2 Tbs. dark sesame oil
1 Tbs. ground roasted sesame seeds
1 tsp. orange zest, finely minced
1 tsp. chili sauce, Asian variety
salt & pepper to taste

Advance Preparation - Combine ginger and olive oil in a bowl. Slice fresh shiitake mushrooms about 1/4" wide (not necessary to discard stem if using fresh). Refrigerate. Slice carrots on the bias and then overlap slices and finely slice into very thin strips, matchstick size. Slice green onions fine on the diagonal and combine with carrots. Refrigerate.
In another bowl, combine all sauce ingredients, stir and refrigerate. This advance preparation should be at least 8 hours prior to serving meal.

Cooking Procedure - Bring 6-8 qts of salted water to a rolling boil. A couple of fresh bay leaves can be placed in the water for added flavor. While water is heating, grate the cheeses and dice the chives or green onions fine. Cook pasta according to directions on package. Be sure not to overcook. Only cook to "al dente", firm to the tooth. Drain when done but do not rinse.
Place a 12-14" sauté pan on high heat. When hot, add oil and ginger mixture. Sauté lightly but do not let brown. Add all the mushrooms and sauté 15-20 seconds. Add the sauce ingredients and boil rapidly for about 4-6 minutes or until the sauce thickens enough to coat a spoon. Stir in carrots and green onions, boil slightly then add cooked pasta all at once. Toss to evenly coast pasta with sauce. Adjust seasoning-salt and pepper to taste. Make sure mixture is well heated. Sprinkle with grated cheese and chives. Serve at once.


Pasta with Thai Coconut and Herbed Sauce
From the Kitchen of:
Chef Joe Melillo and Chef Pat Lagon
American Culinary Federation

Ingredients
1/2 lb. fresh grey cluster oyster
mushrooms (Hamakua Heritage Farms), cleaned and separated
1/2 lb. fresh snow pea pods
8 oz. 1# shell macaroni or your favorite pasta
Sauce
1/4 c. peanut oil or vegetable oil
8 cloves fresh garlic, finely minced
2 Tbs. fresh ginger, finely minced or grated
1 c. unsweetened coconut milk
1/2 c. chicken stock
3 Tbs. tomato paste
1/4 c. Chinese rice wine
2 Tbs. Thai red curry powder or paste
2 Tbs. Tamari soy sauce
2 Tbs. dark sesame oil
1 Tbs. brown sugar
1/4 c. cilantro, minced
1/4 c. fresh Thai basil leaves, minced

Advance Preparation - Clean and break up mushrooms. Clean snow pea pods combine and set aside in refrigerator.

Sauce 
Combine oil, garlic and ginger in a small bowl. In another bowl, combine remaining sauce ingredients and refrigerate.

Cooking Procedure - Bring 4-6 qts. lightly salted water to a boil. 2-3 bay leaves may be added for extra flavor. Cook pasta according to instructions on package. Be sure to cook "al dente" to the tooth, slightly firm. Drain but do not rinse. Set aside. While waiting for water to boil, heat 12-14" sauté pan. When hot, add oil/garlic/ginger mixture. Cook slightly, before garlic browns, add mushrooms and pea pods. Stir and toss until tender, approximately 2 minutes. Add sauce ingredients, bring to a boil and add cooked pasta. Toss to coat evenly and is well heated. Taste and adjust seasoning, especially salt & pepper.

Fresh Tortellini with Roasted Red Pepper and Garlic Sauce
From the Kitchen of:
Chef Joe Melillo and Chef Pat Lagon
American Culinary Federation

Ingredients
1 lb. fresh ground veal
1/2 c. fresh ricotta cheese
1/4 c. fresh basil leaves and Italian parsley
3 Tbs. extra virgin olive oil
2 Tbs. fresh grated reggiano parmesan
1/4 c. roasted pine nuts
1 egg, slightly beaten
1/2 tsp. salt and pepper to taste
40 thin round gyoza or won ton wrappers
1/4 c. cornstarch
1/4 c. roasted pine nuts
1/2 c. Italian parsley sprigs
1 Tbs. lemon rind, sliced very thin for garnish
1/2 c. fresh red bell pepper, chopped

Sauce
3 Tbs. extra virgin olive oil
4 cloves fresh garlic, minced
1 jar roasted red peppers, approx. 7 oz.
3/4 c. heavy cream
2 tsp. finely grated lemon zest
1/2 t. salt
1/4 t. fresh ground pepper

Advance Preparation - Pre-heat oven to 325 degrees for roasting raw pine nuts. Toast about 8-10 minutes, stirring occasionally until golden brown.
Combine veal, ricotta, egg, salt and pepper in a bowl. In a blender, combine basil, parsley, roasted pine nuts and parmesan cheese. Begin blending while drizzling in olive oil to make a paste. Add to veal and cheese and mix together. Spread out gyoza/won ton wrappers a few at a time on work area. Use round wrappers if possible. If not, cut square wrappers into circles. Place about 1 tsp. filing mixture in the middle of the wrapper. Moisten entire edge of wrapper with water and fold over. Be sure to pinch edges firmly to make them stick together. Then moisten one end with water and bring around to connect to the other end, pinch to seal. Do this around your finger to ensure an opening in the center. Continue until all are filled and sealed. Place on sheet pan lined with parchment paper if available or wax paper. Sprinkle on cornstarch and place tortellini in single layer and then refrigerate uncovered> Parsley springs, lemon zest, pine nuts and bell pepper can be set aside until needed for garnish.
For sauce, combine olive oil and garlic and set aside. Place all other ingredients in blender jar and blend until pureed or liquefied then refrigerate.

Cooking Procedure - Bring 4-6 qts. of lightly salted water to a rapid boil. While waiting for water, mince parsley sprigs and set aside. Drop tortellini one by one into boiling water. They will fall to the bottom, stir lightly and boil about 1 minute or until they rise to the surface. Take out and drain. Set on heated platter. Heat 12-14" skillet until hot. Add oil and garlic and as garlic begins to sizzle but before it turns brown, add the sauce. Bring to a boil and simmer approximately 1 minute. Taste and adjust seasoning for salt and pepper.


Fusilli Pasta with Asian Pacific Pesto
From the Kitchen of:
Chef Joe Melillo and Chef Pat Lagon
American Culinary Federation

Ingredients
3/4 c. roasted pine nuts
3/4 c. roasted macadamia nuts, unsalted
2-3 Tbs. fresh ginger, thinly sliced
4 cloves fresh garlic
1 c. fresh Italian basil leaves, packed
1/2 c. fresh mint leaves, packed
1/2 c. fresh cilantro leaves, packed
1/2 c. extra virgin olive oil
1/2 tsp. salt and pepper to taste
2 tsp. Asian chili sauce
1/2 c. heavy cream
1/2 lb. sweet cream butter
2 oz. each reggiano parmesan and pecorino romano cheese, fresh grated
8 oz. #1 fusilli, penne or pasta of your choice

Advance Preparation - Roast pine nuts in 325 degree oven for 8-10 minutes, stir occasionally until golden brown.

To make the Asian-Pacific Pesto Sauce, process ginger and garlic in either a food processor or blender at low speed. Then add basil, mint, cilantro and finely mince. Add 1/2 of the pine nuts and 1/2 of the macadamia nuts and continue to mince finely. While to blender is still running, slowly drizzle in olive oil. Add the chili sauce and salt & pepper. Process for 5-10 seconds until thoroughly blended. Place in refrigerator covered with plastic wrap until ready for final cooking.

Cooking Procedure - Set aside the heavy cream. Bring 4-6 qts of lightly salted water to a boil. While waiting for water to boil, grate cheeses. When pasta is cooked "al dente" to the tooth, slightly firm, drain and do not rinse. Return the empty pasta pot to the stove and add 1/2 c. of the pesto sauce and 1/4 lb. of butter and the cream. When hot and blended together, add pasta and toss until completely coated. You may want to add more pesto for a richer taste or add more cream or water for a lighter sauce. When hot throughout, remove and add the remaining 1/4 lb. butter, stir in cheese and remaining pine nuts and serve at once.