1 pasta, 1 soup (2 versions), and a starter with 2 french sauces
Pasta fagioli e cotechino, zuppa di pesce all'aragosta, and smoked salmon with beurre blanc and banyuls gasrique
This month’s newsletter has one pasta dish, one soup with two versions, and one starter with two french sauces. The first recipe is pasta fagioli e cotechino with cannellini beans and cotechino. Cotechino is an Italian cooked pork product spiced with allspice, coriander, cinnamon, and ginger. I used mezzi canneroni which are small smooth cylindrical pastas. I picked up a bag at Herman’s in Philly. The cannellini, cotechino, and canneroni come together for a perfect Napoletana fall dish. The next recipe is zuppa di pesce all’aragosta. There are many ways to make fish stew but this one originates from Sardinia and only uses lobster. I will share two versions, one for serving in bowls and the other as a reduction of the lobster soup with a small lobster tail. Lastly is the recipe for chilled smoked salmon with the two french sauces of beurre blanc and banyuls gasrique. Enjoy!