How to Make Butternut Squash Polenta with Walnut Tarator Using Ingredients from Your Harvest Box
In this video, we share another delicious, seasonal recipe from ingredients that grow abundantly here on our farm in San Juan Capistrano! Our friend, local chef, and owner of Pacific Pearl Catering, Michael Campbell, shows us how to create a butternut squash polenta with walnut tarator, plus a special winter salad! If you loved this recipe, you can learn more about Chef Michael here:
Find more delicious and seasonal recipes through our Journal below:
To learn more about Farm Share, which is our take on a Community Supported Agriculture program, visit this site below:
How to Shop Like an Italian | Shopping Tips for Authentic Italian Cooking
How to Shop Like an Italian | Shopping Tips for Authentic Italian Cooking
Authentic Italian food is based upon simplicity, but simplicity can produce challenges of its own. When a dish relies on just a few elements, the quality of those ingredients becomes paramount!
In order to help aspiring Italian food gourmands, Eva is here today to share some tips and tricks for how to shop like an Italian: from selecting the right pasta to identifying a promising bottle of wine!
If you enjoy this video, please give it a thumbs-up and subscribe to our channel!
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EVA'S PASTA ALLA MONTOVANA CON RICOTTA RECIPE
For this recipe, you will need:
- Penne, penne lisce, rigatoni or fusilli pasta (to serve)
- 2 cups cubed butternut squash
- 1/2 onion, diced
- 1 cup ricotta cheese
- Parmigiano-Reggiano cheese
- Olive oil
- Nutmeg
- Amaretti cookies (optional):
- Salt
- Fresh black pepper
In a saucepan, bring 3-4 tbsp olive oil up to medium temp. Add the diced onion and sautèe for about 3 minutes, until the onion becomes slightly transparent and tender. Add the cubed squash and a splash of warm water. Salt and pepper to taste, then partially cover and cook for approximately 10-15 minutes, or until the squash has softened. If necessary, add more water as it cooks if the moisture has completely evaporated before the squash is ready. Turn off the heat.
Bring a large pot of water to boil. Salt liberally (two small handfuls is a good start) and add pasta. Cook according to directions provided.
Meanwhile, on a large plate or platter, combine ricotta cheese with a generous grating of Parmigiano cheese and a sprinkle of ground nutmeg. When the pasta is nearly done, add about 1 oz. of the pasta water into the ricotta mixture and stir all together.
Using a slotted spoon, ladle the cooked pasta into the squash saucepan and stir for a minute over medium heat. Transfer the pasta onto the ricotta platter and stir all together. Top with some crumbled Amaretti cookies (optional).
Buon appetito!
Disclaimer: The link above is an affiliate link, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase.
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SATURDAY KITCHEN Stephen Terry CONFIT DUCK HASH
Stephen is chef-proprietor of The Hardwick, a country pub-restaurant in Abergavenny.
He spent two years studying catering at Barnfield College in Luton and then , at the age of 18, he left home to learn his craft at several of London's top restaurants, including Marco Pierre White's first restaurant Harvey's and Michel Roux's Le Gavroche.
He then worked with Nick Nairn in Scotland before returning to London to open Canteen with Marco Pierre White and actor Michael Caine. It was here that he was awarded his first Michelin star, at the age of 25.
After two years at The Canteen it was time for a sabbatical and France beckoned. He worked for six-months at the one star Michelin restaurant Les Roches near St Tropez and a further six months at the then two-star L'Arpège in Paris. When he was offered the opportunity to work as head chef at Oliver Peyton's new restaurant Coast, in London's Mayfair, he returned to London.
After a period of travelling, Stephen was approached to purchase the Walnut Tree Inn in Abergavenny from Franco and Ann Taruschio. He opened the Walnut Tree restaurant in 2001 and won a Michelin star the following year. He left the Walnut Tree for another stint in London and at a pub in Wiltshire, before opening The Hardwick, where his menu is based around Welsh seasonal produce.
Seeds, Biodiversity and the Ark of Taste
Paolo Arrigo of Franchi Seeds speaks to Shane Holland of Slow Food UK about why seeds matter, where our seeds come from, and how seeds are key to biodiversity
Southern Hamburger and Potato Casserole (easy recipe)
This is a amazing tasting casserole that i have been cooking for at least 15 years everyone loves it..Hope yall do to..Thanks for watching..Dont forget to subscribe for more Might Fine easy cooking Videos follow me on facebook best place to message me personally