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A Pair of Penne Favorites from Giuliano Hazan

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At the Epicurean Classic, cookbook author Giuliano Hazan shared a cool tip for trimming leeks when he demonstrated two quick pasta recipes from his new cookbook, Giuliano Hazan’s Thirty Minute Pasta. In the video, blogger David Leite interviews Giuliano about his demo. Get the recipes below.

 

Penne with Leeks, Zucchini, and Peppers
Serves four.

2 medium leeks
3 Tbs. butter
1/2 cup water
Salt
1 red bell pepper
3/4 lb. zucchini
Freshly ground black pepper
1 pound penne pasta
1/3 cup heavy cream
1/3 cup freshly grated Parmigiano-Reggiano

Fill a pot for the pasta with about 6 quarts water, place over high heat, and bring to a boil.

Cut off the root end of the leeks and trim away the tough dark green tops of the leaves. Cut the leeks into thin strips about 1-1/2 inches long. Put the leeks in a bowl and cover with water. Swish them around to wash them of any dirt, then lift them out and put them in a 12-inch skillet with the butter and water.  Season with salt and place over medium high heat. Cook covered until wilted, about 5 minutes. Uncover and continue cooking until the liquid in the pan has evaporated.

While the leeks are cooking, peel the pepper, core, and seed it. Cut away the white pith inside the pepper and cut into 1/2-inch squares. Wash the zucchini and cut into 1/2-inch dice.

Once the liquid in the pan has evaporated, add the peppers and zucchini. Season with salt and pepper and cook until tender and lightly browned, 15 to 20 minutes. If the vegetables begin to stick before they are tender, add a couple tablespoons of water.

Add about 2 Tbs. salt to the boiling pasta water, put in the penne, and stir well. Cook until al dente.

While the pasta is cooking, add the cream and cook, stirring for about a minute, then remove from heat.

When the pasta is done, drain it well, toss with the sauce and Parmigiano Reggiano. Serve at once.

Penne with Four Cheeses
Serves four.

4 oz. fontina
Salt
1 lb.  penne
1 Tbs. butter
1/2 cup heavy cream
2 oz. gorgonzola
2 oz. mascarpone
1/3 cup freshly grated Parmigiano-Reggiano

Fill a pot for the pasta with about 6 qt water, place over high heat, and bring to a boil.

Cut the fontina into small dice.

When the water is boiling, add about 2 Tbs. salt, put in the penne, and stir well. Cook until al dente.

In a large skillet, combine the butter and cream over medium-low heat. When the butter is melted and the cream is gently simmering, add the gorgonzola, mascarpone and fontina. Cook, stirring occasionally, until the cheeses are melted, then remove from the heat.

When the pasta is done, drain it well, toss with the sauce and Parmigiano Reggiano. Serve at once.

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  • User avater
    YvonneBR | 08/30/2009

    Just one YvonneBR. Must have typed it twice. Tried to watch, but my sound was terrible so missed much of it. Looking forward to "reruns."

  • kathy_ann | 08/30/2009

    Just got my CSA veges and I can't wait to try this pasta. The videos are wonderful!! Thank you!

  • vodka | 08/29/2009

    Just happened to get to my computer to check e-mail. Couldn't believe I could see what was going on downtown. Great videos & love that I can get the recipes also. Had other committments so I didn't get tickets. Love it!!!!

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