SNAPinto SPRING Recipes! Spring for
SNAPinto SPRING
w/ Chef Francesco Ughetto’s Pick at Cary, NC
Carolina’s Spring Strawberries Clafoutis
A baked French dessert of fruit, arranged in a buttered dish and covered with a thick an-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.
Yields: 8
Total time: 90 minutes
Ingredients
3/4 Cup + 2 Tbsp Sugar
Zest of 1 Lemon (outer skin grated)
Pinch of salt
1/4 Cup Corn Starch
1/4 Cup All-Purpose Flour
3 Eggs
2 Egg Yolks
1 1/4 Cup Milk
1 1/4 Cup Heavy Cream
1 Pound Strawberries, Hulled
Utensils:
1 High-Sided Pie Mold about 9-inch in Diameter
Instructions
Preheat your oven to 340F. Butter or spray a 9-inch diameter high-sided pie mold with a nonstick spray. Over your sink, add 3 tbsp sugar and spread all around the mold (turning it around helps) and discard the excess sugar. Set aside.
Into a medium bowl, add the sugar and rub the lemon zest in. Add salt, our and corn starch. Whisk together.
Into a pitcher, add milk, heavy cream, eggs and egg yolks. Whisk together and pour into the dry ingredients into a thin stream while whisking constantly. If you can't remove the small lumps, strain the mixture through a mesh sieve, pour into the prepared mold, and arrange the strawberries neatly within the mixture.
Place into oven for 60 minutes. When ready, the an will be slightly puffed and golden brown around the edges. Let cool completely and dust with powdered sugar. Slice individually like a tart.
Enjoy!
Yields: 4
Total time: 45 minutes
Ingredients
12 oz Penne Rigate
1 Tbsp Olive Oil
1/2 Small Yellow Onion, thinly sliced
8 oz Carrots, thinly sliced
2 Cup Low-Sodium Chicken Broth
2 Large Egg Yolks
Kosher Salt
4 Slices of Thick-Cut Bacon (about 8 oz), cut into 1/4 inch pieces
1/2 Cup of Dry White Wine
1 Cup (about 5 oz) Shelled English Peas or Frozen Peas
Spring Carrot Penne with Bacon and Peas SNAPinto
w/ Chef Francesco Ughetto’s Pick at Cary, NC
SPRING
Instructions
Cook pasta per package directions, reserve 2 cups pasta water, then drain pasta and return it to the pot.
Meanwhile, heat oil in a large skillet on medium. Add onion and cook, stirring occasionally, until tender, 4 minutes. Add carrots and broth, cover, and bring to a boil, then reduce heat and simmer until carrots are very tender, about 15 minutes. Strain, reserving liquid. Add carrots and onion to a blender and puree, adding just enough vegetable liquid to get the blender moving (about 1/4 cup), until smooth. Add egg yolks and 1/4 tsp salt and purée to combine.
Clean skillet and return to medium. Add bacon and cook until browned and crisp, 6 to 10 minutes. Transfer to a paper towel–lined plate and discard drippings.
Add wine to skillet and bring to a simmer, scraping up any browned bits. Simmer until reduced to about 2 tbsp, then add peas and 1/2 cup reserved vegetable liquid. Bring to a simmer and cook until peas are just tender and bright green, about 2 minutes if fresh, 30 seconds if frozen.
Toss pasta with carrot sauce. Fold in pea mixture and bacon, adding reserved pasta water if sauce seems too thick.
Spinach Ricotta Quiche
Ingredients
1(9-inch) Pastry for Single-Crust Pie
1 Tablespoon Dijon Mustard
1 Tablespoon Butter
1/3 Cup Finely Chopped Red Onion
1(8 oz.) Package Fresh Spinach
3/4 Cup Whole-Milk Ricotta Cheese
3/4 Cup Heavy Cream
1/3 Cup Grated Parmesan-Reggiano Cheese
4 Large Eggs
1 Tablespoon Chopped Fresh Basil
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
SNAPinto SPRING
w/ Chef Jennifer Dignin’s Pick at Temple Terrace, FL
Instructions
Preheat the oven to 375 degrees F. Press pie pastry into a 9-inch deep-dish pie pan. Prick all over the bottom with a fork and brush with Dijon mustard.
Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.
While the crust is cooling, melt butter in a skillet over medium heat. Add onion and cook for 1 minute. Stir in spinach and cook until starting to wilt, about 1 minute. Cover and cook until condensation builds inside the skillet, about 1 minute. Remove from heat and drain off any liquids.
Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.
Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.
Bake in the preheated oven until the center is set and the top is lightly browned, about 40 minutes. Let stand for 10 minutes before serving.
We hope you enjoy!!
