PRHTHE MENU COURTESY OF
Dover Downs Hotel & Casino
SPAGHETTI
CARBONARA ➜1 oz olive oil ➜9 oz spaghetti ➜3 oz diced pancetta ➜1 oz butter ➜6 oz heavy cream
INGREDIENTS ➜2 oz grated Parmesan cheese ➜1 egg yolk ➜1 /2 oz extra virgin olive oil ➜S alt and coarse ground pepper
DIRECTIONS
MENU
Cook pasta al dente according to instructions. In a large skillet, cook pancetta in one ounce of olive oil over medium heat until crisp and fat has rendered. Add butter and cream; cook until slightly thickened. Whisk together egg yolk and Parmesan. Drain pasta leaving a small amount of the pasta water clinging to the spaghetti. Remove the skillet from the heat. Working quickly, add the pasta to the pan with the cream and quickly incorporate the egg and cheese mixture stirring constantly. Toss until pasta is completely coated. Salt and pepper to taste. Serve immediately with additional Parmesan and a drizzle of extra virgin olive oil.
Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Tenuta Di Burchino Toscana $13
ORECCHIETTE
WITH SAUSAGE & RABE ➜1 oz olive oil ➜6 oz orecchiette pasta ➜6 oz cooked and sliced Italian sausage links
➜1 /2 oz chopped garlic ➜1 oz butter ➜1 /2 oz all purpose flour ➜ . 05 oz chopped fresh Italian flat leaf parsley
INGREDIENTS ➜ . 05 oz chopped fresh basil ➜ . 01 oz red pepper flakes ➜2 oz white wine ➜4 oz chicken stock ➜5 oz blanched chopped broccoli rabe
➜2 oz grated Parmesan cheese ➜1 /2 oz extra virgin olive oil ➜ s alt and coarse ground pepper DIRECTIONS
Cook pasta al dente according to instructions. In a large skillet, cook sausage in one ounce of olive oil over medium heat until browned. Add garlic and cook for an additional minute. Deglaze the pan with the white wine. Add chicken stock and bring to a simmer. Add broccoli rabe. Simmer until slightly softened. Add seasonings – parsley, basil, red pepper flakes, salt and pepper. Create a mock roux by incorporating a small amount of butter with the flour and adding to the sauce to thicken. Drain pasta leaving a small amount of the pasta water clinging to the pasta. Remove the skillet from the heat. Add the pasta to the pan with the sauce. Add parmesan cheese. Toss until pasta is completely coated. Serve immediately with additional Parmesan and a drizzle of extra virgin olive oil. JERRY LONGO’S MEATBALLS & MARTINIS IS A MEMBER OF THE PHILADELPHIA ROWHOME MAGAZINE (PRH) BUSINESS NETWORK.
Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Cecchi Chianti $13 50
| ROWHOME MAGAZINE | January / February / March 2020
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