GARLIC SCAPE PESTO PASTA

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Garlic Scape Pesto Pasta
A rich and creamy pasta with the pungent flavor of garlic throughout.
Course Main Dish
Cuisine Italian
Servings
Ingredients
For the Garlic Scape pesto
For the cream sauce
Course Main Dish
Cuisine Italian
Servings
Ingredients
For the Garlic Scape pesto
For the cream sauce
Instructions
  1. Fill a pasta pot half full of cold water. Salt the water generously. Bring water to a roaring boil and add pasta. Cook pasta until al dente. Slice the sausage links into ½ segments. Sear in sauté pan and begin to heat. Add the cream sauce and pesto into the pan and fully incorporate. Remove pasta from water and add to the sauce. Toss to coat pasta. Serve in a pasta bowl and garnish with diced tomatoes and parmesan cheese.
For the Garlic Scape Pesto
  1. Cut garlic scapes into 1-inch segments removing and discarding the heads. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth.
For the cream sauce
  1. Heat heavy cream and half & half over medium heat in a medium sauce pot. Add salt and pepper. Melt butter in a sauté pan, slowly add flour and whisk together. Place roux (butter and flour mixture) in a 300˚F oven until blond in color. Add roux to cream mixture and whisk until completely dissolved. Continue to simmer until sauce begins to thicken. Once thick, remove from heat, add parmesan cheese and stir well. Garlic Scape Pesto • 15 garlic scapes • ½ tsp black pepper • ½ bunch parsley • ½ lemon, squeezed • ½ tsp crushed red pepper • ¼ cup walnuts • ½ tsp salt • ¾ cup olive oil Directions: Cut garlic scapes into ½ inch segments. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth
Recipe Notes

This recipe is for garlic lovers! Rich and creamy with a pungent flavor. The "scape" of the garlic is the immature flower stalk of the plant . Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs, and are most often consumed while immature and still tender. The scapes are also used in many stir-fry recipes. Garlic scapes are only available for about 1 month out of the year. In the northern regions of the United States they are available during the month of June. If you are lucky enough to get some, try this pesto recipe then freeze some of it for future use. © Galley Chef All Rights Reserved

ITALIAN SAUSAGE AND ONIONS IN PUFF PASTRY

Puff pastry seems to be a relative of the Middle Eastern phyllo dough.  References to puff pastry appear before the 17th century indicating a history that originated through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany.  Traditionally, however, credit is given to the French painter and cook Claude Gelée, who lived in the 17th century, for the discovery.  The story goes that Gelée was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product.

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Italian sausage and onions in puff pastry
Italian sausage in puff pastry is a fun way to have all the flavors you enjoy in an italian sausage hoagie wrapped up in a little mini-package.
Course Appetizers
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Appetizers
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. While puff pastry dough is thawing, saute onions in oil and cook sausage links thoroughly. Cut the sausage links into 1/2 inch slices and set aside.
  2. Roll out Puff Pastry on a lightly floured surface, into a 15'x15" piece. Cut pastry in 3" squares.
  3. Place a tablespoon of carmelized onions and one slice of sausage in the center of each square. Brush edges with water.
  4. Bring edges together to form a pouch, pinching the edges to seal. Brush with butter. Sprinkle with sea salt. Bake for 20 minutes until golden. Remove from oven. Serve with marinara sauce for dipping.
Recipe Notes

Recipe Notes Any type of sausage can be substituted for the Italian sausage and sautéed green peppers can be added for the authentic Italian sausage sub flavor. © Galley Chef All Rights Reserved