APRIL 2019 101
using a fork to incorporate by pushing
some of the flour mixture from inside
edge of well into egg. Continue adding
beaten egg, and incorporating all flour
mixture until a shaggy dough forms. (You
may not need all of the egg.) Proceed to
step 2.
- Knead dough until smooth and elastic,
about 10 minutes. Shape into a ball, wrap
tightly in plastic wrap, and chill at least 1
hour or up to 4 hours. - Divide dough into 4 portions. Working
with 1 dough portion at a time (keep
remaining portions covered with a towel),
flatten dough to^1 / 3 -inch thickness. Roll
flattened dough through pasta machine
with rollers on widest setting. Fold dough
in half crosswise, and reroll through pasta
machine until dough is as wide as the
pasta machine (about 5 inches). Continue
rolling dough through pasta machine,
reducing width of rollers one setting at a
time, until dough has been rolled through
setting 4 (about^1 / 10 -inch thickness),
flouring dough with 00 flour as needed to
prevent sticking. - Flour both sides of dough, and fold in
half crosswise. Repeat folding in half 2
more times to form 8 layers. Cut dough
crosswise into^1 / 8 -inch-wide pieces. Unfold
pasta, sprinkle with 00 flour, and cut in
half, crosswise, to form pieces about 15
inches long. Transfer pasta to a rimmed
baking sheet dusted with semolina flour,
and cover with plastic wrap. Repeat with
remaining dough. Pasta can be covered
and refrigerated up to 1 day or frozen in
ziplock plastic freezer bags up to 3 weeks.
Fried Zucchini Blossoms with
Prosciutto and Mozzarella
PHOTO P. 87
ACTIVE 30 MIN; TOTAL 40 MIN; SERVES 4
Zucchini blossoms can be ordered online
and are seasonally available at farmers
markets. Prosciutto cotto and Parisian
ham should be available at a well-stocked
grocery store with a cheese counter;
substitute cooked ham, if needed.
8 large zucchini blossoms
(about 2 oz.)
4 oz. fresh mozzarella cheese, cut
into 8 (2^1 / 2 - x^1 / 2 -inch) strips
4 oz. prosciutto cotto or Parisian
ham, cut into 8 (2^1 / 2 - x^1 / 2 -inch)
strips
(^3) / 4 tsp. kosher salt, divided
Olive oil, for frying
1 large egg
(^1) / (^2) cup all-purpose flour (about 2 (^1) / (^8) oz.)
(^1) / 4 tsp. baking powder
(^1) / 2 cup seltzer water
- Using tweezers or a small, sharp knife,
carefully remove and discard pistil from
each zucchini blossom. Trim stems to
about 1^1 / 2 inches. Place mozzarella and
prosciutto strips on a paper towel–lined
baking sheet. Sprinkle mozzarella with^1 / 4
teaspoon salt. Let stand 10 minutes. - Pat mozzarella and prosciutto strips
with paper towels to remove excess
moisture. Carefully stuff zucchini
blossoms with 1 strip each of mozzarella
and prosciutto. Lightly twist flower at the
top to help close. - Pour olive oil to a depth of^1 / 4 inch in a
large cast-iron skillet; heat over medium-
high to 350°F. Whisk together egg and^1 / 4
teaspoon salt in a medium bowl. Stir
together flour and baking powder in a
small bowl. Gradually whisk half of flour
mixture into egg mixture. Add remaining
flour mixture alternately with seltzer
water, whisking until batter is smooth. - Dip 4 stuffed zucchini blossoms into
batter, coating completely and allowing
excess to drip off. Fry in hot oil, turning
occasionally, until golden brown, 4 to 5
minutes. Transfer to a paper towel–lined
baking sheet, and sprinkle with^1 / 8
teaspoon salt. Repeat with remaining
zucchini blossoms, batter, and salt.
Ser ve immediately.
WINE Sage-scented Fiano from Campania:
2017 Cantina del Barone Paóne
Calamarata with Swordfish and
Shishitos
PHOTO P. 86
ACTIVE 55 MIN; TOTAL 2 HR 20 MIN
SERVES 6Wide and tubular, calamarata is named
for its resemblance to rings of calamari;
we love Faella brand, available from
gustiamo.com.5 qt. cold water, divided(^2) / 3 cup plus 2 tsp. kosher salt, divided
1 (1-lb.) skinless swordfish loin
(^3) / (^4) cup plus 2 Tbsp. olive oil, divided
2 garlic cloves, minced (about 2 tsp.)
1 lb. shishito peppers or Italian frying
peppers
1 lb. uncooked calamarata pasta
3 Tbsp. colatura (Italian fish sauce)
or Asian fish sauce
2 Tbsp. chopped fresh flat-leaf
parsley
2 tsp. fresh lemon juice
(^1) / 4 tsp. black pepper
- Stir together 1 quart water and^1 / 3 cup
salt in a medium bowl until salt is
dissolved. Add fish; cover and chill 30
minutes. Remove fish and pat dry; discard
salt water. Remove bloodline from fish;
cut fish into^1 / 2 -inch pieces. Toss with 2
tablespoons oil and garlic. Cover and chill
1 to 2 hours. (Let fish stand at room
temperature 20 minutes before cooking
pas t a .) - Heat a large cast-iron skillet over high
until smoking. Toss peppers with 2
tablespoons oil; working in 3 batches,
cook until blistered on all sides, about 3
minutes. Transfer to a paper towel–lined
baking sheet. Let cool 10 minutes. Cut
peppers into^1 / 4 -inch rings; discard stems.
Using your hands, toss peppers to remove
as many seeds as possible. Transfer
peppers to a medium bowl, and toss with
2 tablespoons oil and 1 teaspoon salt. - Bring remaining 4 quarts water and^1 / 3
cup salt to a boil in a large pot over high.
Add pasta, and cook, stirring
occasionally, until al dente, 11 to 12
minutes. Drain, reserving 1 cup cooking
liquid. - Return large pot to medium heat; add 2
tablespoons olive oil. Add half of fish
pieces in a single layer; cook, stirring
occasionally, until cooked through, 3 to 4
minutes. Set aside. Repeat with 2
tablespoons oil and remaining fish.
Return all fish to pot; add peppers, pasta,
and^2 / 3 cup reserved cooking liquid. Using
tongs, lift and stir pasta gently until liquid
thickens, about 2 minutes, adding
remaining^1 / 3 cup reserved cooking liquid
if needed. Remove from heat; gently stir
in colatura, parsley, lemon juice,
remaining^1 / 4 cup oil, and remaining 1
teaspoon salt; toss gently to coat.
Transfer pasta to a serving dish; garnish
with black pepper.
WINE Tart, cherry-scented Campanian
red: 2016 Il Cancelliere Giovano