Spring House Restaurant shares Italian-inspired recipes

WINSTON-SALEM, N.C. — On this edition of Recipe Wednesday, the Spring House Restaurant in Winston-Salem is sharing Italian-inspired recipes.

Puttanesca Pan Sauce

• 1/2 cup evoo
• 2 anchovies
• 1 shallot
• 2 garlic
• crushed red pepper
• 1 Tbsp. capers
• 2 Tbsp. olives
• 2 cups tomatoes
• 1 Tbsp. parsley
• 1# pasta

1. Heat evoo in saute pan – cook anchovies.  Add shallot, garlic, crushed red pepper and cook additional 3-4 minutes.
2. Add capers & olives – remove from heat.
3. Combine tomatoes & parsley in a bowl – add the ingredients from the saute pan & allow flavors to meld.
4. Cook pasta until al dente.  Reserve 1/2 cup of the cooking water.
5. When ready to serve: heat saute pan, add evoo & tomato mixture – cook 4-5 minutes.
6. Add pasta & reserved cooking liquid.
7. Season with additional evoo & parsley.

Bow-Tie Pasta with Crab, Asparagus, & Jalapeno

• jumbo crab meat
• 1/2 pound asparagus
• 3/4 # farfalle
• 1/4 cup evoo
• 1/2 each red onion
• 1/2 each jalapeno
• salt & pepper
• 1/4 cup parmigiano reggiano

1. Cook farfalle until al dente.  Reserve 1/2 cup of the cooking water.
2. Heat evoo in saute pan – add onion & jalapeno, cook 2-3 minutes.  Add asparagus tips & pieces, cook until tender.
3. Add pasta & reserved cooking liquid.
4. Add crabmeat, season with salt, pepper, & parmigino reggiano.

Bucatini with Spicy Garlic Shrimp, Roma Tomatoes, & Bread Crumbs

• 1/2 pound shrimp
• 2 cups roma tomato
• 1/4 cup evoo
• 2 cloves garlic
• 1 1/2 tsp. rosemary
• 1 1/2 tsp. parsley
• 3/4 tsp. crushed red pepper
• salt & pepper
• 1/4 cup breadcrumbs
• 1# bucatini

1. Combine shrimp, tomatoes, 1/4 cup evoo, garlic, rosemary, parsley, & crushed red pepper – season with salt & pepper.  Cook slowly.
2. In a saute pan – add 1 Tbsp. evoo and toast breadcrumbs – 2-3 minutes.  Reserve.
3. Cook bucatini until al dente.  Reserve 1/2 cup of the cooking water.
4. Add the bucatini & the reserved cooking liquid to the shrimp & tomato mixture.
5. Add additional cooking liquid as needed…
6. Sprinkle with the toasted bread crumbs.

Penne with Pumpkin, Pancetta, & Sage

• 3 cups pumpkin or butternut squash
• 1/4 cup evoo
• salt
• 1# penne
• 3 oz. pancetta or bacon
• 2 shalots
• 1/4 tsp. crushed red pepper
• 10 sage leaves
• 1/2 tsp. black pepper
• 1/2 cup parmigiano reggiano

1. Preheat oven to 400 – roast pumpkin until lightly brown & tender, 15-20 minutes.
2. Cook penne.  Reserve 1/2 cup of the cooking water.
3. Heat 3 Tbsp. evoo in saute pan, add pancetta & cook until crisp – 4 or 5 minutes.
4. Add shallots, crushed red pepper, & sage – cook 4-5 minutes.
5. Add penne & pumpkin – toss gently.  Add just a bit of the cooking liquid…
6. Season with black pepper & parmigiano.

Grandmother Bucci’s Cannoli

• 8 oz butter
• 1 1/2 cup sugar
• 1/2 cup orange juice
• 1 3/4 cup ap flour

1. Combine all ingredients – mix thoroughly.  Refrigerate for 1 hr. +.
2. Spread about 1-2 Tbsp. of batter into a thin round.
3. Bake in pre-heated 375 oven – until golden brown.
4. While the rounds are still hot & malleable, roll around wooden spoon handle.

• 1/2 pound marscarpone/cream cheese
• 1/2 cup sugar
• 1/2 cup orange juice
• 1/4 cup Grand Marnier
• 2 cups heavy cream

1. In a mixer, whisk marscarpone, sugar, orange juice, & Grand Marnier until creamy.
2. Add the heavy cream & whisk thoroughly to obtain stiff peaks.