Spring House Restaurant shares Italian-inspired recipes

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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.