Your Life A to Z Recipe: Friday, August 23 Pan-Fried Sharp Provolone and Paccheri Stuffed with Crab

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Your Life A to Z Recipe: Friday, August 23, 2013

By; Chef Chris Nicosia of SASSI

Pan-Fried Sharp Provolone
4 ½ “thick slices aged sharp provolone, 2 oz each
½ cup flour
¼ cup extra virgin olive oil
4 tbsp. honey
½ cup walnuts, toasted

preheat oven to 400 degrees
sprinkle cheese slices with water
dredge cheese in flour and shake off excess
heat olive oil in a cast iron skillet or non-stick pan over medium-high heat
add cheese and cook, undisturbed, until edges start to get brown and crisp
turn cheese over and brown on other side
transfer to a small cast iron serving dish
place cheese in oven for about 3 minutes until center is soft and melted
remove from oven, drizzle with honey, and top with toasted walnuts
serve with crusty bread

Paccheri Stuffed with Crab

16 pieces of paccheri pasta, cooked
1 pound of fresh dungeness crab meat
¼ cup red onion, small dice
zest of 1 lemon
2 tsp fresh tarragon
1 Tbsp fresno chile, chopped
½ cup ricotta
¼ cup lemon juice
½ cup extra virgin olive oil
Italian parsley, chopped
4 oz. arugula or other baby lettuce
1 heirloom tomato, diced
salt and pepper to taste

in a bowl, combine crab, red onion, lemon zest, tarragon, fresno chile, and ricotta
season with salt and pepper and transfer to a piping bag
pipe crab stuffing into cooked pasta
in a separate bowl, add lemon juice
slowly whisk in olive oil, season with salt and pepper, add parsley
in a mixing bowl, combine arugula and tomatoes
lightly dress with lemon olive oil mixture
divide among 4 plates
place 4 stuffed paccheri on each plate, and drizzle with more lemon olive oil dressing and serve