Carla Lalli Music grew up in a household where eating was a cure-all. Now a renowned chef, cookbook author, and RU-vid personality, her relationship to food is deeply tied to her Italian-American heritage. Her knowledge of her family lineage, however, was limited: only reaching as far as her grandmother on her mother’s side.
With the help of Ancestry®, Carla was able to fill in some of the blanks in her family history. Watch as she shares these moving results with her mother, who herself learns new aspects of her heritage. Together, they make a dish from a new recipe Carla developed based on these new discoveries. With family gathered, over a bottle of wine, they bring their family history to life through conversation while sharing in something both new and timeless: a true family recipe. visitancestry....
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Baked Gemelli with Cacio e Fennel and Herby Kale Pesto
Carla Lalli Music x Ancestry / Vox
Kosher salt
2 medium heads of fennel
1 small bunch Red Russian kale, or any other type of kale (5 to 6 ounces) 3 dried Turkish figs (about 2 ounces)
1 pound short, twisted pasta, such as gemelli
½ cup white wine
½ cup heavy cream
Freshly ground black pepper
2 ounces grated Parmigiano (about ¼ cup)
2 ounces grated Pecorino (about ¼ cup)
8 ounces fresh mozzarella cheese, torn into ½-inch pieces
1 handful parsley leaves and tender stems (about 1 ounce)
3 anchovies
½ cup toasted walnuts
1 garlic clove
6 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon white wine vinegar
Makes 4 to 6 servings
Bring a medium pot of water to a boil; salt generously.
While you’re waiting for the water to boil, cut the kale leaves away from the stems and set aside. Cut the fennel bulb from the stems; trim the bulb and cut into ½-inch wedges. Cut the tender part of the fennel stalks into 2-inch pieces, and then in half lengthwise (save the tough end of the stalks for making stock). Reserve any fennel fronds for the sauce.
Boil the fennel wedges and stems until just starting to soften, 5 to 6 minutes. Transfer to a small rimmed baking sheet or large bowl with a slotted spoon; let cool. Cut the fennel into ½-inch pieces and set aside.
Add the greens and dried figs to the boiling water. Cook until the leaves are bright green/wilted and the figs are plumped and softened, about 2 minutes. Transfer the greens and figs to a small rimmed baking sheet or large plate and spread greens out in a single layer. Let cool completely.
Preheat oven to 375°F.
Transfer ½ cup vegetable cooking water to a medium pot (choose something that can hold the cooked pasta), then add the pasta to the same pot of boiling water. Cook the gemelli until it is very al dente, about 4 minutes less than package instructions.
While the pasta cooks, add the wine and anchovies to the vegetable liquid. Season with pepper and bring to a boil over high heat, stirring to help anchovies dissolve. Simmer until the liquid is reduced by half, 3 to 4 minutes. Lower the heat and stir in the cream, then the hard cheeses. Stir until mostly melted. Add the gemelli, mozzarella, and fennel and stir until the mozzarella is melted in thin long strings and the liquid has completely coated the pasta. Transfer to a 3-quart oven-safe dish and drizzle generously with olive oil. Cover with parchment paper and then a sheet of foil; bake until the pasta is al dente and the liquid is bubbling, 30 minutes.
Meanwhile, make the pesto: Finely chop the cooked kale, parsley and reserved fennel fronds; transfer to a medium bowl. Finely chop the walnuts and figs. Add to the greens and herbs. Finely grate garlic into mixture, then stir in 6 tablespoons olive oil to coat. Stir in the vinegar and taste sauce; adjust with salt and pepper as desired.
Remove baked pasta from oven, uncover, and scatter pesto over the top. Let sit 5 minutes before serving.
Do Ahead
The fennel, greens, and figs can be boiled and cooled up to 2 days ahead. Pat fennel dry and squeeze out the greens, then transfer to separate airtight containers and refrigerate.
7 сен 2024
