Sean Corea, Executive Chef from Nage in Rehoboth will be joining us in the DelmarvaLife kitchen this afternoon. We’re learning to make a traditional Italian “guitar” or Chitarra pasta. If you’d like to cook along with us this afternoon, here’s what you’ll need! (If you’re not up for making your own pasta, you can substitute this delicious dish with store-bought noodles.)
For Confit Tomatoes:
- 6 Plum Tomatoes Quartered
- 2 Cloves Garlic Chopped
- 1 Sprig Rosemary
- 1 Sprig of Thyme
- 1 T. Salt
- 1 t. Sugar
- 2 T. Olive Oil
For Vegetable Stock:
- 1 Onion
- 1 Carrot
- 1 Celery
- 2 Oranges
- 4 Sprigs of Fresh Thyme
- 1 Clove Garlic
- 1 Bayleaf
- 10 Whole Peppercorns
For Pasta Dough:
- 3.5 C. of Pasta Flour
- 27 Egg Yolks
- 1 Whole Egg
- 2 T. of Olive Oil
- 1 T. Water
- 1 Pinch of Salt
For the Sauce:
- 2 T. of Butter
- 2 T. of Minced Garlic
- 1 T. of Chopped Fresh Rosemary and Thyme
- 1 C. Chopped Tomato Confit
- 2 C. of Vegetable Stock
We’ll see you at 5!
