Foodie Favorite: The Bucatini Cacio e Pepe at Jon & Vinny's

We are big fans of LA's Animal and Son of a Gun, so we don't know why it took us so long to get to their sister restaurant, Italian spot Jon & Vinny's, but we are officially in love.  From the meatballs, to the pizza, to the polenta dishes, to the wine list, Jon & Vinny's has so many delicious items on their menu.  However, the seemingly simple Bucatini Cacio e Pepe is a major standout.  Made of homemade noodles and topped with some incredible Pecorino Romano cheese, this pasta is one we will be dreaming of until our next visit.

Jon & Vinny's, Los Angeles, CA

Recipe: Fall Pasta Bake

We love fall vegetables, and this dish showcases several of them in a hearty, vegetarian pasta bake.  This is a great pasta for a cozy dinner party, or to cook at the beginning of the week and save - leftovers will be good for a few days, or could even be frozen.  

Ingredients:

14 ounces of penne

1 pound of cubed butternut squash

1 bunch of Tuscan kale, roughly chopped

1/2 pound of cremini mushrooms, chopped

3 tablespoons of olive oil

1 large shallot, finely diced

2 cloves of garlic, finely diced

1/2 cup of chicken broth

1 15-ounce container of ricotta cheese

1 8-ounce ball of fresh mozzarella cheese, grated

2 cups of tomato sauce (whatever kind you prefer, we like Vodka sauce in this recipe)

Salt & pepper to taste

Preheat oven to 350 degrees Fahrenheit.

Cook the pasta to package instructions and set aside.

Boil water in a separate pot, and add the butternut squash.  Boil until tender, about ten minutes.  Strain, allow to cool slightly, and mash the squash.

In a saucepan, add 2 tablespoons of the olive oil over low to medium heat.  Add the shallot, cook for about 5 minutes, then add the garlic and sauté for another couple of minutes.  Add the mushroom and kale, then stir and cook down for 2-3 minutes.  Add the chicken broth and cover until it cooks down, about 5 more minutes.

In a large bowl, combine the pasta, tomato sauce, butternut squash, kale-mushroom mixture, ricotta, and mozzarella.  

Use the last of the olive oil to coat a 9x9" baking dish, then add the ingredients, packing tightly.

Cover with foil, and bake for 30 minutes, removing foil only for the last 5 minutes to allow a light crust to form.

Allow to cool slightly, and serve.  This slices like a lasagna, but often breaks apart once served, as it isn't so well stacked.  

Serves 8.

 

 

Recipe: Tagliatelle & Mozzarella Filled Meatballs

This is a really easy and delicious version of meatballs, that has the added benefit of being gluten free, as long as you serve it with a quinoa pasta.

Ingredients:

16 oz of your favorite tomato sauce, either homemade or store bought (if you aren't making it yourself, Rao's does a nice jarred sauce)
1 lb. of grass fed ground beef
1 ball of fresh mozzarella (you'll need about 6 ounces)
2 cloves of garlic, finely diced
1 shallot, finely diced
Salt & pepper to taste

Mix the beef with the garlic and shallots, and season well.  Then, take about a tablespoon of meat at a time, molding it around a small chunk of cheese.  Continue until all of the meatballs are formed, with the cheese fully encased in each.

Put the tomato sauce in a saucepan, and bring it to a simmer.  Cook the meatballs in the sauce, turning once, about five minutes on each side. 

Cook tagliatelle according to directions on packaging, so that it goes in the water at the same time the meatballs go in the sauce, until al dente.

Drain the pasta and toss it in the sauce with the meatballs.  Serve immediately.

Serves 4.