Finca Castelero Favorites

 I wasn't sure about this recipe but it turned out to be one of the best things I have cooked recently.  And I made the ricotta, which was a simple process and soooo much better than store bought!  Also fresh gnocchi made all the difference.  I cooked the gnocchi separately and added at the last minute.  Definitely go heavy with the lemon, it adds the perfect sparkle to the dish. PREPARATION In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes. Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and 3/4 teaspoon salt, and bring to a simmer. Stir in chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly cove...

 This was so good!  I used fresh buccatini and pancetta from Columbus already chopped.  Simple and came to together quickly but is company good! :) Ingredients Ingredients Ingredient Checklist Coarse salt and ground pepper 6 slices bacon, cut crosswise into 1-inch pieces 4 leeks (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced 3/4 pound short pasta, such as campanelle or orecchiette  or I used Fresh spaghetti 2 large eggs 1/2 ounce Parmesan, grated (1/4 cup), plus more for serving (optional) 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice 1/2 cup fresh parsley leaves, coarsely chopped Directions Instructions Checklist Step 1 Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add leeks, season with salt and pep...