Category Archives: Chef Kevin Penner

Malloreddus alla Campidanese

Malloreddus alla Campidanese
Malloreddus mis-en-place
Malloreddus alla Campidanese

Malloreddus alla Campidanese is a pasta dish that comes from Sardegna. It’s basically a sausage and tomato ragu with saffron and onions that is finished with pecorino cheese. Malloreddus is a short pasta that looks a little like cavatelli and is usually made with semolina flour, water, and saffron. Some alternative pasta shapes that would work well in this dish include gnocchi, cavatelli, fusilli, penne rigate, rigatoni, and pappardelle.

This pasta is delicious and it all comes together in about 30 minutes.

4 servings

2 T. extra virgin olive oil
15 g. garlic, thinly sliced
200 g. red onions, diced
285 g. sweet Italian sausage (roughly two links, removed from the casing)
1–28 ounce can of San Marzano tomatoes (passed through a food mill, pureed, or crushed by hand)
.5 g. saffron threads bloomed in 3 T. hot water
228 g. dried malloreddus or other pasta cooked per instructions on the package–drained and cooled
2 t. kosher salt
1 t. freshly ground black pepper
12 leaves of fresh basil
1 c. grated pecorino cheese (more or less to your liking)

1. Film a saucepan with the olive oil and add the garlic and onions. Sweat until they are tender–a little color is fine.

2. Add the sausage and cook, stirring often to keep breaking the sausage up until most of the pink color is gone.

3. Add the saffron and the soaking water along with the canned tomatoes.

4. Add the salt and pepper and bring the contents of the pan to a boil. Reduce the heat and simmer until it has reduced by 25% and has thickened.

5. Add the pasta to the sauce and allow the pasta to heat through and absorb a little of the sauce.

6. Add the basil leaves and stir to combine.

7. Spoon equal amounts of the pasta and sauce into 4 bowls, drizzle with a little extra-virgin olive oil and top with pecorino cheese.

Malloreddus alla Campidanese
Malloreddus pasta
Malloreddus alla Campidanese
Malloreddus Ragu before tomatoes

foodTalk

foodTalk

Two weeks ago I had the great good fortune to shoot some television with my friends Steve Haweeli, from Wordhampton PR, and Chef Michael Rozzi from the 1770 House in East Hampton, NY. I’ve known both of these guys for over 20 years and they’re both NY Yankees fans. As a Chicago Cubs fan, this was a good year for all of us to catch up. Steve currently hosts a show called “foodTalk” on LTV in East Hampton and this is where we shot the show.

Most of our conversation focused on cooking and farming on the east end of Long Island. It is one of the few places in the United States where farming, fishing, winemaking, and more, happens in one place. There are also a lot of food entrepreneurs, coffee roasters, makers of spirits, and textiles in the area. It’s a great place to cook because of these close relationships. 

We also covered olive oil, gardening, golf, eggs, ramen, and life in general on the east end. It is a fun 27 or so minutes that goes by in a flash, with no edits just to keep it edgy.

Here is a link to the video of the discussion. Check it out and feel free to share it all over the place. 

Private Chef Services 2017

Private Chef Services 2017

It’s been a while since I last posted here and as 2016 winds down I have already begun to refine my plans for my Private Chef Services 2017. This refinement is a continuous process that strives to keep up with changes in the ways that people want to eat and entertain. Continue reading Private Chef Services 2017

My First Chilled Tomato Soup of 2016

My First Chilled Tomato Soup of 2016

Ripe beefsteak tomatoes have finally arrived on the east end of Long Island. They are about a week or two behind local cherry tomatoes and it’s great to have the whole tomato family around to cook (and not cook) with for the remainder of the summer. Continue reading My First Chilled Tomato Soup of 2016

A Midsummer Night’s Cooking in the Hamptons

A Midsummer Night’s Cooking in the Hamptons

This is my 25th season of cooking in the Hamptons during the summer. The first 23 seasons were spent in restaurant kitchens (The 1770 House, Della Femina, and cittanuova for the most part) and the last two have been in a private setting.  I could write many posts about how the worlds of private and public cooking differ, but I will save those for a book.

Here are some photos of dishes that I have been working on this summer. At some point, I will post some recipes as well. I will also note that I love cooking from the Continue reading A Midsummer Night’s Cooking in the Hamptons

Cooking: Summer in the Hamptons 2016

Cooking: Summer in the Hamptons 2016

Today is the first day of summer and it is also the start of my 25th summer season of cooking in the Hamptons. My first summer of cooking on the east end of Long Island was in 1992 with the opening of Della Femina restaurant in East Hampton. A lot has happened since then, like opening the 1770 House in 2002 and cittanuova in 2004. But no matter where I have been, cooking has always been a part of it.

This season finds me, once again, cooking privately in Bridgehampton on Sagaponack Pond. Over the years, I have always supported local farmers and people who fish and hunt on the east end of Long Island. This year is no different. Food artisans and other food-related businesses all find places on my menus and now I am involved with growing a lot of the vegetables that I use in the kitchen.

I have been cooking from the garden for several weeks and I thought I would share a few photos of what I have been doing in the kitchen. Take a look, grow some stuff and cook it. Summer is here!

2016, Kevin Penner, All Rights Reserved

The Chef Cooks at Home

The Chef Cooks at Home

I still cook in restaurants at times, as a part of my consulting work. But these days, even more than cooking in restaurants, the chef cooks at home and in the homes of other people. The techniques and methods involved are not radically different. In both settings, I spend my time creating new recipes or adapting older ones.

Cooking at Home

This past weekend I cooked a couple of things that seemed suitable for the weather and the people I was feeding. It seems like the right thing to share them here. Continue reading The Chef Cooks at Home

“Cooked” by Michael Pollan

Some thoughts on “Cooked” by Michael Pollan on Netflix

This past Friday, February 19, Netflix added a four-part documentary to its programming line-up. It is called “Cooked” and it is based on a book of the same name by noted food journalist and accomplished home cook Michael Pollan. Continue reading “Cooked” by Michael Pollan

Hamptons Parties 2016

Hamptons Parties 2016

Update:  I have been inundated with requests for events for the summer of 2016. I am currently booked until early October 2016.

The summer will be here before we know it and that means people should start thinking about booking their parties for the coming summer season. I provide small party catering and dinner parties for people who would rather entertain in their homes in the Hamptons instead of entertaining in noisy restaurants. These events are fully custom-designed for each client in every detail. Continue reading Hamptons Parties 2016

My Meatloaf Recipe from the 1770 House

My Meatloaf Recipe from the 1770 House

My good friend, Ina Garten, has popularized my meatloaf recipe that I made at the 1770 House in East Hampton, NY. We have made it together on her show, The Barefoot Contessa. It should feed six to eight people with additional sides and perhaps a salad to start the meal. Please enjoy my meatloaf recipe from the 1770 House. You can catch a video demo here on The Barefoot Contessa. Continue reading My Meatloaf Recipe from the 1770 House