WSKG (https://wskg.org/milk-street-the-secrets-of-amalfi-ep-507/)
Spaghetti with Lemon Pesto Start to finish: 25 minutes Servings: 4
This pasta dish is modeled on the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. The lemons commonly available in the U.S. are more acidic than Amalfi’s lemons, so to make a lemon pesto that approximates the original, we use a little sugar to temper the flavor. For extra citrus complexity, we add lemon zest to the pasta cooking water; the oils from the zest lightly perfume the spaghetti, reinforcing the lemony notes of the pesto.
Don’t forget to remove the lemon zest from the boiling water before dropping in the pasta. If left in as the spaghetti cooks, the zest may turn the water bitter, and the strips are a nuisance to remove from the strands of cooked noodles.
INGREDIENTS 4 lemons Kosher salt and ground black pepper 11⁄2 teaspoons white sugar, divided 1 pound spaghetti 1⁄2 cup slivered almonds 1 ounce (without rind) Parmesan cheese, cut into rough 1-inch pieces, plus finely grated Parmesan to serve 1⁄3 cup extra-virgin olive oil, plus more to serve 2 tablespoons finely chopped fresh chives
INSTRUCTIONS Using a vegetable peeler (preferably a Y-style peeler), remove the zest from the lemons in long, wide strips; try to remove only the colored portion of the peel, not the bitter white pith just underneath. You should have about 2⁄3 cup zest strips.
In a large pot, combine 2 quarts water, 11⁄2 teaspoons salt, 1 teaspoon of sugar and half of the zest strips. Bring to a boil and cook for 2 minutes, then remove and discard the zest. Add the spaghetti and cook until al dente. Reserve 11⁄2 cups of the cooking water, then drain the pasta and return it to the pot.
Meanwhile, in a food processor, combine the remaining zest strips, the almonds, Parmesan, the remaining 1⁄2 teaspoon sugar and 1⁄4 teaspoon each salt and pepper. Process until the mixture resembles coarse sand, 10 to 20 seconds. Add the oil and process just until the oil is incorporated (the mixture will not be smooth), about another 10 seconds; set aside until the pasta is ready.
To the spaghetti in the pot, add the pesto and 3⁄4 cup of the reserved pasta water, then toss to combine; add more reserved pasta water as needed so the pesto coats the noodles. Toss in the chives. Taste and season with salt and pepper. Serve drizzled with additional oil and with additional grated Parmesan on the side.
Lemon and Shrimp Risotto with Fresh Basil Start to finish: 45 minutes Servings: 4
This is our version of the rich, intensely flavored risotto di limone that Giovanna Aceto taught us to make in Amalfi, Italy. In an unusual twist, the risotto is finished with an egg yolk and a couple tablespoons of cream, giving the rice a lush, velvety taste and texture. To create a flavorful broth for simmering the risotto, we steep the shrimp shells and strips of lemon zest in water, and for citrus notes that register at every level, we stir in bright, puckery lemon juice and floral, fragrant grated zest just before serving. If you purchase shrimp that are already shelled, bottled clam juice is a fine substitute. Bring two 8-ounce bottles clam juice, 3 cups water, 1⁄2 teaspoon salt and the zest strips to a simmer in the saucepan and cook, covered, for 10 minutes to infuse, then strain as directed.
Don’t uncover the pot for at least 5 minutes after adding the shrimp. Lifting the lid releases some of the residual heat that’s needed to cook the shrimp.
INGREDIENTS 2 lemons 2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided, plus more to serve 12 ounces extra-large (21/25 per pound) shrimp, peeled (shells reserved), deveined and patted dry Kosher salt 1 small yellow onion, finely chopped 1 cup carnaroli or Arborio rice 1⁄2 cup dry white wine 1 large egg yolk 2 tablespoons heavy cream 1⁄2 cup loosely packed fresh basil, roughly chopped
INSTRUCTIONS Using a vegetable peeler (preferably a Y-style peeler), remove the zest from 1 of the lemons in long, wide strips; try to remove only the colored portion of the peel, not the bitter white pith just underneath. Using a rasp-style grater, grate the zest from the remaining lemon; set aside separately. Halve the lemons and squeeze 1⁄4 cup juice; set the juice aside.
In a medium saucepan over medium, heat 2 teaspoons oil until shimmering. Add the shrimp shells and cook, stirring constantly, until pink, 1 to 2 minutes. Add 5 cups water, the zest strips and 1⁄2 teaspoon salt, then bring to a simmer. Cover, reduce to low and cook for 10 minutes. Pour the broth through a strainer set over a medium bowl; rinse out the pan. Press on the solids to extract as much liquid as possible, then discard. Return the broth to the pan, cover and set over low to keep warm.
In a large Dutch oven over medium-high, heat 1 tablespoon of oil until shimmering. Add the onion and 1⁄4 teaspoon salt, then cook, stirring occasionally, until softened, 6 to 7 minutes. Add the rice and cook, stirring, until the grains are translucent at the edges, 1 to 2 minutes. Add the wine and cook, stirring occasionally, until the pan is almost dry, about 3 minutes. Add 3 cups of the hot broth and cook, stirring often and briskly, until a spoon drawn through the mixture leaves a trail, 10 to 12 minutes.
Add the remaining broth and cook, stirring, until the rice is tender, 8 to 10 minutes. Remove the pot from the heat and stir in the shrimp. Cover and let stand until the shrimp are opaque throughout, 5 to 7 minutes.
Stir in the remaining 1 tablespoon oil, the lemon juice, egg yolk, cream, basil, and the grated zest. The risotto should be loose but not soupy; if needed, stir in water 1 tablespoon at a time to achieve the proper consistency. Taste and season with salt. Serve drizzled with olive oil.
Amalfi-Style Lemon Cake Start to finish: 1 hour (25 minutes active), plus cooling Servings: 10 to 12
Giovanna Aceto, whose family owns a generations-old lemon farm on the Amalfi Coast of Italy, showed us how to make torta al limone, a simple lemon cake popular throughout the region. Naturally, Aceto used farm-grown lemons, a variety called sfusato amalfitano that mature to the size of softballs; the fruits are wonderfully fragrant and have a subtle sweetness. Lucky for us, in recipes such as torta al limone, regular supermarket lemons work perfectly well, as their tartness can be offset by adding a little more sugar. Lemon zest perfumes the cake, then a lemon syrup is poured on after baking to keep the crumb moist and add a layer of tangy-sweet flavor. We use a Bundt pan as a substitute for the conical fluted pan that Aceto uses for her torta. The fastest, simplest way to prep the Bundt pan is with baking spray, which is similar to cooking spray, but with added flour. Alternatively, mix 2 tablespoons melted butter and 11⁄2 tablespoons flour, then brush the mixture onto the pan, making sure to coat all the peaks and valleys.
Don’t forget to grate the zest before juicing the lemons; grating is much easier when the fruits are whole. Also, don’t allow the cake to cool for more than about 10 minutes before the first application of syrup. Absorption is better and more even when the crumb is warm. But after pouring on the second half of the syrup, don’t let the cake cool for longer than 30 minutes or it may be difficult to remove it from the pan.
INGREDIENTS 428 grams (2 cups) white sugar, divided 2 tablespoons grated lemon zest, plus 3⁄4 cup lemon juice 260 grams (2 cups) all-purpose flour 2 teaspoons baking powder 1⁄2 teaspoon table salt 198 grams (14 tablespoons) salted butter, room temperature 3 large eggs, room temperature 1⁄2 cup whole milk, room temperature
INSTRUCTIONS Heat the oven to 350°F with a rack in the middle position. Mist a 12- cup nonstick Bundt pan with baking spray. In a small saucepan, combine 214 grams (1 cup) of sugar and the lemon juice. Cook over medium-high, stirring, until the sugar dissolves, 4 to 5 minutes. Pour into a 2-cup glass measuring cup or small bowl; you should have about 11⁄4 cups syrup. Cool while you make and bake the cake.
In a medium bowl, whisk together the flour, baking powder and salt. In a stand mixer with the paddle attachment, beat the remaining 214 grams (1 cup) sugar and the lemon zest on medium until fragrant, 1 to 2 minutes, scraping the bowl once or twice. Add the butter and beat on medium-high until the mixture is light and fluffy, scraping the bowl as needed, 3 to 5 minutes.
With the mixer running on low, add the eggs one at a time, beating until combined after each addition and scraping down the bowl as needed. Increase to medium and beat until well aerated, about 3 minutes. With the mixer running on low, add about one-third of the flour mixture followed by about half of the milk. Next, add about half of the remaining flour mixture, then the remaining milk and finally the remaining flour mixture. Mix on low until just combined, about 1 minute. Fold the batter a few times with the spatula to ensure no pockets of flour remain; the batter will be thick.
Scoop the batter into the prepared pan and spread in an even layer. Bake until golden brown and a toothpick inserted into the cake about 2 inches from the edge comes out clean, 35 to 40 minutes.
Cool in the pan on a wire rack for 10 minutes. Poke the cake with a toothpick every 1⁄2 inch or so, inserting the toothpick as deeply as possible into the cake. Slowly pour half of the syrup evenly over the cake, then let stand for about 5 minutes to allow the syrup to soak in.
Slowly pour the remaining syrup onto the cake, then cool for 30 minutes. If the cake looks stuck to the sides in any spots, including the center tube, carefully loosen those areas by inserting a thin-bladed knife between the cake and the pan. Invert the cake onto a platter, lift off the pan and cool to room temperature.
You can watch past episodes of Christopher Kimball’s Milk Street on WSKG Passport.
For more information about WSKG Passport, please visit our support page.
To see other recipes from Christopher Kimball’s Milk Street and other shows, visit Cooking with WSKG.
PHOTO CREDITS: CONNIE MILLER OF CB CREATIVES
Ithaca’s school district announced a replacement for Northeast Elementary School Principal Liddy Coyle on Tuesday. Coyle's sudden departure has been the subject of numerous protests.
New York Gov. Kathy Hochul, who scored a resounding win in Tuesday’s primary, is not stopping to savor her victory. On Wednesday, she outlined her plan for a Thursday special session of the Legislature to address the U.S. Supreme Court decision that struck down New York’s restrictions on carrying a concealed weapon.
There was a big response by Americans when news broke about the Supreme Court's decision to effectively overturn abortion protection nationwide. Many took to the streets to express their discontent.
WSKG - Turnout in last month’s primary was the highest for both Republicans and Democrats since 2002, according to the latest data from the Department of State. Despite anti mail-in ballot messaging by some high-profile Republicans, around 125,000 GOP voters statewide submitted their votes through the postal service.
Binghamton City Councilwoman Sophia Resciniti won Tuesday’s Republican primary for the 123rd Assembly District covering Binghamton, Johnson City, Endicott and Vestal. Resciniti carried 55 percent of the vote, beating out her opponent, Robin Alpaugh, by around 19 percentage points, or 900 votes.
WSKG connects you to local and global news and the arts online, on the radio, and on TV. NPR and PBS affiliate.
CONTACT US email: WSKGcomment@wskg.org
address: 601 Gates Road Suite 4, Vestal, NY 13850-2288
Full Frequency Information Listed Here
89.3fm Binghamton 91.1fm Corning, Elmira 88.7fm Hornell 90.9fm Ithaca 89.9fm Odessa 91.7fm Oneonta 90.5fm Watkins Glen
91.5 Binghamton 105.9 Cooperstown 90.7 Corning 88.1 Greene, Norwich 92.1 Ithaca
Binghamton 46.1 Broadcast TV 7 Time Warner Cable 1221 Time Warner Digital Cable
Elmira 30.1 Broadcast TV 8 Time Warner Cable 1221 Time Warner Digital Cable
Oneonta, Cooperstown 8 Time Warner Cable 1221 Time Warner Digital Cable
Hornell 1221 Time Warner Digital Cable
Built with the Largo WordPress Theme from the Institute for Nonprofit News.