Valicenti Pasta Farm

In by gimmiespaghetti@yahoo.com

11 Monument Square
Hollis
NH
03049
About Vendor

In it’s 10th year, Valicenti Pasta Farm is a producer of seasonal flavors of gourmet ravioli, fresh pasta and farmstead pasta sauces made using ingredients grown on premises on their 10 acre farm. Other ingredients such as dairy/cheeses, meats, seafood and even grain flours used to make the pasta are all sourced from other local farms and producers, making Valicenti’s products truly farm-to-table and the flavor shows!

Vendor Offering
Prepared Foods

“Red Gravy”, Tomato-Basil pasta sauce.
“alla Norma”, Tomato w/Eggplant & Ricotta pasta sauce.
“Golden Gravy”, Butternut Squash w/Parmigiano pasta sauce.
Arugula-Pistachio Pesto
Various Seasonal Flavors of Gourmet Ravioli
Various Flavors of Fresh Pasta
Frozen Ready-To-Cook Lasagna

Local Ingredients

We use our own vegetables and herbs.
Dairy: Shaw farm, Dracut, MA
Cheese: Brookford Farm, Canterbury, NH; Wolf Meadow Farm, Amesbury, MA
Meat: Hall Farm, Hollis, NH
Grain Flours: Four Star Farm, Northefield, MA

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Available Dates
Nov 17th - 2018
Dec 08th - 2018
Dec 22th - 2018
Jan 5th - 2019
Jan 19th - 2019
Feb 02nd - 2019
Feb 16th - 2019
March 02nd - 2019
March 16th - 2019
March 30th - 2019
Apr 13th - 2019
Apr 20th - 2019

Organic Certification:
No
One of our Recipe:

MISO BROTH W/ SAUTÉED
MUSHROOMS & BABY BOK CHOY
INGREDIENTS
1 pack of Duck Confit w/ Shiitake & Ginger Ravioli
12 oz. Mixed wild mushrooms, cleaned, roughly chopped
1.5 tsp Garlic, minced
2 tbs Shallot, minced
1.5 tbs Pickled Ginger, finely chopped
2-3 Small heads of baby bok choy, cleaned, trimmed and quartered lengths wise
1.5 tbs Tamari or Light Soy Sauce

1 cup Mirin Wine
Miso Paste to make 1.5 qts Miso Broth (per package instructions)
2 tbs Butter
1/2 cup Green Onion, very thinly sliced
1/2 cup Cilantro, torn
Olive oil for sautéeing
Salt & Pepper to taste

 

Prep Ingredients

Mince garlic and shallot. Wash baby bok choy and cut length wise, then quarter.  Wash and roughly chop mushrooms.

Olive Oil Sautée Pan

Add olive to a deep sauté pan with a wide-surface area over med-high heat.

Add Mushrooms

Add mushrooms, sauté briefly before adding minced garlic and shallots – sauté for an additional 3-4 minutes.  Then clear the center of the pan by pushing the mushrooms to the edges.

Add Baby Bok Choy, Mirin, & Pickled Ginger

Now, add the baby Bok Choy.  You can add a splash of olive oil if necessary.  Let the Bok Choy sauté for about 2 minutes without stirring – then add Mirin and pickled ginger.

Boil then Add Miso & Soy Sauce

Once Mirin begins to boil, add Miso and Soy Sauce – return to boil before lowering heat to med-low.

Allow the broth to simmer for a couple of minutes without reducing until Bok Choy is tender – not broken-down.

Stir in Butter, add Green Onion & Cilantro

Once broth has simmered appropriately, remove from heat, stir in butter allowing to emulsify the broth and then sir in the green onions and cilantro.  Season to taste.  Set broth aside.

Boil Duck Confit w/ Shiitake & Ginger Ravioli

Boil a large pot of water and follow the instructions on the package.

Ladle broth over cooked ravioli, sprinkle with green onion and fresh cilantro and enjoy!

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