Since its opening in 2019, local KC restaurant Farina — located at 1901 Baltimore Ave., KCMO — has consistently drawn in new + returning customers, celebrities, and critics. The eatery’s James Beard Award-winning Chef Michael Smith’s riff on modern Italian cuisine is a must-try in our book.
Speaking of books, Smith’s new cookbook “FARINA” is crafted as a tribute to some of his favorite Farina dishes. The book is chock-full of Smith’s techniques, shopping tips, and essential recipes for stocking the modern pantry. Lucky for you, we are serving up one of those recipes right here — a ricotta pincenelle with sausage and broccoli.
Ricotta pincenelle with sausage and broccoli
Ingredients for 4:
- 80 pieces poached pincenelle pasta (see below)
- 8 ounces Italian sausage
- 8 stalks of broccolini cut into one-inch chunks
- 1 cup poultry broth
- 3 sprigs of fresh oregano with leaves picked
- 1⁄4 cup chopped basil
- 1⁄2 cup pitted castelvetrano olives (rough chopped)
- 1⁄4 cup chopped Italian parsley
- 1 cup of grana padano cheese
- 3 Calabrian chili peppers (from a jar) sliced
- 3 tablespoons unsalted butter
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- Extra virgin olive oil for finishing
How to prepare:
- Bring two quarts of water and one tablespoon of salt to a rolling boil in a large pot.
- Blanch broccolini for 6 minutes.
- Use a skimmer or slotted spoon to transfer the cooked broccolini to a colander, leaving the water in the pot.
- While broccolini is cooking, heat a large skillet (with sides) over high heat and brown the sausage. Smash the sausage with a fork to break into smaller crumbles.
- Add olives, salt, black pepper and Calabrian peppers. Stir up the pan to mix well.
- Add chicken broth and reduce the heat to low while pasta cooks.
- Add the pincenelle pasta to the boiling water to reheat, about one minute. With a strainer, transfer cooked pincenelle to the
sausage pan. - Add parsley, oregano and basil, gently stirring and folding the pasta together.
- Add salt, butter, and half the cheese.
- Continue folding and turning the pasta in the pan. The pincenelle should have a glossy sheen look with the butter and broth creating an emulsified sauce around the broccolini and sausage.
- Divide the finished pasta between 4 bowls.
- Garnish with the remaining cheese and a solid drizzle of high-quality extra virgin olive oil.
Pro tip from the chef: “If you’re short on time and unable to commit to the homemade pincenelle, substitute a dried pasta such as cavatelli or gemelli for a quicker, but still delicious, variation.”
Pincenelle pasta dough
Ingredients for 1 pound of dough (makes 100 pieces of pincenelle):
- 1.5 cups ricotta cheese
- 1.5 cups 00 flour
- 1 whole egg
- 1 teaspoon salt
How to prepare:
- Place ingredients in the bowl of a stand mixer fitted with a hook attachment. Mix on low speed until the dough comes together in sticky ball. Continue to knead the dough for about three to four minutes.
- Remove the dough from the mixing bowl and shape it into a flat round disc about one and a half inches thick.
- Dust lightly with flour and cover in plastic wrap. Let rest for twenty minutes.
- Cut a one-inch strip from the disc. Using the palms of both hands, push the strip back and forth, rolling it into a log about the thickness of a sharpie.
- Cut the log at one-inch intervals on a sharp angle. Repeat until all the dough is rolled into logs and the sections are cut.
- Cover with a damp towel or plastic wrap.
- Using a dough scraper, place a piece of cut log in front of you pointing at eleven o’clock. Press the edge of the blade firmly into the center and quickly move your hand towards one o’clock — essentially pressing down then flicking the piece of pasta away to the right. The dough piece will elongate as it’s rolled, and the blade will create a deep crease in the center for catching sauce. Repeat until all the pasta has been shaped into pincenelle.
- Next, transfer them to a parchment-lined baking sheet. Lift the parchment paper, and carefully dump half of them into the boiling water.
- Use a long spoon to lightly stir up from the bottom of the pot to loosen any pincenelle that stick — they will float when they are done.
- Remove the pincenelle with a long skimmer onto an oiled baking sheet. Repeat with the other half until they float.
- Lightly toss and roll all of the cooked pincenelle in the olive oil to coat well and let cool.
Try this wine pairing recommendation from Farina’s Wine Director, Nancy Smith:
“The wine I would pair with this pasta is Giovanni Manzone ‘Il Crutin’ Nebbiolo from Piedmont, Italy. Having visited the winery and stood in the vineyards’ damp earth, I can smell the memories in the wine...I particularly love it with the sausage and the savory herbs in Michael’s recipe. The wine is savory and truffled and has a wildness to it, making it a perfect match to the dish.”