Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)

This is from the site Mandy sent with the Italian and Scottish recipes.  It is slightly tweaked.  It was so delicious!  It doesn't reheat very well, but is definitely a new favorite served fresh.

Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)

·         1 lb box of good quality bucatini (or penne, rigatoni or orrechiette)

·         1 clove of fresh garlic, crushed

·         1 tbsp extra virgin olive oil

·         3/4 cup (6 oz) fresh or frozen peas

·         1 large, fresh, sweet red pepper, diced

·         3 tbsp extra virgin olive oil

·         2 cloves of fresh garlic, minced

·         2/3 cup (5 oz) chicken stock

·         1/4 cup (2 oz) butter, cut into smaller pieces

·         3/4 cup (6 oz) heavy whipping cream

·         salt (Kosher or sea salt) and white pepper

1.     Prepare a large pot of salted water to cook the pasta; begin to heat the water over low heat. In a small saute pan, heat 1 1/2 tablespoons extra virgin olive oil, saute peas until heated through and then remove from pan and set aside.

2.     Put the 3 tablespoons of extra virgin olive oil, minced garlic and diced red pepper in a frying pan over medium heat.  Sauté for about 5 minutes, then add the chicken stock.

3.     Let simmer over high heat, until the liquid is reduced by about half; then add the cream and continue to cook for 3 to 4 minutes.

4.     At this time, bring the water to a rolling boil, then add the bucatini. Cook for 7 minutes, as directed on the package.

5.     After the cream sauce has thickened, add the butter, swirling the pieces into the sauce, until completely melted. Taste the sauce and add salt, and some white pepper.

6.     Remove from heat. Transfer the red peppers and cream sauce to deep container, and create a smooth sauce by using an immersion blender (traditional blender may also be used.)

7.     Drain the pasta; return to the pot. Add the peas and sauce, and stir to combine evenly. Garnish with chopped parsley, or sprigs of parsley, and serve immediately (does not reheat well).

https://www.christinascucina.com/bucatini-alla-crema-di-peperoni-rossi/

Cinnamon-Bun Ebelskivers

We had breakfast for dinner and made these Cinnamon-Bun Ebelskivers
 instead of pancakes.  Yum!!

Cinnamon-Bun Ebelskivers

Ingredients:

For the cinnamon filling:

·         1/2 cup granulated sugar

·         2 Tbs. all-purpose flour

·         1 1/2 Tbs. ground cinnamon

·         1/4 tsp. salt

·         4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes,
  at room temperature

For the frosting:

·         4 Tbs. (1/2 stick) unsalted butter, melted

·         1 1/2 cups confectioners' sugar

·         3 to 4 Tbs. milk

·         1/2 tsp. vanilla

For the pancakes:

·         2 cups all-purpose flour

·         1 tsp. baking powder

·         1/2 tsp. salt

·         1 Tbs. granulated sugar

·         4 eggs, separated

·         2 cups milk

·         4 Tbs. (1/2 stick) unsalted butter

Directions:

To make the cinnamon filling, in a bowl, still together the granulated sugar,
flour, cinnamon and salt. Add the butter and, using the back of a spoon,
mash the butter into the flour mixture until all of it is absorbed into the butter,
forming a paste. Set the cinnamon filling aside.

To make the frosting, gently whisk the melted butter with the powdered
sugar and milk.  Add the vanilla, whisk together and set aside.

To make the pancakes, in a bowl, whisk together the flour, baking powder,
salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then
whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture
into the flour mixture until well combined; the batter will be lumpy. Using an
electric mixer fitted with the whisk attachment, beat the egg whites on high
speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula,
gently fold the whites into the batter in two additions.

Brush each well of an ebelskiver pan with canola oil or melted butter. Set over
medium-low to medium heat and allow the pan to heat up before adding any batter.
Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the
center of each pancake, press it into the batter a little, and top with a little more
batter, being careful not to overflow each well in the pan. Cook until the bottoms
are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes
over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes
to a plate.  Brush each well with more oil or butter and repeat cooking with the
remaining batter and filling.  You can keep the cooked ebelskivers in a warm oven
while you finish cooking the rest of the batter.

Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.

The original recipe called for a cream cheese frosting, but I didn't have any
cream cheese so I just omitted it and added a little vanilla.  We all liked that icing so
that's how I'll continue to make these, but feel free to look at the original recipe if you
want to make the cream cheese frosting.  

Recipe altered slightly.  Originally from the Williams-Sonoma Kitchen

https://www.williams-sonoma.com/recipe/cinnamon-bun-filled-pancakes.html