Here, Music breaks down the key ingredients to a perfect holiday party. Coriander - nationwide ahead of gifting season. She’s also recently partnered with delivery platform Foxtrot Anywhere to ship her favorite pantry essentials - from Partanna Olive Oil to Diaspora Co. Her latest cookbook, That Sounds So Good, is a collection of 100 “real-life recipes” that are designed to fit into any schedule. Entering holiday party season, that means folding in fun (and cutting out stress) at all stages of cooking, from prep time to cleanup. “But was a way to get my sister to come over with her spouse and baby and be together.” It was an offer her sister couldn’t refuse.īringing people together through food is a fundamental part of Music’s ideology. “She was a tiny infant and definitely was not eating at this dinner,” Music says, laughing.
When asked about the Sunday ragu recipe from her new cookbook, That Sounds So Good, the 49-year-old tells Bustle the recipe was originally crafted in honor of her newborn niece Gia - sort of.
Serve with remaining herb sauce and more cheese at the table.One way to describe Carla Lalli Music is to point to her “cool aunt energy.” The chef, cookbook author, and YouTube personality approaches cooking with the kind of no-fuss demeanor that cuts tension at a family dinner like a knife through butter, but she is also, literally, a cool aunt. Add a few spoonfuls of herb sauce to the pasta and stir to combine. Add the 25 g (1 oz/¼ cup) grated cheese, 1 tablespoon lemon juice and another big splash of pasta water and cook, tossing, until cheese is melted and the sauce is clinging to the noodles, 1–2 minutes more. Increase the heat to medium and cook, tossing energetically, until a sauce forms that coats the pasta, 2 minutes. Use a mesh spider to transfer pasta to the pot with the mushrooms, then add 250 ml (8 fl oz/1 cup) of the pasta cooking liquid. Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, 2–3 minutes less than the time indicated on the packet. Return the mushrooms to the pot, along with any accumulated juices, and cook, tossing, until well combined. Add the sliced garlic and shallot and cook until the garlic and butter are golden brown and the shallot is translucent, about 2 minutes. Melt the butter in the casserole pot over medium heat until it foams, 15–30 seconds. Transfer mushrooms to a large plate and repeat with the remaining oil and mushrooms, then add these mushrooms to the first batch. Season with salt and toss, then cook, stirring occasionally, until the mushrooms are browned all over and cooked through, 4 –5 minutes more. Cook, tossing, until the mushrooms are coated with oil, then cook, undisturbed, until browned on the underside, 2–3 minutes. Heat a large enamelled cast-iron casserole pot over medium–high for 1 minute, then add 3 tablespoons olive oil and half the mushrooms. You want to get your mushrooms going before starting the pasta. Taste and adjust with more salt and chilli flakes, if desired. Thinly slice the herbs and stir them into the oil mixture. Squeeze out as much excess liquid as possible. (Cooking the herbs both mellows and deepens their flavour they will have less fresh brightness but take on a richer, more vegetal flavour.) Use a mesh spider or tongs to remove the herbs and hold them under cold running water until cool enough to handle, about 10 seconds. Step 3Īdd the herbs to the boiling water and cook until very softened, 2 minutes. Grate enough Parm to yield 25 g (1oz/cup) – save what’s left for passing at the table. Juice the zested lemon into a small bowl. Trim the mushrooms tear into bite-size pieces. Thinly slice the remaining 5 garlic cloves and the shallot.
Season the oil mixture with salt and pepper and set aside. Grate in the zest of the lemon, then stir in 2 tablespoons olive oil and the chilli flakes.
Pick out the smallest garlic clove and finely grate it into a small bowl. Bring a large pot of water to a boil and season it very aggressively with salt (figure cup salt per 6 litres/200 fl oz water).
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