Blast from the past: Six recipes from Spoodles at Disney’s BoardWalk

Spoodles Fettuccini with Prosciutto and Peas

Before celebrity chef Cat Cora launched Kouzzina, Spoodles restaurant occupied the same space. Recently several former visitors have written to ask for their favorite recipes from the Spoodles archive. We have six recipes that were particularly loved. So grab a fork and dig in to our culinary walk down memory lane.

SPOODLES FETTUCCINI WITH PROSCIUTTO AND PEAS
Yield: 2 servings.

1/2 pound uncooked fettuccini noodles
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1/4 cup white wine
1 cup heavy cream
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, divided
1/4 pound julienned prosciutto ham
3/4 cup sweet peas
Dash kosher salt
Dash freshly cracked black pepper

1. Cook pasta according to directions on the box. Chill in ice water. Drain thoroughly and set aside until ready to use.
2. Place a medium-size saute pan over medium heat. When pan is hot, add unsalted butter to pan to melt. When butter is liquid and hot, add shallots and saute for 1 minute or until shallots begin to brown.
3. Deglaze the pan with white wine and let reduce in volume by half. Add heavy cream and let simmer 1 minute. Reduce heat to low and add the 1/2 cup Parmigiano-Reggiano, stirring until the cheese melts. Add salt and pepper. Add the prosciutto and peas to the pan.
4. When mixture is hot, add cooked pasta to the pan and toss until all ingredients are well-combined. Pour onto platter and top with 2 tablespoons Parmigiano-Reggiano and additional black pepper.

Orecchiette Pasta With Chicken. Pronounced oh-rayk-kee-EHT-tay, the name means "little ears" in Italian and describes the tiny disk-shaped pasta. If you can't find orecchiette in your supermarket, you can substitute small shell-shaped pasta.

ORECCHIETTE PASTA WITH CHICKEN FROM SPOODLES AT DISNEY’S BOARDWALK RESORT
Yield: 3 to 4 servings.

1 tablespoon olive oil
1 pound chicken breast, cleaned and cut into 1/2-inch chunks
1 tablespoon chopped garlic
1 cup diced fresh tomatoes
1/2 cup diced roasted red pepper
1/2 cup pitted kalamata olives
2 tablespoons peas
2 tablespoons thinly sliced, stemmed pepperoncini peppers
1 tablespoon capers
2 tablespoons pepperoncini juice
1 cup chicken broth
1 tablespoon marinara sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, crushed
6 cups cooked orecchiette pasta, 3/4 pound
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
2 tablespoons Parmesan cheese

1. Cook pasta according to directions on the box. Chill and set aside.
2. Place a large skillet over medium heat. Once skillet is hot, place olive oil in pan. Add chicken and saute until thoroughly cooked. Add the garlic and saute until the garlic starts to brown, Add the tomatoes, red peppers, olives, peas, pepperoncini peppers and capers. Continue to saute for 1 minute. Pour the chicken broth, pepperoncini juice and marinara sauce into the vegetable and chicken mixture.
3. Add the cooked pasta with the spinach and feta cheese. Season with salt and pepper. Add pepper flakes. Toss ingredients together until heated through.
4. To serve, ladle into serving bowls. Top each with a sprinkling of Parmesan.

Tasty veggies. Spoodles' alternative to takeout.

MEDITERRANEAN PIZZA FROM SPOODLES AT DISNEY’S BOARDWALK RESORT
Yield: 2 pizzas.

Crust:
2 cups bread flour or all-purpose flour.
1 cup water (110 F)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon yeast
Toppings:
3 tablespoons peeled and small-diced eggplant
3 tablespoons small-diced zucchini
3 tablespoons small-diced portobello mushrooms
3 tablespoons thin-sliced roasted red peppers
3 tablespoons thin-sliced red onions
3 tablespoons small-diced yellow tomatoes
1/2 teaspoon turmeric
1/2 teaspoon granulated garlic
1/2 teaspoon cumin
1 to 1 1/2 tablespoons olive oil

1. For the crust, put flour in the work bowl of a tabletop mixer with a dough hook attachment. Combine remaining dough ingredients, making sure the water does not exceed 110 F. Mix with flour until well-blended. Remove from mixer and remove hook. Cover dough with a dry dish towel for 30 minutes to rise. Punch down dough and portion into 2 (12-ounce) balls. Cover with plastic wrap so the dough doesn’t form a hard crust. Refrigerate until needed.
2. For the toppings, toss each with a little olive oil and salt and pepper, just to coat. Roast each topping separately in 450 F degree oven until soft, about 5 minutes. Cool completely. Combine all roasted toppings with the seasonings.
3. Heat oven to 500 F with a pizza stone for 30 minutes.
4. Place dough balls on a well-floured surface. Roll out with a rolling pin to desired size. Starting in the middle of each round, spread vegetable mixture until dough is covered. Place on heated pizza stone. Bake until crust is golden and vegetables are cooked through, about 15 minutes.
Chef’s variations: If desired, add a tomato or pesto sauce to the crust before adding the vegetables. You can also add shredded cheese.

Hummus is a smooth, thick Middle Eastern dip or sauce made from mashed chickpeas seasoned with lemon juice, garlic and olive or sesame oil. When tahini, a sesame-seed paste, is added the dish becomes hummus bi tahini.

HUMMUS FROM SPOODLES AT DISNEY’S BOARDWALK RESORT

Yield: 1 1/2 cups servings.

1 1/4 cups garbanzo beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
2 teaspoons extra virgin olive oil
2 teaspoons tahini paste1/2 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
Dash cayenne pepper
Dash ground cumin, toasted
1 teaspoon extra-virgin olive oil to drizzle on top of finished dish before serving

1. Place all of the ingredients into a food processor or blender and puree mixture until smooth.
2. Taste mixture and add more seasonings if desired.
3. Served chilled with a drizzle of olive oil on top accompanied with breads and crackers.

ARUGULA SALAD FROM DISNEY’S BOARDWALK RESORT
Yield: 8 servings.

1/2 pound fresh arugula leaves, cleaned
1/8 pound fresh spinach leaves, cleaned
1/2 cup diced granny Smith apples
1/8 pound gorgonzola, crumbled
1/4 cup toasted walnuts
Warm bacon vinaigrette:
1/4 pound applewood smoked bacon
1/4 cup diced Spanish onion
1/2 cup white vinegar1 tablespoon white wine
1 tablespoon finely chopped pimento
2 tablespoons olive oil
2 tablespoons sugar
1 1/2 cups chicken stock
2 teaspoons cornstarch
1/4 cup cold water
Dash garlic powder
1/4 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon freshly-cracked black pepper

1. To make vinaigrette, saute bacon. Add onion, vinegar and wine. Add pimento and olive oil. Stir in sugar and chicken stock. Whisk cornstarch and cold water until completely blended. Add to chicken stock mixture. Add garlic powder, Dijon mustard, salt and pepper.
2. Combine arugula and spinach in a large salad bowl. Ladle warm dressing over greens and toss to combine. Add apples, crumbled cheese and toasted walnuts.

SPOODLES GREEK FETA CHEESE DIP
Yield: 6 to 8 servings.

1/2 pound feta cheese, crumbled
1 1/2 cups plain yogurt
1 cup sour cream
3 tablespoons chopped garlic
1/4 teaspoon freshly ground black pepper

1. Blend all ingredients together until smooth.
2. Serve with pita bread.