|
|
|
|
|
|
|
|
|
 Posted: Wed Aug 02, 2006 5:53 am
This a a place for everyone to post and comment on all recpies involving pasta. Together we can build a huge and amazing cookbook all of our own.
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Aug 02, 2006 5:54 am
Creamy Pesto Shrimp and Pasta
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Aug 02, 2006 5:55 am
Pasta with Sun-Dried Tomatoes
1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Aug 02, 2006 5:58 am
Lasagna Cacciatore
1/4 Cup Olive Oil
3/4 Pound Skinless Boneless Chicken Breasts -- Fat Trimmed
Salt and Freshly Ground Black Pepper -- To Taste
2 Onions -- Sliced Thin
4 Cloves Garlic -- Minced
10 Ounces Fresh White Mushrooms -- Trimmed/Thinly Sliced
1 Large Red Bell Pepper, Cut Into 1/2-Inch Dice
1 28 Oz Can Crushed Tomatoes
1/4 Cup Fresh Parsley Leaves -- Minced
1 pkg. Dried Lasagna Noodles (1 cool
1 Pound Mozzarella Cheese -- Shredded
1 Recipe Egg Pasta or Spinach Pasta (See Index)
1. Heat 2 tablespoons of the olive oil in a large saucepan. Add chicken, sprinkle generously with salt and pepper, and cook over medium heat until browned, about 6 minutes. Turn chicken, sprinkle again with salt and pepper, and cook until fully cooked, about 5 minutes more. Remove chicken from pan. When cool, shred chicken and set aside.
2. Add remaining 2 tablespoons olive oil to pan along with onions. Saute until onions are wilted and beginning to caramelize, about 10 minutes. Stir in garlic and mushrooms and cook for 5 minutes more. Add red pepper and saute for 2 minutes. Stir in tomatoes, parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken and simmer over low heat for 10 minutes.
3. cook and drain pasta. Preheat oven to 400F.
4. Grease a 13"x 9" lasagna pan. Smear several tablespoons of tomato sauce (without large chunks of chicken or vegetables) across bottom. Line bottom with a layer of pasta, making sure noodles touch but do not overlap. Spread 1 cup sauce over pasta and sprinkle with 2/3 cup cheese. Repeat layering of pasta, sauce , and cheese four more times. For the sixth layer, sprinkle remaining 1 cup cheese over noodles.
5. Bake for 20 minutes. At this point this recipe MAY BE FROZEN for the client to bake.
HANDLING INSTRUCTIONS:
Cool before freezing.
Defrost, Overnight in the Refrigerator, prior to baking.
6. Bake lasagna until cheese turns golden brown in spots and sauce is bubbling, about 20 minutes. Remove pan from oven, let lasagna settle for 5 minutes and serve immediately.
NOTES : The word cacciatore is Italian for "hunter" and when used in recipes refers to a tomato-based sauce that is hearty enough to satisfy after a day in the woods. In this version, sauteed skinless chicken breasts are paired with a vegetable-packed tomato sauce to make a hearty and healthy classic. Once the chicken is browned, set it aside and build the sauce in the same pan to save on cleanup.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Aug 02, 2006 7:28 am
Penne with Five Cheeses
Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter
Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Jul 27, 2007 5:50 pm
Homemade Tomato Sauce Spaghetti
Ingredients:
2 cups of any pasta
3 medium tomato
1 pint of cherry tomato
pepper&lemon
salt
handful of mints, or any herbs
garlic
shallots
3 tablespoons of oil
Directions: Put pasta on boiling water with salt for 11 minutes. Cut tomato and put them into a blender until smooth or chunky. Peel and mince garlic and shallots and put them into a pan until lightly brown and put the tomato sauce in there. At first it's soupy so eat them or wait for the next day. Finally put the herbs coarsely chop. You can put the pasta in there if you want. Enjoy!!!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Aug 03, 2007 2:11 am
I thought I'd go back to the basics - I never believed the hype until I went to France and had freshly made pasta - it really is THAT much better than the dried stuff in stores. Of course the pasta machine came next and the rest is history. It's a project and every once in awhile hubby and I work ourselves up for a big pasta night.
3/4 cup all purpose (plain) flour
1 1/4 cup durham, semolina or other 'hard' flour, (good quality for bread baking)
1/2 tsp salt
1 Tbsp Olive Oil
~1/3 cup water
2 large eggs
Make a pile of the two flours on a clean counter, pour the salt on top and make a well in the middle. Pour in the olive oil and the eggs. Using a fork, draw the flour into the egg mixing as you go. When you get a bit more space, start adding the water a bit at a time and incorporating more of the flour. You'll finally reach a stage where you realize the fork is futile and it's time to get your hands into it! Bring it all together and knead (this is hard kneading, put some oomph into your work!). It starts out seeming a bit too dry and then may seem a bit too wet, go with it for awhile resisting the temptation to add anything until you've been at it a good 5 minutes. The liquid measure is approximate, depending on the humidity, the flour and how large the eggs really are so make some adjustments if necessary. It should be quite elastic. I knead for about 10 minutes to get that shiny satiny look and then roll it into a ball and put it in cling wrap to rest. I give it about 30 minutes. Remove the wrap and cut it into 4 pieces, knead a bit to incorporate the cut surfaces so they're not sticky anymore. This is where you either cut with a pasta machine if you have one or roll it out as thin as you want it and cut with a knife. Drop into salted boiling water and it's done when it's been floating on the surface for just over a minute. (Not very long at all!) Drain and top with your homemade Bolognase sauce. How authentic is that eh?
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Aug 03, 2007 2:14 am
Now, if you're going to go through all the trouble of making your own beautiful pasta, you need a sauce fitting the work you've put in. This is a bolognese that fits the bill nicely.
1/4 pound smoked ham (or non-American style bacon), coarsely chopped
1 cup coarsely chopped onions
1/4 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
2 Tbsp butter
2 Tbsp olive oil
3/4 pound ground steak (mince or chopped meat, high quality)
1/4 pound ground lean pork
1/2 cup dry white wine
2 cups beef stock
2 Tbsp tomato paste
1 cup heavy cream
pinch of ground nutmeg
salt
black pepper
Either by hand or in a food processor, finely chop together the ham (or bacon), onions, carrots and celery. Melt 2 Tbsp of butter over moderate heat in a heavy skillet. When the foam subsides, add your veggies and ham and cook, stirring frequently for about 10 minutes or until it is lightly browned. Transfer to a heavy 3 - 4 quart saucepan. Heat 2 Tbsp of olive oil in the same skillet and lightly brown the ground steak and pork over moderate heat, stirring constantly to break up any lumps. Then pour in the wine, increase the heat and boil briskly still stirring constantly until almost all the liquid in the skillet has cooked away. Add the meat to the saucepan, stir in the stock and tomato paste. Bring to a boil over high heat and then reduce to a simmer, partially covered for ~ 45 minutes, stirring occasionally. A few minutes before serving, stir in the cream and let it heat through. Taste and season with salt pepper and nutmeg (the nutmeg is critical, don't be tempted to give it a miss). Makes ~ 2 1/2 cups
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Mon Aug 13, 2007 10:25 am
Super-simple yet delicious Spaghetti Sauce
1 lb extra lean ground beef
6 cups plain tomato sauce
2 cans sliced mushrooms, drained
3 tbps ground coriander
7 bay leaves
Salt and Pepper to taste
-Brown the beef in a heavy soup pot, sprinkling with 1tbps coriander, salt and pepper.
-Drain beef
-Add tomato sauce, 2 tbps coriander, salt and pepper, 7 bay leaves. Mix well.
-Bring to a soft boil, then simmer on low for 3 hours, mixing every hour.
-For final 30 minutes, add sliced and drained mushrooms.
-Remove bay leaves from sauce, and serve with your favorite pasta.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Oct 14, 2007 9:36 pm
A different Pasta Dish. I Eyeballed this one, but these are my best guesses on measurements.
3 grilled Bratwurst (Stadium style is what we used) - Sliced
1 lb. pasta (Your favorite, we used spaghetti)
3-5 tablespoons olive oil
1 ripe tomato, diced
Basil
Put tomatoes, olive oil (about 2 tablespoons) and basil in small bowl, let sit while pasta is cooking. Boil the pasta, and drain. Stir in tomato mix, remaining olive oil and bratwurst. You may want more olive oil or basil, as I said, I guessed at the amounts we used.
We had garlic toast and salad as sides, this was a big hit.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Reply
