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Chef Richie Italian Cheese Italian Wine Recipes Cold Antipasto HotAntipasto Dry Pasta Risotto Polenta Gnocci Zuppa Entree Italian grill Seafood Vegetables Dulce Sweets |
Shrimp with Fettuccini Genoa style Spinach Pasta with Prawns in a Saffron sauce Tagliatelle with Chicken Livers |
Egg Pasta We have two egg pastas; one recipe is with eggs and flour, and the other recipe includes water and flour. Some folks add a little oil. We prefer the pasta with a little water: the water helps to develop the gluten and it creates a nice bite – bella aldente. The food science of pasta dictates that the basic pasta recipe is almost identical for all pasta makers. Fresh pasta 1
Mound the flour onto a large board,
making a hollow in the center. Break the eggs one at a time,
mixing the egg into the flour with a fork. Once all the eggs
have been incorporated into the flour, begin to knead with your
hands until the dough is stiff and elastic. Cover with plastic
wrap and let sit 30 minutes before using. Fresh Pasta 2 Our basic fresh pasta contains a little water. The water aids in the binding of filled pastas, and we love our filled pastas. It is a light healthy pasta.
Put flour into a large mixing bowl. I use a bowl because I do not want flour all over the kitchen. Make a hole in the middle and put all the remaining ingredients in the hole. Mix it all into a round solid ball. Italian women begin the mixing by whipping the liquid into the flour with a fork. Then continue, by hand, to knead on the table or pasta board. The ball should be just a bit damp to the touch, not sticky or dry. Sometimes the humidity makes the difference. If too dry, add a tablespoon or two of water. If it is sticky, spread a little flour on the table or pasta board while you knead. About ten minutes of needing is required. The dough should be smooth, elastic and a almost damp to the touch. Roll, cut and shape as needed. Besides filled pasta, farfallette-bowties and tagliatelle-long 1/4 inch noodles are my favorits. Cook pasta in boiling salted water. I have observed cooks adding oil to the water. This yields a slippery pasta and the sauce slides off. Green noodles are prepared to spread a small amount of greeens to the whole family. A tasty procedure to obtain a balanced meal for everyone.
Place flour in a large mixing bowl. Make a hole in the middle and put the remaining ingredients in the hole. Mix it all into a round solid ball. Italian women begin the mixing by whipping the liquid and the spinach into the flour with a fork. Then continue, by hand, to knead in the remaining flour. The ball should be just a bit damp to the touch, not sticky. If it is sticky, add a little flour. The humidity often makes that decision. Spread a little flour on a table or pasta board and knead for about ten minutes more. The dough should be smooth, elastic and a wee-bit damp to the touch.
In a large pot put 3qts
of salt water to boil and to cook the pasta. When the water comes
to a rolling boil, add the pasta, stir gently and cook pasta
al dente. This is the first land locked crustacean dish that I learned to prepare. It was at a time when prawns were difficult to find in the market, and the dish was made with shrimp. Our choice of pasta, at the time, was saffron tagliatelle. With the use of shrimp, I doubted the origin of the dish. An Emilian gourmand set me straight. He told me that this dish is a classic when prepared with prawns. I have switched to spinach pasta. It was a color thing. Nowadays, whenever possible, I use prawns. With the spinach, the prawns and the medley of savors, it all hugs in a rapture of flavors. Now, the reaction of the people that I have served this dish affirms the dish a classic. Serves 4
*To peel the tomatoes – Remove the stem and cut a cross at the stem end. Place the tomato in boiling water for one minute, and remove it from the water. As soon as you can comfortably hold the tomato, starting at the stem end peel off the skin. Melt the butter in a saute’ pan. Add the garlic, celery and the leeks. As soon as the leeks begin to wilt add the shrimp, salt and pepper to taste. Swish everything around and mix a bit, remove the garlic. Add the wine, clam juice and saffron, mix, bring it to a boil .Add the tomatoes and simmer for five minutes and mix in the parsley. Turn off the fire. Add the spinach noodles to, rolling, boiling, salt water. When the noodles are al dente put the fire under the sauce, strain the noodles and add them to the sauce. Cook a bit and tenderly mix it all together. To serve: Place the prawns and green pasta onto a platter. PAPPARDELLE AL SUGO DI LEPRE Pappardelle with Jack Rabbit, Hare Sauce Chef Richie comes from an outdoor family, and he claims that this is the first meat sauce that he learned to prepare. He would hunt, bring home a Jack, clean it and help cook.
Skin the rabbit and bone the rabbit. If the rabbit was shot in the wild remove any pellets. (A good shot would have no pellets in the flesh) Dice the rabbit meat. Heat a saucepan with the oil and add the vegetables and the pancetta. When the vegetables become limp add the diced rabbit. Brown the rabbit and mix in the herbs. Cook for two minutes. Add the wine and reduce the liquid by half. Add the sugo and the tomato and reduce all the liquid by half. Add salt and pepper to taste. Boil the pappardelle in a large pot of boiling salted water. Toss with the rabbit ragu and serve with Parmigiano-Reggiano on the side. Note: Other game such as fowl or venison may be used in place of the rabbit. TAGLIATELLE alla Parma TAGLIATELLE with Prosciutto Some folks will tell you that the correct prosciutto for this dish is San Deniele others will say that it is Parma. You make the choice. We believe it is a Parma version of Alfredo.
. Cook the tagliolini in boiling water for 6 minutes or until al dente and drain. As the pasta cooks melt the butter in a large sauté’ pan and add the heavy cream. Simmer to a creamy consistency and add the coarsely chopped prosciutto. Add the cooked tagliolini, cover with Parmigiano-Reggiano, and place the egg yolk in the middle, sprinkle salt and pepper to taste and mix well over a low, low flame.
Tagliatelle with Chicken Livers Serves 6
Cook tagliatelle in a large pot of salted water until al dente, about 5 minutes. Melt the butter and heat together with the olive oil in a saute pan. Add the onion and cook about 2 minutes. Add the chicken livers.and the sage, cook until brown stirring occasionally. Add the wine and cook until half is evaporated and then add the sugo and cook 2 or 3 more minutes. Drain the tagliatelle and mix with the sauce. Add the Parmigiano with salt and pepper to taste and mix wel and serve.
Serves 6
Cook the tagliolini in a large pot of boiling boilinglwater until al dente - about 5 minutes. At the same time place the oil in a large saute pan and heat: carefully add the onion, carrots and celery to the hot oil. When the onions begin to get translucent add the garlic. When the garlic begins to brown add the fresh herbs, stir and add the wine and the shrimp. Let the wine evaporate by half, add the tomatoes, salt and pepper to taste. When the shrimp are cooked the sauce is ready. Mix in the tagliolini and serve.
Pasticcio
di Tagliatelle Bianco Tagliatelle baked in a white
sauce
1 recipe of beshiamella with
Marsala wine1 recipe of fresh Tagliatelle Pasta 1/4 1 1/2 cup grated Parmigiano Reggiano Make the Pasticcio -- Baked pasta other than lasagna Put a shallow layer of sauce ( about 1/3 to 1/2 cup) in bottom of a 9X6X2 inch ovenware dish. Cover with the Tagliatelle pasta, cover the pasta with 1 and 1/2 cups of white sauce, cover sauce with grated parmesan cheese. Fill the dish with the remaining Tagliatelle and cover the pasta with the sauce. Sprinkle Parmigiano-Regiano over the top to cover. Place the casserole in preheated oven and bake about 45 miutes. Top should be slightly golden brown and pasticcio may rise like a souffle.
Make the sauce: Melt the butter in a three-quart pot, slice the onion and cook it in the butter until tender. Strain the onions and return the butter to the pot. Mix the flour into the hot butter and cook over low heat for three minutes or so, to remove floury taste. Slowly mix in the milk (Hot, scalded, milk, saves time and effort.) and cook at a low simmer until the sauce forms a thick velvety coating on the back of a spoon. Stir in the broth, bring the sauce to simmer, cook for a minute, and remove the sauce from the fire to cool. When warm to the touch, add eggs, wine and about 1/3 cup of Parmesan cheese.
1`recipe of fresh pasts:
Place ricotta into mixing bowl and whip in the milk. Mix in walnuts, salt and pepper to taste. Just before serving add parsley. Keep at room temperature.
Baked Rough Cut Pasta
Pre-heat the oven 425 deg. F. Prepare one recipe of pasta; roll out paper-thin, 3 pages thin and cut into many different shapes, all kinds of shapes. Cook in salted boiling water, al dente. Cover the bottom of a 9X6X2 inch-baking pan with a little of the sauce. Evenly distribute ½ the pasta in the pan, cover the pasta with the sauce and sprinkle the grated Parmegiano over the top. Evenly distribute the remaining pasta in the pan and cover it with the sauce. Swirl the crushed tomatoes through the pasta and sauce to give it a marble effect, and sprinkle the Parmegiano cheese over the top to cover. Bake in the pre heated oven until golden brown, about 45 minutes.
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Food Wine Italian - Fresh
Pasta, Egg Pasta
Fresh pasta may be made with flour and egg or flour or
flour egg and water. Different foods may be added to the pasta
for variety of flavors – change in taste. As this site and
this page evolves different flavored pastas will be added. A
point of interest, Chef Richie's Mom always made fresh pasta,
never
