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Food Wine Italian -- Recipes, Cooking, Pasta, Dry Pasta
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Penne with Chicken Lemon-herbed sauce Pasta Nests filled with 2 Hams and Peppers Wild mushrooms rague with penne Orecchett-pasta ears primavera Fussili-Bow Ties with Northern Italian style tomato sauce Ziti with Southern style Tomato Sauce Linguine with White Clam Sauce Ziti with fresh Mozzarella and fresh Tomatoes |
Pasta is Italy's most famous second course, and it is a favorite food in all parts of the world. Particularly dry pasta with today's hectic schedules, it comes in handy. Many of the recipes are quick and easy to prepare.
Serves 4 Put the water in a pot to boil and add 3 tablespoons of salt. When the water comes to a boil, add the pasta and cook it al dente. Strain the cooked pasta dry in a colander As the pasta cooks, in a large sauté pan, heat the oil over medium heat. Dredge the chicken in the flour and add the floured chicken to the hot oil. Brown the chicken on one side, turn the chicken and add the garlic. As the garlic softens and begins to brown, add the herbs. As soon as the herbs begin to wilt, about 30 seconds, add the white wine and lemon juice. Reduce the liquid about 50%, and add the broth. Simmer until chicken is tender-about 7 minutes, and add salt and pepper to taste. By this time the pasta should be cooked and strained. Mix the pasta into the sauce. Add Parmigiano cheese and serve in a large pasta dish.
Set a pot with 3qt. of salted water on high heat. Set aside 2 nests per person for entrees or 1 nest per person for first course. Place a heavy saucepan over medium heat and add the butter and oil. When the butter begins to sizzle, add the onions, garlic ham, and prosciutto. Sauté` until onions are translucent. Add the garlic, cook for 1 minute, and mix the basil. Add the wine and reduce by 1/2 its volume. Add the tomatoes and cream, simmer for 10 minutes, mix in the parsley, salt and pepper, and simmer 1 more minute. Place the fettuccini nests in a strainer and carefully lower the strainer into the boiling water. Cook pasta al dente about 4 minutes. Let the water drain from the pasta, and place the nests on to plates. Ladle the sauce over the nests to fill and overfllow. *Imported brands often include pasta nests in their variety of pasta. However, the nests can be made with fresh fettuccini. Simply wrap the fresh Fettuccini around a hand before inserting the pasta into the boiling cooking water. Ragù di Fungi Misto con Penne
Bring a pot with 5 qt.
of water to a rolling boil and add a pinch of salt. Add the penne,
stir and cook until the penne are just al dente. Save 1/2 a cup
of the pasta water, and drain the penne in a colander.
Orecchiette Primavera Spring Time Pasta Ears Tender spring vegetables are a delight with the first growth of vegetables in the spring. The pasta I prefer is the little ear shaped orecchiette. They catch the sauce and its scrumptious. Put 1&1/2 gallons of water with 3 tablespoons of salt on the fire to boil for the pasta. When the water boils, add the pasta and cook it al dente. Strain the pasta in a colander. Place the oil and butter in a saucepan over medium heat. When the butter begins to bubble, add the onions, garlic and peppers. When the onions begin to become translucent, add the garlic, the zucchini, the asparagus and the peas. When the zucchini begins to soften or the garlic brown, sir in the flour, add the wine and reduce by 1/2. Add the broth and simmer the vegetables al dente, tender. Add the pasta, stir in the Parmesan cheese and the salt and pepper to taste. *The flour is a binding agent for the sauce and the pasta.
Penne allaVodka Penne Pasta with Vodka A bolognese dish created during World War II for the Russian solders, and it has become a favorite in the states. Serves 4 as an entree and 6 as a pre-entree dish. Place 1 gallon of water, salted, on the fire to boil. When the water boils, add the penne, and cook al dente-with a bite. Place the butter in a saucepan over medium heat. When the butter begins to bubble add the onions and the pancetta and cook the onions until translucent-soft. Stir in the basil and carefully add the vodka. (It is a good idea for inexperienced cooks to remove the sauce from the fire when adding the vodka.) Reduce the vodka by 1/2 to cook off the alcohol , blend in the tomato, and make it pink with the cream. Simmer, add the cooked penne, mix in the Parmesan cheese and the salt and pepper to taste.
Ziti Filetto di Pomodoro Ziti with Filets of Tomato This Roman specialty is light, quick, and easy to prepare. Place one gallon of water in a pot with 4 tablespoons of salt. To cook the pasta bring the water to a boil and add the ziti. Strain the ziti into a colander when cooked al dente--with a bite. At the same time, place a saucepan on the fire over medium heat and add the oil. Heat the oil in the pan and add the onions and the prosciutto. When the onions are translucent, add the tomatoes. Bring the tomatoes to a boil and simmer for twenty minutes. Add the parsley and salt and pepper to taste. Cook for two or three minutes and mix with the drained ziti into the sauce. Add the Parmigiano-Reggiano to taste.
Spaghetti alla Carbonara Carbonara Spaghetti This is an Italian gypsy recipe. From the folks who roamed the mountains gathering carbon - coal. Cook the spaghetti in one gallon of boiling salted water until it is al denta-with a bite, and strain into a colander. At the same time, place a saucepan on the fire over medium heat. Add the oil and the pancetta to the saucepan, and when the pancetta begins to crisp, add the onions. When the pancetta begins to crisp, add the onions. In a bowl, whip the cream and the eggs together. When the pancetta is crispy and the onions are translucent, stir in the cream mixture. Bring to a simmer, and gently mix in the spaghetti. Remove the sauce pan from the fire, top the spaghetti with the cheese, add the salt and pepper to taste, and gently mix it all together.
Fusilli
con SALSA di POMODORO di Nord This is an easy sauce to prepare. It takes 30 to 40 minutes and is excellent with ravioli, polenta, gnocchi or dry pasta such as fusilli. Boil a 1-gallon of water
for the pasta. Heat oil in saucepot and add the panchetta, carrot and onion.
Sauté for 3 to 4 minutes or until the panchetta are browned.
Add the garlic, as the garlic begins to brown blend in basil,
cook about 1 minute.
Zitti con Salsa di Pomodoro di Sud For the Braciola: Place the slice of proscuitto
on the flank steak, spread garlic and parsley evenly over the
proscuitto. Roll the steak and tie it with a string. For the sauce:
Vermicelli
all'amatriciana Amatriciana is a shepherd's dish. It originated in Amatrice, a small town near Rome.
Put a pot of water on the
fire to boil for the vermicelli. Brown the panchetta in a frying
pan with one tablespoon of olive oil, the minced chili pepper
and the garlic for 5 minutes on a medium flame. Add the tomatoes
and cook for about 20 minutes. In the meantime have the pasta
cooking in the boiling water. Strain it al dente and mix it with
the tomato sauce and the Pecorino cheese.
CONCHIGLIE RIPIENE DI FORMAGIO Cheese Stuffed Pasta Shells This is a wonderful basic stuffed shells that is popular with most of our southern Italian friends. Chef Richie first tasted stuffed shells when courting Betty Boop.
Boil the shells in large pot of salted boiling water until a little to al dente – a little to hard. They will cook more when baked. Place 1/2 the Parmigiano and 1/2 the mozzarella and the rest of the ingredients in a bowl, and mix thoroughly. Fill the pasta shells with the mixture. Spread a little tomato sauce on the bottom of a casserole. Parmigiano-Reggiano cheese over the tops of the shells. Bake in a preheated oven at 350°F for 15 minutes. Serve immediately.
One of southern Italy’s most desired and popular pasta dishes. We prefer filling crepes, crepsella, to pasta and baking the filled crepes in the sauce. Follow the recipe for Stuffed Pasta Shells TOP LINGUINE ALLE VONGOLE BIANCO Linguine with white Clam Sauce This is a quick and easy fun dish to make, and the aromas create hunger pains. If you want to impress real quick, do it. Serves 6
*If you want to have chopped clams, open the clams or have your fish mongle open the clams and chop them. Cook linguine in plenty of salted water. When al dente, strain the pasta and put it back in the pot. Heat a large sauté pan. Add the oil and garlic to the sate pan. When the garlic begins to brown, add the clams, oregano and basil and toss. Add the clam juice and bring to boil the instant the clams’ open they are cooked. Add the clams and all their sauce to the linguini, toss and serve in deep soup plates with the toast.
Ziti CON POMODORI E MOZZARELLA Ziti with Fresh Mozzarella and Fresh Tomatoes This pasta dish is Betty Boop’s cousin, Gabriele, in Salerno Italy’s, favorite summer pasta. The tomato uncooked and the hot pasta added to the tomato mixture. The hot pasta brings out the flavors of the tomato mixture for a refreshing summer. Serves 4-6
Boil the water for the pasta and start sautéing the sauce at the same time. Sauté the garlic in a saucepan with the olive oil until it becomes colored a rich gold, and then discard it. Add the tomatoes and cook until they begin to soften, add the basil and toss well. Remove the tomatoes from the fire, and put them into a bowl. Add the porsciutto, mozzarella, parmagiano and gently mix well. Cook the pasta firm – "al dente" and add the pasta to the tomato mixture and mix well. Some folks do not cook the tomatoes.
Cavatelli alla Carmela di Benevento Carrie from Benevento's cavatelli
4 large ripe tomatoes
Put 5 quarts of water on the fire to scorch the tomatoes and cook the pasta. Core the stem of the tomato, and put 4 1/4-inch slits on the top of the tomato. When the water begins to boil scorch the tomatoes in the water, 1 to 11/2 minutes. Remove the tomatoes from the boiling water and put aside to cool a bit. As soon as you can handle the tomatoes, peel them by pulling off the skin from the stem end. Slice the tomatoes in 1/2 cross wise, and gently squeeze out the pits and the water. Fine dice of the tomatoes. Heat the oil in a saucepan, and add the garlic. When the garlic begins to brown, mix in the pinoli nuts and olives. Cook for 30 seconds and add the basil and the tomatoes. Add the salt and pepper to taste. Cook for 15 minutes, and stir in the parsley. When the tomato sauce is about 1/2 cooked add the cavatelli to the boiling water. After the cavatelli come to the top cook al dente, about 5 minutes. Strain and add the cavatelli to the sauce. Cook for 30 seconds, close the heat and add 1/4 cup of the cheese. Place the cavateIli in a serving dish and serve the remainder of the cheese on the side.
Soak the mushrooms in a 1/4-cup of the wine. Heat the butter in a medium-sized heavy pot. Add the onions, shallots and butternut squash to the butter. Drain the softened mushrooms, good quality dried porchini takes about 7 minutes to soften, squeeze them dry, add the porcini to the butter and save the liquid. When the onions begin to soften, stir in the orzo pasta and saute until the onions become translucent. Strain the mushroom liquid into the pot and the remaining wine; raise the heat to high, and add the tomatoes. Bring to a boil and reduce by half. Add 1 1/2 qt. of the broth and cover the pot. Cook, covered at a low boil for 7t08 minutes, until the broth is absorbed; stir once or twice to keep trom sticking, but otherwise keep the pot covered. Add 1/2 the remaining broth and cook the orzo, uncovered, stirring occasionally, until the liquid it absorbed. Taste the pasta to determine if it is cooked. If necessary, add more of the broth and follow the same procedure until cooked al dente
In a large pot bring two cups of salted water to a boil. Add the cavatelli. In a large saucepan over medium heat melt the butter and add the ½ recipe of pesto. When the cavatelli come to the top of the boiling water, do a taste. They should be al dente and cooked in the middle. Drain the cooked cavatelli, set a ½ cup of cavatelli water aside, and add the cooked cavatelli to the hot pesto. Mix well and adjust seasoning with extra pesto, salt, pepper and Parmigiano-Reggiano to your taste. If the pesto sauce is too dry add a little cavatelli water. The excess pesto may be stored, in the refrigerator, in a tightly sealed glass container.
Put the pine nuts and garlic in a food processor, and pulse to chop. Add the basil, parsley, salt and pepper to taste. Turn on the food processor and slowly pour 1/2 the extra virgin olive oil through the feed tube. Stop the machine and remove the top. Scrape down the sides and continue processing, slowly adding the oil. It may not be necessary to use all of the oil. The pesto should be pureed and a loose paste.
Elizabeth's Meatballs Add all ingredients to a mixing bowl and mix well to equally incorporate all ingredients. It is best mixed like grandma with the hands; however, you can use a paddle with an electric mixer.
Cover the bottom of a large frying pan with oil. Heat the oil, and carefully add the raw meatballs to the oil. (Please do not dump the raw meatballs in the hot oil!) Brown the meatballs on all sides. Finish cooking the meatballs in tomato
sauce. You may cook the meatballs with the sausage in the Southern Italian
style tomato sauce. Serve with your favorite pasta. Nonna Carmella's Lasagna di Napoli
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