These jumbo pasta shells look fancy, but are really very easy, and fairly quick to make.
* 12 jumbo pasta shells
* 1 Tbl olive oil
* 2 garlic cloves, minced
* 3/4 cup sliced prosciutto (cooked ham may be substituted, by lessens the flavor)
* 1 cup ricotta cheese
* 1/3 cup grated Parmesan cheese
* 1/2 tsp dried basil
* 1 egg
* 14 oz of your favorite homemade or purchased tomato sauce
# Heat oven to 375F.
# Spray 2 qt. square baking dish with nonstick cooking spray.
# Cook pasta according to package directions. (I find it easier to lessen the recommended cooking time by about 2 minutes - the shells are firmer, less likely to fall apart, and they will finish cooking in the oven) Drain pasta, and rinse with cold water to cool.
# Heat oil in a medium skillet over medium heat until hot. Add garlic and prosciutto and cook 2-3 minutes or until garlic is light golden brown.
# In medium bowl, combine 1/2 the prosciutto mixture with ricotta cheese, Parmesan cheese, basil, and egg and mix well. Stir spaghetti sauce into prosciutto mixture remaining in skillet.
# Spoon ricotta mixture into pasta shells and place in baking dish. Spoon spaghetti sauce mixture over shells. Cover with foil.
# Bake for 35 -40 minutes or until thoroughly heated.
# Serve immediately.
Showing posts with label al dente. Show all posts
Showing posts with label al dente. Show all posts
Friday, December 21, 2007
Thursday, December 20, 2007
Clam Linguine
This delicious dish is easy enough to fix at the last minute, but will have everyone thinking you spent hours on it!
* 1 (8 oz) package dry linguine
* 1 (6 and 1/2 oz) can of minced clams
* 2 Tbl olive oil
* 2 Tbl margarine or butter
* 2 cloves garlic, minced
* 1/4 to 1/2 tsp pepper
* 1/4 tsp dried basil, crushed
* 1/4 tsp dried oregano, crushed
* salt to taste
* 2 Tbl fresh parsley, snipped
* Grated Parmesan cheese
1. Cook the linguine according to package directions, then drain and set aside.
2. Drain the clams, but reserve the liquid and set aside.
3. In a 2 qt saucepan over medium high heat, heat the olive oil and butter until the oil is hot, and butter is melted. Add the garlic, cook and stir for 2-3 minutes. Do not brown the garlic.
4. Carefully add the reserved clam liquid, pepper, basil, oregano, and salt to taste. Reduce heat and simmer, uncovered, for 3 minutes. Stir in the clams and simmer until heated through. Stir the parsley into the clam sauce.
5. Pour the clam sauce over the hot linguine and toss gently to mix. sprinkle with Parmesan cheese, and serve immediately.
* 1 (8 oz) package dry linguine
* 1 (6 and 1/2 oz) can of minced clams
* 2 Tbl olive oil
* 2 Tbl margarine or butter
* 2 cloves garlic, minced
* 1/4 to 1/2 tsp pepper
* 1/4 tsp dried basil, crushed
* 1/4 tsp dried oregano, crushed
* salt to taste
* 2 Tbl fresh parsley, snipped
* Grated Parmesan cheese
1. Cook the linguine according to package directions, then drain and set aside.
2. Drain the clams, but reserve the liquid and set aside.
3. In a 2 qt saucepan over medium high heat, heat the olive oil and butter until the oil is hot, and butter is melted. Add the garlic, cook and stir for 2-3 minutes. Do not brown the garlic.
4. Carefully add the reserved clam liquid, pepper, basil, oregano, and salt to taste. Reduce heat and simmer, uncovered, for 3 minutes. Stir in the clams and simmer until heated through. Stir the parsley into the clam sauce.
5. Pour the clam sauce over the hot linguine and toss gently to mix. sprinkle with Parmesan cheese, and serve immediately.
Monday, November 12, 2007
Oven-Baked Macaroni with Eggplant
This meatless dish can be served as a side item, but is filling and tasty enough for a main dish!
* 2 medium eggplants, 2 lbs total weight
* salt
* Olive oil for frying eggplant
* 1/2 extra virgin olive oil
* 1 small onion, chopped
* 2 garlic cloves, minced
* 3 lbs fresh tomatoes. peeled, seeded, and chopped, or 3 lbs drained canned tomatoes (about 4 and 1/2 cups), chopped
* salt
* 3 Tbl chopped fresh basil
* Pinch of sugar
* 1 lb short macaroni, such as ziti or penne
* 2 oz butter (4 Tbl)
* 4 oz freshly grated Parmesan cheese (about 1 cup)
* 8 oz fresh mozzarella, finely chopped or grated
# Wash eggplant, but do not peel. Cut into 1/8 inch slices and place in colander, salting each layer. Place a plate and a weight (such as a can or two of vegetables) on top and drain for one hour. Pat dry and squeeze gently to remove excess liquid.
# Put 1/4 inch olive oil into a frying pan and heat to very hot. Fry one layer of eggplant at a time, turning to brown both sides. Drain on paper towels, layering the eggplant and towels as necessary.
# Put 1/4 cup olive oil, onion, and garlic in a 2 qt. pot Saute until softened until softened but not browned. Add the tomatoes and salt. Cook until water has evaporated, about 30 minutes. Add the basil 5 minutes before cooking is finished. Taste for seasonings and add a pinch of sugar.
# Cook the macaroni in 5 qts boiling salted water. Drain while macaroni is still quite firm, after about 7 minutes. Mix with the butter, and half of the Parmesan cheese and salt if necessary.
# Preheat oven to 350F. Spread a little of the tomato sauce on the bottom of an ovenproof dish. Layer the pasta, eggplant, mozzarella, and the sauce until all the ingredients are used up, ending with one thin layer of eggplant. Sprinkle with the remaining Parmesan cheese and bake for 40 minutes, or until lightly browned.
* 2 medium eggplants, 2 lbs total weight
* salt
* Olive oil for frying eggplant
* 1/2 extra virgin olive oil
* 1 small onion, chopped
* 2 garlic cloves, minced
* 3 lbs fresh tomatoes. peeled, seeded, and chopped, or 3 lbs drained canned tomatoes (about 4 and 1/2 cups), chopped
* salt
* 3 Tbl chopped fresh basil
* Pinch of sugar
* 1 lb short macaroni, such as ziti or penne
* 2 oz butter (4 Tbl)
* 4 oz freshly grated Parmesan cheese (about 1 cup)
* 8 oz fresh mozzarella, finely chopped or grated
# Wash eggplant, but do not peel. Cut into 1/8 inch slices and place in colander, salting each layer. Place a plate and a weight (such as a can or two of vegetables) on top and drain for one hour. Pat dry and squeeze gently to remove excess liquid.
# Put 1/4 inch olive oil into a frying pan and heat to very hot. Fry one layer of eggplant at a time, turning to brown both sides. Drain on paper towels, layering the eggplant and towels as necessary.
# Put 1/4 cup olive oil, onion, and garlic in a 2 qt. pot Saute until softened until softened but not browned. Add the tomatoes and salt. Cook until water has evaporated, about 30 minutes. Add the basil 5 minutes before cooking is finished. Taste for seasonings and add a pinch of sugar.
# Cook the macaroni in 5 qts boiling salted water. Drain while macaroni is still quite firm, after about 7 minutes. Mix with the butter, and half of the Parmesan cheese and salt if necessary.
# Preheat oven to 350F. Spread a little of the tomato sauce on the bottom of an ovenproof dish. Layer the pasta, eggplant, mozzarella, and the sauce until all the ingredients are used up, ending with one thin layer of eggplant. Sprinkle with the remaining Parmesan cheese and bake for 40 minutes, or until lightly browned.
Saturday, November 10, 2007
Shepherd's Macaroni
It is said that this dish was created by the shepherds of the Calabria region of Italy. Very simple, and just as delicious!
* 1 lb short pasta, such as ziti or penne
* Salt
* 1/2 lb ricotta cheese
* 8 Tbl softened butter, cut in small pieces
* 2 tsp (or more) black pepper
# Cook pasta in 5 qts rapidly boiling salted water until al dente . (firm to the bite)
# While pasta is cooking, place ricotta in serving dish, and mix in softened butter. When pasta is almost done, remove 3 Tbl of the cooking water and stir into ricotta. Stir well to make a smooth sauce. Add salt and pepper.
# Drain the cooked pasta, leaving a bit of cooking water clinging to the pasta to help it blend with the sauce. Add to ricotta and toss well. Serve immediately.
* 1 lb short pasta, such as ziti or penne
* Salt
* 1/2 lb ricotta cheese
* 8 Tbl softened butter, cut in small pieces
* 2 tsp (or more) black pepper
# Cook pasta in 5 qts rapidly boiling salted water until al dente . (firm to the bite)
# While pasta is cooking, place ricotta in serving dish, and mix in softened butter. When pasta is almost done, remove 3 Tbl of the cooking water and stir into ricotta. Stir well to make a smooth sauce. Add salt and pepper.
# Drain the cooked pasta, leaving a bit of cooking water clinging to the pasta to help it blend with the sauce. Add to ricotta and toss well. Serve immediately.
Thursday, November 8, 2007
Macaroni with Olives (Maccheroni Con Le Olive)
Fusilli (corkscrew) pasta is the best pasta to be served with this dish, although any short pasta may be used.
* 1/2 cup extra virgin olive oil
* 1 medium onion, minced
* 1 medium garlic clove, minced
* 1 lb fresh tomatoes, peeled, seeded, and chopped, or 1 lb drained canned tomatoes, chopped
* 1 cup black olives, or 1/3 cup each black and green olives, halved and pitted
* 2 Tbl capers, drained and rinsed
* 2 tsp red wine vinegar
* 2 Tbl fresh oregano, or 2 tsp dried
* Pinch of sugar
* salt and pepper to taste
* 1 lb fusilli pasta or other short macaroni
* 1 cup freshly grated Pecorino cheese
# Heat oil, onion, and garlic in a large skillet and cook over moderately low heat until softened but not browned, 6-8 minutes.
# Add the tomatoes, olives, capers, vinegar, oregano, sugar, salt and pepper, and simmer for 15 minutes over low heat. Be careful with the salt since olives and capers are salty.
# Cook the fusilli in a large pot of boiling salted water until al dente (firm to the bite). Drain and mix with the sauce. Sprinkle on the cheese and serve immediately with additional cheese on the side if desired.
* 1/2 cup extra virgin olive oil
* 1 medium onion, minced
* 1 medium garlic clove, minced
* 1 lb fresh tomatoes, peeled, seeded, and chopped, or 1 lb drained canned tomatoes, chopped
* 1 cup black olives, or 1/3 cup each black and green olives, halved and pitted
* 2 Tbl capers, drained and rinsed
* 2 tsp red wine vinegar
* 2 Tbl fresh oregano, or 2 tsp dried
* Pinch of sugar
* salt and pepper to taste
* 1 lb fusilli pasta or other short macaroni
* 1 cup freshly grated Pecorino cheese
# Heat oil, onion, and garlic in a large skillet and cook over moderately low heat until softened but not browned, 6-8 minutes.
# Add the tomatoes, olives, capers, vinegar, oregano, sugar, salt and pepper, and simmer for 15 minutes over low heat. Be careful with the salt since olives and capers are salty.
# Cook the fusilli in a large pot of boiling salted water until al dente (firm to the bite). Drain and mix with the sauce. Sprinkle on the cheese and serve immediately with additional cheese on the side if desired.
Tuesday, October 30, 2007
Eggplant and Olive Pasta Sauce
This sauce is perfect for those times when you are in hurry, but still want to serve a tasty meal. Goes especially well when served over Penne or Ziti pastas.
* 6 Tbl extra virgin olive oil
* 1 small eggplant (about 1 lb) trimmed, peeled, and cut into 1/2 inch cubes
* 1 small (6 oz) can tomato paste
* 1/4 cup chopped green olives
* 1 Tbl capers, rinsed and drained
* 1 Tbl fresh basil, chopped
* 1 Tbl fresh parsley, chopped
* 2 tsp red wine vinegar
* 1/2 tsp salt
* black pepper to taste
* pinch of sugar
Directions
1. Heat 4 Tbl olive oil in large skillet over medium high heat, add eggplant. Saute, stirring constantly, until eggplant is tender and browned, about 10 minutes. Drain on paper towels.
2. Add remaining 2 Tbl oil to skillet. Stir in eggplant, tomato paste, olives, capers, basil, parsley, vinegar, salt, pepper, and sugar. Cover and summer 5 minutes. Toss hot pasta with sauce and serve immediately.
* 6 Tbl extra virgin olive oil
* 1 small eggplant (about 1 lb) trimmed, peeled, and cut into 1/2 inch cubes
* 1 small (6 oz) can tomato paste
* 1/4 cup chopped green olives
* 1 Tbl capers, rinsed and drained
* 1 Tbl fresh basil, chopped
* 1 Tbl fresh parsley, chopped
* 2 tsp red wine vinegar
* 1/2 tsp salt
* black pepper to taste
* pinch of sugar
Directions
1. Heat 4 Tbl olive oil in large skillet over medium high heat, add eggplant. Saute, stirring constantly, until eggplant is tender and browned, about 10 minutes. Drain on paper towels.
2. Add remaining 2 Tbl oil to skillet. Stir in eggplant, tomato paste, olives, capers, basil, parsley, vinegar, salt, pepper, and sugar. Cover and summer 5 minutes. Toss hot pasta with sauce and serve immediately.
Spaghetti Alla Carbonara
This quick and easy recipe makes the Italian classic simple enough for even beginner cooks.
* 2 Tbl extra virgin olive oil
* 2 Tbl butter
* 4 oz pancetta, or 6 slices regular bacon, cut into 1/4" dice
* 1 lb spaghetti
* 5 eggs, well beaten
* 1/2 cup freshly grated Parmesan or Pecorino Romano cheese
* black pepper, to taste
Directions
1. Heat oil and butter in skillet, add pancetta or bacon, saute until golden, lift from pan with slotted spoon and drain on paper towels.
2. Cook pasta in plenty of boiling salted water until al dente (firm to the bite), about 10 minutes. Drian
3. Bet the eggs, 1/4 cup cheese, and pepper in a large bowl. Add pasta and toos well. Sprinkle pancetta or bacon on top with remaining 1/4 cup of cheese.
* 2 Tbl extra virgin olive oil
* 2 Tbl butter
* 4 oz pancetta, or 6 slices regular bacon, cut into 1/4" dice
* 1 lb spaghetti
* 5 eggs, well beaten
* 1/2 cup freshly grated Parmesan or Pecorino Romano cheese
* black pepper, to taste
Directions
1. Heat oil and butter in skillet, add pancetta or bacon, saute until golden, lift from pan with slotted spoon and drain on paper towels.
2. Cook pasta in plenty of boiling salted water until al dente (firm to the bite), about 10 minutes. Drian
3. Bet the eggs, 1/4 cup cheese, and pepper in a large bowl. Add pasta and toos well. Sprinkle pancetta or bacon on top with remaining 1/4 cup of cheese.
Elbows with Four Cheeses
This cheesy main dish is quick and easy - the kids will love it, too!
* 4 Tbl butter
* 1 garlic clove
* 15 oz Ricotta cheese
* 1/4 cup freshly grated Parmesan cheese
* 2 Tbl freshly grated Romano cheese
* 2 Tbl chopped fresh parsley
* 2 Tbl copped fresh basil
* 1/4 tsp nutmeg
* 2 cups elbow macaroni
* 1 cup Shredded Mozzarella cheese
Directions
1. Heat butter in medium skillet, add garlic, saute 1 minute. Stir in Ricotta, Parmesan, Romano, parsley,basil, and nutmeg. Cook, stirring, over low heat,, until heated through. Let stand on very low heat to keep warm. Cook elbows in plenty of boiling salted water until al dente (firm to the bite), about 12 minutes. Drain.
2. In large serving bowl, fold elbows with Ricotta mixture and Mozzarella cheese until well blended. Serve immediately.
* 4 Tbl butter
* 1 garlic clove
* 15 oz Ricotta cheese
* 1/4 cup freshly grated Parmesan cheese
* 2 Tbl freshly grated Romano cheese
* 2 Tbl chopped fresh parsley
* 2 Tbl copped fresh basil
* 1/4 tsp nutmeg
* 2 cups elbow macaroni
* 1 cup Shredded Mozzarella cheese
Directions
1. Heat butter in medium skillet, add garlic, saute 1 minute. Stir in Ricotta, Parmesan, Romano, parsley,basil, and nutmeg. Cook, stirring, over low heat,, until heated through. Let stand on very low heat to keep warm. Cook elbows in plenty of boiling salted water until al dente (firm to the bite), about 12 minutes. Drain.
2. In large serving bowl, fold elbows with Ricotta mixture and Mozzarella cheese until well blended. Serve immediately.
Fresh Tomato Sauce with Ricotta
This quick and easy sauce goes especially well served over Rigatoni, Penne, or ridged Ziti pastas.
* 2 Tbl extra virgin olive oil
* 1 garlic clove, crushed
* 1 and 1/2 cups chopped fresh ripe tomatoes (about 1 lb)
* 2 Tbl chopped fresh basil
* 1 Tbl chopped fresh parsley
* 1/4 tsp dried oregano
* 1/8 tsp dried thyme
* 1 cup Ricotta cheese
* salt and pepper to taste
* freshly grated Parmesan cheese
Directions
1. Heat oil in medium skillet over low heat, stir in garlic, saute ! minute. Add tomatoes. Simmer, uncovered, until mixture boils and begins to thicken, about 10 minutes. Add basil, parsley, oregano, and thyme; whisk in Ricotta cheese until blended well. Heat, stirring, about ! minute. Add salt and pepper to taste,. Toss with hot pasta, serve with Parmesan cheese.
* 2 Tbl extra virgin olive oil
* 1 garlic clove, crushed
* 1 and 1/2 cups chopped fresh ripe tomatoes (about 1 lb)
* 2 Tbl chopped fresh basil
* 1 Tbl chopped fresh parsley
* 1/4 tsp dried oregano
* 1/8 tsp dried thyme
* 1 cup Ricotta cheese
* salt and pepper to taste
* freshly grated Parmesan cheese
Directions
1. Heat oil in medium skillet over low heat, stir in garlic, saute ! minute. Add tomatoes. Simmer, uncovered, until mixture boils and begins to thicken, about 10 minutes. Add basil, parsley, oregano, and thyme; whisk in Ricotta cheese until blended well. Heat, stirring, about ! minute. Add salt and pepper to taste,. Toss with hot pasta, serve with Parmesan cheese.
Sunday, September 2, 2007
'Al Dente' Pasta
From the number of questions I get regarding the phrase 'al dente' concerning the cooking of pasta, it appears there may be quite a bit of confusion as to what the phrase actually means.
While 'al dente' literally translates to 'to the tooth', it does not mean that the pasta should stick to the teeth!
Pasta that is cooked 'al dente' will be tender, but still firm to the bite.
Here is the proper way to cook pasta al dente, according to the National Pasta Association:
1. Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)
While 'al dente' literally translates to 'to the tooth', it does not mean that the pasta should stick to the teeth!
Pasta that is cooked 'al dente' will be tender, but still firm to the bite.
Here is the proper way to cook pasta al dente, according to the National Pasta Association:
1. Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)
2. Add the pasta with a stir and return the water to a boil.
3. Stir the pasta occasionally during cooking.
4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.
5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be "al dente," or firm to the bite, yet cooked through.
6. Drain pasta immediately and follow the rest of the recipe.
Here is the proper way to cook pasta al dente, according Nonna (and of course, my preferred way!)
1) Boil at least 4 quarts pasta (more is even better, it helps to prevent sticking) per each pound of pasta.
2) When water is at a full boil, add pasta (stir continuously while adding).
3) Cook pasta for the amount of time recommended on package, plus 1-2 minutes. (this extra time allows for the water to return to a full boil)
4) If pasta is to be used in a baked dish, reduce recommended cooking time by 4-5 minutes.
5) Stir pasta while cooking to prevent sticking.
6) You may taste pasta to determine if it is 'firm to the bite' (firm, but cooked through), but to follow Nonna's procedure exactly (don't laugh, I'm really serious here) remove pasta from pot and toss at the refrigerator. No, it's not a joke - it may sound crazy, but perfectly cooked pasta will stick to the fridge door, and Nonna swore by this method!
7) When the pasta is at that perfect stage, rinse with cold water (unless pasta is to be served immediately, and I mean immediately, in which case rinse with warm water), so that the cooking process stops.
Now, I'll explain what 'al dente' is not:
-Pasta that's so undercooked it sticks in the teeth when chewed.
-Pasta that's so overcooked that the starch is a gooey mess that's visible on the outside of the pasta, and has to be rinsed off.
Well, that's today's lesson in Italian cooking terminology, I hope it makes things a little clearer for someone.
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