Adrianas Restaurant Recipes

ADRIANA'S PASTA PIE

Steps:

• Crust:
• Mix crust ingredients gently to combine. Do not over mix. Put mixture into a lightly greased 10-inch pie plate. Shape meat to form a 1-inch thick crust.
• Filling:
• Preheat the oven to 350 degrees F.
• Mix filling ingredients and scoop into meat crust.
• Bake for 1 1/2 hours. Let pie cool for 15 minutes before cutting into 8 pie slices. Top each slice with Adriana's Tomato Basil Sauce and sprinkle with a little Parmesan.
• In large pot, cook garlic and red pepper flakes in oil on low heat for 3 to 5 minutes only. Add tomatoes, paste, water, all seasonings, and fresh basil. Bring to a boil and then reduce to low heat. Add the chunk of Romano cheese. Cook for 2 1/2 to 3 hours stirring often.

ADRIANA'S MIZITHRA - GREEK "COTTAGE CHEESE"

Steps:

• Heat the milk in a large heavy pan until lukewarm and stir in the salt. Remove from the heat.
• Crush the rennet tablets in a small bowl, add cold water and stir until dissolved.
• Slowly pour the rennet liquid into milk, stirring the milk gently.
• Cover the pan with a lid and leave at the side of the stove, undisturbed, for half an hour.
• When set, break up curds by stirring with a whisk and let the curds settle.
• Line a big sieve or colander with a double layer of muslin or cheesecloth. Put it over a large basin to catch the drips.
• Ladle the curds into the prepared strainer using a skimming spoon.
• Let the curd drain for a while, then scrape down the cheese from the sides of the blow and tie the ends of the cloth together.
• Suspend from a hook over a basin and leave to drain at room temperature for about another 6 hours.
• Then suspend it from a shelf in the fridge, over a bowl to catch the drips, and leave it for another 12 hours to drain thoroughly.
• Turn out of the cloth and store in a sealed container in the fridge for up to 5 days.

ADRIANA'S PASTA PIE

Steps:

• Read directions all the way through first********* Meat Crust: Mix ground beef, parsley, bread crumbs, onion, eggs, 1/2 cup parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl very gently.
• Do not overmix.
• Put mixture into lightly greased 10-inch pie plate or 11" x 7" casserole dish.
• Shape crust so that it's about 1" thick.
• Tomato Basil Sauce:.
• In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only.
• Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves.
• Bring to boil.
• Reduce to low heat.
• Add chunk of Romano cheese and cook for 1 1/2 hours.
• Filling:.
• Preheat oven to 350 degrees Fahrenheit.
• Mix the filling (3 cups cooked pasta, 1/2 pound mozzarella, 1/2 pound provolone, 1/2 cup parmesan cheese and 2 cups tomato basil sauce) in a bowl.
• Scoop into meat crust.
• Bake for 1 1/2 hours.
• Let cool for at least 15 minutes.
• Top each slice with tomato basil sauce and sprinkle with Parmesan cheese.