Asparagus And Mustaches Mostaciolli Sparagio Recipes

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

ASPARAGUS WITH MUSTARD HOLLANDAISE

Steps:

• Cook 2 bunches jumbo asparagus (trimmed and peeled) in salted boiling water until crisp-tender, about 3 minutes; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs start to scramble). Gradually whisk in 1 1/2 sticks cut-up butter until thickened, 3 to 5 minutes. Whisk in 4 teaspoons whole-grain mustard; season with salt and cayenne. Thin with lemon juice as needed. Serve over the asparagus.

MOSTACCIOLI

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a small bowl, whisk together the eggs, heavy cream, olive oil and orange zest.
• Put the flour, sugar, walnuts, cocoa powder, baking powder, cinnamon, cloves, nutmeg and salt in the bowl of a food processor, and pulse until the walnuts are in medium-sized pieces. Add the egg mixture and chocolate chips, and continue to pulse until a thick dough forms.
• Roll pieces of the cookie dough into golf ball-sized pieces, and arrange on the prepared baking sheets at least 3 inches apart. Bake, rotating halfway through, 15 to 17 minutes.
• Transfer the cookies to a wire rack to cool completely, 20 minutes. Store in an airtight tin for up to 1 week, or freeze for 2 months. Dough can also be prepared and frozen up to 3 months ahead of time.

MOSTACCIOLI (BAKED PASTA WITH CREAMY SAUCE & ITALIAN SAUSAG

Steps:

• Cook both boxes of noodles until they are semi done.
• Drain and set aside, but do not rinse.
• Melt 1 Tbsp butter in a saucepot.
• Add minced garlic (more or less if desired).
• Slowly add heavy whipping cream to melted butter and garlic mixture.
• Bring sauce to a slow simmer, then add 2 cups shredded Parmesan cheese.
• Stir until melted.
• Let sauce simmer on low.
• Break into pieces and brown Italian sausage.
• Add 2 thinly sliced peppers to meat mixture.
• When both are fully cooked, dump them into the sauce.
• Saute sliced mushrooms in 1 Tbsp butter seasoned with salt and pepper.
• When cooked, add to sauce.
• Place tomatoes in a food processor and process until blended with chunks.
• Add fresh basil to taste (don't be stingy - a lot is better).
• Add diced garlic to taste.
• Add olive oil.
• Don't be afraid to start small and add more basil, garlic and oil as you go.
• This tomato mixture can be made a day early; let set in refrigerator overnight.
• Add this dish to the sauce.
• Bring the huge pot to a boil, let it simmer just a minute or two.
• Take the penne noodles and divide them into the two 9x13-inch pans, spreading them out evenly.
• Divide sauce into each pan filled with the noodles and mix it with the noodles.
• Sprinkle Parmesan cheese over the top of both pans.
• Bake, uncovered, at 350 degrees for 20 to 25 minutes.

MOSTACCIOLI

Steps:

• Cook pasta according to package directions, drain.
• Crumble sausage into Dutch oven.
• Cook over medium heat until no longer pink; drain.
• Stir in the spaghetti sauce and pasta.
• In a bowl, combine the egg, riccota cheese and mozzarella cheese.
• Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture.
• Cover and bake at 375 degrees for 40 minutes.
• Uncover; top with Romano cheese.
• Bake 5 minutes longer or until heated through.

MOSTACCIOLI SUMMERTIME SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While pasta is cooking, mix oil, vinegar, sugar, pimento peppers, parsley, pepper, salt, and garlic salt together in a bowl. Stir in green onions and cucumber.
• Drain pasta. Pour dressing mixture over pasta and mix well. Refrigerate for at least 4 hours, or overnight, before serving.

EASY BAKED MOSTACCIOLI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook mostaccioli in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
• Meanwhile, heat a nonstick pan over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 10 minutes. Remove from the heat. Drain and discard grease. Add spaghetti sauce to the pan and mix with the beef.
• Transfer beef mixture to the prepared baking dish. Spread evenly over the bottom and layer cooked pasta over top. Sprinkle with mozzarella and Parmesan cheeses. Cover with foil.
• Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until cheese is melted and lightly browned, about 10 more minutes.

ASPARAGUS WITH MORELS AND TARRAGON

Steps:

• Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
• Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
• Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

ASPARAGUS WITH ANCHOVIES AND CAPERS

Steps:

• Place the garlic, anchovy fillets and capers in a mortar and pestle, and mash to a paste.
• Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion and a pinch of salt. Cook, stirring often, until tender (do not brown), three to five minutes. Stir in the garlic and anchovy paste, and cook, stirring, for another minute. Remove from the heat, and stir in the lemon juice, mint, salt and pepper. Set aside for 15 to 30 minutes or longer. The flavors will mellow.
• Steam the asparagus for three to five minutes until just tender. Remove to a platter or a wide bowl, and add the remaining olive oil and the onion mixture. Toss gently and serve.

POLENTA WITH ASPARAGUS, PEAS AND MINT

Steps:

• If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
• Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
• When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
• As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
• Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
• Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
• To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.

ASPARAGUS WITH MAPLE-MUSTARD SAUCE

Steps:

• Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
• In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.