Chifeletti Recipes

CHIFELETTI

Chifeletti image

These little fried potato crescents are very popular around the tip of the Adriatic. Basically, they consist of potato gnocchi dough which is fried and served as a side. I eat 'em with ketchup.

Provided by MariaLuisa

Categories Potato

Time 38m

Yield 24-30 chifeletti

Number Of Ingredients 7

Ingredients

1/2 lb potato, unpeeled (about 1 large)
1 egg
1/4 teaspoon salt
1 tablespoon butter, melted
1 tablespoon onion, grated (optional)
1/2 cup flour
2 cups vegetable oil

Steps:

Boil the potato in salted water about 25 minutes until tender. Drain and cool.
Peel the potato and rice it into a bowl (or mash it very well). Cool completely.
Beat the egg with the salt and optional onion and add it to the potato with the melted butter. Mix.
Add the flour. Mix well.
Lay a sheet of wax paper on your work surface. Working with a heaping tablespoon of the dough at a time, roll it between your hands until it is 3-4 inches long and a half inch thick. Bend it into a hairpin shape and place it on the wax paper. Continue in this manner with the remaining dough.
In a medium skillet heat the oil (should be about 1/2 inch) until it is hot but not smoking. Put a test chifeletto in the pan. It should fry up to a golden brown in about two minutes, turning once. Fry the remaining chifeletti in batches, remove with a slotted spoon or spatula, and drain on paper towels as they are done.
Serve hot.

Nutrition Facts : Calories 184.7, Fat 18.9, SaturatedFat 2.7, Cholesterol 10.1, Sodium 31.2, Carbohydrate 3.7, Fiber 0.3, Sugar 0.1, Protein 0.7

CHIFFERI PILAF

Chifferi Pilaf image

Provided by William Grimes

Categories dinner, weekday, casseroles, pastas, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound zucchini
2 green tomatoes or 2 to 3 tomatillos, husked
4 tablespoons butter
2 garlic cloves, peeled and crushed
1 pound chifferi or other small ridged pasta, such as pennette
3 cups chicken broth
1 cup milk
Salt and freshly ground black pepper
7 to 10 tablespoons freshly grated Parmigiano-Reggiano
8 to 10 fresh basil leaves

Steps:

Preheat oven to 325 degrees. Using a mandoline, cut zucchini into julienne. Using a sharp knife, julienne tomatoes or tomatillos. Set aside.
In a large casserole over medium-low heat, melt 2 tablespoons butter, and add garlic. Saute until softened and beginning to brown, about 3 minutes. Add zucchini and tomatoes or tomatillos, and gently toss until warmed through.
Add pasta, chicken broth, milk, and salt and pepper to taste. Stir well, cover and bake 4 minutes. Remove from oven and stir well. Cover pan, return to oven and continue to bake until pasta is al dente, about 5 to 7 minutes.
Remove pan from oven and discard the garlic cloves. Add remaining 2 tablespoons butter, cheese and basil. Pour into a warm bowl, and serve immediately.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 6 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 901 milligrams, Sugar 10 grams, TransFat 0 grams

CHICKENETTI

Chickenetti image

I've never made this, or had it for that matter. It sounds interesting to hubby and he's dying for me to make it so I thought I would share it with you.

Provided by Chads Cook

Categories Chicken

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chicken broth
16 ounces spaghetti, cooked
4 -6 cups cooked chicken or 4 -6 cups cooked turkey, cubed
10 3/4 ounces cream of mushroom soup or 10 3/4 ounces cream of celery soup
1 cup water
1/4 cup green pepper, chopped
1/2 cup celery, diced
1/2 teaspoon pepper
1 medium onion, grated
1/2 lb American cheese, cubed

Steps:

Put chicken broth into a very large crockpot. Add spaghetti and meat.
In large bowl, combine soup and water until smooth.
Stir in remaining ingredients, then pour into crockpot.
Cover. Cook on low, 2-3 hours.

Nutrition Facts : Calories 374, Fat 11.9, SaturatedFat 5.1, Cholesterol 56.5, Sodium 558.3, Carbohydrate 39.5, Fiber 1.8, Sugar 2.4, Protein 25.6

ONE-POT CHILIGHETTI

One-Pot Chilighetti image

Grab your stockpot for my meal-in-one chili and spaghetti. I've got a large family, and this hearty pasta takes care of everybody. -Jennifer Trenhaile, Emerson, Nebraska

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds ground beef
1 large onion, chopped
1 can (46 ounces) tomato juice
1 cup water
2 tablespoons Worcestershire sauce
4 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 package (16 ounces) spaghetti, broken into 2-inch pieces
2 cans (16 ounces each) kidney beans, rinsed and drained
Sour cream and shredded cheddar cheese

Steps:

In a 6-qt. stockpot, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking beef into crumbles; drain., Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, until pasta is tender, 9-11 minutes. Stir in beans; heat through. Top servings with sour cream and cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 508 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 903mg sodium, Carbohydrate 70g carbohydrate (9g sugars, Fiber 9g fiber), Protein 32g protein.

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