Conchiglie Tutto Giardino Shells With The Whole Garden Recipes

CONCHIGLIE TUTTO GIARDINO "SHELLS WITH THE WHOLE GARDEN

Steps:

• Melt 6 tbs butter in large saucepan and add the carrots, both onions, radishes, parsley, basil, and garlic. Saute the vegetables, stirring often, until they begin to color--about 20 minutes. Cover the saucepan and simmer the vegetables for another 15 minutes.
• Add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. Simmer the sauce, uncovered, for about 45 minutes to 1 hour.
• In a small pot, melt 1 tbs butter and stir in the flour. Cook the roux for a few minutes over very low heat, stirring constantly. Heat the cream and stir it into the roux with a whisk. Add the tomato paste and whisk the mixture until it is perfectly smooth. Stir it into the vegetables and wine, along with the grated parmesan cheese.
• Continue simmer the sauce over low heat, stirring often, until it is as thick as you want it to be.
• Cook the shell pasta (conchiglie) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. Ladle as much of the sauce over them as you like, toss them, and serve immediately, with more grated parmesan cheese.

PASTA TUTTO GIARDINO

Steps:

• Sauté onion, garlic& carrots in oil till onion is translucent.
• Add peppers, mushrooms, zucchini, all herbs, and salt& pepper to taste and cook for 2 minutes.
• Stir in wine, cover, and cook about 10 minutes until veggies are tender.
• Melt butter in a small saucepan and whisk in flour.
• Cook for 1-2 minutes then add milk gradually.
• Stir constantly.
• Cook till thickened; set aside.
• Add tomatoes to veggies and cook 2 minutes.
• Add the butter/flour mix.
• Serve over pasta.

CONCHIGLIE TUTTO GIARDINO

Steps:

• Sautee carrots, onions, parsley, basil, garlic for about 15 min. Cover and simmer for 15 more min. Add tomatoes, zucchini, bell pepper, wine, salt, pepper, sugar. Simmer 45 min. In separate pan, melt 1 Tablespoon butter, add flour. Cook roux over very low heat, whisk in heated cream. Add tomato paste, whisk until mixture is very smooth. Stir into vegetables along with Parmesan. Toss mixture with cooked pasta.