DOMINIC'S FARFALLE ALLA KARMAN
This recipe combines pasta, prosciutto, tomatoes, wild mushrooms and peas in a creamy Parmesan wine sauce for an elegant, mouth-watering Italian dish. It originated with Chef Dominic Galati of Dominic's on the Hill, in St. Louis' "Little Italy". Don't let the list of ingredients hold you back - if you prep everything before you start, it's fast sailing. Italians might serve this as an appetizer, but I serve it as a one-dish meal.
Provided by ninja
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot of salted boiling water, cook pasta according to package directions; drain well, reserving about 1 cup of the pasta water.
- While pasta is cooking, heat olive oil over medium-high heat in a large skillet. Add onions and cook, stirring frequently, until onion is golden brown, about 3 minutes. Stir in garlic and continue to cook for 1 minute. Add prosciutto, tomato, mushrooms and peas, and cook another 3 minutes; season with salt and pepper.
- Add wine and cook until wine reduces slightly, about 2 minutes. Add cream and butter; cook for 2 minutes. Stir in Parmesan and parsley.
- Taste sauce and adjust seasonings if necessary. As needed, add reserved water from the pasta, a few tablespoons at a time, until sauce reaches desired consistency. Serve immediately, garnished with more freshly shredded Parmesan.
HOMEMADE FARFALLE PASTA
Flour and water are all you need to make traditional farfalle (or bow ties) at home. Make sure to use a durum wheat semolina, a very refined flour (usually imported directly from Italy) or your pasta won't stay firm and "al dente" during the cooking process.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 3
Steps:
- Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
- Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again.
- Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency.
- Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour.
- Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter.
- Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water.
- Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking.
Nutrition Facts : Sodium 40.5 mg
MEDITERRANEAN FARFALLE
This is wonderful as a meal or alongside sandwiches or grilled meats. Try it and add your favorite vegetable. Serve warm or cold.
Provided by Karyn Knight
Categories Side Dish
Yield 7
Number Of Ingredients 9
Steps:
- Cook pasta in salted, boiling water until al dente.
- While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
- Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.
Nutrition Facts : Calories 691.8 calories, Carbohydrate 39.7 g, Cholesterol 62.1 mg, Fat 48 g, Fiber 2.4 g, Protein 26.9 g, SaturatedFat 13.4 g, Sodium 893 mg, Sugar 2.6 g
FARFALLE WITH CABBAGE AND BLACK KALE
Cavolo nero, or black kale, is my favorite of all the kales. For this dish I cut the blanched kale and cabbage into thin ribbons and cook them in a little olive oil with garlic, shallot and chili flakes.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; you'll use it first to blanch the kale and cabbage and then to cook the pasta. Fill a large bowl with ice water. When the water comes to a boil, salt generously and add the kale. Blanch 3 minutes and, using a skimmer or a slotted spoon, transfer kale to the bowl of ice water, then drain and squeeze out excess water. Place on a cutting board and cut into thin ribbons. Add the wedge of cabbage to the pot and blanch for 3 minutes. Transfer to the ice water, then drain and squeeze out excess water. Cut away the core and cut crosswise into thin ribbons. Cover the pot and keep the water at a simmer for cooking the pasta.
- Heat the oil over medium heat in a large, wide skillet and add the shallot. Cook, stirring until tender, about 3 minutes, and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the kale and cabbage to the pan. Stir together for a couple of minutes, then add 1/2 cup of the blanching water to the pan. Cook uncovered, stirring often, for 5 minutes, then add another 1/2 cup of the blanching water to the pan and cook for another 5 minutes. Cover the pan and turn the heat to medium-low. Simmer for another 5 minutes. Taste and adjust seasonings.
- Meanwhile, bring the remaining water in the pasta pot back to a boil and add the farfalle. Cook al dente, about 10 minutes. If desired, add another 1/4 to 1/2 cup of the pasta water to the kale and cabbage, then drain the pasta and add to the pan. Toss together and transfer to a platter, a wide pasta bowl or plates. Top with the Parmesan, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 7 grams, Carbohydrate 74 grams, Fat 11 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 517 milligrams, Sugar 6 grams
FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM
Provided by Cara Brunetti Hillyard
Categories Milk/Cream Cheese Dairy Onion Pasta Pork Tomato Sauté Quick & Easy Dinner Sausage Boil Bon Appétit Virginia Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
FARFALLE ALLA KARMAN
Make and share this Farfalle Alla Karman recipe from Food.com.
Provided by Ck2plz
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- . In a large pan, heat olive oil and saute the ham, onion, and garlic, stirring for about 3 minutes until onion is soft.
- 2. Add tomato, muchrooms, and peas. Cook for about 5 minutes. Add wine, and simmer for 3 minutes. Add cream and butter, simmer for another 5 minutes. Then add salt and plenty of black pepper.
- 3. Cook the Farfalle in a large saucepan in rapidly boiling, salted water for about 10 minutes, or until "al dente". Drain the pasta thoroughly, add to the sauce and toss with cheese and parsley to mix. Taste for seasoning and serve immediately with some extra parmesan cheese on the side.
- **I use this recipe during Lent and substitute the ham for shrimp (about a half pound) - it is yummy!
Nutrition Facts : Calories 779.1, Fat 32.2, SaturatedFat 14.7, Cholesterol 158.9, Sodium 357.2, Carbohydrate 91, Fiber 5.6, Sugar 5.9, Protein 25.5
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