Fettuccini With Salsa Cruda And Feta Recipes

FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE

Steps:

• Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

FETTUCCINI WITH SALSA CRUDA AND FETA

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
• Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.

PASTA AND TOMATO "CRUDA" WITH BASIL

Steps:

• Choose very ripe tomatoes. Peel the tomatoes by submerging in boiling water for 30 seconds after scoring the end with a knife and removing the core. Refresh the tomatoes in ice water, remove the skin, cut the tomatoes in half and squeeze out the seeds. Cut them into 1/2 inch dice and set aside.
• Prepare the remaining ingredients and set aside to have ready for the final assembly of the dish.
• Bring the water to a boil in a large pot. Add the salt and reboil before adding the pasta. Cook according to the package directions, about 10 minutes or until al dente. Immediately drain the pasta and place into a large serving bowl.
• Add the oil to the cooked pasta and toss well. Now add the ingredients in quick succession: tomatoes, red pepper, basil, salt and pepper. Toss everything together and incorporate well.
• Top with optional ricotta salata cheese.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

SWEET FRESH FETTUCCINI

Steps:

• Bring a large pot of salted water to a boil over high heat.
• In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.
• Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 2 to 3 minutes. Drain the pasta. Add the pasta and the lemon juice to the skillet with the cream sauce. Toss to combine.
• Place the pasta in serving dishes. Using a vegetable peeler, shave chocolate directly on top pasta. Sprinkle with hazelnuts. Serve immediately.
• Fresh Pasta:
• Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.
• Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.
• Roll out the dough to your desired shape.
• Yield: 4 to 6 servings (about 22 ounces)

ROTINI WITH SALSA DI LIMONE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the pasta water.
• Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

BAKED FETTUCCINE LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 30 to 35 minutes, or until heated through.

FABULOUS FETTUCCINE

Steps:

• In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. Add oil and onions to drippings; saute until tender, about 5 minutes. Add tomatoes and garlic; simmer, uncovered, for 5 minutes. Stir in tarragon, salt, pepper and cayenne; cover and simmer for 20 minutes, stirring occasionally. Meanwhile, cook fettuccine according to package directions. Add parsley to the tomato mixture; simmer 5 minutes longer. Stir in bacon. Drain fettuccine; top with tomato mixture. Sprinkle with Parmesan cheese.

FETTUCCINE ITALIANA

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese.

FETTUCCINE AND FETA SALAD

Steps:

• Cook fettuccine to al dente stage, drain well.
• Combine with cheese, vegetables and walnuts Shake olive oil, vinegar, oregano, mint, salt and pepper in a small jar until well combined.
• Pour a quarter cup of the dressing at a time over the salad, mixing well after each addition.
• You may not need the entire amount.
• Adjust seasoning.
• Serve at room temperature.

GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL

Steps:

• Mix first 6 ingredients in large bowl. Set tomato mixture aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

FETA SALSA

Steps:

• Mix all ingredients until well blended. Serve with pita chips.

SALSA CRUDA

Steps:

• Stir together all ingredients 5 or 10 minutes before serving. (If made too far in advance, the salsa will not stay crisp.)

FETTUCCINE WITH ZUCCHINI

Steps:

• Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
• Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS

Steps:

• In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
• Preparation time: 10 minutes; cooking time: 15 minutes