Pasta Bianco Recipes

BOLOGNESE BIANCO

Steps:

• Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
• Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
• Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

PIZZA BIANCO

Steps:

• In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Press dough into a 13x9-in. baking dish coated with cooking spray; build up edges slightly. , In a large skillet, saute mushrooms and onion in oil for 3-5 minutes or until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in basil. , In a small bowl, combine the filling ingredients; spread over crust. Sprinkle with vegetable topping. , Bake at 400° for 35-45 minutes or until crust is golden brown.

NEGRONI BIANCO

Steps:

• Fill a mixing glass with ice, and add the gin, red bitter, vermouth and salt. Stir for 30 seconds, then strain into an ice-filled lowball glass. Garnish with the orange peel.

PASTA BIANCO

Steps:

• 1. Start boiling water for pasta 2. Heat up oil in a pan 3. Chop up garlic and onion and throw them into the pan 4. Once the onion turns a little brown, add the seafood 5. Add white wine in 4 6. Throw in some chopped up soup stock and stir 7. Put lid on pan and wait for the seafood to be cooked (clams should open up and shrimps should turn pink) 8. Boil pasta in 1 9. Once the pasta is cooked, mix it with the sauce 10. Salt and pepper (optional)

BROCCOLI AND PASTA BIANCO

Steps:

• Cook penne pasta according to directions on package.
• Add broccoli to cooking pasta for the last 5 minutes or so of cooking time; drain.
• Mix soup, milk and pepper in 2 quart shallow baking dish.
• Add pasta/broccoli mix, 3/4 cup mozzarella cheese and 2 TBSP Parmesan cheese; mix gently.
• Top with remaining cheeses.
• Preheat oven to 350°F.
• Bake, uncovered, for 25 minutes, or until cheese is melted.

RIGATONI IN BIANCO

Steps:

• Heat onions, garlic, fennel, half the parsley, salt, and olive oil in a large saute pan over medium-low heat.
• Cook, stirring often, about 20 minutes, or until the vegetables are very tender and beginning to brown.
• Increase heat until the vegetables are sizzling and add in the mushrooms; cook for 3 minutes over medium-high heat.
• Add in the beef and cook, stirring often, until the beef loses any pink color and is completely cooked.
• Add in the stock; cover and bring to a boil; decrease heat and simmer for 10 minutes.
• Taste and add more salt if necessary; set aside over low heat while you cook the pasta.
• Bring a big pot of water to a boil; generously salt water and drop in the rigatoni.
• Cook, stirring often, until al dente.
• Drain pasta and transfer to the saute pan with the sauce.
• If the sauce seems too soupy, reduce it by increasing the heat and cooking briskly for 1-2 minutes; the pasta should be generously bathed in sauce.
• Finely chop the mint and add to the pasta with the remaining parsley.
• Toss and serve right away; pass a bowl of ricotta at the table to dollop on each portion.