Pasta Pavarotti Recipes

PASTA SUBITO BY LUCIANO PAVAROTTI

Steps:

• First, sing the tenor part of an opera (preferably Verde). Then go to a friends house and find a large mixing bowl. Lovenly place all the ingredients (per favore, not the spaghetti) into the bowl and mix with an available device - not your hands please.
• Meanwhile, cook the spaghetti in plenty of rapidly boiling water, but not until it's mush, rather al dentissimo, on the hard side. Drain please.
• Now caro, take the largest available bowl and mix the steaming hot spaghetti and the sauce with speed and precision. Put it on the table, pour a big glass of Brunello di Montalcino (at least 20 years old) and, for the moment, disregard the world around you.

PASTA PAVAROTTI

Steps:

• Brown chicken, set aside.
• Sauté zucchini & mushrooms until tender crisp.
• Combine all ingredients, except pasta. Heat through & toss with penne.

POTATO PANZAROTTI

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain, peel, and mash them in a bowl.
• Combine mashed potatoes, 1 1/4 cups breadcrumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
• Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
• Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.

PASTICIOTTI OR PASTA CIOTTI

Steps:

• Dough:
• Sift together the flour, sugar, baking powder, and salt into a large bowl.
• Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
• Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
• Wrap the dough in plastic wrap and set aside.
• Filling:
• In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
• Gradually whisk in the milk.
• Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
• Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
• To Assemble and Bake:
• Divide the dough in half.
• On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick.
• Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
• Reroll the scraps and cut out additional circles. You should have 12 tart shells.
• Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell.
• Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
• With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes.
• Preheat oven to 425 degrees . Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
• Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator.
• .

TRADITIONAL SPAGHETTI ALL'AMATRICIANA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
• Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.