Pasta Saltata Ethiopian Style Recipes

PASTA SALTATA ETHIOPIAN STYLE

Pasta Saltata Ethiopian Style image

Italian influences from when Ethiopia was part of Africa Orientale Italiana (Italian East Africa). The traditional Genovese version of the dish also has potatoes in it.

Provided by Member 610488

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb yukon gold potato, peeled (about 2)
1/4 cup extra virgin olive oil, divided
1/2 cup blanched whole almond
1/4 cup shallot, thinly sliced
2 garlic cloves, minced
1/4 cup fresh lemon juice
2 tablespoons fresh parmesan cheese, grated
2 tablespoons harissa
1 teaspoon salt
6 cups hot cooked whole wheat penne (about 12 ounces uncooked tube-shaped pasta)
1/4 cup arugula, chopped
1/4 cup basil, chopped

Steps:

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 1/2 cups liquid. Cool potatoes slightly, and cut into 1/2-inch pieces.
Heat 1 tablespoon oil in a small skillet over low heat. Add almonds, shallots, and garlic to pan; cook 8 minutes or until the almonds are golden, stirring often. Remove from heat; cool.
Place almond mixture in a food processor; add remaining 3 tablespoons oil, juice, cheese, harissa, and salt; process 1 minute or until well blended and almost smooth. With the processor on, slowly pour 1 1/2 cups reserved cooking liquid through food chute; process 1 minute or until smooth.
Combine pasta, potatoes, and almond mixture in a large bowl, tossing gently. Fold in arugula; sprinkle with basil.

Nutrition Facts : Calories 609.3, Fat 24.7, SaturatedFat 3.3, Cholesterol 2.7, Sodium 641.6, Carbohydrate 85.9, Fiber 10.2, Sugar 4, Protein 18.8

PASTA SALTATA ALLA MEDICI (TOSSED PASTA MEDICI STYLE)

Pasta Saltata Alla Medici (Tossed Pasta Medici Style) image

The Medici, lords of Tuscany, were not only lovers of art and literature but also of good food. At their court, artists, poets and intellectuals gathered in front of tables richly prepared. Sumptuous banquets, famous for their choreographic splendor, where meals were served and refined foods of all kinds: sauces, soups, game, omelettes, meatballs, and chicken, but also beans, tomatoes, chocolate coming from the New World having just been discovered. This recipe reflects the Tuscany style served at court during the Renaissance.

Provided by Member 610488

Categories Turkey Breasts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pasta, cooked
1 lb ground turkey breast
1/3 cup white truffle cream
1 cup mushroom, sliced thin
1 garlic clove, minced
1/4 cup dried parsley or 1 bunch fresh parsley, rough chopped
1/2 cup whipping cream
1 ounce butter
salt and pepper, to taste
1/4 cup white wine

Steps:

In a frying pan, melt the butter on medium-high heat and saute garlic, parsley, mushrooms, and turkey breast. Cook until turkey breast is fully cooked (8 minutes).
Season with salt and pepper, and pour in the white wine. Simmer for 2 minutes. Pour into large bowl.
Combine whipping cream and white truffle cream and fold into mixture in bowl. Add the hot pasta and toss gently. Serve. Garnish with grated Parmesan cheese.

Nutrition Facts : Calories 723.1, Fat 19.3, SaturatedFat 11.1, Cholesterol 126.4, Sodium 121.1, Carbohydrate 87.8, Fiber 4.2, Sugar 2.6, Protein 44.4

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