Pasta Siena Recipes
OLIVE GARDEN PASTA SIENA
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Spaghetti
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a small sauce pot. Add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil.
- Add remaining ingredients except basil. Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well. Remove Siena sauce from heat. Serve over your favorite pasta. Garnish with chopped basil, if desired.
Nutrition Facts : Calories 679.6, Fat 11.1, SaturatedFat 1.6, Sodium 767.8, Carbohydrate 117.8, Fiber 10.6, Sugar 20.3, Protein 20.1
PASTA SIENA
I came up with this recipe trying to recreate a dish I got at Strings Italian Cafe. I think I came pretty close. I used pre-made sauces but you can make your own.
Provided by GeminiCook
Categories Chicken
Time 25m
Yield 1 Cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta per package instructions Prepare packaged sauces per package instructions together in one pan. Add shrimp and cook until just pink, 4-5 minutes. Add remaining ingredients and stir together with pasta.
- Cooks note: Add curry slowly if you aren't used to it. The menu description says it has a touch of curry. It can quickly overpower the other flavors. I used a few shakes.
Nutrition Facts : Calories 233.8, Fat 3.1, SaturatedFat 0.7, Cholesterol 83.2, Sodium 340.3, Carbohydrate 32.8, Fiber 1.5, Sugar 1.1, Protein 17.2
TRADITIONAL SIENA FRUITCAKE (PANFORTE)
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 1 panforte
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Toast hazelnuts on a baking sheet in the oven until the skins pop and blister, 10 to 15 minutes. Rub the skins from the hazelnuts in a kitchen towel. Toast the almonds on a baking sheet until very pale golden, about 10 to 15 minutes. Chop the almonds and hazelnuts very coarsely.
- Reduce oven temperature to 300 degrees.
- Mix the nuts, orange peel, citron, lemon zest, flour, cinnamon, coriander, cloves, nutmeg and pepper together thoroughly in a large mixing bowl.
- Butter a nine-inch springform pan, line the bottom and sides with parchment paper and then butter the paper.
- Heat the granulated sugar, honey and butter in a heavy saucepan over low heat, stirring constantly until the syrup registers 242 to 248 degrees on a candy thermometer (a little of the mixture will form a ball when dropped into cold water). Immediately pour the syrup into the mixture and stir quickly until thoroughly blended. Pour immediately into the prepared pan and smooth the top with a spatula. The batter will become stiff and sticky very quickly so you must work fast.
- Bake about 40 minutes. The panforte won't color or seem very firm even when ready but it will harden as it cools. Cool on a rack until the cake is firm to the touch.
- Remove the sides of the pan and invert the cake onto a sheet of waxed paper. Peel off the parchment paper. Dust heavily with confectioners' sugar.
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