Pastaasciutta Recipes

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PASTA ASCIUTTA



Pasta Asciutta image

I adopted this recipe because it didn't have a chef "Mama" here on zaar. I haven't tried it yet, but when I do I will let you know, and I will submit any changes I make. Go ahead and try it if you like! Looks good!

Provided by Juju Bee

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb tagliatelle pasta noodles or 1 lb trenette pasta noodles
3/4 cup virgin olive oil
12 cloves fresh garlic
1 medium white onion
6 medium idaho potatoes
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2-1 cup butter or 1/2-1 cup margarine
1 lb fresh string bean
1 cup grated parmesan cheese (good quality)

Steps:

  • Peel potatoes and cube (cut to 3/4-1 inch pieces).
  • Boil potatoes in salted water till tender.
  • Do not over-cook.
  • Meanwhile, steam string beans till tender but still crisp and set aside with potatoes.
  • In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion.
  • Saute till golden crisp.
  • Meanwhile, cook pasta noodles in salted water.
  • Cook aldente (cooked just right).
  • Drain, add potatoes, string beans and toss gently.
  • Add butter to heated garlic and onion sauce to melt.
  • Pour sauce over pasta mixture, add pepper, parmesan cheese and work through very gently.
  • Serve this pasta dish with extra parmesan cheese and french bread.

Nutrition Facts : Calories 651.3, Fat 37, SaturatedFat 12.5, Cholesterol 83, Sodium 612.6, Carbohydrate 66.3, Fiber 5.4, Sugar 3.8, Protein 16.1

PASTA PANCETTA



Pasta Pancetta image

A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.

Provided by kempcooking

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 6

Number Of Ingredients 10

5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
½ cup chicken broth
¼ cup olive oil
1 (12 ounce) package linguine pasta
½ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
  • Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g

PASTICIOTTI



Pasticiotti image

This is an Italian pastry filled with a creamy pudding. I got the recipe from an Italian family I use to work for many years ago. Try different fillings if you desire, chocolate cream or ricotta.

Provided by WestCoastMom

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 20

Number Of Ingredients 15

4 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 cup white sugar
1 cup margarine
2 eggs
½ cup milk
2 teaspoons vanilla extract
6 tablespoons cornstarch
¾ cup white sugar
4 egg yolks, divided
1 quart milk, room temperature
1 tablespoon butter or margarine
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar for dusting

Steps:

  • In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
  • Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
  • In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
  • Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
  • Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 42.5 g, Cholesterol 65.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 184.8 mg, Sugar 21.1 g

PASTA CHUTA



Pasta Chuta image

Make and share this Pasta Chuta recipe from Food.com.

Provided by CJAY8248

Categories     < 4 Hours

Time 3h10m

Yield 1 recipe, 4-6 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
4 large carrots, peeled
1/2 cup minced fresh parsley
2 medium onions, peeled
3 garlic cloves, peeled
2 tablespoons olive oil
7 cups tomato sauce (or 2 -28oz. cans tomato sauce)
2 cups about 2oz . dried black mushrooms
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
3 bay leaves
1/2 teaspoon ground cloves
cooked pasta

Steps:

  • Saute the ground beef in a skillet until browned. Set aside. Grind the carrots, parsley, onions, and garlic together or chop very finely. Heat the oil in a large saucepan or Dutch oven. Add the vegetables and cook, stirring, until they begin to brown. Transfer the meat to the vegetable mixture, scraping off any brown bits from the skillet. Stir in the tomato sauce, about 2 cups dried mushrooms and spices. Bring to a boil, reduce heat and simmer for 2-3 hours or until thickened. Taste and correct the seasonings. Serve over steaming pasta, passing grated cheese to be sprinkled over each serving, if desired.

Nutrition Facts : Calories 458.3, Fat 19.5, SaturatedFat 5.8, Cholesterol 73.7, Sodium 2378.6, Carbohydrate 46, Fiber 9.9, Sugar 23.9, Protein 29.9

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