TAGLIARINI
In my home town during the 1950's and 60's it seemed like every mom made this dish, it had many names and many different ways of making it. It was called Tagliarini, Talarini, Slumgoli and goulosh. This recipe is close to a neighbor's version that I loved as a kid. She called hers Tagliarini.
Provided by Linda Smith
Categories Other Main Dishes
Time 50m
Number Of Ingredients 17
Steps:
- 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.
TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM
Steps:
- Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
- Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.
CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large skillet over high heat. Season the chicken
- cutlets with salt and pepper. Cook the chicken until golden and cooked
- through, about 2 to 3 minutes per side. Transfer the chicken to serving
- plate and tent with foil to keep warm. Turn the heat to medium, add the
- shallot and the garlic and cook until tender, about 2 minutes.
- Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
- Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
- Sprinkle with parsley and serve immediately.
TAGLIARINI CASSEROLE
This is my variation of a family classic from the 1950's. Perfect for OAMC as it makes a big batch & freezes well. For OAMC I divide it into 3 8" foil pans, cover tightly with foil, & tape a small baggie with 1 C. shredded cheese to the top & label.
Provided by Chef Cindee
Categories Meat
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
- Drain off fat.
- Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
- Simmer meat mixture on low heat for about 15 minutes.
- Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
- Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
- Cover with foil & bake for 45 minutes at 350 degrees.
- Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.
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