Spaghetti Al Vino Bianco Recipes

PASTA AL FORNO BIANCO

Pasta Al Forno Bianco image

Thia is a great dish. Comfort food all the way. Try using your favorite veggies. The origional recipe called for broccoli so that is what I've posted but I have used escarole, broccoli rabe, spinach and radicchio with good results in the past.

Provided by Ilysse

Categories European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 cups bechamel sauce
1 lb penne pasta
1 head broccoli floret, cut into bite size pieces
1 cup ham or 1 cup bacon
1 cup gruviera cheese or 1 cup gruyere cheese, grated
1 cup swiss cheese, grated
3 ounces parmesan cheese, grated
1/2 cup Italian seasoned breadcrumbs
2 tablespoons olive oil

Steps:

Blanch the broccoli until crisp-tender, drain well.
If using pancetta or bacon fry in a pan until cooked through. Prosciutto is ready to use as is, cook the ham if it is raw.
Heat bechamel over low heat. Add the swiss and gruyere. Stir until melted. Fold in meat and broccoli.
Cook pasta according to package directions but under cook by 3 minutes, drain.
Place pasta in a buttered baking dish. Pour over béchamel cheese sauce and mix well.
Mix together the parmesan, bread crumbs and oil and sprinkle over the top of the casserole.
Bake at 400 until bubbly. You may wish to stick it under the broiler to brown a little.
Let sit a few minutes before serving.

Nutrition Facts : Calories 854.6, Fat 34.2, SaturatedFat 16.2, Cholesterol 80, Sodium 755.2, Carbohydrate 103.1, Fiber 13.3, Sugar 1.5, Protein 35.9

SPAGHETTI AL VINO ROSSO

Spaghetti Al Vino Rosso image

I love this recipe because it is simple and easy to prepare and always strikes a 5 stars. I got this recipe from my friend and great host Annalisa. Tip: always keep a cup of cooking water aside, you can add it when heating the pasta to prevent it from drying out. Tip: wines suitable for this recipe: Merlot, Barbera, Brunello, Chianti or Barbaresco. Tip: Take a portion of linguine with a large fork and roll them up against a ladle to make a nest. Place the pecorino shavings on top. Wines suggested by Giovanni Miriano, lawyer by chance... wine taster by vocation! - Alto Adige, St. Magdalener Huck Am Bach - Cantina produttori di Bolzano: any year is fine, this is a light red made with schiava and lagrein grapes. It is a perfumed and fruity easy-drinking wine (€12,00). - Foradori 2009 Teroldego. A red wine with a hint of ripe fruits of the forest: blackberry, blueberry and blackcurrant. 2009 is the best year ever (€ 14/17).

Provided by italianhomemaid

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

30 g butter
1 leek
400 ml red wine
400 g spaghetti, alla chitarra
50 g grated pecorino romano cheese, shavings
pecorino cheese, shavings
salt & pepper
ground nutmeg
1 teaspoon sugar

Steps:

Wash the leek and slice it thinly and place it in a pan with the butter.
Sauté with the lid on (add a little water if necessary) until soft.
Add wine, nutmeg, sugar and salt.
Let it boil gently, until it thickens.
Homogenize the sauce with an immersion blender.
Cook the pasta al dente.
Drain the pasta and put it in the pan with the 'drunken sauce'.
Sprinkle with grated pecorino and heat.

Nutrition Facts : Calories 625.8, Fat 11.2, SaturatedFat 6.3, Cholesterol 29.1, Sodium 218.7, Carbohydrate 92.3, Fiber 4, Sugar 5.7, Protein 19.3

SPAGHETTI AL VINO BIANCO

SPAGHETTI AL VINO BIANCO image

Categories Pasta

Number Of Ingredients 12

Ingredients

1T extra-virgin olive oil
4 ounces pancetta, cut into 1/4 inch pieces
2 garlic cloves, minced
pinch red pepper flakes
1 bottle dry white wine
salt and pepper
sugar
1 pound spaghetti
5 ounces (5 cups) baby arugula
1/3 heavy cream
1 ounce Pecorino Romano, grated (1/2 cup) plus extra for serving
1/4 C pine nuts, toasted and chopped coarse

Steps:

1. Heat oil and pancetta in 12-inch skillet over medium-high heat; cook until pancetta is browned and crisp, 4 to 5 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate. Pour off and discard all but 2 tablespoons rendered fat from skillet. 2. Return skillet to medium-low heat and add garlic and pepper flakes. Cook, stirring frequently, until garlic begins to turn golden, 1 to 2 minutes. Carefully add 1 1/2 cups wine and increase heat to medium-high. Cook until wine is reduced to 1/2 cup, 8 to 10 minutes. Add 1/2t salt. Taste and season with up to 1T sugar if needed. 3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is flexible but not fully cooked, about 4 minutes. Remove 2 cups pasta water, then drain pasta. 4. Transfer pasta to skillet with reduced white wine. Place skillet over medium heat; add 1/2 cup unreduced wine and cook. tossing constantly until wine is fully absorbed. Continue to add remaining wine 1/2 cup at a time until pasta is al dente, about eight minutes. Augment with pasta water if necessary. 5. Remove skillet from heat. Place arugula on top of spaghetti; pour 1/4 cup reserved pasta water over arugula, cover, and let stand for one minute. Add cream and 1/4 cup Pecorino Romano; toss until sauce lightly coats pasta and arugula is evenly distributed. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with pancetta, remaining 1/4 cup cheese, and pine nuts. Serve immediately, passing extra cheese.

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Heat oil and pancetta in a 12″ skillet over medium-high heat; cook until pancetta is browned and crisp, approximately 3-5 minutes. Transfer to paper towels to drain. Pour off and discard all but 2 T. fat from skillet.
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