Spyros Pasta Recipes

ESPIROS

Espiros image

This is an old Portuguese recipe that my Vovo taught me how to make. It is great for the typical huge Portuguese family party or reunion, it is a very light meringue cookie, it is very simple, but I insist that you use an electric egg beater. This is very sweet, and has a hint of citrus flavor to it. If you don't use an electric egg beater, it will take you hours to prepare it!

Provided by MATEUSMACHADO

Categories World Cuisine Recipes European Portuguese

Time 50m

Yield 30

Number Of Ingredients 4

Ingredients

12 large egg whites
½ teaspoon salt
¼ cup orange juice
1 ¾ cups white sugar

Steps:

Preheat the oven to 250 degrees F (120 degrees C). Grease 2 baking sheets.
In a large bowl, combine the egg whites, salt, orange juice and sugar. Use an electric mixer to beat the mixture until it is extremely thick. If you have a whisk attachment, it will work well for this. To test if the mixture is ready, shake the bowl. If the meringue barely moves, or doesn't move at all, it is ready. If not, keep on mixing. Spoon evenly sized mounds of the meringue, about 1 tablespoon, onto the prepared baking sheets.
Bake for 20 to 30 minutes, or until the edges are light brown all the way around. Handle them very gently, they are delicate. Allow to cool on the baking sheet. Remove to a large platter, and serve them to your big Portuguese family.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 12 g, Cholesterol 74.4 mg, Fat 2 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 66.8 mg, Sugar 12 g

SPYROS PASTA

Spyros Pasta image

Number Of Ingredients 12

Ingredients

1 small red onion, chopped
2 cloves garlic, chopped
2 ounces wild mushrooms (oyster, portobello), sliced
1 tablespoon olive oil
2 ounces sun-dried tomatoes, reconstituted according to package directions
1/4 cup white wine
1/2 cup chicken stock
1/2 cup chopped fresh spinach
2 2/3 tablespoons chopped fresh basil
1/4 cup plus 2 tablespoons grated Parmesan cheese
salt and pepper to taste
8 ounces linguini, cooked

Steps:

Sauté onion, garlic, and mushrooms in olive oil. Add sun-dried tomatoes. Add white wine to deglaze, scraping any particles from the pan, and reduce until almost dry. Add chicken stock, spinach, basil, cheese, and salt and pepper to taste. Toss with linguine to serve.

Nutrition Facts : Nutritional Facts Serves

ROXSAND'S SPYRO'S PASTA

RoxSand's Spyro's Pasta image

This recipe appeared in the Arizona Republic newspaper. It is a original recipe from the RoxSand Restaurant and Bar. I do not know the amount of time it takes to rehydrate sun dried tomatoes, so I am leaving that information out of the prep time.

Provided by James Craig

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 small red onion, chopped
2 cloves garlic, chopped
2 ounces wild mushrooms, sliced (oyster, portabello)
1 tablespoon olive oil
2 ounces sun-dried tomatoes, rehydrated according to package directions
1/4 cup white wine
1/2 cup chicken stock
7 ounces linguine, cooked
1/2 cup fresh spinach, chopped
2 2/3 tablespoons fresh basil, chopped
6 tablespoons parmesan cheese
salt and pepper

Steps:

Saute onion, garlic, and mushrooms in olive oil.
Add sundried tomatoes.
Deglaze pan with wine, reducing until dry.
Add chicken stock, linguini and spinach.
Sprinkle with chopped basil and all the cheese; salt and pepper to taste.

Nutrition Facts : Calories 321.1, Fat 7.2, SaturatedFat 2.1, Cholesterol 7.5, Sodium 464.7, Carbohydrate 49.9, Fiber 3.9, Sugar 8, Protein 13

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