Tagliarini With Abruzzese Chocolate Ragù Recipes

TAGLIOLINI WITH CRAB RAGU

Steps:

• In a saute pan, add olive oil and garlic and saute for 1 minute, until golden brown. Add crabs, oregano, red pepper, salt, and pepper, and continue to saute for 5 minutes. Add crab stock to mixture and continue to saute for 4 minutes. Crab stock should be prepared ahead of time with mirepoix of vegetables and crab shells. Add tomatoes with juice. Stir and bring to a boil. Lower heat to a simmer. Continue to stir until sauce has been brought to a simmer. Cover and cook for 45 minutes. Add basil and remove from the heat. Add frozen peas and stir.
• Boil pasta in water for 8 to 10 minutes until al dente, and strain. For a more velvety sauce, add butter to the pasta before adding the sauce. Make sure the butter has been incorporated well into the pasta before adding the sauce. Season, to taste. Before adding finished sauce to pasta, remove crabs from saucepot and keep warm.
• To serve, add pasta to soup bowl. Top with sauce and lump crabmeat and place 1 or 2 crab bodies on top.

TAGLIARINI WITH ABRUZZESE CHOCOLATE RAGù

Steps:

• 1 In a medium saucepan, cook the onion in the oil over medium heat until the onion is tender and golden, about 10 minutes. Add the pork and cook, crumbling the meat with the back of a spoon, until lightly browned. Season with salt and pepper to taste. 2 Add the wine and bring to a simmer. Cook until most of the wine has evaporated. 3 Stir in the tomato puree, tomato paste, and water. Turn the heat to low and cook 1 hour, stirring occasionally, until the sauce is thick. 4 Stir in the chocolate, sugar, and cinnamon until the chocolate is melted. Taste for seasoning. 5 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 6 In a large warm serving bowl, toss the pasta with the sauce. Add a little of the reserved cooking water if needed. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TAGLIARINI CASSEROLE

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.

TAGLIARINI WITH MUSHROOMS, GARLIC AND SAGE

Steps:

• Bring a large pot of salted water to a boil.
• While the water is coming to a boil, heat two and a half tablespoons of the oil in a large, heavy skillet. Add the mushrooms and saute over high heat until they have wilted and have started to brown. Stir in the garlic and when it begins to color, reduce the heat to low.
• Add the pasta to the boiling water, stir in and cook it for two to three minutes. Drain it well, put it in a warm bowl and toss with the remaining half tablespoon of oil.
• Increase the heat under the skillet and stir in the sage and pepper flakes, season to taste with salt and pour over pasta. Toss well and serve with Parmesan cheese on side.

TAGLIARINI WITH PESTO, GENOA STYLE

Steps:

• 1 In a food processor or blender, combine the basil, parsley, pine nuts, garlic, and a pinch of salt. Chop fine. With the machine running, add the oil in a steady stream and process until smooth. Stir in the cheese. 2 Bring at least 4 quarts of water to a boil. Add the potatoes and green beans. Cook just until tender, about 8 minutes. Scoop out the vegetables with a slotted spoon. Place them in a warmed serving bowl. Cover and keep warm. 3 Add the pasta to the boiling water and stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 4 Add the pasta, pesto, and butter to the serving bowl with the vegetables. Toss very well, adding a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TAGLIARINI WITH SHRIMP AND CAVIAR

Steps:

• 1 In a skillet large enough to hold all of the pasta, melt the butter over medium heat. Add the shrimp and cook, stirring, until pink and almost cooked through, about 2 minutes. With a slotted spoon, remove the shrimp to a plate. 2 Add the vodka to the skillet. Cook, stirring, until the liquid evaporates, about 1 minute. Add the cream and bring to a simmer. Cook until the cream thickens slightly, about one minute more. Stir in the shrimp and a pinch of salt and pepper. Add the green onion and lemon zest. Remove from the heat. 3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water. 4 Pour the pasta into the skillet with the sauce and toss well over medium heat. Add a little of the cooking water if the pasta seems dry. Divide the pasta among the plates. Top each portion with a spoonful of caviar and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TAGLIARINI WITH ABRUZZESE CHOCOLATE RAGù

Steps:

• 1 In a medium saucepan, cook the onion in the oil over medium heat until the onion is tender and golden, about 10 minutes. Add the pork and cook, crumbling the meat with the back of a spoon, until lightly browned. Season with salt and pepper to taste. 2 Add the wine and bring to a simmer. Cook until most of the wine has evaporated. 3 Stir in the tomato puree, tomato paste, and water. Turn the heat to low and cook 1 hour, stirring occasionally, until the sauce is thick. 4 Stir in the chocolate, sugar, and cinnamon until the chocolate is melted. Taste for seasoning. 5 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 6 In a large warm serving bowl, toss the pasta with the sauce. Add a little of the reserved cooking water if needed. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.