TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY
Categories Pasta Vegetable Sauté Vegetarian Quick & Easy Beet Spring Sour Cream Parsley Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 9
Steps:
- Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
HOMEMADE TAGLIATELLE
Do you have an old pasta machine getting dusty in your pantry? Now is the time to use it! Use this recipe to make homemade tagliatelle, or try thinner, more delicate tagliolini. Cut into thicker strands for pappardelle. All it takes is a fun afternoon in the kitchen!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 4
Number Of Ingredients 3
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
- Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
- Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
- Gently toss pasta with some more flour. Air dry for 30 minutes.
- Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g
PARSLEY CHIMICHURRI
This chimichurri recipe is full of bright, garlicky flavor! This classic Argentinian sauce is ideal with steak, fish, vegetables and more.
Provided by Sonja Overhiser
Categories Sauce
Time 10m
Number Of Ingredients 8
Steps:
- Combine water and kosher salt in a small saucepan and heat until dissolved. Remove from heat and allow to cool.
- In a large bowl, stir together the minced garlic, finely chopped Italian parsley, finely chopped oregano and red pepper flakes. Whisk in red wine vinegar, followed by olive oil and then the salt water. Taste and add additional red pepper flakes if desired. Serve immediately. Store refrigerated for 2 to 3 weeks.
FRESH PARSLEY TAGLIATELLE WITH PORCINI
Steps:
- Make pasta:
- In a food processor blend together 2 1/2 cups flour, oil, yolks, and 6 tablespoons water, incorporating as much of additional 2 tablespoons water as necessary, until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating as much of additional flour as necessary, until smooth and elastic, about 8 minutes. Quarter dough and wrap 3 pieces separately in plastic wrap.
- Set smooth rollers of a pasta machine at widest setting. Flatten unwrapped piece of dough into a rectangle and fee through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half crosswise each time and dusting with flour as necessary to prevent sticking.
- Turn dial to next (narrower) setting and feed through rollers without folding. Continue to feed dough through, without folding, turning dial to make space between rollers narrower each time, until dough has been rolled through narrowest setting and is a smooth sheet, about 2 1/2 feet by 4 inches. Halve pasta sheet crosswise. Lightly brush 1 side of 1 pasta sheet with cold water and evenly arrange 1/2 cup parsley over it. Drape remaining half sheet over parsley-topped pasta sheet, gently pressing down to force out any air. Set rollers to second narrowest setting and feed filled pasta sheet between rollers. Put pasta sheet on a dry kitchen towel. Roll out and fill remaining 3 pieces dough in same manner, putting each on a dry kitchen towel.
- Attach ribbon pasta cutters to pasta machine and attach handle to widest cutter. Line a tray with another dry kitchen towel. Feed first pasta sheet, which will have dried slightly but should still be soft and pliable, through cutter and toss tagliatelle generously with flour. Form tagliatelle loosely into a nest and arrange on towel-lined tray. Make more tagliatelle in same manner with remaining pasta sheets. Makes about 3/4 pound.
- Fill a 6-quart kettle three fourths full with salted water and bring to a boil for tagliatelle.
- Trim mushrooms and cut stems from caps. Separately cut stems and caps into 1/4-inch-thick slices. Mince garlic. In a large skillet cook stems in 2 tablespoons oil over moderate heat, stirring occasionally, until stems are tender and liquid they give off is evaporated, about 5 minutes. With a slotted spoon transfer stems to a small bowl. In skillet cook caps in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until caps are tender and liquid they give off is evaporated, about 3 minutes. Add stems, garlic, and butter and cook, stirring, 1 minute. Add wine and cook, stirring occasionally, until wine is evaporated. Season mushrooms with salt and pepper.
- Cook _tagliatelle_in boiling water until al dente about 1 1/2 minutes. Reserve 1/2 cup cooking water and drain tagliatelle in colander. Add tagliatelle and reserved cooking water to mushroom mixture and toss to combine.
- Serve tagliatelle immediately with freshly grated Parmigiano-Reggiano.
- *Available at specialty foods shops and by mail order from Dean & DeLuca, (800) 221-7714.
- **Available seasonally at many specialty food shops and by mail order from Comptoir Exotique, (888) 547-5471.
SPAETZLE WITH BUTTER AND PARSLEY
Serve this side dish with our Silky Braised Chicken with Wild Mushrooms and Pearl Onions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 9
Steps:
- Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine. Whisk milk mixture into flour mixture until smooth.
- Bring a large pot of water to a boil. Salt well. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter, and push batter through the holes into the boiling water, or use a colander, pushing batter through holes with a rubber spatula. Cook spaetzle briefly until it floats to the top of water. Drain in a colander. Toss with butter and parsley.
TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY
This makes a beautiful dark pink to red dish with some contrasting green (steamed broccoli florets would be nice tossed on top for more effect). I've made this with fettuccine, but find that it's easier to get a more uniform mix of pasta and sauce using chunkier shapes like bow tie. It is best with fresh beets but actually works ok with canned (chopped into matchsticks). I've posted the recipe as published in Bon Appetit (April 2004) but I am noting my changes along the way. Gloves are a good idea for handling the beets (and take precautions if you have a countertop that stains easily). The recipe is supposed to make 4 main-course servings, but we (2 of us) usually get one dinner and a lunch out of it; maybe we just eat a lot!
Provided by Meredith C-ville
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter with oil in large nonstick skillet over medium heat (I've substituted just cooking spray + a splash of olive oil and it is fine). Add garlic and stir until pale golden, about one minute.
- Add beets and cayenne; reduce heat to medium low and saute just until beets are tender, about 12 minutes.
- Stir in lemon juice (I also add some pepper at this point).
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain pasta and return to pot. Stir in sour cream and 4 tbsp parsley, then add beet mixture. Season with salt and pepper. Serve with additional parsley on top (I also serve with some shredded parmesan).
- Note: if you use a large enough skillet for the beets, you can just add the sour cream/parsley to the beets, then put the cooked pasta into the pan with your beets, and you'll only have one dish with a technicolor mess.
Nutrition Facts : Calories 1208.7, Fat 52.6, SaturatedFat 23.2, Cholesterol 211.5, Sodium 344, Carbohydrate 155.6, Fiber 11.4, Sugar 24.2, Protein 33
HERBED PAPPARDELLE WITH PARSLEY AND GARLIC
Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 40m
Yield 4 servings, plus leftover pasta
Number Of Ingredients 8
Steps:
- Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
- Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
- Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
- Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
- Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
- Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
- Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 76 milligrams, Sugar 0 grams
More about "tagliatellewithshreddedbeetssourcreamandparsley recipes"
TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY …
From bonappetit.com
Servings 4
- Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
- Surgical gloves (sold at drugstores) are ideal for protecting hands from staining when working with beets. Regular kitchen gloves work well, too, but are a little more cumbersome.
TAGLIATELLE WITH PROSCIUTTO AND PEAS RECIPE | BON APPéTIT
From bonappetit.com
TABBOULEH - SIMPLY LEBANESE
From simplyleb.com
OUR 10 BEST PARSLEY RECIPES | FOOD | THE GUARDIAN
From theguardian.com
25 BEST BEET RECIPES | WHAT TO MAKE WITH BEETS - FOOD COM
From foodnetwork.com
Author By
BRIGHT & HERBY PARSLEY PESTO ~ 6 INGREDIENTS & 5 MINUTES
From willamettetransplant.com
GARLIC BREAD WITH FRESH GARLIC & PARSLEY • FIVEHEARTHOME
From fivehearthome.com
PARSLEY GARLIC CREAM CHEESE - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
SPELT TAGLIATELLE WITH PARSLEY AND CHEESE RECIPE | EAT SMARTER USA
From eatsmarter.com
TABOULI SALAD RECIPE (TABBOULEH) | THE MEDITERRANEAN DISH
From themediterraneandish.com
PARSLEY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STEAMED BEETS WITH PARSLEY VINAIGRETTE | THE CHEERFUL KITCHEN
From thecheerfulkitchen.com
PARSLEY TABBOULEH RECIPE | EATINGWELL
From eatingwell.com
20 BEST PARSLEY RECIPES - WEST COAST KITCHEN GARDEN
From sabrinacurrie.com
16 UNIQUE WAYS TO USE PARSLEY | ALLRECIPES
From allrecipes.com
TAGLIATELLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY PARSLEY RECIPES | OLIVEMAGAZINE
From olivemagazine.com
TABBOULEH RECIPE (IT'S ALL ABOUT THE PARSLEY!) - LINSFOOD
From linsfood.com
23 PARSLEY RECIPES - WHAT TO COOK WITH A BUNCH OF …
From thekitchn.com
EASY POTATO RECIPES • EASY POTATO RECIPES
JAMIE OLIVER'S SUMMER TAGLIATELLE WITH PARSLEY AND PINE NUTS RECIPE
From seriouseats.com
HOW TO MAKE THE PERFECT TABBOULEH
From theguardian.com
MEDITERRANEAN PARSLEY SALAD – TABBOULEH OR TABOULI
From whereismyspoon.co
SPAGHETTI PARSLEY PESTO PASTA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEEF WITH PARSLEY RECIPES - 45 RECIPES - PETITCHEF
From en.petitchef.com
EASY PARSLEY SAUCE RECIPE - FUSS FREE FLAVOURS
From fussfreeflavours.com
SEARCH: TAGLIATELLEWITHSHREDDEDBEETSSOURCREAMANDPARSLEY | FLICKR
From flickr.com
10 BEST PARSLEY SAGE ROSEMARY THYME RECIPES | YUMMLY
From yummly.com
PERFECT ON STEAK: LEMON PARSLEY SAUCE - SARAH'S CUCINA BELLA
From sarahscucinabella.com
RECIPE: PARSLEY AND GARLIC FRITTATA - KITCHN
From thekitchn.com
EASY PARSLEY SALAD (TABBOULEH) RECIPE | MYDELICIOUSMEALS.COM
From mydeliciousmeals.com
TAGLIATELLE WITH ASPARAGUS & PEAS RECIPE - LOVE AND LEMONS
From loveandlemons.com
CREATIVE, INDULGENT DESSERT RECIPES
From parsleyandicing.com
PARSLEY WITH TOMATO - 19 RECIPES - PETITCHEF
From en.petitchef.com
PARSLEY RECIPES & RECIPE IDEAS
From simplyrecipes.com
10 BEST CREAMY PARSLEY SAUCE PASTA RECIPES | YUMMLY
From yummly.com
ITALIAN CHEESE AND PARSLEY BREAD RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
EASY GARLIC PARSLEY SAUCE | HEARTFUL TABLE
From heartfultable.com
MEDITERRANEAN PARSLEY SALAD - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
SPICY TAGLIATELLE WITH PARSLEY RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love