PASTA DEL MAGNIFICO ALLA GARGA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.
TAGLIERINI ALLA CAMPAGNOLA
This is a crisp pasta sauce that uses fresh vegetables. Any spaghetti or thin pasta may be substituted for the taglierini. Once you've prepped the vegetables, the sauce comes together very quickly! Originally from an April 1979 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat.
- Add bacon and fry until crisp.
- Add zucchini, eggplant, onion, and carrot and continue cooking 3 to 4 minutes.
- Stir in wine and cook until liquid evaporates.
- Add tomato sauce, parsley and mushrooms and 1/2 cup parmesan and heat through.
- Spoon over cooked pasta and sprinkle with minced parsley.
- Serve, passing additional parmesan cheese.
Nutrition Facts : Calories 698.5, Fat 16.7, SaturatedFat 7, Cholesterol 30.2, Sodium 690.5, Carbohydrate 107.2, Fiber 11.6, Sugar 11.8, Protein 26.8
GARLIC CALAMARI TAGLIERINI
I love light sauces over pasta and came up with this one with squid to go over taglierini. I usually have on hand either fish or clam base and would substitute a broth for water. This goes good with a loaf of Italian bread for dipping into the sauce.
Provided by James
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a saucepan over medium heat. Stir in celery, shallot, and garlic, and cook and stir until lightly browned, 7 to 10 minutes. Blend in water, wine, lemon juice, sauce mix, and basil pesto. Bring to a boil. Reduce heat and let simmer, stirring occasionally, for 10 minutes.
- Stir calamari, frozen peas, and capers into the sauce. Continue to simmer until squid is opaque, checking frequently to avoid overcooking, about 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook taglierini pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 9 minutes. Drain.
- Season calamari mixture with salt and pepper. Serve over cooked pasta.
Nutrition Facts : Calories 698.1 calories, Carbohydrate 101.6 g, Cholesterol 147 mg, Fat 16.5 g, Fiber 5 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 891.9 mg, Sugar 5.2 g
FRESH TAGLIERINI PASTA
Categories Pasta Maker Pasta Dinner Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3/4 lb
Number Of Ingredients 6
Steps:
- Make dough:
- Pulse together all ingredients except additional flour in a food processor until mixture just begins to form a ball. Knead dough on a work surface, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Divide dough into 4 pieces and keep each wrapped in plastic wrap until ready to roll out.
- Roll out dough:
- Set smooth rollers of a pasta machine at widest setting. Flatten 1 piece of dough into a rectangle and feed through rollers. Fold in half and feed through rollers 8 or 9 more times to continue kneading, folding in half each time and dusting with flour as necessary to prevent sticking.
- Cut pasta:
- Turn dial to next narrower setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner.
- Attach ribbon-pasta cutters to pasta machine and attach handle to 1/8-inch-wide cutter. Line a tray with a dry kitchen towel. Feed first rolled-out pasta sheet, which will have dried slightly but should still be flexible, through cutter and toss with some flour. Form pasta loosely into a nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough. Cover taglierini with plastic wrap until ready to use.
CHICKEN CAMPAGNOLA
Serve this hearty Italian chicken dish over fettucini or broad noodles and have some crusty bread handy to soak up its robust sauce. This is a creation of the chef at Ecco restaurant from an article in a July 1986 issue of Bon Appetit magazine that featured a "Tour of Restaurants of New York".
Provided by Leslie in Texas
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Char peppers over gas flame or in broiler, turning until blackened on all sides.
- Place in paper bag and let stand 10 minutes to steam.
- Peel and seed pepper, rinse if necessary, pat dry and cut into thin strips.
- Heat oil in large skillet over medium heat.
- Add sausage and cook until brown, turning frequently, about 6 minutes.
- Transfer sausage to plate using slotted spoon.
- Add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes.
- Add to sausage, using slotted spoon.
- Pour off all but a thin film of pan drippings.
- Add garlic and stir 2 minutes.
- Add wine and broth and bring to boil, scraping up any browned bits.
- Add peppers, half of rosemary and oregano and boil sauce until thickened and richly flavored, about 8 minutes.
- Whisk in butter 1 tablespoon at a time; stir in sausage and chicken into sauce.
- Season with salt and pepper, sprinkle with remaining rosemary and oregano and serve immediately.
Nutrition Facts : Calories 742.8, Fat 50.9, SaturatedFat 17.5, Cholesterol 173.5, Sodium 855.4, Carbohydrate 10.2, Fiber 2.4, Sugar 3.9, Protein 55.7
TAGLIERINI WITH MORELS, ASPARAGUS, AND NASTURTIUMS
Yield Serves 8 (first course)
Number Of Ingredients 10
Steps:
- Prepare fresh pasta if using.
- Soak dried morels in 1 cup warm water 20 minutes. Agitate morels to dislodge grit, then remove from water, squeezing liquid from mushrooms back into bowl. Reserve liquid. When grit has settled, carefully pour mushroom liquid into a small bowl, leaving sediment behind (if necessary, strain liquid through a dampened coffee filter or cheesecloth). Remove any tough stems from morels.
- Trim and discard tough ends from asparagus. Cut off top 2 inches of tips and halve tips lengthwise. Cut remaining asparagus into long diagonal slices about 1/4 inch thick.
- Simmer wine, lemon juice, and shallots in a large heavy skillet until liquid is reduced to about 2 tablespoons. Add cream and simmer 1 minute. Add morels, mushroom soaking liquid, and broth, then simmer 5 minutes. Add butter all at once and cook sauce over moderately low heat, whisking constantly, just until creamy and butter is incorporated. (Do not let sauce get so hot that butter separates and sauce loses creamy consistency.) Remove skillet from heat and season sauce with salt and pepper. Keep warm, covered.
- If using fresh taglierini, shake off excess flour. Cook fresh taglierini with asparagus in a 6-quart pot of boiling salted water until pasta is al dente, about 1 minute. (For dried pasta, follow package instructions and add asparagus during last minute of cooking.) Reserve 1/2 cup cooking water and drain pasta and asparagus in a colander.
- Toss pasta and asparagus in a large bowl with ‚ cup sauce (without morels), one third of nasturtiums, and enough reserved pasta water to keep moist. Stir remaining nasturtiums into sauce.
- To serve, wind each portion of taglierini around a carving fork and transfer to center of a soup plate. Surround with asparagus, morels, and sauce.
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