Tag Archives: pasta

Lemon pasta – Marjory.

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Serves six people.

Ingredients:

4–5 cloves of garlic

2 T olive oil

2 T lemon zest

Two jars of tuna fillets.

4 T lemon juice,

2 cups of pasta water

12 pitted Kalamata olives

Capers

1 pound of pasta

Directions:

Sauté the garlic in olive oil. Add tuna and lemon zest. Heat for a few minutes. Then add lemon juice and set pan aside.

Cook 1 pound of pasta; drain and reserve 2 cups of pasta water. Add the cook pasta to the tuna pan along with some pasta water.

Add cooking water and more lemon juice as needed. When ready add olives and capers

Penne al Sugo di Pomodoro (Tomato Sauce)

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Ingredients:

  • 1 onion finely chopped
  • 1/2 cup olive oil
  • 1 28-ounce can of peeled plum tomatoes, puréed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4-5 basil leaves coarsely chopped
  • 1 tablespoon sugar – optional. (See notes below)
  • 1-pound penne – or any pasta
  • Grated Parmigiano for serving

Instructions:

In a large skillet over medium heat, sauté the onion in the olive oil until it’s golden. Add the tomatoes, salt and pepper. Add the basil, and a little sugar as desired. Lower the heat and simmer until reduced, 20 – 30 minutes.

 Bring a large pot of salted water to a boil. Cook the pasta until al dente (about 2 minutes less than package directions). Drain, add to the sauce, and mix together over medium heat. Serve immediately with grated Parmigiano. Total Time: 45 minutes. Serves 4-6

 

Rigatoni con Ragù alla Napoletana (Gravy and Braciola)

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  • Ingredients
  • 4 slices of beef, preferably rump steak (about 6 ounces each, sliced or pounded thin, to about 1/4″)
  • 4 slices bacon or pancetta
  • 4 slices salami (Genoa or other Italian variety)
  • 2 eggs
  • 4 ounces Pecorino, Parmigiano or provolone cheese, grated or cut in small pieces
  • 1/4 cup Italian flat leaf parsley, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup white wine
  • 2 28-ounce cans Italian peeled tomatoes, puréed
  • 1/4 cup breadcrumbs
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1/4 cup olive oil
  • 1 pound rigatoni (or penne)

Instructions

Boil the eggs until hard. Let cool, cut into small pieces, set aside. Finely chop the salami, garlic, and parsley and mix together.

Pat dry the beef slices. Lightly salt and pepper the top side of each. Line them up on a work surface. Place a slice of bacon on the center of each. Evenly spread the salami mixture on top of the bacon, evenly distribute the egg and cheese. Sprinkle with breadcrumbs.

Starting with the narrower end ([of the beef)], carefully roll up each slice, tightly, and fasten with tooth picks.

Heat the olive oil in a large pan over medium heat. Add the braciola, carefully turning until each side is lightly brown. Add the wine and cook for a few minutes, then add the tomatoes, and salt and pepper to taste. Reduce the heat to low and cook for about 2 hours, stirring, frequently and carefully.

Bring a large pot of salted water to a boil.

Cook the pasta until al dente (about 2 minutes less than the package directions), drain, and add to a serving bowl, lightly coat with ragu. Serve immediately with additional sauce and a sprinkle of Parmigiano.

Serve the braciola on a separate platter.

Ragu Michelle’s

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Ingredients

  • 1 small onion, finely chopped
  • 4 ounces’ butter
  • 6 ounces’ prosciutto, thickly sliced, and cut into strips
  • 1 cup dry white wine
  • 8 ounces’ mushrooms, any variety, sliced
  • 1 cup heavy cream
  • 12 ounces’ peas, thawed if frozen
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/2 cup grated Parmigiano
  • 1 pound fettuccine

 Instructions:  Cook Time: 30 minutes, Serves 4-6

Bring a large pot of salted water to a boil.

In a large skillet over medium heat sauté the onion in the butter until it is golden brown. Add the prosciutto and cook for 1 or 2 minutes, then add the wine, and cook for an additional minute.

Next add the mushrooms and allow them to render their liquid. When their liquid has mostly been reduced, slowly add the cream, salt and pepper and cook until slightly reduced, about 5 minutes, Peas should be added during the last couple of minutes. Cook the pasta until al dente (about 2 minutes less than package directions), drain, and add to cream mixture. Remove from heat and mix in the Parmigiano.

Serve immediately with a sprinkle of Parmigiano and fresh black pepper.

 

Bolognese Tagliatelle alla

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Ingredients

  • 1 onion, coarsely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 bay leaf
  • 1/4 cup olive oil
  • 3/4-pound ground beef – 20 percent fat is best
  • 1/4-pound ground pork
  • 3 slices prosciutto, finely chopped
  • 1 6-ounce can tomato paste
  • 1/4 cup dry white wine
  • 1 28-ounce can crushed tomatoes
  • 1 pound tagliatelle (or spaghetti)

Instructions: Cook Time: 2 hours Serves: 4-6

In a large, heavy-bottom pot over medium heat sauté the onion, celery, carrot and bay leaf in the olive oil until onion is translucent. Add ground beef, pork, and prosciutto to the sautéed vegetables and use a wooden spoon to break up the meat. When meat is nearly cooked, add tomato paste and stir to fully incorporate. Add white wine and simmer until the wine evaporates. Add the crushed tomatoes and 1/2 can (from the tomatoes) of water. Bring the sauce to a boil and then reduce to a simmer. Cook, uncovered for approximately 2 hours. Add salt to taste.

Bring a large pot of salted water to a boil.

Cook the tagliatelle until al dente (about 2 minutes less than package directions). Drain, add to the Bolognese sauce and stir to combine. Serve immediately.

Fettuccine with Prosciutto and Egg

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Ingredients:

1 pound of Fettuccine
6 ounces of prosciutto, cut in thin strips
1 onion, diced,

3 eggs
1 cup of grated Parmigiano
1/4 cup of heavy cream
4 ounces of butter
Salt to taste and freshly ground pepper to taste

Instructions: Total time: 30 minutes

In a large skillet over medium heat, sauté the butter and onion until transparent. Add the prosciutto and cook until golden, but not crisp. Remove from heat

In a separate bowl, beat the eggs and the cream until smooth, and then mix with the Parmigiano.

Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain it, retaining some of the cooking water.

Return the prosciutto and onion mixture to a low heat. Add the pasta to the skillet. When thoroughly combined, add in the egg mixture and mix thoroughly. Add salt and pepper to taste. Add a bit of the retained cooking water only if necessary to achieve a creamy result.

Serve immediately with a sprinkle of Parmigiano and black pepper.

TAGLIATELLE ai FUNGHI PORCINI – MUSHROOMS

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  • 1-pound porcini mushrooms, or 8 ounces if using dried
  • 2 cloves garlic, finely chopped
  • ¼ cup olive oil
  • Salt to taste
  • ¼ cup flat-leaf parsley, coarsely chopped
  • Freshly ground black pepper to taste
  • 1-pound tagliatelle, or fettuccine
  • Grated Parmigiano

 

Clean the mushrooms. If using dried porcini, soak them in cold water for 20-30 minutes until their size and moisture are restored. Slice them into bite- sized pieces.

In a large skillet, over medium heat sauté the garlic in the olive oil until it’s golden. Add the mushrooms and cook over medium heat for 15-20 minutes. Add salt and pepper to taste.

Bring a large pot of salted water to a boil.

Cook the pasta until al dente (about 2 minutes less than the package directions). Drain, and retain one cup of the cooking water. Add the pasta to the mushrooms. Add the parsley, and then cook together for about a minute. Add some of the retained cooking water if the pasta seems too dry.

Serve with grated Parmigiano.

 

LINGUINE WITH WHITE CLAM SAUCE

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  • Extra virgin olive oil to coat a large sauté pan;
  • 9 cloves of garlic;
  • 5 Dozen claims scrubbed under cold running water;
  • 1 Cup of dry white wine;
  • ½ Cup of water;
  • 1 large pinch of crushed red pepper;
  • 1 Pound of pasta;
  • 2 Tablespoons of butter;
  • 2 Tablespoons of chopped parsley; and
  • 1 Cup of grated Parmesan cheese.

Heat olive oil & ½ of garlic on medium high heat & cook until garlic is golden brown & remove garlic. Place 3 ½ dozen clams in pan with wine & ½ cup of water; cover and bring to a boil and continue cooking until clams open (about 10 minutes).

Let clams cool slightly, & then remove from shells & reserve.

 Pour the cooking liquid into a measuring cup.

 Coat same pan with olive oil & add the remaining garlic & pinch of red pepper. Cook under a medium high heat until garlic is golden and discard garlic. Add remaining clams & liquid to pan cover & cook until the remaining clams open. Do not remove these clams from shells.

Add the butter and cream to sauce. Cook the pasta & then combine the sauce, clams and pasta and cook until the sauce clings to the pasta. Turn off heat & add the Parmesan cheese.

 Serves 6

 

PASTA BUGIALLI’S

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  • 6 Ounces of Prosciutto de Parma;
  • 8 Tablespoons of unsalted butter;
  • 1 Tablespoon extra virgin olive oil;
  • 1 Small yellow onion finely chopped;
  • Salt & pepper;
  • 1 Cup of a dry white wine;
  • 1 Pound of parpadelle or tagliatelle pasta; and
  • Shredded Parmigiano cheese.

 Cut Prosciutto into small strips, but separate lean strips from fatty strips;

Place butter, olive oil & fatty strips of Prosciutto in a skillet over a low heat & when the butter is completely melted & the mixture starts sizzling, add the onion & lightly sauté for 5 minutes. Add lean strips of the Prosciutto and sauté for an additional 2 minutes.

Add wine to skillet and let wine evaporate for 2 minutes.

 Cook 1 pound of either the pappardelle or tagliatelle pasta in water.

 Place pasta on a serving dish and pour sauce over the pasta. Serve immediately with abundant Parmigiano cheese over each serving with black pepper to taste.

 Serves 4-6.

 

STROZZAPRETI NORCINA

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  • ¼ cup olive oil
  • 3# Italian sausage
  • 1 onion minced
  • 8 cloves garlic minced
  • 2 cups white wine
  • 3# fresh tomato sauce
  • 2 cups heavy cream
  • White truffle oil to taste
  • 3# strozzapreti
  • 1 cup chopped parsley
  • Parma to taste

Heat oil.  Add sausage (out of casings), onion, garlic and sauté.  Add wine and simmer until evaporated.  Add tomato sauce.  Bring to boil, reduce heat and simmer for 10 minutes.  Add cream and truffle oil.  Stir and simmer for 10 minutes.  I usually simmer mine longer.