Pasta Piselli

Pasta Piselli...a nice pasta recipes to try. A must !

Pasta with Peas, very basic, very quick to prepare and very good. I do not know of an Italian that does not enjoy this dish.

INGREDIENTS

• 1 package of frozen fresh peas
• 1/4 cup olive oil
• 1/2 large onion chopped.
• 1/4 cup of marinara sauce
• 1 pound of datali pasta or small shells

INSTRUCTIONS
1. Bring a small pot of water to a boil, drop frozen peas in water and cook until just under done.
2. At the same time, heat olive oil in Large Saute Pan over Medium heat. Add onion and cook until translucent.
3. Add the marinara sauce and the peas with 1/4 cup of the water that you cooked the peas in. Season with salt & pepper to taste and cook for 15 minutes.
4. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta.
5. Cook uncovered over high heat until al dente.
6. Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top.
The pasta recipe is ready to serve. Enjoy it !

barbeqcue-beef-lasagna

Pappardelle in Lemon Cream Sauce With Asparagus and Smoked Salmon

Pappardelle in Lemon Cream Sauce With Asparagus and Smoked Salmon...another amazing pasta recipe to try !

INGREDIENTS

• 1 lb asparagus
• 2 large shallots
• 2 lemons
• 1/4 lb smoked salmon, sliced
• 1 lb pappardelle pasta
• 3 tablespoons unsalted butter
• 3/4 cup heavy cream

INSTRUCTIONS
1Trim asparagus and diagonally cut into 1/4-inch-thick slices.
2Finely chop shallots.
3Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons.
4Cut salmon into 2 x 1/2-inch strips.
5Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta.
6Have ready a bowl of ice and cold water.
7Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking.
8Reserve water in pot over low heat, covered.
9Drain asparagus and set aside some asparagus tips for garnish.
10In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes.
11Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
12Stir in 2 tablespoons lemon juice and remove skillet from heat.
13Return water in pot to a boil.
14Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water.
15Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste.
16Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
17Serve pasta garnished with reserved asparagus tips and remaining salmon.
The Pasta recipe is ready for feasts...enjoy it !

chicken-spinach-ravioli.

Pappardelle Bolognese

Pappardelle Bolognese...another amazing pasta recipe to try...its great !

INGREDIENTS

• 1/4 cup olive oil
• 2 slices bacon, thick-sliced, diced
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1 lb ground veal
• 1 lb ground pork
• 1 cup dry red wine
• 2 bay leaves
• 2 (14 ounce) cans beef broth
• 1 1/2 cups tomato puree, canned
• 1 lb pappardelle pasta or mafaldine pasta
• parmesan cheese, freshly grated

INSTRUCTIONS
1.Heat oil in heavy large pot over medium-high heat.
2.Add bacon; saute until beginning to brown, about 6 minutes.
3.Add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
4.Add veal and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes.
5.Add wine and bay leaves.
6.Simmer until liquid is slightly reduced, about 10 minutes.
7.Add broth and tomato puree.
8.Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes.
9.Season with salt and pepper.
10.(Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.).
11.Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
12.Drain.
13.Transfer to pot with sauce; toss.
14.Serve with Parmesan.
The pasta recipe of pappardelle is ready to serve...enjoy the feast !

fresh-semolina-egg-pasta.

Manicotti

Manicotti...a nice pasta recipe to try ! A great one !

INGREDIENTS
For the crepes:

• 8 eggs
• 1 cup milk
• 1 cup water
• 2 cups flour
• makes 24 to 30 crepes

For the filling:

• 3 pound can of ricotta cheese
• 1/4 cup grated parmagianno cheese
• 3 eggs
• 1/2 pound mozzarella cheese, cut into small cubes

To complete the dish:

• 3 cups Marinara Sauce
• 1/4 cup parmagianno cheese

INSTRUCTIONS
1. Mix the ingredients for the crepes in a large bowl until smooth. Allow batter to rest for 10 minutes.
2. Put a drop of oil in a 7 inch teflon coated frying pan, and rub oil with a paper towel over bottom of pan to coat. Heat pan over medium heat.
3. Pour 1/4 cup of batter into pan, tilting until bottom of pan is coated. Cook one minute on each side, do no allow to get too brown. Repeat until all batter is used.
4. Mix together ingredients for the filling in a large bowl.
5. Place 2 heaping tablespoons of the filling down the center of each crepe. Fold the two opposite ends of the crepe over the filling loosely to make a tube.
6. Coat the bottom of a large baking dish with 1 cup of the marinara sauce and place the manicotti in the dish.
7. Cover with remaining marinara and 1/4 cup parmagianno cheese.
8. Bake in a preheated oven at 350 degrees until hot all the way through 10-15 minutes.
The pasta recipe of manicotti is ready to serve,..enjoy it hot ! Great !
pappardelle-bolognese.

Linguini White Clam Sauce

Linguini White Clam Sauce..a great pasta recipe to try ! A nice one !

INGREDIENTS

• 3/4 cup of olive oil
• 4 cloves of Garlic chopped
• 1 and 1/2 Dozen Cherrystone Clams shelled and chopped with juices reserved
• 1 pound of linguini
• 2 Tablespoons chopped parsley

INSTRUCTIONS
1. Heat olive oil in large saute pan over medium heat.
2. Add garlic, cook until lightly browned.
3. Add Clams with their juices, bring to a boil then lower heat to a simmer and cook for 5 more minutes.
4. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini.
5. Cook uncovered over high heat until Al dente.
6. Drain pasta, put back in pot add some of the sauce to the pot and mix it up.
7. Dish out pasta spooning remaining sauce over top. Garnish with chopped parsley.
The pasta recipe of Linguini is ready to serve...great one !
manicotti.

Linguini Puttanesca

Linguini Puttanesca...a great pasta recipe to try...nice !

INGREDIENTS

• 2 tablespoons of olive oil
• 1 clove of garlic, chopped
• 6 anchovy fillets, chopped
• 1 35 oz can imported italian plum tomatoes, crushed with their juices
• 1 tablespoon capers
• 12 gaetta olives, pitted
• 1/2 teaspoon of oregano
• freshly ground black pepper to taste
• 1 pound Linguini pasta

INSTRUCTIONS
1. Heat olive oil in a large sauté pan over medium high heat. Add garlic and anchovy, cook until garlic is lightly browned.
2. Crush tomatoes and add with juices. Bring to a boil, stirring occasionally, then reduce to a simmer.
3. Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook at a simmer for 20 minutes.
4. While the sauce is cooking bring a pot of generously salted water to a boil. Add the Linguini and cook uncovered over high heat until al dente.
5. Drain pasta, toss with sauce and the pasta recipe is ready to serve.

linguini-white-clam-sauce.

Lemongrass Shrimp over Rice Vermicelli and Vegetables

Lemongrass Shrimp over Rice Vermicelli and Vegetables...a great pasta recipe to try ! Nice one !

INGREDIENTS

• Shrimp
• 1/3 cup Thai fish sauce
• 1/4 cup sugar
• 2 tablespoons finely chopped peeled fresh lemongrass
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 32 large shrimp, peeled and deveined (about 1 1/2 pounds)
• Sauce
• 1 cup fresh lime juice
• 3/4 cup shredded carrot
• 1/2 cup sugar
• 1/4 cup Thai fish sauce
• 2 garlic cloves, minced
• 2 Thai red chili peppers, seeded and minced
• Shallot oil
• 1/4 cup vegetable oil
• 3/4 cup thinly sliced shallot

Remaining ingredients

• 8 ounces rice vermicelli
• 3 1/2 cups shredded boston lettuce, divided
• 2 cups fresh bean sprouts, divided
• 1 3/4 cups shredded carrots, divided
• 1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
• cooking spray
• 1/2 cup chopped fresh mint
• 1/2 cup dry-roasted unsalted peanuts, finely chopped

INSTRUCTIONS

1.To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
2.To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
3.To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown.
4.Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
5.To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes.
6.Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
7.To cook shrimp, prepare the grill to medium-high heat.
8.Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
9.Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts. The pasta recipe is ready to serve...enjoy the pasta !

linguini-puttanesca.