- Artichoke pasta recipe - BBC Food
I call it One-Pan Pasta - I cook it all In one frying pan with relatively high sides or in Dutch oven.
You can save time, water, and energy by starting pasta in just enough cold water for them to absorb and leave a small amount of liquid, which helps make a nice quick sauce.
Cook the pasta in a pan of unsalted water! Artichokes are a very salty!
Drain pasta, reserving a mugful of starchy cooking water.
Pour the artichokes, with their oil into the same pan + garlic, parsley and thyme and heat through for a couple of minutes and then using tongs, drag the pasta straight into the Artichokes pan, letting a little starchy cooking water go with it.
Add the lemon juice and toss thoroughly.
Serve in bowls topped with shavings of parmesan cheese.
happy day!
- How to Quickly Cook Pasta in a Frying Pan - CHOW Tip - YouTube
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Tuesday 24 September 2019
Sunday 14 October 2018
Pasta Gemelli with Anchovies, Tomato and Mascarpone.
Serves 2
Ingredients
175g gemelli pasta
salt, for pasta water
1 tbsp regular olive oil
6 anchovy fillets, finely chopped
1 clove of garlic, peeled and minced
¼ tsp dried chilli flakes
150g cherry tomatoes, halved across the equator
4 tbsp (60ml) dry white vermouth (chicken stock or possibly vegetable stock)
2 tbsp mascarpone
1 tbsp Parmesan, finely grated, plus more to serve
2 tbsp finely chopped flat-leaf parsley leaves, plus more to serve
Method
Put a pan of water on to boil for the pasta. (Although you don’t need to start cooking your sauce till the pasta’s in, I’d get everything ready for it while you wait.)
Once it’s come to the boil, salt generously and add the pasta.
Check the pasta packet for advised cooking times, but do start tasting a good 2 minutes before you’re told it should be ready.
Once the pasta is in, put the oil and finely chopped anchovies into a heavy-based wok, or other capacious pan, and cook, stirring over a medium heat for about a minute, or until the anchovies have almost dissolved into the oil.
Stir in the garlic and chilli flakes, then turn the heat up a little and tumble in the tomatoes, stirring them gently for about 2 minutes, or until they are beginning to soften.
Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for around another 2 minutes until they have broken down a little in the thickened, reduced, now orange-tinted liquid.
Take the pan off the heat, stir in the mascarpone and, when it’s all melted into the sauce, duly stir in the Parmesan and parsley.
Before you drain the pasta, lower in a cup to remove some of the cooking water.
Or use a mesh ladle or pasta claw to transfer the gemelli directly.
Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta.
Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed.
Sprinkle with a little parsley and take the Parmesan to the table to serve.
- Gemelli with Anchovies, Tomato and Mascarpone - Penguin Books Australia
- Nigella Lawson: exclusive recipes from her new book, At My Table | Food | The Guardian
Ingredients
175g gemelli pasta
salt, for pasta water
1 tbsp regular olive oil
6 anchovy fillets, finely chopped
1 clove of garlic, peeled and minced
¼ tsp dried chilli flakes
150g cherry tomatoes, halved across the equator
4 tbsp (60ml) dry white vermouth (chicken stock or possibly vegetable stock)
2 tbsp mascarpone
1 tbsp Parmesan, finely grated, plus more to serve
2 tbsp finely chopped flat-leaf parsley leaves, plus more to serve
Method
Put a pan of water on to boil for the pasta. (Although you don’t need to start cooking your sauce till the pasta’s in, I’d get everything ready for it while you wait.)
Once it’s come to the boil, salt generously and add the pasta.
Check the pasta packet for advised cooking times, but do start tasting a good 2 minutes before you’re told it should be ready.
Once the pasta is in, put the oil and finely chopped anchovies into a heavy-based wok, or other capacious pan, and cook, stirring over a medium heat for about a minute, or until the anchovies have almost dissolved into the oil.
Stir in the garlic and chilli flakes, then turn the heat up a little and tumble in the tomatoes, stirring them gently for about 2 minutes, or until they are beginning to soften.
Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for around another 2 minutes until they have broken down a little in the thickened, reduced, now orange-tinted liquid.
Take the pan off the heat, stir in the mascarpone and, when it’s all melted into the sauce, duly stir in the Parmesan and parsley.
Before you drain the pasta, lower in a cup to remove some of the cooking water.
Or use a mesh ladle or pasta claw to transfer the gemelli directly.
Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta.
Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed.
Sprinkle with a little parsley and take the Parmesan to the table to serve.
- Gemelli with Anchovies, Tomato and Mascarpone - Penguin Books Australia
- Nigella Lawson: exclusive recipes from her new book, At My Table | Food | The Guardian
Sunday 5 March 2017
Stuffed Cannelloni.
Meat and Ricotta Cheese Stuffed Cannelloni: by Chef Michele Morris.
Made from large tube-shaped pasta that can be either smooth or ridged, cannelloni is usually stuffed with meat, vegetables or cheese.
Ingredients
1 pound ground beef, browned
1 pound whole milk ricotta cheese
2 large eggs
½ cup grated Parmigiano Reggiano cheese
4 cups marinara sauce
8 ounces cannelloni tubes, cooked 1 minute shy of al dente, drained
2 cups shredded mozzarella cheese, or more to taste
Instructions
Combine cooked ground beef with ricotta, eggs and Parmigiano cheese; stir together.
Spoon mixture into a large Ziploc bag and cut a ½ corner off the bag.
Spread ¼ of the marinara sauce on the bottom of a13 x 9 inch baking pan.
Pipe filling into cook cannelloni tubes and nestle tightly in baking pan.
Pour remaining marinara sauce over the top, then sprinkle mozzarella over the top.
Bake at 190C for about 30 minutes.
Notes
Alternatively, skip ground beef and mix in 1-2 pounds chopped greens with the ricotta for a vegetarian alternative.
If your marinara sauce is quite thick, cover to bake the cannelloni.
If it is somewhat thin like mine was, leave it open to bake and the sauce will reduce down and thicken as it cooks.
Be sure to watch carefully so that the cheese on the top doesn't burn.
Marinara sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.
'via Blog this'
Made from large tube-shaped pasta that can be either smooth or ridged, cannelloni is usually stuffed with meat, vegetables or cheese.
Ingredients
1 pound ground beef, browned
1 pound whole milk ricotta cheese
2 large eggs
½ cup grated Parmigiano Reggiano cheese
4 cups marinara sauce
8 ounces cannelloni tubes, cooked 1 minute shy of al dente, drained
2 cups shredded mozzarella cheese, or more to taste
Instructions
Combine cooked ground beef with ricotta, eggs and Parmigiano cheese; stir together.
Spoon mixture into a large Ziploc bag and cut a ½ corner off the bag.
Spread ¼ of the marinara sauce on the bottom of a13 x 9 inch baking pan.
Pipe filling into cook cannelloni tubes and nestle tightly in baking pan.
Pour remaining marinara sauce over the top, then sprinkle mozzarella over the top.
Bake at 190C for about 30 minutes.
Notes
Alternatively, skip ground beef and mix in 1-2 pounds chopped greens with the ricotta for a vegetarian alternative.
If your marinara sauce is quite thick, cover to bake the cannelloni.
If it is somewhat thin like mine was, leave it open to bake and the sauce will reduce down and thicken as it cooks.
Be sure to watch carefully so that the cheese on the top doesn't burn.
Marinara sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.
'via Blog this'
Thursday 9 February 2017
Pasta Frittata.
Pasta Frittata Recipe - NYT Cooking:
Pasta pancake (frittata).
Leftover Pasta Reborn as a Pie!
Creamy and solid at the same time, the pasta frittata is more substantial than a regular frittata, but no less versatile.
“Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat.
Make it your own.
A handful of parsley stirred into the mix is nice.
The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven.
They will become crunchy, giving the leftover pasta yet one more pleasant dimension.
It is best to use fairly low oven heat to keep the eggs from overcooking, but as long as you remove the pie the moment the eggs no longer look runny, it will be fine.”
100g spaghetti, linguine, fettuccine or other long pasta (or about 1/2 pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
1/4 cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese (our cheese of choice here is Gruyère - Gruyère is a nutty cheese that melts well)
Some frittata recipes don't use any cream or milk (1/4 cup), but we find that doing so adds a lovely creaminess and protects the eggs from becoming rubbery.
If using leftover cooked pasta, chop it up.
If using dried pasta, bring a large pot of water to a boil, and salt it.
Cook pasta until barely tender, somewhat short of where you would normally cook it.
Drain, and immediately toss it in a wide bowl with half the butter or oil.
Cool it a bit.
Heat oven to 180C.
Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high.
If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
In a large bowl, whisk together eggs and milk or half and half until fully combined.
Stir in cheese and season with salt and pepper.
Combine pasta with ingredients, along with salt and pepper (less salt if you are using meat).
Pour into skillet, and turn heat to medium-low.
Use a spoon if necessary to even out top of frittata.
Cook undisturbed until mixture firms up on bottom, then transfer to oven.
Bake just until top is set, about 10 minutes.
Be careful not to overcook it.
Remove, and serve hot or at room temperature.
Once you've made a few frittatas and are comfortable with the technique, you'll be able to adjust the ingredients according to the season and your taste: blanched dark greens in the fall, for example, or roasted winter squash later in the year.
Usually it starts on the stove and ends in the oven, where it develops a nice, golden finish.
'via Blog this'
Pasta pancake (frittata).
Leftover Pasta Reborn as a Pie!
Creamy and solid at the same time, the pasta frittata is more substantial than a regular frittata, but no less versatile.
“Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat.
Make it your own.
A handful of parsley stirred into the mix is nice.
The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven.
They will become crunchy, giving the leftover pasta yet one more pleasant dimension.
It is best to use fairly low oven heat to keep the eggs from overcooking, but as long as you remove the pie the moment the eggs no longer look runny, it will be fine.”
100g spaghetti, linguine, fettuccine or other long pasta (or about 1/2 pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
1/4 cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese (our cheese of choice here is Gruyère - Gruyère is a nutty cheese that melts well)
Some frittata recipes don't use any cream or milk (1/4 cup), but we find that doing so adds a lovely creaminess and protects the eggs from becoming rubbery.
If using leftover cooked pasta, chop it up.
If using dried pasta, bring a large pot of water to a boil, and salt it.
Cook pasta until barely tender, somewhat short of where you would normally cook it.
Drain, and immediately toss it in a wide bowl with half the butter or oil.
Cool it a bit.
Heat oven to 180C.
Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high.
If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
In a large bowl, whisk together eggs and milk or half and half until fully combined.
Stir in cheese and season with salt and pepper.
Combine pasta with ingredients, along with salt and pepper (less salt if you are using meat).
Pour into skillet, and turn heat to medium-low.
Use a spoon if necessary to even out top of frittata.
Cook undisturbed until mixture firms up on bottom, then transfer to oven.
Bake just until top is set, about 10 minutes.
Be careful not to overcook it.
Remove, and serve hot or at room temperature.
Once you've made a few frittatas and are comfortable with the technique, you'll be able to adjust the ingredients according to the season and your taste: blanched dark greens in the fall, for example, or roasted winter squash later in the year.
Usually it starts on the stove and ends in the oven, where it develops a nice, golden finish.
'via Blog this'
Wednesday 25 January 2017
Anelletti Al Forno. Oven Baked Pasta.
Anelletti Al Forno (Ring-shaped Pasta With Meat Sauce, Peas And Cheese) – Sicilia
1. Make Soffritto/odori/battuto (onions, celery, and carrots in a 1:1:1 ratio)
gently sauteed in olive oil:
- 1 onions finely chopped
- 1 carrot finely chopped
- 1 stalk celery finely chopped
- 2 garlic cloves, finely chopped
2. Make the Ragu
add to Soffritto:
- 250 grams Ground meat (ground veal or a mix of minced veal and pork)
- half glass (1/2 cup) red wine (or marsala)
- 250 mls tomato sauce (passata)
- 1 bay leaf
- salt
- chili pepper flakes
- 1 tablespoon sugar
- 200 grams peas
let the Ragu cook for 20 mins at medium heath.
3. Boil the pasta (I use Fusilli Short) in salted water to a very al dente consistency, drain.
Mix cooked pasta with the ragù until coated and well-combined.
If the mixture is a bit dry or sticky, add some liquid (milk or broth or just some water).
Mix generously with grated Parmigiano/cheddar/pecorino cheese.
- 150 gr grams anelletti/“little rings” pasta (or risoni pasta - also Orzo - “big rice"- a form of short-cut pasta, shaped like a large grain of rice, OR Stelline Pasta - any soup pasta.)
- 100 grams Sharp provolone cheese tastes very similar to cheddar or parmesean.
4. Assemble the Pasta:
Cover generously the bottom of a baking dish with olive oil and breadcrumbs,
line pan with slices of fried eggplant,
spread over the top half the quantity of ragù with pasta,
place on top some fontina cheese (gruyere, gouda cheeses may be substituted for fontina cheese) or...mozzarella,
spread the rest of the pasta over the top and press it down firmly.
top with the remaining breadcrumbs!
- 1 eggplant, fried
- 15 grams breadcrumbs
Bake in a pre-heated oven at 190°C-200°C for 30-45 minutes, or until it is golden brown.
Serve a slice of Anelletti al forno and enjoy!
Tip: use a kitchen scissors to cut through the top layer of cheese and pasta, and then use a spatula or a knife to cut through to the bottom or the pan.
----------
OR Make the Ragu differently:
Heat 4-6 tablespoons of extra virgin olive oil in a heavy-bottomed pot and sautèe the celery, onion and carrot previously diced;
sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
Add minced beef over a high heat, stirring to keep the meat from sticking together until browned.
Add the wine and when it has evaporated, add salt and pepper, then the tomato paste and passata and bay leaves.
Mix well, put a lid on and let it simmer for 1 to 1 1/2 hours.
And the video of Anelletti Al Forno from:
- BBC iPlayer - Rick Stein's Long Weekends - 10. Palermo: OR
- BBC - Rick Stein's Long Weekends: Series 1 - Palermo - Animmex: watch from 22:45!
There are tens of hundreds of baked pasta recipes across Italy!
Another recipes of Pasta al forno:
- Pasta al forno (Baked Pasta) | Memorie di Angelina: with short, dried pasta such as penne or rigatoni and bechamel sauce.
There are many versions of pasta al forno, many of which are vegetarian.
A typical southern baked pasta dish is zitoni al forno con le polpettine, known among Italian-Americans as Baked Ziti.
But to mind, this version will always be the pasta al forno, the one to master first before trying anything else.
About: Pasta al forno (Sicilian baked pasta).
One of the typical dishes of the Sicilian tradition, also called “pasta al forno” (literally, pasta in the oven), is prepared with “anelletti”, special shape of paste in a ring-like form, that was used to be prepared on Sundays and holidays.
The tradition says that the first such Timballi/Timballo were introduced by Arabs and soon become widespread all over the island for their easiness of transportation.
In addition to the classic recipe with a meat and peas ragout, Sicilian usually add diced hard eggs, fried aubergine, cheese and diced ham.
It is similar to a casserole and is sometimes referred to in English as a pie or savory cake.
Anna Del Conte wrote that Béchamel is the most consistently used ingredient in timballos.
1. Make Soffritto/odori/battuto (onions, celery, and carrots in a 1:1:1 ratio)
gently sauteed in olive oil:
- 1 onions finely chopped
- 1 carrot finely chopped
- 1 stalk celery finely chopped
- 2 garlic cloves, finely chopped
2. Make the Ragu
add to Soffritto:
- 250 grams Ground meat (ground veal or a mix of minced veal and pork)
- half glass (1/2 cup) red wine (or marsala)
- 250 mls tomato sauce (passata)
- 1 bay leaf
- salt
- chili pepper flakes
- 1 tablespoon sugar
- 200 grams peas
let the Ragu cook for 20 mins at medium heath.
3. Boil the pasta (I use Fusilli Short) in salted water to a very al dente consistency, drain.
Mix cooked pasta with the ragù until coated and well-combined.
If the mixture is a bit dry or sticky, add some liquid (milk or broth or just some water).
Mix generously with grated Parmigiano/cheddar/pecorino cheese.
- 150 gr grams anelletti/“little rings” pasta (or risoni pasta - also Orzo - “big rice"- a form of short-cut pasta, shaped like a large grain of rice, OR Stelline Pasta - any soup pasta.)
- 100 grams Sharp provolone cheese tastes very similar to cheddar or parmesean.
4. Assemble the Pasta:
Cover generously the bottom of a baking dish with olive oil and breadcrumbs,
line pan with slices of fried eggplant,
spread over the top half the quantity of ragù with pasta,
place on top some fontina cheese (gruyere, gouda cheeses may be substituted for fontina cheese) or...mozzarella,
spread the rest of the pasta over the top and press it down firmly.
top with the remaining breadcrumbs!
- 1 eggplant, fried
- 15 grams breadcrumbs
Bake in a pre-heated oven at 190°C-200°C for 30-45 minutes, or until it is golden brown.
Serve a slice of Anelletti al forno and enjoy!
Tip: use a kitchen scissors to cut through the top layer of cheese and pasta, and then use a spatula or a knife to cut through to the bottom or the pan.
----------
OR Make the Ragu differently:
Heat 4-6 tablespoons of extra virgin olive oil in a heavy-bottomed pot and sautèe the celery, onion and carrot previously diced;
sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
Add minced beef over a high heat, stirring to keep the meat from sticking together until browned.
Add the wine and when it has evaporated, add salt and pepper, then the tomato paste and passata and bay leaves.
Mix well, put a lid on and let it simmer for 1 to 1 1/2 hours.
And the video of Anelletti Al Forno from:
- BBC iPlayer - Rick Stein's Long Weekends - 10. Palermo: OR
- BBC - Rick Stein's Long Weekends: Series 1 - Palermo - Animmex: watch from 22:45!
There are tens of hundreds of baked pasta recipes across Italy!
Another recipes of Pasta al forno:
- Pasta al forno (Baked Pasta) | Memorie di Angelina: with short, dried pasta such as penne or rigatoni and bechamel sauce.
There are many versions of pasta al forno, many of which are vegetarian.
A typical southern baked pasta dish is zitoni al forno con le polpettine, known among Italian-Americans as Baked Ziti.
But to mind, this version will always be the pasta al forno, the one to master first before trying anything else.
About: Pasta al forno (Sicilian baked pasta).
One of the typical dishes of the Sicilian tradition, also called “pasta al forno” (literally, pasta in the oven), is prepared with “anelletti”, special shape of paste in a ring-like form, that was used to be prepared on Sundays and holidays.
The tradition says that the first such Timballi/Timballo were introduced by Arabs and soon become widespread all over the island for their easiness of transportation.
In addition to the classic recipe with a meat and peas ragout, Sicilian usually add diced hard eggs, fried aubergine, cheese and diced ham.
It is similar to a casserole and is sometimes referred to in English as a pie or savory cake.
Anna Del Conte wrote that Béchamel is the most consistently used ingredient in timballos.
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