Crab meat is what comes to my mind when I think of a dish which is luxurious in all terms. You may end up spending a fortune (close to $40 a pound) gulping down a few crab cakes. And once done, you will be left wanting for more.
Cooks on the East and West Coast now have access to great fresh crab meat, and if you can resist eating it straight from the container or tossing it with a little mayonnaise, it can make a full meal. Fresh crab meat makes the pasta sauce so luxurious that no other dish can provide this with so little work.
Recently, I found fresh crab meat for less than $20 a pound from Maine. It costs more or less the same if you are looking for crab meat from Maryland. "Jumbo meat" is the more expensive than "claw meat" and "lump lump". Just shop around you'll get some fresh crab meat at some really attractive prices.
If you intend making a pasta dish, you will get the claw meat for $15 a pound. Jumbo lump is a bit more costlier at $25 a pound. If you wish to buy freshly picked Dungeness crab, you can look at the West Coast fish markets where it sells for $25 a pound.
You can also use crab meat packed in tins or containers if you can't get fresh ones. They are often pasteurized and packed in containers and then refrigerated. It costs almost the as fresh meat but it is picking up in terms of popularity with crab meat eaters.
It's a second choice but no a terrible one. The fresh crab meat has some intense flavor which may not found in crabs in containers or pasteurized crab.
It's very easy to cook the crab meat. Here is how you do it:
1) Use crab meat, garlic, olive oil and a chili or two.
2) Turn off the heat when the garlic turns "gold" not brown.
3) As soon as the garlic starts coloring, you can add a cup of cherry tomatoes.
4) Continue cooking till the tomatoes collapse.
5) Just heat the crab meat. Ensure that you are not cooking the crab meat as it is already cooked before picking.
There are lot of pasta shapes which you can use with the crab meat. I have not found the right pasta shape, but it doesn't really matter. Just make sure that you shop for the right crab meat instead.
--Pasta With Crab--
~ 1 pound pasta
~ 1/2 pound crab meat, or more
~ 1/3 cup extra-virgin olive oil
~ 1/4 cup chopped fresh parsley leaves
~ 2 dried red chilies, or to taste
~ 2 tablespoons slivered or minced garlic
~ Salt to taste
Bring a large pot of water to a boil, and salt it. Put oil, garlic, chilies and a pinch of salt in a saucepan large enough to hold cooked pasta and turn heat to medium-low. Cook, shaking pan, until garlic just begins to color; turn off heat.
When water boils, cook pasta. When it is just about done, turn heat under oil back to low and add crab; stir once or twice. Drain pasta (reserve a bit of cooking water), and toss it in crab sauce to coat. If mixture seems a bit dry, add reserved cooking water or more olive oil. Stir in parsley, adjust seasoning, and serve.
Article Source: http://EzineArticles.com/?expert=Jonathan_T._Teng
Sunday, August 23, 2009
Saucing The Pasta
The traditional pasta sauces will generally be categorized as one of the following: a tomato or vegetable-based sauce, a cream or butter-based sauce, a cheese sauce, a meat sauce, a herb-based sauce, or an oil-based sauce, with each variation containing a variety of ingredients mixed into the sauce base Find here some tips about how to combine the different Types of pasta with different types of sauce
Shaped Pasta: Conchiglie, farfalle, fusilli, gemelli, gnocchetti, gramigna, lumache, lumaconi, orecchiette, radiatori, route and rotini.
Use: Thick tomato or meat sauces, pesto, chunky sauces, cheese sauces and sauces with herbs
Tubular Pasta: Canneroni, cannolicchi, cavatappi, garganelli, macaroni, maccheroncelli, manicotti, penne, rigatoni, tortiglioni, and ziti.
Use: Accept the same type of sauce as the shaped pasta plus thick cream sauces
Strand Pasta: Angel hair, capellini, chitarra, fedelini, spaghetti, and vermicelli.
Sauce: Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces
Ribbon Pasta: Fettuccine, lasagne, linguine, pappardelle, riginette, tagliatelle, and trenette.
Sauce:(For the wider dried pastas) can be used meat sauces, thick tomato sauces, and thick cream sauces; (For narrow or fresh pastas) can be used Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces
Soup Pasta: Acini di pepe, alphabets, anellini, conchigliette, ditali, farfalline, orzo, pastine, risi, stele, stortini, and tubetti.
Can be used: Light sauces, mainly used in broth or soups with a light base.
Stuffed Pasta: Agnolotti, pansotti, ravioli, tortelli, and tortellini
Match with: Light tomato sauce, light cream based sauce, and broth
Asian Noodles: Normal Asian, Asian wheat and Asian rice noodles, bean thread noodles, cornstarch or seaweed noodles, and soba noodles. Generally not eaten with a sauce. Used in stir-fries, soups and salads.
CARBONARA SAUCE
Carbonara Sauce is another delicious Classic Italian Pasta Sauce. Creamy egg and bacon ingredients. Very quick and easy to make.
Serves: 4-6
Preparation Time:15 minutes
Total cooking time: 25 minutes
Ingredients.
8 bacon rashers
4 eggs
1/2 cup freshly grated Parmesan(50 g/ 1-3/4 oz)
1-1/4 cups cream (315 ml/10fl oz)
Amount suggested for 500g pasta (1lb)
Directions:
Remove and discard the bacon rind and cut the bacon into thin Strips. Cook in a heavy-based pan over medium heat until crisp. Drain on paper towels. In the meantime cook the pasta according to the pasta package instructions, untill al dente. Drain and return to the pan to keep warm. Beat the eggs, Parmesan and cream in a bowl until well combined. Stir the bacon through the mixture. Pour the sauce over the hot pasta and toss gently until the sauce coats the pasta. Return the pan to very low heat and cook for 1/2 to 1 minute or until the sauce has slightly thickened. Add freshly ground black pepper and Parmesan, to taste.
Article Source: http://EzineArticles.com/?expert=Magaly_G
Shaped Pasta: Conchiglie, farfalle, fusilli, gemelli, gnocchetti, gramigna, lumache, lumaconi, orecchiette, radiatori, route and rotini.
Use: Thick tomato or meat sauces, pesto, chunky sauces, cheese sauces and sauces with herbs
Tubular Pasta: Canneroni, cannolicchi, cavatappi, garganelli, macaroni, maccheroncelli, manicotti, penne, rigatoni, tortiglioni, and ziti.
Use: Accept the same type of sauce as the shaped pasta plus thick cream sauces
Strand Pasta: Angel hair, capellini, chitarra, fedelini, spaghetti, and vermicelli.
Sauce: Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces
Ribbon Pasta: Fettuccine, lasagne, linguine, pappardelle, riginette, tagliatelle, and trenette.
Sauce:(For the wider dried pastas) can be used meat sauces, thick tomato sauces, and thick cream sauces; (For narrow or fresh pastas) can be used Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces
Soup Pasta: Acini di pepe, alphabets, anellini, conchigliette, ditali, farfalline, orzo, pastine, risi, stele, stortini, and tubetti.
Can be used: Light sauces, mainly used in broth or soups with a light base.
Stuffed Pasta: Agnolotti, pansotti, ravioli, tortelli, and tortellini
Match with: Light tomato sauce, light cream based sauce, and broth
Asian Noodles: Normal Asian, Asian wheat and Asian rice noodles, bean thread noodles, cornstarch or seaweed noodles, and soba noodles. Generally not eaten with a sauce. Used in stir-fries, soups and salads.
CARBONARA SAUCE
Carbonara Sauce is another delicious Classic Italian Pasta Sauce. Creamy egg and bacon ingredients. Very quick and easy to make.
Serves: 4-6
Preparation Time:15 minutes
Total cooking time: 25 minutes
Ingredients.
8 bacon rashers
4 eggs
1/2 cup freshly grated Parmesan(50 g/ 1-3/4 oz)
1-1/4 cups cream (315 ml/10fl oz)
Amount suggested for 500g pasta (1lb)
Directions:
Remove and discard the bacon rind and cut the bacon into thin Strips. Cook in a heavy-based pan over medium heat until crisp. Drain on paper towels. In the meantime cook the pasta according to the pasta package instructions, untill al dente. Drain and return to the pan to keep warm. Beat the eggs, Parmesan and cream in a bowl until well combined. Stir the bacon through the mixture. Pour the sauce over the hot pasta and toss gently until the sauce coats the pasta. Return the pan to very low heat and cook for 1/2 to 1 minute or until the sauce has slightly thickened. Add freshly ground black pepper and Parmesan, to taste.
Article Source: http://EzineArticles.com/?expert=Magaly_G
What Are The Ingredients Of The Best Italian Recipes?
It might come as a surprise that Italian cooking doesn’t exist.
Italy was united only in 1861 and the history of this country is so fragmented that every city and village has its own, ferociously guarded traditions.
For centuries neighboring towns have looked at each other as enemies, stubbornly refusing to share language, traditions and cooking recipes. Even the name of common food is jealously guarded: for example the same sea snails are called in Ancona “crocette”, in Senigallia (30 km away) “garagoi”.
The geography of Italy didn’t help matters either, the west and the east coast are divided by a high range of mountains, the Apennines and the Italian boot is separated from the rest of the continent by the even higher Alps. The result is that we find in a relatively small nation a climate that ranges from the warm Mediterranean to the cool alpine weather, with almost everything else in between.
The cooking reflects this great variety with ingredients coming from land and sea and from very different climates.
Given roughly the same ingredients two sea towns with a temperate climate like Naples and Venice managed to develop very different culinary traditions.
Only television brought to Italy a certain uniformity with a shared common language and similar cultural patterns.
There are though two main ingredients in Italian food that I think unite the nation.
The first is the love and respect for food quality and freshness: only the best produce will do for the family table. The quality is pursued in the daily markets and little shops that survive despite the advent of the large superstores, always regarded with suspicion by the Italian consumer.
The second is the attitude toward eating: sitting at the table is a rite that daily brings together family and friends, it becomes more than just eating, is an act of love and sharing that keeps together the basic social structure.
The recipe I am going to talk about simplify these two concepts: it is based on the quality and freshness of the ingredients and is the kind of food that you prepare after a day at the beach, while chatting with friends and sipping a glass of white wine.
Ingredients:
Sauce:
One big mozzarella: look for the fresh kind that comes in its own liquid, if possible made with buffalo milk instead of the more current one made with regular cow milk.
Fresh basil: possibly just picked leaves, never the dried substitute.
One cup of cherry tomatoes.
Two cloves of garlic: keep away from the powder.
Crushed chili pepper.
Pasta:
A packet of pasta: your favorite shape but take care to cook it rigorously “al dente”, overcooked pasta can spoil the best sauces.
Instructions:
Chop roughly the ingredients of the sauce and mix them in a big bowl with a little of your best extra virgin olive oil.
Boil the pasta in salted water, don’t exceed the cooking times on the package.
Drain the pasta and pass it under cool running water, this will prevent the mozzarella from sticking in one solid block at the bottom of the bowl.
Mix the pasta with the other ingredients and enjoy it with your friends and family.
Article Source: http://EzineArticles.com/?expert=Elda_Rita_Tessadori
Italy was united only in 1861 and the history of this country is so fragmented that every city and village has its own, ferociously guarded traditions.
For centuries neighboring towns have looked at each other as enemies, stubbornly refusing to share language, traditions and cooking recipes. Even the name of common food is jealously guarded: for example the same sea snails are called in Ancona “crocette”, in Senigallia (30 km away) “garagoi”.
The geography of Italy didn’t help matters either, the west and the east coast are divided by a high range of mountains, the Apennines and the Italian boot is separated from the rest of the continent by the even higher Alps. The result is that we find in a relatively small nation a climate that ranges from the warm Mediterranean to the cool alpine weather, with almost everything else in between.
The cooking reflects this great variety with ingredients coming from land and sea and from very different climates.
Given roughly the same ingredients two sea towns with a temperate climate like Naples and Venice managed to develop very different culinary traditions.
Only television brought to Italy a certain uniformity with a shared common language and similar cultural patterns.
There are though two main ingredients in Italian food that I think unite the nation.
The first is the love and respect for food quality and freshness: only the best produce will do for the family table. The quality is pursued in the daily markets and little shops that survive despite the advent of the large superstores, always regarded with suspicion by the Italian consumer.
The second is the attitude toward eating: sitting at the table is a rite that daily brings together family and friends, it becomes more than just eating, is an act of love and sharing that keeps together the basic social structure.
The recipe I am going to talk about simplify these two concepts: it is based on the quality and freshness of the ingredients and is the kind of food that you prepare after a day at the beach, while chatting with friends and sipping a glass of white wine.
Ingredients:
Sauce:
One big mozzarella: look for the fresh kind that comes in its own liquid, if possible made with buffalo milk instead of the more current one made with regular cow milk.
Fresh basil: possibly just picked leaves, never the dried substitute.
One cup of cherry tomatoes.
Two cloves of garlic: keep away from the powder.
Crushed chili pepper.
Pasta:
A packet of pasta: your favorite shape but take care to cook it rigorously “al dente”, overcooked pasta can spoil the best sauces.
Instructions:
Chop roughly the ingredients of the sauce and mix them in a big bowl with a little of your best extra virgin olive oil.
Boil the pasta in salted water, don’t exceed the cooking times on the package.
Drain the pasta and pass it under cool running water, this will prevent the mozzarella from sticking in one solid block at the bottom of the bowl.
Mix the pasta with the other ingredients and enjoy it with your friends and family.
Article Source: http://EzineArticles.com/?expert=Elda_Rita_Tessadori
Saturday, August 15, 2009
Dining Out At Home
I really enjoy eating at nice restaurants. Not because I don't enjoy cooking, but more to the point, I enjoy good food. I was working in a small Oregon town for a while and found myself hard pressed for someplace really good to eat. There were plenty of restaurants in town, just very few with food I would consider really delicious. This same situation can be found in many small towns all over America.
When I'm getting together with friends, or friend as the case my be, it's always nice to eat dinner at my house. I am then in control of the evening. No rushing to be in time for my reservation at the restaurant. We are able to enjoy whatever music we find enjoyable. There is no waiter hovering for his tip. I especially enjoy when the waiter wants to ask about the meal and my mouth if full of food.
There is nobody standing around waiting for my table. I know the food will be good because I know exactly what went into it. We can stay seated at the table for as long as we want or better yet, move the party into the living room. (Even better on a rainy night)
I thought it would be fun to pass along the makings of a truly great dinner, assuming Italian is a meal of choice. Whatever you do, don't cheapskate on the ingredients. Start with a nice green salad. Have perhaps two dressings available. Again, don't cheapskate. A bottle of nice wine is always good. Have your dealer assist you with the selection. Also, be sure to have coffee available. Perhaps more then one flavor. Now let's get to the heart of the situation.
Olive Garden Lasagna
Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled
Vegetable Mix:
4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each
Lay out enough dry lasagna strips in a 9x13 pan to
ensure you have enough to make 3 full layers, with
very little overlap on each layer. Remove the dry
strips and cook according to package instructions until
barely "al dente" and drain.
ALFREDO SAUCE:
Heat water to a boil in the bottom of
a double boiler. Add butter, cream and pepper to the
top pot and heat until butter is completely melted,
then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the
sauce into 2 equal portions. Refrigerate 1 portion for
use later.
RICOTTA CHEESE MIX:
Combine all ingredients in a
bowl and blend thoroughly with a rubber spatula. Set
aside at room temp.
VEGETABLES:
Combine all veggies and mix well.
ASSEMBLY:
Coat the bottom and sides of a 9x13
baking dish with vegetable spray. Lay out cooked
lasagna strips (about 4) to cover entire bottom.
Spread 1 1/4 c of the Ricotta mix evenly over the
strips. Top with 8 c of veggie mix and spread out
evenly. Lay out 9 of the mozzarella slices to cover the
veggie layer. Repeat this layering. Top the second
layer of mozzarella slices with lasagna strips and
spread them evenly with 1 1/4 c ricotta cheese mix to
finish.
COOKING:
Spray a sheet of foil with vegetable spray
and cover the baking dish tightly with the foil, sprayed
side down. Bake in a preheated 375F oven for about
an hour or until the internal temp is 165F. Remove
from the oven and allow to sit for a few minutes,
covered, before cutting and serving. Immediately prior
to serving, heat the reserved portion of Alfredo Sauce
and ladle the hot sauce over each slice of lasagna as
it is served.
An appetizer is always nice to get the evening started.
Olive Gardens Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.
No truly great dinner is complete without a totally decadent dessert. Try this on for size.
Cracker Barrel Cherry Chocolate Cobbler
1 1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped
Preheat oven to 350F. In large bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of large peas. Melt over hot (not boiling) water, Nestle's
semi sweet chocolate morsels. Remove from heat and cool slightly
at room temperature (about 5 minutes). Add milk and egg to melted
chocolate and mix well. Blend chocolate into flour mixture. Spread
cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 45 minutes. Serve warm with heavy cream.
It is best to have several wheelbarrows available to transport you from the table to the couch. Also, have a prepared statement already written where-by you swear to go on a diet the very next day.
Article Source: http://EzineArticles.com/?expert=Paidra_Delayno
When I'm getting together with friends, or friend as the case my be, it's always nice to eat dinner at my house. I am then in control of the evening. No rushing to be in time for my reservation at the restaurant. We are able to enjoy whatever music we find enjoyable. There is no waiter hovering for his tip. I especially enjoy when the waiter wants to ask about the meal and my mouth if full of food.
There is nobody standing around waiting for my table. I know the food will be good because I know exactly what went into it. We can stay seated at the table for as long as we want or better yet, move the party into the living room. (Even better on a rainy night)
I thought it would be fun to pass along the makings of a truly great dinner, assuming Italian is a meal of choice. Whatever you do, don't cheapskate on the ingredients. Start with a nice green salad. Have perhaps two dressings available. Again, don't cheapskate. A bottle of nice wine is always good. Have your dealer assist you with the selection. Also, be sure to have coffee available. Perhaps more then one flavor. Now let's get to the heart of the situation.
Olive Garden Lasagna
Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled
Vegetable Mix:
4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each
Lay out enough dry lasagna strips in a 9x13 pan to
ensure you have enough to make 3 full layers, with
very little overlap on each layer. Remove the dry
strips and cook according to package instructions until
barely "al dente" and drain.
ALFREDO SAUCE:
Heat water to a boil in the bottom of
a double boiler. Add butter, cream and pepper to the
top pot and heat until butter is completely melted,
then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the
sauce into 2 equal portions. Refrigerate 1 portion for
use later.
RICOTTA CHEESE MIX:
Combine all ingredients in a
bowl and blend thoroughly with a rubber spatula. Set
aside at room temp.
VEGETABLES:
Combine all veggies and mix well.
ASSEMBLY:
Coat the bottom and sides of a 9x13
baking dish with vegetable spray. Lay out cooked
lasagna strips (about 4) to cover entire bottom.
Spread 1 1/4 c of the Ricotta mix evenly over the
strips. Top with 8 c of veggie mix and spread out
evenly. Lay out 9 of the mozzarella slices to cover the
veggie layer. Repeat this layering. Top the second
layer of mozzarella slices with lasagna strips and
spread them evenly with 1 1/4 c ricotta cheese mix to
finish.
COOKING:
Spray a sheet of foil with vegetable spray
and cover the baking dish tightly with the foil, sprayed
side down. Bake in a preheated 375F oven for about
an hour or until the internal temp is 165F. Remove
from the oven and allow to sit for a few minutes,
covered, before cutting and serving. Immediately prior
to serving, heat the reserved portion of Alfredo Sauce
and ladle the hot sauce over each slice of lasagna as
it is served.
An appetizer is always nice to get the evening started.
Olive Gardens Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.
No truly great dinner is complete without a totally decadent dessert. Try this on for size.
Cracker Barrel Cherry Chocolate Cobbler
1 1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped
Preheat oven to 350F. In large bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of large peas. Melt over hot (not boiling) water, Nestle's
semi sweet chocolate morsels. Remove from heat and cool slightly
at room temperature (about 5 minutes). Add milk and egg to melted
chocolate and mix well. Blend chocolate into flour mixture. Spread
cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 45 minutes. Serve warm with heavy cream.
It is best to have several wheelbarrows available to transport you from the table to the couch. Also, have a prepared statement already written where-by you swear to go on a diet the very next day.
Article Source: http://EzineArticles.com/?expert=Paidra_Delayno
Five Great Pasta Dishes For Students To Microwave
Pasta is one of the great energy foods in the world and great quick meal can be knocked out in your microwave in no time at all. Cooking pasta in a microwave oven is extremely easy and with the versatility of pasta an enormous number of meals can be created. Here's five tasty and quick meals for all you students out there. All of these recipes are based on you using an 8000 watt microwave oven. You will have to adjust your cooking times according to your microwaves wattage. Remember when you cover food always use microwave safe wrap and that steam will build up and when you take the microwave wrap off this can scold, so be very careful.
1; This recipe will serve two people. Take some pasta shells [conchiglie] about a cup full per serving and put them into a microwave safe container, add a crushed clove of garlic, a tin of chopped tomatoes, a teaspoon of olive oil and a sprinkle of basil. Cover this with a microwave safe plastic and microwave on full power for three minutes. Remove from your microwave and stir, if you think it may need some more liquid add two tablespoons of water, return to the microwave for three more minutes and cook on full power. Remove the microwave and stir. Leave this to stand for two minutes and serve. This is great recipe for vegetarians and has amazing flavours which everybody will enjoy.
2; Macaroni and Cheese;
Put a cup of macaroni in a microwave safe dish with two cups of hot water, two tablespoons of butter or margarine, add a pinch of salt and a pinch of pepper, and two cups of milk.Cover with a microwave safe cover cook on full power for five minutes and remove and stir. Return to your microwave and cook for a further five minutes on half power. Add a third of a cp of flour and 10oz of any cheese you fancy. Cover and cook for a further twenty minutes on half power. Remove from your microwave stir well and leave to stand for at least two minutes before you serve.
3;Microwave tuna pasta and sweetcorn.
Place six strips of lasagne in bowl of water and leave to soak for an hour. Put half an onion, a teaspoon of oil, and quarter cup of flour in a microwave safe bowl and cook on full power for one minute add one and half cups of grated cheese and a pinch of salt and pepper, two cups of milk and cook for a further four minutes. Remove from the microwave and stir well. Drain the lasagne. Combine a tin of tuna, a tin of sweetcorn in a dish and the previously cooked onion and cheese mixture and then spread some of the mix over the base of a microwave dish. Put two strips of lasagne over this and then repeat the layers. Spread a quarter of a cup of parmesan cheese over the top, cover and cook for fifteen minutes on full power. Leave to stand for two minutes and serve.
4; Microwave egg noodle casserole;
This is a great winter warmer recipe. Take three cups of noodles and place in a microwave safe bowl. Add two cups of hot water, cover and cook on full power for three minutes. Remove from the microwave and stir cover and cook for a further two minutes, remove from the microwave and leave to stand. Check that the noodles are soft, if not, cook on full power for another thirty seconds. Add a half a cup full of chopped onions and a cup full of any mixed vegetables with a tin of mushroom soup along with two cups of any meat you like. Cover and microwave on full power for five minutes, remove from microwave and stir well adding in two cups of crushed potatoes and then cover and microwave for eleven minutes on three quarter power. Remove from you microwave and leave to stand for two minutes before serving.
5;Microwave Spaghetti Bolognese;
Take one pound of minced beef, half a cup of onion chopped and two crushed garlic cloves and crumble into a microwave bowl. Cover and cook on full power for three minutes. Remove from microwave and drain off the fat. Add a tin of chopped tomatoes, two teaspoons of oregano, two teaspoons of tomato paste, a half a teaspoon of thyme and a pinch of salt and pepper and cook on full power for further five minutes. Remove from microwave and leave to stand. Take spaghetti and put in a microwave bowl add two cups of hot water and cook for three minutes. Remove from microwave and stir microwave for a further three minutes and remove from microwave. Leave to stand for two minutes before serving this wonderful traditional dish.
Article Source: http://EzineArticles.com/?expert=Ross_Wharton
1; This recipe will serve two people. Take some pasta shells [conchiglie] about a cup full per serving and put them into a microwave safe container, add a crushed clove of garlic, a tin of chopped tomatoes, a teaspoon of olive oil and a sprinkle of basil. Cover this with a microwave safe plastic and microwave on full power for three minutes. Remove from your microwave and stir, if you think it may need some more liquid add two tablespoons of water, return to the microwave for three more minutes and cook on full power. Remove the microwave and stir. Leave this to stand for two minutes and serve. This is great recipe for vegetarians and has amazing flavours which everybody will enjoy.
2; Macaroni and Cheese;
Put a cup of macaroni in a microwave safe dish with two cups of hot water, two tablespoons of butter or margarine, add a pinch of salt and a pinch of pepper, and two cups of milk.Cover with a microwave safe cover cook on full power for five minutes and remove and stir. Return to your microwave and cook for a further five minutes on half power. Add a third of a cp of flour and 10oz of any cheese you fancy. Cover and cook for a further twenty minutes on half power. Remove from your microwave stir well and leave to stand for at least two minutes before you serve.
3;Microwave tuna pasta and sweetcorn.
Place six strips of lasagne in bowl of water and leave to soak for an hour. Put half an onion, a teaspoon of oil, and quarter cup of flour in a microwave safe bowl and cook on full power for one minute add one and half cups of grated cheese and a pinch of salt and pepper, two cups of milk and cook for a further four minutes. Remove from the microwave and stir well. Drain the lasagne. Combine a tin of tuna, a tin of sweetcorn in a dish and the previously cooked onion and cheese mixture and then spread some of the mix over the base of a microwave dish. Put two strips of lasagne over this and then repeat the layers. Spread a quarter of a cup of parmesan cheese over the top, cover and cook for fifteen minutes on full power. Leave to stand for two minutes and serve.
4; Microwave egg noodle casserole;
This is a great winter warmer recipe. Take three cups of noodles and place in a microwave safe bowl. Add two cups of hot water, cover and cook on full power for three minutes. Remove from the microwave and stir cover and cook for a further two minutes, remove from the microwave and leave to stand. Check that the noodles are soft, if not, cook on full power for another thirty seconds. Add a half a cup full of chopped onions and a cup full of any mixed vegetables with a tin of mushroom soup along with two cups of any meat you like. Cover and microwave on full power for five minutes, remove from microwave and stir well adding in two cups of crushed potatoes and then cover and microwave for eleven minutes on three quarter power. Remove from you microwave and leave to stand for two minutes before serving.
5;Microwave Spaghetti Bolognese;
Take one pound of minced beef, half a cup of onion chopped and two crushed garlic cloves and crumble into a microwave bowl. Cover and cook on full power for three minutes. Remove from microwave and drain off the fat. Add a tin of chopped tomatoes, two teaspoons of oregano, two teaspoons of tomato paste, a half a teaspoon of thyme and a pinch of salt and pepper and cook on full power for further five minutes. Remove from microwave and leave to stand. Take spaghetti and put in a microwave bowl add two cups of hot water and cook for three minutes. Remove from microwave and stir microwave for a further three minutes and remove from microwave. Leave to stand for two minutes before serving this wonderful traditional dish.
Article Source: http://EzineArticles.com/?expert=Ross_Wharton
How to Keep Spaghetti From Falling Through the Grill
Now that I got your attention lets talk about some Great Italian Grilling to start off the
Summer. Unfortunately it does not include grilled spaghetti though spaghetti squash is always an option. This is the time of the year when we abandon the kitchen for the great outdoors. It’s time to get that rustic feeling deep down inside when you grab a piece of meat or fish and throw it on an open flame.
Cooking Italian food in your kitchen is one thing but, cooking Italian food on the grill adds a whole other dimension of flavor. Italian food like many other Mediterranean foods got it’s start on an open flame. Italians from Sicily to Rome grill seafood on a regular basis. So there is no reason why you should not give it a try. It’s simple and uncomplicated just as long as you follow a few easy steps. First make sure your grill is lightly coated with oil before placing any fish on the grill. This will avoid sticking and having your fish fall apart when you try to turn it over. Second make sure your grill is nice and hot before you begin.
Here’s an easy seafood recipe for Grilled Scallops with Vegetables over a nice plate of angel hair pasta for you to start off with. If you feel it’s to much trouble to fire up a grill for a few scallops then by all means throw on a couple of t-bones instead.
Yes you will have to go back into your kitchen to make the pasta and a little aglio e olio sauce but it’s worth it.
# 8 medium sized sea scallops
# 5 cloves of garlic, finely chopped
# 1 tsp of dried oregano
# 1 small red onion, cut into half inch slices
# 6 asparagus spears, peeled
# 1 small zucchini, sliced thin
# 2 large Portabello mushrooms
# 3/4 cup of extra virgin olive oil.
# 2 Tbls of butter
# Juice of one lemon
# 1/2 tsp of salt
# 1/2 tsp of freshly ground black pepper
# 1 pound of angel hair pasta
# 1/4 cup of flat leaf parsley, chopped
PREPARATION
# Wash the scallops and blot dry with a paper towel.
# Place the scallops in a large plastic bag.
# Pour in 1/4 cup of olive oil, 3 cloves of the chopped garlic, and the oregano and refrigerate for around 4 hours.
# Remove the scallops and string them on 2 metal skewers.
# Season with salt and pepper.
# Brush the vegetables with some of remaining 1/2 cup of oil.
# Prepare your grill.
# In the meantime cook the angel hair pasta in 6 quarts of boiling salted water until al dente. Around 5 minutes.
# Grill the vegetables first.
# The onions on indirect heat for about 8 to 10 minutes turning once halfway through.
# The asparagus on direct heat for 6 to 8 minutes turning once halfway through.
# The zucchini on direct heat for 6 to 8 minutes turning once halfway through.
# The mushrooms on direct heat 12 to 15 minutes turning once turning once halfway through.
# Cut the vegetables up into smaller pieces.
# Grill the scallops on indirect heat for about 3 minutes on each side.
# Plate the pasta and place the vegetables on top with the scallops.
# Sauté the rest of the garlic in a small pan in the remaining oil and pour over pasta.
# Squeeze the lemon all over and garnish with parsley.
Article Source: http://EzineArticles.com/?expert=Phillip_Speciale
Summer. Unfortunately it does not include grilled spaghetti though spaghetti squash is always an option. This is the time of the year when we abandon the kitchen for the great outdoors. It’s time to get that rustic feeling deep down inside when you grab a piece of meat or fish and throw it on an open flame.
Cooking Italian food in your kitchen is one thing but, cooking Italian food on the grill adds a whole other dimension of flavor. Italian food like many other Mediterranean foods got it’s start on an open flame. Italians from Sicily to Rome grill seafood on a regular basis. So there is no reason why you should not give it a try. It’s simple and uncomplicated just as long as you follow a few easy steps. First make sure your grill is lightly coated with oil before placing any fish on the grill. This will avoid sticking and having your fish fall apart when you try to turn it over. Second make sure your grill is nice and hot before you begin.
Here’s an easy seafood recipe for Grilled Scallops with Vegetables over a nice plate of angel hair pasta for you to start off with. If you feel it’s to much trouble to fire up a grill for a few scallops then by all means throw on a couple of t-bones instead.
Yes you will have to go back into your kitchen to make the pasta and a little aglio e olio sauce but it’s worth it.
# 8 medium sized sea scallops
# 5 cloves of garlic, finely chopped
# 1 tsp of dried oregano
# 1 small red onion, cut into half inch slices
# 6 asparagus spears, peeled
# 1 small zucchini, sliced thin
# 2 large Portabello mushrooms
# 3/4 cup of extra virgin olive oil.
# 2 Tbls of butter
# Juice of one lemon
# 1/2 tsp of salt
# 1/2 tsp of freshly ground black pepper
# 1 pound of angel hair pasta
# 1/4 cup of flat leaf parsley, chopped
PREPARATION
# Wash the scallops and blot dry with a paper towel.
# Place the scallops in a large plastic bag.
# Pour in 1/4 cup of olive oil, 3 cloves of the chopped garlic, and the oregano and refrigerate for around 4 hours.
# Remove the scallops and string them on 2 metal skewers.
# Season with salt and pepper.
# Brush the vegetables with some of remaining 1/2 cup of oil.
# Prepare your grill.
# In the meantime cook the angel hair pasta in 6 quarts of boiling salted water until al dente. Around 5 minutes.
# Grill the vegetables first.
# The onions on indirect heat for about 8 to 10 minutes turning once halfway through.
# The asparagus on direct heat for 6 to 8 minutes turning once halfway through.
# The zucchini on direct heat for 6 to 8 minutes turning once halfway through.
# The mushrooms on direct heat 12 to 15 minutes turning once turning once halfway through.
# Cut the vegetables up into smaller pieces.
# Grill the scallops on indirect heat for about 3 minutes on each side.
# Plate the pasta and place the vegetables on top with the scallops.
# Sauté the rest of the garlic in a small pan in the remaining oil and pour over pasta.
# Squeeze the lemon all over and garnish with parsley.
Article Source: http://EzineArticles.com/?expert=Phillip_Speciale
Pasta Salad Basics
Whatever type of pasta you have in your cupboard, from spaghetti to rigatoni or even that old box of macaroni and cheese, you can create a great salad in the time it takes the pasta to cook and cool. The first thing to do before you start cooking any noodles is to look through your kitchen and decide which ingredients will be added to the salad. Here are a few ideas:
1-Vegetables:
You can put just about any vegetable in a pasta salad. Onions, celery, carrots, bell peppers, tomatoes, broccoli, cauliflower, cucumber, raw spinach, etc. are good examples. If you prefer to have your vegetables cooked rather than raw you can throw them in the pot with your pasta. I would wait until the pasta is partially cooked about 3 minutes before adding to keep veggys from overcooking. The tomatoes and cucumber should be raw and added after the pasta is cooked and cooled.
2-Meat and Seafood:
Deli-styled meat makes a great addition to a pasta salad. Beef, chicken, ham and pepperoni are good examples. It doesn't matter if it's cubed or thinly sliced, it will blend into the salad nicely.
Any cooked meat can be added be it cooked fresh, leftovers from a previous meal, or meat from a can. Chicken, beef and pork are the 3 main ones.
Seafood is another popular ingredient, freshly cooked or canned. The easiest is to add a can of salmon or tuna to your salad. Some shellfish is available canned as well, the most common one being shrimp.
Freshly cooked seafood is becoming quite popular when making salads these days, just make sure it has been properly cared for and cooked. Some examples are scallops, shrimp, prawns, crab, squid, mussels, oysters, clams, and any finfish such as salmon. Smoked salmon is full of flavour and my favorite seafood to add to a salad.
Although meat and/or seafood can enhance your pasta salad, they are not required so if you would prefer to omit them you can still make a perfectly fine salad without them.
3-Cheese:
Many pasta salads have parmesan cheese added to them but any cheese will add flavour. You can use any cheese in any form such as grated, sliced or cubed. For those of you making your salad with pasta from a box of macaroni and cheese you could add the cheese sauce mix that comes in the package. Another option is to use a cheesy dressing such as 3 Cheese Ranch when dressing the salad.
4-Garlic and Olives:
For you garlic lovers out there a clove or two of garlic will add a bit of a bite to your salad. Any kind of sliced olive will blend well in this salad.
5-Spices:
Add spices sparingly, use any of your favorites. Some popular ones are: Oregano, basil, thyme, curry, salt & pepper.
6-Dressing:
For dressing you can go with creamy or an oil & vinegar mix. Any bottled dressing will work or you can make your own. For creamy dressing use about a cup of mayonnaise or yogurt with 1/4 cup of either vinegar, wine, lemon or lime juice. Add a little spice, salt & pepper to taste and you have a creamy dressing.
For an oil/vinegar dressing just substitute the mayonnaise or yogurt for about 1/4 cup salad oil.
Now that you have decided on your ingredients it's time to boil your pasta. Follow the directions on the package and cook until El Dente. In other words cook pasta until tender but firm(usually about 8-10 minutes).
Drain pasta in a colander, rinse with cold water and set aside. Once pasta has cooled off add all other ingredients you have decided on except dressing and mix. Add dressing sparingly until salad is completely coated. You may have leftover dressing if you made your own.
Cool salad for about 2 hours before serving.
Article Source: http://EzineArticles.com/?expert=Gordon_Angrignon
1-Vegetables:
You can put just about any vegetable in a pasta salad. Onions, celery, carrots, bell peppers, tomatoes, broccoli, cauliflower, cucumber, raw spinach, etc. are good examples. If you prefer to have your vegetables cooked rather than raw you can throw them in the pot with your pasta. I would wait until the pasta is partially cooked about 3 minutes before adding to keep veggys from overcooking. The tomatoes and cucumber should be raw and added after the pasta is cooked and cooled.
2-Meat and Seafood:
Deli-styled meat makes a great addition to a pasta salad. Beef, chicken, ham and pepperoni are good examples. It doesn't matter if it's cubed or thinly sliced, it will blend into the salad nicely.
Any cooked meat can be added be it cooked fresh, leftovers from a previous meal, or meat from a can. Chicken, beef and pork are the 3 main ones.
Seafood is another popular ingredient, freshly cooked or canned. The easiest is to add a can of salmon or tuna to your salad. Some shellfish is available canned as well, the most common one being shrimp.
Freshly cooked seafood is becoming quite popular when making salads these days, just make sure it has been properly cared for and cooked. Some examples are scallops, shrimp, prawns, crab, squid, mussels, oysters, clams, and any finfish such as salmon. Smoked salmon is full of flavour and my favorite seafood to add to a salad.
Although meat and/or seafood can enhance your pasta salad, they are not required so if you would prefer to omit them you can still make a perfectly fine salad without them.
3-Cheese:
Many pasta salads have parmesan cheese added to them but any cheese will add flavour. You can use any cheese in any form such as grated, sliced or cubed. For those of you making your salad with pasta from a box of macaroni and cheese you could add the cheese sauce mix that comes in the package. Another option is to use a cheesy dressing such as 3 Cheese Ranch when dressing the salad.
4-Garlic and Olives:
For you garlic lovers out there a clove or two of garlic will add a bit of a bite to your salad. Any kind of sliced olive will blend well in this salad.
5-Spices:
Add spices sparingly, use any of your favorites. Some popular ones are: Oregano, basil, thyme, curry, salt & pepper.
6-Dressing:
For dressing you can go with creamy or an oil & vinegar mix. Any bottled dressing will work or you can make your own. For creamy dressing use about a cup of mayonnaise or yogurt with 1/4 cup of either vinegar, wine, lemon or lime juice. Add a little spice, salt & pepper to taste and you have a creamy dressing.
For an oil/vinegar dressing just substitute the mayonnaise or yogurt for about 1/4 cup salad oil.
Now that you have decided on your ingredients it's time to boil your pasta. Follow the directions on the package and cook until El Dente. In other words cook pasta until tender but firm(usually about 8-10 minutes).
Drain pasta in a colander, rinse with cold water and set aside. Once pasta has cooled off add all other ingredients you have decided on except dressing and mix. Add dressing sparingly until salad is completely coated. You may have leftover dressing if you made your own.
Cool salad for about 2 hours before serving.
Article Source: http://EzineArticles.com/?expert=Gordon_Angrignon
Sunday, August 2, 2009
Macaroni and Cheese, Dressed Up
I’m not sure I’ve ever met a child who did not like macaroni and cheese. As a mom, it’s a quick and easy lunch or dinner for the kids, but not a personal favorite to serve adults.
Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.
Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:
1 package macaroni
1 c. grated Colby Jack cheese
1 c. grated Cheddar cheese
Sprinkle of flour
Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.
You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.
Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.
If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.
Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.
Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.
Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:
1 package macaroni
1 c. grated Colby Jack cheese
1 c. grated Cheddar cheese
Sprinkle of flour
Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.
You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.
Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.
If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.
Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.
Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Orecchiette Alle Cime Di Rapa
The prescription for typical excellence of the Apulia is "Orecchiette alle cime di rapa".
We begin with the ingredients of the prescription for four persons:
* 3 segments of garlic
* extra oil d’oliva vergine
* it knows them
* black pepper
* chili pepper
* 500 grams of orecchiette
* 1 anchovy
* 1 chilo of turnip tops
Preparation:
We carry to boiling a pot d’acqua and after that we pour ourselves within the orecchiette.
In the meantime, in an other pot to make to rosolare l’aglio nell’olio, to add to the thread of anchovy and the chili pepper for approximately 3 minuteren.
When orecchiette raggiongono the halves baking, to add the turnip tops. To drain orecchiette and the turnips.
To discard l’aglio and the chili pepper, to pour all in the frying pan and to blow up for approximately 3 minuteren.
To extinguish the flame and to flavor with an oil thread extravergine of olive.
This prescription comes handed on from mother in daughter in all the Apulia very many generations.
For having other typical prescriptions you come to find to us in the blog of the Apulia, you will find also numerous information on the vacation in Apulia, the farm holidays and above all on the restaurants where to eat the optimal ones, and on described orecchiette to the turnip tops of turnip and to sorseggiare of the optimal wine of the Apulia, a good ones negroamaro of the salento, or a primitivo fort of manduria that renders more gustose the orecchiette.
Article Source: http://EzineArticles.com/?expert=Emanuele_Facecchia
We begin with the ingredients of the prescription for four persons:
* 3 segments of garlic
* extra oil d’oliva vergine
* it knows them
* black pepper
* chili pepper
* 500 grams of orecchiette
* 1 anchovy
* 1 chilo of turnip tops
Preparation:
We carry to boiling a pot d’acqua and after that we pour ourselves within the orecchiette.
In the meantime, in an other pot to make to rosolare l’aglio nell’olio, to add to the thread of anchovy and the chili pepper for approximately 3 minuteren.
When orecchiette raggiongono the halves baking, to add the turnip tops. To drain orecchiette and the turnips.
To discard l’aglio and the chili pepper, to pour all in the frying pan and to blow up for approximately 3 minuteren.
To extinguish the flame and to flavor with an oil thread extravergine of olive.
This prescription comes handed on from mother in daughter in all the Apulia very many generations.
For having other typical prescriptions you come to find to us in the blog of the Apulia, you will find also numerous information on the vacation in Apulia, the farm holidays and above all on the restaurants where to eat the optimal ones, and on described orecchiette to the turnip tops of turnip and to sorseggiare of the optimal wine of the Apulia, a good ones negroamaro of the salento, or a primitivo fort of manduria that renders more gustose the orecchiette.
Article Source: http://EzineArticles.com/?expert=Emanuele_Facecchia
Spicy Spaghetti Carbonara
Ingredients:
1-teaspoon Crushed peppercorns
¼ pound Smoked bacon
2-cloves Garlic
3-tablespoons Olive oil
½-cup White wine
1-tablespoon Salt
1-pound Spaghetti
2-large Eggs
4-ounces Parmesan cheese
¾-cup Frozen peas
½-teaspoon Red pepper flakes
Fill a large pot of water and place on oven to boil. Crack eggs into a large bowl and beat; add frozen peas. Grate or shred parmesan cheese and add ½ cup of cheese to egg mixture. Add crushed peppercorns and whisk to combine well and set aside.
Sliced and chop bacon into small pieces, peel and chop garlic and set garlic and bacon aside. Heat olive oil in a small frying pan over medium-high heat. Place bacon in small frying pan, stirring occasionally, just until it starts to brown. Add garlic and cook, stirring for about a minute, add crushed red pepper flakes. Add wine and cook until liquid is reduced by about half; remove from heat and set aside.
Once water starts to boil, add salt and spaghetti. Boil spaghetti as per instructions on package; drain; rinse and drain again; pour drained spaghetti into bowl with egg mixture. Toss to coat pasta; pour bacon mixture on top of pasta and toss to combine thoroughly; place in baking dish; preheat oven to 350 degrees; top with remaining Parmesan cheese and bake for ten minutes; remove from oven and serve immediately.
Serves 4 to 6
Note: If you don't like it spicy just leave out the Red pepper flakes or reduce the amount of Red pepper flakes.
Article Source: http://EzineArticles.com/?expert=Cristie_Will
1-teaspoon Crushed peppercorns
¼ pound Smoked bacon
2-cloves Garlic
3-tablespoons Olive oil
½-cup White wine
1-tablespoon Salt
1-pound Spaghetti
2-large Eggs
4-ounces Parmesan cheese
¾-cup Frozen peas
½-teaspoon Red pepper flakes
Fill a large pot of water and place on oven to boil. Crack eggs into a large bowl and beat; add frozen peas. Grate or shred parmesan cheese and add ½ cup of cheese to egg mixture. Add crushed peppercorns and whisk to combine well and set aside.
Sliced and chop bacon into small pieces, peel and chop garlic and set garlic and bacon aside. Heat olive oil in a small frying pan over medium-high heat. Place bacon in small frying pan, stirring occasionally, just until it starts to brown. Add garlic and cook, stirring for about a minute, add crushed red pepper flakes. Add wine and cook until liquid is reduced by about half; remove from heat and set aside.
Once water starts to boil, add salt and spaghetti. Boil spaghetti as per instructions on package; drain; rinse and drain again; pour drained spaghetti into bowl with egg mixture. Toss to coat pasta; pour bacon mixture on top of pasta and toss to combine thoroughly; place in baking dish; preheat oven to 350 degrees; top with remaining Parmesan cheese and bake for ten minutes; remove from oven and serve immediately.
Serves 4 to 6
Note: If you don't like it spicy just leave out the Red pepper flakes or reduce the amount of Red pepper flakes.
Article Source: http://EzineArticles.com/?expert=Cristie_Will
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