Italian Cuisine

RECIPE FORUM International Recipes
61

Penne with Fresh tomatoes and crab

this light, fresh pasta owes it luxuriousness to the crab.

2 TBS olive oil
3 Large Shallot, minced
1/4 tsp red pepper flakes
4 Plum tomatoes, chopped
1 cup fish stock or 1/2 cup clam juice and 1/2 cup water
1/4 teaspoon crushed saffron threads (optional)
3/4 lb of flaked crabmeat
1 pound penne or spaghetti, cooked and drained
1 bunch chives, sliced
salt and freshly ground black pepper to taste

Heat the oil in a large skillet over medium heat. Sauté the shallots with red pepper flakes until soft, about 5 minutes. Add the tomatoes and cook another 5 minutes. Pour in the fish stock or clam juice and water mixture and (optional) saffron. Bring to a boil and cook 8 to 10 minutes until thickened. Stir in the crabmeat and cook 5 minutes to heat through
Place the pasta in a serving bowl, add the sauce, and toss well. Sprinkle with chives and serve.

62

Ricotta Pasta Bake

1-pound Rigatoni pasta
1 1/2 cups fresh ricotta, part skim
8 ounces light sour cream
1-tablespoon fresh lemon juice
4 eggs, lightly beaten
1 cup grated or shredded Parmesan
2 tablespoons chopped fresh dill
Sea Salt and black pepper

  1. Preheat oven to 350-degrees. Cook pasta in lightly salted boiling water until al dente. Drain well. Transfer to a lightly greased 9x13-inch baking pan, spreading evenly.
  2. Blanch the spinach in boiling water and drain well. Squeeze with hands or in paper towels to remove excess liquid. Coarsely chop the spinach and spread evenly over the pasta.
  3. Combine sour cream, lemon juice, eggs, Parmesan, dill and salt and pepper. Mix well with a whisk. Pour mixture over the spinach and pasta, spreading gently and evenly. Sprinkle with Parmesan, if desired.
  4. Place pan in oven and bake for 30 minutes or until golden. Remove from oven and let it stand in the pan for 5 minutes before cutting.
  5. To serve, place squares or wedges of the pasta bake on plate with a small and simple tomato salad.

About 8 servings

Recipe Courtesy of Lyn Nichols, Host of What’s Cookin’

63

Shrimp in Bowties

1 tablespoon Canola or Olive oil
1 (8-ounce) package bowties, cooked & drained
1 (10-ounce) package snow peas or asparagus tips
1 pound cooked shrimp, medium
1 bunch green onions, trimmed and sliced
1/2-cup oil and vinegar vinaigrette, reduced fat
Salt and pepper
8 - ounces crumbled goat or feta cheese
Chopped fresh parsley

  1. Heat oil in skillet and sauté snow peas over medium high heat, stirring frequently. Add shrimp and stir until heated through.
  2. Combine onions, vinaigrette and pepper in a small bowl and stir well. Place cooked and drained hot bowties in large serving bowl. Pour the vinaigrette mixture over the pasta and toss well. Add the shrimp and snow pea mixture and toss again.
  3. Sprinkle cheese and parsley over the pasta. Serve with crusty bread and tossed salad. Serves 4 to 8.
64

Pasta with Roasted VegetablesAnd Balsamic Vinegar

1 Bunch Scallions;
cut into 1in.pieces
1 Bell Pepper, coarsely chopped
4 Tomatoes, chopped
1 Zucchini, coarsely chopped
2 Lg. Toes Garlic, chopped
3 T Balsamic Vinegar
1 T Olive Oil
8 oz of Pasta

Serves 3-4

COMBINE SCALLIONS, BELL PEPPER, ZUCCHINI, TOMATOES, GARLIC, BALSAMIC VINEGAR, AND OLIVE OIL IN A SHALLOW BAKING DISH. BAKE AT 400o FOR ABOUT 30 MINUTES, STIRRING ONCE, and OR UNTIL VEGETABLES ARE SOFT. MEANWHILE COOK PASTA IN BOILING WATER AS DIRECTED. DRAIN PASTA AND TOSS WITH VEGETABLES.

Serve in warmed dish.

65

Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style)

2 tablespoons butter
1/2 pound ground pork
1/4 pound ground veal
1/2 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta
1 tablespoon flour
1 cup milk
Salt and pepper
Pinch nutmeg
1 egg, beaten
1 recipe basic pasta dough, recipe follows
1 cup basic tomato sauce, recipe follows
1 cup besciamella, recipe follows

In a large skillet, heat the butter over high heat until it foams and subsides. Add the ground pork and veal and cook over high heat until it begins to brown in its own fat. Drain the excess fat and add the Parmigiano, the flour and the milk and reduce heat to a simmer. Cook for 10 minutes, stirring regularly, then remove from heat and allow to cool. Season with salt, pepper and nutmeg and stir in the egg. Set aside.
Preheat the oven to 350 degrees F.
Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectangles measuring 4 inches by 6 inches. Divide the meat filling evenly among the rectangles and roll the pasta around the filling, jelly-roll style making 14 to 16 canneloni. Blanch until tender in boiling water. Remove and put in an ice water bath. In an 8 or 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer. Carefully lay each pasta package in the casserole so that they are in a single layer. Top with the remaining tomato sauce, then the bechamel. Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 minutes, until the sauces and cheese are bubbling and the edges of the pasta are crispy and browned. Serve immediately from the cooking dish.

Basic Tomato Sauce:

1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups

Basic Pasta Dough:

3 1/2 to 4 cups flour
4 eggs
1/2 teaspoon extra-virgin olive oil

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.

Beciamela (Bechamel Sauce):

5 tablespoons butter
4 tablespoons flour
3 cups milk 2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.
Yield: 3 cups

66

Giobbi’s Primavera Pasta
Recipe courtesy Jacques Pepin, The Apprentice, Houghton Mifflin Co, 2003

Tomato Salad/Sauce:
1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic cloves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves

Pasta:
Salt
8 cups water
1 pound penne or bow-tie pasta
1/3 cup freshly grated Parmigiano-Reggiano
For the Tomato Salad/Sauce: Cut the tomatoes in 1/2 crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into 1/2-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients and toss well.
For the Pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about 10 minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and add it immediately to the tomato salad. Toss thoroughly, and divide the pasta among 4 soup plates. Sprinkle generously with the cheese, and serve immediately.

67

Lasagne Ligurian Style
Recipe courtesy Tyler Florence

1 recipe Pasta Dough for Ravioli, recipe follows
1 pound new potatoes, scrubbed
1 tablespoon kosher salt
1 bay leaf
Garden Puree:
1 pound sugar snap peas, trimmed
1 pound English peas, shelled, or 1 cup frozen petite peas
1 pound asparagus, tips only (about 2 1/2 inches)
1 pound haricots verts or tender green beans, trimmed
3 scallions, green parts only, roughly chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
Flour, for dusting
Extra-virgin olive oil
Basil leaves
Freshly grated Parmesan
Make the Pasta Dough for Ravioli and set aside to rest.

Cook the potatoes:
Put the potatoes into a pot, cover them with water, add salt, and bay leaf. Bring to a boil and cook the potatoes until tender, about 15 to 20 minutes. Drain them and set aside until cool enough to handle; remove the bay leaf.

Make the garden puree:
Bring a large pot of salted water to a boil. Add the snap peas, peas, asparagus tips, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you’re using frozen peas, you can throw them in during the last minute to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Reserve half the vegetables and puree the other half in a food processor with the scallions, 2 tablespoons olive oil and salt and pepper, to taste. Fold in the ricotta and set aside.

Roll out the dough:
Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be about 1/8-inch thick.
Roll out the other half. Cut the pasta sheets into 3-foot long lengths.

Assemble the lasagne:
Heat the oven to 350 degrees F. Lay a 6-inch section of each long pasta sheet in a row on a sheet pan, letting the remaining pasta sheet hang over the edge of the pan. Spread 2 heaping tablespoons of garden puree on top and scatter over some of the reserved vegetables; break apart 1 or 2 potatoes by hand and place them over the vegetables along with some basil leaves. Fold the pasta sheet over to cover the filling letting the remaining length hang over the other side of the pan. Continue to layer on more puree, vegetables and pasta until you have 4 layers. Top with puree, vegetables, and basil leaves, then grate on some Parmesan and drizzle over some olive oil. Bake for about 20 to 25 minutes and serve immediately.

Pasta Dough for Ravioli:
5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
6 large eggs
2 tablespoons extra-virgin olive oil

To make the pasta dough:
In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

To make the dough by hand:
Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
To roll out the dough:
Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.

68

Pasta Dough for Ravioli,

1 recipe Pasta Dough for Ravioli, Pasta Dough for Ravioli: 5 cups all-purpose flour, plus more for dusting 1 teaspoon salt 6 large eggs 2 tablespoons extra-virgin olive oil To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.

69

Tomato Basil and Cheese Baked Pasta
Recipe courtesy Rachael Ray

For kids ages 12 to 16 years.
1 pound small shell pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
3 large cloves garlic
1/2 small to medium yellow onion
1 (28-ounce) can crushed Italian tomatoes, any brand
1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
Salt and pepper
1 cup store bought basil pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/2 pound fresh mozzarella

Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
Preheat a deep, big skillet or a medium sauce pot over medium heat.
Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef’s knife tilted slightly away from your body.
Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
Preheat your broiler to high and place a rack in the center of the oven.
Drain pasta shells. Add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

70

Fettucine Alfredo
Recipe courtesy Emeril Lagasse, 2004

Recipe Summary

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

71

Bryce’s Italian Blushing Bow Ties
1 (16-ounce) package bow tie pasta, cooked and drained
2 or 3 tablespoons butter (no less than 2)
1/4-cup flour, whisked
2 cups milk
1 1/2 cups grated Parmesan cheese, divided
1 (15-ounce) can diced or crushed tomatoes
Salt and pepper

1.Melt butter in a large saucepan over medium heat. Whisk in the flour an cook, whisking, for about 3 minutes.
2. Stir in the milk and bring to a simmer and cook, stirring, until thickened.
3. Stir in 1 cup Parmesan and tomatoes and stir well. Season with salt and pepper to taste. Simmer, stirring (heavier on pepper than salt)
4. Add the bow ties to the sauce mixture and stir to combine. Cook, stirring frequently, for about 3 minutes, until heated through.
5.Transfer pasta and sauce to a pasta platter and garnish with parsley, basil, or green onions.
6. Serve with warm Italian-style peasant bread. Place remaining ½ cup grated Parmesan in a small bowl and serve on the side. Fresh vegetables go well with this pasta, such as carrots, celery, tomatoes, etc.

72

Spinach Sausage Risotto
Deanna Michelli’s

1 pound sweet or hot Earl’s Italian Sausage (links), cooked and sliced into 1/4-inch coins
Olive oil
2 teaspoons chicken base mixed with 2 cups water
1-cup rice
1 (10-ounce) package frozen chopped spinach, thawed
1-teaspoon garlic powder
1/4 cup chopped fresh basil
Salt and pepper

  1. Combine chicken base and water in a skillet and mix well. Add rice. Cook until rice is tender, stirring frequently.
  2. In another skillet, heat 1-teaspoon olive oil and add thawed spinach, breaking up as necessary. Drizzle with olive oil (2 or 3 tablespoons). Cook until hot and tender.
  3. Add garlic powder and basil, stirring to mix. Season with salt and pepper, to taste.
  4. Cover cooked rice with Parmesan cheese and stir lightly.
  5. Stir in spinach mixture and sausage coins and mix well.
  6. Serve immediately.
73

LINGUINI WITH ASPARAGUS & PESTO

~~~~~~~~~~~~~~~~~~~~~~~~~~~

INGREDIENTS:
1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces Linguini

DIRECTIONS:
Cook spaghetti al dente and drain. Add one tbsp. olive oil to
hot drained Linguini. Place remaining oil and asparagus and
all other ingredients in blender. Blend smooth and serve over
linguini.

74

FETTUCCINE WITH CREAMY BASIL-PINE NUT SAUCE

1 garlic clove
1 cup fresh basil leaves
1/2 cup light ricotta cheese
1/2 cup plain nonfat yogurt
1/2 cup (2 ounces) crumbled blue cheese
2 teaspoons sherry vinegar
1/4 teaspoon pepper
3 tablespoon pine nuts
1 (9-ounce) package fresh fettuccine
Fresh basil leaves (optional)

DIRECTIONS:
Place the garlic in a food processor, and pulse 2 to 3
times. Add basil and the next 5 ingredients (through the pepper);
process until smooth. Stir in pine nuts. Cook pasta according to
package directions, omitting salt and fat; drain. Combine pasta
and sauce in a large bowl; toss well. Garnish with fresh basil,
if desired.

YIELD: Yield: 3 Servings
NUTRITIONAL INFORMATION
CAL 493 (26% from fat),FAT 14g (sat 5.4g, mono 4.2g,
poly 3.2g) PROT 22.6g,CARB 71.2g,FIBER 2.5g,CHOL 20mg,
IRON 3.7mg, SODIUM 346mg,CALCIUM 261mgCategory:

75

Penne with Arugula and Walnut Pesto
Recipe courtesy Rachael Ray

1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
12 ounces arugula, stems removed
1/2 cup walnut pieces or 2/3 cup walnut halves, toasted
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
1 pound penne rigate (with lines) pasta
1/3 pound fresh green beans, cut into thirds

In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.

76

Asparagus Pesto with Tiny Potatoes and Pasta
Recipe courtesy Michael Chiarello

Pesto:
1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for pasta)
1/2 cup packed coarsely chopped fresh basil
2 tablespoons pine nuts, toasted
8 cloves minced garlic
Gray salt and freshly ground pepper
About 1 cup pure olive oil
1/2 cup freshly grated Parmesan cheese
3/4 pound marble-size potatoes
2 tablespoons extra-virgin olive oil
1 1/2 cups uncut fresh basil leaves
Gray salt and freshly ground pepper
3/4 pound dried orecchiette or other pasta the same size as potatoes
About 1/2 cup freshly grated Parmesan cheese

Pesto:
Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water if necessary to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half.
Heat the olive oil in a medium saute pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season, to taste, with salt and pepper. Keep warm. Add basil, toss with potatoes and set aside.
While the potatoes are browning, return the water used for cooking the asparagus, if reserved, to a boil or brint a new pot of water to a boil. Add more salt and the pasta and cook until al dente, about 12 minutes. Drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl, add the potatoes, about 1 cup of the asparagus pesto, several twists of pepper, and 1/4 cup of the Parmesan. Toss well, thinning with the pasta cooking water as necessary.
Dust with a light grating of Parmesan (a microplane grater works well for this) before serving and pass the remaining cheese and a bowl of pesto at the table.

77

Parmesan Crisps

1/2 c. grated parmesan

Preheat oven to 400 degrees F.

Pour a heaping tablespoon of parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A siicone baking sheet is highly recommened. Repeat with the remaining cheese, spacing the spoonfuls about a inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool

78

Baked Rigatoni with Bechamel Sauce

1 stick unsalted butter (4 Ounces)
1/2 c. and 2 tbsp. flour
1 quart whole milk
pinch fresh nutmeg
sea salt and white pepper
1 c. grated fontina cheese
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tbsp. unsalted butter diced

Preheat oven to 425 degrees F

Bechamel Sauce

In a 2 quart saucepan, melt butter over medium heat. Add the flour and whisk until smooth, about 2 min. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 min. Remove from heat and stir in nutmeg, 1/2 c. fontina, prosciutto and seasonwith salt and pepper. Set aside.

In a large pot bring to a boil 6 quarts of salted water. Add the rigatoni and cook about 5 min. Since you will be cooking the pasta in the oven a second time you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 c. fontina. Dot the top with diced butter and bake in oven for 25 min. or until bubbling and the top is golden brown.

79

FETTUCCINI SALAD

Ingredients:

1 red pepper cut into 1" pieces
1 green pepper cut into 1" pieces
1/2 cup onion, cut into 1" pieces
1 clove garlic, finely minced
1 tomato, chopped
8 oz. fettuccini noodles, cooked
1 Tbs. roasted garlic-flavored oil
2 Tbs. balsamic vinegar
1 tsp. Italian seasoning
1 Tbs. fresh parsley, minced
1/2 tsp. Salt
1/2 tsp. dried rosemary
1 tsp. coarsely ground black pepper
Grease and preheat grill.

Place the peppers, eggplant, onion, and garlic in the grill and cook for 6-8 minutes.

In a large serving bowl, combine the grilled vegetables,
chopped tomato and fettuccini noodles.

Mix together the oil, vinegar, Italian seasoning, parsley, salt, rosemary and black pepper to make the salad dressing. Pour the dressing
over the salad and toss gently to blend the flavors.

Serves 6.

B-man :smiley:

80

Italian Hero Sandwich

This is the sandwich to make when you want an attention grabber! At a good Italian delicatessen, you’ll be able to find the peppers and sliced meats as well as a crusty loaf that will hold all the fixings.

Ingredients:

1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon dry mustard
salt & freshly ground black pepper, to taste
1/2 cup extra-virgin olive oil
1 Italian bread, with sesame seeds,about 24 inches long,cut in half lengthwise
1/2 cup seeded and chopped pepperoncini peppers
1/2 cup seeded and chopped cherry peppers
2 cups finely shredded iceberg lettuce
4 tomatoes, thinly sliced
5 ounces thinly sliced salami
5 ounces thinly sliced capicola
5 ounces thinly sliced cotto salami
5 ounces thinly sliced mortadella
5 ounces thinly sliced provolone cheese

Makes: 6-8 servings

In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.
Stir to mix well.

Whisk in the olive oil until incorporated.

On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping. Place the bottom half of the loaf over the wrap. Spread the pepperoncini and cherry peppers over the bread. Scatter evenly with the lettuce and layer with the tomatoes.
Drizzle with a few tablespoons of the dressing.

Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly. Top with a layer of provolone cheese.
Drizzle the remaining dressing over the cut side of the top of the loaf.
Place on the layered sandwich and enclose in the plastic.

Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors.
To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.

B-man :smiley: