Published by tony June 29th, 2007
Fettuccine with roasted garlic cream sauce
Ingredients:
2 large heads garlic
2 1/2 cups heavy cream
3 thin strips lemon peel
salt and pepper
3 cups dried fettuccine or tagliatelle
1/3 cup freshly grated Parmesan
2 tbsp chopped fresh flatleaf parsley, to serve
Preparation:
Separate the garlic cloves, removing as much of the papery skin as possible, but leaving a thin layer intact. Place the cloves in a shallow ovenproof dish. Roast in a preheated oven at 400F/200C for 7-10 minutes until the cloves feel soft.
When the garlic is cool enough to handle, remove the skin. Put the cloves in a small pan with the cream and lemon peel. Bring to a boil, then simmer gently over a low heat for about 5 minutes, or until thickened. Push the sauce through a fine-meshed strainer, pressing with the back of a wooden spoon. Return to the pan. Season with salt and pepper and set aside.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Stir the Parmesan into the sauce and reheat gently. Pour the sauce over the pasta and toss well to mix. Sprinkle with the parsley. Serve immediately.
Servings: 4
Published by tony June 21st, 2007
Spaghetti with classic bolognese meat sauce
Ingredients:
2 tbsp olive oil
1 tbsp butter
1 small onion, chopped finely
1 carrot, chopped finely
1 celery stalk, chopped finely
1 cup mushrooms, diced
2 cups ground beef
1/4 cup unsmoked bacon or ham, diced
2 chicken livers, chopped
2 tbsp tomato paste
1/2 cup dry white wine
salt and pepper
1/2 tsp freshly grated nutmeg
1 1/4 cups chicken bouillon
1/2 cup heavy cream
1 lb dried spaghetti
2 tbsp chopped fresh parsley, to garnish
freshly grated Parmesan, to serve
Preparation:
Heat the oil and butter in a large pan over a medium heat. Add the onion, carrot, celery, and mushrooms to the pan, then cook until soft. Add the beef and bacon to the pan and cook until the beef is evenly browned.
Stir in the chicken livers and tomato paste and cook for 2-3 minutes. Pour in the wine and season with salt, pepper, and the nutmeg. Add the bouillon. Bring to a boil, then cover and simmer gently over a low heat for 1 hour. Stir in the cream and simmer, uncovered, until reduced.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Pour half the sauce over the pasta. Toss well to mix. Spoon the remaining sauce over the top. Garnish with the parsley and serve with Parmesan cheese.
Servings: 4-6
If you enjoy Italian Meat Sauces also see Homemade Meatballs and Spaghetti
Published by tony June 3rd, 2007
Spaghetti alla carbonara
Ingredients:
2 tbsp olive oil
1 tbsp butter
2/3 cup lean, smoked bacon, sliced into thin strips
3 eggs, lightly beaten
1/4 cup freshly grated Parmesan
1/4 cup freshly grated romano
1 tbsp chopped fresh parsely
4 tbsp light cream
pepper
1 lb dried spaghetti
Preparation:
1 - Heat the oil and butter in a skillet over medium-high heat. Add the bacon and cook for 4-5 minutes, or until browned. Remove from the heat.
2 - Combine the eggs, cheeses, parsely, and cream in a bowl, mixing well. Season with pepper. Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the skillet.
3 - Quickly add the egg mixture to the pasta, tossing rapidly so that the egg cooks in the heat. Transfer to a warm serving dish.
4 - Briefly reheat the bacon over a high heat. Add to the pasta, then toss again and serve at once.
Serves: 4
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