Published by tony February 27th, 2008
White Pizza Sauce
For your next homemade pizza enjoy this easy to make Italian White Pizza Sauce. You can also use this as a quick Alfredo sauce for fettuccine.
Ingredients:
2 tbsp unsalted butter
1 cup milk
3 tbsp flour
salt and pepper
2 tbsp dry white wine
1/4 tsp garlic powder
1/2 cup Parmesan cheese
Preparation:
1 - Heat butter in a small saucepan. Add flour, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute.
2 - Remove from heat and stir in Parmesan cheese, dry white wine, garlic
powder (or minced or pressed fresh), salt and pepper.
Published by tony February 23rd, 2008
Sun-Dried Tomato Sauce
Enjoy this easy to make Italian sauce recipe!
Ingredients:
3 oz sun-dried tomatoes (not in oil)
3 cups boiling water
2 tbsp olive oil
1 onion, chopped finely
2 large garlic cloves, sliced finely
2 tbsp chopped fresh flatleaf parsley
2 tsp chopped fresh oregano
1 tsp chopped fresh rosemary
salt and pepper
3 cups dried fusilli
Preparation:
1 - Put the tomatoes and boiling water in a water and let stand for 5 minutes. Using a perforated spoon, remove 1/3 of the tomatoes from the bowl. Cut into bite-size pieces. Put the remaining tomatoes and water into a lender and puree.
2 - Heat the oil in a large skillet over a medium heat. Add the onion and gently cook for 5 minutes, or until soft. Add the garlic and cook until just beginning to color. Add the pureed tomato and the reserved tomato pieces to the skillet. Bring to a boil, then simmer over a medium-low heat for about 10 minutes. Stir in the herbs and season with salt and pepper. Simmer for 1 minute, then remove from the heat.
3 - Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Briefly reheat the sauce. Pour over the pasta, then add the basil and toss well to mix. Sprinkle with the Parmesan and serve immediately.
Serves 4 to 6
Published by tony February 23rd, 2008
Three Cheese Baked Pasta
This classic Italian recipe is one of my favorites and very easy to make. Try substituting smoked Bavarian cheese for the mozzarella or halloumi and grated Cheddar cheese for the Parmesan, for a slightly different but just as delicious flavor.
Ingredients:
butter, for greasing
14 oz dried penne
1 tbsp olive oil
2 eggs, beaten
1 1/2 cups ricotta cheese
4 fresh basil sprigs
1 cup grated mozzarella cheese or halloumi cheese
4 tbsp freshly grated Parmesan cheese
salt and black pepper
fresh basil leaves, to garnish
Preparation:
1 - Lightly grease an ovenproof dish
2 - Bring a large pan of lightly salted water to a boil. Add the penne and olive oil and cook until just tender, but still firm to the bite. Drain the pasta, set aside, and keep warm.
3 - Beat the eggs into the ricotta cheese and season to taste with salt and pepper.
4 - Spoon half of the penne into the base of the dish and cover with half of the basil leaves.
5 - Spoon over half of the ricotta cheese mixture. Sprinkle with the mozzarella or halloumi cheese and then top with the remaining basil leaves. Cover with the remaining penne and then spoon over the remaining ricotta cheese mixture. Lightly sprinkle with the grated Parmesan cheese.
6 - Bake in a preheated oven at 375F for 30 to 40 minutes, until golden brown and the cheese topping is bubbling.
7 - Garnish with basil leaves, if desired, and serve hot.
Serves 4 to 6
Mangiare!
Published by tony February 18th, 2008
Gorgonzonla Sauce
This classic Italian sauce is best served with fresh fettuccine. Use a mild, creamy Gorgonzola (called dolcelatte) or a sharper, crumbly bleu cheese, depending on the flavor desired.
Ingredients:
4 oz Gorgonzola cheese, crumbled
1/2 cup milk
2 tbsp unsalted butter
1/4 cup heavy cream
Salt
1/3 cup grated Parmesan cheese, plus more for table
Preparation:
1 - Place Gorgonzola, milk, and butter over medium-low heat in a saute pan large enough to hold cooked pasta. Cook, stirring often, until cheese has melted and sauce is smooth, about 4 minutes.
2 - Add cream and raise heat to medium. Simmer until sauce thickens a bit, about 2 minutes. Add salt to taste.
3 - Add cooked, drained pasta to cream sauce, tossing to coat noodles. Add grated cheese and continue tossing until pasta is nicely coated, about 30 seconds. Adjust seasonings and serve immediately with more grated cheese.
Mangiare!
Published by tony February 9th, 2008
Risotto with Parmigiano Reggiano
This traditional Italian recipe is simple but delicious. It is made with easily available ingredients like onion, butter, stock, and Parmigiano Reggiano. Just pile it onto warmed plates and serve, then let the comfort eating commence!
Ingredients:
3 tbsp unsalted butter
1 onion, finely chopped
1 3/4 cup risotto rice
1 wine glass dry white wine
6-8 cups rich chicken stock, kept hot
5 tbsp freshly grated Parmigiano Reggiano
Sea Salt and freshly ground black pepper
Preparation:
1 - Melt half the butter in a large pan and cook the onion gently until very soft but not colored. Add all the rice and thoroughly toast the grains for about 5 minutes.
2 - Add the wine and stir for 1 minute or until all the alcohol has evaporated. Then add 3 ladlefuls of stock and stir thoroughly. Reduce the heat to low and continue to stir and add the stock 1 1/2 ladlefuls at a time, letting the rice absorb the liquid before adding more stock. Don’t rush it!
3 - As soon as the rice is cooked - it should be tender but still slightly firm to the bite - remove from the heat and stir in the Parmigiano Reggiano and the remaining butter. Stir, then taste and season as required.
4 - Cover the pan and let the risotto rest for about 4 minutes, then stir again and serve on individual plates.
Serves 4 to 6
Mangiare!
(10 votes, average: 4.5 out of 5)
Loading ...
(7 votes, average: 3.71 out of 5)
Loading ...