Published by tony August 24th, 2008
Tagliatelle con Zucchini e Funghi
This Italian classic recipe is very quick to prepare with a delicate flavor. Enjoy!
Ingredients:
1 lb medium zucchini
1 lb medium mushrooms
3 tbsp olive oil
3 tbsp unsalted butter
1 cup thinly sliced scallions
1 tbsp finely minced garlic
1 tbsp minced fresh basil
Salt
Black Pepper
1 lb tagliatelle
1/2 cup chicken broth
2 tbsp finely minced parsley leaves
Freshly grated Romano cheese
Preparation:
1 - Scrub zucchini well and blot dry with paper towel. Trim ends and cut zucchini into 2-inch lengths. Slice each piece in half lengthwise and slice into 1/4-inch strips.
2 - Wipe mushrooms with damp cloth, trim ends and slice thinly.
3 - In a 12-inch skillet, heat olive oil over medium heat, then add 3 tbsp butter. Add scallions and saute, stirring constantly, for about 1 minute. Add garlic and saute until soft but not brown, stirring constantly, about 30 seconds. Add zucchini and cook until tender-crisp, for about 2 minutes. Stir in mushrooms and saute, stirring constantly, for about 1 minute. Add basil, 1 1/2 tsp salt and pepper: mix well and remove from heat.
4 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Add half of the vegetable sauce with chicken broth to pasts and toss well. Spoon remaining sauce on top of pasta and garnish with minced parsley. Serve with additional freshly grated Romano cheese.
Serves 4 to 6
Mangiare!
Published by tony April 17th, 2008
Linguine alla Carbonara
There are many different ways of preparing this classic Italian recipe. My version includes the addition of prosciutto and scallions. Mangiare!
Ingredients:
2 tbsp Olive oil
4 oz pancetta or very lean bacon, sliced into 2 x 1/4-inch strips
3 oz prosciutto, sliced
into 2 x 1/2-inch strips
1 cup thinly sliced scallions
3 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
Salt
1 lb linguine
1 tbsp unsalted butter
2 tbsp minced parsley leaves (to garnish)
Preparation:
1 - In a large skillet, heat the olive oil over medium heat. Add pancetta or bacon and saute, stirring constantly, until lightly golden and slightly crispy. Add the prosciutto and continue to saute until softened, about 1 minute. With a slotted spoon, transfer the mixture to a paper towel to drain.
2 - Pour off all but about 2 tbsp of the pan drippings. Add scallions and saute, stirring constantly, over medium heat until tender-crisp, for about 2 minutes. As the scallions are cooking, scrape the bottom of pan with wooden spoon to loosen any fragments. Return the pancetta or bacon and prosciutto to the pan, mix well and set aside.
3 - In a small bowl, using a wire whisk, beat the egg yolks and heavy cream. Add Parmesan cheese and black pepper; whisk again until smooth.
4 - Cook the pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Toss half of the bacon-scallion mixture with pasta. Immediately toss with the egg-cheese mixture. Spoon the remaining bacon-scallion mixture on top and garnish with the minced parsley. Serve with additional freshly grated Parmesan cheese.
Serves 4 to 6
Published by tony April 15th, 2008
Spaghettini con Granchio
This Sicilian seafood sauce can be prepared up to to 4 hours before serving. Just cover the pan and reheat the sauce over very low heat while the pasta is cooking. If you’re a crab lover this sweet-tasting Italian sauce recipe with just a tingle of hotness is a definite favorite!
Ingredients:
1 lb fresh jumbo lump crab meat
1/4 cup olive oil
1 1/2 cups finely chopped yellow onion
1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes - coarsely chopped)
2 tbsp fresh minced basil
Salt
1/2 tsp red pepper flakes
1/2 tsp sugar
1 lb spaghettini
2 tbsp minced parsley leaves (to garnish)
Preparation:
1 - Using your fingertips, pick over the crab meat to remove any bits of shells. Set the crab aside.
2 - In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring suace to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 minutes. Remove from heat.
3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.
Serves 6 to 8
Mangiare!
Published by tony April 3rd, 2008
Linguine with Broccoli
For all you broccoli lovers, this is one of the fastest pasta dishes to prepare….and one of the tastiest! Enjoy this easy Italian recipe….Buon Apetitto!
Ingredients:
1 large bunch broccoli (about 1 to 1 1/2 lbs)
Salt
6 tbsp olive oil
4 oz pancetta or very lean pork, finely diced
1 1/2 cups thinly sliced scallions
Freshly ground black pepper
1 lb linguine
1/2 cup freshly grated Parmesan cheese
Preparation:
1 - Remove florets from broccoli, leaving about 1/2 inch of stems. Cut or break florets into 1-inch pieces. Wash in cold water, drain and set aside. Remove and discard the large coarse leaves from stems and cut off about 1/2 inch of lower part of stalk. Wash thoroughly and peel stalks with a vegetable peeler.
2 - Bring 6 quarters of water to a boil with 1 tbsp salt. Add broccoli stalks and cook until barely tender, for about 5 minutes. Add florets and continue cooking, for about 3 more minutes. With a skimmer, transfer broccoli to a colander, rinse under cold water and set aside to drain. Reserve liquid for cooking pasta.
3 - In a large saute pan, heat 6 tbsp olive oil over medium heat. Add the pancetta or salt pork and cook, stirring constantly, until slightly crispy, for about 2 minutes. Add the scallions and continue cooking, stirring constantly, until barely tender, for about 1 minute. Add the broccoli, turn heat to low and cook for about 2 minutes. Season with salt and pepper and remove from heat.
4 - Return the water in which the broccoli was cooked to a boil. Add pasta and cook until al dente. Before draining pasta, remove about 1/2 cup of the pasta water and set aside. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Add half of the vegetable mixture and Parmesan cheese to pasta and toss well. Add about 6 tbsp of pasta water and toss quickly to loosen. Spoon the remaining vegetable mixture on top and serve with additional Parmesan cheese.
Serves 4 to 6
Mangiare!
Published by tony March 30th, 2008
Linguine with Shrimp - Linguine con Gamberi
The subtle flavor of lemon sauce mixed with shrimp and herbs makes this easy Italian seafood recipe truly memorable. Enjoy!
Ingredients:
1 1/2 lbs medium shrimp
1/4 cup olive oil
1/4 cup unsalted butter
1 cup thinly sliced scallions
1 tsp minced garlic
1/4 cup fresh lemon juice
2 tbsp minced fresh basil
Salt
Freshly ground black pepper
1/4 cup minced parsley leaves
1 lb linguine
Preparation:
1 - Peel and devein the shrimp. Wash thoroughly under cold water and blot dry with a paper towel. Set aside.
2 - In a large saute pan, heat olive oil over medium heat, then add 1/4 cup butter. Add the scallions and cook, stirring constantly, for about 2 minutes. Add the garlic and cook, stirring constantly, until soft but not brown, for about 2 minutes. Add the shrimp, turn the heat to medium-high and cook, stirring constantly, just until the shrimp turn pink, about 2 to 3 minutes. Add the lemon juice and basil, turn heat to low and cook, stirring constantly, for about 30 seconds. Season with 1 tsp salt and pepper. Stir in parsley and remove from heat.
3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Add half of the shrimp mixture to pasta and toss well. Spoon remaining shrimp mixture to top and serve immediately.
Serves 4 to 6
Mangiare!
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