Categories
Food Links from other sources. Recipe

Classic One-Pot Pasta. Made the Amish way.

Visits: 22

Classic One-Pot Pasta. Made the Amish way.

This pasta dish doesn’t have to be made with spaghetti, you can use rotini, penne pasta, or noodles. Sprinkle parmesan cheese over the spaghetti and it is delicious. Leftovers of this supper can be stored in an airtight container and put in the fridge. Out of all the one-pot pasta recipes I’ve tried this is one of the best and most flavorful.

Pasta is often seen as an Italian creation and perhaps it is, but the Amish have definitely embraced homemade pasta – especially noodles – as their own. Most noodles just take eggs, flour, and salt and some patience and you have a delicious dish.

Their diet revolves around self-sufficiency and locally-grown foods. They often make their own egg noodles, which are similar to pasta, and sometimes even other types like ravioli or lasagna.

INGREDIENTS.
  • 12 ounces spaghetti or homemade egg noodles
  • 6-8 tablespoons olive oil
  • medium onions, chopped
  • medium carrots, very finely chopped or grated
  • about 4 garlic cloves
  • cups home-canned chopped tomatoes with liquid or use store-bought
  • Tbsp tomato puree
  • 2 teaspoons sugar
  • 6 cups vegetable broth
  • parsley, basil, oregano, thyme, allspice (to taste) salt, pepper
INSTRUCTIONS.
  • In a pot, heat the oil and saute onion until translucent.
  • Add carrots and garlic and saute for 1 more minute.
  • Add chopped tomatoes, tomato puree, sugar, spices   about 4 cups broth. Bring to boil and cook for about 15 minutes.
  • Add spaghetti and simmer until the pasta is   about 15 minutes. Stir from time In a pot, heat the oil and saute onion until translucent.
  • Add carrots and garlic and saute for 1 more minute.

Loading

Categories
Food

THE 8 PANTRY ESSENTIALS FOR PASTA LOVERS

Visits: 4

 

You only need a handful of thoughtfully produced ingredients to eat well in summer, so splurge on the good stuff. Don’t forget to grab handfuls of fresh herbs, and if you spot zucchini flowers at the market, they look lovely scissored and scattered over Fried Zucchini and Basil Casarecce.

Illustration: Eva Naroditskaya

1. Anchovies

These stealth flavor bombs can be melted into sauces, mashed into dressings or simply laid on top of a slice of bread and butter. Spanish Don Bocarte brand anchovies are fleshy and pink ($35 for 198 grams, amazon.com). Italian Rizzoli come in a charming tin ($33 for three 3.17-ounce tins, Food52.com). Ortiz can be found at many supermarkets.

2. Extra-Virgin Olive Oil

I use a versatile, neutral oil to cook with and a more distinct one for finishing. Lately I’ve been cooking with Partanna, fresh and rich ($46 for 3 liters, YummyBazaar.com), and delicate, buttery Frantoia, both produced in Sicily. I recently discovered a Portuguese oil, Herdade Do Esporão Azeite Virgem Extra: smooth, balanced, excellent for dressings and finishing. When shopping, search the label for the words “hand picked” and “cold pressed.” If it has a date stamped on it, you’re on to a good thing.

This light, bright recipe, spaghetti with sun-kissed tomatoes, ricotta and crispy prosciutto, is so quick to make. Find the recipe below

3. Butter

Let me bang on about butter. Big fan! Pasta and butter are the ultimate companions. Pure comfort. While a pound of pasta is cooking, scoop out about ½ cup of the salty, starchy pasta water, pour it in a frying pan, melt in 5-6 tablespoons of butter, and crank in plenty of black pepper. When the pasta is al dente, pop it in the frying pan and toss everything together until creamy and coated. Be sure to blanket it with cheese. Or, start the meal off with a warm slices of rustic bread, each topped with lashings of butter, an anchovy and flaky salt. For cooking, try Delitia Butter of Parma, a delicate, unsalted type made from quality pasteurized creams collected in Parma and Reggio Emilia, where some of the best Italian cheeses are made ($11 for 8 ounces, igourmet.com). For serving, try French Le Meunier Fleur Sel Butter, wood-churned and hand-molded, or Isigny Sainte-Mère Beurre Demi-Sel Gros Grains with coarse salt, famous for its golden color, easy to spread.

4. Tomatoes

Canned Certified DOP San Marzano Tomatoes are a must. Mutti San Marzano Pomodori Pelati Tomatoes are rich in flavor and color ($6 for 14.1 ounces, eataly.com). I’ve also been using Californian Bianco DiNapoli plum tomatoes. And I always have a few bottles of Rao’s brand marinara sauce in the pantry, too, for nights when I just can’t be bothered.

In ‘Simple Pasta’ (Aug. 30, Ten Speed Press), Odette Williams offers a pasta for every occasion, including plenty of light and easy recipes ideal for summer meals.

5. Italian Cheese

You want DOP Aged Parmigiano-Reggiano with its waxy rind that can be used in a stock or broth down the road, once the cheese itself is gone ($29 for a pound, MurraysCheese.com). I’m smitten with Pecorino Toscano: a softer, sweeter, Pecorino that sings shaved on a simple salad. A knot of burrata is always a showstopper with sliced heirloom tomatoes and basil leaves.

6. Flaky Sea Salt

You can’t do better than Maldon Sea Salt Flakes, which deliver a bright, briny crunch ($7 for 8.5 ounces, amazon.com). But don’t miss the brand’s Smoked Sea Salt Flakes, either. I use them a lot in the summer to add vavoom to tomatoes, corn, cucumbers, stone fruits and burrata.

This chopped salad pasta is a highly portable picnic and potluck hit. Find the recipe below.

7. Vino

You can’t have pasta without wine. Cardedu Nùo Vermentino di Sardegna is a light, highly drinkable, white from Sardinia ($20 for 750 ml, WhiteHorseWine.com). Dry-farmed, organic, from a family-run outfit, it’s worth hunting down. Over a long, boozy lunch at one of my favorite New York restaurants, Café Altro Paradiso, I discovered the 2018 Ronchi Barbaresco, a Nebbiolo from Piedmont. Served slightly chilled, this medium-plus-bodied beauty has backbone but won’t take you down in the daytime. I’m planning on buying a case as I’m told it’s going to age well.

8. No-Cook Desserts

Why turn on the oven? Chill cherries and serve them with Antica Torroneria Piemontese Hazelnut Nougat, so nutty and chewy ($9 for 5.3 ounces, eataly.com). Or, buy a good gelato, drizzle a little olive oil on top, sprinkle on flaky sea salt and serve with Le Nuttine, those charming straw-shaped Italian wafers filled with hazelnut-cocoa cream.


Loading

Categories
Food

Garlic Shrimp Mafaldine

Visits: 1

—Adapted from ‘Simple Pasta’ by Odette Williams (Ten Speed Press)

Here, author Odette Williams tried to recreate the sizzling garlic shrimp from Trieste, the Italian restaurant of her childhood in Australia.

Look for shrimp with the heads on, since they add so much flavor to the sauce and give it a gorgeous coral-pink hue. Wavy ribbons of mafaldine ,or the curly nooks and crannies of trumpet-shaped campanelle allow the shrimp to nestle into every bite.

Honestly, use whatever pasta tickles your fancy. Showered with the garlic butter and chile bread crumbs, it’s gorgeous. The heady aroma of butter, garlic and shrimp cooking is one of life’s greatest pleasures, so enjoy!

Total Time: 45 minutes

makes: 4 servings

Graydon + Herriott, Food Styling by Rebecca Jurkevich, Prop Styling by Amy Wilson

Ingredients

    • 1 cup bread crumbs
    • 4 tablespoons unsalted butter
    • 2 cloves garlic, grated
    • ¼ teaspoon crushed red pepper flakes
    • Kosher salt and black pepper
  • 1½ pounds large whole raw shrimp, with shells, heads and tails on
  • 6 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil 2 large shallots, finely diced
  • ¼-½ teaspoon red pepper flakes
  • 8 cloves garlic, finely grated
  • ⅔ cup dry white wine
  • Zest of 1 lemon, plus 2 teaspoons lemon juice
  • 2 tablespoons finely chopped chives
  • 1 cup finely chopped flat-leaf parsley
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 pound dried campanelle, mafaldine, or angel hair pasta

Directions

  1. Make the garlic butter and chile bread crumbs: In a skillet over medium heat, sauté bread crumbs with butter and grated garlic, stirring often, until golden brown, 2-3 minutes. Stir in crushed red pepper flakes, and season with salt and pepper.
  2. Bring a large pot of lightly salted water to a boil.
  3. Cut off head of each shrimp and set aside. Peel shrimp and discard tails and shells. Use a sharp knife to make a shallow cut lengthwise along the back of each shrimp, and devein by removing the digestive tract with the tip of the knife. Cut each shrimp into three segments.
  4. In a large skillet over medium-low heat, melt together butter and olive oil. Add shallots and red pepper flakes, and sauté for a couple of minutes. Add reserved shrimp heads and continue to sauté occasionally pressing down slightly on heads with a wooden spoon to release juices, 4 minutes more. Remove and discard heads and any rogue bits of shell.
  5. Increase heat to medium-high, add shrimp and garlic, and sauté until shrimp are just pink, just a couple of minutes. Add wine, lemon zest, lemon juice, chive and ½ cup parsley. Season with salt and pepper. Sauté until wine has reduced by half, 4-5 minutes. Keep warm.
  6. Add pasta to boiling water and cook until al dente, according to package instructions. Use a large spider or slotted spoon to transfer cooked pasta to shrimp sauce along with about ½ cup pasta water, and toss to coat. Serve pasta sprinkled with garlic butter and chile bread crumbs and garnished with remaining ½ cup parsley.

Loading

Categories
Food

Pasta to die for? Top Chef’s Simple Pasta Recipe.

Visits: 216

Pasta to die for? Top Chef’s Simple Pasta Recipe. I’m a simple guy. Spaghetti, Bow tie, red sauce, etc. But this recipe go t me thinking. Try something different. Expand your horizon. Let’s get started.

“If you meet people who have great gastronomy and eat well, they are always happy,” he says. “In so many different levels, having balance in gastronomy helps make your mind better and you are happier. People from northern Europe, we are almost always a bit frustrated when we meet people from the south, who always seem to have a smile on their face.” In the new book, Niklas and co-author H. Ennart, a medical science journalist, dive deeper into topics originally covered in their original book, “Happy Food.” They explore the world of gut health and how closely linked it is to our physical and mental wellbeing. If that sounds a little heavy, the book is actually approachable, with plenty of simple, healthy recipes.

Ingredients:
400 grams (14.1 ounces)
dried pappardelle pasta
2 cloves of garlic
3 tablespoons butter
8–10 sage leaves, plus extra to garnish
50g Parmesan cheese
3 tablespoons pine nuts, toasted

black pepper for serving

Preparation:

Cook the pasta al dente, according to the instructions on the packaging. Drain and leave to steam thoroughly. Thinly slice the garlic. Brown the butter slightly and add the sage and garlic. Add the pasta and mix thoroughly. Serve with Parmesan shavings, toasted pine nuts, extra finely sliced sage and freshly ground black pepper.

Loading

Categories
Food

Bobbi Brown’s Zucchini Pasta.

Visits: 54

Bobbi Brown’s Zucchini Pasta. Here’s a lady who gives us a quick meal that’s tasty.  You’re probably looking at 10-15 minutes. This is a go-to recipe. You’ll love the combination of the zucchini nooldes, tuna and zesty Italian spices

Ingredients

  • 2 cups of spiralized zucchini
  • Olive oil
  • 1 package of Marinella Spaghettata Pasta Herbs
  • 1 jar of Italian tuna packed in oil (to make vegan, sub with cannellini beans)
  • 1 jar of Rao’s Marinara Sauce
  • Optional: Parmesan cheese
  • Salt and pepper to taste

Directions

In a hot pan, heat olive oil. Add herbs and saute until fragrant, a couple minutes. Add in zucchini pasta and saute until tender. Mix in tuna or beans and marinara sauce until well coated and mixed. Season with salt and pepper. Garnish with parmesan if using. Serve hot.

justbobbi_Diary_Zooldes_01

Loading


Bauherrenhaftpflicht Rechner

page counter
4Shares