Spanish Pasta Recipe.
INGREDIENTS:-
1/3 cup blanched almonds
8 ounces fresh spinach
4 tbsp unsalted butter
4 scallions, cut into 1-inch lengths
2 medium garlic cloves, split in half
1/3 cup tightly packed Italian parsley leaves
1/2 cup olive oil
salt
freshly milled black pepper
1 cup freshly grated Sardo cheese or 1/2 cup Romano and 1/2 cup Parmigiano cheese
1 lb farfalle (bow pasta)
METHOD:-
1 – To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated 350 F oven for 5 to 7 minutes. Remove from oven and let cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.
2 – Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.
3 – In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, until tender, about 3 minutes.
4 – Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.
5 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese.
Serves 4 to 6
----------------------------------------------------------------------------------------------1/3 cup blanched almonds
8 ounces fresh spinach
4 tbsp unsalted butter
4 scallions, cut into 1-inch lengths
2 medium garlic cloves, split in half
1/3 cup tightly packed Italian parsley leaves
1/2 cup olive oil
salt
freshly milled black pepper
1 cup freshly grated Sardo cheese or 1/2 cup Romano and 1/2 cup Parmigiano cheese
1 lb farfalle (bow pasta)
METHOD:-
1 – To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated 350 F oven for 5 to 7 minutes. Remove from oven and let cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.
2 – Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.
3 – In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, until tender, about 3 minutes.
4 – Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.
5 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese.
Serves 4 to 6
Bucatini alla Amatriciana Roman Style.
INGREDIENTS:-
2 tablespoons extra virgin olive oil
1/4 cup dry white wine
1 medium-size onion, chopped
1 garlic clove, minced
1/4 teaspoon hot red pepper flakes
1/4 pound pancetta thickly sliced, then sliced
1 pound bucatini
1 teaspoon tomato paste
Freshly ground pepper to taste
1 pound fresh, ripe tomatoes, seeded, and chopped; or one 16- ounce can peeled tomatoes, with its juice
Freshly grated pecorino romano cheese
METHOD:-
In a roomy saute pan, heat the oil over medium heat. Stir in onion and cook, stirring, until onion is translucent but not brown, about 5 to 8 minutes.
Add the garlic and cook 2 minutes more. Stir to blend.
Add the pancetta and cook about 5 to 8 minutes. Add the wine and cook to evaporate.
Stir in tomato paste, tomatoes, black pepper, and red pepper flakes. Bring to a boil over medium heat. When boiling, immediately reduce heat to low, and simmer about 15 to 20 minutes.
Cook the pasta in boiling, water according to the package directions. Test frequently so you catch the pasta while it is al dente. Drain pasta and put into a serving bowl. Pour the sauce over it and toss to mix well. Serve grated cheese in a bowl and be sure there's lots of cheese.
Serves: 4 - 6
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INGREDIENTS:-
1 pound pasta, such as linguine or fettucini
2 Tbsp olive oil
1 1/4 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup of dry white wine
1/2 cup chicken stock
1 1/2 cups heavy whipping cream
2 Tbsp chopped fresh mint
1 1/2 Tbsp chopped fresh thyme
1 teaspoon lemon zest
2 teaspoons honey
1 teaspoon sherry vinegar or apple cider vinegar
1/2 teaspoon salt and more salt and freshly ground black pepper to taste
METHOD:-
1 Heat 4 quarts of salted* water in a large pot for the pasta. As the water heats, prepare the chicken. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown. Once lightly browned on one side, use tongs to flip the pieces over so they brown on the second side. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate.
2 Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary). Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again.
3 Once the pasta water is boiling, add the pasta and cook following directions on pasta package. When pasta is ready, drain and add to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon. Add chicken to the pasta and sauce. Add more salt and pepper to taste.
* Use a teaspoon of salt for every quart of water. Some people wait until the water is boiling to add the salt. Makes little difference to me. Just make sure you get the salt in the pasta water or your pasta will be tasteless.
Serve immediately. Garnish with a little chopped fresh mint and thyme.
Serves 4-6.
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