This is more then just a pasta! The mushroom mixed with spinach, mixed with sour cream, mixed with basil… Yummmmy. I made a pot of mushroom ragu, and keep the rest in the fridge for further use! Spinach mixture 400g fresh spinach, washed very well and stems discarded Nutmeg for grating Olive oil Roughly chop the spinach into manageable pieces (1-2″ or so). In a saucepan, heat a small quantity of olive oil and add the spinach, tossing a few times and leave to wilt. Season...
It is a delicious Italian dish. All the flavors mix together. Serve chicken cacciatore with spaghetti or other pasta. 4 skinless chicken breast halves on the bone, about 2 pounds Salt and freshly ground black pepper 2 teaspoons olive oil 1 medium onion, thinly sliced 1 red bell pepper, thinly sliced 1/2 pound white mushrooms, thinly sliced 2 garlic cloves, minced 1/2 cup dry white wine 1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved 1/2 teaspoon dried...
I love the taste and smell of basil. I used my home-made pesto for this recipe. It makes an ordinary pasta dish extraordinary and tasty. 1 bag of pasta (your choice) 1 tablespoon extra-virgin olive oil Salt Bring a large pot of salted water to a boil for the pasta. Add some olive oil, so it won’t stick. Cook the pasta in the boiling, salted water until al dente. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you...
“The name originated in Naples after the local prostitutes, Pasta alla Puttanesca meaning “Pasta in the way a whore would make it”. The reason why the dish gained such a name is debated.” www.wikipedia.org 8 ounces whole-wheat thin spaghetti, vermicelli or angel hair 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1/3 cup chopped flat-leaf parsley 1/4 cup pitted chopped Spanish or Greek olives 2 tablespoons capers 1 tablespoon fresh oregano leaves...
The word “primavera” means “spring” in Italian and whenever spring comes around good cooks, in Italy and elsewhere, look for fresh produce to place on the table. 3 carrots, peeled and cut into thin strips 2 medium zucchini or 1 large zucchini, cut into thin strips 2 yellow squash, cut into thin strips 1 onion, thinly sliced 1 yellow bell pepper, cut into thin strips 1 red bell pepper, cut into thin strips 3-4 cloves sliced garlic (This is my addition to the...
“Boscaiola” means woodcutter – collecting mushrooms is part of the woodcutter’s heritage. It is creamy, and rich. 500 gr pasta 1 tablespoon oil 2 chicken breast, cut into cubes 200 gr button mushrooms, sliced 2 1/2 cups cream 2 spring onion, sliced 1 tablespoon chopped fresh parsley 3 cloves garlic (optional) Cook the pasta in boiling salted water until just tender. Drain and return to the pan to keep warm. While pasta is cooking, heat the oil in a large...
This basic sauce is; one of the mother sauces of French cuisine. You better learn how to prepare it. A lot of recipes uses this sauce. 2 tablespoons unsalted butter 4 teaspoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 1/8 teaspoon ground black pepper Pinch ground nutmeg Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer...
Make extra lasagna rolls and keep it in your freezer. When you are ready to eat, move it from the freezer, leave it at room temperature for about an hour. Add the sauce, and cook it… 1 (15-ounce) container whole milk ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 1 cup plus 2 tablespoons grated Parmesan 3 ounces thinly sliced prosciutto, chopped 1 large egg, beaten to blend 3/4 teaspoon salt, plus more for salting water 1/2 teaspoon freshly...