Pasta

Pasta With Roasted Cauliflower, Arugula, And Prosciutto

By Susie Middleton   |   Wednesday, December 7, 2011
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butternut squash stew
 

Pasta night just got a bit more interesting, and delicious, thanks to this recipe for pasta with roasted cauliflower, arugula, and prosciutto. It’s a dish that loads your plate with color and flavor.

Serves: 4

Ingredients
Kosher salt
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
1 pint grape tomatoes
3 Tbs. extra-virgin olive oil
Freshly ground black pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz. dried orecchiette
5 oz. baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano

Directions

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Nutrition information (per serving):
Calories (kcal): 300; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 34; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 55; Fiber (g): 1;

 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Lasagna Roll-ups By Annie Copps

Tuesday, December 21, 2010
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lasagna rollups

Here's a fun and delicious twist on lasagna that you'll be happy to serve for dinner any time or whip up for a large buffet.

Lasagna rollups are made of the same ingredients as traditional layered lasagnas (and can handle all the variations of fillings and sauces). But this way, everyone gets their own, individual serving and it feels just a little more special, with no extra effort.

Let's start with the pasta. Cook off lasagna noodles until they are soft and flexible, but still al dente. Combine the usual lasagna suspects of ricotta cheese, egg, a few scrapes of fresh nutmeg, mozzarella cheese, parmesan and for texture, some chopped walnuts. Spoon a few tablespoons of the mixture onto one end of a cooked noodle, then gently roll to the end.

Place the rolled bundle into a baking dish and repeat with remaining pasta and filling. Top the whole party with your favorite sauce.

Cover and bake about 20minutes.

Ta Da—lasgana roll ups!

Filling:
3/4 pound lasagna noodles
1 cup ricotta cheese
1 egg yolk
1/2 teaspoon nutmeg
Salt to taste
2 drops Tabasco sauce, or cayenne pepper to taste
1/2 cup whole-milk mozzarella cheese, grated
1/3 cup grated Parmesan cheese
1/4 cup ground walnuts

Directions
In a large pot of salted water, cook noodles until barely done.

In a medium bowl, combine remaining ingredients.

Pesto Sauce:
2 tablespoons dried basil
1/3 cup ground walnuts
1/3 cup plus 1 tablespoon chopped fresh Italian parsley
1 tablespoon minced green onion
2 garlic cloves
Kosher or sea salt
1 cup olive oil
1/3 cup plus 1 tablespoon grated Parmesan cheese

Directions
In a blender or food processor, combine ingredients and blend until smooth.

Heat oven to 300 degrees. Spread 1 to 2 tablespoons of filling over each lasagna noodle. Roll up the lasagna end to end (jelly-roll style) and cut each roll-up in half, keeping jelly-roll style. Place cut-side down in a greased baking dish. Spoon 1 to 2 teaspoons of pesto sauce over each roll-up. Cover tightly with buttered foil and bake 20 minutes.

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Teriyaki Shrimp Alfredo
By Ming Tsai

Monday, November 1, 2010
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hot apple cranberry sundae in a dish

Today's dish takes Teriyaki from the east and cream from the west and combines them to make my yummy Teriyaki Shrimp Alfredo.

Ingredients
1 pound medium sized shrimp, peel, cleaned
1 cup Wanjashan organic teriyaki sauce
2 large shallots, sliced
1 tablespoon minced garlic
1 cup cream
1 cup edamames
Juice and zest of 1 lemon
Grated Reggiano
Pinch of white pepper
1/2 pound blanched whole wheat fettucine or linguine
Extra virgin olive oil for cooking

Directions
Marinate the shrimp in teriyaki sauce for 2-3 minutes, drain.

In a saute pan on medium heat coated lightly with extra virgin olive oil, saute shallots, garlic and edamames until aromatic and slightly softened. Add shrimp and sear until just cooked.

Add lemon zest and juice and cream and bring to a simmer, then add desired amount of cheese, white pepper and pasta. Toss well until heated through.

Check for seasoning and serve.

Shrimp Scampi By Ming Tsai

Monday, November 8, 2010
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shrimp scampi in a bowl

If you think about the term "shrimp scampi," you may assume that "scampi" is the technique by which shrimp is prepared, but in actuality scampi is plural for scampo, the term for shrimp in Italian. In this recipe I give you my shrimp scampi, or shrimp-shrimp, with an east-west twist.

Ingredients
1 pound pappardelle
1 tablespoon minced lemongrass (white part only)
4 shallots, sliced
1 tablespoon minced garlic
12 large shrimp, U-15, peeled, deveined
Juice of 3 lemons
1/4 cup fish sauce
2 tablespoons butter
Canola or grapeseed oil for cooking
Kosher salt and freshly ground black pepper to taste

Directions
Fill a stockpot 1/3 full with water and bring to a boil over high heat. When boiling, add salt. Add pappardelle and cook until al dente.

Drain pappardelle and set aside. In same stockpot over medium heat, coat lightly with oil and sautê the lemongrass, shallots and garlic for 1 minute, then season.

Add the shrimp and sautê until cooked through, about 3-5 minutes. Add lemon juice, fish sauce and pasta and toss to combine. Check for flavor and season, if necessary. Add the shrimp and sautê until cooked through, about 3-5 minutes. Add lemon juice, fish sauce and pasta and toss Add butter, toss to melt, taste and serve.

Linguine With Spicy Clam Sauce By Annie Copps

Wednesday, May 25, 2011
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linguine with clam sauce

Chef Barbara Lynch has made her mark on the Boston restaurant scene with her five fantastic restaurants—and she recently published a book, Stir, where she shares her surprisingly easy recipes for the rest of us mortals. Here she mixes pasta with spicy clams for a quick and delicious dinner tonight.

Serves four

Ingredients
36 litttleneck clams, well scrubbed
¼ cup dry white wine
2 tablespoons olive oil, plus more to finish
1 ½ tablespoons finely chopped garlic
¼ teaspoon crushed redpepper flakes, plus more to taste
Kosher salt
1 pound linguine, preferably homemade (also in Barbara Lynch's book)
2 tablespoons chopped fresh parsley
About 1 teaspoon fresh lemon juice
1 to 2 tablespoons finely grated Parmigiano Reggiano

Directions
Heat a large saucepan or Dutch oven over high heat. Add the clams and wine, cover and cook, stirring about halfway through, until the clams open, 5 to 10 minutes. Remove the clams from the pan with a slotted spoon. Discard any clams that do not open. Carefully pour the juices through a fine-mesh strainer into a small bowl, leaving and sediment behindin the pan. When the clams are cool enough to handle, remove them from their shells and chop coarsely.

Heat the olive oil in a clean skillet over medium-high heat. Add the clams and garlic and let the clams sizzle undisturbed for 2 to 3 minutes, lowering the heat if the garlic starts to color. Add the red pepper flakes and a couple of tablespoons of the reserved clam juices and stir. Remove the sauce from the heat. Taste it and add more red pepper flakes and a little salt, if needed, keeping in mind that the clam liquid will be salty as well.

Bring a large pot of well-salted water to a boil and cook the pasta until just tender. Reserve ½ cup of the pasta water. Using a slotted spoon transfer the pasta to the skillet with the clams, add the parsley, and gently toss everything together over medium heat, adding a little of the reserved pasta water to loosen the sauce, if need be. Drizzle a couple of teaspoons of olive oil and lemon juice over the pasta.

Divide the pasta and clams among four bowls. Divide the sauce that remains in the pan among the bowls and sprinkle the pasta with Parmesan cheese.

From Stir by Barbara Lynch, Houghton Mifflin, 2009

(Courtesy: Yankee Magazine)

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Soy-Braised Short Ribs
By Ming Tsai

Monday, August 9, 2010
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Who doesn't loooove ribs? Today east meets west — and goes south — with my Soy-Braised Short Ribs, a hearty main dish that is a great one-pot meal you can make either in your slow cooker or on your stovetop. I guarantee these ribs will be fall-off-the-bone delicious and will wow your barbecue guests with the flavor of kechap manis.

Serves 4

Ingredients
6 2×3 short ribs (about 4x3x2)
2 tablespoons coarse ground black pepper
Coarse ground sea salt
1 cup all-purpose flour
3 large carrots, peeled, roll cut
4 stalks celery, roll cut
2 yellow onions, 1 inch dice
5 slices of ginger
2 cups red wine
1 cup kechap manis
Water to cover
Rehydrated rice stick noodles, to serve
Canola oil to cook
Kosher salt and freshly ground black pepper to taste

Directions
Place a stovetop-safe slow cooker insert over medium-high heat, coated lightly with oil. In a pie plate, combine pepper and flour. Season ribs well and coat with flour. Place short ribs in oil and sear until browned on both sides, about 12-15 minutes. Remove short ribs to a plate and wipe out pan. Add just enough oil to lightly coat and add carrots, celery, onions, and ginger. Season with salt and pepper and sweat until just softened. Deglaze with wine and allow to reduce by 25%. Add kechap manis and short ribs and pour in just enough water to almost cover. Check for flavor and season if necessary. Cook on high setting in slow cooker for 4-5 hours. Serve hot with rice stick noodles.

Ming’s wine suggestion
2004 Kangarilla Road McLaren Vale Shiraz, McLaren Vale, Australia

Flavor: Spicy, dark berry with nuances of dark plum
Aroma: Deeply aromatic, with notes of mulberry followed by black and red berry fruits
Finish: Soft tannins

—Aged in French and American oak
—Made up of grapes from 3 separate locations, each yielding slightly different aromas and flavor profiles, resulting in a complex, multifaceted wine. This is a great match with the Soy-Braised Short Ribs.


________________________________________________________________
ming tsai thumbnail holding lime
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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