Originally published June 4, 1984
Inexpensive, easy to prepare and practically imperishable (when properly stored), pasta - as typically Italian as Grand Opera and Chianti - has much going for it as one of the great dishes of the world.
Most of us are familiar with several varieties of pasta, Italians have more than a hundred different shapes and sizes to choose from - ranging from tiny golden specks called pastina, used mainly in light soups and invalid broths, to huge ribbed rigatoni, so large and hearty that they are individually stuffed with meat, cheese and tomatoes.
The delightful names the Italians give to these shapes are proof of their affection for pasta. Spaghetti (which means little strings) and macaroni are, of course, best known to us, but they are just two of the immense pasta family: amorini, little cupids; farfallette, little butterflies; conchiglie, little shells; capelletti, little hats; and tirabaci, kiss-bringers, are just a few of the delicious forms pasta takes. And strange as it seems, the cut and shape of pasta, in one or another of these many forms, alters the taste of the finished dish, for it affects the cooking and the amount of sauce included with each mouthful.
Even more important than the size and shape of the pasta is the kind of sauce that accompanies it. Not all Italian pasta sauces are tomato based. One of The Kitchen Mouse’s favorite recipes serves well-drained spaghetti with only butter and freshly grated Parmesan cheese; another adds one or two egg yolks and a little cream to this basic recipe for a really delicious sauce.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Friday, August 19, 2011
Spaghetti alla Bolognese - Italian Meat Sauce Recipe
This very rich meat sauce is a typical Italian sauce. Serve 4 or 5.
Ingredients:
1 lb. spaghetti
2 T. butter or margarine
4 T. olive oil
1/4 lb. salt pork, finely chopped
1 onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1/2 lb. lean ground beef
1 strip lemon peel
1 bay leaf
4 T. tomato puree
10 oz. rich beef stock
1/4 cup dry white wine
Salt and pepper to taste
Grated nutmeg to taste
4 T. heavy cream
Grated Parmesan cheese
Butter
Step 1. Heat butter and oil in a large, heavy-bottomed frying pan; add salt pork, onion, carrots and celery. Sauté over medium heat, stirring occasionally until salt pork browns. Stir in ground beef and brown evenly, stirring continuously. Add lemon peel, bay leaf, tomato puree, beef stock and wine and season to taste with salt, pepper and nutmeg.
Step 2. Cover pan and simmer the sauce very gently for 30 minutes, stirring occasionally. Remove lemon peel and bay leaf and simmer, uncovered, for 30 minutes, or until sauce has thickened slightly. Add cream and simmer for 2 to 3 minutes more.
Step 3. Cook spaghetti in plenty of boiling salted water until al dente (firm to the bite, but not soft or mushy). Serve with Bolognese sauce and freshly grated Parmesan. Dot with butter.
Ingredients:
1 lb. spaghetti
2 T. butter or margarine
4 T. olive oil
1/4 lb. salt pork, finely chopped
1 onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1/2 lb. lean ground beef
1 strip lemon peel
1 bay leaf
4 T. tomato puree
10 oz. rich beef stock
1/4 cup dry white wine
Salt and pepper to taste
Grated nutmeg to taste
4 T. heavy cream
Grated Parmesan cheese
Butter
Step 1. Heat butter and oil in a large, heavy-bottomed frying pan; add salt pork, onion, carrots and celery. Sauté over medium heat, stirring occasionally until salt pork browns. Stir in ground beef and brown evenly, stirring continuously. Add lemon peel, bay leaf, tomato puree, beef stock and wine and season to taste with salt, pepper and nutmeg.
Step 2. Cover pan and simmer the sauce very gently for 30 minutes, stirring occasionally. Remove lemon peel and bay leaf and simmer, uncovered, for 30 minutes, or until sauce has thickened slightly. Add cream and simmer for 2 to 3 minutes more.
Step 3. Cook spaghetti in plenty of boiling salted water until al dente (firm to the bite, but not soft or mushy). Serve with Bolognese sauce and freshly grated Parmesan. Dot with butter.
Macaroni Leonardo Recipe
Easy to make and it will be enjoyed by the whole family. Serve 5 or 6.
Ingredients:
2 lbs. sweet Italian sausage
1 onion, finely chopped
1 clove garlic, minced
1 t. salt
1 6-oz. can tomato paste
1 28-oz. can tomatoes
1 t. oregano
1/8 t. black pepper
1 lb. elbow macaroni, cooked according to package directions
V.S.P. Cut the sausage into 1/2-inch slices and brown them. Add the onion and garlic and cook until golden. Drain off the fat.
Add the salt, tomato paste and tomatoes. Bring to a boil and simmer, uncovered, 45 minutes. Add the oregano and pepper ten minutes before the end of cooking the time.
Arrange the cooked macaroni on a serving dish and pour sauce over the top. Serve with a salad.
Ingredients:
2 lbs. sweet Italian sausage
1 onion, finely chopped
1 clove garlic, minced
1 t. salt
1 6-oz. can tomato paste
1 28-oz. can tomatoes
1 t. oregano
1/8 t. black pepper
1 lb. elbow macaroni, cooked according to package directions
V.S.P. Cut the sausage into 1/2-inch slices and brown them. Add the onion and garlic and cook until golden. Drain off the fat.
Add the salt, tomato paste and tomatoes. Bring to a boil and simmer, uncovered, 45 minutes. Add the oregano and pepper ten minutes before the end of cooking the time.
Arrange the cooked macaroni on a serving dish and pour sauce over the top. Serve with a salad.
Marinara Sauce Recipe
This is an Italian seaman’s sauce and is usually made without using any meat.
Ingredients:
1/4 cup olive oil
2 cups coarsely chopped onion
1 small onion, cut into rounds, about 1/2 cup
2 cloves garlic, minced
4 cups canned Italian-style tomatoes
1 small carrot, cut into rounds, about 1/2 cup
Salt and pepper to taste
1/4 cup butter or margarine
1 t. oregano
1 t. dried basil
Step 1. Heat the oil in a large skillet and cook the onion, carrot and garlic until golden, stirring occasionally.
Step 2. Pour the tomatoes the tomatoes through a sieve, pushing the pulp through with a wooden spoon. Discard the seeds. Add the pureed tomatoes to the vegetables and add salt and pepper to taste. Partially cover and simmer 15 minutes. Put the sauce through a sieve, pushing the solids through with a wooden spoon. Return the sauce to the skillet and add the remaining ingredients. Partially cover and simmer 30 minutes longer. Serve with your favorite pasta.
You can also add your favorite fish filets or small shrimp during the last 10 minutes of cooking time.
Ingredients:
1/4 cup olive oil
2 cups coarsely chopped onion
1 small onion, cut into rounds, about 1/2 cup
2 cloves garlic, minced
4 cups canned Italian-style tomatoes
1 small carrot, cut into rounds, about 1/2 cup
Salt and pepper to taste
1/4 cup butter or margarine
1 t. oregano
1 t. dried basil
Step 1. Heat the oil in a large skillet and cook the onion, carrot and garlic until golden, stirring occasionally.
Step 2. Pour the tomatoes the tomatoes through a sieve, pushing the pulp through with a wooden spoon. Discard the seeds. Add the pureed tomatoes to the vegetables and add salt and pepper to taste. Partially cover and simmer 15 minutes. Put the sauce through a sieve, pushing the solids through with a wooden spoon. Return the sauce to the skillet and add the remaining ingredients. Partially cover and simmer 30 minutes longer. Serve with your favorite pasta.
You can also add your favorite fish filets or small shrimp during the last 10 minutes of cooking time.
Noodle Kugel Recipe
Chicken fat and onion is a characteristic flavor principle of European Jewish cooking and one that has immigrated to America with great success. It consists of fresh chicken fat (in some cases goose fat) rendered with onion, strained, and then used, with more onion fried in it, as a primary flavoring medium. Noodle Kugel, sometimes called a noodle charlotte, illustrates this principle when it is applied to a sweet dish. Butter or margarine may be substituted for the chicken fat, but then the taste will not be absolutely authentic. Serves 8.
Ingredients:
1 lb. wide egg noodles
1 medium yellow onion, chopped
1/2 cup rendered chicken fat
4 eggs
1 cup sour cream
1 cup creamed cottage cheese
1 large sweet red apple, peeled, cored and chopped
1/2 cup golden raisins
1/2 cup sugar
Grated rind of 1 lemon
1 scant t. salt
1 t. cinnamon
Step 1. Cook noodles according to package directions. Rinse and drain well.
Step 2. In a small pan sauté onion in chicken fat until just golden.
Step 3. In a large bowl, beat eggs, then add onion and chicken fat, sour cream, cottage cheese, apple, raisins, sugar, lemon rind, salt and cinnamon and mix well until fully blended. Mix in noodles.
Step 4. Turn mixture into a buttered 2-quart baking dish or casserole and bake in a preheated 350 degree oven 45 to 50 minutes or until custard is set and lightly browned on top. Serve hot or cold.
Ingredients:
1 lb. wide egg noodles
1 medium yellow onion, chopped
1/2 cup rendered chicken fat
4 eggs
1 cup sour cream
1 cup creamed cottage cheese
1 large sweet red apple, peeled, cored and chopped
1/2 cup golden raisins
1/2 cup sugar
Grated rind of 1 lemon
1 scant t. salt
1 t. cinnamon
Step 1. Cook noodles according to package directions. Rinse and drain well.
Step 2. In a small pan sauté onion in chicken fat until just golden.
Step 3. In a large bowl, beat eggs, then add onion and chicken fat, sour cream, cottage cheese, apple, raisins, sugar, lemon rind, salt and cinnamon and mix well until fully blended. Mix in noodles.
Step 4. Turn mixture into a buttered 2-quart baking dish or casserole and bake in a preheated 350 degree oven 45 to 50 minutes or until custard is set and lightly browned on top. Serve hot or cold.
Ham and Herb Sauce for Pasta Recipe
This recipe will make enough sauce for use with 1-1/2 pounds of your favorite pasta. Serves 6.
Ingredients:
3/4 cup olive oil
1/2 lb. chopped ham
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 t. dried marjoram
1/4 t. dried basil
Salt and pepper to taste
1-1/2 lbs. pasta
V.S.P. Heat the oil in a frying pan, add the ham and garlic and sauté very gently, without browning, for 4 or 5 minutes. Add all the herbs, stir well and sauté for 2 or 3 minutes more and turn off the heat. Let the herbs steep in the oil while the pasta is cooking.
Cook the pasta, drain it and place in a hot serving dish and pour sauce over it. Toss thoroughly and serve immediately.
Ingredients:
3/4 cup olive oil
1/2 lb. chopped ham
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 t. dried marjoram
1/4 t. dried basil
Salt and pepper to taste
1-1/2 lbs. pasta
V.S.P. Heat the oil in a frying pan, add the ham and garlic and sauté very gently, without browning, for 4 or 5 minutes. Add all the herbs, stir well and sauté for 2 or 3 minutes more and turn off the heat. Let the herbs steep in the oil while the pasta is cooking.
Cook the pasta, drain it and place in a hot serving dish and pour sauce over it. Toss thoroughly and serve immediately.
Tuesday, August 16, 2011
Noodles with Ham Recipe
Easy to make, but very good.
Ingredients:
1/4 lb. leftover cooked ham
1 egg yolk
3/4 cup sour cream
Pinch black pepper
12 oz. 1/2-inch wide noodles
2 T. butter or margarine
V.S.P. Chop the cooked ham, using the coarse blade if you choose to grind it. Stir in the egg yolk and sour cream. Season to taste with black pepper. Just before serving, cook the noodles according to package directions. Drain and rinse the noodles and mix thoroughly with the ham. Melt the butter in a 10-inch skillet, pour in the ham and noodles, and heat through, about 3 minutes, stirring constantly. Transfer to a large bowl and serve.
Ingredients:
1/4 lb. leftover cooked ham
1 egg yolk
3/4 cup sour cream
Pinch black pepper
12 oz. 1/2-inch wide noodles
2 T. butter or margarine
V.S.P. Chop the cooked ham, using the coarse blade if you choose to grind it. Stir in the egg yolk and sour cream. Season to taste with black pepper. Just before serving, cook the noodles according to package directions. Drain and rinse the noodles and mix thoroughly with the ham. Melt the butter in a 10-inch skillet, pour in the ham and noodles, and heat through, about 3 minutes, stirring constantly. Transfer to a large bowl and serve.
Saturday, August 13, 2011
Fish Marinara Recipe
This is an Italian recipe which is very popular with fisherman of that nation.
Ingredients:
2 T. olive oil
1/3 cup chopped celery
1/4 t. garlic powder
1 t. salt
1 T. dried parsley
3/4 t. dried basil
1-1/4 t. dried oregano
1/8 t. cayenne
1 t. sugar
1 T. dried minced onion
Large (28 oz.) can diced tomatoes
1 lb. frozen fish filets or small shrimp
Hot cooked rice or pasta
V.S.P. Heat oil in large saucepan. Add celery and cook until tender, about 5 minutes. Add seasonings, onion and tomatoes. Cook over low heat 30 minutes or until slightly thickened. Add defrosted fish or shrimp about 8 to 10 minutes before sauce is done. Serve over hot rice or pasta.
Ingredients:
2 T. olive oil
1/3 cup chopped celery
1/4 t. garlic powder
1 t. salt
1 T. dried parsley
3/4 t. dried basil
1-1/4 t. dried oregano
1/8 t. cayenne
1 t. sugar
1 T. dried minced onion
Large (28 oz.) can diced tomatoes
1 lb. frozen fish filets or small shrimp
Hot cooked rice or pasta
V.S.P. Heat oil in large saucepan. Add celery and cook until tender, about 5 minutes. Add seasonings, onion and tomatoes. Cook over low heat 30 minutes or until slightly thickened. Add defrosted fish or shrimp about 8 to 10 minutes before sauce is done. Serve over hot rice or pasta.
Chicken Cacciatore Recipe
This is the Italian idea of chicken served “hunter-style.” This has always been a favorite recipe with our children and we usually plan on serving third helpings. On several occasions The Kitchen Mouse’s five sons have managed to consume three or four chickens when it was served in this manner. (Editor’s note: The Kitchen Mouse’s grandchildren love boneless, skinless thighs in this recipe. The vegetables can be varied - try adding some zucchini, green beans or even corn. Use what you have on hand - hunters cooked whatever they caught or gathered.)
Ingredients:
3 lb. chicken pieces
2 T. olive oil
1 large onion, finely chopped
1 clove garlic, minced
1/2 cup celery, diced
2 green peppers, chopped
Large (28 oz.) can crushed or diced tomatoes
1 t. salt
1/8 t. pepper
1 T. parsley flakes
1-1/2 t. dried basil leaves
1/4 t. or more oregano
1/4 cup dry white wine
1 cup sliced fresh mushrooms
V.S.P. In a large saucepan or Dutch oven, brown chicken pieces on all sides in hot oil, about 10 minutes. Remove chicken from pan and set aside. In remaining oil, sauté onion and garlic for a minute. Add celery and green peppers and sauté 3 to 5 minutes more, stirring occasionally. Add tomatoes and return chicken to pan. Season with salt and pepper, cover and simmer 30 minutes, stirring occasionally. Add remaining ingredients and continue cooking about 15 minutes longer or until chicken is tender. Serve over pasta.
Ingredients:
3 lb. chicken pieces
2 T. olive oil
1 large onion, finely chopped
1 clove garlic, minced
1/2 cup celery, diced
2 green peppers, chopped
Large (28 oz.) can crushed or diced tomatoes
1 t. salt
1/8 t. pepper
1 T. parsley flakes
1-1/2 t. dried basil leaves
1/4 t. or more oregano
1/4 cup dry white wine
1 cup sliced fresh mushrooms
V.S.P. In a large saucepan or Dutch oven, brown chicken pieces on all sides in hot oil, about 10 minutes. Remove chicken from pan and set aside. In remaining oil, sauté onion and garlic for a minute. Add celery and green peppers and sauté 3 to 5 minutes more, stirring occasionally. Add tomatoes and return chicken to pan. Season with salt and pepper, cover and simmer 30 minutes, stirring occasionally. Add remaining ingredients and continue cooking about 15 minutes longer or until chicken is tender. Serve over pasta.
Friday, August 12, 2011
Ham Tetrazzini Recipe
Serves four to six. This was always a favorite dish when the children were growing up.
Ingredients:
2-1/2 cups finely cubed ham
1/2 lb. fresh button mushrooms
1/4 cups butter or margarine
1/2 cup finely sliced scallions
2 cloves garlic, crushed
8 sliced black olives
1-2/3 cups light cream
3 T. cornstarch
2 T. tomato paste
1/4 t. ground nutmeg
Salt and pepper to taste
12 oz. shells or noodles
Parmesan cheese for garnish
Procedure:
Preheat oven to 375 degrees. Cut the ham in 1/4-inch cubes. Put the mushrooms, butter, onions and garlic in a pan and bake 12 minutes, then mix lightly with the ham. Add the sliced olives to the mixture.
Make the sauce: Blend the cream with the cornstarch and cook over low heat until it thickens, then stir in the tomato paste, nut meg, salt and pepper.
Stir the sauce into the ham mixture. Boil the noodles in plenty of boiling salted water until tender, about 10 to 12 minutes, then drain. Put the noodles on a deep platter or serving dish and put the heated sauce on top. Sprinkle with parmesan cheese and serve immediately. Pass a bowl of cheese.
Ingredients:
2-1/2 cups finely cubed ham
1/2 lb. fresh button mushrooms
1/4 cups butter or margarine
1/2 cup finely sliced scallions
2 cloves garlic, crushed
8 sliced black olives
1-2/3 cups light cream
3 T. cornstarch
2 T. tomato paste
1/4 t. ground nutmeg
Salt and pepper to taste
12 oz. shells or noodles
Parmesan cheese for garnish
Procedure:
Preheat oven to 375 degrees. Cut the ham in 1/4-inch cubes. Put the mushrooms, butter, onions and garlic in a pan and bake 12 minutes, then mix lightly with the ham. Add the sliced olives to the mixture.
Make the sauce: Blend the cream with the cornstarch and cook over low heat until it thickens, then stir in the tomato paste, nut meg, salt and pepper.
Stir the sauce into the ham mixture. Boil the noodles in plenty of boiling salted water until tender, about 10 to 12 minutes, then drain. Put the noodles on a deep platter or serving dish and put the heated sauce on top. Sprinkle with parmesan cheese and serve immediately. Pass a bowl of cheese.
Noodles with Ham and Sour Cream Recipe
Serve this in place of potatoes at supper or as an entrée at luncheon. Serves five or six.
Ingredients:
8 oz. fine egg noodles or shells
2 cups ground ham
1 pint sour cream
1 cup grated parmesan cheese
Procedure:
Boil the noodles in salted water until tender; drain. Have the sour cream at room temperature. Mix the ham, sour cream and 1/2 cup of the cheese, then add immediately to the hot noodles and stir in. Put the mixture in a baking dish, cover with the rest of the cheese and brown in a hot oven for 5 or 6 minutes. Serve hot.
Ingredients:
8 oz. fine egg noodles or shells
2 cups ground ham
1 pint sour cream
1 cup grated parmesan cheese
Procedure:
Boil the noodles in salted water until tender; drain. Have the sour cream at room temperature. Mix the ham, sour cream and 1/2 cup of the cheese, then add immediately to the hot noodles and stir in. Put the mixture in a baking dish, cover with the rest of the cheese and brown in a hot oven for 5 or 6 minutes. Serve hot.
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