Kook pasta in kokend water met wat zout. Bak in hete olie 1 gesnipperde ui en 2 gesnipperde sjalotjes tot het beide zacht is. Voeg 1 in blokjes gesneden kipfilet toe en roerbak tot de kipfilet goudbruin is. Schep 300 gram diepvries spinazie en naar smaak tijm erdoor en roerbak tot de spinazie ontdooit is. [...]
I was walking home with my friend Angie and she told me about this tiny place called Russo's Mozzarella & Pasta Corp.Russo's Mozzarella & Pasta Corp. We would be walking passed it so why not stop in. They have a large selection of fresh pastas, raviolis, and some gnocci's. We decided to try the Roasted Butternut Squash Ravioli and a fresh pasta that looked like telephone cord.Not knowing what the ravioli would taste like, I decided to serve it with a lightly spiced chicken broth, peas, and cilantro. We liked that the raviolis had an abundant amount of filling. Unfortunately, even with such a light broth, the butternut squash filling was too bland. It was under-seasoned and lacked flavor.We enjoyed the telephone cord shaped pasta more, especially the shape. It's thick and chewy but lacks a bit of flavor as well. That was easily masked by the simple red meat sauce.Generally, we weren't that impressed with the quality but the fresh pasta is pretty inexpensive at $3 per 1 pound box
Arroz y pasta
Arroz
Muy nutritivo por su riqueza en almidón, y de fácil digestión, entra el arroz en muchas preparaciones culinarias.
Existen diversas clases y variedades. Los de grano blando son adecuados para hervirlos con caldos de carne, pescado o verdura. En cambio para guisarlo en cazuela o para paella son preferibles los de grano duro y grande que tienen gran
I've walked by Basta Pasta Basta Pasta for years and just written it off because of it's name. I thought it would be some generic pasta place that just pumps out large portions of mediocre pasta dishes. In the last year or so, different people have mentioned how much they love Basta Pasta and I'm glad I finally gave them a shot. It was anything but generic and probably one of my favorite places now.The food is Italian but the service is Japanese. From the moment you're greeted, you notice the attention to detail that the Japanese are known for. The open kitchen is immaculate and you can feel the pride of the staff.As I waited for Lon and friends to show, I munched on a yummy Parmesan bread stick twist as I watched the interesting table side service of a pasta dish. The spaghetti is tossed around in a hole dug into a giant Parmesan wheel before being plated. We didn't order this dish so I'll have to get it next time. Not complaining though since I loved everything we did order: 3 appeti
Kook de pasta gaar in kokend water met wat zout. Bak in hete olie 1 fijngehakt teentje knoflook, 1 in ringen gesneden prei en 200 gram in plakjes gesneden champignons. Als de champignons zacht zijn roer je er 200 gram blokjes gorgonzola en 250 ml kookroom door. Laat de gorgonzola smelten. Giet de pasta af, [...]
Fresh wholemeal linguine with asparagus, peas, spinach and mint.I try to eat healthy. I swear I do. I try to incorporate a well balanced eating routine but I find that during the "silly" season (Xmas and New Year) things can get a little hectic on the food front. Second helpings and extra sweets can certainly build up into unwanted kilos. So I was looking for a healthier alternative the other night for dinner. My local deli always has a handy supply of goodies and on that particular day I found some freshly made whole wheat linguine. Interesting I thought. I just need to balance this out with some lovely greens. I picked some fresh asparagus, some peas, a bunch of spinach and some fresh mint. Then off to work I went!While this pasta dish is not of the traditional variety I always believe its good to experiment and play around with food. It was very easy to prepare and it provided me with some very well needed greens. I thought that the linguine might have been a little heavy
Kook de pasta in kokend water met wat zout. Ontvel 3 Catalaanse worstjes (of andere gekruide worstjes). Maak er kleine balletjes van en bak het in wat olie in de koekenpan bruin. Voeg hieraan toe 1 gesnipperde ui en 250 in plakjes gesneden champignons. Roerbak tot de champignons zacht zijn. Roer er 125 ml kookroom [...]
Vanwege een cursus was ik wat later thuis, maar er kwamen al heerlijke geuren uit de keuken. Michel heeft vandaag gekookt. Op tafel stond tagliatelle met sperziebonen in tomatensaus met gegrilde kip. Kook de tagliatelle in kokend water met wat zout. Kook ongeveer 250 gram sperziebonen beetgaar. Bak in hete olie 1 gesnipperde ui, 1 [...]
Kook de pasta zoals je gewend bent in kokend water met wat zout. Bak 100 gram dobbelsteentjes ontbijtspek knapperig in een wok. Voeg hieraantoe 250 gram in plakjes gesneden kastanjechampignons. Als de champignons zacht zijn voeg je 1 in ringen gesneden prei toe. Bak dit een minuut of 2 mee. Roer er dan 2 eetlepels [...]
No necesariamente la pasta de dientes que te sobra debe acabar en el bote de la basura. Puedes darle algunos usos alternativos, y quien sabe, posiblemente te saque de algún apuro en más de una ocasión. Remover manchas de tinta en la ropa. Limpiar las rayas de crayola de las paredes. Remover las rayitas de la cristalería. Borrar bigotes de jugo de naranja en la cara de los niños. Aliviar la comezón causada por los piquetes de los mosquitos. Remover manchas de los zapatos. Rellenar los pequeños orificios de las paredes antes de retocar la pintura. Pulir la superficie de la pantalla de los Ipod (Con mucha precaución) Francisco Hernández, pulsodigital@gmail.com Foto: Pulso Digital Si te ha gustado el texto, inscribete por medio de RSS: Haz click aquí Etiquetas de Technorati: pasta,dentrifico,flour,dientes,cepillo
Kook de pasta zoals je gewend bent in kokend water met wat zout. Bak in een hete wok 150 gram plakjes chorizo goudbruin. Schep het uit de pan en bak in het achtergebleven vet 1 gesnipperde ui, 1 fijngehakt teentje knoflook, 1 gesneden rode paprika en 1 gesneden gele paprika voor ongeveer een minuut of [...]
Kook de pasta volgens de aanwijzingen op de verpakking. Kook 300 gram doperwten in wat kokend water gaar. Bak in een hete koekenpan 100 gram dobbelsteentjes ontbijtspek knapperig. Als de dobbelsteentjes ontbijtspek knapperig zijn voeg je 1 gesnipperde ui, 1 fijngehakt teentje knoflook en wat tijm. Als de ui zacht is voeg je 200 gram [...]
Kook de pasta zoals je gewend bent in kokend water met wat zout. Bak in een hete wok 100 gram dobbelsteentjes ontbijtspek tot het knapperig is. Als de ontbijtspek knapperig is schep het dan uit de pan. Bak in het achtergebleven vet 1 gesnipperde ui tot de ui zacht is. Voeg dan 200 gram in [...]
Kook de pasta in kokend water met wat zout. Bak in de hete olie 1 gesnipperde ui tot de ui zacht is. Voeg dan 1 rode, 1 gele en 1 groene in stukjes gesneden paprika toe. Roerbak dit mee voor een minuut of. Doe er dan 75 gram in plakjes gesneden champignons en 8 in [...]
For the most part I never knew what a ragu was for a very long time. All my life in fact. When I heard the term ragu, my mind would usually conceive a visual image of something more along the lines of beef tripe, or something exotic and mildly freakish like ox tongue stew. But it wasn't until I made this pasta dish for a friend that they mentioned this concoction was in fact like a ragu. I gave her a blank stare, as if she had just spoken to me in Elvish or something.Although traditionally made with ground beef a rugu is essentially a rich tomato based sauce made for pasta that is cooked slowly over low heat. The name is derived from the French ragoûter, which means to revive or stimulate the taste of. So I guess essentially this pasta sauce has the basic attributes of an Italian ragu, just without the meat.I made this dish on a lazy day-off that I spent doing menial chores. And of all chores I hate doing, laundry is probably the one I detest most. It's not the washing part that anno
Kook de pasta in kokend water met wat zout. Snij 2 schnitzels in reepjes en bak dit bruin in de hete olie. Kook, stoom of wok 300 gram spinazie (Ik heb het geroerbakt). Schep het uit de pan. Giet nu 100 ml kippenbouillon van 1 blokje kippenbouillon in de pan en voeg er 1/2 eetlepel [...]
Druk, druk en nog eens druk. Dus vandaag heeft Michel gekookt. We hadden pasta met gehakt, rode ui en tomatenketchup, een simpele maar wel lekkere maaltijd en die nog snel klaar is ook. Kook de pasta in kokend water met wat zout. Rul ongeveer 250 gram gehakt tot het bruin is en voeg dan 2 [...]
Kook de pasta zoals je gewend bent in kokend water met zout. Bak in een hete wok 200 gram in plakjes gesneden chorizo tot het iets knapperig is. Schep het dan uit de pan en haal ook eventueel overtollig vet uit de pan, laat wel een klein beetje over. Bak in het overgebleven vet 250 [...]
Kook de pasta zoals je gewend bent in kokend water met wat zout. Bak in hete olie 1 gesnipperde ui. Als de ui zacht is voeg je er 1 fijngehakt teentje knoflook, na smaak tijm en 250 gesneden kastanjechampignons toe. Roerbak tot de kastanjechampignons zacht zijn Voeg 200g (diepvries) doperwten toe en roer er dan [...]
Features: Adjustable steel roller for kneading. Removable handle and clamp. Seven thickness setting. Cutting accessory. Recipe booklet. 150mm.
-Stainless steel body and cutting blades
-Blades produce spaghetti or fettuccine noodles
-Adjustable steel rollers with seven thickness settings
-Removable handle and clamp
-Recipe book included
Reviews
helpful tool
My family are able to enjoy fresh and
Me encanta esta ensalada. La salsa de yogur le da un toque distinto.
Ingredientes:
- Pasta (mejor las que son especiales para ensaladas)
- Huevo duro
- Jamon york en dados
- Cebolla tierna
-...
Este es un resumen del contenido de mi blog. Visitame.
Rule of thumb: The thinner the pasta, the thinner the sauce - The thicker the sauce, the thicker the pasta!
Macaroni & cheese. Is that the favorite of American comfort foods? Well, Swedish kids...
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Kook de pasta in kokend water met wat zout. Knijp het vlees uit het vel 3 Catalaanse worstjes en rol er balletjes van. Bak de balletjes bruin in hete olie en voeg als de balletjes bruin zijn 1 gesnipperde ui en 1 fijngehakt teentje knoflook toe. Bak dit mee tot de ui zacht zijn en [...]
Para 4 personas
400 gr. de pasta
½ kg. de setas
1 brocoli
1 cebolleta
3 dientes de ajo
1 litro de nata
agua
aceite virgen extra
sal
perejil picado.
Pon abundante agua a cocer en una cazuela. Cuando empiece a hervir, añade la sal y la pasta. Limpia el brócoli, separa en ramilletes y añádelos a la cazuela. Deja cocer durante 8-10 minutos.
Pica la cebolleta y los ajos finamente y pon a pochar en una cazuela con un poco de aceite (3 cucharadas). Cuando esté dorada, añade las setas y rehoga brevemente. Vierte la nata y deja reducir durante 8 minutos.
Cuando la pasta y el brócoli estén cocidos, retira el brócoli a un plato y reserva. Escurre la pasta y refréscala.
Añade la pasta a la cazuela de las setas con la nata y mezcla bien. Espolvorea con perejil picado. Sírvela en una fuente amplia y decora con los ramilletes de brócoli.
**Consajo:La pasta es rica en almidón, y como todos los alimentos con almidón – como el pan, las bebidas malteadas, las infusion
Kook de tagliatelle in kokend water met wat zout. Blancheer 200 gram broccoli roosjes. Bak in een hete koekenpan 200 gram dobbelsteentjes ontbijtspek uit tot het knapperig is. Voeg dan 1 fijngesnipperde ui en 1 fijngehakt teentje knoflook toe. Als de ui zacht is voeg je de geblancheerde broccoli toe en 3 fijngesneden trostomaatjes. Roer [...]
Kook de tagliatelle in kokend water met wat zout. Blancheer 200 gram broccoli roosjes. Bak in een hete koekenpan 200 gram dobbelsteentjes ontbijtspek uit tot het knapperig is. Voeg dan 1 fijngesnipperde ui en 1 fijngehakt teentje knoflook toe. Als de ui zacht is voeg je de geblancheerde broccoli toe en 3 fijngesneden trostomaatjes. Roer [...]
Fresh ginger and sambal oelek are two of my favorite spices. Sambal oelek adds heat to this sauce. You may add more or less to taste. I am addicted to sambal oelek, I add more.Cook pasta. Pour the sauce over. You make this sauce quickly. Besides, it is good.INGREDIENTS:* 200 g smoked lean ham* 1 red bell paprika* 2 teaspoons corn starch* 1 dl (100 ml) milk* 2 dl (200 ml) crème fraiche* 1 clove of garlic, pressed* ½ dl (100 ml) parsley, chopped* 3 teaspoons fresh ginger, grated* 1 teaspoon sambal oelekMETHOD:1. Cut ham into small pieces.2. Deseed and cut the paprika into small pieces.3. Mix corn starch and milk in a saucepan.4. Add crème fraiche, garlic, parsley, ham and paprika.5. Cook for 2 - 3 minutes.6. Taste with ginger and sambal oelek. Salt may not be necessary. Sometimes smoked ham is very salt.I watched an English food TV program the other day. An Italian chef was cooking some Italian regional dish. When he finished the cooking, I heard him say: Detest it! :) Was that what h
Tja het is gemaakt met een potje, maar dan wel een Jamie Oliver Porcini Mushroom Pasta Sauce. Kook de fusilli zoals je gewend bent in kokend water met wat zout. Bak in een hete wok 150 gram gehakt tot het bruin is. Voeg dan 200 gram in plakjes gesneden champignons en 3 in ringen gesneden [...]
My own creation...all lying about in the fridgeYours truly was looking in the fridge yesterday, trying to decide what to eat for dinner. I'm sure this routine is repeated everywhere in the world, no matter where you are. You open the fridge, you look, you think you have a solution and then you start all over again! Considering how many food blogs I read, cookbooks I consult and Cooking TV shows I watch I too can get stuck. Sometimes this can be a good thing because it can force you to be creative. All within reason of course.When I glimpsed into my fridge yesterday I found a few zucchini, some left over pancetta, a third of a container of ricotta, some chillies and some leftover basil pesto. My mind went into overdrive and finally I thought of this little creation. Spaghetti with grated zucchini, pesto, ricotta and pancetta. Drawing inspiration from Jenn, our famous leftover queen, it turned out very nice thank you very much. The saltiness of the pancetta went well with the cr
The cep is one of the best - and most available - wild mushrooms. Known traditionally in the UK as the penny bun or as porcini in Italy or king bolete in the USA, the Latin name - Boletus edulis - means superior edible mushroom. Cooked with cream...
It could have been so awkward: Emma Bunton announcing details of her "no whites" diet (i.e. Atkins without the name of the dead guy attached - no pasta, no bread) while advertising pasta sauces.Her cultural patron, though, Prego Pasta sauces, is relaxed about the whole affair. After all, it's not like they make pasta, why should they worry? "There are many alternative methods for Emma to use the Prego pasta sauces without the pasta. She can have pasta sauce over meatballs, use over sandwiches, and many other fun and creative recipes that Prego offers."When life hands them lemons, they'd probably just invent a lemon-based pizza topping. We're not sure we quite can believe someone saying "I'm on a diet, so can't have this sauce on pasta, pass me that meatball sandwich instead..." is a scenario that would ever happen, though. They could have suggested that she slathers herself in the sauce and invites her partner to make like he's pecorino. It might not have sold many jars of mechanical p
Una vez más Charly García volvió a las andanzas... y una vez más hizo el ridículo...BUENOS AIRES, setiembre 11.- Pésimo terminó el show que daba anoche Charly García en la ciudad de Buenos Aires, en una velada que contaba con la presencia de músicos chilenos como invitados.Todo ocurría en el local “La Trastienda”. García llevaba más de tres horas tocando y embelesado por la noche de rock & roll, se le ocurrió la idea de seguir tocando toda la noche, y todo el día siguiente."Seguiré tocando toda las noche por más de 24 horas , quiero hacer historia esta noche”, expresó al micrófono, con intenciones de inscribirse como el primer artista en tocar de corrido hasta el siguiente show.La extravagancia del músico no cayó bien en uno de los dueños del local, que velando por las normas internas, quería respetar los horarios y ordenó el desalojo de García desde el escenario. Mandó a un grupo de guardias a hacerlo, pero García opuso resistencia y fueron varios los q
Kook een korte pasta (bv fusilli of penne) in kokend water met wat zout. Bak in de hete olie 1 fijngehakt teentje knoflook met 1 in ringen gesneden prei en 200 gram in plakjes gesneden champignons tot de champignons zacht zijn. Giet de pasta af en doe dit in een ovenschaal, schep hierbij de champignons [...]
Italy went on a pasta strike today. People across the country refused to buy pasta to protest an impending 20% price increase due to rising wheat costs. They didn't stop eating it, of course, they just didn't buy any. Expect store shelves to be emptied of linguine first thing tomorrow morning.
I really love this product taste great, it is healthy and I don’t gain weight on it, plus tastes great and healthy. Wholesome ingredients naturally enriched with multi-grains, healthy nutrition, good source of fiber, protein, heart healthy ALA omega3. I eat this product all the time my favorites cuts are Penne, Spaghetti along with other cuts are Rotini, Elbows and Angel Hair. - Buy Barilla Plus Pasta
I’ve been cooking these past few days. I might as well share this. I made some changes to the recipe. Made it more “lokal” but still “squisito”. Hehe. Pancetta Pasta ¾ stick butter6 cloves garlic2 packs of all-purpose Cream1 whole onion12 strips of bacon (sliced in 1” pieces)1 can of mushrooms½ cup grated cheese1 teaspoon ground black pepper¼ teaspoon salt2 tablespoons cooking oilPasta of your choice, cooked according to procedure (tip: boil in 10 mins for al dente pasta)1. Sauté the bacon in oil until slightly crispy. Add garlic, onion and butter. Stir until onions are translucent and the garlic releases its smell. 2. Strain the water from the can of mushrooms and add to the mixture. 3. Add all-purpose cream, simmer. 4. Add cheese, salt and pepper (to taste.) Minimize salt addition though since bacon is already salty. 5. Top pasta with mixture. Vwalah! There goes your Pancetta pasta…ohlala. hihi. ;-)
Huge plate of pasta!I love pasta in any shape or form. I'll never forget slurping on my first strands of spaghetti as a child. Of course my taste buds have certainly developed and the types of pasta have changed. But sometimes you just like going back to your roots. This recipe is a hybrid taken form a number of sources over the years. There's good ol' penne, which is always in my pantry and there's chicken meatballs. I had a few chicken thigh fillets lying around and whizzed them up in a food processor with some "panko" Japanese breadcrumbs, an egg, some fresh basil and oregano, salt, pepper, grated parmesan and chilli. I shaped the mixture into little balls and baked them in a 180 dec C oven for about 40 mins. Once they were cooked I added them to a pot that had some "passata" and olive oil simmering away. I added a little chicken stock (acout 3/4 cup) and let it cook for about 45 mins. At the very end I added some frozen peas I had in the fridge. My final step was to
Huge plate of pasta!I love pasta in any shape or form. I'll never forget slurping on my first strands of spaghetti as a child. Of course my taste buds have certainly developed and the types of pasta have changed. But sometimes you just like going back to your roots. This recipe is a hybrid taken form a number of sources over the years. There's good ol' penne, which is always in my pantry and there's chicken meatballs. I had a few chicken thigh fillets lying around and whizzed them up in a food processor with some "panko" Japanese breadcrumbs, an egg, some fresh basil and oregano, salt, pepper, grated parmesan and chilli. I shaped the mixture into little balls and baked them in a 180 dec C oven for about 40 mins. Once they were cooked I added them to a pot that had some "passata" and olive oil simmering away. I added a little chicken stock (acout 3/4 cup) and let it cook for about 45 mins. At the very end I added some frozen peas I had in the fridge. My final step was to boi
Here is a great free sample for cooks. Zerega is a custom pasta manufacturer that makes custom pastas to meet the rigorous demands of restaurant pasta cooking. Zerega has hundreds of pasta shapes and you can request some free samples via the custom sample request form (click the link below and then go to the bottom of the page). Or you can get some more information on this pasta manufacturer at http://www.zerega.com/what.html
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Van wat verschillende ingredienten die nog in de kast/ diepvriezer stonden en nodig op moesten heb ik dit gemaakt. Kook de pasta in kokend water met een beetje zout beetgaar. Bak in hete olie 1 fijngesnipperde ui met 1 fijngehakt teentje knoflook. Als de ui glazig is voeg dan 1 in blokjes gesneden kipfilet toe, bak deze mee tot het bruin is. Dan voeg je 1 fijngesneden gegrilde paprika en 200 gram spinazie toe. Bak dit mee tot de spinazie is geslonken en voeg dan nog 1 dessertlepel pesto toe. Voeg de pasta bij de spinazie. Maak een kaassaus door 25 gram boter te smelten en als het gaat bubbelen voeg je 25 gram bloem aan toe. Goed roeren en dan voeg je beetje bij beetje ongeveer 300 ml groentenbouillon bij. Als de dikte van de saus goed is stop je met bouillon toevoegen en neem je de pan van het vuur af. Voeg dan 50 gram geraspte kaas toe en laat dit al roerende smelten. Doe de pasta en spinazie in een ovenschaal. Giet de kaassaus erover en strooi er als laatste nog wat stukjes mozzarel
2 tbsp. sunflower oil
1/2 cup eggplant - cubed
1/4 cup green pepper in strips
1/4 cup sweet red pepper in strips
1/4 cup yellow pepper in strips
2 cloves garlic - sliced or minced
1 small onion thinly sliced
1 tbsp. shredded dried spinach (fresh would rock too)
1 tsp. shredded dried cilantro (again - fresh kicks ass)
1 dash paprika
2 dash [...]
Bak in de hete olie 2 in reepjes gesneden groene paprika’s, voeg peper en zout toe. Zet het vuur lager en laat het 15 minuten sudderen met de deksel op de pan. Doe er dan 1 gesneden ui bij, roer dit goed door en laat het dan 20 minuten sudderen met de deksel op de oan. Voeg nu 1 fijngehakt teentje knoflook, 2 eetlepels balsamico azijn, 125 ml creme fraiche en 50 gram geraspte kaas. Laat de creme fraiche en kaas smelten. Kook ondertussen de pasta zoals je gewend bent in kokend water met wat zout. Giet de pasta af. Het gerecht is klaar om te serveren. Eet smakelijk!
This recipe is also available in english!
Kook de penne (of een andere pasta) zoals je gewend bent in kokend water met wat zout. Bak in een hete koekenpan met olie 1 fijngesnipperde ui met 1 fijngehakt teentje knoflook tot de ui goudgeel is. Haal het velletje van 5 chipolataworstjes af en doe dit bij de ui en rul het worstvlees los. Na een minuut of 5 meebaken voeg je er 900 gram in blokjes gesneden tomaat bij, een dessertlepel dragon en naar smaak zout en peper. Laat dit een minuut of 10 zachtjes koken. Voeg er een handje fijngesneden basilicum bij en roer de penne erdoor. Op je bord kan je er nog wat geraspte kaas over doen. Eet Smakelijk!
I recently received an e-mail request for this dish which comes from my COOKBOOK FROM HELL . I've seen other versions of dishes called Pasta Jambalaya; this recipe of mine was created in 1987 when I was fooling around in the kitchen one day and thought it would be an intersting twist to apply the concepts of a rice based dish such as Jambalaya to a pasta dish. I'm a big supporter of fooling around in the kitchen because you can have happy accidents like this dish. Hoo Hah!READ MORE...
Salad, Pre-Tossed: Prepped for TravelI went to Scott and Angie's rooftop BBQ yesterday and Angie asked me if I could make my famous Chicken and Cucumber Pasta Salad. Of course, I agreed. It's expected. Everyone who has tried it, requests that I make it for them. I've given friends the recipe but I don't think anyone has made it yet. It is a bit work intensive, but the steps are easy and you get an impressively delicious summer pasta salad.Dressing:1/3 cup soy sauce1/3 cup rice vinegar3 tablespoons white sugar1/2 teaspoon ground ginger1/2 teaspoon black pepper1/2 cup olive oil1 teaspoon sesame oilSalad, Dressing Tossed In: Ready for ServicePasta Salad:1 box (1 lb) dry pasta (any shape)3 chicken legs, poached and chilled2 large cucumbers, seeded and thinly sliced1/2 cup chopped cilantro1/2 cup chopped scallion1/4 cup toasted sesame seedsInstructions:Whisk all of the dressing ingredients together and set aside. (I usually do this the night before just to get it out of the way.)Cook pa
This is the time of the year when the sweet smell of the basil growing in my garden begins to linger in the backyard. When the scent becomes overpowering, I run into the kitchen and cook up a batch of this pesto based dish. Instead of pine nuts, which is the type of nut traditionally used in italian pesto, I decided to go with roast pecans. I created this dish back in 1995 at Big Daddy's, a Southern style restaurant I owned. This recipe later appeared in a national cookbook, The Everything Pasta Cookbook (1997, Adams Media, edited by Jane Resnick). If you don't like heat, omit the jalapeno peppers! READ MORE...
Kook een pasta naar keuze zoals penne of fusilli beetgaar in kokend water met wat zout. Snij ondertussen 3 bosuitjes in ringen, 1 boerenmetworst in plakjes en spoel 250 gram cherrytomaatjes af. Doe dit in een ovenschaal met 250 gram mascarpone, 200 gram geraspte kaas en majoraan naar smaak. Giet de pasta af en schep dit ook door de mascarpone en groentemengsel. Breng het op smaak met zout en peper en zet het nu in de voorverwarmde oven op 180 graden (hetelucht) voor ongeveer 20 minuten en serveer! Eet smakelijk!
Esta vez lo hice con "tornillos o espirales". Me gusta porque la salsa se queda entre la pasta.Ingredientes:- Pasta: Espagettis, espirales, macarrones o tiburones- Tomate frito (hecho en casa o comprado pero de buena calidad)- Cebolla- Ajos- Apio- Zanahoria- Jamon serrano- Vino blanco- AlbahacaElaboracion:Hervimos la pasta. Yo, a veces, añado al agua de coccion una pastilla de caldo. Escurrimos y reservamos.Picamos finamente todas las verduras y las ponemos a freir en una sarten grande con aceite a fuego no demasiado fuerte. Cuando esten tiernas le añadimos el medio vaso de vino blanco y dejamos reducir un poco. Ponemos 6 o 7 cucharadas de tomate frito y el jamon serrano cortado a cuadraditos. Removemos y volcamos la pasta. Rehogamos unos minutos para que se mezclen los sabores y le ponemos la sal, la pimienta y la albahaca.Servimos aparte el queso rallado porque para mi gusto esta muy bueno sin el.
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