Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Monday, July 15, 2013
Monday, June 3, 2013
Three Way Garlic Pasta with Beans and Peppers
yield: Makes 6 servingsactive time: 45 minutes total time: 1 hour This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and body, sauteed until golden for depth, and added raw for brightness. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and..."); }); } Reserve 6 large garlic cloves. Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes. Reserve 1/2 cup garlic cooking liquid, then drain garlic in a sieve. Puree cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth. While garlic simmers, roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Peel peppers, discarding stems and seeds, and cut into 3/4-inch pieces. Mince 2 reserved garlic cloves with thyme and remaining teaspoon salt using a large knife. Transfer along with spinach to a large serving bowl. Cook pasta in a large pot of boiling salted water until al dente. Make sauce while pasta is cooking:
Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic puree to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper. Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately. add your own note
Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic puree to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper. Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately. add your own note
Three Way Garlic Pasta with Beans and Peppers
yield: Makes 6 servingsactive time: 45 minutes total time: 1 hour This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and body, sauteed until golden for depth, and added raw for brightness. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and..."); }); } Reserve 6 large garlic cloves. Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes. Reserve 1/2 cup garlic cooking liquid, then drain garlic in a sieve. Puree cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth. While garlic simmers, roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Peel peppers, discarding stems and seeds, and cut into 3/4-inch pieces. Mince 2 reserved garlic cloves with thyme and remaining teaspoon salt using a large knife. Transfer along with spinach to a large serving bowl. Cook pasta in a large pot of boiling salted water until al dente. Make sauce while pasta is cooking:
Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic puree to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper. Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately. add your own note
Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic puree to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper. Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately. add your own note
Sunday, June 2, 2013
Pasta Shell Risotto with Broccoli Rabe
yield: Makes 4 to 6 (main course) servingsactive time: 30 min total time: 35 min Slowly cooking the pasta risotto-style by ladling hot broth over it allows the shells to soak up all of the broth's aroma and results in a velvety, creamy texture. The bitter bite of the greens adds just enough edge. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Slowly cooking the pasta risotto-style by ladling hot broth over it allows the shells to soak up all of the broth's aroma and results in a velvety,..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Slowly cooking the pasta risotto-style by ladling hot broth over it allows the shells to soak up all of the broth's aroma and results in a velvety,..."); }); } Bring broth, water, and 1 teaspoon salt to a boil in a medium saucepan, then reduce heat and keep at a bare simmer. Trim tough stem ends from broccoli rabe, then cut remaining stems crosswise into 1-inch pieces and reserve. Coarsely chop florets and leaves. Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then saute onion with 1/2 teaspoon salt until softened, 3 to 5 minutes. Stir in garlic and saute 1 minute, then add pasta, broccoli rabe stems, and 3/4 cup hot broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until pasta is almost al dente and creamy-looking, 12 to 13 minutes. Stir in remaining broccoli rabe and 1/4 teaspoon pepper and cook, stirring, until pasta is al dente and broccoli rabe is just tender, 2 to 3 minutes. (If needed, add more hot broth to moisten; there will be some broth left over.) Stir in cheese and salt and pepper to taste. Serve with more cheese on the side. add your own note
Wednesday, May 29, 2013
Wild Mushroom Pasta
yield: Makes 6 (first course) or 4 (Main course) servingsactive time: 40 min total time: 40 min Delicious when served hot, this pasta dish is made for the culinarily creative—feel free to use your favorite mushrooms for a recipe all your own. Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop. Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste. Cooks' note: Fresh hen-of-the-woods, beech (also called shimeji), or any other wild mushrooms can be substituted for the mixed fresh wild mushrooms. Nutritional Information add your own note
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