Pasta Dinner

September 25, 2011 by troogle  
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Fall Pasta Dinner - Simply Stated Blogs | Real SimpleLike Elinor (and many of our other contributors this month), this is my second go-round on the Month of Dinners blog. Last year I made, Mushroom and Herb Strata, which was absolutely delicious. But this year I decided to go with a Pasta dish.

The last part was easy, preparing tortellini according to the package directions, and then tossing everything together with the Pasta water and fontina cheese. I will caution that the cheese does get very melty. I would recommend adding the fontina in gradually so it doesn’t clump. And of course, then you sprinkle a bit more on top for the final dish.

Being a vegetarian, Pasta is a staple in my diet, so Tortellini with Butternut Squash, Mushrooms, and Fontina was at the top of my list of recipes to cook. Here’s how it went:.

Pasta Dinner to Support Team Beta this Saturday!Nonnewaug High School’s Team Beta, which takes part in the FIRST Robotics Competition, the CT Electrathon Challenge electric car racing competition, and promote science and technology, are hosting a Pasta Dinner this Saturday, September 24, 2011. The money raised from the event will benefit the team and fund the building of this year’s robot, which will then compete in regional and national competitions in the spring and the building of an electric car, which will also take part in a competition later in the year.

Free Pasta Dinner for Victims of September FloodKen Bond, the owner of the Pierce Street Deli in Kingston,will be hosting a free Pasta Dinner for victims of the Septemberflood. The event will take place at the deli, Sunday, September 18th, 2011 from 5:00 ‘ 6:30. Ken will be offering 200 dinners and they will be first come first served.

If you know of anyone that has been a victim of the flood please pass on this message.

Authentic Italian Pasta

September 23, 2011 by troogle  
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Italian pasta sauces - Pesto, Bolognese and Puttanesca | Roaming ...Our first sauce hails from Italy’s Ligurian Coast, which is part of the scenic Italian Riviera. The verdant green sauce, called pesto, has also become very popular in the English speaking world in recent decades. The original, created in Genoa, and known as Genovese Pesto, is reportedly so good because the soil and microclimate are both perfect for growing its most essential ingredient ‘ basil.

Though there are various stories attributed to the origin of this spicy sauce which hails from the Naples region of Italy, my favorite matches the rather spicy level of the sauce itself. It seems that the name puttanesca, is a vulgar Neapolitan slang term for the word ‘prostitute’, making the literal translation of this sauce -served over pasta ‘ ‘whore’s pasta’. Legend has it that when ‘ladies of the evening’ wanted to attract the attention of Italian men or sailors, they made this spicy pasta dish and put it in their window to lure in lovers. Other reports attribute the dish to nearby island of Ischia.

Pesto is thought to be named for the Italian word pesta, meaning to crush or pound. Long before the invention of the food processor, Authentic pestos were, and still are, prepared with a mortar and pestle, which allows all the ingredients to be mashed and pounded together.

Outstanding recipes from the owner/chef of Quartino, one of Chicago’s finest restaurants. For hundreds of years, pasta dishes have been the family favorites that home cooks rely on regularly. The purpose of this book is to provide key instructions, skills and great recipes for Authentic Italian Pasta dishes.

These easy-to-prepare recipes range from old favorites to personal innovations, each carefully tested by the well known Chef John Coletta. Organized in chapters such as Pasta Express,.

In higher form for baking pour some meat sauce. Cover dry lasagna sheets. Pour another layer of meat sauce on top ‘ bechamel and sprinkle with parmesan cheese, again cover with lasagna sheets.

Meat sauce. In a heavy-bottomed saucepan, heat the olive oil. Add chopped onion and garlic. On medium heat, fry onion until transparent. Add the fire and add the carrots and celery, chopped straw. Simmer 5 minutes. Add the minced meat and ham, bring a lot to light brown color. Pour the wine and simmer 10 minutes. At least, in the sauce, add tomatoes, finely chopped together with juice from the jar. Together simmer over medium heat about 40 minutes.

So please continue to alternate layers until the meat sauce is complete. On the top, place the sheets of lasagna, pour the last portion of bechamel and sprinkle with parmesan cheese. Put in oven heated to 180 C and bake for about 40 minutes until a brownish crust. Read more on Authentic Italian Pasta

Authentic Italian Pasta e Fagioli — Christian Stay at Home MomsHeather founded CSAHM.com back in March 2006. She is a Christian Stay at Home Mom to three awesome kiddos. Married to a Firefighter.

Homeschooling mama since January 2006. Heather’s Faith Statement: “To live out and share the gospel, and encourage others in an Authentic relationship with the Lord.” Join Heather at the CSAHM club as she shares Bible Studies, weekly menus, and more. You can visit Heather’s personal blog here: HeatherBixler.com.

You are not going to see Pasta with Potatoes in any Italian restaurant, but out here in the South of Italy, most Italian families have this dish on the menu at least once or twice a month in their homes. This particular version of the dish, was given to me by my Italian Mother in Law, who is from Sicily, and it has been passed down through the generations with very little variation. Pasta and potatoes may sound a little odd as a combination, but I can assure you that if it is cooked right, then it is one of the great Southern Italian dishes.

Step two. Add the tin of tomatoes, and grate the carrot into the mixture. Continue simmering, then dice the potatoes and add to the pan. Simmer for about five to ten minutes, then add about 160 grams of Pasta. Continue to cook the mixture until the pasta is ready.Step three. This is an optional step which will liven up the taste of the meal. Before serving , you can add a diced up chilli pepper, which will give the potatoes a bit of.

You are not going to see Pasta with Potatoes in any Italian restaurant, but out here in the South of Italy, most Italian families have this dish on the menu at least once or twice a month in their homes. This particular version of the dish, was given to me by my Italian Mother in Law, who is from Sicily, and it has been passed down through the generations with very little variation. Pasta and potatoes may sound a little odd as a combination, but I can assure you that if it is cooked right, then it is one of the great Southern Italian dishes.

Step two. Add the tin of tomatoes, and grate the carrot into the mixture. Continue simmering, then dice the potatoes and add to the pan. Simmer for about five to ten minutes, then add about 160 grams of Pasta. Continue to cook the mixture until the pasta is ready.Step three. This is an optional step which will liven up the taste of the meal. Before serving , you can add a diced up chilli pepper, which will give the potatoes a bit of.

Authentic Italian Pasta RecipeJoin in and write your own page. It’s easy to do. How. Read more on Authentic Italian Pasta

How to make Authentic Italian Pasta with Potatoes | FOOD FOR ALLYou are not going to see Pasta with Potatoes in any Italian restaurant, but out here in the South of Italy, most Italian families have this dish on the menu at least once or twice a month in their homes. This particular version of the dish, was given to me by my ItalianMother in Law, who is from Sicily, and it has been passed down through the generations with very little variation. Pasta and potatoes may sound a little odd as a combination, but I can assure you that if it is cooked right, then it is one of the great Southern Italian dishes.

Step two. Add the tin of tomatoes, and grate the carrot into the mixture. Continue simmering, then dice the potatoes and add to the pan. Simmer for about five to ten minutes, then add about 160 grams of Pasta. Continue to cook the mixture until the pasta is ready. Step three. This is an optional step which will liven up the taste of the meal. Before serving , you can add a diced up chilli pepper, which will give the potatoes a bit of bite. If you want to give your guests the option of making the dish hot, then you can prepare a chilli sauce which can be added at the table.

Garlic Penne and Chicken Salad : Best Authentic Italian Pasta ...Directions: 1. Once Pasta is cooked and drained toss with 1 tablespoon olive oil, cover and cool in refrigerator for 1-24 hours. 2.

In a medium skillet over medium heat, warm 1 tablespoon of the olive oil. Add in the chicken and cook until browned on one side, about 4 minutes.Turn over and season with salt and pepper, continue to cook 5-7 minutes more. 3. Remove chicken, place on work surface, cut into strips and let cool. 4. Add garlic to reserved frying pan over medium heat. Cook 3-4 minutes, stirring occasionally and add chicken stock and cook until reduced. Remove garlic with a slotted spoon and let liquid cool. 5. In a large bowl, whisk together remaining olive oil, reduced cooking liquid, vinegar, rosemary and parsley. Add the penne, chicken and garlic cloves. 6. Toss to mix well. Serve at room temperature.

Italian Pasta Dish

September 3, 2011 by troogle  
Filed under Italian Pasta Recipes

A Couple Bites - Home - Feature Ingredient: Blue CrabKeith: Having grown up on the DelMarVa penninsula it was obvious to me that I had to go back to my roots for this ingredient. Historically a crab cake made with blue crab has been attributed to Maryland. Yes the blue crab flourishes in the Chesapeake Bay but did you know they also do very well just to the north in the Delaware Bay.

Lindsay: I chose to use my portion of the blue crab in a recipe for Chili Crab Pasta. I really enjoy this recipe because it has some Asian influence, with its use of ginger, soy sauce, and fish sauce, but the flavors don’t scream Asian food. The first time I ate this dish, it tasted like a full-flavor Italian Pasta Dish, but with each bite the Asian influence came to light. Like most Thai-influenced recipes, this recipe combines flavors of salty, sweet, spicy, and sour. Fish sauce and soy sauce are used in place of salt, ginger and chili paste give the pasta little kick, and eggs are used to thicken the sauce. The sauce has a hearty aroma and character of good comfort food, but it is light enough to avoid overpowering the delicate flavor of the crab. The resulting dish is a satisfying meal bursting with flavor. Enjoy.

Maryland has a larger crab industry and thus they have better PR. Over the years I have become somewhat of a crab cake snob. Normally I avoid any listing on a menu that lists ‘Maryland Style’ crab cake. If they have to point out a ‘style’ then you are not in Maryland or Delaware and it just won’t be good. The worst offense in the construction of a crab cake is TOO MUCH BREAD. I can’t say that enough. Too many recipes (even those of big name chefs) call for an oversized amount of bread crumbs providing for a soggy bready mess. It is a crab cake not a fried bread cake. In researching for this post I created my own recipe that reflects what I feel a crab cake should be. Just enough ingredients to hold the crab together leaving the crab itself as the center of attention. I prefer a broiled crab cake but they can just as easily be pan fried to give them a crispy crust. A good crab cake will change your life. Thanks.

20 Easy Pasta Recipes | Family KitchenI love all types of cuisines from around the world, by my all time favorite has always been Italian. Any type of Italian Pasta Dish is such a comfort food for me. My favorite is carbonara, which I make in a variety of ways.

It’s quick, cheap and easy ‘ my favorite qualities for weeknight recipes. Pictured above is an amazing red pepper pasta with lots of black olives. It’s the perfect pasta when your family loves olives as much as mine does. I’ve included in the slide show below my favorite pasta recipes from my site and from our own expert Italian blogger’s site, Bell’alimento written and published by Paula Jones.

Italian Pasta « Lavender and LimeI can hear everyone saying ‘ but pasta is Italian. Actually, pasta did not originate in Italy, but rather in China. It was however the Italians who have regulated the making of pasta ‘ durum wheat only, and who taught us that pasta should be eaten al dente.

The reason I have called this dish Italian Pasta is because the ingredients I used are all Italian, beautiful cipollini onions, Italian sausages and Roma tomotoes. I am in love with all things Italian ‘ and last night my friend Kim was commenting how anything sounds good when said in Italian. Mi scusi, sono d’accordo. We spoke last night of Florence and Rome, Sienna and Assisi and all the other lovely places we are planning on visiting. But in the meantime, home cooked pasta will have to do.

Tip #8: Use Pasta sauce, not oil, to keep your Pasta from sticking together in the serving dish. If you plan on dishing out the Pasta at the table and then ladling the sauce over it on the plates, you will need to do something to keep the Pasta from fusing into a giant mass before you can serve it. Some people toss the Pasta with olive oil, which gives it a pretty sheen, but I strongly recommend using a small amount of the Pasta sauce instead.

Tip #7: Drain your Pasta BEFORE it is al dente. Pasta continues to cook in the colander and the serving dish, so if you drain the Pasta when it’s the perfect consistency it will be overcooked by the time you serve it. When you taste your cooking Pasta, you are looking for a consistency that is *almost* right, but is still slightly too firm. It shouldn’t be crunchy, but it should be more than al dente. (NOTE: If you are planning on using the Pasta in another recipe where it will be cooked furtherfried Pasta, lasagna or Pasta al fornoyou should take it out a full two minutes early, when it’s even firmer and more undercooked.).

Olive oil simply doesn’t work very well for the task, since it is absorbed so readily by the Pasta. Also, drizzling cold olive oil on the warm Pasta is counterproductive. Instead, ladle a small amount of the Pasta sauce into the Pasta serving dish and toss it thoroughly. It’s not quite as pretty a solution, perhaps, but it works much better. Article body: getting rid of the mortgage early is something that many home owners in the uk aspire to achieve.

Prawn Thai Yellow Curry Tagliatelle - Italian meets Thai ...Prawn Thai curry tagliatelle Recipe Ingredients 1 tsp Thai Yellow Curry Paste 1 tsp garlic puree (or minced garlic cloves) 1/4 tsp turmeric 100ml coconut cream or thick coconut milk 50ml vegetable stock 1 tsp sugar 1/4 lime juice Raw king prawns Tagliatelle fresh chives for garnish Method First de-gut the prawns Marinade the prawns with the curry paste, garlic and turmeric for 5 minutes Start the tagliatelle cooking in a large pan of boiling water Heat a 1 tbsp oil in a large frying pan or wok Add the marinated prawns and fry for 2-3 minutes until golden Add the coconut milk, sugar & vegetable stock and simmer for 5 minutes. By now the Tagliatelle should be cooked. Drain and add.

The result was asurprisinglyeasy and delicious Dish that we now eat regularly. Feel free to substitute the prawns for chicken pieces or if you take both of those out you have a simple and wonderful vegan recipe. The beauty of this Dish is it takes as much time to cook as it does to prepare your tagliatelle’that is 8-10 minutes. The curry sauce will be done in around 5 minutes so you only need to allow time for any raw ingredients (prawns, fish or chicken) to cook.

Squeeze over the lime, taste for seasoning and serve, topped with chopped chives.

Where you can fuel up before or after the race. Because researchers have shown that man cannot live on bike crashes alone, we bring you our look at grub spots in the racing area. Each section’s full of stops where you can drink, dine and perhaps even dance for next to nothing, as well as others that will reward you for dropping a few pretty pennies.’ Italian Pasta Dish

Pasta With Bacon, Artichokes, Gorgonzola And Pistachios is another Northern Italian Pasta Dish that also has roots in Sicily the difference in the Sicilian is more pepper is added for the fiery tastes that Sicilians have for their food. This is a very rich pasta dish and is made with an ingredient that you don’t often find in pasta dishes and that is nuts. Please try this recipe I know that you will just love it.

Rich, this dish looks incredible. I love using nuts in my pasta dishes. The flavor combination you’ve come up with here is to die for. I also like the tip about using the bacon ends. At the end of the video I just want to dive into my computer screen and into your plate of pasta. Oh and I almost forgot I just love your incredible pronunciation of the dish. Keep cooking my friend.

and please visit my blog at http:www.richardblainesezcooking.com and www.richardblainesezcooking.com I have a fellow foodie here at YouTube that makes some really excellent dishes of all types. Her name is Sandy and here channel is www.youtube.com and she has a really excellent blog as well. Check out one of her excellent pasta dishes here at: easycookingwithsandyb.blogspot.com.