Portobello Mushroom Stroganoff
The meaty taste of Portobello mushrooms makes this meatless pasta dish very satisfying!
INGREDIENTS
8 Ounces Fettuccine Or Pasta Of Your Choice
8 Ounces Sour Cream
2 Tablespoons Unbleached Flour
¾ Cup White Wine
1 Crumbled Vegetable Bouillon Cube
½ Teaspoon Freshly Ground Black Pepper
2 Diced Onions
3 Tablespoons Butter
5 Cups Sliced Portobello Mushrooms
2 Minced Garlic Cloves
Cook the fettuccine, drain and keep warm. Do NOT rinse the pasta. I like to drizzle the cooked pasta with olive oil to keep it from sticking together. In a small bowl combine the sour cream and unbleached flour. Stir in the water, bouillon and black pepper. Set aside. In a large skillet heat the butter over a medium heat and add the onion. Cook for 5 minutes until tender. Stir constantly. Stir in the garlic and mushrooms and cook for 5 minutes. Remove the mushroom mixture from the pan and add to the pasta. Keep warm. Wipe out the skillet and stir in the sour cream. Cook until bubbly. Pour the sour cream mixture over the pasta and mushroom mixture. Stir gently to coat. Serve warm. Serves 4
Cannelloni
INGREDIENTS
Bechamel Sauce
Filling:
1 Pound Ground Veal
8 Ounces Italian Pork Sausage (Remove Casings)
1 Large Minced Garlic Clove
Two 10 Ounce Packages Frozen Chopped Spinach, Cooked, Drained & Squeezed Dry
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Cup Freshly Grated Parmigiano Reggiano
To Assemble:
1 ½ Pounds Homemade or Store Bought Fresh Pasta (Such As Fresh Lasagna Sheets) Cut Into 4 Inch Squares
½ Cup Freshly Grated Parmigiano Reggiano
Prepare the béchamel sauce and set aside. To make the filling, heat a large skillet over medium heat. Add the veal and pork and cook, stirring frequently with a wooden spoon, until the meat is no longer pink. Spoon off the excess fat and stir in the spinach and 1 cup of the béchamel sauce. Add the salt and pepper. Remove from the heat and let cool slightly and then stir in the cheese. Bring a large pot of water to a boil and add salt to taste. Have ready a large bowl of cold water, and spread out some lint free kitchen towels on a flat surface. Add the pasta squares to the pot a few at a time and cook less than 1 minute. They should be slightly underdone. Scoop the pasta out of the pot and place it in the cold water until cool enough to handle. Lay the pasta squares out flat on the towels. Continue cooking and cooling the remaining pasta the same way. Preheat the oven to 350° F. Butter two 11x8x2 inch baking dishes. To assemble the cannelloni, spread a thin layer of sauce over the bottom of each baking dish. Spread some of the filling over each pasta square, leaving a ½ inch border along one side. Starting, at the opposite side, loosely roll up each pasta square. Place the rolls seam side down in the baking dishes. Sprinkle with the cheese. The cannelloni can be assembled up to 1 day ahead. Cover with plastic wrap and refrigerate. Bake for 30 minutes. If the dish has been refrigerated cook a bit longer. The sauce should be bubbling and the top golden brown. Serve hot. Serves 12
Fettuccine Alfredo
Named by Alfredo de Lelio at his restaurant, Alfredo, on the via Scrofa in Rome in 1914 as a variation of fettuccine al burro (fettuccine with butter). The dish became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their honeymoon in 1927. To express their gratitude, they gave him a golden fork and spoon along with a photo of them eating in his restaurant. Alfredo proudly displayed the photo on the wall. Pickford and Fairbanks served his dish to their friends and associates when they returned to Hollywood. Word about the new dish quickly spread. In 1938 di Lelio retired and sold his restaurant. The new owner kept the restaurant’s name, menu, traditional recipes, photos on the wall and everything else. As of 2011 the restaurant is still in business under the name Alfredo alla Scrofa.
INGREDIENTS
12 Ounces Dried Egg Fettuccine
½ Cup Butter (1 Stick) Plus 1 Tablespoon Unsalted Butter
½ Cup (4 Ounces) Grated Parmigiano- Reggiano Plus Additional For Sprinkling
2/3 Cup Heavy Cream
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
Cook the fettuccine in an 8 quart pot of salted boiling water until al dente. Reserve ¼ cup cooking water and then drain the pasta in a colander. Do not rinse the pasta. Melt 6 tablespoons (3/4 stick) butter in a 3 quart flameproof gratin dish over low heat. Next, add the cooked pasta and toss to coat. Add the cheese, reserved cooking water, cream, salt, pepper and the remaining 3 tablespoons thinly sliced butter. Toss to combine well. Sprinkle with additional cheese and serve immediately. Serves 4
Pasta Primavara
INGREDIENTS
8 Ounces Uncooked Linguine
1 Thinly Sliced Medium Carrot
½ Cup Chopped Onion
½ Cup Julienned Sweet Red Pepper
½ Cup Julienned Yellow Bell Pepper
1 Thinly Sliced Medium Zucchini
1 Thinly Sliced Medium Yellow Squash
1 Cup Broccoli Florets
1 Pound (Cut Into 3” Pieces) Thin Fresh Asparagus
½ Cup Diced Mushrooms (Optional)
1/3 Cup Unbleached Flour
2 Cups Cold Water
½ Cup White Wine
¼ Teaspoon Salt
¼ Cup Minced Fresh Basil
6 Tablespoons Grated Parmesan Cheese
Cook linguine according to package directions. Meanwhile, in a skillet coated with 2 tablespoons of olive oil, combine the carrots, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add the asparagus and mushrooms and cook 5 more minutes. In a saucepan, combine flour and water until smooth. Bring to a boil and cook for 2 minutes – stir constantly. Add the wine and salt. Stir well and pour over the cooked vegetables. Drain the linguine and add to the vegetable mixture. Add basil and toss to coat. Sprinkle with Parmesan cheese. Serves 6
Salmon Tetrazzini
INGREDIENTS
½ Pound Spaghetti
15 Ounces Cooked Salmon
12 Ounces Cream
½ Cup White Wine
1 Minced Garlic Clove
¼ Teaspoon Ground Black Pepper
1/8 Teaspoon Salt
¼ Cup Italian Breadcrumbs
½ Cup Grated Parmesan Cheese
Cook the spaghetti and drain (do NOT overcook). Coat a 9×13 inch baking dish with olive oil. Place the spaghetti in the baking dish so that it is spread along the bottom. Preheat the oven to 375° F. Remove any skin and bones from the salmon. Place salmon in a medium sauce pan and add the cream and wine along with garlic, black pepper and ¼ cup Parmesan cheese. Cook over medium heat until everything is blended and the cheese has melted and the mixture begins to boil. Pour the mixture evenly over the noodles. Mix the bread crumbs with the remaining Parmesan cheese and sprinkle over the top. Bake for 25 minutes or until the top is crisp and browned around the edges. Remove from oven and serve hot. Serves 4
Spaghetti With Garlic & Oil
This classic combination of garlic and oil gives this simple pasta its heady flavor. Serve with lots of freshly grated Parmesan or Pecorino-Romano cheese.
INGREDIENTS
16 Ounces Spaghetti
¼ Cup Olive Oil
1 Large Finely Chopped Garlic Clove
1/8 Teaspoon Crushed Red Pepper (Optional)
¾ Teaspoon Salt
¼ Teaspoon Course Ground Pepper
2 Tablespoons Chopped Fresh Parsley
In a large stockpot, cook pasta. Do NOT overcook. Drain, but do NOT rinse. Reserve ½ cup cooking water. Meanwhile in a 1 quart saucepan, heat oil over medium heat. Add garlic and cook just until golden, about 1 minute. Add crushed red pepper and cook 30 seconds longer. Remove saucepan from heat. Stir in salt and pepper. In a warm serving bowl, toss pasta with sauce and parsley. Use the cooking water to moisten the pasta if necessary. Serves 6
Easy Add-Ins For Garlic & Oil Sauce
Spaghetti With Garlic & Oil is just the starting point for many delicious possibilities.
- Add 4 to 6 coarsely chopped anchovy filets in oil, drained (or 1 to 1 ½ teaspoon anchovy paste), and 2 tablespoons capers, drained to cooked garlic-oil mixture. Reduce heat and stir until anchovies & break up. Cook for about 30 seconds.
- Add ½ cup Gaeta, Kalamata or green Sicilian olives, pitted and chopped to cooked garlic-oil mixture. Reduce heat and stir until olives are heated through. Cook for about 1 minute.
- Add 2 to 3 ounces crumbled & firm goat cheese to tossed pasta. Toss again.
- Add 1/3 cup chopped sun-dried tomatoes to pasta with garlic-oil mixture and parsley. Toss.
- Substitute 2 to 4 tablespoons chopped fresh basil, oregano, chives or tarragon for parsley.
INGREDIENTS
16 Ounces Ziti Pasta
4 Cups Marinara Sauce
15 Ounces Ricotta Cheese
8 Ounces Shredded Mozzarella Cheese – Divided
¼ Cup Grated Parmesan Cheese
Preheat oven to 350° F. Boil pasta for 10 to 20 minutes or until done. Be careful not to overcook the pasta. Drain pasta, but reserve ½ cup of the pasta cooking water and set aside. Mix marinara sauce, ricotta cheese and ½ cup pasta cooking water in a large bowl. Add the pasta and ½ cup of the mozzarella cheese and lightly mix. Spoon pasta mixture into a 13×9 inch baking dish that has been greased with olive oil. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes. Remove from the oven and cool for 5 minutes before serving. Serves 8
Classic Marinara Sauce
INGREDIENTS
3 Tablespoons Olive Oil
4 Cloves Grated Garlic
16 Ounces of Crushed Tomatoes
½ Cup Red Wine
½ Cup Water
1 Teaspoon Water
1 Teaspoon Salt
6 Torn Fresh Basil Leaves
Heat olive oil in a large skillet over low heat and sauté grated garlic for about 2 minutes. Be careful not to burn the garlic. Just as the garlic begins to turn brown, remove the skillet from the heat. Allow pan to cool and add the tomatoes, wine, water and salt. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer covered for about 20 minutes. Remove from heat and stir in basil. Serves 4
**You Can Use Canned Tomatoes If You Wish
Classic Bolognese
A staple in Bologna, Italy, this tomato based meat sauce, enriched with cream and mellowed by long simmering, is well worth the time. You can freeze leftovers in small batches.
INGREDIENTS
3 Tablespoons Olive Oil
1 Large Chopped Onion
3 Cloves Chopped Garlic
I Peeled and Chopped Carrot
1 Chopped Celery Stalk
1 ½ Pounds Ground Meat
You Can Use Beef, Pork and/or Veal or Ground Chuck
½ Cup Red Wine
28 Ounces Chopped Plum Tomatoes (1 Large Can)
2 Teaspoons Salt
¼ Teaspoon Ground Black Pepper
1/8 Teaspoon Ground Nutmeg
¼ Cup Heavy Cream
In a 5 quart Dutch oven, heat oil over medium heat. Add the onions, garlic, carrots, celery and cook. Stir occasionally for about 10 minutes. Add ground meat and cook, breaking up meat with side of spoon, until no longer pink. Stir in wine and heat to boiling. Stir in tomatoes with their juice, salt, pepper and nutmeg. Heat to boiling over high heat. Reduce heat and simmer, stirring occasionally for about an hour. Stir in cream and heat through, stirring constantly. Use 2 ½ cups sauce to coat 1 pound of pasta for 6 main dish servings. Makes 5 Cups.
Joey’s Famous Meatballs
INGREDIENTS
2 Pounds Ground Meat (Ground Sirloin Is Best or a Combo of Beef/Pork/Veal)
2 Eggs
A Little Less Than a box of California Raisins
6 Teaspoons Pinnoli Nuts (Pine Nuts)
4 Tablespoons Grated Romano Cheese
4 Chopped Garlic Cloves
Salt & Pepper To Taste
About a Quarter Loaf of Day Old Italian Bread
Put ground meat in a mixing bowl, add the eggs, the raisins, pinnoli nuts, romano cheese, garlic and salt & pepper. Next take about a quarter loaf of Italian bread which is a day or two old and slice off the crust leaving on the white of the inside of the bread. Soak the bread under a faucet with running cold water and then squeeze the water out of the bread. Pick off small pieces of the bread and toss them into the bowl – You Will Not Use All Of The Bread Just Some Of It According To your Taste. Mix all the ingredients together by hand and roll the meatballs. Don’t make them too large. Place them in a baking pan and place them into a preheated (350° F) oven and bake your meatballs until brown. They are great to eat just out of the oven or you can put them in a sauce and serve with pasta.
