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Pasta dishes, naughty and healthy ,-)
Chronne (sha-doan) - baked pasta casserole.
Ingredients; 1 pound each dry capellini, thick spaghetti and perciatelli - cook al dente per package and drain well - keep in pasta pot, 18 lg eggs - beaten, 1 c each Asiago, Romano and Parmesan cheese - finely grated, 1 1/2# pepperoni - diced (abt 1/4" pcs), 1/2 c Mozzarella - medium shred, 1/2 t black pepper - freshly cracked, Olive oil - quant suff
Preheat the oven to 350F. Lightly oil a baking pan of sufficient size (mine is 19" x 13" x 3"). Mix the grated cheeses into the beaten eggs and then add in the pepperoni; do this while the pasta is cooking. In the large boiling pot, mix the egg-cheese-pepperoni into the cooked pasta and then pour the whole mess into the baking pan. Mix the Mozzarella and black pepper ; spread this evenly over the pasta mix. Bake the pasta mix covered for 30 minutes and then uncovered for 10 - 20 minutes (until the top is fully melty and lightly browned).
I like to serve this with a steamed mix of escarole, endive, spinach and leeks - dressed with crushed garlic, olive oil and lemon juice -- lightly boiled mix of onion, turnip and carrot dressed with butter and parsley -- beef meatballs in a light marinara sauce
Pasta e Ceci - Ditalini and Chickpeas
Foodstuffs: 1# Ditalini - cook al dente per package and drain well, 2 c ea cooked chickpeas and stewed Plum tomatoes - diced with juice, 2 T garlic - finely minced, 1 t ea dried basil and oregano, grated Parmesan for topping
Method: combine all while warm and serve in bowls topped by cheese to taste. This is a non-soup variant of pasta e fagiola...
Pasta e Broccoli
Foodstuffs: 1# medium pasta shells - cook al dente per package, 1# broccoli - coarsely chopped and lightly steamed until slightly wilted, 1 c sweet butter - melted, 4 T garlic - finely minced, 1 c red onion - finely diced - for topping
Method: combine all while the pasta and broccoli are warm and serve in bowls; top with onion to taste. A quick twist or two on the pepper grinder is a nice touch.
Spaghetti aglia olio - pasta with oil and garlic
Foodstuffs: 1# capellini - cook al dente per package, drain well, reserve 3 c of the starchy boil water, 1/2 c plus 3 T olive oil, 6 T garlic - finely diced, 1 T anchovy paste (optional ,-)
Method: In a small saucepan heat 3 T olive oil and sweat the garlic until lightly golden, mash in the anchovy paste and then stir in the pasta water, simmering on low to reduce by 1/3. Coat the pasta with the remaining oil and use the sauce to taste. A dash or two of red pepper flakes perks this up.
Ingredients; 1 pound each dry capellini, thick spaghetti and perciatelli - cook al dente per package and drain well - keep in pasta pot, 18 lg eggs - beaten, 1 c each Asiago, Romano and Parmesan cheese - finely grated, 1 1/2# pepperoni - diced (abt 1/4" pcs), 1/2 c Mozzarella - medium shred, 1/2 t black pepper - freshly cracked, Olive oil - quant suff
Preheat the oven to 350F. Lightly oil a baking pan of sufficient size (mine is 19" x 13" x 3"). Mix the grated cheeses into the beaten eggs and then add in the pepperoni; do this while the pasta is cooking. In the large boiling pot, mix the egg-cheese-pepperoni into the cooked pasta and then pour the whole mess into the baking pan. Mix the Mozzarella and black pepper ; spread this evenly over the pasta mix. Bake the pasta mix covered for 30 minutes and then uncovered for 10 - 20 minutes (until the top is fully melty and lightly browned).
I like to serve this with a steamed mix of escarole, endive, spinach and leeks - dressed with crushed garlic, olive oil and lemon juice -- lightly boiled mix of onion, turnip and carrot dressed with butter and parsley -- beef meatballs in a light marinara sauce
Pasta e Ceci - Ditalini and Chickpeas
Foodstuffs: 1# Ditalini - cook al dente per package and drain well, 2 c ea cooked chickpeas and stewed Plum tomatoes - diced with juice, 2 T garlic - finely minced, 1 t ea dried basil and oregano, grated Parmesan for topping
Method: combine all while warm and serve in bowls topped by cheese to taste. This is a non-soup variant of pasta e fagiola...
Pasta e Broccoli
Foodstuffs: 1# medium pasta shells - cook al dente per package, 1# broccoli - coarsely chopped and lightly steamed until slightly wilted, 1 c sweet butter - melted, 4 T garlic - finely minced, 1 c red onion - finely diced - for topping
Method: combine all while the pasta and broccoli are warm and serve in bowls; top with onion to taste. A quick twist or two on the pepper grinder is a nice touch.
Spaghetti aglia olio - pasta with oil and garlic
Foodstuffs: 1# capellini - cook al dente per package, drain well, reserve 3 c of the starchy boil water, 1/2 c plus 3 T olive oil, 6 T garlic - finely diced, 1 T anchovy paste (optional ,-)
Method: In a small saucepan heat 3 T olive oil and sweat the garlic until lightly golden, mash in the anchovy paste and then stir in the pasta water, simmering on low to reduce by 1/3. Coat the pasta with the remaining oil and use the sauce to taste. A dash or two of red pepper flakes perks this up.
I have no idea who Antony Boudain is...
The 300: I have participated in historical re-creation and recreation activities since the mid-1970's...from time to time I will act as the "Executive Chef" for a formal sit-down feast at an event.
From late '86 - late '91 we lived in the Omaha area. I did all the cooking for a few large feasts - - - biggest was a 5 course meal for 300. I had kitchen help (prep and "carriers"), but did ALL the cooking, including getting tendinitis in my shoulder from cooking a huge pot of risotto from scratch...
I keep things simpler nowadays ,-)
The 300: I have participated in historical re-creation and recreation activities since the mid-1970's...from time to time I will act as the "Executive Chef" for a formal sit-down feast at an event.
From late '86 - late '91 we lived in the Omaha area. I did all the cooking for a few large feasts - - - biggest was a 5 course meal for 300. I had kitchen help (prep and "carriers"), but did ALL the cooking, including getting tendinitis in my shoulder from cooking a huge pot of risotto from scratch...
I keep things simpler nowadays ,-)
Do you ever watch Antony Boudain, sometimes his show is good as you get to go to other countires to see what they eat ...Yes James Beard is great so are the others, I used to have a couple of his older books .MY Pip 300 to feed ,what was it ... the Army '?
Ah, Martha "I'll do anything to draw attention to myself" Stewart, putz!
From my long history in my family's kitchens, other kitchens (I've cooked for myself and for upwards of 300), upon the BBQ and over the camp fire; I have a very jaundiced view of "personality 'chefs'."
BTW, I did train with a chef from the Culinary Institute of America for a year. His forte was Italian and German "Peasant" cooking.
My favorites of all time, in the realm of cooking?
A three way tie: Justin Wilson, Julia Child and James Beard...old school to the max!
From my long history in my family's kitchens, other kitchens (I've cooked for myself and for upwards of 300), upon the BBQ and over the camp fire; I have a very jaundiced view of "personality 'chefs'."
BTW, I did train with a chef from the Culinary Institute of America for a year. His forte was Italian and German "Peasant" cooking.
My favorites of all time, in the realm of cooking?
A three way tie: Justin Wilson, Julia Child and James Beard...old school to the max!
You know I did wonder about it, it was on a Martha Stewart cooking show, she actually threw a bit of pasta at the fridge door, and said if it stuck it was cooked, at the time I didnt think she was joking..I will see if I can find out..by googling of course .I am not a pasta fan but the DH is I think he eats it too raw..
Chefs will always tell you not to rinse the pasta. It needs that stickiness for the pasta to cling. Agree, the bite test is best. My husband is Sicilian and his Nona taught him to add a bit of the pasta sauce to the cooked noodles to keep them from sticking together.
Never in my over 50 years have I heard this...
Pasta should always be checked by the "Bite test." It should taste done, but still be firm, hence, al dente - to the teeth.
Starchy sticky pasta, no.
My wife is a rinser, I'm not, just use a little butter in the cooked pasta to keep it from clumping.
Pasta should always be checked by the "Bite test." It should taste done, but still be firm, hence, al dente - to the teeth.
Starchy sticky pasta, no.
My wife is a rinser, I'm not, just use a little butter in the cooked pasta to keep it from clumping.
Is it true Pip that the pasta is done if it sticks to the fridge door when you throw it? I have never tried it ...
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