Archived ‘Pasta/Rice’ Recipes to Try
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1 lb Latini Pasta (cooked al dente)
- 1 cup Trapanese Pesto Vinaigrette
- 1/2 cup Fresh Parsley, coarse chop
- 8 Boquerones (white anchovies) filets, finely chopped
- 1 cup Grated Parmigiano Reggiano
- sea salt to taste
- black pepper to taste
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Directions:
- Cook pasta until al dente, toss with extra virgin olive oil.
- Toss in vinaigrette, boquerones, and parsley.
- Finish with cheese, salt and pepper.
- Cool in refrigerator.
- Take out one hour prior to serving, to bring to room temperature.
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Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1 lb Latini Pasta
- 3/4 cup Parmigiano Reggiano (grated)
- 1/2 cup Fresh Parsley, coarse chop
- 4 Whole Boquerones (white anchovies), fine chop
- 3/4 cup Fresh Lemon Juice
- 1 1/2 tbsp Marash Pepper
- 1/3 cup Extra Virgin Olive Oil
- Sea Salt to taste
- Black Pepper to taste
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Directions:
- Cook pasta in plenty of boiling salted water until aldente (8-10 min).
- Drain and toss with olive oil and lemon juice.
- Add boquerones and marash pepper and toss through.
- Add remaining ingredients, tossing thoroughly.
- Taste and adjust seasoning as needed.
- Serve warm or at room temperaure with a crusty baguette.
- Recipe makes about 8 side servings or 4-5 main dishes.
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Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1 lb Spaghetti
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsp Mahjoub Sun Dried Garlic
- 1/4 tsp Marash Pepper
- Salt and freshly ground pepper to taste
- Parmigiano Reggiano or Kefalotiri cheese
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Directions:
- Put a large pot of salted water on a stove and bring to a boil. When the water is boiling, add the pasta and cook until al dente, 8 to 10 minutes.
- Drain the pasta and transfer to a warmed serving bowl. Add the olive oil, sun dried garlic and marash pepper and toss well. Season with salt and pepper and grate the cheese on top.
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Tuesday, October 6th, 2009 by Zingerman's Deli
Ingredients:
- 1 package Al Dente Straw and Hay Pasta
- 6 oz Pancetta, diced
- 1 large Cooking Onion, diced
- 1 quart Fresh Peas or 1 cup Frozen Peas
- 1 tsp Freshly Grated Pepper
- 1 cup Chicken Stock
- 2 tbsp Parmigiano Reggiano, grated
- 1/4 cup Fresh Oregano, or other fresh herbs, chopped
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Directions:
- If using fresh peas, shell them from the pods and blanche them in boiling water for 2-3 minutes.
Place the peas in cold water when done, then drain.
- On a medium-low heat, begin cooking the pancetta in a saucepan, until the fat renders.
- Add the onions, cooking until translucent and pancetta gets crisp.
- Add cooked or frozen peas and chicken stock.
- Cover after it comes to a boil, then turn to medium-low for 10 minutes, or until frozen peas have cooked.
- Cook pasta in a large pot of boiling, salted water. Test after 3 minutes. Drain.
- Toss hot pasta, add pancetta, onions, and peas. Garnish with oregano and grated Parmigiano Reggiano. Season with salt and pepper. Enjoy!
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Tuesday, October 6th, 2009 by Zingerman's Deli
Ingredients:
- 1 package Al Dente Land and Sea Pasta
- 2 cloves Garlic, coarsely chopped
- 3/4 cup Dry White Wine
- 3-4 threads Spanish Saffron
- 2 large Ripe Tomatoes, seeded and diced
- ¼ cup Flat Leaf Parsley, chopped
- 1 Lemon, sliced
- 8 to 10 Large Mussels or Clams, cleaned & de-bearded
- 6 tbsp Extra Virgin Olive Oil
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Directions:
- Heat garlic in a large saute pan with olive oil gently for 1 minute.
- Add white wine and saffron simmering for 5-6 minutes.
- Then, add mussels or clams and diced tomato.
- Cover pan and cook over medium heat for 6-8 minutes, enough time for the mussels to open and cook through.
- In the meantime, add pasta to a large pot of boiling, salted water. Test after 3 minutes. Drain.
- Toss pasta to sauce. Season with salt and pepper. Garnish with chopped parsley and lemon. Enjoy!
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Thursday, October 1st, 2009 by Vanessa
Ingredients:
- 1 package Kalijira Basmati Rice, washed and drained
- 2 tbsp Charmaine Solomon’s Kashmiri Marinade
- 2 tbsp Salt or to taste
- 3 3/4 cups Water
- 3 tbsp Raisins
- 1 cup Frozen Peas
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Directions:
- Put rice into heavy-based saucepan with well fitting lid.
- Stir the Kashmiri marinade and salt into hot water and add to the rice.
- Bring to a boil and stir in raisins.
- Cover and cook on very low heat 5 minutes, then scatter peas over rice and replace lid, without stirring.
- Cook an additional 10 minutes, then turn off heat.
- Before serving, lightly fluff the rice with fork.
- Serves 4-6.
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Thursday, October 1st, 2009 by Jaime
Ingredients:
- 2 cloves Garlic, chopped)
- 1 tbsp Olive Oil
- 1 or 2 Andouille Sausages (sliced medium thickness – 1/4 in.)
- 1 jar Torre Saracena Tomato with Arugula Sauce
- 1 /2-1 pound Latini Spaghetti Chitarra Senatore Capelli Pasta
- 1/4 cup Vella dry jack (grated or shaved)
- Pinch or two of pepperonchino (optional)
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Directions:
- Sauté garlic in olive oil over med-low heat in a sauce pan until tender.
- Add sausage and gently cook in oil and garlic over med heat until slightly browned.
- Add a pinch or two of Pepperonchino to add heat (optional) and cook one min more.
- Add a jar of the Torre Saracena sauce and heat until entire mixture is warmed through.
- Cook pasta in a large pot of boiling, salted water until al dente.
- Toss sausage tomato sauce with pasta.
- Sprinkle Vella Dry Jack over top and enjoy.
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Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1 pound Strozzapretti
- 3 tbsp Colatura (see note)
- 2 tbsp Freshly Squeezed Lemon Juice, more to taste
- 1 tbsp Packed Grated Lemon Zest (from 1 1/2 lemons)
- 2 tsp Minced Garlic
- ½ tbsp Crushed red chili pepper flakes, more to taste
- 6 tbsp Extra Virgin Olive Oil
- 1/2 cup Minced fresh parsley
- Freshly ground black pepper to taste
- Coarse sea salt (optional), to taste
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Directions:
- Cook pasta in salted boiling water according to package directions until al dente. In a large bowl, combine colatura, lemon juice, zest, garlic, chili pepper and black pepper.
- Drain pasta, and add it to bowl, tossing well. Drizzle in olive oil and parsley, toss to combine, and taste.
- Top with copious amounts of Parmigiano Reggiano, add salt if desired. Serve hot or at room temperature.
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