Top three herbs to go with pasta

Posted on June 7, 2012 by bilrob

Top three herbs to go with pasta

Herbs can be a great way to dress up pasta and bring pasta or spaghetti based dishes to life. In fact if you were to eat at a top Italian restaurant it would be the herbs, alongside the lashings of olive oil, garlic and mozzarella cheese that would give the dish the delicious zingy taste.

Cooking with pasta couldn’t be easier, cheaper and more fun, with fresh, mouth-watering flavours and tastes being achieved simply by knowing what herbs and spices to use to literally spice up the dish.

To help you on your way to becoming an Italian master chef below is an overview on what are the best herbs to go with different pasta recipes.

Basil

The basil herb originates from India where it is considered sacred to the Gods. This popular and widely used cooking herb now grows wildly on the Mediterranean and has become one of the most popular herbs in Mediterranean cuisine.
Being a renowned herb to accompany tomatoes, basil is used regularly in tomato-based pasta dishes. Besides tomato based pasta and spaghetti dishes, basil also flatters pasta dishes that comprise of other Mediterranean-style vegetables, such as aubergine and peppers. Throw plenty of vegetables, lashes of garlic and olive oil over some pasta and just before serving, sprinkle a handful of torn basil leaves over the top of the dish – a delicious, healthy, easy to make and inexpensive dish.

Sage

Sage is a popular kitchen herb and has a slight peppery flavour. Despite being native to the Mediterranean and to the Balkan, sage is a common herb staple in British cooking, where it is typically used to flavour fatty meats, particularly pork.
Sage is also widely used in Italian cooking and goes well with ricotta and creamy sauces, which by shredding a few sage leaves into the sauce will enrich the flavour of the dish.
Schwartz is a leading company in the manufacturing, marketing and distribution of herbs and spices. Their extensive selection of herbs and spices cater to all preferences are the perfect accompaniment to pasta recipes.

Tarragon

Tarragon has a distinct aromatic flavour and whilst this potent herb can work wonders in enhancing and enriching the flavour of a dish, too much tarragon can overpower a recipe.

As well as significantly enhancing the flavour of a dish, the tarragon herb has valuable nutrients that are known to be powerful antioxidants that can help flush the body of toxins and keep our bodies healthy and free from disease.

Similar to sage, tarragon is the perfect complement to cream and is a great addition to creamy pasta sauces. One delicious pasta dish is chicken, cream, pasta and chopped tarragon.

The perfect meal

Of course, the perfect meal is made up of more than just the main course and if you intend to make a pasta dish your central focus then it is important you consider the other aspects of the meal too. Traditional Italian dessert recipes, such as tiramisu, work perfectly with a pasta main course and investing in a good bottle of wine is also recommended.

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A pasta salad that is ideal for outdoor entertaining

Posted on June 5, 2012 by bilrob

A pasta salad that is ideal for outdoor entertaining

Here’s a great shell pasta salad that is perfect for outdoor entertaining. — Sally McFadden of South Pasadena, Fla., shares this no-mayonnaise recipe. Aside from the chopping, this is an easy recipe to pull together. It’s a make-ahead dish that frees up time the day of your gathering. When I added the dressing to the salad, I added about three-fourths of it and refrigerated the rest to add the next day. The pasta absorbed some of the dressing, so it was nice to have some reserved to add before serving.

PHOTO: Shell Pasta Salad. (SHNS photo by Ellen Folkman / Special to the Tampa Bay Times)

One note: The red outer skin of the radishes bled onto the pasta, giving some of the shells a pink color. To alleviate this I suggest two options: Peel the radishes, which is not impossible, just time-consuming, or add them right before serving. To save time I purchased sliced black olives.

This pasta salad is light, colorful and flavorful, making it perfect for warm summer get-togethers. If you are concerned about keeping it cool, serve the pasta salad in a bowl nestled inside a larger bowl packed with crushed ice.

SHELL PASTA SALAD

1 pound shell-shaped pasta, cooked and drained

1/4 pound hard salami cut into bite-sized pieces

1/4 pound provolone cheese cut into bite-sized pieces

6 radishes, thinly sliced

1 small onion, chopped

1/4 cup sliced black olives

1/2 green bell pepper, diced

3 plum tomatoes, seeded and diced

1/4 cup mild banana pepper rings, optional

1 package Good Seasons salad dressing, prepared as directed using olive oil

Rinse pasta and pour a little olive oil over pasta to separate before adding the other ingredients. Mix pasta with remaining ingredients and pour on the dressing. Refrigerate overnight to blend the flavors.

Serves 6 to 8.

– Sally McFadden of South Pasadena, Fla.

(Distributed by Scripps Howard News Service http://www.scrippsnews.com)

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Greek Pasta Salad

Posted on June 3, 2012 by bilrob

Greek Pasta Salad

This recipe is from my daughter, Marisa.

Before she was married, she lived with two friends in an apartment. Marisa’s friends go back to her nursery school days, and I have known the mothers of her friends for just as long. I arrange get-togethers at my house a few times a year for all of us.

One time, I invited my daughter’s friends and their moms for a ladies night at my home on a Thursday evening. I work and so do all of the moms and daughters. I decided to tell the “girls” (Marisa’s friends, who were between 26 and 27 years of age at the time) to each bring a dish. I was serving only appetizers or desserts.

These girls were a little traumatized. Even my daughter said to me, “You’re going to ask them to bring desserts, and you aren’t going to bake?” Of course, I was going to bake—and cook and clean—but I didn’t want her to know what I was doing. I said I needed help with the food.

Luckily for me, I trained my daughter never go to anyone’s home empty handed. Marisa usually always asks me if I want her to bring something over to our house or she just brings it. Of course not all the time, because I am her mom and this will always be her home.

Most of the time she will bring some type of food with her. I really didn’t ask her to bring anything, but I expected her to do something. I also wanted these young women to grow up and pitch in by asking them to bring an edible item.

I entertain them at my home all the time. When they come with their mommies, they don’t bring anything because their mommies contribute a dish, and they ride their coattails.

These are not 10-year-old girls; they are women who are a quarter of a century old. Besides, they travel more than I do, and they drive newer cars than I do. So, is it to much to ask them to bring some type of food when they come as a guest to my house?!

I do want to add that not all of the girls need to be told. And it isn’t the cake I want; it is the thought. I think enough of them to have these get-togethers as many times as I can during the year.

If I sound proud of my daughter, it is because I am. Not only does she always bring something to my house, she brings something to other’s homes wherever she is an invited guest. Manners are very important to instill in our children no matter what their age.

Besides bringing this Greek Pasta Salad to me, Marisa also shared her recipe with me. Life is a circle, and when you are lucky, you are the start and your kids are the finish!

Greek Pasta Salad

1 pound bow tie pasta
1/2 red onion
1/2 red pepper
1 cucumber
1 11-ounce can of black olives
3 plum tomatoes
4 to 6 ounces crumbled feta cheese

Dressing

1/2 cup olive oil
1 tablespoon fresh lemon juice
1/3 to 1/2 cup red wine vinegar
1-1/2 teaspoon oregano
1-1/2 teaspoon basil
2 or 3 garlic cloves, minced
salt and pepper

Cook bow tie pasta according to directions on box. After cooking, run under cold water and drain well. Place pasta into a large bowl. Wash and chop tomatoes. Peel and rinse cucumbers. Cut cucumber into small cubes. Toss into bowl.
Chop red pepper and red onion and toss into bowl.
Open black olives can and drain and slice. Toss into bowl. Lastly, sprinkle feta cheese over the whole bowl. Toss everything to mix together.
To prepare dressing, squeeze the juice from a lemon to get 1 tablespoon and add to a large measuring cup. Add the olive oil, red wine vinegar, oregano, basil, garlic, salt and pepper. Whisk together well. Pour the dressing on the salad. Toss until all dressing is absorbed.
ENJOY!—Zorba would be proud to serve this pasta salad!

Italian Cookery – pasta with Bill & Sheila

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For Something So Simple, Pasta Is Serious Business

Posted on May 31, 2012 by bilrob

pasta

For Something So Simple, Pasta Is Serious Business

They twirled, they sniffed, they slurped, they chewed.

The dozen housewives who gathered in a Rome hotel on a recent afternoon took their work terribly seriously, rating plates of pasta for chewiness, saltiness, gumminess or done-ness — that perfect balance known as “al dente,” or firm to the bite.

Pasta is serious business in Italy, and the recent blind taste test organized by the world’s biggest pasta maker drove home that an awful lot of thought goes into making the simple combination of durum wheat semolina and water from which Italy’s national dish is made.

“The simpler it is, the more testing it takes,” said Stefania Fochi, in charge of consumer testing for market leader Barilla, which organized the taste test.

Pasta sales worldwide have grown steadily over the past three years, to €22.3 billion ($28 billion) last year, according to Euromonitor research. In Italy, however, sales have fallen steadily over that same timeframe as the economy suffers and stores are forced to offer discounts. National pasta sales dropped to €2.7 billion ($3.4 billion) last year from €3.1 billion ($3.9 billion) in 2009 — meaning spaghetti makers in these days of austerity need to try harder to keep their customers loyal.

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Granted, in Italy, it’s not a huge challenge given that most Italians eat a plate of pasta — be it spaghetti alla carbonara, penne al ragu or orecchiette with broccoli — at least once a day. But they are terribly discerning customers: A noodle is not just a noodle.

“Some were sticky, some were good, al dente and cooked the right amount of time,” said Stefania De Rossi, a 46-year-old mother of three who was selected for the taste test because of her family’s daily pasta habit. “I liked the last one (identified only by its code name: V36). It wasn’t super smooth, it was a bit rough but seemed better.”

Her pickiness stems in part from Italians’ particular obsession with food: Eating in Italy is taken very seriously on both a family and cultural level. The Slow Food movement was born here and you can smell, see and taste this way of life at this time of year in outdoor markets, exploding with bundles of fresh asparagus now that the green and purple hills of artichokes have begun to wane.

And what better way to enjoy those asparagus tips than to sautee them in olive oil with bits of speck, a smoky cut of prosciutto, and toss the whole thing with a small mound of linguine?

“Pasta is truly the symbol, the emblem not just of Italian food … but the principal plate of the Mediterranean diet,” said Amelia Germoleo, vice director of the National Pasta Museum in Rome. “It’s profoundly rooted in the culture, the lifestyle, the ‘being’ of Italy.”

The museum, which is currently closed for renovations, seeks to enlighten visitors about pasta’s past, including the very Italian origins of dried pasta, the stuff that comes in packages and can be preserved, as opposed to egg-based fresh pasta that must be eaten quickly.

It turns out Marco Polo didn’t bring spaghetti to the West from China. Rather, Germoleo said, the earliest known origins of dried pasta date from 12th century Sicily. The Norman king of Sicily, King Ruggero II, instructed a geographer to write a book about all that was known of the world.

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A pasta they can't refuse

Posted on May 28, 2012 by bilrob

A pasta they can’t refuse

When I think of Sicily, I think of the amazing seafood and street stalls of overflowing eggplant. But most of all I think of the luscious lemons that grow everywhere on this rugged island.

I’ve recently returned from a trip to Sicily and lemon trees were full of picture-perfect fruit.

This week’s recipe is one that I enjoyed on my first visit to Sicily last July, at a very humble, family-run establishment on a hot afternoon.

This dish is brilliant in its simplicity. While your pasta of choice is cooking, it’s a simple matter of zesting and juicing a lemon into your pasta bowl, adding a generous splash of your best extra virgin olive oil and a clove of minced garlic.

When your pasta is cooked to perfection, drain and toss with the lemon/olive oil mixture in the bowl. A final sprinkling of toasted breadcrumbs and it’s one of the most satisfying meals using some of the most humble ingredients. If you wish, a sprinkling of grated Pecorino or Parmesan cheese is also delicious over top.

The best part of this recipe is that you are likely to have these ingredients on hand.

Sicilian Pasta with Lemon and Toasted Breadcrumbs

Ingredients:

1 lb. (500 g) penne or spaghetti?

1 large lemon washed well? (or two small)

1/3 cup (75 ml) extra virgin olive oil

1 small clove garlic minced

2 tbsp. (25 ml) finely chopped ?parsley

Freshly ground pepper

Sea salt

1 cup (250 ml) of toasted breadcrumbs

1/2 cup (125 ml) Parmesan, freshly grated ?(optional)

Directions:

1. Bring a large pot of water to a boil. When the water has come to the boil, add a heaping tablespoon of salt to the water. Add the pasta.

2. While the pasta is cooking, zest and juice the lemon. Place in a large shallow pasta bowl along with the olive oil and garlic. Set aside.

3. When the pasta is al dente, reserve 1/2 c. (125) of the pasta water and place half of it in the bowl with the oil and lemon. Set remainder aside.

4. Drain the pasta and immediately add to the pasta to the bowl. Toss. Add the parsley. Season with pepper and salt to taste. Toss again.

5. If it is too dry, add remaining pasta water to the dish.

6. Sprinkle with breadcrumbs and cheese if using. Toss lightly again and serve garnished with lemon slices.

Toasted Breadcrumbs

1-1/2 cup (325 ml) of torn stale, rustic bread pieces

2 tbsp. (25 ml) olive oil

1 tsp. (5 ml) butter

1. Combine all ingredients in a small skillet. Cook over medium heat, stirring constantly until light golden and dry. When cool enough, crush into crumbs.

(serves 4-6)

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Grilled Pork Tenderloin The Star Of This Pasta Salad

Posted on May 26, 2012 by bilrob

Grilled Pork Tenderloin The Star Of This Pasta Salad

Boneless pork tenderloin has a lot going for it. With minimum fat and no bone, this cut is pure meat with good flavor and versatility. Supermarkets seem to feature the tenderloin on sale every few weeks.

A marinated tenderloin lends itself beautifully to grilling, and even first-time outdoor cooks can find success as long as they depend on two aids — paying attention and a meat thermometer. The tenderloin will cook in about 15 minutes over hot coals. The best test for doneness is the inexpensive instant-read thermometer. The USDA recommends an internal temperature of 145 degrees for a medium-rare — that means a pinkish center — tenderloin. Don’t forget to let the meat rest for at least 5 minutes after removing it from the grill.

Grilled pork tenderloin can star as the centerpiece of a backyard meal or as the protein in a main-dish salad. In the following pasta salad recipe, chopped onion, olives, chick peas, artichoke hearts and roasted peppers add a variety of flavors and colors, but we think that bite-sized pieces of grilled pork add the finishing touch.

PICNIC PASTA SALAD

1- to 1-1/2-pound) boneless pork tenderloin

1 pound pasta such as tri-color rotelle

1 medium red onion, peeled and chopped

1/2 cup chopped pitted olives, either black, kalamata or pimiento-stuffed green olives

19-ounce can chick peas, rinsed and drained

14-ounce can artichoke hearts, rinsed and drained

7-ounce jar roasted red peppers, rinsed, drained and chopped

1/4 cup chopped fresh parsley

1/4 cup olive oil

1/2 cup balsamic vinegar

2 teaspoons kosher salt

1/4 teaspoon black pepper

Season the pork tenderloin with your favorite marinade or spice rub. Grill on all sides until nicely browned and center of tenderloin reaches 145 degrees on an instant-read thermometer. Let rest for at least 5 minutes, then cut into bite-sized pieces.

Bring a large pot of water to a boil over high heat. Add 1 tablespoon kosher salt and the pasta. Cook until pasta is al dente. Drain and set aside to cool.

In a large mixing bowl, combine onion, olives, chick peas, artichoke hearts, red peppers and parsley. Add pork and pasta.

Put oil, vinegar, salt and pepper in a 2-cup measuring cup or a jar with a lid. Whisk or shake until dressing ingredients are blended. Pour over pasta salad, and toss until salad ingredients are coated with dressing. Turn into a serving bowl. Serves 10 to 12 or more if part of a picnic menu with other side dishes.

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Top 10 pasta recipes

Posted on May 19, 2012 by bilrob

Top 10 pasta recipes

The warming one

A hearty broth made from macaroni pasta, cannellini and borlotti beans, fresh rosemary and plenty of garlic (pictured above). It will only take you half an hour to prepare enough bean and pasta broth to feed six, and we suggest you serve it with crusty bread and a sprinkling of parmesan.

Carluccio’s one

pasta ‘Pappardelle con Frittedda’ – Frittedda in the Sicilian dialect means a stew of asparagus, young onions, small broad beans, peas and artichokes. Carluccio recommends using the largest size of pasta ribbon, pappardelle, to compliment the veggie-friendly sauce.

The meaty one

pasta It is well worth devoting two-or-so hours to this slow-cooked beef skirt, tomato and red wine sauce, tossed in pappardelle pasta and finished with parmesan. Pasta with a rich meat sauce is the end result, which is best enjoyed with a light green salad and a lovely glass of red.

Dermot’s one

pasta Forget the X Factor; Dermot O’Leary is all about quick crab linguini nowadays. Perfect for busy presenters and families alike, this nutritious main is on the table in only 15 minutes and boasts delicious chilli, garlic and white wine flavours. Finish with fresh basil.

The make-your-own one

pasta Feeling creative? Dedicate some time to making your very own pasta, with this simple fresh pappardelle with tomato and basil recipe. You’ll need a pasta machine and staple Italian ingredients (think tomatoes, mascarpone, basil…) for this creamy option.

The spag bol with a twist one

pasta Italian chef Aldo Zilli makes his Bolognese with pork, not beef, which gives a lighter, tastier sauce. You’ll still need onions, red wine and chopped tomatoes, but this recipe calls for the addition of carrots and celery, too. As ever, finish with parmesan.

The minty one

pasta Pretty little bow pasta (or ‘Farfalle’ pasta, to be exact) tossed with creamy avocado chunks, fresh mint, chilli, feta, and a glug of lime juice. It’s summer-in-a-bowl pasta from Peter Sidwell, who reminds us to wash our hands after chopping chillies.

The baked one

pasta Everyone should treat themselves to cannelloni now and then. Here Bill Granger chooses buttery pumpkin as his filling, and adds a creamy cheese sauce, fresh thyme and chilli flakes to the mix. Bake until golden and bubbling, and serve with a green salad.

The fresh fish one

pasta Mussels, monkfish tail and prawns are a fantastic fishy trio. In only 15 minutes, enjoy fresh seafood tossed with linguini and coated in a creamy white wine, chilli, parsley and mussel liquor sauce. Remember to season with plenty of black pepper.

The funghi one

ragu Mushroom troubles? No-one knows how to cook them better than Simon Rimmer. Fry a few in a very hot pan to seal in moisture and create a crisp texture, then toss with a delicious tomato, red wine, anchovy and star anise sauce for a divine mushroom and red wine ragu.

Have we covered your favourite pasta dish? Which recipe appeals to you the most? Talk to us in the Comments box below.

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Fresh Pasta Rounds With Spinach-ricotta Mousse

Posted on May 19, 2012 by bilrob

Fresh Pasta Rounds With Spinach-ricotta Mousse

Almost everybody loves pasta and eats it regularly. Certainly, pasta dishes — from tagliatelle ribbons in cream sauce to plump little agnolotti filled with pureed squash or sweet corn to the fluffy potato-and-ricotta dumplings called gnocchi — remain perennial favorites among our guests at Spago and my other restaurants.

But, when I talk to my friends about what they cook at home, it seems that many people are in a pasta rut.

Repeatedly, they wind up making spaghetti or fettuccine with tomato sauce or Bolognese or cheese sauce. And they begin to get a little bored with that popular dish they swear they love.

So, let me shake up your home pasta routine with this recipe while also adding a generous portion of the green vegetables we all should be eating — along with a pleasing and calcium-packed share of fluffy ricotta, creamy mascarpone and gooey mozzarella cheeses.

I think many people shy away from filled and baked pasta recipes because, as the familiar words you see on the boxes of complicated children’s toys, there is “some assembly required.” But this dish is a lot easier to put together than a child’s plaything — and you can do some of the work in advance.

The recipe starts with sheets of freshly made pasta, for which I include an easy recipe. But you also can find ready-to-use fresh pasta sheets in some Italian delis. (Ask for pasta sheets if you don’t see them; they may be available but just not on display.)

If you like, you can mix the

filling, fill and cut the pasta rounds and put them into the individual-serving tart pans up to several hours in advance; just cover each pan with plastic wrap and refrigerate until baking time.

For the filling, bags of prewashed baby spinach leaves make preparation extra easy. To embellish the vegetable mixture, add some sauteed mushrooms, for example, or slivers of sun-dried tomato. It’s OK to use reduced-fat ricotta and mozzarella, too.

The tomato-garlic-basil sauce that accompanies the pasta rounds can be prepared ahead of time, too, awaiting gentle reheating and stirring in of the fresh basil strips shortly before serving time.

But here’s another convenient tip: If you don’t want to go to the effort of making that part of the recipe, heat up your own favorite, good-quality bottled brand of tomato-based pasta sauce instead.

It can be that easy. My recipe for Fresh Pasta Rounds with Spinach-Ricotta Mousse will make any pasta lover look at the old favorite with fresh new interest.

FRESH PASTA ROUNDS WITH SPINACH-RICOTTA MOUSSE

Makes 8 servings.

1 pound ricotta

8 ounces mascarpone

1/2 pound organic baby spinach leaves, divided use

3 tablespoons unsalted butter, divided use

1/4 cup pine nuts

3/4 pound shredded mozzarella

1 large egg, lightly beaten

1 teaspoon salt

1 teaspoon black pepper

2 ounces freshly grated parmesan

Fresh pasta dough (recipe follows)

All-purpose flour, for dusting

Tomato-garlic basil sauce (recipe follows)

To make pureed cheese mixture: Put ricotta, mascarpone and half of spinach in food processor. Pulse on and off until pureed. Transfer to mixing bowl.

To saute spinach: In skillet, melt 1 tablespoon butter over medium heat. Add remaining spinach. Saute for 2 to 3 minutes or until wilted. Chop coarsely. Set aside.

To toast nuts: In small skillet over medium heat, toast pine nuts for 2 minutes or until light golden. Transfer to bowl to cool.

To make filling: Fold mozzarella, egg, salt, pepper, nuts, sauteed spinach and half of parmesan into pureed cheese mixture. Set aside.

To assemble: Cut dough into 4 equal pieces. On lightly floured work surface, roll out 1 piece to 20-by-4-inch rectangle. Trim as needed. Spread one-fourth of filling over lower two-thirds of rectangle’s length. Starting at filled edge, roll up lengthwise, forming 20-by-1-inch cylinder. Cut crosswise into 20 equal pieces. Repeat with remaining dough and filling.

To prepare oven, pans: Preheat oven to 375 degrees. Melt remaining 2 tablespoons butter. Brush insides of 8 individual 4-inch tart pans.

To bake pasta: Inside each tart pan, arrange 10 pasta slices, cut side up. (Note: It will be tight.) Sprinkle with remaining parmesan. Place on baking sheet. Bake for 15 minutes. Using potholder, invert each pan onto tray. Lift off pan to unmold pasta. Bake for 15 to 20 minutes or until golden brown.

To serve: Spoon some sauce onto 8 warmed plates. Using wide spatula, transfer pasta to plates. Pass remaining sauce on side.

BASIC PASTA DOUGH

Makes about 11/2 pounds.

3 cups all-purpose flour

8 large egg yolks

1 teaspoon salt

1 teaspoon extra-virgin olive oil

2 to 3 tablespoons water

All-purpose flour, for dusting

In food processor, combine flour, yolks, salt, oil and 2 tablespoons water. Process until dough begins to hold together. Stop machine. Pinch dough. If it feels too dry, pulse in up to 1 more tablespoon water to form moist ball. Turn dough out onto lightly floured work surface. Knead by hand into smooth ball. Loosely wrap in plastic wrap. Let rest at room temperature for 30 to 60 minutes before preparing as directed.

TOMATO-GARLIC-BASIL SAUCE

Makes about 21/2 cups.

2 tablespoons extra-virgin olive oil

1 small onion, minced

3 garlic cloves, minced

1 tablespoon tomato paste

2 pounds Roma tomatoes, seeded and diced

1 cup good-quality canned chicken broth, heated

6 to 8 fresh basil leaves, cut into thin strips

Salt

Freshly ground black pepper

In medium saucepan, heat oil over medium-high heat. Add onion. Saute for 4 to 5 minutes or until wilted. Add garlic. Saute for 1 minute. Stir in tomato paste. Stir in tomatoes. Saute for 2 to 3 minutes. Stir in broth. Cook, stirring occasionally, for 15 to 20 minutes or until thick. Stir in basil. Season to taste with salt and pepper. Cover. Keep warm.

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Tomatoes enliven pesto pasta

Posted on May 11, 2012 by bilrob

Tomatoes enliven pesto pasta

Fresh, flavour-packed tomatoes and basil blend to make this red pesto sauce, a tasty variation on a traditional pesto. It retains its vibrant flavours, because it’s not cooked — relying on the heat of the cooked spaghetti.

The secret to the sauce is to squeeze the juice and seeds out of the tomatoes. Just cut them in half and squeeze. Be sure to catch the juice and seeds in a bowl to add to bottled dressing for a fresh boost. You can also stir them into mayonnaise for a light mayonnaise sauce.

Any type of pasta can be used. Two crushed garlic cloves can be substituted for 1 tsp (5 mL) minced garlic. Parmesan cheese can be used instead of Pecorino. If your fresh tomatoes aren’t the best, use 1 cup (250 mL) drained best quality whole canned tomatoes. Be sure to squeeze out all of the juice.

Red Pesto Pasta

Makes 2 servings

¼ lb (115 g) fresh spaghetti OR dried spaghetti

½ lb (225 g) fresh tomatoes, about 1 cup (250 mL) tomato flesh

1 tsp (5 mL) minced garlic

½ tbsp (7 mL) olive oil

1 cup (250 mL) fresh basil leaves

1 tbsp (15 mL) tomato paste

1 tbsp (15 mL) pine nuts

1/8 tsp (0.5 mL) cayenne pepper

Salt and freshly ground black pepper

2 tbsp (30 mL) grated Pecorino Romano cheese

Place a large sauce pan filled with water on to boil for the spaghetti. When water is boiling, add the pasta. Cook 2 to 3 minutes for fresh pasta and according to package instructions for dried pasta.

While water is coming to the boil, wash tomatoes, cut in half and squeeze out seeds and juice into a salad bowl. Set bowl aside. Add tomato flesh to the bowl of a food processor. Add garlic, oil, tomato paste and basil. Process until a sauce consistency is reached. Remove to a large bowl and add the pine nuts, cayenne pepper and salt and pepper to taste. Mix well.

Drain spaghetti and add to the bowl. Toss well. Sprinkle Pecorino cheese on top.

Approximate nutrition per serving: 315 calories, 8 g fat, 12 g protein, 49 g carbohydrates, 4 g fibre

Miami Herald

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Cannelloni with parsnips and blue cheese

Posted on April 15, 2012 by bilrob

parsnips

Cannelloni with parsnips and blue cheese

Cannelloni (Italian: large reeds) are a cylindrical type of pasta generally served baked with a filling and covered by a sauce. Some types of cannelloni need to be boiled beforehand, for others it is enough to use runnier sauces/filling. If one cannot find ready made cannelloni, rolling lasagne around a filling is an alternative. The stuffing may include ricotta cheese, spinach and various kinds of meat or vegetables. The sauces typically used are tomato or béchamel sauce.

Swiss Chard Leek Cannelloni

Serves 12 as a starter

From Caleb Jones, chef de cuisine of Claudine in San Francisco. You can use green or red Swiss chard; however, some of the red chard color might color the filling, especially if the mixtures are combined too far ahead. Using the preferred brand of cannellini does make a difference. Rustichella d’Abruzzo is thin and supple when cooked, which makes stuffing easier. It also has an ideal proportion of pasta to filling.

Filling
4 bunches Swiss chard
5 1/2 to 6 large leeks
2 tablespoons butter
1 cup dry white wine
2 cups heavy whipping cream
1 cup whole milk + more if needed
– Zest from 2 oranges
– Salt and pepper, to taste
Parsnip cream
1 1/2 pounds parsnips, peeled and thinly sliced
2 cups heavy cream, or enough to cover
3/4 to 1 cup water, as needed
– Salt and pepper, to taste
– Lemon juice, to taste
Assembly and garnish
24 cannelloni shells (1 box), Rustichella d’Abruzzo brand preferred (see Note)
– Kosher salt
3 to 4 ounces Fourme d’Ambert or other mild, soft, blue cow’s milk cheese
– Grated zest of 1 orange
1/2 cup toasted, finely chopped walnuts
– Minced chives

For the filling: Strip leaves from the stems of the Swiss chard; discard stems or save for another use. You should have about 8 packed cups of uncut leaves. Clean and blanch the whole leaves; drain well and lightly squeeze dry. Finely chop the chard – you should have about 4 cups – and place in a large mixing bowl; set aside.

Trim leeks and discard dark green portions or save for another use. Halve the white sections lengthwise, rinse well and cut into small dice; set aside.

Melt the butter in a heavy-bottom saucepot over medium heat; add the leeks and cook, stirring, until slightly softened. Add the wine; continue to cook, stirring occasionally, until pot is about dry.

Lower heat to medium-low; add the cream and milk, and cook, stirring often, until thick and bubbly. Remove from heat, and scrape the leek mixture into the bowl with the chard – there should be about equal amounts of each. Stir in the orange zest and adjust seasonings. The filling can be made ahead.

For the parsnip cream: Meanwhile, place parsnips in large stockpot and cover with cream. Simmer until the parsnips are very tender, stirring occasionally and pressing down to compact the parsnips so all are covered, about 30 minutes. Remove from heat and let cool slightly. Working in batches, puree in a blender until smooth. (If the mixture is still very hot, fill blender only about halfway.) Pass through a fine mesh strainer into a bowl. Add 3/4 cup water (more, if needed) until the warm parsnip cream has the consistency of moderately thin gravy. Season to taste with salt, pepper and lemon juice. The parsnip cream can be made a day ahead; keep warm if using right away.

To assemble: Preheat the oven to 425°. Cook cannelloni in boiling salted water for 5 minutes (longer if using manicotti), until about halfway done. Transfer to ice water to stop the cooking. When fully cooled, remove the cannelloni from the water, drain well and stuff with filling, about 2 to 3 tablespoons for each cannelloni.

Place the cannelloni in a large casserole dish, or in separate serving-size oven-proof dishes. Cover each cannelloni with about 2 tablespoons parsnip cream. Bake for about 10 minutes, or until heated through. Remove from oven and crumble a little Fourme d’Ambert on top, about 1 1/2 to 2 teaspoons per serving. Return to oven for 5 more minutes, or until cheese melts. Remove from oven; sprinkle with orange zest, walnuts and chives, and serve immediately.

Note: There are 24 Rustichella cannelloni in each box (8.8 ounces, $7.85); serve 2 per person. You can substitute 1 large manicotti for each serving, but they are generally thicker and take longer to cook.

Per serving: 533 calories, 10 g protein, 39 g carbohydrate, 38 g fat (22 g saturated), 122 mg cholesterol, 180 mg sodium, 4 g fiber.

Wine pairing: The slightly sweet parsnip puree needs a relatively fruity white wine to match its richness. Try a Vouvray.

Italian Cookery with Bill & Sheila

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