GNUDI or GNUDONI

gnudi.jpg

Ingredients:

1 pound loose spinach
12 ounces ricotta
3 eggs
1-1/4 cup flour
Nutmeg
Salt
3 tablespoons Parmigiano-Reggiano

Preparation:

Cook spinach in very little water. Drain and squeeze out all excess water. Chop finely. Place in a large mixing bowl and add ricotta, eggs, parmigiano, and flour. Blend well.

Bring to boil large pot of salted water. Lower to simmer. Season spinach mixture with salt and a generous grating of fresh nutmeg. Form ravioli by using a spoon or using floured hands.

Drop a few at a time into water. They will drop the bottom and then float to the top when done. Let simmer 20-30 seconds.

Remove with slotted spoon or ladle and place in an oven-proof dish until ready to serve. Serve with fresh sage leaves sautéed in butter until crisp.

Pour butter and sage on top of ravioli, toss gently, and serve with parmesan cheese or tomato sauce.

___________

Photography by Trozbo

FALAFEL

falafel

Ingredients:

1 medium onion, finely chopped
1/2 cup fresh or 1/4 cup dried parsley
2 cloves garlic, chopped
One 15-ounce can chickpeas (garbanzo beans), drained
1 egg white
2 teaspoons cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
Dash cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1/3 cup fine dry bread crumbs, unseasoned
Oil for frying or nonstick vegetable spray

Preparation:

In food processor place onion, parsley, and garlic. Pulse until finely minced. Add drained chickpeas and pulse just until they are mashed, but not a paste You want very small chunks of beans. (You could also press the garlic, grate the onion, and mash the chickpeas with a fork, if you don’t have a food processor.)

Transfer to a bowl and mix in the egg white, cumin, cilantro, salt, pepper, oregano, cayenne, lemon juice, baking powder, and olive oil. Stir in the bread crumbs. Chill for 15 minutes to allow the crumbs to soak up the liquids and the patties will hold together better.

Heat a small amount of oil in a nonstick frying pan, or spray with nonstick spray. Heat pan over medium-low. Form patties from 1/8 cup of falafel mixture. These are very soft so keep them more rounded, as they will flatten slightly when turned. Fry patties until golden brown on each side. Serve with Tzatziki sauce. Makes about 14 patties.

___________

Photography by Yummyporky

TERIYAKI SAUCE

beef-teriyaki.jpg

Ingredients:

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder or a couple minced garlic cloves
5 tablespoons packed brown sugar
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water

Preparation:

Mix all but cornstarch and 1/4 cup water in a saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken it.

from Recipezaar.com

___________

Photography by avlxyz

BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

Ingredients:

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: fresh rosemary sprigs

Preparation:
Preheat oven to 450°F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste.
Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.

Garnish each serving with rosemary.

Makes 6 main-course or 12 side-dish servings.

___________

From Gourmet December 1995

Photography by africankelli

ANGEL HAIR with SUN-DRIED TOMATOES and GOAT CHEESE

angel-hair-pasta.jpg

Ingredients:

1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves

Preparation:

Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

Serves 4 to 6 servings

From Giada De Laurentiis, Everyday Italian

___________

Photography by ninjapoodles

WILD BOAR RAGU

wild-boar-pappardelle.jpg

Ingredients:

1 large Spanish onion (chopped)
2 tablespoons olive oil
2 pounds boneless wild boar meat (cut for stew)
1 can chopped tomatoes
3 bay leaves
1 cup red wine
5 cloves garlic, crushed
3 dried chili peppers (crushed)
1 cinnamon stick
5 cloves
3 sun-dried tomatoes
3 anchovies or 1 teaspoon anchovy paste
Fresh or dried oregano, basil, and sage
1 tablespoon red wine vinegar
Salt and black pepper to taste
Pasta (pappardelle or fettuccine)
Grated pecorino cheese (Parmigiano is an acceptable substitute, but pecorino, being sheep cheese, complements game)

Preparation:

In a large cast-iron pot, sauté the onion in olive oil until translucent. Add the boar meat and brown. (That is, cook the meat over high heat, turning frequently, just until it’s cooked on the outside.)

Add the canned tomatoes, the bay leaves and the wine.

Gradually add the garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies (or anchovy paste), oregano, basil, sage, red wine vinegar, and salt and black pepper to taste.

Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours — or longer if possible. The longer you simmer this, the more tender the meat will become. The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat. Take out the cinnamon stick and bay leaves before serving.

Serve over the pasta and top with grated cheese. Accompany with some crusty peasant bread and a good red wine, preferably a strong Italian, like Amarone or Barolo.

from I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands

___________

Photography by Roboppy

PAPPARDELLE alla LEPRE

pappardelle-lepre.jpg

Ingredients:

1 onion, chopped
1 rib celery, chopped
1 clove garlic, chopped
1 small bunch parsley leaves, chopped
3 tablespoons extra virgin olive oil
2 ounces pancetta, cubed
Boned leg meat of 1 rabbit cut into strips
Leaves of 2 sprigs fresh thyme
1 tablespoon flour
1/2 cup red wine
1 cup hot chicken stock
Salt and freshly ground pepper
1 1/4 pounds pappardelle
1 cup Parmigiano-Reggiano, grated

Preparation:

Melt the chopped onion, celery, garlic, and parsley in the olive oil, add the pancetta, and cook for a few minutes. Add the rabbit pieces and the thyme and cook until the rabbit is browned on all sides.

Sprinkle the flour over the rabbit, mix well, cook for another minute, and add the wine, mixing well. Allow the wine to evaporate and add the chicken stock.

Cover and cook over a low flame for about an hour, until the meat is cooked throughout, and the sauce is a nice thick consistency. Add salt and lots of freshly ground pepper.

Cook the pappardelle in a big pan of boiling salted water. Drain, pour the sauce over the pasta and mix in half of the Parmesan. Serve with the remaining cheese at the table.

Serves 6.

From La Taverna Del Pittore, Bolgheri

___________

Photography by stu spivack

SALMON with AGRODOLCE SAUCE

salmon-agrodolce.jpg

Ingredients:

3 tablespoons olive oil
divided 4 (6-ounce) salmon fillets (1 inch thick) with skin
2 medium red onions (about 1 pound total), each cut into 8 wedges
2/3 cup balsamic vinegar
1 teaspoon sugar
1 tablespoon unsalted butter

Preparation

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.

Spoon onions with sauce onto plates and top with salmon, skin side down.

From Gourmet | April 2008

___________

Photography by thebittenword.com

ROASTED BUTTERNUT SQUASH LASAGNE

BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

Ingredients:

  • 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
  • 3 tablespoons vegetable oil
  • 4 cups milk
  • 2 tablespoons dried rosemary, crumbled
  • 1 tablespoon minced garlic
  • 1/2 stick (1/4 cup) unsalted butter
  • 4 tablespoons all-purpose flour
  • nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
  • 1 1/3 cups freshly grated Parmesan (about 5 ounces)
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • Garnish: fresh rosemary sprigs

Preparation:

Preheat oven to 450°F. and oil 2 large shallow baking pans.

In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.

Garnish each serving with rosemary.

Makes 6 main-course or 12 side-dish servings.

BUTTERNUT SQUASH and BLUE CHEESE RISOTTO

risotto butternut squash

Ingredients:
  • 7 cups (or more) low-salt chicken broth
  • 3 tablespoons butter
  • 1 1/4 cups finely chopped onion
  • 1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
  • 2 teaspoons chopped fresh rosemary, divided
  • 2 cups arborio rice (about 13 1/2 ounces)
  • 1/2 cup dry white wine
  • 4 cups (packed) baby spinach leaves (about 4 ounces)
  • 1/2 cup whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup crumbled blue cheese (about 1 1/2 ounces)

Preparation:

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter.

Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes.

Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

___________

Photography by thebittenworld.com