Everyday Italian_ 125 Simple and Delicious Recipes Part 17

Everyday Italian_ 125 Simple and Delicious Recipes Part 17

tablespoons fresh flat-leaf parsley, chopped tablespoons fresh flat-leaf parsley, chopped

Bring a Large Pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

Meanwhile, in a large saute pan, heat the oil over a medium-high flame. Add the bread crumbs and teaspoon each of sea salt and pepper. Stirring constantly, cook the bread crumbs until golden brown, about 2 minutes.

Working quickly, drain the pasta and stir it into the toasted bread-crumb mixture in the pan. Remove the pan from the heat and stir in the prosciutto and Parmesan cheese. Season the pasta with more salt and pepper to taste. Transfer the pasta to a large serving bowl, garnish with the parsley, and serve.

Everyday STUFFED PASTAS.




When I think of Italian-American dishes, I think of stuffed pastas-especially baked ones like lasagna and manicotti. They're always a hit at a party for both the guests and, just as important, the host: They can be made in advance, leaving you free to relax and enjoy yourself.[image] The other family of stuffed pastas are the smaller types like ravioli, tortellini, and agnolloti. Some cookbooks provide recipes for handmaking your own stuffed raviolis and such-making fresh pasta, making the stuffing, then constructing each piece, then making the sauce, then you're ready to serve. As a chef, I've made my fair share of stuffed pastas. But it's definitely not everyday cooking-maybe in Italy, but not here in the United States. The other family of stuffed pastas are the smaller types like ravioli, tortellini, and agnolloti. Some cookbooks provide recipes for handmaking your own stuffed raviolis and such-making fresh pasta, making the stuffing, then constructing each piece, then making the sauce, then you're ready to serve. As a chef, I've made my fair share of stuffed pastas. But it's definitely not everyday cooking-maybe in Italy, but not here in the United States.[image] Luckily, high-quality ready-made stuffed pastas are increasingly available-and not just the traditional ricotta-cheese ravioli, but those stuffed with porcini mushrooms or lobster meat or pumpkin. You can find these in the refrigerated sections of gourmet food shops and Italian specialty stores, and even at better supermarkets. No need to spend all day rolling pasta dough. Luckily, high-quality ready-made stuffed pastas are increasingly available-and not just the traditional ricotta-cheese ravioli, but those stuffed with porcini mushrooms or lobster meat or pumpkin. You can find these in the refrigerated sections of gourmet food shops and Italian specialty stores, and even at better supermarkets. No need to spend all day rolling pasta dough.

CHEESE TORTELLINI.

in Light Broth Tortellini means "tiny cakes"; they're small pasta nuggets filled with ingredients that range from plain cheese and vegetables to meats. They're usually served at Sunday dinners, holidays (especially on Christmas Day), or on special occasions, because making them was a laborious task. But with the premade frozen stuffed pastas now available, you can make this dish in a flash any day of the week. means "tiny cakes"; they're small pasta nuggets filled with ingredients that range from plain cheese and vegetables to meats. They're usually served at Sunday dinners, holidays (especially on Christmas Day), or on special occasions, because making them was a laborious task. But with the premade frozen stuffed pastas now available, you can make this dish in a flash any day of the week.

4 FIRST-COURSE SERVINGS.

4.

cups reduced-sodium chicken broth cups reduced-sodium chicken broth

1.

(9-ounce) package fresh cheese tortellini (9-ounce) package fresh cheese tortellini .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

3.

tablespoons shredded Parmesan cheese tablespoons shredded Parmesan cheese

1.

tablespoon chopped fresh flat-leaf parsley tablespoon chopped fresh flat-leaf parsley

Pour the Broth into a large, heavy saucepan. Cover and bring to a boil over high heat. Add the tortellini and teaspoon of pepper. Cover partially and simmer over medium heat, stirring occasionally, until the tortellini are al dente, about 7 minutes. Season the broth with more pepper to taste. into a large, heavy saucepan. Cover and bring to a boil over high heat. Add the tortellini and teaspoon of pepper. Cover partially and simmer over medium heat, stirring occasionally, until the tortellini are al dente, about 7 minutes. Season the broth with more pepper to taste.

Ladle the broth and tortellini into serving bowls. Top with Parmesan cheese and parsley, and serve.

Feel free to subst.i.tute your favorite stuffed tortellini or ravioli.

Cla.s.sic Italian LASAGNA.

Lasagna is a dish that can be made ahead and can feed a crowd; it's as easy to make for twelve as it is for four. I actually have lasagna parties where I make both the cla.s.sic version and a fantastic vegetarian version cla.s.sic version and a fantastic vegetarian version, and my guests mix and match. If you make the lasagna ahead of time and serve it family style with a simple green salad as a side, you can feed a whole crowd while not spending more than five minutes in the kitchen during your party-literally, only five minutes. It can take longer just to give directions to the pizza-delivery guy.

6 MAIN-COURSE SERVINGS.

Salt

2.

tablespoons vegetable oil tablespoons vegetable oil

15.

dry lasagna noodles (about 12 ounces) dry lasagna noodles (about 12 ounces)

3.

tablespoons extra-virgin olive oil tablespoons extra-virgin olive oil

1.

pound ground beef chuck pound ground beef chuck

1.

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste 2.

cups cups Bechamel Sauce Bechamel Sauce 1.

cups cups Marinara Sauce Marinara Sauce 1.

pounds whole-milk ricotta cheese pounds whole-milk ricotta cheese

3.

large eggs large eggs

2.

tablespoons unsalted b.u.t.ter tablespoons unsalted b.u.t.ter

2.

(10-ounce) packages frozen chopped spinach, thawed and squeezed dry (10-ounce) packages frozen chopped spinach, thawed and squeezed dry

3.

cups shredded mozzarella cheese cups shredded mozzarella cheese .