Archive for the Pastas Italianas Category

Simply Lasagna….

Posted in All, Pastas Italianas on July 13, 2011 by rroach2
Serves 6
Ingredients
  • Butter for greasing the ramekins
  • 12 lasagna sheets
  • 2 tablespoons extra-virgin olive oil
  • 2 cups pancetta, cut into 1/4-inch pieces
  • 3 cups frozen corn, thawed
  • 1/2 cup whipping cream, at room temperature
  • 3 cloves garlic, minced
  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 1 cup (4 ounces) finely grated Romano cheese, plus 1/2 cup (2 ounces)
  • Zest of 1 large lemon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 packed cup chopped fresh basil leaves
  • 1 1/2 cups (6 ounces) shredded sharp provolone cheese
  • Extra-virgin olive oil for drizzling
Instructions
For this recipe, you’ll need six 10-ounce ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.
  1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees. Butter six 10-ounce ramekins. Set aside.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Using 2 cooked lasagna noodles in an “x” shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins and allowing any excess pasta to overhang the side.
  3. In a medium sauté pan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate.
  4. In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone cheese, 1 cup Romano cheese, lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin. Sprinkle with about 1 tablespoon pancetta and about 2 tablespoons of provolone cheese on top.
  5. Fold 2 overhanging pieces of pasta over the filling (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling and top with the rest of the pancetta and another 2 tablespoons provolone cheese. Fold over the 2 remaining pieces of pasta. Spoon any remaining filling on top of the ramekins. Sprinkle the tops with the remaining 1/2 cup Romano cheese and drizzle with olive oil. Place the ramekins on a baking sheet and bake for 25 to 30 minutes until the tops are golden brown and the filling is bubbling. Cool for 10 minutes.
  6. Let the ramekins cool about 5 minutes. Run a knife around the outside edge of the ramekins to slide the mini lasagna out of the mold onto a small plate. Once the lasagna is out, flip the lasagna back over onto your serving plate so that the golden cheese is on top.
  7. To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas and transfer to serving plates.
 

Leave a comment »

Pasta Marinara….

Posted in All, Pastas Italianas, Vegetarian on June 27, 2011 by rroach2

Makes 4 cups

This recipe makes enough to sauce more than a pound of pasta; leftovers can be refrigerated or frozen. Because canned tomatoes vary in acidity and saltiness, it’s best to add salt, pepper, and sugar to taste just before serving. If you prefer a chunkier sauce, give it just three or four pulses in the food processor in step 4.

Ingredients

  • 2 (28 ounce) cans whole tomatoes , packed in juice
  • 2tablespoons olive oil
  • 1 medium onion , chopped fine (about 1 cup)
  • 2medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
  • 1/2teaspoon dried oregano
  • 1/3cup dry red wine , such as Chianti or Merlot
  • 3tablespoons chopped fresh basil
  • 1tablespoon extra virgin olive oil
  • 1 – 2teaspoons sugar , as needed (see note above)

Instructions

  1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.
  2. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
  3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
  4. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender; see the related article “Do You Really Need a Hand Blender?”) and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.

1 Comment »