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Mafalde

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Mafalde pasta

Ingredients:

  • 1 – can spinach
  • 1/2 – 1 cup of ricotta cheese
  • A pinch of nutmeg
  • 1/2 to 1 cup of peanuts
  • Handful of raisins
  • Handful of Parmesan cheese.
  • 1/2 to 1 pound of  fettucine
  • Salt
  • Pepper
  • Basil
  • Garlic powder.

Method:

Bring a large pot of salted water to boil for pasta.
When the water is boiling, start on the sauce.
Finely grind up some peanuts with some cooking oil.
Put the mixture in a saute pan.
Let it heat for a minute or two.
Add the spinach.
Once the spinach is mixed in, then add the ricotta cheese.
Let the cheese melt and mix in.
Add the spices.
Add a little water if needed.
Add  the raisans.
Keep stirring to make a cohesive mix.
Top with the Parmesan cheese.
Add the pasta and serve warm.

Another variation:

Ingredients

kosher salt
3 cups crushed tomatoes
1 cup condensed milk
1 pound fettuccine
1 – can green beans
½ cup grated Parmigiano-Reggiano
Salt
Pepper
Basil
Garlic powder.

Directions

Bring a large pot of salted water to boil for pasta. Bring the red sauce to a simmer in a large skillet. Stir in the condensed milk, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is to the tooth and sauce is ready, drop the pasta directly into the sauce. Add the green beans with the other spices,  then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

serves: 6

I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.

Ingredients
kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano
Directions
To make the marinara sauce, Lidia’s recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

– See more at: http://www.lidiasitaly.com/recipes/detail/1060#sthash.QqI1GsjE.dpuf

serves: 6

I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.

Ingredients
kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano
Directions
To make the marinara sauce, Lidia’s recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

– See more at: http://www.lidiasitaly.com/recipes/detail/1060#sthash.QqI1GsjE.dpuf

serves: 6

I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.

Ingredients
kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano
Directions
To make the marinara sauce, Lidia’s recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

– See more at: http://www.lidiasitaly.com/recipes/detail/1060#sthash.QqI1GsjE.dpuf

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    Piadini = Quesedilla

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    Mexican quesedillas filled with mashed pinto beans and cheddar cheese.

    Italian piadini filled with mashed lentils.and mozzarella cheese (or cheddar cheese).

    Piadini aka quesedillas

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    Makes 2 units or eight quarter sections.

    Ingredients:

    1 – cup flour.
    2 – tablespoons oil.
    1 – teaspoon salt.
    1 – teaspoon baking powder.

    Method:

    In a bowl, Mix all the ingredients well.
    Let sit in the fridge or cool place for 10 to fifteen minutes.

    Heat a a pan to medium heat.
    While you heat the pan, start rolling out the dough into large cicles.
    (roll out, make a quarter turn, roll out, and repeat to the width of the pan.)

    One at a time take each of the round circles and lay the in the hot pan (WITHOUT GREASE OR OIL).
    Let set for 40 to 45 seconds. turn it.
    Let set for 40 to seconds again, turn it
    Let set for 30 seconds and remove from the pan.
    Repeat with the other three pieces.

    Set one piece and cover with your favorite cheese.
    Take another piece an cover it.

    Turn down the heat in the pan.  Put the unit in the pan till the cheese melts.
    Remove and put on a serving plate.
    Once both units are done, cut into quarter sections.

    Frico

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    You have some shredded cheese, but no cheese slices…

    Ingredients:

    4 ounces sharp white cheddar or your favorite cheese, grated (about 2 cups)
    1 teaspoon all-purpose flour

    Directions

    Step 1

    In a medium bowl, toss together cheese and flour. Heat a large nonstick skillet over medium-low heat. Sprinkle about 1 1/2 tablespoons cheese mixture into skillet to form a 4-inch round.

    Step 2

    Cook until cheese is starting to melt and become firm, 1 1/2 to 2 minutes. Using a small offset spatula, turn; continue cooking until it is firm and slightly golden, 15 to 30 seconds more. If skillet gets too hot and frico begin to color too quickly, remove from heat for several minutes before proceeding.

    Turkey burger.

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    http://www.instructables.com/id/Home-made-fast-food-burger-cheap/

    More coffee maker goodies

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    Though using a coffee maker is not technically computing, we did talk about making pasta in a coffee maker in an earlier article.  You can do other things with a coffee maker such as make, beer, cheese, oatmeal, and even hard boiled eggs. You definitely want to upgrade your geek skills in this area.

    For details see: http://www.instructables.com/id/Coffeemaker-meals-and-etc/

    Animated gifs of some food prep.

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    Animated gifs of some food prep.

    White sauce (with spinach and mozzarella cheese) pizza topped with turkey bacon.

    Italian tostada (corn tortilla comvered with lentils, mozzarella cheese, salad, and fruit)

    Baked chickent.

    Good old version of a piadina.

    Bruscetta