Pasta
Apple Pasta Salad
Recipe By : Chef Yusdi
Serving Size : 8 Preparation Time : 0:00
Categories : Salad
Amount Measure Ingredient -- Preparation Method
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1 container (8 ounce) plain nonfat yogurt
2 cups uncooked rotini pasta
1 (8 ounce) ca unsweetened crushed pineapple -- undrained
1/2 cup shredded carrot
1 cup sliced celery
1/2 teaspoon salt -- optional
1/4 cup sliced green onions
1/4 teaspoon garlic powder
1/4 cup raisins
1/4 teaspoon dry mustard
3 cups diced unpeeled York or Winesap apples
1 teaspoon finely chopped crystallized ginger
1 tablespoon honey
Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt.
Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.
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Linguine and Spinach Pesto
Recipe By : Chef Yusdi
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound Spaghetti, Linguine, or Thin Spaghetti -- uncooked
1 10 ounce pac frozen spinach -- thawed, well-drained
2 tablespoons vegetable oil
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon dried basil
2 tablespoons butter or margarine
1/3 cup water
4 ounces crumbled Feta cheese
Prepare pasta according to package directions; drain. In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Blend at medium speed or process until finely chopped. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended. Toss with pasta. Sprinkle Feta on top and serve.
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Eggplant Manicotti
Recipe By : Vincent Bommarito, Jr., of Tony's, St. Louis, MO
Serving Size : 6 Preparation Time : 1:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 medium eggplants -- peeled
18 ounces Ricotta cheese
2 tablespoons olive oil
2 cups tomato sauce
1/2 cup heavy cream
1/2 teaspoon salt
Preheat oven to 400 degrees F.
Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices.
In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Roll 1-1/2 ounce of Ricotta cheese in each slice. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce.
Bake in oven at 400 degrees F until hot all the way through. Remove manicotti from pan onto serving dish.
SAUCE: Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese.
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Green and White Lasagne
Recipe By : Chef Yusdi
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 pieces Lasagne -- uncooked
1/2 cup chopped onion
2 tablespoons margarine
2 tablespoons cornstarch
1 tablespoon dried parsley flakes
1 teaspoon dried basil -- crushed
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
2 cups skim milk
1 10 ounce pac frozen chopped spinach -- thawed and drained
1 2 1/4 ounce sliced pitted ripe olives -- drained
1 15 ounce car part-skim Ricotta cheese
1 beaten egg
1 8 ounce pack shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
Cook lasagne according to package directions; drain. Rinse in cold water; drain well. In a medium saucepan, cook onion in margarine until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives.
In a medium bowl, stir together Ricotta and egg. Add Mozzarella and half of the Parmesan; mix well.
Preheat oven to 350:F. Arrange three of the lasagne pieces in the bottom of a greased 12 W 7 W 2-inch baking dish. Top with half of the spinach mixture and half the Ricotta mixture. Repeat layers. Top with remaining Parmesan cheese. Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.
Serves 10-12
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Giant Spinach Shells
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time : 0:45
Categories :
Amount Measure Ingredient -- Preparation Method
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24 whole giant shells
1 tablespoon vegetable oil
1 10 ounce pac frozen spinach -- chopped
1 small onion -- minced
2 tablespoons butter -- melted
1 pound cottage cheese
1 egg -- beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
30 ounces tomato sauce
1 cup Mozzarella cheese -- shredded
Cook shells in boiling, salted water for 9 minutes, drain. Gently toss
shells in oil and reserve. Thaw spinach and drain, squeezing out all
water.
Saute onion in butter until soft. Stir in spinach. Remove to a bowl. Add
cottage cheese, egg, onion, salt, and pepper. Fill each shell with mixture.
Pour half of sauce into a 9 W 13-inch baking dish. Arrange stuffed shells
in dish and cover with remaining sauce. Bake at 350 degrees for 30
minutes. Sprinkle with Mozzarella cheese and return to oven until cheese
is melted and bubbly, about 3 minutes.
T(Baking Time):
"0:30
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Crisp Fried Noodles and Chili Vegetables
Recipe By : Chef Yusdi
Serving Size : 2 Preparation Time : 0:00
Categories : Chinese Pasta
Amount Measure Ingredient -- Preparation Method
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1 3/4 ounces Chinese vermicelli Oil
1/2 teaspoon Oil
1 teaspoon Grated fresh ginger
1/2 tablespoon Chopped coriander
1/2 Garlic clove
1/2 Onion
1/2 Red pepper
1/2 Green pepper
1/2 large Carrot
7 ounces Baby corn
7 ounces Straw mushrooms
1/4 cup Soy sauce
1/8 cup Malt vinegar
1 teaspoon Brown sugar
1/4 cup Coriander leaves
1/2 teaspoon Preserved chopped chili
Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges.
Deep fry the chinese vermicelli in hot oil. Drain on absorbent paper. Place on a large serving plate and keep warm.
Heat the teaspoon of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes.
Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli. Stir to combine and cook over a high heat for 3 minutes. Spoon the vegetables over the noodles, pour over any remaining sauce. Garnish with the coriander leaves and serve.
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Angel Hair with Shrimp Sesame Sauce
Recipe By : Chef Yusdi
Serving Size : 4 Preparation Time : 0:00
Categories : Fish/ Seafood National Pasta Association
Amount Measure Ingredient -- Preparation Method
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8 ounces Angel Hair (Capellini) -- uncooked
1 pound asparagus -- trimmed and cut
into 1-inch pieces
2 teaspoons vegetable oil
5 cloves garlic -- chopped
1 cup sliced mushrooms
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 tablespoons chutney
2 tablespoons toasted sesame seeds
1 bunch scallions -- finely chopped
1/2 cup vinegar
1 pound frozen medium shrimp -- thawed
Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain. Place oil, garlic and mushrooms in a 2-quart saucepan. Sauti for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions and vinegar. Simmer for 3 to 5 minutes. Add shrimp to the sauce and cook for another 5 to 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve.
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Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel
Recipe By : Chef Yusdi
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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SALAD
1 pound small pasta shells -- uncooked
1 1/2 cups fennel bulb -- cut in half lengthwise
1 large sweet onion -- sliced 1/2-inch thic
2 teaspoons olive oil
OR
2 teaspoons vegetable oil
1 cup plum tomatoes -- diced
3/4 cup Calamata olives -- sliced
1/2 cup fresh assorted herb leaves -- finely chopped
DRESSING
2 garlic cloves -- unpeeled
1/3 cup balsamic vinegar
1/3 cup olive oil
OR
1/3 cup vegetable oil
2 tablespoons barbecue sauce
2 tablespoons lime juice
Shredded Romano cheese
Crushed red chili peppers
Prepare pasta according to package directions; drain and rinse with cold water, set aside. Heat oven to 375:F. Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes. Set aside fennel and onion.
In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper.
Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle with Romano cheese and crushed red chili peppers.
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Cold Sichuan Noodles
Recipe By : Chef Yusdi
Serving Size : 2 Preparation Time : 0:00
Categories : Chinese Pasta
Amount Measure Ingredient -- Preparation Method
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1 pound Chinese egg noodles
2 tablespoons Peanut oil
2 tablespoons Finely chopped scallions
1 tablespoon Finely chopped garlic
1 tablespoon Yellow bean sauce
2 teaspoons Chili bean sauce
2 teaspoons Finely chopped ginger
1 tablespoon Rice wine or dry sherry
2 tablespoons Dark soy sauce
2 tablespoons Sesame oil
GARNISH
Fresh coriander leaves
If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.
Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic,yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes.
Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.
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Agnolotti di Ricotta e Spinaci
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 1:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound flour
6 ounces sweet cream butter
8 eggs
3 pinches salt -- to taste
15 ounces Ricotta cheese -- dry as possible
2 ounces spinach -- trimmed,washed
13 ounces Parmesan cheese -- grated
1 Pinch black pepper -- to taste
2 pinches nutmeg -- to taste
1 quart heavy cream
4 ounces Mascarpone cheese
2 pinches white pepper -- to taste
STEP ONE: The Dough--
Combine the following ingredients: 1 pound bleached flour, 2 ounces sweet butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow the butter to be incorporated inside the dough. Wrap the dough in a towel and let it rest, for at least one hour, inside the refrigerator.
STEP TWO: The Filling--
For the filling, steam the spinach and chop it very fine. In a bowl, beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch each: salt, black pepper, and nutmeg. Add 15 ounces dry Ricotta cheese and mix very well, but not too long. If you mix it too much, the mixture will become liquid.
STEP THREE: The Agnolotti--
Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). With the help of a teaspoon to make a "walnut" shape, place the spoon on the dough and cover it with another layer. Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water until the agnolotti come to the surface of the boiling water.
STEP FOUR: The Sauce--
For the sauce, bring 1 quart heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces Mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper. Boil slowly for five minutes, constantly stirring with a wooden spoon.
Serve agnolotti on warm plates with warm sauce.
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