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Index of Recipes
Basic Recipe
for Fresh Pasta
How to Cook Dried
Pasta
Ants Climb a Tree
Apricot Noodle
Pudding
Broccoli and
Pasta Soup
Chicken Broth with Pasta and Parsley
Chinese Soft
Fried Noodles
Classic Ravioli
Couscous
and Dried Fruit Pudding
Couscous Salad
Eggs in Orzo
Fettuccine Alfredo
Fettuccine Frittata
Fettuccine with Arugula and Garlic
Fettuccine
with Crème Fraîche
Fettuccine
with Lemon Sauce
Fettuccine with Sauce Monticello
Fettuccine
with Smoked Salmon
Fried
Ravioli with Walnut Pesto
Gnocchi di Patate
Ham and Noodle
Casserole
Indonesian Fried Noodles (Mie Goreng)
Lasagna Bolognese
Lasagna Florentine
Linguine
with Bacon and Scallops
Linguine with Pesto and Tomatoes
Linguine with
Salmon Sauce
Linguine with
Steamed Clams
Linguine
with Tuna and Arugula
Linguine with Tuna, Capers, and Olives
Macaroni and Cheese
Macaroni Salad
Mexican Noodle "Dry Soup" (Sopa Seca de Fideos)
Noodle Pancake with Shrimp and Vegetables
Noodles with
Peanut Sauce
Noodles
with Yogurt and Chives
Orzo Salad
Overnight
Macaroni and Cheese
Pad Thai
Pasta Confetti
Pasta e Fagioli
Pasta Peperonata
Pasta with
Amatrice Sauce
Pasta with Basil
Salsa
Pasta with Bleu
Cheese
Pasta
with Broccoli Raab and Olives
Pasta with Butter and Cheese (Pasta al Burro e
Formaggio)
Pasta
with Celery and Green Olives
Pasta with Fennel
Pesto
Pasta with
Garlic and Basil
Pasta with Walnut
Sauce
Pastitsio with
Feta Cheese
Penne all'Arrabbiata
Penne with Asparagus and Salmon (Penne agli Asparagi
e Salmone)
Penne Caprese
Penne Niçoise
Quick Asian
Noodle Soup
Ravioli
and Broccoli Casserole
Red Cooked
Beef with Noodles
Rigatoni in Vodka Cream Sauce (Rigatoni alla
Bettola)
Rigatoni with Sausage and Peppers
Rumanian Pork and Noodle Casserole
Saffron
Broth with Quadrucci
Sausage
and Rigatoni Casserole
Spaetzle (Tiny
Dumplings)
Spaghetti alla
Carbonara
Spaghetti alla Norma
Spaghetti and
Meatballs
Spaghetti with Capers and Olives
Spaghetti
with Garlic and Oil
Spinach and
Herb Cannelloni
Sweet Spaghetti Pie
Thai Sweet and Sour Fried Noodles (Mee Grob)
Turkey Tetrazzini
Ukrainian Noodles with Cabbage (Lokshyna z
Kapustiou)
 The
following recipe requires a pasta machine for
kneading, rolling, and cutting the pasta. They can
be bought for about $40 in any gourmet shop or
department store, and the investment will return a
lifetime of fresh pasta. Please insist on the type
with rollers, as the extruder types don't knead the
dough and produce an inferior product.
Click here to learn more.
Basic Recipe
for Fresh Pasta
2 1/2 cups (625 ml) all-purpose flour
3 large eggs
2 tsp (10 ml) olive oil
Place the flour in a large mixing bowl or on a flat
work surface and form a well in the center. Beat the
eggs and oil together and pour into the well. Using
a fork, begin mixing the flour and egg mixture in
the center of the well, gradually working towards
the outside of the mound of flour as the ingredients
are combined. When the mixture becomes too stiff to
work with the fork, begin incorporating the
ingredients with your hands until a ball of dough is
formed. The dough should be firm enough to handle
and not sticky. Adjust the consistency with
additional flour or a few drops of water if
necessary. Alternately, the ingredients may be
combined in an electric food processor and processed
until a ball is formed. Knead the dough by running
it through the pasta machine set on its widest
setting six or seven times, folding the dough in
thirds after each pass and dusting lightly with
flour if the dough becomes sticky. After kneading
the dough should be firm and have the texture of
smooth leather. Wrap the dough in plastic wrap and
let it rest for 30 minutes to 3 hours.
To make noodles, cut the dough into 6 pieces and
roll through the pasta machine set on the widest
setting several more times, folding in thirds and
dusting lightly with flour if needed to prevent
sticking, then begin decreasing the width by one
notch with each successive pass through the machine
until the dough has reached the desired thickness.
Most noodles require the thinnest setting, but
thicker noodles such as spaghetti and pappardelle
require only the next-to-last setting on the
machine. Let the dough dry for about 15 minutes and
then pass through the cutting mechanism on your
machine, or cut by hand. The cut noodles may be
cooked immediately, or may be frozen or dried and
stored for several weeks in an airtight container.
To dry, roll the noodles gently into small "nests"
or simply allow to dry flat.
To cook, boil at least 4 quarts (4 L) of salted
water for this recipe. Add the pasta to the boiling
water and stir gently. Fresh pasta, even when dried,
cooks much faster than commercial dried pasta.
Depending on the thickness of the noodles, the pasta
will be done in as little as 5 seconds, and in no
case should it take longer than 1 minute to cook
after the water has returned to the boil. Test the
pasta frequently and drain it in a large colander as
soon as it is tender but still firm. Makes about 1
lb (500 g) to serve 4 to 6.
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There are more myths about
cooking pasta than perhaps any other kitchen
endeavor; adding oil to the water will not keep the
pasta from sticking if you don't cook it right; both
under-cooked and over-cooked pasta will stick to the
wall if properly thrown; and adding the salt to the
water immediately before adding the pasta is
completely devoid of scientific reasoning. Following
my recipe below will deliver perfect results every
time.
But first a word about dried pasta. Buy only pasta
that is made from 100 percent durum wheat, also
known as semolina. There was a time when only pasta
imported from Italy could be relied upon to be pure
semolina pasta, but that has changed. In fact, much
of the pasta made in Italy today is made from durum
wheat grown in South Dakota, so let price be your
guide - American brands frequently win in blind
taste tests.
How to Cook Dried
Pasta
One pound (450 g) of dried pasta will serve four
people as a main course, and six to eight as a first
course. Boil at least 4 quarts (4 L) of water per
pound of pasta in a very large pot over high heat.
Add 1 to 2 tablespoons (15 - 30 ml) of salt to the
water. This seems like a lot, but most of the salt
goes down the drain with the water.
Add salt unless you are on a strict salt-restricted
diet because unsalted pasta tastes bland. Stir the
pasta immediately and let the water return to a
boil. You may cover the pot at this point in order
to help the water heat faster. Once the water has
returned to the boil, remove the cover and stir the
pasta every 2 to 3 minutes, more frequently at the
beginning than towards the end of the cooking. Lower
the heat but make sure the water never stop boiling
vigorously; this helps to keep the pasta in motion
and prevents it from sinking to the bottom of the
pot and sticking together. Use the cooking time on
the package as a guideline only - actual cooking
times will vary. Test the pasta by tasting a piece.
It should be tender but still firm to the tooth (al
dente). I also judge the doneness of my pasta by the
color - as it cooks it changes color from a light
yellow to a pale ivory color, but the only sure
method is tasting. Drain the pasta quickly but not
completely and place it in a warm serving bowl - a
little of the cooking liquid will help it remain
tender and prevent it from sticking. Sauce the pasta
and serve immediately.
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There doesn't seem to be a reliable explanation as
to where the name of this dish comes from. Best
guesses suggest that the ants refer to the ground
meat, and the tree must be the noodles. It still
seems a little far-fetched, but let's not quibble
over the etymology. It's a classic Szechwan dish,
and it tastes great no matter what it's called.
Ants Climb a Tree
8 oz (250 g) dried cellophane noodles*
Approx. 4 cups (1 L) boiling water
1 lb (500 g) ground beef or pork
3 Tbs (45 ml) plus 1/4 cup (60 ml) soy sauce
1 Tbs (15 ml) sesame oil
6 scallions (spring onions), green and white
parts, sliced as thinly as possible
4 Tbs (60 ml) peanut oil
6 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger root
1 Tbs (15 ml) hot red pepper flakes (or to taste)
2/3 cups (150 ml) water
Salt and freshly ground black pepper to taste
* Available in Asian specialty shops
Place the cellophane noodles in a large bowl, pour
the boiling water over them and allow to soak for 20
minutes, then drain and set aside. Combine the
ground meat, 3 tablespoons soy sauce, the sesame
oil, and half the chopped scallions in a bowl, toss
to combine, and allow to marinate for 5 minutes.
Heat the peanut oil in a wok or heavy skillet until
the surface shimmers and a few wisps of smoke
appear. Add the garlic, ginger, hot pepper flakes,
and stir fry for 30 seconds. Add the meat mixture
and stir fry for about 1 minute, breaking up the
meat as it browns. Add the additional 1/4 cup (60
ml) soy sauce and stir fry an additional 30 seconds.
Add the noodles, stirring them and breaking them up
a little with your spatula or spoon, cooking for
about 1 minute. Add the water and the remaining
scallions, and season with salt (if necessary) and
pepper. Cover the pan and simmer over moderate heat
for 3 to 4 minutes. Serves 4 to 6.
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This dish is reminiscent of the Jewish kugel, only
it's considerably lighter and less sweet than many
traditional kugel recipes.
Apricot Noodle
Pudding
16 oz (450 g) ricotta cheese
3 eggs
1/3 cup (80 ml) sugar
1 cup (250 ml) half-and-half or milk
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
8 oz (225 g) egg noodles, cooked according to
package directions and drained
1/2 cup (125 ml) diced dried apricots
2 Tbs (30 ml) cold butter, cut into small pieces
For the topping:
1/2 cup (125 ml) bread crumbs
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) finely chopped walnuts or pecans
3 Tbs (45 ml) butter, melted
Beat the ricotta, eggs, and sugar until light. Stir
in the half-and-half, vanilla, and cinnamon. Combine
the ricotta mixture with the cooked noodles,
apricots, and butter. Pour into a generously
buttered 10-inch (25 cm) pie plate or baking dish.
Combine the topping ingredients and sprinkle over
the noodle mixture. Bake in a preheated 350F (180C)
oven until the top is golden and the custard is set,
about 30 minutes. Serve warm, chilled, or at room
temperature. Serves 8 to 10.
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This recipe is so ridiculously simple and
wonderfully tasty that it just might become a
standard in your "I don't feel like cooking tonight"
repertoire.
Broccoli and Pasta
Soup
4 - 6 cups (1 - 1.5 L) chicken or vegetable broth
1 small head broccoli (about 1 lb, 450 g), coarsely
chopped
1/2 - 1 cup (125 - 250 ml) small pasta shape such as
ditalini, acine di pepe, stars, or alphabets, cooked
according to the package directions and drained
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Bring the broth to a simmer over moderate heat and
add the broccoli. Simmer uncovered for 10 minutes,
or until the broccoli is tender. Add the cooked
pasta and season with salt and pepper if necessary.
Serve with Parmesan cheese. Serves 4 to 6.
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This recipe is about as easy as they come. Many
people keep these ingredients on hand, so it's a
cinch to whip this up at the last minute for
unexpected guests. Plenty of parsley is the key to
this soup.
Chicken Broth with Pasta and Parsley
6 cups (1.5 L) chicken broth
8 oz (225 g) your favorite shape of pasta
2 cups (500 ml) packed fresh parsley leaves
1 Tbs (15 ml) tomato paste
Bring broth and tomato paste to a boil. Add pasta
and cook according to package directions. Add
parsley one minute before pasta is done. Serves 4 to
6.
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According to Chinese tradition, noodles should be
served unbroken during the New Year's celebration
because they represent long life.
Chinese Soft
Fried Noodles
1 lb (450 g) Chinese wheat noodles (dahn min or mi)
or spaghetti, cooked according to package directions
2 Tbs (30 ml) peanut oil
2 Tbs (30 ml) sesame oil
Finely sliced scallions (spring onions), green and
white
parts, for garnish
Spread the cooked and drained noodles on a large
baking sheet and allow them to dry at room
temperature for 30 to 60 minutes. Heat the oils in a
large non-stick skillet over high heat until the
oils are very hot. Add a handful of noodles and fry
until golden brown on the bottom. Turn the noodles
and brown on the other side. Repeat with remaining
noodles, adding more oil if necessary and making
sure it is very hot before adding more noodles.
Garnish with sliced scallions. Serves 4 to 6.
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This is the classic filling for ravioli and
tortellini from central Italy. Although Swiss chard
is sometimes used instead of spinach, it wouldn't be
the real thing without the nutmeg and Parmesan. Top
these with a simple tomato sauce and a grating of
cheese.
Classic Ravioli
1 1/2 lbs (750 g) fresh spinach, washed and stems
removed
1 1/2 lbs (750 g) ricotta cheese
2 egg yolks, lightly beaten
1/2 cup (125 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) chopped parsley
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 recipe fresh pasta dough (see Monday's edition)
Place the spinach in a large pot over moderate heat
with only the water clinging to the leaves after
washing. Cover the pot and steam the spinach,
stirring occasionally, until wilted and tender,
about 8 minutes. Squeeze out as much water as
possible and chop finely. Combine with all remaining
ingredients except the pasta and mix thoroughly.
Divide the dough for the pasta into six equal
portions and roll to the thinnest setting on the
pasta machine. Place a teaspoon (5 ml) of the
filling in rows at 2-inch (5 cm) intervals on three
of the strips of pasta. Moisten the dough in between
the stuffing with water, using a pastry brush or
your finger. Place the remaining strips of dough
over the filling and press down around the filling,
eliminating as much air as possible from inside the
ravioli. Use a knife or fluted pastry wheel to cut
into individual ravioli. Press the edges of each to
seal completely. Place the ravioli on lightly
floured dish towels, making sure they don't touch
each other. Turn every half hour if not using
immediately to ensure the dry evenly on both sides.
Cook within 4 hours, or freeze or refrigerate for
future use. Boil in at least 4 quarts (4 L) of
salted water for 3 to 5 minutes, until the pasta is
tender. Remove with a slotted spoon and serve
immediately. Serves 4 to 6.
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Pasta for dessert? Why not. One of the beautiful
things about pasta in general is that it has
virtually no flavor of its own, so it can act as the
basis for many different types of dishes. This
Middle Eastern dish is so tasty and nutritious that
you might like to try it for breakfast as well as
dessert.
Couscous
and Dried Fruit Pudding
1 1/2 cups (375 ml) dried couscous
1/2 cup (125 ml) assorted dried fruits (apricots,
raisins, dates, pineapple, or others of your
choice), finely chopped
1/4 cup (60 ml) chopped pecans, almonds, or
hazelnuts
3 cups (750 ml) milk
3 Tbs (45 ml) honey
1/2 tsp (2 ml) vanilla or almond extract
Optional toppings:
2 Tbs (30 ml) sugar mixed with
1/4 tsp (1 ml) ground cinnamon
Heavy cream or milk
Combine the couscous, dried fruits, and nuts in a
heat-proof bowl. Combine the milk, honey, and
vanilla in a saucepan and heat over moderate heat
until the milk almost boils. Pour the milk mixture
over the couscous mixture and stir one time only.
Cover and let stand for 15 minutes. Spoon into
individual serving bowls and top with cinnamon sugar
and/or cream, if desired. Serves 4.
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This recipe comes from a friend whose motto is "I
don't cook, I chop." In spite of her fear of fire,
she does put together many delicious and satisfying
dishes, and this is one of them.
Couscous Salad
2 - 3 cups (500 - 750 ml) cooked couscous or other
small pasta shape
2 scallions (spring onions), green and white parts,
thinly sliced
1 cucumber, seeded and finely diced
1 medium tomato, finely diced
1/2 cup (125 ml) seedless grapes, cut in half
1/2 cup (125 ml) grated mozzarella (optional)
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) red wine vinegar
1 Tbs (15 ml) curry powder
Salt and freshly ground pepper to taste
1/4 cup (60 ml) slivered almonds
Combine the couscous, scallions, cucumber, tomato,
grapes, and optional mozzarella in a bowl. Whisk
together the oil, vinegar, curry powder, salt, and
pepper, and pour over the couscous mixture. Toss
gently to combine. Sprinkle with slivered almonds
and serve chilled or at room temperature. Serves 4
to 6.
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I'm one of those people who would gladly eat pasta
at every meal, given half a chance, so this dish
appeals to me on several levels. Use any small pasta
shape for this satisfying breakfast or brunch item.
Eggs
in Orzo
1-1 1/2 cups (250-375 ml) orzo or other small pasta
shape, cooked according to package directions and
drained
4-6 eggs
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnish
Chopped fresh herb such as basil, parsley, or chives
for garnish
Divide the cooked orzo between 4 to 6 lightly
greased ramekins or small gratin dishes, or place in
a single greased baking dish. Form indentations with
the back of a spoon and break one egg into each
indentation. Season with salt and pepper and bake in
a preheated 350F (180C) oven until the whites of the
eggs are set, about 15 minutes. Garnish with
Parmesan cheese and fresh herb and serve
immediately. Serves 4 to 6.
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Fettuccine Alfredo originated in Rome and consists
of nothing but fettuccine, butter, and Parmesan
cheese. The butter used is a "triple butter," which
is higher in fat content and not available to most
of us. This version is more familiar, and has come
to be considered the standard.
Fettuccine Alfredo
1 cup (250 ml) heavy cream
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 lb (500 g) fettuccine cooked according to package
directions
3/4 cup (180 ml) freshly grated Parmesan cheese
Bring the cream and butter to a boil in a saucepan
large enough to hold the cooked fettuccine. Reduce
the flame to low and add the salt, pepper, and
nutmeg. Add the cooked fettuccine and toss in the
sauce. Add the Parmesan cheese and toss until the
fettuccine are well coated and the sauce has
thickened. Serves 4 to 6.
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Any pasta can be used in this dish, especially if
you have some leftover in the refrigerator.
Fettuccine Frittata
2 Tbs (30 ml) olive oil
1/2 medium onion, chopped
1 clove garlic, finely chopped
2 cups (500 ml) approximately, cooked fettuccine or
other leftover pasta
6 eggs
1/2 cup (125 ml) freshly grated Parmesan or Romano
cheese
3 Tbs (45 ml) chopped flat-leaf parsley
Hot red pepper flakes, to taste
Salt and freshly ground pepper to taste
Heat the oil in a non-stick skillet over moderate
heat and saute the onion for 5 minutes, until golden
but not brown. Add the garlic and saute for 1
minute. Add the fettuccine and stir to coat the
pasta. Beat the remaining ingredients together and
add to the skillet, stirring once to combine the
ingredients. Cook covered over low heat 12 to 15
minutes, until the edges are lightly browned. Place
a large plate over the skillet, and using two hands,
carefully flip the two so that the frittata is
face-down on the plate. Slide the frittata back into
the skillet and cook uncovered an additional 5
minutes. Serves 4 to 6.
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This recipe is quick, simple, and elegant. If fresh
arugula (also known as rocket, roquette, rugula, and
rucola) is hard to get in your area, use watercress
instead.
Fettuccine with Arugula and Garlic
2 Tbs (30 ml) extra-virgin olive oil
2 Tbs (30 ml) butter
1 red onion, thinly sliced
4 - 6 cloves garlic, finely chopped
2 bunches arugula (rocket), about 2 cups (500 ml)
packed
Salt and freshly ground pepper to taste
12 oz (335 g) fettuccine or other noodle shape,
cooked
according to package directions and drained
Heat the oil and butter in a large skillet over
moderate heat and saute the onion until tender but
still firm, about 3 minutes. Add the garlic and
saute 2 minutes. Add the arugula, salt, and pepper,
and saute for 2 minutes. Serve over drained
fettuccine. Serves 4 to 6.
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I really think that a pasta dish should be included
with every "quick and easy" menu because many of
them can be assembled in less time than the pasta
takes to cook. Crème fraîche is becoming easier to
get in the Unites States these days, but I have
included a recipe for a reasonable facsimile. Of
course, you can always substitute yogurt or sour
cream.
Fettuccine
with Crème Fraîche
1 cup (250 ml) crème fraîche (recipe below) or sour
cream or yogurt
Juice and grated zest of 2 lemons
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or other pasta shape or egg
noodles, cooked according to package directions and
drained
1 bunch arugula, chopped
Combine the crème fraîche, lemon juice and zest,
half the Parmesan cheese, and the salt and pepper in
a bowl, stirring to combine. Toss with the cooked
pasta. Add the arugula and toss to combine. Garnish
with the remaining Parmesan. Serves 4 to 6.
Real crème fraîche is virtually impossible to obtain
in the United States because the law requires that
cream be pasteurized, which kills the naturally
occurring bacteria that turn the cream into a thick,
velvety gift of nature. This recipe produces a very
good facsimile whose advantage is that it can be
boiled in soups and sauces without curdling like
regular cream. It is also delicious spooned over
cobblers, puddings, and fresh fruit.
Crème Fraîche
1 cup (250 ml) whipping cream
1 Tbs (15 ml) buttermilk
Combine the cream and buttermilk in a glass bowl and
allow to sit covered at room temperature for 8 to 24
hours, until very thick. Stir and store covered in
the refrigerator for up to 10 days. Makes 1 cup (250
ml).
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This pasta recipe has become a
standard in my house. The sauce takes less time to
make than the water does to boil, and is a
refreshing change from the standard tomato based
sauces. Although the recipe says the caviar is
optional, please do not omit it. I usually use the
inexpensive lumpfish caviar available in any
supermarket, and for a few extra cents per plate I
feel like I'm indulging myself.
Fettuccine
with Lemon Sauce
4 Tbs butter
1 cup heavy cream
2 Tbs freshly squeezed lemon juice
1 tsp grated lemon zest (the colored part of the
skin, not the white part)
1 tsp grated lime zest
1 cup beef broth or bouillon
4 to 6 tsp caviar (optional)
Fettuccine, linguini, or angel hair pasta to serve 4
to 6
In a sauce pan or skillet large enough to hold the
pasta when it is done, combine the butter, cream,
and beef broth or bouillon and simmer over medium
heat until reduced by about half. Add the lemon
juice, lemon and lime zest and set aside. Cook the
pasta according to the package directions. When
cooked and still al dente (firm to the tooth) drain
it and add it to the pan containing the sauce. Toss
over medium heat for 20 to 30 seconds, until most of
the sauce is absorbed. I like to form "nests" of the
pasta using a kitchen serving spoon and fork,
twirling the noodles into a mound, and sliding them
off the spoon onto the plate. Place a teaspoon of
the optional caviar in the center. Serves 4 to 6.
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This is a recipe I developed
several years ago when I was an underpaid teacher
with two teenage boys to feed, and my sons naturally
wanted to know what I called it. Lacking
inspiration, I named it after the small town in
Georgia where I lived at the time. It's quick, easy,
inexpensive, and a crowd pleaser.
Fettuccine with Sauce Monticello
8 oz (250 g) sliced mushrooms
1 - 2 cans (15 oz, 425g each) chopped tomatoes with
liquid
1 cup (250 ml) heavy cream or half-and-half
1 Tbs (15 ml) anchovy paste
Tabasco sauce to taste (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or pasta of your choice,
cooked
according to package directions
Combine the mushrooms, tomatoes, cream, anchovy
paste, optional Tabasco sauce, salt, and pepper in a
saucepan and bring to a boil. Reduce the heat and
simmer uncovered until reduced by about a third, 10
to 15 minutes. Serve over cooked fettuccine. Serves
4 to 6.
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If you decide to add the salmon
roe to this recipe, be sure to buy a brand that
contains no food coloring or it will run and ruin
the appearance of this dish. It's more expensive,
but well worth the additional expense.
Fettuccine
with Smoked Salmon
4 Tbs (60 ml) butter
1/2 lb (225 g) thinly sliced smoked salmon, cut into
thin strips
2 Tbs (30 ml) brandy (optional)
Grated zest of 2 lemons (about 2 tsp, 10 ml)
1 1/2 cups (375 ml) heavy cream
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or other pasta shape, cooked
according to package directions and drained
About 4 Tbs (60 ml) salmon roe (optional)
Heat the butter in a skillet over moderate heat and
add the salmon, stirring to coat with the butter.
Add the optional brandy, half the lemon zest, and
cream and bring to a simmer. Season with salt and
pepper. Add the cooked pasta to the skillet along
with the remaining lemon zest and toss to coat the
pasta with the sauce. Garnish with salmon roe if
desired and serve immediately. Serves 4 to 6.
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Fried ravioli began appearing on the menus of trendy
restaurants several years ago, but you don't need to
own a bistro to make them. They are surprisingly
easy if you use any of the excellent fresh ravioli
that are available.
Fried
Ravioli with Walnut Pesto
12 oz (335 g) cheese-filled ravioli, cooked
according to package directions and thoroughly
drained
2 Tbs (30 ml) olive oil or butter
1 cup (250 ml) packed fresh basil leaves
1 cup (250 ml) packed flat-leaf parsley
3/4 cup (180 ml) extra-virgin olive oil
1/2 cup (125 ml) chopped walnuts
1/3 cup (80 ml) grated Parmesan cheese
1 - 3 cloves garlic, chopped
Salt and freshly ground pepper to taste
Fry the ravioli in the oil in a skillet over
moderate heat until they are light golden brown on
both sides. Drain on paper towels. Meanwhile,
combine the remaining ingredients in an electric
blender or food processor and process until
thoroughly blended. Spoon the sauce over the ravioli
or serve it on the side. Serves 6 to 8 as an
appetizer, 4 to 6 as a first course.
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My family first discovered gnocchi (pronounced NYO-key)
when we lived in South America, where our
housekeeper was also an expert cook. I remember the
excitement of learning to make these myself, never
imagining that I could equal Pocha's mastery of the
dish. Mine are really very good, and probably only
fail in my not being able to thank Pocha after the
meal.
Gnocchi di Patate
1 1/2 lbs (680 g) boiling potatoes (not Idaho or new
potatoes)
1 cup all-purpose flour
Boil the unpeeled potatoes in a generous amount of
water until they are tender. Do not test them too
often, as piercing them will allow them to absorb
more water. Drain and cool the potatoes until you
can handle them, and peel. Puree them through a food
mill or potato ricer. Add most of the flour to the
mashed potatoes and knead it until it is smooth.
Stop adding flour when the mixture is soft, smooth,
and still a little bit sticky. Roll out into
sausage-like rolls about the thickness of your
thumb, and cut these into 3/4 inch (2 cm) pieces.
This next part is more difficult to describe than to
do. Holding a fork in one hand, and using the thumb
of the other hand, roll the individual pieces of
dough over the tines of the fork and allow them to
fall onto the counter. The gnocchi should roughly
cylindrical in shape and have ridges formed by the
tines of the fork on about 2/3 of its circumference,
and there should be a dimple left by your thumb on
the remaining circumference. This takes a little
practice, so try a few, and then roll the failures
into balls and try again.
Drop the gnocchi a couple of dozen at a time into 5
quarts (5 L) or more of boiling water. When they
rise to the surface they are almost done, so allow
them to float for about 10 seconds and then scoop
them out using a slotted spoon. Place on a heated
platter and sauce with the sauce of your choice.
Serves 4 to 6.
When I first made this sauce I simply couldn't
believe how delicious it was. It has since become my
family's all-time favorite pasta sauce, and it is
especially good with gnocchi. You may use any good
quality blue cheese, but you really need Gorgonzola
to make it to perfection.
Gorgonzola Sauce
1 cup heavy cream or half-and-half
4 oz (100 g) Gorgonzola cheese, or other good
quality blue cheese
Salt to taste
2 Tbs (30 ml) freshly grated Parmesan cheese
Bring the cream to a low boil in a saucepan large
enough to hold the cooked pasta. Boil gently,
uncovered, for 10 to 15 minutes, until reduced in
volume by about half. Add the remaining ingredients
and stir until the sauce has thickened slightly. Add
the cooked pasta to the pot and stir to coat with
the sauce. Serve immediately. Serves 4 to 6.
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Your grandmother might have made a dish similar to
this hearty, old-fashioned casserole.
Ham and Noodle
Casserole
3 cups (750 ml) cooked noodles
1 cup (250 ml) diced cooked ham
1/2 cup (125 ml) shredded cheddar or Swiss cheese
1 green bell pepper (capsicum), cored, seeded, and
diced
1 1/2 cups (375 ml) milk
2 eggs
1/2 tsp (2 ml) paprika
1 cup (250 ml) bread crumbs
Place half the noodles in a greased baking dish and
sprinkle with half the ham, cheese, and bell
peppers. Repeat. Whisk together the milk, eggs, and
paprika and pour over the noodles. Top with bread
crumbs and bake uncovered in a preheated 350F (180C)
oven until golden brown on top, about 45 minutes.
Serves 4 to 6.
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This is a somewhat "internationalized" version of an
Indonesian classic, but it retains all the flavors
and aromas that every Indonesian knows.
Indonesian Fried Noodles (Mie Goreng)
1 lb (450 g) Chinese mein noodles, or vermicelli or
linguine
4 Tbs (60 ml) peanut oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 to 2 (to taste) fresh red chile peppers, seeded
and diced
2 pork chops, meat removed from bone, trimmed and
finely diced
1/2 lb (250 g) shrimp, shelled and deveined
3 stalks celery, finely sliced
1 cup (250 ml) finely sliced bok choy or green
cabbage
Salt and freshly ground black pepper to taste
3 Tbs soy sauce (or to taste)
For the garnish:
Fried onion flakes (recipe follows)
4 spring onions, both green and white parts, finely
sliced
1 cucumber, thinly sliced
Cook the noodles according to package directions
until 'al dente', or firm to the tooth. Drain and
immediately rinse under cold water to stop the
cooking. Set aside. Heat the peanut oil in a wok or
large skillet over high heat and fry the onion,
garlic, and chile pepper until the onion is soft and
golden. Add the pork and the shrimp and stir until
cooked through. Add the celery, bok choy, salt, and
pepper, and stir for a minute or two. You want the
vegetables to be hot but crisp. Add the cooked
noodles and continue stirring until the noodles are
heated through. Add the soy sauce and pile onto a
serving dish. Sprinkle with the fried onion flakes
and scallions, and decorate the edge of the plate
with the sliced cucumber. Serve immediately. Serves
6 to 8.
Fried Onion Flakes
In Indonesia these are made by deep frying very
thinly sliced shallots, but an almost identical
flavor can be achieved by the following method.
1/4 cup (60 ml) dried onion flakes
Saute the dried onion flakes in a dry saute pan over
moderate heat, stirring frequently, just until they
become aromatic and have turned a light golden
brown. These may be kept indefinitely in an airtight
container. Makes 1/4 cup (60 ml).
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My American readers are familiar with the Neapolitan
style of lasagna with its thick tomato sauce. This
is the classic lasagna of Bologna in northern Italy,
and the pairing of the Bolognese sauce and the
creamy bechamel make it one of the best lasagna
recipes ever.
Lasagna Bolognese
16 oz (450 g) lasagna noodles, cooked according to
package directions and drained
1 Béchamel sauce recipe (see below)
1 Bolognese sauce recipe (see below)
1 cup (250 ml) freshly grated Parmesan cheese
Spread some béchamel on the bottom of a large baking
pan. Top with a layer of pasta sheets. Spread a thin
layer of meat sauce on top of the pasta, top with a
layer of béchamel, evenly sprinkle on some grated
Parmesan cheese and top with another single layer of
pasta. Do this layering process until all of the
ingredients have been used and making sure that the
final and top layer is béchamel sauce with Parmesan
sprinkled on. Place in a preheated 375F (190C) oven
and bake for 45 minutes until the top has begun to
brown and the edges are crispy. Serves 8 to 10.
Béchamel Sauce
3 cups (750 ml) milk
6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
Salt and ground white pepper to taste
Gently heat the milk over a low flame but do not
boil. While the milk is heating put the butter into
a sauce pot and slowly melt over low heat. When the
butter is melted whisk in the flour gradually to
avoid lumps and gently cook this roux. Using a wire
whisk, very slowly begin to pour the hot milk into
the roux a little at a time. Avoid lumps by going
very slowly. When all the milk has been added, add
the seasoning, turn the heat very low and cook for
20 minutes. When finished allow to cool somewhat
before using in the lasagna recipe.
Bolognese Sauce
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) butter
1 small onion, chopped
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) finely chopped carrot
1 lb (450 g) ground beef
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine
2 cups (500 ml) canned plum tomatoes, seeds removed
and roughly chopped
1 cup (250 ml) water
Heat the oil and butter together over low heat in a
heavy bottomed pot. Add the onion, celery, and
carrot and cook until wilted. Add the meat, breaking
up the meat with a fork or spoon. Season the meat
with salt and pepper, add the wine and allow the
wine to cook completely down to almost dry before
adding the tomatoes and water. Adjust the heat to a
slow simmer and, being careful not to cook too
rapidly, cook the meat and tomato sauce for 3 to 4
hours. Stir frequently to avoid scorching the
bottom. When the sauce has cooked for several hours
and the excess water has cooked off, remove from the
heat and allow to cool before assembling the
lasagna.
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Here's another dish that skips the pre-cooking of
the pasta.
Lasagna Florentine
1 egg
2 cups (500 ml) ricotta cheese
1/2 cup (125 ml) freshly grated Parmesan cheese
1 10-oz (280 g) frozen chopped spinach, thawed and
squeezed dry
4 cups (1 L) bottled or homemade spaghetti sauce
9 uncooked lasagna noodles
3 cups (750 ml) shredded mozzarella cheese
Combine the egg, ricotta, and Parmesan in a mixing
bowl, stirring to combine. Stir in the spinach.
Spread one third of the spaghetti sauce over the
bottom of a 12x8 inch (30x20 cm) baking dish. Place
3 uncooked lasagna noodles on top, top with half the
ricotta mixture and one third of the mozzarella.
Spread half the remaining spaghetti sauce on top.
Add 3 more noodles, the remaining ricotta mixture,
and half the remaining mozzarella. Top with the
remaining noodles, spaghetti sauce, and mozzarella.
Cover tightly with aluminum foil and bake in a
preheated 375F (190C) oven until the noodles are
tender, 45 to 50 minutes. Let stand for 10 minutes
before serving. Serves 6 to 8.
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Three of my favorite things - pasta, bacon, and
scallops - in one dish? I'll have two servings,
please. I use olive oil instead of bacon fat to
decrease the amount of saturated fat and cholesterol
in this recipe, but feel free to use the bacon fat
produced when frying the bacon if your diet will
allow.
Linguine
with Bacon and Scallops
4 strips bacon
4 Tbs (60 ml) olive oil
1 onion, chopped
1-2 green bell peppers (capsicums), cored, seeded,
and chopped
2-4 cloves garlic, finely chopped
1/4 tsp (1 ml) red pepper flakes, or to taste
(optional)
12 oz (340 g) whole bay scallops, or quartered sea
scallops
1 lb (450 g) linguine or other noodle shape, cooked
according to the package directions and drained
Fry the bacon in a large heavy skillet until crisp.
Drain on paper towels and cut into 1-inch (2 cm)
pieces. Discard the bacon fat and heat the olive oil
in the same skillet over moderate heat. Saute the
onion until tender but not brown, about 5 minutes.
Add the bell pepper, garlic, and red pepper flakes
and cook, stirring frequently, for 3 minutes. Add
the scallops and bacon and cook over high heat until
heated through, 1 to 2 minutes - do not over cook
the scallops. Toss the cooked pasta with the scallop
mixture and serve immediately. Serves 4 to 6.
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Prepared basil pesto is widely available these days
from a number of manufacturers, but none of them can
hold a candle to the homemade version. Use the
store-bought kind if you're in a hurry, but I've
included the recipe below for those who want to go
the extra mile.
Linguine with Pesto and Tomatoes (Linguine al Pesto
e Pomodori)
1/2 cup (125 ml) pesto Genovese (recipe below)
2-3 tomatoes, seeded and finely chopped
1 lb (450 g) linguine or other pasta shape, cooked
according to the package directions and drained
Combine the pesto, tomatoes, and 2 to 3 tablespoons
(30-45 ml) of the boiling pasta water in a large
bowl. Add the cooked pasta and toss to combine.
Serves 4 to 6.
Pesto Genovese
2 cups (500 ml) fresh basil leaves
1/2 cup (125 ml) extra virgin olive oil
1/2 cup (125 ml) freshly grated Parmesan cheese
3 Tbs (45 ml) pine nuts (pignoli)
2 cloves garlic, peeled and crushed
1 tsp (5 ml) salt, or to taste
Combine all ingredients in and electric blender and
process until smooth, stopping the blender once or
twice to scrape down the sides of the jar. When
serving with pasta, "loosen" the sauce with a little
bit of the boiling water from the pasta pot. Makes
about 2 cups (500 ml).
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You can use canned salmon in this recipe, but I
prefer to use thinly sliced raw or cold-smoked
salmon instead.
Linguine with
Salmon Sauce
1 lb (450 g) linguine or pasta shape of your choice
2 Tbs (30 ml) olive oil
2-4 cloves garlic, thinly sliced
1/2 cup (125 ml) dry white wine or bottled clam
juice
1/2 cup (125 ml) water
8 oz (228 g) thinly sliced raw or cold-smoked
salmon, or flaked canned salmon
Salt and freshly ground pepper to taste
Juice of 1 lemon
Chopped parsley for garnish
Cook the linguine according to package directions
but drain it about 2 minutes before it is done. Heat
the oil in a large skillet big enough to hold the
cooked pasta and saute the garlic for about 30
seconds. Add the wine, water, salmon, salt, and
pepper and bring to a boil. Add the drained pasta
and cook, shaking the skillet frequently, until the
pasta is completely cooked and most of the liquid
has been absorbed. Add the lemon juice immediately
before serving and garnish with chopped parsley.
Serves 4 to 6.
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I have labeled this a side dish for this week's
menu, but it would also do service as a "primo"
(first course) in a traditional Italian meal, or as
a satisfying main course. You can also substitute
mussels for the clams, so use whatever is best in
your area.
Linguine with
Steamed Clams
1 cup (250 ml) dry white wine or chicken stock
1/2 cup (125 ml) finely chopped shallots
4-6 cloves garlic, finely chopped
1 bay (laurel) leaf
2 cups (500 ml) canned tomatoes, drained and crushed
1/4 cup (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
4 lbs (1.8 Kg) fresh littleneck or cherrystone
clams, scrubbed
1/2 cup (125 ml) chopped fresh parsley
1 lb (450 g) linguine, fettuccine, or other noodle,
cooked according to package directions.
Combine the wine, shallots, and cloves in a large
pot and bring to a simmer over moderate heat. Simmer
uncovered for 5 minutes. Add the tomatoes, olive
oil, salt, and pepper and simmer uncovered for 10
minutes, stirring occasionally. Add the clams and
simmer covered, stirring once or twice, until the
clams open, 4 to 8 minutes depending on the size of
the clams and the pot. Discard any unopened clams.
Add the parsley and pasta and toss gently to
combine. Serves 4 to 6.
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My parents, who are otherwise exceptionally
intelligent and rational people, aren't fond of
seafood and pasta combinations, yet they both like
that old condensed cream of mushroom glop tuna
casserole thing. Go figure. The next time you get a
craving for tuna casserole, please try this dish
instead.
Linguine
with Tuna and Arugula
1/4 cup (60 ml) extra-virgin olive oil
1/2 medium onion, chopped
1 green bell pepper, cored, seeded, and chopped
1-3 cloves garlic, finely chopped
1 can (6 oz, 170 g) tuna, preferably Italian tuna
packed in olive oil, drained
3 Tbs (45 ml) lemon juice
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
1 lb (450 g) linguine or other noodle, cooked
according to package directions and drained
1 bunch arugula (rocket), trimmed and coarsely
chopped
Heat the oil in a skillet over moderate heat and
saute the onion and bell pepper until tender but not
brown, about 5 minutes. Add the garlic and saute for
1 minute. Add the tuna, lemon juice, salt, pepper,
and optional pepper flakes, stirring to combine.
Toss with the cooked linguine and arugula and serve
immediately. Serves 4 to 6.
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Get rid of those cans of condensed soups because
here is a "tuna noodle casserole" like you've never
tasted before. Use the Italian tuna packed in olive
oil for an authentic flavor.
Linguine with Tuna, Capers, and Olives
1 7-oz (200 g) can tuna, drained and flaked
1/2 cup (125 ml) extra-virgin olive oil
1/4 lb (125 g) mixed black and green olives
3 Tbs (45 ml) freshly squeezed lemon juice
3 Tbs (45 ml) chopped fresh parsley
3 Tbs (45 ml) small capers, drained
1 - 3 cloves garlic, finely chopped
4 - 6 anchovy fillets, coarsely chopped (optional)
Hot red pepper flakes to taste (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) fresh linguini or fettuccine, or 1/2 lb
(225 g) dried
Combine all ingredients except the pasta in a large
serving bowl and stir to combine. Cook the fresh
pasta in boiling salted water until al dente, 1 to 2
minutes, or according to package directions if using
dried. Drain the pasta and toss with the sauce in
the bowl. Serves 4 to 6.
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When food gurus talk about genuine American foods,
they usually mention hamburgers, hot dogs, Boston
baked beans, and apple pie, to name just a few. A
truly American dish that is often overlooked when
compiling such a list is macaroni and cheese.
Granted it is a combination of influences from Italy
(macaroni) and England (Cheddar cheese), the dish
dates back to Thomas Jefferson in America. This
version from the Wisconsin Milk Marketing Board
contains broccoli for added nutrition.
Macaroni and Cheese
1/2 cup (125 ml) chopped yellow onion
3 Tbs (45 ml) butter
2 tsp (10 ml) mustard
1 lb (500 g) Cheddar cheese, shredded
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste
1/2 lb (250 g) elbow macaroni or other small pasta
shape, cooked according to the package directions
1 1/2 cups (375 ml) broccoli florets, boiled 3
minutes, drained, and coarsely chopped
1/3 cup (80 ml) bread crumbs or crushed saltine
crackers
Saute the onions in 2 tablespoons (30 ml) of the
butter in a large heavy saucepan over moderate heat
until soft but not brown. Add the mustard, cheese,
milk, salt, and pepper, and stir until the cheese is
melted and the sauce is smooth. Stir in the cooked
macaroni and pour half of the mixture into a
buttered 3 quart (3 L) baking dish. Arrange the
broccoli on top, and cover with the remaining
macaroni mixture. Melt the remaining butter in a
small saucepan and mix with the bread crumbs.
Sprinkle the bread crumbs on top of the macaroni and
cheese and bake in a preheated 375F (190C) oven for
25 to 30 minutes, until it is bubbling and brown.
Serves 4 to 6.
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No soul food menu would be complete without macaroni
salad. It is frequently served as a side dish with
barbecued chicken and ribs, and provides the primary
source of starch in many meals.
Macaroni Salad
1 cup (250 ml) mayonnaise
1/4 cup (60 ml) cider or other white vinegar
2 Tbs (30 ml) mustard, preferably Dijon-style
1 lb (450 g) macaroni, cooked according to package
directions and thoroughly drained
4 ribs celery, finely chopped
1 medium onion, finely chopped
1 red bell pepper (capsicum), seeded and finely
chopped
1 green bell pepper (capsicum), seeded and finely
chopped
1/4 cup (60 ml) finely chopped fresh parsley
1 tsp (5 ml) celery seed
Salt and freshly ground pepper to taste
Blend the mayonnaise, vinegar, and mustard together
until smooth. Combine with the remaining ingredients
and toss to thoroughly combine. Refrigerate for 24
hours and adjust seasoning before serving. Serves 6
to 8.
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Traditional Mexican cooking includes an entire
category of rice and pasta dishes known as sopas
secas or "dry soups." No one is sure how this
name came into being, but it might have been because
the Aztecs didn't understand the Spanish habit of
putting rice and noodle into soups ("wet soups") as
well as serving them as side dishes ("dry soups").
Traditionally the sopa seca was served as a
separate course following the (wet) soup at the main
meal, but nowadays they are also served as side
dishes and occasionally as the main course.
Mexican Noodle "Dry Soup" (Sopa Seca de Fideos)
2 Tbs (30 ml) vegetable oil
1/2 lb (225 g) thin spaghetti, fettuccine, or other
thin noodle broken into 2-inch (5 cm) pieces
1 onion, finely chopped
1-3 cloves garlic, finely chopped
3-4 medium tomatoes, peeled, seeded, and mashed
1 1/2 cups (375 ml) beef, chicken, or vegetable
stock
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
Hot sauce or cayenne pepper to taste (optional)
Freshly grated Parmesan cheese for garnish
Heat the oil in a large skillet over moderate heat
and saute the noodles, stirring frequently, until
golden brown. Transfer the noodles to a baking dish
and saute the onion and garlic in the remaining oil
until tender but not brown, about 5 minutes. Add the
remaining ingredients (except the Parmesan) and pour
the mixture over the noodles, stirring to combine.
Simmer uncovered over low heat or bake uncovered in
a preheated 350F (180C) oven until the noodles are
tender and the liquid has been absorbed, about 30
minutes. Serve with grated Parmesan cheese. Serves 4
to 6.
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Let's not forget that Italy isn't the only place
where people enjoy pasta. Here is a Chinese-style
dish similar to those enjoyed all over Asia.
Noodle Pancake with Shrimp and Vegetables
For the marinade:
1 Tbs (15 ml) peanut oil
1 Tbs (15 ml) rice wine or dry sherry
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) cornstarch (cornflour)
1 tsp (5 ml) finely chopped or grated ginger
1-3 cloves garlic, finely chopped
For the pancake and sauce:
1 lb (450 g) shrimp, peeled and deveined
1/2 lb (225 g) Chinese noodles or thin spaghetti
1 tsp (5 ml) sesame oil
4 Tbs (60 ml) peanut oil
1 tsp (5 ml) finely chopped or grated ginger
1-3 cloves garlic, finely chopped
2-3 scallions (spring onions), green and white
parts, sliced diagonally
4 oz (110 g) snow peas (mange touts), trimmed
1 cup (250 ml) sliced mushrooms
1-2 red bell peppers (capsicums), cored, seeded,
and cut into 1-inch (2 cm) squares
Hot chile oil, red pepper flakes, or cayenne to
taste (optional)
Whisk together the ingredients for the marinade in a
bowl. Add the shrimp, toss to coat with the
marinade, and set aside. Cook the noodles in boiling
salted water until tender but firm ("al dente").
Drain, toss with sesame oil, and set aside. Heat
half the peanut oil in a large skillet, preferably
non-stick, over medium high heat. Add the cooked
noodle, spreading them out in a uniform layer. Cover
and cook, shaking the skillet frequently to prevent
sticking, until the bottom is crisp and golden
brown, about 5 minutes. Carefully invert the skillet
over a platter or flat lid and slide the pancake,
brown side up, back into the skillet. Continue to
cook covered until the other side is crisp and
brown, 3 to 4 minutes.
Heat the remaining peanut oil in a separate large
skillet over high heat and saute the ginger, garlic,
and scallions, stirring frequently, for 1 minutes.
Add the shrimp, snow peas, mushrooms, and bell
peppers and cook, stirring frequently, until the
shrimp are firm and opaque and the vegetables are
crisp-tender, 3 to 4 minutes. Slide the noodle
pancake onto a serving platter and spoon the shrimp
mixture over the top. Serve immediately. Serves 4 to
6.
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This dish takes me back to Southeast Asia where
people are sensible enough to put spicy peanut sauce
on just about everything. This version is a pretty
good approximation of the sauce that every
street-stall vendor dishes out, considering I have
tried to eliminate some of the fat. You can reduce
the fat even further if you wish by using
reduced-fat peanut butter. This is also a great way
to empty the refrigerator of left-over chicken and
pork.
Noodles with
Peanut Sauce
For the sauce:
1/2 cup chunky peanut butter
1 cup low-fat chicken stock
Juice of 1 large lemon
1/4 cup soy sauce
1 Tbs Worcestershire sauce
1 dash Tabasco (or your favorite hot sauce, to
taste)
1/8 tsp sesame oil
Combine all ingredients in a saucepan over low heat,
stirring until thoroughly mixed.
For the noodles:
1 lb (450 g) Chinese noodles, or Angel hair pasta,
or egg noodles (just about any noodle or pasta will
do)
1/4 cup green onions (scallions) green and white
parts, finely sliced
Optional ingredients (use any, all, or none of the
following):
12 medium sized shrimp, cooked and cut in small
pieces
1 to 2 chicken breast halves, cooked and sliced
6 chicken livers, cooked and roughly chopped
1 cup cooked pork, thinly sliced
2 cups bean sprouts
1/4 cup celery, finely sliced
1/2 can sliced water chestnuts, drained
1/2 cup sliced snow peas
Cook the noodles according to package directions.
Drain, combine with sauce and any optional
ingredients, and toss in a large saute pan over
medium heat until well mixed and heated through.
Sprinkle sliced green onions over all just prior to
or after serving. Serves 4 to 8,depending on the
number of optional ingredients used.
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Dishes very similar to this are commonly made with
sour cream, and this is just one example of how
yogurt can be substituted for sour cream in just
about everything.
Noodles
with Yogurt and Chives
1 cup (250 ml) plain yogurt
4 Tbs (60 ml) butter
1/4 cup (60 ml) finely chopped chives
2 Tbs (30 ml) finely chopped fresh parsley
Salt and freshly ground pepper to taste
1 lb (450 g) egg noodles, cooked according to
package directions and drained
Combine the yogurt, butter, chives, parsley, salt,
and pepper in a small saucepan and cook over
moderate heat, stirring frequently, just until the
ingredients are thoroughly combined - do not boil.
Toss the sauce with the hot noodles and serve
immediately. Serves 6 to 8.
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Myth has it that Venetian explorer Marco Polo
brought noodles back from the Orient with him, but
recent studies suggest that some form of pasta was
actually eaten by the ancient Romans, and Marco Polo
himself described "noodles similar to our
vermicelli." Mr. Polo can't be credited with
introducing rice to Europe either, but it was
nonetheless the inspiration for the pasta shape
called orzo or riso.
Orzo
Salad
2 cups (500 ml) dried orzo or other small pasta such
as acini di pepe, stellini, or ditalini
1/2 cup (60 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
The grated zest of 1 lemon
2 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano, crushed
Salt and freshly ground pepper to taste
1 carrot, finely diced
1 bell pepper, seeded and finely diced
1 small cucumber, peeled, seeded, and finely diced
2 scallions (spring onions), white and green parts,
finely chopped
1/4 cup (60 ml) finely chopped flat-leaf parsley
Cook the pasta in boiling salted water according to
the package directions. Drain, rinse with cool
water, and set aside. Combine the olive oil, lemon
juice, lemon zest, garlic, oregano, salt, and pepper
in a small bowl and whisk to combine thoroughly.
Combine the cooked pasta, dressing, and remaining
ingredients in a large bowl and toss to combine.
Serve warm or at room temperature. Serves 4 to 6.
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It's hard to imagine improving on the classic
macaroni and cheese, but once you try this recipe
you'll agree that the added time required to make
this version is well worth the wait.
Overnight
Macaroni and Cheese
8 oz (225 g) elbow macaroni
1 1/4 cups (310 ml) milk
2 cups (500 ml) heavy cream
1 cup (250 ml) grated Gruyere cheese
Salt and freshly ground pepper to taste
Cook the macaroni in boiling salted water until it
is only about half-cooked, about 4 minutes. Drain
and cool under running water. Combine the macaroni
with the milk, cream, half the cheese, salt, and
pepper in a bowl, tossing to combine. Refrigerate
covered for 24 hours - the pasta will absorb the
liquid and expand. Place the pasta mixture in a
greased 2-quart (2 L) baking dish, top with the
remaining cheese, and cook in a preheated 400F
(200C) oven until golden brown on top, 15 to 20
minutes. Serves 4 to 6 as a side dish, 2 to 3 as a
main dish.
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This is probably the most popular dish in Thai
restaurants around the world. Some versions call for
some rather exotic ingredients, but here I present
an "Americanized" version with ingredients that
should be available almost everywhere.
Pad Thai
12 oz (325 g) thin rice noodles
3 Tbs (45 ml) peanut or vegetable oil
3 - 4 cloves garlic, finely chopped
1 cup (250 ml) peeled shrimp, roughly chopped
2 eggs, lightly beaten
3 Tbs (45 ml) fish sauce*
1 Tbs (15 ml) sugar
1 - 2 cups (250 - 500 ml) mung bean sprouts
2 scallions (spring onions, green and white parts,
cut into
1-inch (2 cm) pieces
1/4 - 1/2 cup (60 - 125 ml) roasted salted peanuts,
finely chopped
Crushed red pepper flakes, to taste
Chopped fresh cilantro (coriander)
2 - 3 limes, cut into wedges
*Available in finer supermarkets and Asian specialty
shops.
Soak the noodles in enough water to cover generously
for 1 hour. Drain thoroughly and toss with half the
oil. Heat the remaining oil in a wok or large,
non-stick skillet over high heat until the oil is
almost smoking. Add the garlic and cook for 30
seconds. Add the shrimp and cook 30 seconds. Add the
eggs and let sit for 10 to 15 seconds, until they
begin to set. Stir to break up any large lumps. Add
the fish sauce, sugar, and the drained noodles and
stir to combine. Add the bean sprouts and green
onion, reserving some of each for garnish, and stir
to combine. Transfer to a serving platter. Garnish
with the reserved bean sprouts and green onion,
chopped peanuts, red pepper flakes, cilantro, and
lime wedges. Serves 4 to 6.
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For the best presentation of this healthy and
festive dish, chop the vegetables into pieces the
same size as the cooked pasta.
Pasta Confetti
1 1/2 - 2 cups (375 - 500 ml) small pasta shape such
as orzo, acini di pepe, or ditalini, cooked
according to package directions and drained
2 - 3 red, green, or yellow bell peppers (capsicum),
seeded and finely diced
1 medium cucumber, seeded and finely diced
1 medium carrot, finely diced
2 - 3 scallions (spring onions), green and white
parts, finely diced
1/4 cup (60 ml) finely chopped parsley
For the dressing:
1/2 cup (125 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1/2 tsp (2 ml) grated lemon zest
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Combine the cooked pasta with the vegetables in a
large bowl. Whisk together the dressing ingredients
and pour over the pasta mixture. Toss to combine
well. Serve warm, chilled, or at room temperature.
Serves 4 to 6.
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Pasta e fagioli, which means "pasta and
beans," is a classic Italian dish, with regional
variations everywhere you look throughout Italy. In
the U.S. it is frequently called "pasta fazool,"
which I believe to be an approximation of the name
of the dish in the Sicilian dialect. Regardless of
what you call it, it's a hearty, filling, stew-like
soup that no self-respecting pasta lover could
refuse.
Pasta e Fagioli
2 cups (500 ml) elbow macaroni, small shells, or
other small pasta shape of your choice
1/4 cup (60 ml) olive oil
1 medium onion, chopped
2 large carrots, sliced into 1/4 inch (5 mm) rounds
2 ribs celery, thinly sliced
3 cloves garlic, finely chopped
8 oz (200 g) fresh green beans (haricots), trimmed
and cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) frozen lima beans
1 - 19 oz (538 g) can white kidney, cannellini, or
bean of your choice, rinsed and drained
4 Tbs (60 ml) chopped parsley
Salt and freshly ground pepper to taste
Freshly grated parmesan cheese
Cook the pasta in boiling water for 5 minutes
(underdone) and drain in a colander set over a large
bowl. Reserve 3 cups (750 ml) of the cooking liquid.
Heat the oil in a large pot over moderate heat and
saute the onion, carrot, and celery for 5 minutes,
until tender but not brown. Add the garlic and saute
an additional 2 minutes. Add the reserved pasta
cooking water, green beans, and lima beans. Simmer
covered over low heat for 15 minutes. Add the
reserved pasta, kidney beans, parsley, salt, and
pepper. Cover and cook an additional 5 to 10
minutes, until the pasta is al dente and has
absorbed enough liquid to make the soup very thick.
Garnish with a generous amount of Parmesan cheese.
Serves 6 to 8.
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I have to confess that I am a confirmed carnivore
and usually feel cheated after a meatless meal. Not
so with pasta. In fact, in restaurants I have been
know to choose meatless pasta dishes over meat
dishes many times. Here's a dish to try on the "meat
and potatoes" person in your life.
Pasta Peperonata
4 Tbs (60 ml) extra virgin olive oil
2 red bell peppers, seeded and sliced
2 green bell peppers, seeded and sliced
2 yellow bell peppers, seeded and sliced
3 medium onions, sliced
1 large red onion, sliced
8 - 10 cloves garlic, finely chopped
1/4 cup (60 ml) white wine or water
1 tsp (5 ml) sugar
15 - 20 oil-cured black olives, pitted and coarsely
chopped (optional)
4 Tbs (60 ml) capers (optional)
Salt and freshly ground pepper to taste
12 - 16 oz (350 - 450 g) pasta of your choice,
cooked according to package directions
Parmesan cheese
Heat the oil in a large skillet over moderate heat.
Saute the peppers, onions, and garlic, stirring
frequently, for 5 minutes. Add the wine or water and
simmer covered for 5 minutes. Stir in the sugar and
cook uncovered for 20 minutes, until the mixture is
very soft and lightly browned. Add the optional
olives and capers and season with salt and pepper.
Toss with the cooked pasta and serve immediately
with Parmesan cheese. Serves 4 to 6.
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The ingredients for this dish are probably already
in your pantry, and no one will know that you threw
this sauce together because you didn't start cooking
until twenty minutes before your favorite television
program begins.
Pasta with
Amatrice Sauce
2 Tbs (30 ml) olive oil
3 cloves garlic, finely chopped
1 small onion, chopped
1/4 cup (60 ml) dry white wine (optional)
1 28-oz (794 g) can tomatoes (preferably Italian
plum tomatoes), drained and chopped
1 tsp (5 ml) sugar
1 tsp (5 ml) chili powder
1 tsp (5 ml) paprika
1 tsp (5 ml) dried basil
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) cinnamon
Salt and freshly ground black pepper to taste
1 lb (450 g) dried pasta, such as penne or
mostacciole, cooked according to package directions
Parmesan cheese, grated
Heat the oil in a large sauce pan over medium heat,
and saute the garlic and onion for about 5 minutes,
stirring frequently, until the onion is softened.
Add the optional wine, tomatoes, and spices, and
bring to a boil. Reduce the heat and simmer
uncovered for 15 minutes. Ladle the sauce over the
cooked pasta and serve with grated Parmesan cheese.
Serves 4 to 6.
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You might also consider this light pesto-type sauce
for brushing on chicken during the last few minutes
of cooking, as a salad dressing, or added to your
favorite tomato soup.
Pasta with Basil
Salsa
1 cup (250 ml) fresh parsley, coarsely chopped and
loosely packed
1 cup (250 ml) fresh basil, coarsely chopped and
loosely packed
2 Tbs (30 ml) balsamic or red wine vinegar
1/4 cup (60 ml) grated Parmesan cheese
2 cloves garlic, chopped
2 Tbs finely chopped walnuts, pecans, or pine nuts
(pignoli)
1/4 cup chicken broth (more if a thinner sauce is
desired)
Salt and freshly ground black pepper to taste
1 lb (450 g) dried pasta of your choice, cooked
according to package directions
Combine all ingredients except cooked pasta in an
electric blender or food processor and blend until
all ingredients are finely chopped and thoroughly
combined. Toss with cooked pasta. Serves 4 to 6.
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This recipe is the essence of simplicity, which is
one of the reasons it is perhaps my favorite pasta
dish.
Pasta with Bleu
Cheese
12 - 16 oz (350 - 450 g) dried rigatoni, penne,
rotelle, or pasta of choice
1/2 cup (125 ml) crumbled bleu cheese
2 Tbs (30 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter (optional)
Freshly ground black pepper
Cook the pasta according to the package directions.
Drain and return to the cooking pot. Add the
remaining ingredients, adding the optional butter if
a smoother sauce is desired. Gently stir to combine
the ingredients and melt the cheeses. Serve
immediately. Serves 4 to 6.
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Broccoli raab (also known as rapini and rape, the
source of Canola oil) is one of those vegetables
that people either love or hate. If its bitterness
isn't to your liking you can substitute regular
broccoli or even asparagus in this recipe.
Pasta
with Broccoli Raab and Olives
1 lb (450 g) broccoli raab, cut into 2-inch (5 cm)
pieces
1 lb (450 g) spaghetti, fettuccine, or pasta shape
of your choice
2 Tbs (30 ml) olive oil
12-18 Kalamata or oil-cured black olives, pitted and
chopped
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) hot chile flakes
Salt and freshly ground pepper to taste
Toasted pine nuts (pignoli) for garnish (optional)
Cook the broccoli raab in a large pot of boiling
salted water until slightly tender but still firm,
about 3 minutes. Remove the broccoli raab with a
slotted spoon and set aside. Add the pasta to the
same water and boil until almost cooked - it should
still be quite firm. Drain the pasta, reserving
about 1 cup (250 ml) of the cooking liquid.
Meanwhile, heat the oil in a large skillet over
moderate heat and saute the olives, garlic, and
chile flakes for about 2 minutes. Add the broccoli
and cook an additional 2 minutes, stirring
frequently. Add the drained pasta and the reserved
cooking liquid and cook, stirring frequently, until
the pasta is al dente and most of the liquid is
absorbed, 3 to 5 minutes. Adjust the seasoning with
salt and pepper and garnish with pine nuts if
desired. Serves 4 to 6.
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This dish is very similar to the original fettuccine
Alfredo, except that Alfredo didn't use cream in his
dish. Think of it as the Italian version of macaroni
and cheese - it's about the easiest and possibly the
best way there is to dress pasta.
Pasta with Butter and Cheese (Pasta al Burro e
Formaggio)
4 Tbs (60 ml) butter cut into small pieces
1 lb (450 g) dried pasta such as spaghetti,
rigatoni, or conchiglie, cooked according to package
directions and drained
1 cup (250 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) heavy cream
Place the butter in a large bowl. Add the pasta and
half the cheese, tossing to combine. Add the
remaining cheese and cream and toss again. Serves 4
to 6.
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Here's a quick and easy sauce that requires no
cooking.
Pasta
with Celery and Green Olives
1 lb (450 g) pasta of your choice, cooked according
to package directions and drained
1/2 cup (125 ml) extra-virgin olive oil
1/2 cup (125 ml) chopped pimiento-stuffed green
olives
1/2 cup (125 ml) chopped celery
1/4 cup (60 ml) chopped celery leaves
1/4 cup (60 ml) chopped red onion
1/4 cup (60 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
Combine all the ingredients in a bowl and toss to
combine. Serves 4 to 6.
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Pine nuts have been reputed to have aphrodisiac
properties since the time of the ancient Greeks, and
to this date no one has been able to prove
otherwise.
Pasta with Fennel
Pesto
For the pesto:
1 cup (250 ml) sun-dried tomatoes
1 cup (250 ml) boiling water
1/2 small bulb fennel (anise), thinly sliced
1 clove garlic
1/4 cup (60 ml) pine nuts (pignoli), lightly toasted
1/4 cup (60 ml) fresh basil leaves
2 Tbs (30 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) extra-virgin olive oil
2 tsp (10 ml) lemon juice
Salt and freshly ground pepper to taste
6 oz (170 g) angel hair or pasta of your choice,
cooked according to package directions
Additional lightly toasted pine nuts for garnish
Chopped fresh basil for garnish
Combine the tomatoes and boiling water in a small
bowl and allow to steep for 10 minutes. Drain the
tomatoes, reserving the liquid. Combine the tomatoes
and the remaining pesto ingredients in an electric
blender or food processor. Process until a smooth
paste is formed, adding as much of the reserved
water as necessary. Toss with the hot pasta and
serve garnished with pine nuts and basil. Serves 2.
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The great thing about pasta is that it goes well
with just about everything. And since the same can
be said for garlic, the combination is a natural.
Pasta with
Garlic and Basil
1/4 cup (60 ml) extra-virgin olive oil
10 - 15 cloves garlic, peeled and lightly crushed
1/2 cup (125 ml) chopped prosciutto or other
salt-cured ham
6 - 8 plum tomatoes, cored and chopped
Salt and freshly ground pepper to taste
1 - 1 1/2 lbs (450 - 675 g) cut pasta such as penne,
ziti, or rigatoni, cooked according to the package
directions
1 cup (250 ml) coarsely chopped fresh basil leaves
Freshly grated Parmesan cheese for garnish
Heat the oil in a pot large enough to hold the
cooked pasta over moderate heat. Saute the garlic
and ham until the garlic is a deep golden brown. Add
the tomatoes, salt, and pepper and simmer covered
for 15 minutes. Drain the pasta when it is tender
but firm (al dente) and add to the sauce. Add the
basil and toss the pasta in the sauce, adding a
little of the pasta water if the sauce is too dry.
Serve sprinkled with Parmesan cheese. Serves 4 to 6.
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If you like pasta (and who doesn't?) and nuts, then
I guarantee this quick and easy recipe will become a
favorite.
Pasta with Walnut
Sauce
1 cup (250 ml) ricotta cheese
1 cup (250 ml) chopped walnuts
1/2 cup (125 ml) shredded Parmesan cheese
1/2 cup (125 ml) chopped parsley
2-4 cloves garlic, chopped
Salt and freshly ground pepper to taste
1 lb (450 g) pasta of your choice, cooked according
to package directions
Combine all the ingredients except the cooked pasta
in an electric blender or food processor and process
until fairly smooth - small pieces of nuts are
desirable. Toss with the cooked pasta, adding a
little bit of the pasta cooking water to thin the
sauce if necessary, and serve immediately. Serves 4
to 6.
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Here is a Greek variation on the classic macaroni
and cheese. This is good as the centerpiece of the
brunch buffet, or as the entree for a family dinner.
Pastitsio with
Feta Cheese
1 1/2 lbs (700 g) macaroni
1 cup melted butter
5 eggs
1/2 cup evaporated milk
1 lb (450 g) feta cheese, cut into small pieces
Boil the macaroni according to the package
instructions. Drain and put in a large bowl. Mix
with the melted butter. Beat the eggs in a separate
bowl, add the milk and cheese. Pour over the
macaroni and mix well. Butter a large ovenproof pan
and pour in the macaroni mixture. Cook in a 350F
(180C) oven for 30 minutes. Serves 6 to 8.
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As an omnivore who really loves his meat, I never
seem to notice its absence when a pasta dish is
served instead. The arrabbiata in the name of
this classic Italian dish means "enraged," an
allusion to the hot chile in the sauce.
Penne all'Arrabbiata
1/4 cup (60 ml) extra-virgin olive oil
2-4 cloves garlic, finely chopped or thinly sliced
Hot red pepper flakes to taste
2 15-oz (425 g) cans plum tomatoes, drained and
chopped
Salt and freshly ground pepper to taste
1 lb (450 g) penne or other pasta shape, cooked
according to package directions
Freshly grated Parmesan cheese for garnish
Heat the oil in a skillet large enough to hold the
cooked pasta and saute the garlic and red pepper
flakes until the garlic is golden brown, about 5
minutes. Add the tomatoes, salt, and pepper and cook
uncovered, stirring occasionally, for 15 minutes.
Add the cooked pasta and toss to coat with the
sauce. Sprinkle with Parmesan and serve immediately.
Serves 4 to 6.
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I usually avoid tuna noodle casseroles when I can
(maybe it's the canned condensed you-know-what
that's in most of them), but I love the combination
of pasta and seafood. Salmon aren't native to Italy,
so imported salmon makes this dish a small
extravagance on an Italian table.
Penne with Asparagus and Salmon (Penne agli Asparagi
e Salmone)
1/2 lb (225 g) asparagus, trimmed and cut into
1-inch (2 cm) pieces
2 Tbs (30 ml) olive oil
1 onion, finely chopped
1 15-oz (425 g) can tomatoes, drained and chopped
Salt and freshly ground pepper to taste
1/2 cup (125 ml) heavy cream
1/2 lb (225 g) skinless fillet of salmon cut into
strips about 1/4 inch (5 mm) thick
1 lb (450 g) penne or other pasta, cooked according
to package directions and drained
Boil or steam the asparagus until tender but still
firm, about 5 minutes. Drain and set aside. Heat the
oil in a skillet large enough to hold the cooked
pasta over moderate heat and saute the onion until
tender but not brown, about 5 minutes. Add the
tomatoes, salt, and pepper and the reserved
asparagus and cook for 10 minutes. Add the cream and
cook until slightly thickened, about 5 minutes. Add
the cooked pasta and toss to combine. Serves 4 to 6.
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This dish, an Italian classic, will likely become a
favorite if you like fresh, ripe tomatoes and
simple, uncomplicated food. Be sure to use only the
best ripe tomatoes available for this dish.
Penne Caprese
2 cups (500 ml) chopped ripe tomatoes
1/4 cup (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/2 lb (225 g) penne or other pasta shape, cooked
according to package directions and drained
6 oz (170 g) fresh mozzarella cut into 1/2-inch (1
cm) cubes
Chopped fresh basil for garnish
Combine the tomatoes, oil, salt, and pepper in a
bowl and toss to combine. Add the remaining
ingredients and toss to combine. Serves 4 to 6.
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Here's a pasta salad with all the flavors of the
classic French salade niçoise.
Penne Niçoise
1 lb (450 g) penne or other tubular pasta
8 oz (225 g) green beans (haricots verts), trimmed
and cut into 2-inch (5 cm) pieces
1 cups (250 ml) halved cherry tomatoes
1 small red onion, thinly sliced
1 small cucumber, peeled if desired, thinly sliced
1/4 cup (60 ml) brine-cured olives, preferably
pitted
1/4 cup (60 ml) chopped flat-leaf parsley
6 Tbs (90 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 6 1/2-oz (185 g) can tuna, drained
2 hard-cooked eggs, quartered
Cook the pasta in boiling salted water for 8
minutes. Add the green beans and continue cooking
until the pasta is tender but still firm ("al
dente") and the green beans are crisp-tender, about
3 minutes. Drain and rinse with cold running water.
Combine the pasta and green beans in a large bowl
along with the tomatoes, onion, cucumber, olives,
and parsley, tossing to combine. Whisk together the
olive oil, lemon juice, garlic, salt and pepper and
pour over the pasta mixture, tossing to combine.
Garnish the top of the salad with the tuna and eggs
and serve at room temperature. Serves 4 to 6.
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You can dress this soup up with some sliced cooked
chicken or cooked shrimp, but I think it's great
plain, and it beats the socks off that stuff that
comes in the little foil packets.
Quick Asian Noodle
Soup
8 cups (2 L) beef, chicken, or vegetable stock
1 onion, quartered
4 star anise*
1 stick cinnamon
1-inch (5 cm) whole piece of fresh ginger, peeled
Salt and freshly ground pepper to taste
1 lb (450 g) thin rice noodles soaked in warm water
for 20 minutes and drained
Optional garnishes:
Lime wedges
Fish sauce* (nam pla or nuoc mam)
Fresh cilantro (coriander leaves)
Fresh basil leaves
Fresh mint leaves
Fresh bean sprouts, trimmed
Hot sauce
* Available in finer supermarkets and Asian
specialty shops
Combine the stock, onion, star anise, cinnamon
stick, ginger, salt and pepper in a pot and bring to
a boil over high heat. Reduce the heat and simmer
covered for 20 minutes to 1 hour. Add the noodles
and serve with desired garnishes. Serves 4 to 6.
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You can use your own homemade sauce for this quick
and easy casserole, but then it wouldn't be so quick
and easy, would it?
Ravioli and
Broccoli Casserole
1 27 oz can (760 g) spaghetti sauce with mushrooms
1 lb (450 g) frozen cheese ravioli, thawed
1 lb (450 g) frozen broccoli, thawed
1/2 cup (125 ml) freshly grated Parmesan cheese
Spoon a little of the spaghetti sauce over the
bottom of an 12x8 inch (30x20 cm) baking dish. Place
half the ravioli on top of the sauce, top with half
the remaining sauce and all of the broccoli. Add
another layer of ravioli and the remaining sauce.
Sprinkle with the Parmesan and cover tightly with
aluminum foil. Bake in a preheated 400F (200C) oven
until the ravioli are tender and the dish is very
hot in the center, about 40 minutes. Serves 4 to 6.
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Unlike many Chinese dishes, this Szechwan classic
can be made ahead of time and kept warm, or even
frozen and reheated just prior to serving. You can
dilute the sauce and serve this as a soup without
the noodles, but then you would waste a perfectly
good excuse to eat noodles. I would never do that.
Red Cooked
Beef with Noodles
1 1/2 lbs (700 g) stew beef, cut into 1 inch (3 cm)
cubes
3 inch (8 cm) piece fresh ginger root, peeled and
finely chopped
8 cloves garlic, peeled and flattened with the side
of a cleaver or knife, but NOT chopped
3 scallions (spring onions) white and green parts,
cut into 2 inch (5 cm) lengths
1/2 cup (125 ml) peanut oil
1 tsp (5 ml) hot red pepper flakes, or to taste
1 tsp (5 ml) Szechwan peppercorns*
1 tsp (5 ml) sugar
3 Tbs (45 ml) soy sauce
1/2 lb (250 g) Chinese noodles or fettuccine, cooked
according to package directions
2 scallions (spring onions) white and green parts,
cut into very thin slices
* Available in finer supermarkets and Asian
specialty shops
In a mixing bowl combine the beef, ginger, garlic,
the 3 scallions, hot pepper flakes, and Szechwan
peppercorns. Heat the oil in a wok or large, heavy
skillet until the surface of the oil shimmers and a
few small wisps of smoke appear. Add the meat and
seasonings and stir fry over maximum heat for 1 to 2
minutes. Add the sugar and soy sauce and continue
stir frying for 2 more minutes. Pour in enough water
to cover the meat and reduce the heat to low. Cook
covered for 1 1/2 to 2 hours, until the meat is very
tender. To serve, place a portion of noodles in the
bottom of a soup bowl and ladle the beef on top of
the noodles, making sure everyone gets a generous
helping of the sauce, and sprinkle with the sliced
scallions. Serves 4 to 6.
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I have received numerous requests for the following
recipe. Although the vodka may be omitted, it lends
a unique and hard to identify nuance to the sauce,
and will have your guests wondering what the
"secret" ingredient is.
Rigatoni in Vodka Cream Sauce (Rigatoni alla Bettola)
1/4 cup (60 ml) extra-virgin olive oil
4 - 6 cloves garlic, finely chopped
Hot red pepper flakes, to taste (optional)
1 28-ounce (765 g) can Italian plum tomatoes with
liquid, finely chopped
3 Tbs (45 ml) vodka
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
1 lb (450 g) dried rigatoni or pasta of choice,
cooked according to package directions
Heat the oil in a skillet large enough to hold the
cooked pasta. Saute the garlic and optional hot
pepper flakes until the garlic is golden but not
brown. Add the chopped tomatoes and simmer uncovered
for 15 minutes. Add the vodka and cream and stir.
Remove from the heat and add the parsley and the
cooked pasta. Season with salt and pepper. Stir and
allow to rest for 2 minutes. Serve immediately.
Serves 4 to 6.
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If you like the famous Italian-American sausage and
pepper hero sandwich, you'll love this dish.
Rigatoni
with Sausage and Peppers
4 Tbs (40 ml) olive oil
1 onion, chopped
2-4 cloves garlic, finely chopped
1-1 1/2 lbs (450-675 g) Italian sausage, casing
removed, crumbled
1/4 cup (60 ml) dry white wine
1/2 cup (125 ml) water
1/2 tsp (2 ml) crushed fennel seeds
1/2 tsp (2 ml) crushed red pepper flakes, or to
taste
Salt and freshly ground pepper to taste
1-2 red bell peppers (capsicums), cored, seeded, and
cut into thin strips
1-2 yellow bell peppers (capsicums), cored, seeded,
and cut into thin strips
1 lb (450 g) rigatoni, ziti, penne, or pasta shape
of your choice, cooked according to package
directions and drained
Freshly grated Parmesan cheese for garnish
(optional)
Heat half the oil in a skillet over moderate heat
and saute the onion and garlic until tender but not
browned, about 5 minutes. Add the sausage meat and
cook, stirring occasionally, until lightly browned,
about 5 minutes. Add the wine and cook 1 minute
before adding the water, fennel seeds, red pepper
flakes, salt, and pepper. Cover and simmer for 10
minutes. Meanwhile, heat the remaining oil in a
separate skillet and saute the bell peppers until
tender and lightly browned, about 15 minutes. Add to
the sausage mixture along with the cooked pasta and
toss to combine. Garnish with Parmesan cheese if
desired. Serves 4 to 6.
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If this dish reminds you of old-fashioned home-style
cooking, that's because this is an old-fashioned
home-style dish from Romania. Feel free to
substitute ground turkey for a dish lower in
saturated fat.
Rumanian Pork and Noodle Casserole
1 lb (450 ml) ground pork
1 tsp (5 ml) fennel seeds
Salt and freshly ground pepper to taste
1 slice bread, soaked in milk and wrung out
1 medium onion, finely chopped
1/4 cup (60 ml) chopped fresh parsley
1 lb (450 g) egg noodles cooked according to package
directions and drained
4 eggs
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter cut into small pieces
Brown the pork in a skillet over moderate heat,
adding the fennel seeds, salt, and pepper while it
cooks. Stir in the bread, onion, and parsley and
transfer to a large, shallow baking dish. Layer the
cooked noodles and pork mixture, ending with a layer
of noodles. Whisk together the eggs, cream, and
Parmesan and pour over the noodles. Dot with butter
and bake uncovered in a preheated 350F (180C) oven
for 30 minutes. Serves 6 to 8.
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Quadrucci means "little squares" in Italian,
and that's exactly what you get when you slice fresh
tagliatelle or fettuccine crosswise into little
squares. You may substitute dried quadrucci or any
other small pasta shape.
Saffron Broth
with Quadrucci
6 cups (1.5 L) chicken, beef, or vegetable stock
6 oz (170 g) fresh quadrucci, or 3/4 cup (180 ml)
dried
A pinch of saffron threads or powdered saffron
Salt and freshly ground pepper to taste
Chopped fresh parsley
Freshly grated Parmesan cheese
Bring the stock to a boil over moderate heat and add
the quadrucci and saffron. Simmer for 1 minute for
fresh quadrucci, or according to the package
directions for dried. Adjust the seasoning with salt
and pepper and serve garnished with chopped parsley
and Parmesan cheese. Serves 4 to 6.
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This hearty dish will especially please the men and
other children in your house.
Sausage and
Rigatoni Casserole
2 Tbs (30 ml) olive oil
1 lb (450 ml) beef stew meat, cubed
1 lb (450 g) Italian sausage, cut into 1-inch (3 cm)
pieces
2 onions, chopped
4-6 cloves garlic, finely chopped
2 cans (15 oz, 225 g each) tomato sauce
1 can (6 oz, 170 g) tomato paste
3 cups (750 ml) beef stock
2 cups (500 ml) dry red wine or additional beef
stock
2 tsp (10 ml) dried oregano
Salt and freshly ground pepper to taste
1 lb (450 g) rigatoni or other tubular pasta,
slightly under-cooked according to package
directions
Chopped fresh basil or parsley for garnish
Heat the oil in a skillet and brown the stew meat
and sausages in batches. Transfer to a baking dish.
In the same skillet, saute the onions and garlic
until tender but not brown, about 5 minutes.
Transfer to the baking dish and add the remaining
ingredients except the rigatoni and garnish. Stir to
combine well and bake covered in a preheated 325
(165C) oven until the meats are tender, 1 1/2 to 2
hours. Stir in the rigatoni and bake uncovered an
additional 20 minutes. Serves 8 to 10.
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Here is an easy version of what may be a somewhat
complicated preparation, depending on the method
used.
Spaetzle (Tiny
Dumplings)
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) salt
A few gratings fresh nutmeg
4 large eggs
1 cup (250 ml) milk
1 cup (250 ml) dry bread crumbs toasted in
6 Tbs (90 ml) butter (optional)
Combine the flour, 1/2 the salt, and the nutmeg in a
large mixing bowl. Beat the eggs into the flour
mixture. Add the milk in a thin stream, stirring
constantly with a wooden spoon, and continue to stir
until the batter is smooth. Bring 2 quarts (2 L) of
water with the remaining salt to a boil in a 4 to 5
quart (4-5 L) saucepan over high heat. Place a large
colander (with large holes) over the saucepan and
press a few tablespoons of batter at a time through
the holes with a spoon or rubber spatula. Stir the
spaetzle gently to prevent it from sticking
together, and boil briskly for 5 to 8 minutes, until
tender. Drain thoroughly using a colander or sieve.
Sprinkle with the toasted bread crumbs, or try the
recipe below. Makes about 4 cups, to serve 4 to 6.
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Alla carbonara means in the style of the
charcoal maker's wife and refers to the generous
grinding of black pepper which resembles little bits
of carbon. Use the unsmoked Italian bacon called
pancetta if at all possible, or a lightly smoked
American bacon as an alternative.
Spaghetti alla
Carbonara
4 oz (100 g) pancetta, or 6 slices bacon, cut into
1/4 inch (5 mm) dice
4 eggs, beaten
1/2 cup (125 ml) freshly grated Pecorino
Romano or Parmesan cheese
1/4 cup (60 ml) heavy cream
Salt and freshly ground black pepper to taste
1 lb (450 g) dried spaghetti or pasta of choice
Saute the pancetta or bacon until golden brown.
Drain on paper towels. Combine the eggs, half the
cheese, cream, salt, and pepper in a large serving
bowl and beat to combine thoroughly. Cook the pasta
according to the package directions until al dente
(firm to the bite). Drain and immediately add to the
serving bowl, tossing to coat the pasta with the
sauce. The hot pasta will cook the eggs and make the
sauce thicken. If necessary, return the pasta with
the sauce to the cooking pot and shake over very low
heat until the sauce thickens. Top with the cooked
pancetta, a grating of black pepper, and the
remaining cheese. Serves 4 to 6.
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This dish is a Sicilian classic where it appears on
almost every restaurant menu. Supposedly named for
the opera "Norma" by Vicenzo Bellini, a Sicilian, it
is a simple yet elegant combination of eggplant,
tomatoes, and mozzarella. Whatever you do, use fresh
mozzarella and not the rubbery stuff made for
putting on pizzas.
Spaghetti alla Norma
2 Tbs (30 ml) olive oil
1-3 cloves garlic, finely chopped
1 1/2 lbs (675 g) tomatoes, peeled if desired and
diced
Salt and freshly ground pepper to taste
1 lb (450 g) eggplant, peeled and diced
1 lb (450 g) spaghetti or other pasta, cooked
according to package directions and drained
1/2 lb (225 g) fresh mozzarella, diced
About 12 leaves fresh basil, torn into pieces
Heat the oil in a skillet large enough to hold the
cooked pasta over moderate heat and saute the garlic
for 1 to 2 minutes. Add the tomatoes, salt, and
pepper and cook until the liquid from the tomatoes
has evaporated, about 10 minutes. Add the eggplant,
stirring to combine, and cook covered for 15
minutes. Add the cooked spaghetti, mozzarella, and
basil and toss to combine. Serves 4 to 6.
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Although meatballs do exist in Italy, you're not
likely to find them served on spaghetti. One theory
of the origin of this dish has American social
workers chastising Italian immigrants for not having
enough protein in their healthy pasta and tomato and
olive oil Mediterranean diet. Pasta is rarely served
as a main dish in Italy, but the Americanized
version of this dish, with its gargantuan portions
of meat and sauce (by Italian standards), could
never be served any other way.
Spaghetti and
Meatballs
For the meatballs:
1 1/2 cups (375 ml) soft bread cubes from sliced
white bread (about 2 to 3 slices, including crusts)
1 egg
1/3 cup (80 ml) milk
1 lb (450 g) ground beef or beef and pork mixture
1/2 cup (125 ml) freshly grated Parmesan cheese,
plus additional for garnish
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) finely chopped parsley
Salt and freshly ground pepper to taste
For the sauce:
3 Tbs (45 ml) olive oil
1 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) red pepper flakes, or to taste
4 15-oz (420 g) cans Italian plum tomatoes with
their liquid
2 Tbs (30 ml) tomato paste
2 Tbs (30 ml) chopped fresh basil or parsley
1 tsp (5 ml) red wine vinegar
Salt and freshly ground pepper to taste
1 lb (450 g) spaghetti or other thin noodle, cooked
according to the package directions
Combine the bread, egg, and milk in a mixing bowl,
stirring to combine, and let rest for 15 minutes.
Mash the bread mixture with a fork to make a smooth
paste. Add the remaining ingredients and stir to
combine. Form the meat into balls about the size of
golf balls (or larger if you like) and place them on
a greased baking sheet. Bake in a preheated 400F
(200C) oven until browned, about 20 minutes.
Meanwhile, make the sauce. Heat the oil in a pot
over moderate heat and saute the onion until tender
but not brown, about 5 minutes. Add the garlic,
oregano, and red pepper flakes and cook for 2
minutes. Add the tomatoes with their liquid,
crushing the tomatoes with your hand as you add
them. Add the tomato paste, basil, vinegar, salt,
and pepper and bring to a boil. Reduce the heat and
simmer uncovered for 20 to 30 minutes. Add the
meatballs and simmer for 20 to 30 minutes.
To serve, toss about 1 cup of the sauce with the
drained spaghetti and divide it between 4 to 6
serving plates. Top with the meatballs and remaining
sauce and serve with freshly grated Parmesan cheese.
Serves 4 to 6.
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In spite of its simplicity, this dish is loaded with
flavors. Be sure to use good quality olives and only
freshly squeezed lemon juice. For even more flavor,
prepare the sauce several hours ahead and let it
steep at room temperature.
Spaghetti
with Capers and Olives
3/4 cup (180 ml) pitted and chopped green olives
1/2 cup (120 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice
3 Tbs (45 ml) small capers or chopped large capers
2 tsp (10 ml) chopped fresh or 1 tsp (5 ml) dried
thyme
1-2 cloves garlic, finely chopped
Finely chopped zest of 1 lemon
Crushed red pepper flakes to taste (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) spaghetti or other noodle shape, cooked
according to package directions and drained
Combine all ingredients except the pasta in a large
bowl and toss to combine. Add the drained pasta and
toss to combine. Serve immediately. Serves 4 to 6.
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With pasta, as with many things, sometimes less is
more. That's the case with this simple yet classic
dish. It works well with any pasta shape, so don't
limit it to spaghetti.
Spaghetti
with Garlic and Oil
1/3 cup olive oil (extra virgin preferred)
2 to 3 cloves garlic, chopped fine
12 oz (300 g) spaghetti
2 Tbs finely chopped parsley
Salt and freshly ground black pepper to taste
Cook the spaghetti according to package directions.
While spaghetti is cooking heat the oil in a pot
large enough to hold the spaghetti when it is
cooked. Add the garlic and cook over low heat,
stirring frequently, until the garlic is golden (do
not brown). Add the cooked, drained spaghetti to the
oil and garlic. Add the salt, pepper, and parsley
and toss to thoroughly coat the spaghetti. Serves 4.
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Here is an updated version of an Italian classic,
reduced in fat but not in flavor.
Spinach and
Herb Cannelloni
2 cups (500 ml) tomato sauce, fresh or canned
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
1 tsp (5 ml) minced garlic
12 oz (350 g) fresh spinach (or frozen, thawed and
drained)
12 oz (350 g) ricotta cheese or cottage cheese
3 Tbs (45 ml) chopped fresh basil
3 Tbs (45 ml) chopped fresh parsley
3 Tbs (45 ml) chopped scallions
1 tsp (5 ml) chopped garlic
A grating of fresh nutmeg
Salt and freshly ground black pepper to taste
12 cannelloni or manicotti shells, cooked
Combine the tomato sauce, dried herbs, and 1
teaspoon (5 ml) chopped garlic in a saucepan and
simmer over medium heat for 15 minutes. Remove from
heat and set aside. Chop the spinach and combine
with the remaining ingredients except the pasta
shells. Lightly coat a baking pan with olive oil or
non-stick cooking spray and spread half the sauce in
the bottom. Fill each cannelloni or manicotti shells
with the cheese mixture and place in the baking pan.
Top with the remaining tomato sauce. Bake at 350F
(180C) for 20 to 30 minutes, until heated through.
Serves 4 to 6.
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Pasta for dessert? Why not. Its versatility lends
itself to sweet as well as savory preparation, as
this recipe illustrates.
Sweet Spaghetti Pie
8 oz (225 g) thin spaghetti, broken into 2-inch (5
cm) pieces
3 eggs, lightly beaten
1/2 cup (125 ml) sugar
Juice and grated zest of 1 orange
1/4 cup (60 ml) sultanas (golden raisins) or raisins
1 Tbs (15 ml) freshly grated Parmesan cheese
A generous grating of fresh nutmeg
2 Tbs (30 ml) butter, melted
Cook the spaghetti in boiling salted water until
tender. Drain and rinse under cold water. Combine
the remaining ingredients except for the butter in a
mixing bowl. Add the cooked spaghetti and toss to
combine thoroughly. Transfer the spaghetti mixture
to a lightly greased baking dish and drizzle with
the melted butter. Bake in a preheated 350F (180C)
oven until golden, about 45 minutes. Serve warm or
at room temperature. Serves 4 to 6.
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I'm crazy about Thai noodle dishes and always order
at least one every time I go to a Thai restaurant.
Here is one of my favorites:
Thai Sweet and Sour Fried Noodles (Mee Grob)
3 cups (750 ml) peanut oil
8 oz (225 g) fine rice noodles (rice vermicelli)
4 oz (125 g) ground pork or chicken
4 oz (125 g) raw shrimp, peeled and finely chopped
1 cup (250 ml) finely chopped firm tofu
1/3 cup (80 ml) white vinegar
1/3 cup (80 ml) sugar
1/3 cup (80 ml) Thai fish sauce*
3 eggs, beaten
Freshly ground pepper to taste
2 heads pickled garlic, thinly sliced (see recipe
below)
2 - 3 hot red chilies, seeded and thinly sliced
3/4 cup (180 ml) chopped cilantro (coriander leaves)
1/4 cup (60 ml) chopped fresh chives
* Available in finer supermarkets and Asian
specialty shops
Heat the oil in a wok or pot over moderate heat
until the surface shimmers. Meanwhile, place the
rice noodles in a plastic bag and crush to break
them into small pieces. Test the oil by dropping a
few noodles in - they should puff up immediately.
Fry the noodles in small batches and remove from the
oil as soon as they have puffed and turned light
golden brown. Drain on paper towels. Drain off all
but about 1/4 cup (60 ml) of the oil and stir fry
the ground pork or chicken for 2 to 3 minutes, until
no longer pink. Add the shrimp and stir fry for 1
minute. Add the tofu and stir fry for 1 minute. Stir
the vinegar, sugar, and fish sauce together in a
bowl until the sugar is dissolved. Add to the meat
mixture and bring to a boil. Add the beaten eggs and
pepper, stirring until the eggs are set. Add the
noodles and the remaining ingredients and stir
gently to combine. Serves immediately. Serves 4 to
6.
Thai pickled garlic may be purchased in Asian
specialty shops, or you may make your own a week or
two in advance.
Pickled Garlic
6 whole heads of garlic
4 cups (1 L) water
1 cup (250 ml) white vinegar
3 Tbs (45 ml) sugar
1 Tbs (15 ml) salt
Peel as much of the papery skin off the outside of
the garlic as possible while keeping the heads
intact. Combine the remaining ingredients in a
saucepan and bring to a boil over high heat. Boil
for 5 minutes and add the garlic. Boil for 2 minutes
and remove from the heat. Transfer the garlic and
the liquid to sterilized jars and refrigerate for at
least 1 week before using. Will keep for several
months refrigerated. Makes about 2 pints (1 L).
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I don't have very many recipes for leftover turkey
because I keep using this one. It's so good you
might decide it's the only one you need too.
Turkey Tetrazzini
8 oz (250 g) dried noodles or fettuccine, cooked
according to package directions and drained
2 Tbs (30 ml) olive oil
2 cloves garlic, mashed
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) fresh mushrooms, sliced
1 bay (laurel) leaf
Salt and freshly ground black pepper to taste
6 Tbs (90 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) hot chicken or turkey broth
1/2 cup half and half (light cream)
1/4 cup (60 ml) dry white wine (optional, or
substitute an additional 1/4 cup (60 ml) broth)
2 cups (500 ml) diced cooked turkey
1/2 cup (125 ml) grated Parmesan cheese
Heat the olive oil in a saucepan over moderate heat.
Add the garlic, parsley, mushrooms, bay leaf, and
salt and pepper and cook for about 4 minutes,
stirring frequently. Place the butter in a separate
saucepan and melt over moderate heat. Add the flour
and blend well, cooking for about 2 minutes to form
a roux. Add the chicken or turkey broth and stir
constantly until the mixture thickens. Remove from
the heat and add the half and half and wine and stir
well. Place the drained cooked noodles in a buttered
casserole dish and top with the mushroom mixture.
Arrange the turkey on top of the mushrooms, and pour
the cream sauce over all. Sprinkle with the Parmesan
cheese and bake in a preheated 350F (180C) oven for
about 15 minutes. Serves 4.
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Cabbage and noodle dishes are found all over Eastern
Europe, and this is a common variation found in
Ukraine.
Ukrainian Noodles with Cabbage (Lokshyna z
Kapustiou)
4 Tbs (60 ml) butter or vegetable oil
1 small head cabbage, cored and shredded
1 onion, chopped
1 cup (250 ml) drained sauerkraut (optional)
Salt and freshly ground pepper to taste
1/2 lb (225 g) dried egg noodles, cooked according
to the package directions and drained
1/4 cup (60 ml) dry bread crumbs toasted in
1 Tbs (15 ml) butter
Heat the butter in a large skillet over moderate
heat and saute the cabbage and onion until tender
but not brown, about 10 minutes. Add the optional
sauerkraut and season with salt and pepper. Add the
cooked noodles and stir to combine. Serve garnished
with the toasted bread crumbs. Serves 4 to 6.
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|
Joe Barkson has been
writing and publishing under the pen name
"The Chef at Worldwide Recipes"
since 1998. He came to food writing late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive international
travel during his formative years, and this accounts for the
emphasis on world cuisine in his choice of recipes and themes.
Twice married and currently happily single, he lives in rural
Georgia with a hyperkinetic schipperke that answers to Cooky when the mood
strikes him.
