15 minutes to prepare
20 minutes to cook
5 servings
Ingredients:
1/4 cup extra virgin olive oil, divided
1 spring fresh rosemary
1 pound mushrooms, sliced
salt and freshly ground black pepper to taste
2 leeks, white part only, chopped
1/2 cup white wine
1/2 box Spaghetti
4 ounces goat cheese, crumbled
1/2 cup walnuts, toasted & chopped
SAUTE mushrooms and rosemary with half of the olive oil in a large skillet over high heat until golden brown. Season with salt and pepper. Transfer mushrooms to a plate and set aside. Discard rosemary.
ADD remaining olive oil to skillet and sauté leeks over medium heat for 2 minutes.
ADD wine and simmer until reduced by half. Return mushrooms to skillet. Remove from heat.
COOK pasta according to package directions. Drain, reserving 2 cups of pasta cooking water.
ADD pasta to sauce. Mix well.
STIR in goat cheese. Add some cooking water if sauce becomes too dry.
SPRINKLE with walnuts and serve.
Showing posts with label white wine. Show all posts
Showing posts with label white wine. Show all posts
Spaghetti with Lamb and Artichokes
Ingredients:
artichoke hearts,
basil,
extra virgin olive oil,
grape tomatoes,
ground lamb,
parmigiano cheese,
parsley,
shallots,
spaghetti,
white wine
20 minutes to prepare
30 minutes to cook
5 servings
Ingredients
1/3 cup extra virgin olive oil, divided
8 ounces ground lamb
1/2 cup (2 medium) shallots, minced
3/4 cup white wine
9 ounces artichoke hearts
salt and freshly ground black pepper to taste
1 pint grape tomatoes, cut in halves
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 box Spaghetti
1/3 cup Parmigiano cheese, freshly grated
SAUTE ground meat with half of the olive oil in a large skillet until brown.
ADD shallots. Cook 2 minutes.
ADD white wine and cook until liquid is reduced by half.
ADD artichoke hearts; season with salt and pepper. Cook 3-5 minutes until artichokes are cooked through.
ADD grape tomatoes until heated through. Sprinkle with parsley and basil.
COOK pasta according to package directions. Drain and add hot pasta to sauce.
DRIZZLE remaining olive oil over pasta. Sprinkle with grated cheese and serve.
30 minutes to cook
5 servings
Ingredients
1/3 cup extra virgin olive oil, divided
8 ounces ground lamb
1/2 cup (2 medium) shallots, minced
3/4 cup white wine
9 ounces artichoke hearts
salt and freshly ground black pepper to taste
1 pint grape tomatoes, cut in halves
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 box Spaghetti
1/3 cup Parmigiano cheese, freshly grated
SAUTE ground meat with half of the olive oil in a large skillet until brown.
ADD shallots. Cook 2 minutes.
ADD white wine and cook until liquid is reduced by half.
ADD artichoke hearts; season with salt and pepper. Cook 3-5 minutes until artichokes are cooked through.
ADD grape tomatoes until heated through. Sprinkle with parsley and basil.
COOK pasta according to package directions. Drain and add hot pasta to sauce.
DRIZZLE remaining olive oil over pasta. Sprinkle with grated cheese and serve.
Angel Hair with Saffron, Mushrooms and Chicken
Ingredients:
angel hair,
chicken breast,
chives,
extra virgin olive oil,
mushrooms,
saffron,
scallions,
white wine
15 minutes to prepare
15 minutes to cook
4-6 servings:
Ingredients:
1/3 cup extra virgin olive oil
1/2 cup scallions, chopped
3 cups (8 ounces) button mushrooms, sliced
salt and white pepper to taste
1 pound chicken breast, boneless, skinless, sliced into thin strips
1 cup white wine
1 box (16 ounces) Angel Hair
a pinch or to taste saffron
to taste chives, chopped
HEAT 4 tablespoons of olive oil in a large skillet over medium heat. Add scallions and saute 1-2 minutes.
ADD mushrooms and cook an additional 3-4 minutes. Season with salt and pepper. Transfer to a bowl and set aside. Add remaining olive oil to same skillet and heat over medium high heat.
ADD chicken and saute 2-3 minutes. Add wine and mix well, incorporating any browned bits of chicken that stick to the bottom of the skillet. Reduce wine by half.
ADD scallions and mushrooms.
COOK pasta for 2-3 minutes. Drain reserving 2 cups of pasta cooking water. Add saffron to the reserved cooking water to taste; water should be a deep yellow color.
ADD pasta to skillet and continue cooking until al dente, adding enough of the water with saffron to thin as desired. (Starch released from the pasta witll thicken the sauce). As soon as the pasta is al dente, season with salt and pepper; serve immediately. Garnish with chives.
15 minutes to cook
4-6 servings:
Ingredients:
1/3 cup extra virgin olive oil
1/2 cup scallions, chopped
3 cups (8 ounces) button mushrooms, sliced
salt and white pepper to taste
1 pound chicken breast, boneless, skinless, sliced into thin strips
1 cup white wine
1 box (16 ounces) Angel Hair
a pinch or to taste saffron
to taste chives, chopped
HEAT 4 tablespoons of olive oil in a large skillet over medium heat. Add scallions and saute 1-2 minutes.
ADD mushrooms and cook an additional 3-4 minutes. Season with salt and pepper. Transfer to a bowl and set aside. Add remaining olive oil to same skillet and heat over medium high heat.
ADD chicken and saute 2-3 minutes. Add wine and mix well, incorporating any browned bits of chicken that stick to the bottom of the skillet. Reduce wine by half.
ADD scallions and mushrooms.
COOK pasta for 2-3 minutes. Drain reserving 2 cups of pasta cooking water. Add saffron to the reserved cooking water to taste; water should be a deep yellow color.
ADD pasta to skillet and continue cooking until al dente, adding enough of the water with saffron to thin as desired. (Starch released from the pasta witll thicken the sauce). As soon as the pasta is al dente, season with salt and pepper; serve immediately. Garnish with chives.
Angel Hair with Lobster
Ingredients:
angel hair,
basil,
extra virgin olive oil,
garlic,
lobster tail,
plum tomatoes,
red onion,
white wine
15 minutes to prepare
20 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic
1 medium red onion, cut into thin strips
1 pound lobster tail, cut into 6 pieces
to taste salt
to taste freshly ground black pepper
3 tablespoons white wine
2 fresh plum tomatoes, peeled and diced
10 leaves fresh basil, chopped
1 box (16 ounces) Angel Hair
HEAT olive oil in a large skillet over medium heat. Add garlic and onion; saute 5 minutes, stirring occasionally.
ADD lobster meat to skillet and continue cooking 8 to 10 minutes or until cooked through, turning occasionally.
ADD salt and freshly ground black pepper to taste. Add wine and tomatoes; continue cooking for 2 minutes. Stir in basil.
COOK pasta for 1 minute less than package directions. Drain, reserving 1/3 cup of pasta cooking water.
ADD hot past and reserved cooking water to sauce mixture and mix well.
20 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic
1 medium red onion, cut into thin strips
1 pound lobster tail, cut into 6 pieces
to taste salt
to taste freshly ground black pepper
3 tablespoons white wine
2 fresh plum tomatoes, peeled and diced
10 leaves fresh basil, chopped
1 box (16 ounces) Angel Hair
HEAT olive oil in a large skillet over medium heat. Add garlic and onion; saute 5 minutes, stirring occasionally.
ADD lobster meat to skillet and continue cooking 8 to 10 minutes or until cooked through, turning occasionally.
ADD salt and freshly ground black pepper to taste. Add wine and tomatoes; continue cooking for 2 minutes. Stir in basil.
COOK pasta for 1 minute less than package directions. Drain, reserving 1/3 cup of pasta cooking water.
ADD hot past and reserved cooking water to sauce mixture and mix well.
Angel Hair with Bay Scallops, Shrimp and Arugula
Ingredients:
angel hair,
arugula,
bay scallops,
garlic,
lemon zest,
parmigiano cheese,
shrimp,
sun-dried tomatoes,
veal stock,
white wine
15 minutes to prepare
25 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair
HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again
25 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair
HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again
Baked Elbows with Bechamel Sauce, Green Peas and Bolognese Ragu
Ingredients:
beef,
butter,
carrots,
celery,
elbows,
flour,
green peas,
milk,
onion,
parmigiano cheese,
tomato paste,
white wine
25 minutes to prepare
2 hours to cook
4-6 servings
Ingredients
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup extra virgin olive oil
1 pound ground beef
1/4 cup dry white wine
3 cups water
1 can (3 tablespoons) tomato paste
salt and freshly ground black pepper to taste
1 stick (4 ounces) butter
4 tablespoons flour
4 cups milk
1 box (16 ounces) Elbows
1 cup frozen green peas, thawed
1 cup Parmigiano cheese, grated
Bolognese Sauce:
PROCESS onions, celery and carrots in a food processor until finely minced.
HEAT oil in a large skillet. Add minced vegetables and saute over medium high heat for 2 minutes.
ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and saute until wine is reduced.
COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-2 hours or until meat is tender and sauce is thick.
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil.
Bechamel Sauce:
MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
ADD flour to melted butter. Cook 2-3 minutes, stirring with a wire whisk. Add hot milk gradually, beating mixture with a whisk until thickened. Set aside.
COOK pasta 4 minutes. Drain well. Toss hot pasta with bechamel and meat sauce.
ADD green peas. Pour mixture into a 13 x 9 inch glass baking dish. Top with cheese.
BAKE 20 minutes; let rest 5 minutes before serving.
2 hours to cook
4-6 servings
Ingredients
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup extra virgin olive oil
1 pound ground beef
1/4 cup dry white wine
3 cups water
1 can (3 tablespoons) tomato paste
salt and freshly ground black pepper to taste
1 stick (4 ounces) butter
4 tablespoons flour
4 cups milk
1 box (16 ounces) Elbows
1 cup frozen green peas, thawed
1 cup Parmigiano cheese, grated
Bolognese Sauce:
PROCESS onions, celery and carrots in a food processor until finely minced.
HEAT oil in a large skillet. Add minced vegetables and saute over medium high heat for 2 minutes.
ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and saute until wine is reduced.
COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-2 hours or until meat is tender and sauce is thick.
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil.
Bechamel Sauce:
MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
ADD flour to melted butter. Cook 2-3 minutes, stirring with a wire whisk. Add hot milk gradually, beating mixture with a whisk until thickened. Set aside.
COOK pasta 4 minutes. Drain well. Toss hot pasta with bechamel and meat sauce.
ADD green peas. Pour mixture into a 13 x 9 inch glass baking dish. Top with cheese.
BAKE 20 minutes; let rest 5 minutes before serving.
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