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 italien chef

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Candy Candy
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Data d'iscrizione : 2008-05-27

PostSubject: italien chef   Fri Oct 10, 2008 10:54 pm

A Garlic-Lover's Pasta Dinner



Garlicky Pasta with Fresh Tomatoes and Basil



Our six-ingredient recipe shows how simplicity is a virtue. A A few pantry staples and fresh, ripe tomatoes are all you need to make this 30-minute meal.

Yield
6 servings (serving size: 1 1/3 cups)

Ingredients
3 tablespoons extravirgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
6 cups hot cooked campanella (about 12 ounces uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Preparation

Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.


Nutritional Information
Calories:310 (27% from fat)
Fat:9.4g (sat 1.9g,mono 5.5g,poly 1.2g)
Protein:9.8g
Carbohydrate:47.4g
Fiber:3.6g
Cholesterol:3mg
Iron:2.8mg
Sodium:677mg
Calcium:81mg

_________________
La vita e' un dono meraviglioso non sciuparlo
Life is a wonderful gift so' do not ruin it  




Last edited by BOLLICINA on Fri Oct 10, 2008 11:22 pm; edited 1 time in total
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Candy Candy
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PostSubject: Re: italien chef   Fri Oct 10, 2008 10:59 pm

Spaghetti and Meatballs



Yield
8 servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, and 1 tablespoon cheese)

Ingredients
Sauce:
Cooking spray
1 cup finely chopped onion
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 teaspoon salt
1 (14-ounce) can less-sodium beef broth
2 (28-ounce) cans whole peeled tomatoes, undrained and chopped

Meatballs:
1 (1-ounce) slice white bread
2 (4-ounce) links sweet turkey Italian sausage, casings removed
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons egg substitute
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 large egg
1 pound ground sirloin

Remaining ingredients:
1/2 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 pound hot cooked spaghetti
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
Fresh parsley sprigs (optional)
Preparation

To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion; sauté for 3 minutes. Add 3 garlic cloves, and sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.

Preheat broiler.

To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish with parsley sprigs, if desired.

Wine note: Spaghetti and Meatballs is terrific with red or white wine as long as the wine has good acidity to mirror that of the tomatoes and act as a counterpoint to the meatballs. Because our recipe has fresh herbs, I prefer white wine with the dish--in particular, an herbal dry white from southern Italy such as Feudi di San Gregorio Greco di Tufo 2004 ($22). -Karen MacNeil


Nutritional Information
Calories:291 (25% from fat)
Fat:8g (sat 3.2g,mono 2.5g,poly 1.3g)
Protein:24.3g
Carbohydrate:32.2g
Fiber:4.1g
Cholesterol:76mg
Iron:7.4mg
Sodium:873mg
Calcium:163mg

_________________
La vita e' un dono meraviglioso non sciuparlo
Life is a wonderful gift so' do not ruin it  


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Candy Candy
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Data d'iscrizione : 2008-05-27

PostSubject: Re: italien chef   Fri Oct 10, 2008 11:22 pm

Spaghetti with Parmesan and Bacon





The eggs and milk create a rich, creamy sauce that coats the pasta. The key to the creaminess is tempering the eggs - heating them gently so they don't cook too fast and curdle. Do this by slowly whisking in the hot water in which the pasta cooked.

Yield
8 servings (serving size: 1 1/4 cups)

Ingredients
1 pound uncooked spaghetti
12 bacon slices, chopped
3 garlic cloves, minced
1 cup 2% reduced-fat milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup frozen petite green peas, thawed
1 1/2 cups (6 ounces) grated fresh Parmesan cheese
Preparation

Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup hot cooking liquid.

While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Discard remaining drippings; set bacon aside. Add garlic to drippings in pan; cook 30 seconds, stirring constantly.

Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with a whisk. Add pasta, milk mixture, and peas to skillet; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine.


Nutritional Information
Calories:359 (28% from fat)
Fat:11.2g (sat 5.6g,mono 3.6g,poly 1g)
Protein:18.9g
Carbohydrate:44.6g
Fiber:3.3g
Cholesterol:99mg
Iron:2.8mg
Sodium:721mg
Calcium:315mg

_________________
La vita e' un dono meraviglioso non sciuparlo
Life is a wonderful gift so' do not ruin it  


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