10:54 AM 3/8/98
Subj:	Re: Pasta & Risotto Recipes
Date:	98-03-06 23:45:26 EST
From:	Chefchk
To:	Chefchk
BCC:	Wivgary


PASTA WITH OYSTERS AND SPINACH:

INGREDIENTS:

1 LB PASTA (I PREFER SHELLS OR FARFALLE WITH THIS DISH, BUT ANY SHAPE WILL WORK)
5 CLOVES GARLIC, MINCED (OR 2 TBL JAR MINCED GARLIC)
1 SMALL ONION, MINCED
1 LEEK, WASHED WELL AND VERY THINLY SLICED
ABOUT 20 OYSTERS, SHUCKED, LIQUID RESERVED, OR 1 8 OZ CAN OYSTERS WITH JUICE
1/2 CUP WHITE WINE
1 CUP CLAM JUICE
1/2 CUP HEAVY CREAM (OR EVAPORATED SKIM MILK)
12 OZ FRESH SPINACH, WASHED WELL, STEMS REMOVED, OR 12 OZ FROZEN SPINACH, DEFROSTED, AND WELL DRAINED
1/4 CUP PARSLEY, CHOPPED (OR 2 TBL DRY)
3 TBL BASIL, JULIENNE, (OR 1 TSP DRY)

METHOD:

COOK PASTA IN LARGE POT OF BOILING, SALTED WATER UNTIL AL DENTE; DRAIN.

MEANWHILE, HEAT 3 TBL OLIVE OIL IN A SKILLET OVER MED-HIGH HEAT.  ADD GARLIC, ONION AND LEEK, AND SAUTE UNTIL GARLIC JUST BEGINS TO TURN BROWN.  ADD OYSTERS, AND TOSS TO COMBINE.  ADD WHITE WINE, AND BRING TO A BOIL.  ADD CLAM JUICE AND CREAM, BRING TO A SECOND BOIL, AND SIMMER FOR 5 MINUTES. SEASON WITH SALT AND PEPPER.  ADD SPINACH AND COOK UNTIL JUST WILTED.  

COMBINE DRAINED PASTA WITH OYSTERS - TOSS WELL TO COMBINE.  ADD BASIL AND PARSLEY, AND SEASON WITH SALT AND PEPPER.  SERVE IMMEDIATELY.

NOTE:  FRESH OYSTERS REALLY MAKE THE DIFFERENCE IN THIS DISH - SOME SUPERMARKETS WILL SHUCK THE OYSTERS FOR YOU THERE, SOMETIMES FOR NO EXTRA CHARGE.  
YOU CAN SUBSTITUTE CLAMS, SHRIMP OR EVEN CHICKEN FOR THE OYSTERS - ALL WILL WORK WELL.

SERVES 6

********** END RECIPE **********


ORZO STUFFED PEPPERS:

INGREDIENTS:

8 OZ ORZO (YOU CAN ALSO USE DITALINI, ANCINI DE PEPE, OR PASTINA)
4 CLOVES GARLIC, MINCED (OR 1 1/2 TBL JAR MINCED GARLIC)
1 SHALLOT, MINCED
1 ONION, FINELY DICED
1 CELERY STALK, FINELY DICED
1 CARROT, FINELY DICED
1/2 CUP DRIED TOMATOES, RECONSTITUTED AND CHOPPED (OR 1/2 CUP JAR DRIED TOMATOES, WELL DRAINED AND CHOPPED)
1 LB ITALIAN SAUSAGE, CASING REMOVED (HOT OR SWEET - YOUR PREFERENCE)
1 TSP CHOPPED THYME (OR 1/2 TSP DRY)
2 TBL JULIENNE BASIL (OR 1 TSP DRY)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)
3/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/2 CUP CHICKEN STOCK
1 CUP GRATED PROVELONE CHEESE, DIVIDED
6 MEDIUM RED PEPPERS
1/4 CUP DRY ITALIAN BREAD CRUMBS
1 RECIPE TOMATO SAUCE, TO FOLLOW

METHOD:

COOK PASTA IN A LARGE POT OF BOILING SALTED WATER UNTIL A LITTLE OVER HALF WAY COOKED, ACCORDING TO PKG DIRECTIONS; DRAIN AND SET ASIDE.  

IN A LARGE SKILLET, FRY SAUSAGE UNTIL WELL BROWNED, BREAKING UP LARGE PIECES WITH A SPOON.  DRAIN, RESERVING  2 TBL DRIPPINGS.  SET ASIDE.

HEAT 1 TBL OLIVE OIL + RESERVED DRIPPINGS IN A MEDIUM SAUCEPAN OVER MED-HIGH HEAT.  ADD VEGETABLES AND COOK, COVERED,  UNTIL VEGETABLES ARE VERY SOFT.  REMOVE FROM HEAT.  STIR VEGETABLES INTO PASTA, AND ADD THYME, PARSLEY, DRIED TOMATOES, SAUSAGE,  ROMANO CHEESE, AND 1/2 CUP OF THE CHICKEN STOCK, AND HALF OF THE PROVELONE.  SEASON WITH SALT AND PEPPER.

PREHEAT OVEN TO 350.  CUT THE TOPS OFF OF THE PEPPERS AND CAREFULLY REMOVE THE SEEDS.  CUT A SMALL PIECE OFF OF THE BOTTOM OF EACH PEPPER SO THAT THEY WILL STAND UPRIGHT.  SPREAD ABOUT 1 CUP TOMATO SAUCE IN BOTTOM OF BAKING PAN.  SPOON THE PASTA INTO EACH OF THE PEPPERS AND SET THE PEPPERS INTO A BAKING DISH LARGE ENOUGH TO HOLD ALL OF THEM COMFORTABLY.  SPRINKLE ABOUT 1/2 TSP BREAD CRUMBS ON TOP OF EACH PEPPER.  SPRINKLE REMAINING PROVELONE ON TOP OF EACH PEPPER.  POUR 1 CUP MORE TOMATO SAUCE AROUND PEPPERS. BAKE FOR 45 MINUTES,  UNTIL PEPPERS ARE BROWN ON TOP AND VERY TENDER.  SERVE WITH SOME WARMED EXTRA SAUCE AND PASS EXTRA GRATED ROMANO.


TOMATO SAUCE:

INGREDIENTS:

8 CLOVES GARLIC, MINCED (OR 3 TBL JAR MINCED GARLIC)
2 ONIONS, FINELY CHOPPED
1 CARROT, FINELY CHOPPED
2 CANS (28 OZ) CRUSHED TOMATOES
1 CAN (28 OZ) TOMATO PUREE
1/2 CUP RED WINE
1/4 CUP BASIL, JULIENNE (OR 2 TSP DRY)
1/4 CUP PARSLEY, CHOPPED (OR 3 TBL DRY)

METHOD:

IN LARGE SAUCEPAN HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD GARLIC, ONION AND CARROT, AND SAUTE UNTIL ONION IS SOFT AND GARLIC JUST BEGINS TO BROWN.  ADD TOMATOES AND PUREE.  STIR WELL AND BRING TO A BOIL.

ADD WINE.  RETURN TO A BOIL, THEN REDUCE HEAT TO LOW AND SIMMER FOR 45 MINUTES, STIRRING OCCASIONALLY.  ADD BASIL AND PARSLEY AND SEASON WITH SALT AND PEPPER.  SIMMER 15 MINUTES MORE, THEN SERVE.

MAKES ABOUT 6 - 8 CUPS.

NOTE:  THE PEPPERS CAN BE MADE AHEAD OF TIME AND REFRIGERATED UP TO 2 DAYS, AND THEN BAKED.  THE SAUCE CAN BE MADE AHEAD OF TIME AND REFRIGERATED FOR UP TO 1 WEEK, OR FROZEN IN AN AIRTIGHT CONTAINER.  YOU CAN SUBSTITUTE TURKEY SAUSAGE FOR THE ITALIAN SAUSAGE, OR YOU CAN OMIT THE SAUSAGE ENTIRELY FOR A VEGETARIAN DISH.

SERVES 6

********** END RECIPE **********


SEAFOOD LASAGNE:

INGREDIENTS:

1 LB LASAGNE (I PREFER THE REGULAR AS OPPOSED TO THE NO-BOIL, BUT YOU CAN USE EITHER)
1 ONION, CHOPPED
1 RED PEPPER, CHOPPED
5 CLOVES GARLIC, MINCED (OR 2 TBL JAR MINCED GARLIC)
1/2 CUP WHITE WINE
8 OZ SMALL OR MEDIUM SHRIMP, PEELED, DEVEINED AND CHOPPED
8 OZ SCALLOPS (IF USING LARGE SCALLOPS, CHOPPED, IF USING SMALL BAY SCALLOPS, YOU CAN LEAVE THEM WHOLE)
8 OZ CRAB MEAT (ASK YOUR SUPERMARKET OR FISH STORE IF THEY WILL PICK FRESH CRAB MEAT FOR YOU, OR TRY THE FROZEN REAL CRAB MEAT)
1/4 CUP JULIENNE BASIL (OR 2 TSP DRY)
16 OZ RICOTTA
1/2 CUP + 1 CUP GRATED PECORINO ROMANO CHEESE
1 EGG
1/4 CUP CHOPPED PARSLEY (OR 3 TBL DRY) + EXTRA FOR TOP OF LASAGNE
1 CUP GRATED MOZZARELLA
1/2 CUP GRATED PROVELONE
1 RECIPE TOMATO CREAM SAUCE (TO FOLLOW)

METHOD:

COOK LASAGNE IN LARGE POT OF BOILING, SALTED WATER UNTIL HALF WAY COOKED ACCORDING TO PKG DIRECTIONS.  DRAIN AND RINSE UNDER COLD WATER TO STOP COOKING.  TOSS WITH OLIVE OIL TO PREVENT STICKING AND SET ASIDE.

MEANWHILE, HEAT 3 TBL OLIVE OIL IN A LARGE SKILLET.  ADD THE ONION, RED PEPPER AND GARLIC AND SAUTE 5 MINUTES. STIR IN THE SHRIMP, SCALLOPS, WINE AND BASIL AND SIMMER 3 MINUTES MORE.

IN A LARGE BOWL, COMBINE THE RICOTTA, 1/2 CUP GRATED ROMANO, EGG AND PARSLEY. STIR WELL.

IN ANOTHER BOWL COMBINE MOZZARELLA AND PROVELONE.  SET ASIDE.

HEAT OVEN TO 375.  IN A LARGE BAKING PAN, SPREAD ABOUT 1/2 CUP TOMATO SAUCE IN BOTTOM OF PAN.  LINE WITH LASAGNE.  SPREAD WITH SOME OF THE RICOTTA, THEN TOP WITH PART OF THE SEAFOOD MIXTURE.  SPRINKLE WITH SOME OF THE ROMANO, THEN SOME OF THE MOZZARELLA MIXTURE.  TOP WITH MORE SAUCE.  REPEAT LAYERS BEGINNING AND ENDING WITH LASAGNE.  

ON TOP OF LAST LAYER OF LASAGNE, POUR ABOUT A CUP OF SAUCE ON TOP, TOP WITH REMAINING ROMANO, AND MOZZARELLA, AND SPRINKLE WITH RESERVED PARSLEY.  

COVER WITH FOIL.  BAKE FOR 20 MINUTES.  UNCOVER AND BAKE FOR AN ADDITIONAL 30 MINUTES, UNTIL BROWN AND BUBBLY.  LET STAND 10 MINUTES BEFORE SERVING.  


TOMATO CREAM SAUCE:

INGREDIENTS:

4 CLOVES GARLIC, MINCED (OR 2 TSP JAR GARLIC)
1 28 OZ CAN CRUSHED TOMATOES
1/2 CUP RED WINE
1/4 CUP CHOPPED PARSLEY (OR 3 TBL DRY)
3 TBL CHOPPED BASIL (OR 1 TSP DRY)
1 1/2 CUPS CREAM ( OR EVAPORATED SKIM MILK)

METHOD:

IN LARGE SAUCEPAN, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD GARLIC, AND SAUTE 3-4 MINUTES OR UNTIL GARLIC BEGINS TO BROWN.  ADD TOMATOES AND RED WINE.  BRING TO A BOIL, THEN REDUCE HEAT AND SIMMER FOR ABOUT 30 MINUTES.  ADD PARSLEY AND BASIL, AND SEASON WITH SALT AND PEPPER.  ADD CREAM, AND SIMMER FOR 15 MINUTES MORE.


NOTE:  YOU CAN CHANGE THE SEAFOOD AROUND TO SUIT YOUR INDIVIDUAL TASTE - YOU CAN ADD CLAMS, MUSSELS, OR EVEN SALMON OR SWORDFISH WITH OR INSTEAD OF THE SHRIMP AND SCALLOPS.  THIS DISH CAN BE MADE AHEAD AND FROZEN, OR REFRIGERATED FOR UP TO 4 DAYS.  TO BAKE FROZEN, BAKE, COVERED IN A LOW OVEN (275) UNTIL THAWED, THEN BAKE AS ABOVE. I DONT RECOMMEND MAKING THE CREAM SAUCE AHEAD OF TIME.

SERVES 8 - 10

********** END RECIPE **********


RISOTTO WITH TUNA, ARTICHOKES AND ROASTED PEPPERS:

METHOD:

2 LARGE RED PEPPERS
2 6 OZ TUNA FILLETS
2 CUPS CHICKEN STOCK
1 LEMON
1 SPRIG PARSLEY
2 8 OZ PKG FROZEN ARTICHOKE HEARTS, DEFROSTED, DRAINED, AND CHOPPED
1 ONION, CHOPPED
4 GARLIC CLOVES, MINCED (OR 1 TBL JAR CHOPPED GARLIC)
1 LEEK, WASHED WELL AND THINLY SLICED
2 CUPS ARBORIO RICE
1/2 CUP WHITE WINE
2 CUPS SIMMERING CHICKEN STOCK 
4 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE
1/2 CUP CHOPPED PARSLEY (OR 4 TBL DRY)
1 TBL CHOPPED ROSEMARY (OR 1 TSP DRY)

METHOD:

PLACE PEPPERS ON A BAKING SHEET.  ROAST IN A 450 OVEN UNTIL CHARRED ON ALL SIDES.  REMOVE FROM OVEN AND PLACE IN A ZIP TOP BAG UNTIL ROOM TEMPERATURE.  REMOVE SEEDS AND SKIN, AND CHOP PEPPERS. SET ASIDE.

BRING THE 2 CUPS CHICKEN STOCK TO A LOW SIMMER.  CUT THE LEMON IN HALF AND ADD IT, ALONG WITH THE PARSLEY SPRIG.  PLACE THE FILLETS IN AND POACH FOR 8 MINUTES.  REMOVE FROM THE POACHING LIQUID AND LET COOL TO ROOM TEMP.  FLAKE FISH INTO BITE SIZE PIECES.  ADD POACHING LIQUID TO SIMMERING CHICKEN STOCK.

IN A  LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, GARLIC AND LEEK, AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD TUNA, ARTICHOKES AND ROASTED PEPPERS.

WHEN LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, AND ADD BUTTER, GRATED CHEESE, PARSLEY AND ROSEMARY.  SEASON WITH SALT AND PEPPER.

SERVES 6

********** END RECIPE **********


RISOTTO WITH VEAL, TOMATOES AND OLIVES:

INGREDIENTS:

10 OZ GROUND VEAL (OR PORK)
1 ONION, CHOPPED
4 CLOVES GARLIC, MINCED  (OR 1 TBL JAR MINCED GARLIC)
1 CARROT, MINCED
1 14OZ CAN DICED TOMATOES (NOT CRUSHED TOMATOES), DRAINED
1/2 TSP RED PEPPER FLAKES (OPTIONAL)
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
1 CUP SLICED BLACK OLIVES
3 TBL BUTTER
3/4 CUP GRATED PECORINO ROMANO CHEESE
1/4 CUP PARSLEY, CHOPPED

METHOD:

IN A LARGE SKILLET, COOK GROUND VEAL UNTIL WELL BROWNED, BREAKING UP LARGE PIECES WITH A SPOON.  DRAIN, RESERVING 2 TBL DRIPPINGS, AND SET ASIDE.

IN A  LARGE SAUCEPAN, HEAT 2 TBL OLIVE OIL + RESERVED DRIPPINGS OVER MED-HIGH HEAT.  ADD ONION, GARLIC, CARROT AND TOMATOES,  AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD VEAL AND OLIVES.

WHEN LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, AND ADD BUTTER, GRATED CHEESE, AND PARSLEY. SEASON WITH SALT AND PEPPER.

SERVES 6

********** END RECIPE **********


RISOTTO WITH SMOKED TURKEY AND ALMONDS:

INGREDIENTS:

1 ONION, CHOPPED
4 GARLIC CLOVES, MINCED ( OR 1 TBL JAR MINCED GARLIC)
1/2 RED ONION, THINLY SLICED
8 OZ WHITE MUSHROOMS, THINLY SLICED
8 OZ SMOKED TURKEY BREAST, CUBED
2 CUPS ARBORIO RICE
1/2 CUP WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
4 TBL BUTTER
3/4 CUP GRATED PECORINO ROMANO CHEESE
1/4 CUP PARSLEY, CHOPPED (OR 2 TBL DRY)
1 TBL CHOPPED THYME (OR 1/2 TSP DRY)
2 TBL JULIENNE BASIL, (OR 1/2 TSP DRY)
1/2 CUP TOASTED, SLIVERED ALMONDS

METHOD:

IN A SKILLET, HEAT 3 TBL OLIVE OIL OVER MED HIGH HEAT.  ADD MUSHROOMS, AND SAUTE UNTIL MUSHROOMS ARE GOLDEN AND ALL LIQUID IS EVAPORATED.  ADD TURKEY AND BRING TO HEAT.  SET ASIDE.

IN A  LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, GARLIC AND RED ONION,  AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD TURKEY AND MUSHROOMS.

WHEN LAST ADDITION OF STOCK IS ABSORBED, ADD ALMONDS. REMOVE FROM HEAT, AND ADD BUTTER, GRATED CHEESE, PARSLEY, THYME AND BASIL.  SEASON WITH SALT AND PEPPER.

SERVES 6

********** END RECIPE **********


MARINATED PORK CUTLETS WITH SAVORY POTATOES:

INGREDIENTS:

6 PORK CUTLETS, 2-3 OZ EACH
1/2 CUP WHITE WINE
1/2 CUP OLIVE OIL
3 TBL BALSAMIC VINEGAR
1/4 CUP CHOPPED ROSEMARY (OR 2 TBL DRY)
6 LARGE BAKING POTATOES, PEELED AND CUT INTO CHUNKS
2 CUPS CHOPPED PLUM TOMATOES
1 ONION, CHOPPED
5 CLOVES GARLIC, CHOPPED
1 CUP HALVED BLACK OLIVES
FLOUR FOR DREDGING
1/2 CUP RED WINE
1 TBL CHOPPED ROSEMARY (OR 1 TSP DRY)
2 TBL BUTTER

METHOD:

COMBINE PORK CUTLETS AND NEXT 4 INGREDIENTS IN A ZIP TOP PLASTIC BAG AND LET SIT FOR 30 MINUTES.

SPRAY A LARGE BAKING PAN WITH COOKING SPRAY.  ADD POTATOES.  DRIZZLE 2 TBL OLIVE OIL OVER POTATOES AND TOSS TO COAT.  PLACE IN A 375 OVEN AND ROAST FOR 20 MINUTES.  

REMOVE FROM OVEN, AND ADD ONION, GARLIC, TOMATOES AND OLIVES, TOSS WELL TO COMBINE.  ROAST, STIRRING OCCASIONALLY FOR 30-45 MINUTES,OR UNTIL POTATOES ARE WELL BROWNED AND TENDER.

MEANWHILE, HEAT 4 TBL OLIVE OIL ON MED HIGH HEAT.  BROWN CUTLETS WELL ON BOTH SIDES.  PLACE CUTLETS ON A BAKING SHEET AND PLACE IN OVEN UNTIL COOKED THROUGH, ABOUT 15 MINUTES MORE.  

POUR OUT OIL.  PLACE SKILLET BACK OVER HIGH HEAT. ADD WINE, AND STIR, REMOVING BROWNED BITS FROM THE BOTTOM OF THE PAN WITH A SPOON.  SIMMER 10 MINUTES.  IF TOO THICK, ADD WATER OR CHICKEN STOCK A LITTLE AT A TIME, UNTIL DESIRED THICKNESS.  ADD ROSEMARY AND FINISH WITH BUTTER.

TO SERVE - PLACE POTATOES IN THE CENTER OF THE PLATE AND MAKE A WELL IN THE CENTER.  PLACE 1 OR 2 PORK CUTLETS IN THE MIDDLE AND DRIZZLE WITH PAN GRAVY.

SERVES 6


SAUTEED SPINACH WITH PANCETTA AND DRIED TOMATOES:

INGREDIENTS:

4 OZ PANCETTA (OR REGULAR BACON), CHOPPED
1 ONION, FINELY DICED
4 CLOVES GARLIC, MINCED (OR 1 TBL JAR MINCED GARLIC)
1 LB SPINACH, WASHED WELL AND STEMS CUT
1/2 CUP DRIED TOMATOES, RECONSTITUTED AND CHOPPED
2 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

IN A LARGE SKILLET HEAT 2 TBL OLIVE OIL OVER MED HEAT.  ADD PANCETTA AND COOK UNTIL PANCETTA IS GOLDEN BROWN.  ADD ONION AND GARLIC, AND COOK UNTIL ONION IS SOFTENED.  ADD SPINACH, AND SAUTE UNTIL THE SPINACH IS WILTED.

ADD DRIED TOMATOES TO THE PAN, AND SEASON WITH SALT AND PEPPER.  ADD GRATED CHEESE, TOSS WELL TO COAT, AND REMOVE FROM HEAT.  SERVE IMMEDIATELY.

SERVES 6

*********** END RECIPE **********


PEPPERED PEAR AND HAZELNUT TART:

FOR THE PASTRY:

1 1/2 CUPS FLOUR
1/2 CUP GRANULATED SUGAR
1/2 CUP (1/4 LB) COLD BUTTER, CUT INTO PIECES
1 LARGE EGG, BEATEN
1/2 CUP FINELY GROUND HAZELNUTS
1 TBL ICE WATER

FOR THE FILLING:

5 FIRM, RIPE PEARS
2 TBL SUGAR
2 TBL VANILLA
2 TBL AMARETTO
2 TBL BUTTER
FRESHLY GROUND PEPPER TO TASTE
EXTRA SUGAR FOR DUSTING

METHOD:

TO MAKE THE PASTRY, SIFT THE FLOUR AND SUGAR TOGETHER INTO A MIXING BOWL.  ADD THE BUTTER AND WORK WITH YOUR FINGERS UNTIL THE MIXTURE IS MEALY.  ADD THE EGG AND HAZELNUTS AND BLEND WELL.  ADD THE ICE WATER, MIX TOGETHER AND FORM THE DOUGH INTO A BALL.  ON A LIGHTLY FLOURED WORK SURFACE, KNEAD THE DOUGH FOR 1 MINUTE, RE-FORM INTO A BALL, WRAP IT IN PLASTIC WRAP, AND CHILL FOR 1 HOUR.

PREHEAT OVEN TO 400.

ON A LIGHTLY FLOURED WORK SURFACE, ROLL OUT THE DOUGH ABOUT 1/8" THICK, FIT IT INTO A BUTTERED 10" TART PAN, AND PLACE THE PAN ON A BAKING SHEET.

TO MAKE THE FILLING, PEEL CORE AND THINLY SLICE THE PEARS.  ARRANGE THE SLICES IN SLIGHTLY OVERLAPPING LAYERS ON THE PASTRY.  SPRINKLE WITH THE SUGAR, VANILLA AND AMARETTO, AND DOT WITH THE BUTTER.  GRIND PEPPER TO TASTE OVER THE TOP AND BAKE FOR ABOUT 30 MINUTES, OR UNTIL THE PASTRY IS BROWNED.  REMOVE FROM THE OVEN, INCREASE THE OVEN TO BROIL, SPRINKLE THE TART WITH SUGAR AND RUN IT UNDER THE BROILER JUST LONG ENOUGH TO GLAZE THE TOP.

SERVE WARM, CUT IN WEDGES, WITH THE WHIPPED CREAM.

AMARETTO WHIPPED CREAM:

1 PINT HEAVY CREAM
2 TBL VANILLA
2 TBL AMARETTO
1/4  CUP SUGAR

METHOD:

IN A VERY COLD BOWL, WITH VERY COLD BEATERS, COMBINE ALL INGREDIENTS.  WHIP TO STIFF PEAKS.  SERVE WITH TART.

****** END RECIPE - AND END OF CHAT!!!!! ******

Enjoyyyy everyone!!!!!!

Nancy
8=: )

