pasta and risoto chat

PASTA ALLA CREMA DI FUNGHI (PASTA WITH MUSHROOM CREAM):

INGREDIENTS:

1 LB PASTA (I PREFER FETTUCINE WITH THIS BUT ANY PASTA WILL WORK)
1/2 CUP DRIED MUSHROOMS (SUCH AS PORCINI, CRIMINI, OYSTER)
4 GARLIC CLOVES, MINCED (OR 1 TSP JAR CHOPPED GARLIC)
1 SHALLOT, MINCED
1 LEEK, VERY THINLY SLICED
1 SMALL OR 1/2 LARGE ONION, MINCED
8 OZ CONTAINER WHITE MUSHROOMS, SLICED
ABOUT 4 OZ SHIITAKE MUSHROOMS, STEMS REMOVED, CAPS JULIENNE
1/2 CUP DRY WHITE WINE
2 CUPS WHIPPING CREAM (OR EQUAL AMOUNT OF EVAPORATED SKIM MILK)
SALT AND PEPPER
1 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN), DIVIDED 
1/4 CUP CHOPPED PARSLEY
2 TABLESPOONS CHOPPED CHIVES

METHOD:

SOAK DRIED MUSHROOMS IN ENOUGH BOILING WATER TO COVER.  LET SOAK FOR 45 MINUTES.  DRAIN, RESERVING SOAKING LIQUID.  CHOP MUSHROOMS INTO SMALL PIECES.  STRAIN LIQUID THROUGH CHEESECLOTH OR A COFFEE FILTER TO REMOVE SEDIMENT.  SET BOTH ASIDE.

COOK PASTA UNTIL AL DENTE.

MEANWHILE, IN A LARGE STOCKPOT HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD GARLIC, SHALLOTS, LEEKS & ONION.  SWEAT UNTIL JUST BEGINNING TO BROWN.  ADD FRESH MUSHROOMS, STIR TO COMBINE.  LOWER HEAT AND COVER UNTIL MUSHROOMS RELEASE LIQUID.  WHEN LIQUID IS RELEASED, REMOVE COVER AND RAISE HEAT TO MED-HIGH.  SAUTE, STIRRING, UNTIL ALL LIQUID IS EVAPORATED AND MUSHROOMS GET VERY BROWN. ADD DRIED, CHOPPED MUSHROOMS.  ADD WINE, STIRRING TO REMOVE ANY BROWNED BITS FROM BOTTOM OF PAN.  COOK, STIRRING UNTIL ALMOST ALL WINE IS REDUCED.  REDUCE HEAT TO LOW.  ADD CREAM, STIRRING TO COMBINE.  RAISE HEAT TO MEDIUM.  COOK, STIRRING UNTIL MIXTURE COMES TO A SIMMER.  REDUCE HEAT JUST A LITTLE AND SIMMER FOR 15 MINUTES.  IF MIXTURE BECOMES TOO THICK, THIN WITH THE RESERVED MUSHROOM LIQUID TO DESIRED CONSISTENCY.  SEASON WITH SALT AND PEPPER TO TASTE.  ADD GRATED CHEESE,  PARSLEY AND CHIVES.

DRAIN PASTA AND PLACE DRAINED PASTA INTO POT WITH SAUCE, STILL OVER HEAT.  TOSS TO COAT, REMOVE FROM HEAT. PASS WITH REMAINING GRATED CHEESE.

NOTE: YOU CAN CHANGE THE COMBINATION OF MUSHROOMS TO WHATEVER YOU PREFER - IF YOU CANT FIND SHIITAKE MUSHROOMS, USE ALL WHITE - IF YOU HAVE A SELECTION OF MUSHROOMS AVAILABLE, USE AS MANY DIFFERENT KINDS AS YOU LIKE, EVEN TO OMITTING THE WHITE MUSHROOMS. ALSO - IF YOU CANT FIND DRIED MUSHROOMS, THEY CAN BE OMITTED ALSO, BUT GIVE A FABULOUS FLAVOR.

SERVES 6

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


RAVIOLI CON POLLO (CHICKEN RAVIOLI):

INGREDIENTS:

1 3/4 CUPS ALL PURPOSE FLOUR
SALT
2 EGGS
4 CLOVES GARLIC, CHOPPED (OR 1 TSP JAR CHOPPED GARLIC)
1 SMALL ONION, CHOPPED
1 CARROT, CHOPPED
6 OZ CHICKEN (OR TURKEY BREAST), CUT INTO SMALL CHUNKS
1/2 CUP WHITE WINE
1/2 CUP CHICKEN STOCK
SALT AND PEPPER
1/2 CUP CHOPPED PARSLEY (OR 4 TBL DRY)
1/4 CUP CHIFFONADE BASIL (OR 2 TSP DRY)
12 OZ RICOTTA CHEESE
2 EGGS
3/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
PINCH OF NUTMEG
1/4 CUP BUTTER
1/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

SIFT THE FLOUR AND ABOUT 1/2 TSP SALT INTO A MOUND ON A BOARD; MAKE A WELL IN THE CENTER AND BREAK IN 2 EGGS.  WORK INTO A SOFT DOUGH.  FORM INTO A BALL AND WRAP IN PLASTIC AND LET REST WHILE YOU PREPARE FILLING.

IN A LARGE SKILLET, HEAT 4 TBL OLIVE OIL ON MED-HIGH HEAT.  ADD GARLIC, ONION AND CARROT.  SAUTE UNTIL JUST BEGINNING TO BROWN.  ADD CHICKEN BREAST, COOKING UNTIL BROWNED.  WHEN BROWNED, ADD WINE AND BROTH, STIRRING TO REMOVE ANY BROWNED BITS FROM THE BOTTOM.  ADD PARSLEY AND BASIL. COOK OVER MED-HIGH HEAT UNTIL LIQUID IS EVAPORATED, STIRRING OCCASIONALLY.  WHEN LIQUID IS EVAPORATED, REMOVE FROM HEAT AND PUT CONTENTS OF SKILLET INTO FOOD PROCESSOR.  PULSE ABOUT 5-6 TIMES.  THEN PROCESS UNTIL MIXTURE IS TOTALLY COMBINED AND GROUND, BUT NOT A PASTE.  

IN A LARGE BOWL COMBINE, RICOTTA, EGG, GRATED CHEESE, NUTMEG AND CHICKEN MIXTURE.  COMBINE VERY WELL. PUT ASIDE.

ROLL OUT DOUGH VERY THINLY (ABOUT 1/8").  CUT INTO CIRCLES ABOUT 2" IN DIAMETER (SUCH AS A SMALL JUICE GLASS). OR YOU COULD CUT THEM INTO 2" SQUARES WITH A KNIFE.  PLACE A TEASPOON OF FILLING INTO THE CENTER, AND BRUSH AROUND FILLING WITH EGG WASH.  COVER WITH ANOTHER CIRCLE AND PRESS TO SEAL FILLING IN CENTER AND CLOSE EDGES.

BRING A LARGE POT OF SALTED WATER TO BOILING.  ADD RAVIOLI AND COOK UNTIL AL DENTE. DRAIN.

MEANWHILE, IN SMALL SAUCEPAN, HEAT BUTTER OVER MED HEAT UNTIL BEGINNING TO BROWN.  DRIZZLE OVER RAVIOLI AND SPRINKLE WITH CHEESE AND PARSLEY.

NOTE: THESE RAVIOLI ARE ALSO DELICIOUS WITH A TOMATO OR CREAM SAUCE.  ALSO - YOU MIGHT HAVE LEFTOVER FILLING WHICH CAN EITHER BE FROZEN, OR MIXED INTO A STUFFED PASTA, PASTA CASSEROLE.  ALSO A VERY EASY RECIPE TO DOUBLE OR TRIPLE.  YOU CAN MAKE THE RAVIOLI AHEAD OF TIME, FREEZE ON A SHEET PAN COVERED WITH PLASTIC WRAP AND THEN PUT INTO PLASTIC BAGS.

SERVES 6

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


PASTA FRA DIAVOLO (PASTA WITH HOT TOMATO SAUCE):

INGREDIENTS:

1 LB PASTA (I PREFER SPAGHETTI WITH THIS BUT ANY PASTA WILL WORK WELL)
6 CLOVES GARLIC, CHOPPED (OR 2 TSP JAR CHOPPED GARLIC)
1 ONION, THINLY SLICED
1 TSP RED PEPPER FLAKES
3 HOT ITALIAN CHERRY PEPPERS, CHOPPED
1 CAN CRUSHED TOMATOES
1/2 CUP RED WINE
SALT AND PEPPER
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)
1/4 CUP CHIFFONADE BASIL (OR 1 TSP DRY)
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

COOK PASTA IN BOILING SALTED WATER UNTIL AL DENTE.

MEANWHILE, IN LARGE SKILLET HEAT 5 TBL OLIVE OIL OVER MED-HIGH HEAT. ADD GARLIC AND ONION.  SAUTE UNTIL JUST BEGINNING TO BROWN.  ADD RED PEPPER FLAKES AND CHERRY PEPPERS.  SAUTE FOR 10 MINUTES MORE.  ADD TOMATOES AND WINE.  STIR TO COMBINE.  BRING TO A SIMMER.  REDUCE HEAT TO MED-LOW.  PARTIALLY COVER.  SIMMER FOR 30 MINUTES. ADD HERBS.  SIMMER 10 MINS MORE. SEASON WITH SALT AND PEPPER TO TASTE.

DRAIN PASTA.  ADD PASTA TO PAN AND ADD GRATED CHEESE. TOSS WITH SAUCE AND CHEESE AND SERVE.

NOTE: IF YOU CANT FIND CHERRY PEPPERS, YOU CAN SUBSTITUTE JALAPENOS FOR A DIFFERENT TASTE. 

SERVES 6

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


RISOTTO CON SALSICCIA E PEPERONI AROSTA (RISOTTO WITH SAUSAGE AND ROASTED PEPPERS)

INGREDIENTS:

2 RED BELL PEPPERS
1 YELLOW BELL PEPPER (IF UNAVAILABLE, USE 3 RED)
3 CLOVES GARLIC, CHOPPED (OR 1 TSP JAR CHOPPED GARLIC)
1 LB. ITALIAN SAUSAGE, CASING REMOVED
1 ONION, CHOPPED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
1/4 CUP CHOPPED PARSLEY
4 TBL BUTTER
3/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

TAKE PEPPERS AND PLACE DIRECTLY ON RACK IN A 500 OVEN. ROAST UNTIL BLACK ON ALL SIDES, TURNING OCCASIONALLY, VERY CAREFULLY.  REMOVE FROM OVEN AND PLACE INTO A ZIP TOP PLASTIC BAG FOR 20 MINUTES.  PEEL SKIN AND REMOVE SEEDS.  JULIENNE PEPPER AND THEN DICE.  SET ASIDE.

IN LARGE SKILLET HEAT 3 TBL OLIVE OIL ON MED-HIGH HEAT.  SAUTE GARLIC FOR 2 MINUTES.  ADD SAUSAGE AND SAUTE SAUSAGE, BREAKING UP LARGE PIECES WITH SPOON, UNTIL SAUSAGE IS VERY BROWN.

 IN LARGE SAUCEPAN HEAT 4 TBL OLIVE OIL ON MED-HIGH HEAT. SAUTE ONION UNTIL TRANSLUCENT, WITH NO COLOR.  ADD RICE, SAUTE 3 MINUTES MORE.  ADD WINE, STIRRING CONSTANTLY UNTIL ABSORBED.  ADD 1/2 CUP STOCK, ALLOWING TO ABSORB BEFORE NEXT ADDITION OF STOCK IS ADDED. AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - WHEN DONE, RICE SHOULD BE AL DENTE.  ADD SAUSAGE AND GARLIC.

WHEN LAST ADDITION OF STOCK IS ADDED, ADD ROASTED PEPPERS AND COOK UNTIL STOCK IS ABSORBED.  WHEN STOCK IS ABSORBED REMOVE FROM HEAT AND ADD PARSLEY, BUTTER AND CHEESE.  SEASON WITH SALT AND PEPPER.

SERVES 6

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



RISOTTO CON ARAGOSTA E BARBABIETOLE (RISOTTO WITH LOBSTER AND BEETS):

INGREDIENTS:

1 CUP LOBSTER MEAT (FOR 1 CUP MEAT, YOU NEED A  2 LB LOBSTER, STEAMED, ALL MEAT REMOVED.  YOU CAN ALSO USED PRE-STEAMED LOBSTER MEAT, CRAB MEAT - OR SOME SUPERMARKETS LET YOU SELECT A LOBSTER AND THEY STEAM AND REMOVE THE MEAT FOR YOU.)
4 TBL BUTTER
1/4 CUP BRANDY
1 CUP DICED ROASTED BEETS (RECIPE FOLLOWS)
1 ONION, DICED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK (OR FISH STOCK)
4 TBL BUTTER
1/2 CUP CHOPPED PARSLEY (OR 2 TBL DRY)

METHOD:

IN LARGE SKILLET HEAT BUTTER OVER HIGH HEAT.  ADD LOBSTER AND SAUTE FOR 5 MINUTES.  ADD BRANDY, AND FLAMBE VERY CAREFULLY.  WHEN FLAMES DIE DOWN, REMOVE FROM HEAT AND SET ASIDE.

 IN LARGE SAUCEPAN HEAT 4 TBL OLIVE OIL ON MED-HIGH HEAT. SAUTE ONION UNTIL TRANSLUCENT, WITH NO COLOR.  ADD RICE, SAUTE 3 MINUTES MORE.  ADD WINE, STIRRING CONSTANTLY UNTIL ABSORBED.  ADD 1/2 CUP STOCK, ALLOWING TO ABSORB BEFORE NEXT ADDITION OF STOCK IS ADDED. AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - WHEN DONE, RICE SHOULD BE AL DENTE.  ADD BEETS.

WHEN LAST ADDITION OF STOCK IS ADDED, ADD LOBSTER.  COOK UNTIL STOCK IS ABSORBED.  WHEN ABSORBED, REMOVE FROM HEAT AND ADD BUTTER AND PARSLEY.

SERVES 6


ROASTED BEETS:

WRAP EACH BEET IN ALUMINUM FOIL.  PLACE ON SHEET PAN.  ROAST IN A 400 OVEN FOR ABOUT 1 HOUR OR UNTIL BEETS ARE SOFT.  LET COOL ABOUT 30 MINUTES.  SKIN SHOULD PEEL AWAY EASILY.  (YOU MIGHT WANT TO WEAR GLOVES FOR THIS - THE JUICE STAINS!!!)  ROUGHLY 2 BEETS MAKE 1 CUP, DEPENDS ON SIZE.


RISOTTO CON POMODORI ARROSTA, ACORN SQUASH, E OLIVA (RISOTTO WITH ROASTED TOMATOES, ACORN SQUASH AND OLIVES)

INGREDIENTS:

4 GARLIC CLOVES, CHOPPED (OR 1 TSP JAR GARLIC)
1 ACORN SQUASH, PEELED AND DICED
1 CUP ROASTED TOMATOES, CHOPPED (RECIPE FOLLOWS)
1 ONION, CHOPPED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN (OR VEGETABLE) STOCK
1/4 CUP CHOPPED PARSLEY
SALT AND PEPPER
4 TBL BUTTER
3/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

IN LARGE SKILLET HEAT 4 TBL OLIVE OIL OVER MED HIGH HEAT.  SAUTE GARLIC FOR 2 MINUTES.  ADD SQUASH, SAUTEING UNTIL BROWNED.  SET ASIDE.

 IN LARGE SAUCEPAN HEAT 4 TBL OLIVE OIL ON MED-HIGH HEAT. SAUTE ONION AND OLIVES UNTIL TRANSLUCENT, WITH NO COLOR.  ADD RICE, SAUTE 3 MINUTES MORE.  ADD WINE, STIRRING CONSTANTLY UNTIL ABSORBED.  ADD 1/2 CUP STOCK, ALLOWING TO ABSORB BEFORE NEXT ADDITION OF STOCK IS ADDED. ADD SQUASH.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - WHEN DONE, RICE SHOULD BE AL DENTE.  

WHEN LAST ADDITION OF STOCK IS ADDED, ADD TOMATOES. WHEN STOCK IS ABSORBED, REMOVE FROM HEAT AND STIR IN PARSLEY, BUTTER AND GRATED CHEESE.  

NOTE: A NICE PRESENTATION WOULD BE TO SURROUND SERVING PLATTER OF RISOTTO WITH ADDITIONAL ROASTED TOMATOES AND SCATTER SLICED OLIVES AND PARSLEY ON TOP.

SERVES 6

ROASTED TOMATOES:

INGREDIENTS:

PLUM TOMATOES, HALVED LENGTHWISE
OLIVE OIL
SALT, PEPPER, BASIL (FRESH OR DRY), PARSLEY (FRESH OR DRY) AND SUGAR FOR SPRINKLING.

PLACE TOMATOES CUT SIDE UP ON SHEET PAN.  DRIZZLE WITH OIL, SPRINKLE EVENLY WITH SALT, PEPPER, BASIL, PARSLEY, AND JUST A LITTLE SUGAR.

BAKE IN A 500 UNTIL TOMATOES BEGIN TO BLACKEN - DO NOT BLACKEN AS MUCH AS A PEPPER - YOU JUST WANT A ROASTED FLAVOR TO THE TOMATOES.

LET COOL AND USE AS YOU LIKE - FOR THIS DISH, YOU JUST NEED TO DICE THEM.

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



TEGLIA DI PESCE SPADA (MARINATED SWORDFISH):

INGREDIENTS:

6 SWORDFISH STEAKS (YOU CAN ALSO SUBSTITUTE TUNA STEAKS OR RED SNAPPER STEAKS) ABOUT 7 OZ EACH
SALT AND PEPPER
1 CUP DRY WHITE WINE
1 FRESH ROSEMARY SPRIG
4 GARLIC CLOVES, CHOPPED (OR 2 TSP JAR GARLIC)
1/2 CUP EXTRA VIRGIN OLIVE OIL, DIVIDED
1/2 CUP DRY BREADCRUMBS
3 TBL DRAINED CAPERS, CHOPPED (OPTIONAL)
JUICE OF 2 LEMONS

METHOD:

 PLACE THE SWORDFISH STEAKS IN A BOWL AND SEASON WITH SALT AND PEPPER.  POUR IN WINE.  FINELY CHOP THE ROSEMARY AND ADD TO FISH WITH THE GARLIC.  COAT STEAKS WELL AND MARINATE FOR AT LEAST 1 HOUR.

DRAIN FISH, RESERVING MARINADE.  HEAT A SKILLET WITH 1/4 CUP OIL OVER MED HEAT.  SPRINKLE FISH WITH BREADCRUMBS AND CAPERS, ADD TO SKILLET AND COOK ON BOTH SIDES UNTIL NEARLY COOKED THROUGH, OCCASIONALLY BASTING WITH RESERVED MARINADE.

WHISK THE OTHER 1/4 CUP OIL WITH LEMON JUICE.  POUR OVER FISH AND COOK FOR A FEW MINUTES MORE.  SERVE HOT.

NOTE: A NICE GARNISH WOULD BE LEMON SLICES AND ROSEMARY SPRIGS AROUND THE FISH ON A PLATTER.

SERVES 6

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



FRITELLE DI RISO (RICE PANCAKES):

INGREDIENTS:

1 CUP ARBORIO RICE
2 CUPS MILK
2 TBL BUTTER
PINCH OF SALT
1 TBL SUGAR
GRATED RIND OF 1 LEMON
3 EGG YOLKS
2 TBL RUM
1 EGG WHITE
1/2 CUP ALL PURPOSE FLOUR
OIL FOR DEEP FRYING
HONEY

METHOD:

BOIL THE RICE IN THE MILK UNTIL THE LIQUID IS COMPLETELY ABSORBED.  MIX IN THE BUTTER, SALT, SUGAR AND LEMON RIND AND LET COOL COMPLETELY, THEN STIR IN THE EGG YOLKS AND RUM.

BEAT THE EGG WHITE UNTIL STIFF AND FOLD IT GENTLY INTO THE RICE MIXTURE.  FORM INTO SMALL BALLS; FLATTEN INTO DISCS ABOUT 2" IN DIAMETER.  AND 3/8" THICK.  DREDGE IN THE FLOUR.

HEAT THE OIL TO 350.  FRY THE FRITELLE IN BATCHES ON BOTH SIDES UNTIL GOLDEN BROWN.  DRAIN ON PAPER TOWELS.  DRIZZLE WITH A LITTLE HONEY AND SERVE HONEY ALONG SIDE THE FRITELLE.  SERVE HOT.

SERVES 6
