Italian Cooking - The guide and recipes: Pasta Part 2: Strand Pasta
Don't know how to order pasta in Italian Restorante? Here's the pasta guide & recipes.
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Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also. The basic difference from one variety to the next is the thickness of the strands. The thicker strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce.
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Creamy Truffle Mushroom Pasta
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Creamy Truffle Mushroom Pasta
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How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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Creamy Mushroom Sauce Pasta ????
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Creamy Fettuccine Boscaiola- Day 20/20
Ingredients:
- 1 clove garlic, grated
- 1 shallot, fine diced
- 200g bacon, diced
- 200g mushrooms, thinly sliced
- 50g Parmesan cheese
- 1/2 cup white wine
- 1 tbsp butter
- 1 tbsp olive oil
- 200ml thickened cream
- 1 tbsp parsley
- 100g fettuccine
1. Combine butter and olive oil in a frying pan on medium/high heat. Allow butter to melt before adding shallot, bacon and mushrooms, seasoning with salt and pepper. Cook for 5-10 minutes or until the moisture has been cooked out and the bacon and mushrooms are nice and brown
2. Heavily season boiling water with salt and drop in fettuccine, stirring for 30 seconds to a minute to avoid sticking
3. Add garlic, stirring for 30 seconds before deglazing the pan with white wine, making sure to scrape the bottom of the pan clean. Cook until wine has reduced by 90%
4. Pour in thickened cream and turn the heat down to medium/low. Bring cream to a simmer and allow to cook, reducing, for 4-5 mins.
5. Add cooked and drained pasta to the cream sauce, stirring to combine. Add Parmesan and taste for seasoning
6. Serve with fresh chopped parsley as a garnish
Pasta Woodsman Style
Pasta Woodsman Style (adapted from Lidia Bastianich)
1/4 cup extra-virgin olive oil
3 garlic cloves, chopped
3 sweet Italian sausages, peeled and crumbled
1 pound cremini mushrooms, trimmed, cleaned, sliced thin
1 can 28oz canned Italian plum tomatoes.
1 cup frozen peas, defrosted and drained
1 1/2 cups chicken stock
1/2 cup heavy cream
2 cup fresh ricotta cheese
1 cup freshly grated Parmigiano-Reggiano cheese
1 lb pasta
Freshly ground black pepper
Salt
Bring 6 quarts salted water to a boil in an 8-quart pot over high heat.
Heat the oil in a wide, heavy skillet over medium heat, toss in the garlic, and cook, stirring, until golden, about 2 minutes. Crumble the sausage into small pieces, cook until the sausage is lightly browned, about 5 minutes.
Stir about half the mushrooms into the sausage mixture. Add the remaining mushrooms as those in the pan wilt, making room for more. Cook, stirring occasionally, until all the mushrooms are lightly browned, about 5 minutes. If the mushrooms give off liquid, allow time for the juices to boil off before the mushrooms start to brown.
Pour the tomatoes into the skillet, stir in the peas, and bring to a boil. Lower the heat so the sauce is at a lively simmer, season lightly with salt and pepper, and cook a minute or two. Stir in the stock and bring to a boil. Cook until the sauce is lightly reduced about 5 minutes. Pour in the cream and bring to a boil. Spoon the ricotta into the sauce and stir gently to mix.
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Remove from the heat and stir in 1 cup of grated cheese. Check the seasonings, adding salt and pepper if necessary. Spoon an additional cup of ricotta over top of pasta and serve immediately.