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How To make Rigatoni with a Sauce Of Lamb and Pine Nuts
1 Whole onion
chopped
3 tb Olive oil
2 Cloves garlic :
chopped
1/2 lb Lamb ground
1 t Dried oregano
2 tb Fresh parsley :
chopped
1 tb Tomato paste
1 c Chicken broth
Salt and freshly ground Black pepper to taste 1 lb Rigatoni (durum wheat
Pasta) 1/4 c Fresh mint leaves :
Chopped 3/4 c Feta cheese crumbled
1 1/2 tb Olive oil :
optional
3 tb Pine nuts -- toasted
In a heavy saucepan, saute the onion in the 3 Tablespoon. oil over low heat for 3 to 4 min. Add the garlic and cook, stirring, for less than a minute; then add the lamb and oregano. Cook the lamb over high heat, stirring frequently to break up the lumps, until it has just lost its raw color. Stir in the parsley, tomato paste and chicken broth. Season with salt and pepper. Bring to a simmer, place cover on slightly askew and cook over low heat for 15 min. While the sauce is cooking, bring a large kettle of water to a boil. When the water is boiling furiously, add 1 Tablespoon. salt; add the rigatoni and stir once or twice. Boil the pasta for 8 to 10 min., or until tender-firm to the bite. Turn the pasta into a colander, drain well, then transfer to a large warmed bowl. Pour over the sauce, add the mint, feta cheese, pine nuts, and optional 1 1/2 Tablespoon. of olive oil.
Toss again and serve piping hot. Recipe By : Washington Post, 9/27/95
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Italian Pasta /Trofie al Pesto/Ligurian trofie al Pesto/Basil pesto sauce/त्राेफ्रि यल पेश्ताे
Ingredients 2 serving
Plain flour 1cup ( for making pasta)
Fresh basil leaves 75gm
Parmigiana Reggiano 30-35gm
Pecorino Fiore Sardonic 15-20gm
Peeled clove 1
Pine nuts 10gm
Virgin olive oil 1/4 cup
Coarser salt to taste
Procedure
First clean surface area to make a dough.
Start kneeding dough using small amount of warm water make it medium soft.
Once done cut it into 3 equal halves and again roll them and give them rope shape.
Then cut them all into small size of about 4-5 mm.
And sprinkle dough so they don’t stick with each other.
Once done imagine you have square board where you are rolling you dough.
Take one small piece of sought and roll it in hand first if you are making it for first time.
Then put that rolled pieces of dough on top right corner of your board and using your palm press it little bit and roll down diagonally half way through and slide it left side with bit more pressure giving it 3 curl.
Once done sprinkle flour again and boil it in salt water for 3-4 min.
Using hand check your pasta once it’s sticky strain out as we are cooking only half done.
Once done strain it and add small amount of oil and keep it a side.
Basil pesto sauce
In your motor pistol add little salt and grind garlic and then add basil on it.
Grind it until you get fine paste unless you like granular basil sauce.
Add pine nuts and make it fine paste using olive oil in between so that it loosen up the paste asking it easier to grind.
Once’s it’s fine add Parmigiano Reggiano Cheese grind it more using warm water and olive oil.
Once it’s fine add Pecorino Fiore Sardo cheese.
Bit it more until it’s fine and smooth paste and
Now heat up oil in pan and add both sauce and pasta and cook it until, you get your choice of consistency on basil pesto sauce.
And serve it.
Please do like and share this video if you enjoyed.
Thanks
Pesto my Way | The Golden Balance
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The Lesser Known Pesto You Need To Try This Summer
Today we're making the Sicilian-style pesto alla Trapanese. This one differs from Genovese pesto pasta since it includes tomatoes and subs almonds for pignoli. It's loaded with flavor from the fresh basil, mint, and parsley and is just perfect for summer. We love it warm but it's also great at room temp or even cold. Hope you enjoy it!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
PESTO ALLA TRAPANESE PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1 pound (454g) gemelli pasta - or busiate, casarecce, penne
2 cups reserved pasta water - will not need it all
1 clove garlic
½ cup (60g) blanched almonds
1 packed cup (20g) basil leaves
¼ cup (5g) mint leaves
¼ cup (5g) flat-leaf Italian parsley
½ cup (120g) extra virgin olive oil plus more if needed
1 ¼ pounds (566g) plum tomatoes skin and seeds removed
1 cup (80g) Pecorino Romano grated
½ teaspoon crushed red pepper flakes
salt - to taste ****will need salt!****
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