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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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Recipe 7: Rigatoni with Eggplant Puree - الوصفة 7: ريجاتوني مع بورييه الباذنجان
Rigatoni With Eggplant Puree
Tip from Daman: Enjoy eating pasta with more vegetables and protein, and less carbohydrates and fat.
Serves: 4
Prep time: 45 minutes
Cooking time: 30 minutes
Ingredient:
• 600 g eggplant
• 4 tbsp. extra-virgin olive oil
• Sea salt and black pepper to taste
• 4 tbsp. coarsely, chopped flat-leaf parsley
• 5 tbsp. basil, chopped
• 3 Tbsp. toasted pine nuts
• 1 garlic cloves, roughly chopped
• 1 shallot, diced
• ½ Tsp. dried oregano
• 2 roasted bell pepper, peeled, seeded and diced
• 400 g rigatoni pasta or penne pasta
• ¼ cup low fat feta cheese
Method:
• Heat oven to 200°C and line a baking sheet with parchment paper.
• Cut eggplant in half lengthwise.
• Brush with 1 tbsp. oil and season with generous pinch salt and pepper. Arrange eggplant cut side down on prepared baking sheet and bake, rotating pan once halfway through, until tender, 45 to 50 min.
• Transfer baking sheet with roasted eggplant to wire rack. Turn eggplant flesh from skins; discard skins. Place flesh in a fine-mesh sieve set over a bowl; let drain 10 minutes. Discard liquid.
• Cook pasta in the boiling water until al dente; drain and transfer to a large serving bowl.
• In the center of cutting board, mound parsley & basil, roasted red bell pepper, 2 tbsp. pine nuts, garlic and oregano; finely chop together.
• In a large skillet, heat remaining 3 tbsp. oil over medium-high heat. Add shallot and cook for 4 minutes, then add the parsley & basil mixture; reduce heat to low and cook, stirring frequently, 1 minutes. Stir in eggplant and cook 1 minute more. Remove skillet from heat.
• Toss to combine well the eggplant mixture with pasta crumbles the cheese on top garnish with the remaining pine nuts and serve immediately.
Bon appetit from Activelife! :)
Trofiette with pesto genovese and toasted pine nuts recipe, My Cooking Box for 2 people
Cooking like a real chef has never been so easy...Experience the true ligurian tastes with the fragrance of the basil fields...The box contains all the ingredients in the right amounts to cook a recipe signed by the chef Francesca Marsetti. 100% italian products. The box includes a step by step recipe in addition to all the ingredients.
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Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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Mushroom, Leek and Tarragon Pasta | Gordon Ramsay
A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour.
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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