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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
How To make Rigatoni with a Sauce Of Lamb and Pine Nuts's Videos
Recipe Lamb & Eggplant Ragu
Recipe - Lamb & Eggplant Ragu
INGREDIENTS:
●8 ounces whole-wheat rigatoni, rotini or penne
●4 ounces ground lamb or lean ground beef
●2 cloves garlic, chopped
●1/4 teaspoon fennel seed
●1 1/2 cups diced eggplant
●1 teaspoon extra-virgin olive oil
●1 8-ounce can no-salt-added tomato sauce
●1/2 cup red wine
●1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
●1/4 teaspoon salt
●1/4 teaspoon freshly ground pepper
●1 teaspoon pine nuts, toasted (see Tip)
●1/4 cup crumbled feta,
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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Is Sicily's RED PESTO Better than Pesto Genovese?
The Nutribullet Ultra is Now available to purchase at
Today we make Pesto, but not the pesto you know, not the green Genovese pesto, the Sicilian tomato pesto, Pesto alla trapanese. The pesto that might be better than is green brother. Traditionally it’s also served with a southern pasta called Busiate, which we will also be learning today so let’s jump right into it.
Recipes:
Pesto Alla Trapanese: The Better Pesto from Sicily Is Italy’s Best Kept Secret
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Sources:
Pesto my Way | The Golden Balance
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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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