August 8th, 2008 by alice
Tags: Lasagna, Proscuitto
INGREDIENTS
- 8ounceslasagna noodles, cooked
- 8ounces italianprosciutto, chopped(imported preferably)
- 4-5 vine ripetomatoes, peeled and chopped
- 1cupricotta cheese
- 1/2cup fresh gratedromano cheese
- 1cup fresh gratedparmesan cheese
- 1lbfresh mozzarella cheese, sliced
- 1mediumonion, chopped
- 1lblean ground beefor pork sausage
- 4tablespoonsfresh basil, chopped
- 4garlic cloves(minced or chopped)
- 1/4teaspoonoregano
- ground black pepper
- 1/2cupdry white wine, I have also used red (optional)
- 2tablespoons good qualitybalsamic vinegar
- 2tablespoonsolive oil
- freshbasil sprigs(to garnish)
DIRECTIONS
- Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
- To make the lasagna sauce, in a large saucepan or cast iron skillet, over medium-high high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes.
- Add the lean beef/pork sausage, oregano, a touch of black pepper and saute 10 minutes.
- Add the wine & Balsamic vinegar and cook until the wine is almost evaporated.
- Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.
- Grease a 9″ x 12″ or larger, baking pan.
- Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, cottage cheese, parmesan and mozzarella cheese.
- Add a second alternating layer of noodles, sauce and other ingredients.
- Repeat until pan is full ending up with a top layer of sauce.
- Sprinkle with Parmesan cheese and bake in a pre-heated oven at 400 degrees for 30 minutes.
- Garnish with fresh basil.
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August 8th, 2008 by alice
Tags: Fried, Lemon, Ouzo, Pan, Shrimp
INGREDIENTS
- 1/2cupouzo
- 1/4cupfresh lemon juice
- 1/2teaspooncayenne pepper
- 1 1/2lbslarge shrimp, shelled
- 3tablespoonsextra-virgin olive oil
- salt
DIRECTIONS
- In a large, shallow dish, combine ouzo, lemon juice and cayenne.
- Add the shrimp and toss to coat thoroughly.
- Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours.
- Dry the shrimp.
- In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering.
- Add half of the shrimp and cook over high heat, stirring, until golden and just cooked (2 minutes).
- Season with salt and transfer to a platter.
- Repeat with the remaining oil and shrimp.
- Serve hot or warm.
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August 8th, 2008 by alice
Tags: Barbecued, Spoonburgers
INGREDIENTS
- 1 1/2lbsground beef
- 1/2cuponions, chopped
- 1/2cupcelery, chopped
- 1/2green bell pepper, chopped
- 1garlic clove, minced
- 1tablespoonworcestershire sauce
- 1/2cupketchup
- 1/2teaspoonpaprika
- 1/8teaspoonpepper
- 1 (6 ounce)cantomato paste
- 3/4cupwater
- 2tablespoonsred wine vinegar
- 2teaspoonsbrown sugar
- 1teaspoondry mustard
DIRECTIONS
- Brown the ground beef in a skillet.
- Drain off the fat.
- Add all of the ingredients to the slow cooker. Stir well.
- Cook on low for 6-8 hours or on high for 3-4.
- Serve hot over hamburger buns.
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August 8th, 2008 by alice
Tags: Baby, Dropped, Green, Meatballs, Penne, Sauce, Spoon
INGREDIENTS
- 10ouncesbaby spinach, rinsed but not dried
- 1/4cupmascarpone cheese
- 3tablespoonsheavy cream
- 4garlic cloves, lightly crushed
- salt & freshly ground black pepper
- 1smallonion, quartered
- 1largeegg
- 1teaspoonrosemary, finely chopped
- 3/4lblean ground beef
- 6tablespoonsparmigiano-reggiano cheese, freshly grated
- 3tablespoonsextra-virgin olive oil
- 1/2cupdry white wine
- 2largeegg yolks
- 3/4lbpenne
DIRECTIONS
- Put the damp spinach in a large saucepan and cook over high heat until wilted, about 3 minutes. Transfer the spinach to a strainer and drain. In a food processor, combine the spinach with the mascarpone, 1 tablespoon of the heavy cream and 1 garlic clove and puree for 30 seconds. Transfer the spinach mixture to a bowl and season with salt and pepper.
- Wipe out the bowl of the food processor. Add the onion quarters and 2 more garlic cloves and process until finely chopped. Add the whole egg and the rosemary and process for 30 seconds longer. Add the ground beef and 1/4 cup of the Parmigiano. Season the meatball mixture with salt and pepper and process until blended.
- In a large skillet, cook the remaining 1 garlic clove in 1 tablespoon of the olive oil over moderately high heat until the garlic begins to sizzle. Drop rounded teaspoons of the meat mixture into the pan and cook until sizzling, shaking the pan for even browning. Add the wine and the remaining 2 tablespoons of cream and cook for 3 minutes longer, stirring gently. Reduce the heat to low and add the spinach puree. Cover and cook until the sauce thickens slightly, about 10 minutes. In a bowl, beat the egg yolks with the remaining 2 tablespoons of Parmigiano and 2 tablespoons of olive oil and season with pepper.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, then drain and transfer to a bowl. Toss the pasta with the egg yolk mixture, the green sauce and the meatballs and serve immediately.
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August 8th, 2008 by alice
Tags: Celery, Rootpple, Slaw
INGREDIENTS
- 2tablespoonscilantro, coarsely chopped
- 2tablespoonschives, snipped
- 2tablespoonsextra-virgin olive oil
- 1tablespoonfresh lime juice
- 1/2teaspoongaram masala
- 2granny smith apples, peeled cored and julienned(2 cups)
- 1 1/4lbscelery root, peeled and julienned(2 cups)
- 4ouncesdaikon radishes, peeled and julienned(1 cup)
- salt & freshly ground black pepper
DIRECTIONS
- In a large bowl, combine the cilantro, chives, olive oil, lime juice and garam masala.
- Add the apples, celery root and daikon, season with salt and pepper and toss well.
- Serve the slaw lightly chilled or at room temperature.
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