DOCSLIB.ORG

Ligurian Pesto with Spaghetti

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ligurian Pesto with Spaghetti GUASTELLO’S VILLAGE MARKET Ligurian Pesto with Spaghetti Serves 4 – 6 Ingredients Kosher salt 10 cups (loosely packed) fresh basil leaves (about 2 bunches) 1/2 cup finely grated Parmesan plus more for serving 1 1/2 tablespoons pine nuts 1 garlic clove, coarsely chopped 1/2 cup mild extra-virgin olive oil plus more for drizzling 1-pound spaghetti Bring a large pot of lightly salted water to a boil. Set a colander in a large bowl of ice water (this will make it easier to strain the basil later). Working in batches, blanch basil for 10 seconds. Using a large slotted spoon, transfer basil to colander in ice water; let cool completely. Set aside 1/2 cup blanching water. Reserve pot with blanching water. Drain basil by lifting colander from ice water. Using your hands, squeeze excess water from basil; transfer basil to paper towels. (You should have about 1/2 cup.) Place blanched basil, 1/2 cup Parmesan, pine nuts, and garlic in a food processor. Pulse until well combined, adding blanching water by tablespoonfuls to thin if needed, and stopping occasionally to scrape down sides. Process until a smooth, thick purée forms, about 1 minute. Transfer basil mixture to a medium bowl. Stir in 1/2 cup oil. Season to taste with salt. Return water in pot to a boil; add more salt. Cook spaghetti, stirring occasionally, until al dente. Spoon 1/2 cup pesto and 1/4 cup pasta cooking liquid into a large bowl. Using tongs, transfer spaghetti to bowl and toss vigorously, drizzling with oil and adding more pesto and cheese as you continue to toss, until spaghetti is glossy and well coated with sauce. Season with salt. Divide among bowls; sprinkle with cheese. Credit: bonappetit.com 28510 Harper, St. Clair Shores, MI 586.771.1187 www.guastellosvillagemkt.com .
Load more

Recommended publications
  • Spaghetti Bolognese Bolognese Sauce Is One of Those Recipes That Everyone Should Learn to Cook
    Spaghetti Bolognese Bolognese sauce is one of those recipes that everyone should learn to cook. It can be adapted to make lasagne, chilli-con-carne or even a cottage pie and you can add extra vegetables such as mushrooms and peppers to use up whatever you have in the fridge. Nutritional information per portion (420g): Energy Fat Saturates Sugars Salt 1408kJ 333kcal 9.3g 2.9g 6.9g 0.3g 17% 13% 14% 8% 5% Wheat (gluten)* of an adult’s reference intake. Typical values per 100g: energy 335kJ/79kcal. Equipment Ingredients Weighing scales Serves 4 Sharp knife 1 medium onion Chopping board 1 garlic clove Peeler 1 carrot Small bowl x 2 100ml boiling water Measuring jug 2 x 5ml spoons olive oil Kettle 1 x 5ml spoon dried oregano Measuring spoons 300g lean minced beef Saucepans (or deep 400g can chopped tomatoes frying pan) x 2 2 x 15ml spoons tomato Wooden spoon puree Can opener 300g uncooked spaghetti Colander Black pepper (optional) * Presence of allergens can vary by brand – always check product labels. If you serve food outside the home you must make allergen information available when asked. Top Tips • You could leave the carrots unpeeled but ensure that all soil is removed before cooking. • To avoid using two saucepans, cook the pasta first and put to one side. Then cook the sauce and stir the pasta into the sauce until reheated. www.letsgetcookingathome.org.uk LGC062 Spaghetti Bolognese Method Something to try next time 1. Peel and finely chop the onion and garlic. • Add extra vegetables for a healthier sauce, such 2.
    [Show full text]
  • Spaghetti Bolognese Serves: 2 Time: 50 Min
    Spaghetti Bolognese Serves: 2 Time: 50 min The Italian classic that can be served up any time, team with a mixed crunchy salad Ingredients ½ tbsp oil (if using chicken or turkey mince) 100g lean beef mince 1 onion, finely chopped 1 clove garlic, finely chopped 400g can of chopped tomatoes 1 tbsp tomato puree 1 tsp dried mixed herbs ½ red pepper, chopped 100g mushrooms, sliced ½ carrot, chopped ½ courgette, chopped 150g dry spaghetti pepper to taste Method - For the bolognese sauce Heat the oil and brown the mince over a gentle heat, stirring to stop it from sticking. Add the onion to the mince and cook for 2-3 minutes. Add the remaining ingredients, apart from the pasta (if you don’t like one of the vegetables, swap it for another), bring the sauce to the boil, then lower the heat and simmer gently for 15-20 minutes. Add pepper to taste. Serve with spaghetti or other pasta (cook pasta as described below). Cooking pasta You will need about 75g pasta per adult. Bring a large pan of water to the boil. Add pasta, bring back to the boil, stir well and leave to cook for about 8 minutes. Test if the pasta is cooked. Drain cooked pasta immediately and serve with sauce. Handy tip: To save leftover boiled pasta, mix drained pasta with a little oil, cover with cling film and store in the fridge for a maximum of 1 day. Nutritional information Nutrient Per 100g Per 480g portion Energy 55 kcal (231 kJ) 264 kcal (1109 kJ) Protein 2.78g 13.36g Carbohydrate 9.7g 46.55g (of which sugars) 1.64g 7.86g Fat 0.85g 4.08g (of which saturates) 0.22g 1.07g Fibre 1.01g 4.86g Sodium 0.04g 0.20g Salt 0.1g 0.5g Allergy advice Contains: wheat (gluten).
    [Show full text]
  • Menu Is Subject to Changes Without Prior Advice
    Entrees / Salad • Caprese salad ◼ - (Lunch | Dinner with limited availability) - Fresh tomato / Fresh Mozzarella / Extra Virgin Olive Oil / Fresh Basil / Basil / Oregano / Salt / Pepper / Balsamic Vinegar Glaze Pasta • Penne “in bianco” with Butter or Extravirgin Olive Oil o Change Penne with Spaghetti or Tagliatelle o Topped with Parmesan • Penne with Tomato Sauce ◼ o Change Penne with Spaghetti o Topped with fresh mozzarella and basil leaf • Caserecce with Basil Pesto ◼ o Change Caserecce with Spaghetti, Rotini or Bowtie o Topped with parmesan and cherry tomatoes • Penne with 4 Cheese sauce ◼ o Change Penne with Maccheroni o Ask for Plain or topped with walnuts and/or green onion • Spaghetti Aglio & Olio (Extra virgin Olive Oil, Garlic and Red Spicy Flakes) ◼ o Change Spaghetti with Penne o Ask for Extra Spicy on side • Tagliatelle with House Meat Sauce ◼ o Change Tagliatelle with Spaghetti or Rotini • Maccheroni with Creamy Sausage and Mushrooms ◼ o Change Maccheroni with Caserecce or Penne • Tagliatelle with Creamy Ham & Sweet Green Peas ◼ • Penne Truffle & Mushrooms ◼ o Change Penne with Maccheroni • Spaghetti with Cacio & Pepe ◼ • Tagliatelle with Creamy Mushrooms ◼ o Change Tagliatelle with Penne or Maccheroni • Spaghetti with Tomato and Sausages ◼ o Change Spaghetti with Rotini or Penne • Caserecce with Broccoli & Sausage ◼ o Change Caserecce with Rotini • Tagliatelle with Parmesan Cream ◼ o Change Tagliatelle with Penne • Spaghetti with Lemon Cream ◼ o > Limited availability < o Change Spaghetti with Tagliatelle 08 o Ask for
    [Show full text]
  • Spaghetti Squash
    L OS A NGELES R EGIONAL F OODBANK Spaghetti Squash Buying & Storing Look for hard fruit that is heavy in size and pale in color Avoid those with soft spots and green in color The average spaghetti squash will yield about 5 cups Can be stored at room temperature for about a month After cutting, wrap in plastic wrap and refrigerate. Use within 2 days Pack cooked squash into freezer bags, seal , label and freeze. How to Cook Spaghetti Squash Bake it: Cut squash in half and put it cut side down on a lightly greased baking sheet. Cook squash in a preheated 350°F oven for 30 minutes or until the flesh is tender when poked with a fork or knife. Boil it: Place squash in a large pot of boiling water. Boil for about 20-30 minutes or until the flesh is tender Microwave it: Cut the squash in half and remove the seeds. Place cut sides up in a microwaveable dish with 1/4 sup of water. Cover with plastic wrap and cook on high for 10-12 minutes. Depending on the size of the squash, add more cooking time. Let stand for 5 minutes Spaghetti Squash Prep time: 15 min Directions: Variations Cook time: 30 min 1. Preheat oven to 350°F. Lightly grease Add other mixed vegeta- Servings: 6 a baking sheet bles. Make sure you Ingredients: 2. Place squash cut side down on the bak- use contrasting colors. ing sheet, bake for 30 min in a preheat- 1 Spaghetti ed oven, or until a sharp knife can be inserted with only a little Squash, resistance.
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • Spaghetti Alla Carbonara SERVES 4-6
    Spaghetti alla Carbonara SERVES 4-6 INGREDIENTS 1 pound dry spaghetti 3 tablespoons extra-virgin olive oil 6 ounces pancetta or slab bacon, cubed or sliced into small chunks 4 large garlic cloves, finely chopped 1/2 teaspoon of Kosher salt 2 egg yokes and 2 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving (the real stuff) Freshly ground black pepper METHOD LAUREN’S QUICK TIPS Prepare the sauce while the pasta is cooking to ensure that • Drain the pasta while it still has a bite because it will continue to the sauce is ready when the spaghetti is cooked. cook after it’s drained. • Be sure to add the egg mixture off the heat and stir quickly. Add Bring a large pot of heavily salted water to a boil, add the lots of pepper and pretend you‘re in Rome! pasta and cook for 8 to 10 minutes or until tender but still has a bite. Don’t over cook the pasta. Drain the pasta, coat the strands in the bacon fat. reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off While the water is boiling, heat the olive oil in a deep skillet the heat to ensure this does not happen.) Thin out the sauce over medium heat. Add the pancetta and sauté until the with a small amount of the reserved pasta water, until it bacon is crisp and the fat is rendered.
    [Show full text]
  • Preview-Approachguides-Italy-Food.Pdf
    PREVIEWCOPY Introduction Previewing this book? Please check out our enhanced preview, which offers a deeper look at this guidebook. Food guides for the ultra curious, Approach Guides take an in-depth look at a destination’s local cui- sine to help you understand its food culture, navigate menus and discover regional specialties. Italy offers an unrivaled culinary experience. With a food landscape that changes from region to region, there is always something you have not tried. But the really special thing is when you taste an old favorite that redefines how you think about it from then on: osso bucco from Lombardia, pro- sciutto di Parma from Emilia-Romagna, mozzarella di bufala from Campania, or even something as everyday as coffee in Friuli-Venezia Giulia. It is your to discover. What’s in this guidebook • A region-by-region review. This Approach Guide provides a high-level review of each of Italy’s regions, giving you detailed information on local specialties across all courses: anti- pasti, primi, secondi and dolci. • Food culture. Italy takes its food seriously and this guidebook helps you navigate the land- scape, covering topics such as when not to order a cappuccino and how much to tip. • Italian food basics. To acquaint you with the basics of Italian cuisine, this guidebook of- fers detailed profiles of Italian salumi and pasta types, as well as a comprehensive Italian-to- English glossary of food-related terms. • Recommendations. To help in your selection process, we point out not-to-be-missed local specialties. PREVIEW • Information the way you like it.
    [Show full text]
  • Spaghetti Alla Carbonara
    Spaghetti Carbonara Origin and history[edit] ​ ​ ​ [5] As with many recipes, the origins of the dish and its name are obscure, ​ however, most sources ​ [1][2] trace its origin to the region of Lazio. ​ ​ ​ ​ The dish forms part of a family of dishes involving pasta with bacon, cheese and pepper, one of which is pasta alla gricia. Indeed, it is very similar to pasta cacio e uova, a dish dressed with melted ​ ​ ​ ​ lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to ​ some researchers and older Italians, may have been the pre-Second World War name of carbonara.[4] ​ Spaghetti alla carbonara “There are many theories for the origin of the name carbonara, which is likely more recent than the ​ ​ [4] dish itself. ​ Since the name is derived from carbonaro (the Italian word for 'charcoal burner'), some ​ ​ ​ ​ ​ [1] believe the dish was first made as a hearty meal for Italian charcoal workers. ​ In parts of the United ​ ​ ​ States, this etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ('charcoalmen') secret society prominent in the early, ​ ​ [6] repressed stages of Italian unification in the early 19th century. ​ It seems more likely that it is an ​ ​ ​ [7] [8][9] "urban dish" from Rome, perhaps​ popularized by the Roman restaurant of the same name. ​ ​ ​ ​ ​ The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second ​ ​ ​ ​ ​ World War; notably, it is absent from Ada Boni's 1930 La Cucina Romana ('Roman cuisine').
    [Show full text]
  • Simple Spaghetti Makes 6 Servings. You'll Need
    Simple Spaghetti Makes 6 servings. You’ll Need - Take Out - 1 pound lean ground beef or large skillet ground turkey pancake turner spoon 1 small onion can opener measuring spoons 2 (16 ounce) cans unsalted tomatoes knife cutting board 2 (6 ounce) cans tomato paste 1 teaspoon oregano 1 teaspoon basil 2 cloves garlic 1 package artificial sweetener (optional) Hot cooked spaghetti 1. Brown meat. Drain. 2. Chop onion and garlic. Add with tomatoes and tomato paste to meat. 3. Measure oregano and basil. Add to meat. 4. Bring to a boil. Turn heat down. Simmer for 20 minutes. Stir occasionally. 5. Remove from heat. Add artificial sweetener before serving. 6. Serve over cooked spaghetti. Exchange: 2 starch, 2 meat, 1 vegetable Pot Roast Makes 16- 3 ounce servings. You’ll Need - Take Out - 4 pound chuck roast dutch oven knife 1 medium onion cutting board measuring cups 1 clove garlic 2 cups water or beef broth salt and pepper (optional) carrots, celery and potatoes (optional) 1. Trim fat from chuck roast. 2. Slice onion and chop garlic. 3. Put roast in dutch oven with onion and garlic. Measure and add water or broth. 4. Simmer on top of stove for 2 ½ hours. 5. Can add cut up carrots, celery and potatoes last half hour. Exchange: 3 meat Succulent Sirloin Makes 4- 3 ounce servings. You’ll Need - Take Out - 1 pound sirloin steak- broiler pan with rack 1 inch thick knife cutting board 1 clove garlic knife salt and pepper (optional) 1. Trim fat from steak. 2. Cut garlic in half.
    [Show full text]
  • Antipasti Misti Antipasti Pizze Formaggi Salumi
    ANTIPASTI MISTI 15 Chef Selection of Meet our producers… Antipasti, Formaggi & Salumi (n) Pio Tosini has been producing ANTIPASTI Prosciutto di Parma in the town of Langhirano since 1905 when Ferrante Burrata, Pine Cone Syrup, olive, raisin 11 Tosini started his business curing Frittatine, Pasta, Prosciutto Cotto pork. It is still a family business, Provolone 12 carried on by his great, great Marinated Beet, Hazelnut grandson, Giovanni. We consider it to Ricotta Salata (N) 7 be the best Prosciutto di Parma Marinated Sardines and Fried Chickpeas produced today. Shaved Onions Parmigiano Reggiano Valserena has 12 Tuscan Kale Salad, Garlic, been produced by the Serra family in Cannellini Bean, Bread Crumb 10 Emilia Romagna for 15 years. They raise 200 Bruna Alpina brown cows Arugula & Parmigiano Salad Hazelnut, Castello di Ama Olive Oil which produce a low yield, rich milk. There are only four brown cow Olivewood Balsamico (N) 10 producers of Parmigiano and the Hamachi & King Salmon, Fennel, Lemon Oil Serra family produces less than 8 Fennel Pollen 11 wheels per day. They age the cheese Sicilian Citrus Salad, Pistachio, for a minimum of 24 months to gain Castelvetrano Olive, Pickled Pepper 12 their trademark sweet, delicate Speck Wrapped Tomino Boscaiolo 14 cheese, with a golden yellow color. Castello di Ama produces a lively, peppery olive oil in a small hamlet nestled among gentle Tuscan hills, in the Chianti Classico region. It is of We use a selection of hard woods, exceptional quality and adds a unique including apple, cherry and maple to not finish to our cuisine. only maintain the 700 degree cooking temperature, but also add to the distinct characteristic of the Neapolitan style pizzas.
    [Show full text]
  • Kids Menu Front 10.12.17
    Entrees Entrees Entrees Entrees $550 each $550 each $550 each $550 each (10 & under only, no sharing please) (10 & under only, no sharing please) (10 & under only, no sharing please) (10 & under only, no sharing please) Sub fries for strawberries or green beans for $1 extra Sub fries for strawberries or green beans for $1 extra Sub fries for strawberries or green beans for $1 extra Sub fries for strawberries or green beans for $1 extra Macaroni & Cheese Macaroni & Cheese Macaroni & Cheese Macaroni & Cheese Grandma Sedgwick’s Spaghetti Grandma Sedgwick’s Spaghetti Grandma Sedgwick’s Spaghetti Grandma Sedgwick’s Spaghetti spaghetti tossed with ground beef, tomato, cheddar cheese spaghetti tossed with ground beef, tomato, cheddar cheese spaghetti tossed with ground beef, tomato, cheddar cheese spaghetti tossed with ground beef, tomato, cheddar cheese Noodles with Cheese & Butter Noodles with Cheese & Butter Noodles with Cheese & Butter Noodles with Cheese & Butter Grilled Cheese & French Fries Grilled Cheese & French Fries Grilled Cheese & French Fries Grilled Cheese & French Fries Chicken Fingers & French Fries Chicken Fingers & French Fries Chicken Fingers & French Fries Chicken Fingers & French Fries Cheese Pizza, tomato sauce mozzarella Cheese Pizza, tomato sauce mozzarella Cheese Pizza, tomato sauce mozzarella Cheese Pizza, tomato sauce mozzarella Spaghetti Marinara Spaghetti Marinara Spaghetti Marinara Spaghetti Marinara Side of Green Beans or Strawberries 295 Side of Green Beans or Strawberries 295 Side of Green Beans or Strawberries
    [Show full text]
  • Spaghetti with Lemon Pesto T
    1/25/2021 Spaghetti with Lemon Pesto | Christopher Kimball’s Milk Street JOIN! 12 WEEKS FOR $1 SPAGHETTI WITH LEMON PESTO 25 MINUTES his unusual pasta dish is modeled on the taste. So to make a lemon pesto that approximated T spaghetti al pesto di limone from Italy’s the original, we use a little sugar to temper any Amal coast. Amal lemons, best known harshness. For an extra layer of citrus complexity, for their use in the production of limoncello, an we add lemon zest to the pasta cooking water; the Italian lemon liqueur, are enormous, with extremely oils that the zest releases lightly perfumes the thick skin and a sweet, oral fragrance and avor. spaghetti and reinforces the lemony notes of the By comparison, the variety of lemons commonly pesto. available in the U.S. are sharper and more brash in Don’t forget to remove the lemon zest from the boiling water before dropping in the pasta. If le in as the spaghetti cooks, the zest may turn the water bitter, and the strips are a nuisance to remove from the strands of cooked noodles. https://www.177milkstreet.com/recipes/spaghetti-lemon-pesto?allow_token=41a2ebd8-f7c2-46fe-8468-a553c78696c5&utm_source=Christopher+Kimb… 1/2 1/25/2021 Spaghetti with Lemon Pesto | Christopher Kimball’s Milk Street INGREDIENTS 4 LEMONS KOSHER SALT AND GROUND BLACK PEPPER 1½ TEASPOONS WHITE SUGAR, DIVIDED 1 POUND SPAGHETTI ½ CUP SLIVERED ALMONDS 1 OUNCE (WITHOUT RIND) PARMESAN CHEESE, CUT INTO ROUGH 1-INCH PIECES, PLUS FINELY GRATED PARMESAN TO SERVE ⅓ CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE 2 TABLESPOONS FINELY CHOPPED FRESH CHIVES DIRECTIONS Using a vegetable peeler (preferably a Y-style peeler), remove the zest from the lemons in long, wide strips; try to remove only the colored portion of the peel, not the bitter white pith just underneath.
    [Show full text]