There are a couple ways to get tender squid: a very quick
sauté or a very long simmer. This simple yet impressive recipe uses the former
method. We call for a Thai or serrano chile because they're easier to find here
-- try your local supermarket -- than the small, thin Italian hot chiles.
Active time: 45 min Start to finish: 1 hr
1 lb cleaned squid, bodies and tentacles separated but kept
intact
6 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped
1 (1 1/2-inch) fresh red or green Thai or serrano chile,
halved crosswise
1/2 lb grape or cherry tomatoes, halved
1/3 cup dry white wine
1/2 cup raisins
1/4 cup drained bottled capers, rinsed, patted dry, and
coarsely chopped
1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta
1/2 cup loosely packed torn fresh basil leaves
1/4 cup pine nuts, lightly toasted
1 (1- by 1/2-inch) strip fresh lemon zest, finely chopped
If squid are large, halve ring of tentacles, then cut longer
tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid
bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into
1/4-inch-thick rings. Pat squid dry.
Heat 3 tablespoons oil in a 12-inch heavy skillet over
moderately high heat until hot but not smoking, then sauté garlic and chile,
stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1
minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and
capers and simmer, stirring, 30 seconds. Remove from heat.
Cook pasta in a 6-quart pot of boiling salted water until al
dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
Add pasta to tomato mixture with 1/4 cup reserved cooking
water and cook over moderately high heat, stirring constantly, 1 minute. Remove
from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If
pasta looks dry, moisten with more cooking water.
Divide pasta among 4 plates, then drizzle each serving with
some of remaining 3 tablespoons oil.
Pasta can be made so many ways, that even if you are afraid of the carbohydrates, you can make a pasta dish that is healthy and delicious.
But pasta by itself is merely starch. It needs a sauce, and it needs a protein. And if you stick to that idea, you can make a dozen pasta meals in your head in one minute.
Pork, lamb, beef, fish, and chicken team up with pasta in a really great way. You can always make meatballs from beef, but you can also make them from ground lamb or veal. And this will change the flavor of the sauce in which it is cooked in a very unique way.
If you like chicken Parmesan, this is a great Italian dish that practically screams that it needs a pasta side dish. Fettuccine Alfredo is also a delicious Italian sauce, except it is white. This goes with chicken also, and you can substitute the fettuccine with tortellini, or even wide egg noodles for a variation. Boil some florets of broccoli in the boiling pasta water, and your meal just became more healthy for you.
There are different types of sausages that you can use, too. Like there is hot Italian sausage and sweet Italian sausage. Both have very distinct flavors, and if you make them in the sauce, the sauce will take on the flavor of the sausage. If you are used to making a meat sauce from ground, browned beef, you might want to try some crumbled browned Italian sausage instead.
Cod and shrimp, as well as many other types of fish, go well with different kinds of pastas, too. For a different type of white sauce, you could try some condensed cream of mushroom soup, or even cream of celery, and add a little milk to it. This, with your fish and spaghetti, for instance, is another great meal.
As far as the sauce is concerned, there are red Italian sauces, white Italian sauces, or you can use gravies in the ravioli or tortellini and perhaps Swedish meatballs, made with pork. Of course, some people consider rice as a type of pasta, which opens up a whole new recipe book. Rice and beans, with a Spanish style sauce is a great way to substitute meat for the protein. And chicken and rice, Chinese pork with rice, and various Mexican fish dishes with rice, along with just the right sauce or gravy, makes a variety of wonderful meals using the simple pasta dish.
Thanks for reading our article. You can find at great Pasta Delivery Singapore here.
Are you a busy person with a very hectic schedule? If you have not much time to spend in the kitchen, you would surely benefit from recipes that do not require you to cook for several hours. These dishes may be simple to make; however, they still come with superb taste and nutritious goodness that will definitely appeal to your discriminating taste buds. In only a snap, you can turn everyday meal into fine dining because of the sophisticated taste of these dishes.
If you are interested in Italian cooking, you should definitely read this article for more ideas on what to prepare and cook. Italian dishes are famous for their rich taste, exciting aroma and nutritious ingredients. Check out these easy Italian food recipes that you can prepare for breakfast, lunch, dinner or snack time.
Parigiana Risotto This heavy dish is perfect for lunch or dinner. It features the interesting combination of rice, cheese, onion and wine. This recipe is ideal for those who are in the rush for work. It takes no more than 30 minutes to cook, thus making it a snappy yet nutritious dish. You can eat the dish on its own or serve it with grilled or fried meat.
Vegetarian Pesto Relish the delightful taste of pesto on your pasta or bread with an authentic Italian vegetarian pesto recipe. With the right amounts of basil, garlic, pine nuts, olive oil and pepper, you can create the perfect pesto. You will surely love the taste and the healthful goodness of this recipe that you can make in only as little as 15 minutes. Simple have your food processor ready and cook the pasta or toast the bread. You will definitely have a wonderful brunch, breakfast or snack with this recipe.
Melenzane Fritte Enjoy a fried dish loaded with nutrients. This recipe features an exquisite combination of eggplants, white rice, cheese, eggs and a few seasonings. You only need to blend well the ingredients in the right amounts and fry the mixture until golden brown. In only a matter of 10 to 15 minutes, you can delight on a satisfying dish perfect as a heavy snack for teatime.
Braciollatini If you cannot resist the taste of pork, you will love a fabulous recipe that is easy to make. It includes pounded pork cutlets, hard-boiled eggs, breadcrumbs, raisins and some herbs such as oregano and basil. Simply combine all the ingredients, which you will use to use as a filling to the pork cutlet. After spreading the mixture onto the pork cutlet, roll and seal the pork before frying it. Choose from your favourite dip or sauce to add more taste to this delightful dish.
These are only a few of the many simple Italian recipes that you can make. Whether you are after vegetables or meat for your everyday meal, you can make the dish easy on your taste buds. Try these authentic Italian food recipes for a healthy and satisfying dining experience. You will love the hassle-free time that you can have in preparing and cooking these dishes.
For more information on food and recipes, please visit: italian food recipes.
Every culture has a certain food that is consider a staple, and when it comes to the Italians it is the Italian noodle that is the food of choice. This noodle known as pasta is basically as important to the Italians as rice is to the Chinese. This food was simple to make when food was scarce, and it is to this day a good solid food that can be depended on. You will find many great types of pasta that can be used either as sides for other dishes, or they can be the main course itself. Whatever you choose to do with pasta, you can be sure that you will not disappoint.
Healthy Noodles
When it comes to healthy Italian noodles, you can actually find some great varieties these days. Many whole wheat pastas are available on the market to purchase, or if you are so inclined and talented enough you can make your own. This pasta is the same as the white or yellow variety, yet it is less heavy, and contains less starch and carbs. This whole wheat pasta comes in all of the many shapes that can be found. Pasta is something that is used in so many dishes that it is something that you cannot be without in your kitchen. From soups and salads to dishes such as lasagna and spaghetti, pasta has a large place in the Italian diet. This is something that has gone on for generations, and it is not likely to ease up any time soon.
Plethora Of Shapes And Sizes To Be Had
When it comes to Italian noodles, you can be sure that there are several styles and shapes to choose from. The Italians are like inventors when it comes to Pasta, as they can forge new shapes seemingly at will. The tool and die makers for the pasta machines, have a great deal of experience when it comes to making molds for the pasta they envision. These noodles are used for so m any different recipes, it is actually understandable why the Italians would even need so many different shapes of pasta. Depending on the size of the dish, you can see pasta shapes that are so tiny they are just visible, all the way up to shells that are as large as a baseball. Whatever the occasion, you can be sure that there is pasta that will meet the needs.
A Good Filling Dish
One thing you will definitely not have to worry about when it comes to Italian noodles is that you will never walk away from the table hungry. There are so many large pasta dishes available today, that you are going to struggle to choose what you want to dine on. When you are finished however, you can be sure that you are not going to walk away from the table unsatisfied. Italian pasta is an excellent way to fill the belly, and you are going to love each and every bite.
Pasta is more than just spaghetti! Are you tired of the traditional spaghetti with pasta sauce? This seems to be the old standby for a quick meal. Yes, the kids love it but it gets a little boring, so it's time to switch things up with your pasta dishes. There are an infinite number of ways to serve pasta. Here are three great recipes and one of them you can freeze in a large quantity and have it ready in no time for a fast dinner.
2 tbsp cornstarch 1 (14 ounce) can of chicken broth 1 tsp dried oregano 1/4 tsp garlic powder 2 c. small broccoli flowers 2 medium carrots, sliced 1 medium onion, cut into small wedges 1 medium tomato, diced 4 cups hot cooked penne pasta, cooked without salt 3 tbsp grated Parmesan cheese
Directions:
1. Mix the cornstarch and 3/4 cup of the broth. 2. Mix the remaining broth with the oregano, garlic, broccoli, carrots and onion in a saucepan. 3. Heat to a boil and cover and cook over low heat for 5 minutes or until vegetables are tender. 4. Add the cornstarch mixture and cook, stirring until the mixture boils and thickens. 5. Stir in the tomato.
Toss this sauce with the penne and serve with cheese.
Chicken Pasta
1 tbsp olive oil 2 c. shredded rotisserie chicken (store-bought variety) 1 c. frozen small peas 1/2 c. chicken broth 2 cloves garlic, finely chopped 12 oz. bow-tie pasta or another shaped pasta 1/2 c. freshly grated Parmesan cheese 1 tbsp butter Salt
1. In large skillet, heat olive oil over medium-high heat. 2. Add the shredded chicken and heat through. 3. Stir in the garlic, peas and broth. 4. Simmer for a couple of minutes until the broth has reduced slightly. 5. Keep it warm over low heat.
Now,
1. In large pot boil the pasta for about five minutes in salted water. 2. Drain the pasta and add it to the chicken mixture. 3. Stir in 1/2 cup Parmesan cheese and butter then simmer over medium heat. 4. Be sure to stir frequently and drain when pasta is al dente; about 3 minutes.
Done! Now serve with some additional Parmesan to sprinkle over top.
Cheese Stuffed Pasta Shells
40 jumbo shell pasta Cooking spray or oil 1 (12-ounce) tub of 1% low-fat cottage cheese 1 (15-ounce) tub of ricotta cheese 1 cup (4 ounces) shredded Asiago cheese 3/4 c. (3 ounces) grated fresh Parmesan cheese 2 tbsp fresh chives, chopped 2 tbsp fresh parsley, chopped 1/4 tsp black pepper 1/4 tsp salt 1 (10-ounce) pkg. frozen chopped spinach, thawed and drained 6 cups marinara sauce 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Pre-heat oven to 375°.
1. Cook pasta according to package directions, drain and set aside. 2. Spray two 13 x 9-inch baking dishes with the cooking oil and set aside. 3. Put cottage cheese and ricotta cheese in a food processor; process until smooth. 4. Combine cottage cheese mixture, Asiago cheese, Parmesan cheese, chives, parsley, pepper, salt and spinach. 5. Spoon or pipe 1 tbsp cheese mixture into each shell.
Hint: Put mixture into a freezer bag and cut one corner off, use to pipe into shells.
If baking to serve right away:
1. Place half the shells with their seam sides up, in a baking dish. 2. Pour 3 cups marinara over the stuffed shells. 3. Sprinkle with 1/2 cup mozzarella. 4. Repeat with remaining stuffed shells in a second dish.
Cover with foil. Bake at 375° for 30 minutes or until heated through.
If freezing:
Wrap the unbaked shells in plastic wrap squeezing out any air bubbles and wrap again with heavy-duty foil. These can be stored in the freezer for up to 2 months.
To prepare frozen unbaked shells:
1. Pre-heat oven to 375º. 2. Unwrap shells reserving the foil. 3. Place in the casserole dishes and cover with the foil. 4. Bake at 375º - after 30 minutes add the 3 cups of marinara sauce. 5. Continue baking for another 30 - 40 minutes until heated through.
This is a great make ahead recipe for the freezer and is a fantastic time saver. You can wrap them in individual serving packets for a quick lunch or in a larger package for a dinner size. Freezer meals are not only time savers but they can save you money as well!
Cooking, like every other activity worth endeavoring, has an art. To be able to prepare culinary dishes is truly a great gift that gyrates the taste buds and satisfies the heart. It requires practice, a love and desire for cooking foods, and patience. In this article, you are presented with tips from expert chefs that you should take into consideration when preparing pasta, rice, or potatoes.
When pasta is fresh it tends to require less water than dried pasta. You need to have a large saucepan of rapidly boiling water ready-just about enough boiling water for the pasta to cook in. To prevent the pasta from sticking together, a little oil should be added to the water. After that, add pasta to the pan, making sure that the water remains boiling, while at the same time stirring for ten seconds to separate the pasta. Depending on the type of pasta you're using, boil for two to four minutes.
Spaghetti should be untangled before serving. Sometimes, when you allow spaghetti to cool for too long, it becomes tangled. If this happens, toss it back into the hot water and stir with a large spoon. Right after that, drain and rinse the pasta in cold water. Some olive oil may be added if you see it fit.
Al dente pasta is a special type of pasta. Al dente, an Italian phrase, means "to the tooth".
Cooked pasta should be soft but still firm when you bite it. It is said that the easiest way to determine whether pasta is "al dente" is removing a piece from the saucepan and testing it between your teeth. The ideal "al dente" pasta will have some texture when bitten, but it should not be dry and hard in the middle.
Pasta is also cooked dried. Do not fall prey to the common mistake of not having enough boiling water when cooking dried pasta. Prepare a large saucepan of rapidly boiling water. Add a little oil and pasta to the pan. To separate the pasta, stir for twenty seconds. Depending on the shape of the pasta and the flour used, boiling should be for ten to fourteen minutes. To serve hot, drain and eat immediately without any extra oil or butter. To serve cold, rinse pasta under warm water, and then rinse under cold water.
When preparing "perfect pasta" you do not actually boil the noodles! Instead, boil the water and add pasta after turning off the fire. Cover the pasta, removing cover only to stir the pasta every five minutes for twenty minutes. This way, you will never have overcooked pasta, but perfect pasta every time.
Let's now move on to rice. Here are some tips for making fluffier rice. Before adding rice, add one teaspoon of lemon juice to the water. This will not change the flavor but will plump up the grains to give you perfect rice.
Here are some tips for adding flavor to rice. Chicken stock, beef stock, or tomato juice are wonderful substitutes for plain water when boiling flavored rice. It may be served "as is" or more flavor may be added by sautéing some vegetables in olive oil and garlic and then adding them. This will give you a delicious and healthy side dish.
Here are some tips for reducing the stickiness of pasta and rice. Because of the starch in pasta and rice, they tend to stick together. This may be avoided by adding a splash of vinegar when boiling them. This gives you perfect, stick-free pasta and rice every time.
Here are some tips for making the fluffiest possible baked potatoes. You need to choose a potato with high starch content. Examples of good choices are Russets and Idahos. To aid steam in escaping during baking, pierce the potatoes several times with a knife before placing them in the oven.
Wrapping your potatoes will cause them to steam rather than bake, so do not do this. When serving your baked potatoes, before adding toppings, cut a slit in the top and squeeze the sides of the potato.
Here are some great tips for making the skin edible when you're baking potatoes. Before placing them into a hot oven, rub the outside of your potatoes with some vegetable oil. This will cause it to become not only soft,but delicious as well. A little added butter and sour cream, or even shredded cheese gives you a perfect side dish!
Smothered in butter or drowned in gravy...however you like them...mashed potatoes are a wonderful accompaniment to a variety of meals. To copy a page off the professional's book, start making your mashed potatoes by putting several whole garlic cloves in the water with the boiling potatoes. All this garlic cooked up will add a superb flavor during mashing. Add buttermilk, cream cheese, sour cream butter, or a combination of these while mashing potatoes. Careful experiments in this will help you discover what his best.
If you need baked potatoes in a flash, here are some excellent tips from the experts. Potatoes may be microwaved, but are always nicer in the oven. Slicing your potatoes in half (lengthwise) and baking them with the flat part facing down, will facilitate speed in baking. Remember to grease the baking sheet, then simply place potatoes into a 375-degrees oven for approximately thirty minutes.
1 small bunch broccoli, about 1 heaping cup of florets
1 small zucchini, diced
4 asparagus spears
1/2 cup peas, fresh or frozen
1/2 cup snow peas
3 minced garlic cloves
3 Roma or other paste tomatoes, seeded and diced
12 basil leaves, chopped
4 Tbsp. butter
1/4 cup chicken broth (use vegetable broth for vegetarian option)
1/2 cup heavy cream
1/2 cup grated parmesan cheese
Salt
Method
1 Get a large pot of water boiling. Salt it well. It should taste like the sea. Fill a large bowl with ice water. Boil the broccoli for 1 minute. Add the asparagus and boil another minute. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.
If you want, you can boil your pasta in the same pot you boiled the vegetables in, or you can start over and boil new water; I use the same water.
2 In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute. Add the diced tomatoes and sauté another 2 minutes, stirring often.
3 Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil. Add the cream and toss in all the vegetables you boiled, plus the peas. Stir to combine. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
4 Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not gloppy – add some more chicken broth, cream or water.
5 Boil the angel hair pasta. Note: If you are using spaghetti, you will want to start cooking it before you begin sautéing the garlic and zucchini. Angel hair will only need 1-2 minutes to cook, vermicelli or spaghetti can take 8-12 minutes.
As soon as the pasta is done, transfer it with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed. Grind some black pepper over everything and serve immediately.
You will want a dry white wine with this, ideally a dry French white.
First of all, let me just say this. I love both Chinese food and Italian food. Don't get all excited and start thinking I am bashing on any particular culture. I am not; in fact I am attempting to take a man's view on cooking Italian. Both styles are mega delicious and should be consumed in great quantities.
1.Italian wine: Need I say more? Ever hear of a good Chinese wine? I think not. Maybe a Saki, but as far as I am concerned, it's an acquired taste.
2.Complexity: Husbands who don't venture into the kitchen much tend to feel more comfortable with something not as complex. Spaghetti and meatballs is really not too tough.
3.Lots of variations: You can start with any kind of pasta, dump anything on top of it, and you have transformed the ordinary into the extraordinary. Anything in your pantry or refrigerator is fair game.
4.Tomatoes: Tomatoes are beautiful. They come in so many varieties, and can be spiced in so many ways. How can you not like them?
5.Simple ingredients: We have very good Chinese friends who invited us to dinner once. She asked me to grab something out of the refrigerator for her while she was creating our culinary delight. Upon opening the refrigerator, I saw items that I have never seen in my refrigerator before. There was funky plant life and animal parts that I did not think you could buy much less eat. This was one well stocked unit but I would have to imagine it would take a while to buy all those ingredients. Italian refrigerators seem a little simpler. Besides, gizzards and chicken feet just don't work for me.
6.Neater noodles: Italian noodles are just more fun to me. You get all kinds of noodles in all sorts of shapes and sizes. You can buy them in boxes and bags or make them yourself. Chinese noodles, while delicious, seem to have less variety.
7.Easy to make: For some reason I just can't get my white Anglo Saxon attempt at Chinese food to taste authentic. I never seem to have the one ingredient that creates the magic touch. In Italian cooking, I have everything I need,( which is the fab four: olive oil, onions garlic and basil), and it is usually just comes down to adding more of "this" or "that'
8.Impersonations: I just don't do a good imitation of an Asian, but I can get you going with my rendition of Vieto ala beanie. Everyone can do a good Italian imitation. This is the part where cooking is becomes fun. (its easier to make fun of your own) I love to entertain my children with my cheesy attempts at cultural impressions. It's better received to kiss your fingertips in appreciation than to muster up a large belch.
9.Italian food tastes better the next day: My grandmother would make sauce, but we were never allowed to eat it until the next day. That's because all the flavors came together while it sat overnight in the refrigerator after assembly. What I once thought was a cruel thing to do to a boy, turned out to be a rewarding exercise in patience. (check out our pasta fagioli, most excellent the next day)
And the number one reason....(Actually #10)
Garlic: As far as I am concerned, garlic is the center of the universe. I can't get enough of it. I love the smell of it, I like it on my hands, I like the way it smells in the kitchen, I like it on bread, in sauce, on pizza or in pesto. Heck if I could get away with garlic sheets on the bed. (you get the idea) Italians love to cook with it and its versatility is certainly bound to make it the signature of any dish. Sauté' some with some onions and olive oil, it can make a grown man cry.
1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes and celery.
2. Cover with a lid and simmer over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally.
3. Cook the tagliatelle in plenty of boiling salted water. Drain and divide between plates. Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce. Finish with a further scattering of cheese and a twist of black pepper.
3 medium carrots, cut into small dice (about 3/4 cup)
3 medium celery ribs, cut into small dice (about 3/4 cup)
1 small onion, cut into small dice (about 3/4 cup)
Kosher salt
2 lb. ground lamb
1 cup dry white wine
1/4 cup tomato paste
3 sprigs each (about 6 inches long) fresh parsley, rosemary, and thyme, tied together with kitchen string
1-1/2 lb. dried or 1-3/4 lb. fresh short, ruffled pasta, such as reginetti or campanelle
Flaky sea salt, such as Maldon
Grated pecorino romano, for serving
Microgreens, for garnish (optional)
In a 2-quart saucepan, bring the broth, peppercorns, and star anise to a boil. Remove from the heat and let steep at least 30 minutes.
In a 6- to 7-quart heavy-duty pot, melt the butter and olive oil over medium-low heat.
Add the carrots, celery, onion, and 1/4 tsp. salt.
Cook, stirring occasionally and adjusting the heat as needed, until tender, about 10 minutes.
Push the vegetables to one side, increase the heat to medium high, and add the lamb.
Season the lamb with 1/2 tsp. salt and let briefly sit undisturbed until somewhat browned.
Cook, stirring occasionally, to combine with the vegetables, until the lamb no longer looks raw, about 10 minutes.
Add the wine and tomato paste and stir gently to combine.
Simmer until the wine is absorbed, about 3 minutes (the meat will still look wet).
Through a fine-mesh sieve, strain 3 cups of the broth into the pot. Add the herb bundle. (Reserve the remaining 1 cup broth.)
Cook, uncovered, over very low heat, stirring only occasionally, until the sauce has thickened and the flavors are fully developed, at least 2 hours. If the liquid evaporates too quickly, add a little of the reserved broth.
Remove the herb bundle; any rosemary leaves in the ragù will have softened and are good to eat.
At this point, the sauce can be cooled and refrigerated for up to 3 days or frozen for up to 3 months.
Refrigerate or freeze the remaining broth for reheating and serving.
When ready to serve, reheat the ragù, if necessary; it should be thick and fluid, but not dry.
Add more of the reserved broth, if necessary.
Bring a pot of well-salted water to a boil and cook the pasta to al dente according to package directions.
Reserve 1 cup of the pasta cooking water and drain. Return the pasta to the pot or transfer to a warm bowl.
Gently toss the Fresh pasta with about 1 cup of the ragù, adding 1/3 cup of the reserved cooking water to moisten the pasta. Add more ragù and pasta water to coat the pasta well.
Divide the pasta among warm bowls and ladle a small amount of the remaining ragù on top of each. Top with a little olive oil, a sprinkle of cheese, a tiny pinch of the flaky salt, and the greens, if using.
