From the demo Autumn Bites Recipe Courtesy of Chef Meg Hall Ingredients: 1 box                    Rustichella Corn Fusili, cooked al dente Sauce: 2 lbs                      Butternut Squash Cubes, microwaved until fork tender (about 8-10 minutes) 2 ozs. Â[...]
Posts Tagged ‘Pasta’
CRISTINA’S FAVORITE PASTA WITH FRESH ROMA TOMATO SAUCE #2 Recipe
From the demo: A Big Bowl of Love Recipe Courtesy of Cristina Ferrare 4 TO 6 SERVINGS This is my mother’s favorite sauce, and I have to say without a doubt mine too. She would tell stories of how when she was little she would pick fresh ripe tomatoes every day, right off the vine [...][...]
Pumpkin Gnocchi with Sage and Pecorino Butter Sauce
Recipe courtesy of Piccolo Chef Piccolo Chef has monthly classes at Surfas for the mini-chef of all ages. Check them out today! Recipe makes 4 – 6 servings Ingredients: 1 cup canned pumpkin puree 2 tablespoons melted butter, cooled 1 ½ cups all-purpose flour 1 large egg yolk ½ teaspoon salt[...]
Orecchiette with Rapini
Orecchiette with Rapini Ingredients: 1 lb. Orecchiette 1.5 lbs of Rapini 4 Anchovies Crushed Red Pepper Flakes to taste 1-2 cloves Garlic 1/2 cup of Extra Virgin Olive Oil sea salt Preparation: Clean the rapini and remove some of the leaves and rough stems. Bring a large pot of salted water to boil.[...]
Seared Shrimp over Tomato Sauce with Pancetta, Orange & Cream
Seared Shrimp over Tomato Sauce with Pancetta, Orange & Cream Ingredients: 21-30 shrimp 1 package Pappardelle or Fettuccine 3 tbsp of extra virgin olive oil 4 shallots, minced 4 cloves garlic, minced 1 cup pancetta, cubed or chopped 1 orange peel 1 teaspoon of hot pepper flakes 1/2 cup white win[...]
Un-Curry’s Shevayachi Kheer (Marathi Toasted Vermicelli Pudding with Saffron & Cardamom)
From the Demo: Indian Tea Party with Un-Curry. January 31, 2009 Serves 7-8, Time: 60 minutes This is a classic Marathi dessert that is easy to make! Eat it with puris (Indian fried bread) or on its own. Ingredients: 2 liters whole milk 3/4 tablespoon clarified butter (optional) 3 ounces vermicelli 6[...]
Angel Hair with Bacon Cream Sauce and Peas
From the Demo & Book Signing of Freshman in the Kitchen Serves 2 -4 Ingredients: 6 Strips Raw Bacon ½ lb. Dry Angel Hair Pasta 2 tbsp. Extra Virgin Olive Oil (more as needed) ¼ cup Onion or Shallot, minced ½ cup Frozen Peas, thawed and rinsed 1 cup Heavy Cream 2 tbsp. Grated Parmesan [...][...]
New World & Old World Pastas: Pasta Puttanesca
From the demo: Foods Before and After Columbus. Recipe courtesy of Linda Civitello Ingredients: 1/2 cup Paradiso extra virgin olive oil 3-4 garlic cloves peeled and cut in half 1 can Italian plum tomatoes, San Marzano if possible 1 can of anchovies, drained and rinsed, or anchovy paste Capers – as[...]
Chef Aldo’s Shrimp & Artichoke Farfalle
Courtesy of Chef Aldo Martinelli from Our Menu Italian Foods Demo, Saturday, September 27, 2008 Serves 5 Ingredients: 1/2 lb Farfalle Pasta                                                                                Â[...]