|
From: Ellie
To: phaedrus
Subject: RE: Boscaiola (Post of 3/5/02)
Date: Friday, March 08, 2002 9:20 AM
Hi Phaed! I enjoy reading your site and copying recipes; I would
like to offer you the following recipes for Pasta
Boscaiola - for future use.
Buon appetito!
Ellie
Tagliatelle alla Boscaiola
Boscaiola means 'woodsman' in Italian; it usually means the
sauce contains mushrooms. You can use any mushrooms, not
necessarily the Porcini mushrooms shown above.
2 Tb good olive oil
3 cloves garlic, finely chopped
10 oz mushrooms, fresh or dried, soaked
14 oz can Italian plum tomatoes
Hot pepper or hot pepper flakes (optional, to taste)
Salt and black pepper
2 or more Tb Parsley
lb pasta (fresh if possible: tagliatelle,
fettucine or spaghetti, bucatini, penne)
Put 6 quarts of water to boil for the pasta.
In 1 Tb of the olive oil, sauté the garlic (from light gold to light brown,
depending on your taste). Add the hot pepper at this stage if you choose to
use it.
Add the tomatoes with the juice in the can. If they are whole, crush with the
back of a wooden spoon or spatula. Add salt and pepper to taste. Cook on
fairly high heat until the sauce is somewhat reduced, but still liquid, about
15 minutes.
While the tomatoes are cooking, clean and dry the mushrooms with a damp
cloth. Slice them to the thickness of a wooden match.
In a separate pan with the remaining Tb of olive oil, add the mushrooms and a
pinch of salt, cover, cook gently on low heat for about five minutes.
Mushrooms should give off enough moisture for cooking. Add a Tb of parsley,
set aside and keep warm.
Cook the pasta to taste, usually slightly 'al dente' - "to the tooth", or a
bit chewy or resistant to your bite (not crunchy). Drain, pour into heated
serving bowl.
Pour the tomatoes over the pasta, stir. Add the mushrooms and stir again.
Season to taste with salt (carefully) and freshly ground black pepper,
garnish with a pinch of parsley, and serve. Makes 4-6 servings.
Cavatappi Alla Boscaiola
Cavatappi with wild mushrooms & tomatoes.
Boscaiola = in the woodsman style.
Cavatappi = short helical, tubular pasta.
If fresh porcini are available use them instead of the dried and white
mushrooms.
2 oz dried porcini
4 tb extra virgin olive oil
1 tb (or more if desired) chopped garlic
1 tb chopped flat leaf parsley
10 oz white mushrooms, chopped into 1/2" dice
8 oz can of whole plum tomatoes, roughly chopped
black pepper
1 oz butter
parmesan
Soak the porcini in about 8 fl oz of tepid water for 20 minutes or so.
Squeeze out any excess water, rinse and roughly chop.
Strain the soaking liquid through kitchen paper.
Put olive oil and garlic into a pan and cook on a meduim heat until the garlic
begins to change colour.
Add parsley, porcini and soaking liquid, cook until liquid has evaporated.
Add fresh mushrooms, cook until all water they release has evaporated.
Add tomatoes, salt and pepper. Cook until tomatoes have reduced and seperated
from the oil. Toss with the cooked pasta, butter and parmesan.
Pennette alla Boscaiola
1 lb pennette (we suggest either Pennette Barilla
or De Cecco; if you can't find pennette, any kind
of maccheroni will do)
6-7 oz of fresh mushrooms or 5 oz already cooked mushrooms
5 oz of ham
1/2 cup of cream or 1/2 glass of milk
1 tb grated parmesan
salt
butter
Fill a pot with water, salt it and bring it to boiling
temperature, then cook the pennette or maccheroni (for
as long as suggested on the packing). Meanwhile put some
butter in a pan, wait till it melt and add fresh mushrooms
(or you can use ready mushrooms) thinny sliced and bits of
ham. Let them cook for ten minutes (till they brown).
When ready strain the pennette and add them to the mushrooms
and ham; add also the cream (you can use a little milk
instead if you prefer a lighter dish) and the parmesan
cheese. Mix the ingredients at low flame for a few minutes and serve.
Serves 4.
----- Original Message -----
From: Guy
To: phaedrus
Sent: Friday, March 08, 2002 7:11 AM
Subject: Dish for Italian potluck spagetti supper
Hi old friend.Hope this finds you and yours well.If you had to prepare
something to bring to a spagetti potluck dinner and you had time and
everything else you needed,and wanted it to be true Italian and impressive,
what would you do. I'll let you know how it turns out if I go.
Take care,
Your friend,
Guy
Hi Guy,
Well, it wasn't too much trouble for me to come up with an idea. I like meat and seafood. This is not the best time of year for seafood, so.....
One of my favorite Italian meat dishes is braciole or braciolone. You may choose to use a different recipe than the one below, but it's a good one.
I'm not much for raisins, so I think I would use pine nuts instead. It would still be authentic.
Phaed
Braciolone
1 lb. top round steak (sliced thin)
1/2 lb. ground beef
1/4 cup bread crumbs
1 egg, beaten
4 Tbsp. Parmesan cheese
4 Tbsp. raisins
2 eggs, hard boiled
4 bacon strips
1/2 bunch scallions, chopped
1 tsp. basil
4 Tbsp. parsley, chopped
1 garlic clove, chopped
tomato sauce
Place steak flat, layer strips of bacon over top. Combine the above
ingredients and layer over bacon. Place hard boiled eggs down the
center. Roll tightly and secure with string. Brown well on all sides
gently pour your favorite tomato sauce over meat. Cook slowly 1 hour.
Serve sliced with your favorite Colavita pasta.
----- Original Message -----
From: CCR
To: phaedrus
Sent: Thursday, March 07, 2002 5:30 PM
Subject: Looking for McCalls recipe...
> Waaaay back in the 70s I bought a ***recipe card file from McCall's***
> (says copyright 1973 by McCalls Publishing Co, "Great American Recipe
> Card Collection". It had a manicotti recipe unlike any other and after
> loaning it to a friend some years ago have not seen it since.
> I definitely remember that the recipe called for fennel seed and maybe
> anise. It had meat and provalone/mozzarella cheese filling - no ricotta
> or cottage cheese. It was sooooo good and though I have been trying to
> reproduce it, I can't recall all the ingredients... If you've come across
> it and would lead me to it, it would be WONDERFUL! Thanks, -ccr
Hi CCR,
No way to track it from the card collection. All I can do is look for
similar recipes. See below.
Phaed
Manicotti
Ingredients :
2 pkgs. manicotti noodles (24)
1/2 c. chopped onion
1 1/2 lbs. ground beef
16 oz. shredded Mozzarella cheese
8 oz. tomato paste
28 oz. tomato sauce
1 tbsp. Italian spice
1/2 tsp. basil
1/2 tsp. celery salt
1/2 tsp. fennel
1 tsp. oregano
1 tsp. garlic powder
Preparation :
Prepare manicotti noodles according to package. Brown ground
beef with onions. Drain off grease and cool. Transfer cooled meat
to mixing bowl. Add 8 ounces shredded cheese, tomato paste, 8
ounces shredded cheese, tomato paste, 8 ounces tomato sauce and
spices; mix well. Fill shells with mixture. Pour 1/2 remaining
sauce in bottom of baking dishes. Arrange stuffed shells in pans
and top with rest of sauce. Cover and bake at 375 degrees for 35
minutes. Remove cover, top with remaining cheese. Bake 15 minutes.
----------------------------------
Baked Manicotti
Ingredients :
Tomato Sauce:
1/2 c. olive or salad oil
2 c. finely chopped onion
2 cloves garlic, crushed
2 cans (1 lb. size) tomato puree
2 cans (2 lb. 3 oz. size) Italian plum tomatoes
1/4 c. chopped parsley
2 tbsp. sugar
2 tbsp. salt
3 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. pepper
1 tsp. fennel seed
Filled Shells:
2 pkgs. (12 shells each) manicotti
Olive or salad oil
1 c. chopped onion
2 cloves garlic, crushed
2 lbs. ground chuck
1 egg, slightly beaten
1 tbsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. pepper
2 pkgs. (8 oz. size) Mozzarella cheese
1 c. grated Parmesan
Preparation :
1. Tomato Sauce: In 1/2 cup hot oil in large saucepan, saute 2
cups onion and 2 cloves garlic, 5 minutes, until tender. 2. Add
rest of sauce ingredients, 1 cup water; bring to boil. Lower heat;
simmer, covered, 1 hour, stirring occasionally. 3. Shells: In 3
tablespoons hot oil in large skillet, saute 1 cup onion and 2 cloves
garlic, 5 minutes, until tender; remove. 4. In same skillet, brown
beef, stirring. With slotted spoon, transfer beef to onion mixture.
Add egg, salt, herbs, pepper, and 1 1/2 cups sauce. Grate 1 1/2
packages Mozzarella; stir into meat mixture. With small spoon, fill
raw manicotti with meat mixture. 5. Preheat oven to 375 F. Spoon
4 cups sauce in bottom of 17x12x2 inch baking pan. Arrange 3 rows
of manicotti lengthwise (8 across). Cover with remaining sauce;
sprinkle with Parmesan. Top with rest of cheese, sliced. Bake,
covered with foil, 60 minutes; bake, uncovered, 10 minutes. Serves
10.
----------------------------------
Baked Manicotti
Ingredients :
TOMATO SAUCE:
1/2 c. olive or salad oil
2 c. finely chopped onion
2 cloves garlic, crushed
2 (1 lb.) cans tomato puree
2 (2 lb. 3 oz.) cans Italian plum tomatoes, undrained
1/4 c. chopped parsley
2 tbsp. sugar
1 1/2 tbsp. salt
3 tsp. dried oregano leaves
2 tsp. dried basil leaves
1/2 tsp. pepper
1 tsp. fennel seed
2 c. water
Filling:
1/3 c. olive or salad oil
2 c. chopped onion
2 cloves garlic, crushed
2 1/2 lbs. ground chuck
2 eggs, slightly beaten
2 tbsp. salt
2 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/2 tsp. pepper
3 (10 oz.) pkgs. frozen chopped spinach, thawed, drained, finely chopped
1 (8 oz.) pkg. mozzarella cheese
2 (8 oz.) pkgs. manicotti shells (16 shells ea.)
2 c. grated Parmesan cheese
2 (8 oz.) pkgs. mozzarella cheese
Parsley
Preparation :
1. Make tomato sauce. In 1/2 cup hot oil in a 5 quart Dutch oven
or kettle, saute 2 cups onions and 2 cloves garlic until tender,
5 minutes. 2. Add remaining sauce ingredients (mash tomatoes with a
fork) and 2 cups water. Bring to boil, lower heat; simmer,
covered and stirring occasionally 1 hour. 3. Meanwhile, make
filling. In 1/3 cup hot oil in large skillet, saute onions and
garlic until tender, about 5 minutes, turn into large bowl. 4. In
same skillet, brown chuck, stirring to break up with wooden spoon,
until well browned, about 20 minutes. Remove with slotted spoon
to onion mixture. Add egg, salt, herbs, pepper, chopped spinach
and 3 cups sauce. Mix well. 5. Coarsely grate 1 package
mozzarella; stir into meat mixture. 6. Preheat oven to 375 degrees.
In about 6 quarts rapidly boiling salted water carefully place
manicotti, a few at a time, stirring gently. Boil 2 minutes just
to soften; drain. With small spoon fill manicotti with meat
mixture; set aside. 7. Spoon a third of sauce into bottom of a
large round cake pan, 16 1/2" in diameter, 2" deep. Arrange
spoke fashion half of the filled shells on top of sauce (see
note). Cover with a third of sauce, sprinkle with Parmesan
cheese. Place remaining manicotti on top spoke fashion. Top with
the remaining sauce, arrange slices of mozzarella cheese on top
of manicotti. Sprinkle with remaining Parmesan cheese. 8. Cover
tightly with foil. Bake 60 minutes. Remove foil, bake, uncovered,
15 minutes or until bubbly if desired. Sprinkle with Parmesan
and chopped parsley before serving. NOTE: Two 9"x13"x2" baking
pans may be used; divide manicotti, sauce and cheese between the two
pans. Bake, covered 40 minutes, uncovered 10 minutes. Sauce and
filling can be made a day ahead and refrigerated. Cook manicotti
shells and assemble before baking.
----- Original Message -----
From: Miriam
To: phaedrus
Sent: Friday, March 08, 2002 7:31 AM
Subject: recipie help
good morning. your 'website' is a delightful 'find'! Perhaps you
could assist me, too. I used to make a chicken-rice pilaf with
walnuts and found the recipe in either Woman's Day or Family Circle
around 1971-1973.
--- Miriam
Hi Miriam,
Below are several chicken-rice pilaf recipes with walnuts.
Phaed
Chicken Rice Pilaf
Ingredients :
2/3 c. long grain rice, uncooked
2/3 c. broken thin spaghetti
1/3 c. olive oil
3 c. chicken broth
1 c. broccoli florets
1/4 tsp. thyme
1 c. chicken or turkey
1/2 c. sliced green onions
1/4 c. chopped walnuts
1/4 c. diced red pepper
Preparation :
In oil, add rice and pasta; brown 5 minutes. Add broth, broccoli
and simmer 15 minutes. Add remaining ingredients; cover and simmer
15 minutes.
---------------------------------
Chicken Pilaf
Ingredients :
1/4 c. butter or margarine
1 c. chopped onion
1/2 c. chopped celery
1 c. uncooked rice
1/2 tsp. each basil and oregano or Italian seasoning
1 tsp. Accent
2 c. cooked chicken, cut or leftover turkey may be used
2 chicken bouillon cubes
2 c. water
3/4 c. chopped walnuts
Preparation :
Melt butter in large skillet or Dutch oven. Add onion and
celery, cook, stirring until tender. Add raw rice and seasoning and
cook until rice is golden. Add all remaining ingredients except
walnuts. Bring to boil. Lower heat, cover and cook 20 to 25
minutes until liquid is absorbed. Add walnuts and serve. Serves 5
to 6.
----------------------------------
Chicken Pilaf
Ingredients :
2 c. cooked chicken in strips
1/2 c. butter
1 tbsp. instant minced onion
1/3 c. walnuts, chopped
1/2 tsp. pepper
1/4 tsp. ground coriander
2 c. rice, uncooked
4 c. chicken broth
2 med. tomatoes, chopped
Preparation :
Saute chicken in butter in large skillet 3 minutes. Add instant
onion and walnuts, cook 2 minutes. Season to taste with salt,
pepper, and coriander. Add rice and cook over medium heat 5
minutes, stirring constantly. Add chicken broth and tomatoes; bring
to boil, cover, simmer 20 minutes or until rice is cooked and liquid
absorbed. Turn off heat and let stand 5 minutes before serving.
----- Original Message -----
From: Miriam
To: phaedrus
Sent: Friday, March 08, 2002 7:31 AM
Subject: recipie help
Also, I used to have a recipe for coriander cookies that were ball-shaped
and ever so good, but, alas, that recipe has also disappeared.
Any assistance in regaining these tasty treats is greatly appreciated.
--- Miriam
Hi Miriam,
Below is the only coriander cookie recipe that I could locate.
Phaed
Coriander Cookies
Ingredients :
2 c. flour
1 c. sugar
2 tbsp. ground coriander seeds
3/4 c. softened butter
1 egg, beaten
1 tsp. vanilla
1 tbsp. milk
Preparation :
Mix together first 3 ingredients. Stir in butter. Mix together
the next 3 ingredients and add to the first bowl. Roll into 1/2
inch balls. Place on cookie sheet. Flatten with a fork. Bake at
400 degrees for 6-8 minutes. Don't overcook. Cool on rack.
|
