|
|
发表于 7-12-2007 10:59 AM
|
显示全部楼层
原帖由 镁潆 于 7-12-2007 10:47 AM 发表 
题外话
有人知道pasta要怎么做吗？
朋友很down，想做个pasta逗他开心 
弄这个。。。
Penne Pasta with Lemon Infused Vegetables and Ricotta Salata Serves 4 to 6
1 pound penne pasta
1 gallon water
2 tablespoons salt
4-6 ounces virgin olive oil
1 tablespoon garlic
1 tablespoon lemon zest
1-2 teaspoons red pepper flakes
1 lb. Shiitake mushrooms, quartered
1 cup red peppers, diced
1 pound broccoli, florets
1 each large fennel, cut into strips
1 teaspoon fresh thyme
1/4 cup Italian parsley, coarsely chopped
1 lb. ricotta salata cheese
Parcook the broccoli and fennel by boiling for 3-4 minutes in salted water, drain and reserve. To cook the pasta, bring the salt and water to a boil. Add the pasta and stir frequently to prevent the pasta from sticking together. Cook until the pasta is almost tender, approximately 8-10 minutes. Drain and reserve some of the cooking liquid.
While the pasta is cooking, heat a large sauté pan over medium heat and sauté the garlic, lemon zest, and the red pepper flakes in the olive oil for 3-4 minutes, being very careful not to brown the garlic. Add the red peppers and Shiitakes and continue to cook until the mushrooms are tender.
Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning. Add the cooked pasta, half of the parsley and season with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid.
Portion the pasta into heated bowls and garnish the tops with grated ricotta salata and the chopped parsley.
Note: Ricotta salata is a dry salted ricotta cheese that has a sharp, almost tangy flavor; it is available in most Italian grocery stores.
This is a vegetarian dish with large pieces of Shiitake mushrooms that help give this dish a hearty, meaty flavor.
Each Serving Provides:
492 Calories; 14 g Protein; 74 g Carbohydrates; 15 g Fat; 0 mg Cholesterol; 1791 mg Sodium; Calories from Fat: 28%
|
再加这个甜品
Dessert Lasagne Serves 8
12 pieces lasagne
4 cups ricotta cheese
1 cup sugar, divided
8 kiwis, peeled
4 cups strawberries, washed and trimmed, 8 reserved for garnishing
4 cups blackberries, washed
1/2 cup toasted, sliced almonds
Mint sprigs, to garnish
Cook the pasta according to package directions. Rinse, drain and set aside.
In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar. Set aside.
In the food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl.
In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.
In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.
Slice the kiwis into 1/4-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
Reserve 1/4 cup of each of the purees to use as a garnish when serving.
To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries puree over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.
Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purees. Garnish each piece of lasagne with a strawberry and a sprig of mint.
|
全在这里http://www.ilovepasta.org/beef.html |
|
本周最热论坛帖子
楼主
2060 
65
