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Penne con
melenzane (Penne with eggplant) Serves 4
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1 pound of eggplant
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1 teaspoon chopped garlic
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3 table spoons of extra virgin
olive oil
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2 tablespoons finely chopped
Italian parsley
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1 3/4 cups of Luigi Vitelli
Italian peeled tomatoes
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Hot red pepper to taste
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1 lb Luigi Vitelli Penne
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2 tablespoons of fresh grated
pecorino cheese (optional)
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2 tablespoons of fresh grated
Parmigiano cheese (optional)
Cut the eggplant in cube about 1
inch, fry and drain them on paper towels.
In a medium size saucepan sauté the garlic in olive oil over a moderate heat
until the garlic is lightly colored. Stirring add the parsley, tomatoes,
chopped hot pepper and the salt. Cook uncovered for about 25 minutes or until
the tomatoes have turned to sauce.
When sauce is ready add the eggplant and cook for no more than 3 minutes. (This
sauce can be prepared 3/4 days in advance)
Cook the penne into 4 quarts of salted water. Cook al dente or until desired
tenderness is reached.
Put a small amount of sauce in a serving bowl. Add the penne, the rest of the
sauce, add the grated cheeses (optional). Serve immediately.
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Meat sauce alla Bolognese Serves 4
This sauce is a classic sauce for all kind of short cut pasta and is a perfect
marriage between the two. We said "there is nothing like a dish of " pasta
allay Bolognese"! It's also the typical first course of Sunday lunch.
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2 tablespoons chopped yellow
onion
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3 tablespoons olive oil
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3 tablespoons butter
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2 tablespoons chopped celery
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2 tablespoon chopped carrot
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3/4 lb ground lean beef
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salt
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1 cup of dry white wine
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1/2 cup of milk (skimmed if
preferred)
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a pinch of nutmeg
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2 cups of Luigi Vitelli canned
tomatoes grossly chopped with their own juice.
In a heavy casserole put the
chopped onion, with the oil and butter and sauté briefly over medium heat until
just translucent. Add the celery and carrot and cook softly for about 2
minutes.
Add the ground beef, crumbling it in the pot with a fork. Add 2 teaspoons salt,
stir, and cook only until the meat has lost its red color. Add the wine; turn
the heat up to medium high, and cook, stirring occasionally until the wine has
evaporated.
Turn the heat down to medium, add the milk and nutmeg, and cook until the milk
has evaporated. Stir frequently.
Add the tomatoes and stir well. When the tomatoes start to bubble, turn the
heat down until the sauce cooks very very slow simmering with occasional
bubble. Cook uncovered for 3 1/2 - 4 hours stirring occasionally.
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Conchiglie (shells) with sausage sauce Serves 4
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8 oz luganega sausage or Italian
sausage plain (without fennel or hot pepper or any kind of spices)
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1 1/2 tablespoons chopped yellow
onion
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2 tablespoons butter
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2 tablespoons oil
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Freshly ground pepper
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2/3 cup heavy cream
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4 tablespoons grated parmigiano
cheese
Skin the sausage and crumble it
as fine as possible.
Put the onion in a small saucepan with the butter and oil and sauté until pale
gold
Add the crumbled sausage and sauté for 10 minutes, stirring frequently
Add the pepper and the cream turn the flame up to medium high and cook until
the cream has thickened. Stir frequently, taste for salt
Drop the conchiglie into 4 quarts of boiling salted water and stir with a
spoon. When al dente drain and shake all the water out of the shells cavity.
Put in a bowl toss with the sauce serve immediately with a little grated
parmigiano cheese on top.
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Angel Hair with Tomatoes, Basil and Garlic Serves 4
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1 pound Angel Hair or Capellini,
uncooked
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2 tbsp. vegetable oil
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1 tbsp. minced garlic
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5 cups tomatoes, diced
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1/2 tsp. basil
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3/4 cup low-sodium chicken broth
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5 tbsp. Parmesan cheese
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Salt and freshly ground pepper
to taste
Prepare pasta according to
package directions; drain. Heat oil in a large skillet over medium-high heat.
Add garlic and cook for one minute. Add tomatoes, basil, salt and pepper. Cook
for 3 minutes. Add hot pasta to skillet; toss well. Add chicken broth and stir.
Toss with Parmesan cheese and serve immediately.
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Spaghetti alla carrettiera (Spaghetti cart drivers style)
Serves 4
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1 large bunch of fresh basil
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2 cups Luigi Vitelli Italian
Peeled tomatoes, drained and chopped
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5 cloves garlic
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1/3 cup extra virgin olive oil
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salt to taste
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fresh ground pepper to taste
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1 lb of Luigi Vitelli spaghetti
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1 cup of fresh mozzarella cut in
cube
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4 table spoons of fresh grated
parmigiano (optional)
Remove all the basil leaves from
the stalk, rinse well and chop them (about 1/12 to 2 cups)
Put the basil, tomatoes, garlic olive oil, salt and pepper in a saucepan and
let cook uncover for 15 minutes over medium flame. Remove the garlic.
Cook the spaghetti in 4 quarts of boiling water, drain when al dente.
Transfer in a large bowl. Add the sauce, the cubed mozzarella and mix well with
spaghetti. Add the parmigiano (optional). Serve immediately.
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