On a busy weeknight, this recipe can come in handy! Don’t spend time laboring over your family’s lasagna…it’s time to deconstruct! Super easy, cheesy, and absolutely delicious. Making it all in one pot is a timesaver and leftovers are “gold” the next day! Let’s start with the noodles. You can use regular lasagna noodles and […]Deconstructed Lasagna with Low Carb Pasta
This is a great recipe to make at your home in the http://www.starloftspgh.com
10 ounces Bartolotti beans, drained and cooked with a pinch of bicarhonate
8 oz. cleaned tiny mollusks; baby Octopus, baby squid, curled octopus, mussels and tartufo (warty venus)
3-1/2-5 oz. lobster bisque
1/4 cup white wine
1/4 cup olive oil
2 oz. smoked pancetta bacon
Salt and chilli pepper
2 cloves garlic
1/2 onion, thinly sliced
5 0z. tomato pulp
Aromatic herbs: parsley, etc.
7 oz. fettuccine-type pasta cut in small, irregular pieces
Cook the beans. Sauté in oil the cloves or garlic, onion, chilli pepper and smoked bacon. Remove the garlic when brown. Add the tomato pulp and
the mollusks, which have been previously cleaned and prepared. When the cooking is completed, mix beans, mollusks (plus the cooking liquid) and pasta (which may be cooked separately or together with the rest).
Add the lobster bisque, which will provide a good base and mix
all the ingredients together. Sprinkle with parsley and serve.
The road to vindication begins even before we find an opportunity to prove it, only then can we be ready for anything.Between Land & Sea
I made this again for dinner!
Spicy Sauce Bucatini
Bucatini are like slightly bigger diameter spaghetti with a hole in the middle.
LIST OF INGREDIENTS
- 14 OZ. of bucatini
- 9 OZ. of eggplant
- 5.5 OZ. of white onion
- 4 tomatoes
- Fresh chili pepper
- Anchovy fillets in oil
- 2 cloves garlic
- Extra virgin olive oil
Quarter the eggplant and fry the pieces in plenty of hot oil; add salt and set aside.
Peel, seed, and roughly chop the tomatoes to create a concassé.
Slice the onion and sauté in a large pan along with a drizzle of oil, 2 garlic cloves, 3 minced anchovy fillets, the whole chili pepper, and 1 tablespoon of capers.
Allow everything to simmer with a small ladleful of pasta cooking water.
Add salt and pepper to taste, then add the tomato concassé and immediately add the fried eggplant and torn basil. Quickly toss everything and serve.
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Penne with Tuna “Puttanesca” Penne shares the award for being one of the most popular pasta shapes in the world with spaghetti. In Italian, “penne” is the plural of the word “penna,”which means “quill.” But let’s switch to the deliciously edible variety of penne: Penne pasta! The recipe that Chef Rosario is featuring this […]Penne with Tuna “Puttanesca” | Share the Pasta
Oh poor old Prunella, try as she might she’s currently being battered by the storm du jour. That the wasps that are half cut on the grassy, fermenting plum ‘jus’ surrounding her gnarly old roots adding further insult. She’s a stoic and will rest up through the winter and come […]Plum and sloe gin unite in frozen yoghurt
This post for Margherita Pizza Pasta has been sponsored by Kroger. As always all opinions are my own. As a new mom one thing I’m always on the lookout for is convenience. When it comes to grocery shopping and cooking meals, it has been hard to keep up with that while also taking care of […]Margherita Pizza Pasta – Love, Pasta, and a Tool Belt
This is a simple, but delicious dish you can make at your home here at the http://www.starloftspgh.com
1 dozen littleneck clams
1 lbs of thin spaghetti
1/2 bunch of parsley
2 of garlic clove
extra-virgin olive oil
salt to taste
In a large bowl or pan, soak the clams in lightly salted water for at least 2 hours; every 30 minutes, use your hands to gently drain them without stirring up any sand that has filtered out; transfer them to a plate, change the water, which will have become cloudy, and add a pinch of salt. Be careful not to break the shells during this process.
Trim the parsley, removing only the leaves; wash and dry with a paper towel and finely chop. Crush and mince 1 garlic clove.
Bring water to a boil in a large pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before al dente. Reserve 1 cup pasta cooking water.
Meanwhile, in a pan large enough to hold the clams and spaghetti, sauté the garlic with 4 Tbsp. oil for 30 seconds, then add the parsley.
After a few seconds, add the drained clams: cook them for 1-2 minutes until they start to open, then add 3 small ladlefuls of pasta cooking water.
Drain the spaghetti and transfer to the pan with the clams. Cook together for 1 minute, adding extra water pasta cooking water if needed. Cook until the pasta is al dente and a dense sauce forms due to the starch being released from the clams. Top with chopped parsley to taste and serve.
On this day in 1886, the syrup for Coca-Cola was invented by Dr. John Pemberton, an American pharmacist in Atlanta, Georgia. Pemberton combined the syrup with carbonated water, brought a jug to a local pharmacy in town for others to sample it. Everyone pronounced the new drink as “excellent” and “delicious and refreshing.” It was then put on sale for five cents a glass at the pharmacy’s soda fountain. Soon others caught on and started selling the new soda beverage at their stores. Today, daily servings of Coca‑Cola beverages are estimated at 1.9 billion globally and the company has expanded to different geographies and market segments around the word.
Have a Coke at your starloftspgh.com home.