by Technocook on November 9, 2009
In some of the regions of Italy, they are near the sea and seafood is a large part of the local diet. You will find many different kinds of seafoods like clam in sauces. Here is a simple sauce that is not a cream based sauce.
Ingredients:
————
4 cans 6.5 oz minced clams
4 tbs olive oil
1-3 tsp minced garlic
2 tbs white wine
3/4 cup fresh parsley
1 tsp basil
salt to taste
Instructions:
————-
Drain clams and reserve the juice.
Sauté the garlic in the olive oil over medium heat for about a minute.
Add wine, parsley, basil and the clam juice.
Bring to a boil and simmer for 15 minutes. Add the clams and cook just
till heated through.
Add salt to taste.
Serve over cooked linguine or your favorite pasta.
by Technocook on November 3, 2009
A little seafood and chicken changes the sauce to a nice change for that
Ingredients:
————
1/2 lb skinless, boneless chicken breast, cubed
1/2 lb raw shrimp, shelled & deveined
1 medium onion, diced
3 cloves garlic, minced
1 small green pepper, diced
1 small sweet red pepper, cut in strips
1 large (28oz) can whole Italian plum tomatoes
1/2 tsp hot red pepper flakes (more or less if you like)
1/4 tsp salt
oregano, marjoram & basil to taste (I use lots of spices)
Instructions:
————-
Sauté chicken and vegetables until chicken is firm and onions are
translucent.
Crush tomatoes lightly in your hands or food-processor and add to chicken & veggies with their liquid.
Simmer over low heat uncovered for 1/2 hour. Turn off heat, add the shrimp wait 10 minutes and serve over fettuccine or spaghetti.
The residual heat should cook the shrimp within 10 minutes. A dash of white wine when you add the shrimp adds a nice taste.
This is a thin sauce and won’t cling to the pasta! Ne sure NOT to rinse the pasta.
The post is brought to you by lekhonee v0.7
by Technocook on November 1, 2009
There are times when I make a lasagna that I want a hearty sauce that has a great taste and robust. Here is a easy one with a great taste.
Ingredients:
————
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 1 lb of lean ground beef
- 1 28 oz. can of tomato puree
- 1/2 lb mushrooms, sliced
- 1/4 cup of wine vinegar or red wine
- 1 rounded tablespoon sugar
- 1 1/2 teaspoons basil
- 1 teaspoon oregano
- 1/4 teaspoon thyme
- 1/8 teaspoon marjoram
- a pinch of rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper flakes (hot)
- 4 or 5 good grinds of pepper
Put the olive oil in large pan or dutch oven and heat on medium. Add garlic and onion and sauté until onion is beginning to soften. (about 2 minuted) Add meat and brown completely. Add remaining ingredients and stir well. Cover dutch oven and put into a 300 degree oven for about an hour or more. This is usually when I make the pasta for the lasagna and start assembling the other components. For thicker sauce, add a little more ground beef.
by Technocook on October 28, 2009
You either love mushrooms or you don’t. I am a mushroom fan. So when I can have a pasta sauce that is thick and creamy and has mushrooms, it is a special meal.
Ingredients:
————
1/2 medium sized sweet onion, chopped
1/3 cup dried porcini mushrooms (soaked in a 1/2 cup warm water)
1 cup fresh white mushrooms, course chopped
1/2 cup cream
2 tablespoon butter
1/4 cup tomato paste, I prefer the double
a large pinch of salt (to taste)
1/4 cup Marsala wine
Instructions:
————-
Soak porcini mushrooms in water for about 1/2 hour to rehydrate and then drain into a measuring cup through a coffee filter (reserve water used to soak the mushrooms)
Melt the butter in pan and saute the onion until translucent. (only a couple of minutes)
Add salt.
Add all mushrooms and saute with the onion.
Add porcini water you had in reserve and cream and simmer until the sauce begins to thicken a bit stirring regularly. (if it gets too hot the sauce will scald so be careful on the temperature.)
Just before the sauce is done, add tomato paste and marsala.
Simmer a bit longer to boil away the extra liquid.
Serve on rigatoni, penne or mostaccioli, (not spaghetti or thin pasta).
by Technocook on October 26, 2009
This is a great skillet sauce that has a tinge of mint. My grandmother would grow mint in the back yard for just such a sauce.
Ingredients:
————
4 garlic cloves, minced
3 tbs extra-virgin olive oil
3 lb tomatoes (peeled, seeded and chopped) This can be done with the boiling water method
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbs chopped fresh mint leaves, or more to taste
Instructions:
————-
In a large skillet heat 2 tablespoons of oil and add garlic.
Cook over low heat until the garlic is fragrant, about 2 minutes.
Increase the heat to high and cook until the garlic is golden, about 10 seconds
longer.
Add the tomatoes and cook over high heat, stirring occasionally, until the sauce is thick but chunky and some tomato liquid still remains, about 10 minutes.
Turn of the heat and season with the salt, pepper and mint.
Serve over your favorite pasta.
by Technocook on October 24, 2009
A simple pesto sauce that is a different taste than the standard red sauce.
Ingredients:
————
1 cup chopped/washed/drained spinach
2 tablespoon olive oil
1/2 cup non fat plain yogurt
2 cloves of Crushed Garlic
1 Teaspoon dried basil
1 handful of fresh chopped parsley
Juice from one lemon
2 tablespoons Parmesan cheese
A little extra Parmesan cheese, shaved or shake, to garnish the served pasta
Instructions:
————-
In a food processor or blender process all ingredients except the cheese until chunky but smooth.
Add warm water to thin a little if necessary.
Cook your preferred pasta until al dente.
Toss the cooked pasta with a little butter then add the sauce mixture ans mix very well.
Add Parmesan Cheese and toss again.
I like the cheese so I will also put a little more on top of the pasta when served.
by Technocook on October 22, 2009
One of my favorite pastas is Rigatoni. It has been since I was a young boy. I also loved my mother’s sausage onions and peppers. Makes a great sandwich. Well this is a combination of both and it is wonderful together.
It sould serve 4 to 5 but usually only serves 2 to 3
1 pound Rigatoni (whole wheat works great too)
1/4 cup olive oil
3/4 pound hot Italian sausage links (My favorite is toniostastyitalians.com)
1 green/red/yellow bell pepper, julienne cut
1 medium sweet onion sliced thin like the pepper (Vidalia is the best)
3 cloves garlic, minced
1 bunch basil cut in ribbons (roll together in a tube and slice across)
1 tablespoon fresh oregano, chopped
1/8 cup sun-dried tomatoes, finely julienne cut
Put the sausage links in a shallow baking pan and poke each link two or three times with a fork. Bake in
350 oven for 25 minutes. Remove from pan and slice in 1/8-inch thick rounds.
Bring 3 quarts of water to a rolling boil add 1 tablespoon salt.
As the water heats, prepare the sauce by heating olive oil in a saute pan and adding the julienne pepper, onion and saute’ a few minutes over medium-low heat. Add the garlic and sausages and cook for 10 more minutes over moderate heat. Add the basil, oregano and sun-dried tomatoes. Salt and pepper to taste. Turn off the heat and let it rest.
Cook the rigatoni until it is cooked, but firm and pleasantly chewy. When the pasta is cooked to your taste, drain and toss with the sauce.Serve steaming hot.
Great with a side salad and a glass of wine.
by Technocook on October 21, 2009
Sometimes there is that real desire for a white sauce that you just want that Fettuccine Alfredo. Here is an easy recipe for enough to feed 3 to 4 servings.
Ingredients:
————
1 pint heavy whipping cream
1 cup Parmesan cheese
1 stick of butter.
Instructions:
————-
On the top of a stove with a heavy sauce pan, melt the butter and slowly add cheese cream.
The cheese must be added slowly to avoid clumps.
Add cooked pasta and stir. Serve immediately.
by Technocook on September 15, 2009
Just like Mama Leone’s In New York. When I was a bit younger, I was living in New Jersey and had an opportunity to meet my mother and some of her friends in New York for a few hours. She chose Mama Leone’s as the place to go. I was amazed at the atmosphere, the food and the great time. A few weeks ago, almost 30 years later, I met a man whose father was one of the chefs at Mama Leone’s. He used to watch his father make the sauce and shared with me the ingredients of the sauce.
Here is his rendition based on his time in the kitchen of Mama Leone’s.
SERVES 10
Prep Time: 45 minutes
Cook Time: 4 to 5 hours
[click to continue…]
by Technocook on August 30, 2009
A great Italian Dish.
Eggplant Parmigianino Ingredients
Tomato Sauce:
![clip_image002[2]](http://www.technocooks.com/wp-content/uploads/2009/08/clip_image0022_thumb.gif "Eggplant Parmigianino Photo")
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 red onion
- 2 cloves garlic, peeled, whole
- 2 pounds canned tomatoes with juice
- 6 leaves fresh basil or 2 tablespoons dry
- 2 tablespoons olive oil
- salt and pepper
[click to continue…]
![clip_image002[2]](http://www.technocooks.com/wp-content/uploads/2009/08/clip_image0022.gif "Eggplant Parmigianino Photo"){kind=small}
