The Menu
Garden Vegetable Pasta Toss
Tortellini in Broth with Parmigiano (Tortellini in Brodo con Parmigiano)
warm, crusty bread
Chocolate Pizza (Pizza al Cioccolato)
The Recipes
Garden Vegetable Pasta Toss
Makes 6 side-dish servings.
What a summertime extravaganza! This recipe combines squash, leeks, carrots, green beans, and fresh herbs in one luscious side dish.
Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.
http://recipes.itpaystoeatpasta.com/Garden-Vegetable-Pasta-TossZXrZX1620435
013ZXcZX0ZXdZX1
4 ounces fusilli, fettuccine, or linguine, broken in half
1/3 cup dry white wine
1/4 teaspoon salt
1 fresh red cayenne chili pepper, seeded and finely chopped (1/2 teaspoon), or 1/8 teaspoon ground red pepper
Nonstick cooking spray
3 medium carrots, cut into julienne strips (1-1/2 cups)
1-1/2 cups green beans bias-sliced into 2-inch pieces
2 medium leeks (8 ounces), cut into 1/2-inch-thick slices (2/3 cup)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
1 clove garlic, minced
1 medium yellow summer squash, cut into julienne strips (1-1/2 cups)
2 tablespoons water
1/2 cup finely shredded Asiago or Parmesan cheese
Fresh red cayenne chili peppers (optional)
1. Cook pasta according to package directions. Meanwhile, combine wine, salt, and ground red pepper (if using); set aside. Lightly coat a wok with cooking spray. Preheat wok over medium heat. Add carrots, beans, leeks, basil, dill, and garlic. Stir-fry for 3 minutes.
2. Add squash, fresh red pepper (if using), and water. Cover wok and cook for 5 to 6 minutes more or until vegetables are crisp-tender. Drain pasta; add to vegetables. Drizzle with wine mixture. Toss gently. Transfer to a serving platter. Sprinkle with Asiago or Parmesan cheese. Garnish with additional fresh red pepper, if desired.
Tortellini in Broth with Parmigiano
(Tortellini in Brodo con Parmigiano)
Makes 8 first-course servings.
h ttp://www.cookiesfromitaly.com/recipes/tortellini_broth_parmigiano.htm
12 cups chicken stock
8 large garlic cloves, thinly sliced
8 sprigs fresh parsley, tied together
2 tablespoon extra-virgin olive oil
2 cup tortellini (48 to 6
8 cups loosely packed baby spinach leaves (6 ounces), cut into 1/2-inch wide strips
2 (1/3 pound each) pieces Parmigiano-Reggiano cheese with (roughly 3 by 3-inch) rind
Cut rind off cheese.
Combine rind, stock, garlic, parsley, and olive oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
Add tortellini and simmer, partially covered, until 'al dente', about 10 minutes. Add spinach and simmer, uncovered, 1 minute.
Divide among soup plates, then shave cheese over soup to taste.
Serve with warm, crusty bread.
Chocolate Pizza
(Pizza al Cioccolato)
Serves 6
http://www.co okiesfromitaly.com/recipes/pizza_chocolate.htm
For Pizza Dough:
3/4 cup warm water (105ºF to 115ºF)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons extra virgin olive oil
NOTE:
IF YOU DO NOT want to do all that, (and I understand completely), use a roll of cookie dough from the dairy case. Use the package directions for baking the cookie dough.
For Topping:
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
Prepare the pizza dough by pouring 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil.
Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons olive oil; process until dough forms a sticky ball. Transfer to lightly floured surface.
Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.
Transfer to prepared bowl; turn dough in bowl to coat with olive oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Punch down dough (can be made 1 day ahead). Store in airtight container in refrigerator.
Preheat oven to 450ºF. Line large baking sheet with parchment.
Roll out dough on lightly floured surface to 11-inch round (start in center of dough, working outward toward edges but not rolling over them).
NOTE:
IF YOU DO NOT want to do all that, (and I understand completely), use a roll of cookie dough from the dairy case. Use the package directions for baking the cookie dough.
Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.
Garden Vegetable Pasta Toss
Tortellini in Broth with Parmigiano (Tortellini in Brodo con Parmigiano)
warm, crusty bread
Chocolate Pizza (Pizza al Cioccolato)
The Recipes
Garden Vegetable Pasta Toss
Makes 6 side-dish servings.
What a summertime extravaganza! This recipe combines squash, leeks, carrots, green beans, and fresh herbs in one luscious side dish.
Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.
http://recipes.itpaystoeatpasta.com/Garden-Vegetable-Pasta-TossZXrZX1620435
013ZXcZX0ZXdZX1
4 ounces fusilli, fettuccine, or linguine, broken in half
1/3 cup dry white wine
1/4 teaspoon salt
1 fresh red cayenne chili pepper, seeded and finely chopped (1/2 teaspoon), or 1/8 teaspoon ground red pepper
Nonstick cooking spray
3 medium carrots, cut into julienne strips (1-1/2 cups)
1-1/2 cups green beans bias-sliced into 2-inch pieces
2 medium leeks (8 ounces), cut into 1/2-inch-thick slices (2/3 cup)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
1 clove garlic, minced
1 medium yellow summer squash, cut into julienne strips (1-1/2 cups)
2 tablespoons water
1/2 cup finely shredded Asiago or Parmesan cheese
Fresh red cayenne chili peppers (optional)
1. Cook pasta according to package directions. Meanwhile, combine wine, salt, and ground red pepper (if using); set aside. Lightly coat a wok with cooking spray. Preheat wok over medium heat. Add carrots, beans, leeks, basil, dill, and garlic. Stir-fry for 3 minutes.
2. Add squash, fresh red pepper (if using), and water. Cover wok and cook for 5 to 6 minutes more or until vegetables are crisp-tender. Drain pasta; add to vegetables. Drizzle with wine mixture. Toss gently. Transfer to a serving platter. Sprinkle with Asiago or Parmesan cheese. Garnish with additional fresh red pepper, if desired.
Tortellini in Broth with Parmigiano
(Tortellini in Brodo con Parmigiano)
Makes 8 first-course servings.
h ttp://www.cookiesfromitaly.com/recipes/tortellini_broth_parmigiano.htm
12 cups chicken stock
8 large garlic cloves, thinly sliced
8 sprigs fresh parsley, tied together
2 tablespoon extra-virgin olive oil
2 cup tortellini (48 to 6
8 cups loosely packed baby spinach leaves (6 ounces), cut into 1/2-inch wide strips
2 (1/3 pound each) pieces Parmigiano-Reggiano cheese with (roughly 3 by 3-inch) rind
Cut rind off cheese.
Combine rind, stock, garlic, parsley, and olive oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
Add tortellini and simmer, partially covered, until 'al dente', about 10 minutes. Add spinach and simmer, uncovered, 1 minute.
Divide among soup plates, then shave cheese over soup to taste.
Serve with warm, crusty bread.
Chocolate Pizza
(Pizza al Cioccolato)
Serves 6
http://www.co okiesfromitaly.com/recipes/pizza_chocolate.htm
For Pizza Dough:
3/4 cup warm water (105ºF to 115ºF)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons extra virgin olive oil
NOTE:
IF YOU DO NOT want to do all that, (and I understand completely), use a roll of cookie dough from the dairy case. Use the package directions for baking the cookie dough.
For Topping:
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
Prepare the pizza dough by pouring 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil.
Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons olive oil; process until dough forms a sticky ball. Transfer to lightly floured surface.
Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.
Transfer to prepared bowl; turn dough in bowl to coat with olive oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Punch down dough (can be made 1 day ahead). Store in airtight container in refrigerator.
Preheat oven to 450ºF. Line large baking sheet with parchment.
Roll out dough on lightly floured surface to 11-inch round (start in center of dough, working outward toward edges but not rolling over them).
NOTE:
IF YOU DO NOT want to do all that, (and I understand completely), use a roll of cookie dough from the dairy case. Use the package directions for baking the cookie dough.
Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.
