ver high heat. Add the pasta and cook until tender but
ccasionally, about 7 minutes. (The pasta will continue cooking in the
alted boiling water.
Add pasta and cook until al dente
ver high heat.
Add pasta and cook until tender but
ver high heat. Add the pasta and cook until tender but
f salted water. Add the pasta and cook until tender but
our the marinara or other pasta sauce over the filled crepes
he onions, salt, pepper, herbs de Provence, and sugar. Stir to
owl, whisk the oil, herbes de province, salt and pepper to
Saute walnuts and shallots with olive oil; add wine and reduce until dry.
Add cream; reduce by 1/3.
Season with salt and pepper. Toss with pasta and Parmesan.
Garnish with remaining ingredients. Serves 4.
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili
br>https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala
easpoon olive oil. Add the pasta and cook until tender but
arge bowl.
Drain the pasta, reserving 1 cup of the
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes.
Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes.
Transfer the tomato sauce to the bowl with the pasta.
Toss to combine.
Add the basil leaves and mozzarella. Stir to combine.
Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
ntil the sauce coats the pasta thickly, about 5 minutes (do
inutes.
Meanwhile, boil the pasta according to directions.
Drain
Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, bacon, and garlic and saute until the onion is tender, about 3 minutes.
Add the broth, beans, and herbs (thyme, bay leaves, rosemary) . Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes.
Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender ...
1. In a heavy skillet, stir 1 cup of cream and lemon juice. Add butter and cook over medium heat, stirring occassionally, for about 3 minutes. Stir in the lemon zest and nutmeg and remove from heat.
2. Add fettuccine to boiling salted water and cook for about 4 minutes. Drain. Add the pasta, the remaining 1/2 cup of cream, parmesan and salt and pepper to the sauce.
3. Toss over lown heat until sauce thickens, about 1 minute. Season with more salt and pepper if you like.
Find a couple of your special and attractive serving bowls, and divide the ricotta between them.
Take a small sieve, hold it over one of the bowls, and pour a bit of coco powder into the sieve- tap the side of the sieve to sprinkle the cocoa over the ricotta; repeat with other serving, using 1/2 tsp of the cocoa powder for each serving.
Top each serving with half of the fresh berries, then drizzle each with half of the honey.
Dig a biscotti cookie into the dishes, to use as spoons to eat the dessert.
Get yourself a good book, sit ...