pasta

Basil, My First Love

Posted on by Ang Anderson

What is it about basil?  It is the herb I first fell in love with.  For me, the combination of basil with fresh tomato and pasta (or bread) is truly one of the most remarkable food marriages on Earth.  Red, white, and green.  Tomato, carb of your choice, and sweet basil.  The colors of the Italian flag are also red, white, and green.  Coincidence?  I think not.  Those Italians really know what they are doing.  Pasta alone is the greatest invention known to mankind.  My wanna-be-Italian heart still beats fervently.  My love for pasta still grows abundantly.  No recipe today.  You don’t need one.  Begin by boiling some pasta.  While the water strives to reach 100°C, cut up some cherry tomatoes or grape tomatoes (or really any tomatoes will do).  Sprinkle with kosher salt and fresh ground pepper.  Toss with some olive oil to coat and add heaps of fresh basil.  I like to tear mine up to release the flavor and aroma.  You could also cut it up or use whole leaves.  Let that all mesh together for a bit.  Once the pasta is cooked, drain and combine with the tomato mixture.  The heat of the pasta will warm the tomatoes and lend a beautiful sweetness.  Add some freshly grated parmesan or aged cheese of your choice.  If you are not in the mood for pasta (stranger things have happened), you could grace some heavenly bread with the tomato mixture.  (Yes, I am addicted to carbs.)

Pour yourself a glass of wine.  Grab your fork and spoon and start twirling, my friends.  Buon Appetito!

Ravioli with Brown Butter and Sage

Posted on by Ang Anderson

I am a subscriber to the magazine Real Simple. I love reading the articles and pretending that my life could be that simple. I love the organizational ideas and decorating tips. I look at the photos and wish my house could look like that for just five minutes. I am also head over heels for the recipes. I have tried quite a few, with success and approval from my family. Deep in the recesses of my mind, I had filed away this ravioli with sage idea thinking someday I could try it. Well, I am happy (and blessed!) to report that I now have this lovely herb in my garden.

I’d like to introduce you to my new friend Sage. Isn’t she a beauty?

My recommendation is that if you have Sage in your garden, or can get your hands on some from a friend, family member, or local grocer, you should give this recipe a shot. It is easy and, of course, simple. After all, Real Simple would not have anything too terribly complicated. Check out the recipe…

Ravioli with Brown Butter and Sage

Serves 4

Hands-On Time:  10m

Total Time:  25m

Ingredients

  • 16 to 18 ounces fresh or frozen cheese ravioli
  • 6 tablespoons unsalted butter
  • 1/4 cup pine nuts
  • 1⁄3 cup fresh sage leaves
  • kosher salt and black pepper

Directions

  1. Cook the ravioli according to the package directions.
  2. Meanwhile, melt the butter in a large skillet over medium heat.
  3. Add the pine nuts and sage and cook, stirring occasionally, until the sage is crisp and the butter and pine nuts are browned (but not burned), 6 to 8 minutes.
  4. Gently mix in the ravioli, ½ teaspoon salt, and ¼ teaspoon pepper

Ta-da! Ravioli with Brown Butter and Sage. I must confess there was moaning on my part when I took my first bite. My husband said, “Are you kidding me?” after his first bite.  Then, he ate his plateful and went for seconds.

I had also decided that I wasn’t going to have wine with this meal. However, after the first bite, I had to open a bottle. Yes, that’s right, ‘had to’. Mandatory. This dish requires a wine accompaniment.

Okay, you don’t have to but if you need a push, a twist of the arm, here it is: *pushes* *twists*

The rest of you, I don’t even have to touch. I know you. You are my kind of people.

.

Just look at this. Totally deserves to be drunk in your stomach. (That came out wrong but you get the idea.)

In all seriousness, this was just a really nice, new pasta dish for me. Sweet little old Sage gave off the most glorious fragrance while she frolicked in the pan with the browning butter and toasting pine nuts.

Cheers to a new fave –
Ang

 

Italian Heaven

Posted on by Ang Anderson

I am not Italian.  I wish I was.  I eat and drink like I should be.  I love Italian food, Italian wine, and the boot shaped land mass that is Italy herself.  My husband proposed to me by cutting out pages of a book on Venice and laying my engagement ring flat inside.  (I had no idea – I thought he was giving me a BOOK!)  Thus, we drew Italian themes into our wedding and travelled to Italy for our honeymoon.  What can I say?  I am a wanna-be Italian!  So, when my mother-in-law made this cannelloni for a special occasion recently, my wanna-be Italian self practically died and went to heaven.  First of all, it’s pasta based (need I say more?).  It has spinach (green equals healthy!) and the crowning glory of this dish is that it includes a red sauce AND a white sauce.  Oh, the joy!  It requires time and love on your part to put together but, my friend, it is well, WELL worth the effort.

INGREDIENTS

  • 1 box Manicotti shells
  • 3 cups tomato sauce
  • 4 Tbsp parmesan cheese
  • Italian Seasoning

Filling:

  • 2 Tbsp olive oil
  • 1/2 cup onion, chopped
  • 1/4 cup garlic, finely chopped (I like to use my zester and used about 3-4 cloves)
  • 1 – 10oz pkg chopped frozen spinach, thawed & squeezed dry
  • 2 Tbsp butter
  • salt & pepper to taste
  • 1/2 tsp oregano
  • 5 Tbsp parmesan cheese
  • 2 Tbsp cream
  • 2 eggs
  • 1 lb ground beef, pork or chicken

Besciamella (White Sauce):

  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 cup milk
  • 1 cup cream
  • 1/2 tsp salt
  • 1/8 tsp pepper

Filling:  Heat olive oil, onions and garlic over moderate heat until soft but not brown.  Stir in spinach and cook for 3-4 minutes.  When moisture is all cooked away and spinach sticks lightly to pan, transfer to large bowl.  Melt butter in pan and brown meat, breaking up any big chunks.  Add meat to spinach mixture; add cheese, eggs, cream and oregano.  Stir gently to mix.

Besciamella:  Melt the butter in heavy sauce pain on stove.  Add flour, then slowly add milk, cream, salt and pepper.  Cook like a white sauce, stirring constantly until thick.  Let cool a little.

Boil one box Manicotti tubes for 5-6 minutes.  Drain and lay on aluminum foil to keep separate and prevent sticking.  Pour one cup of tomato sauce in bottom of 9 x 13 pan and sprinkle with Italian Seasoning. Stuff each tube with filling and lay in baking dish.  Top with Besciamella sauce and remaining tomato sauce and 4 Tbsp parmesan.  Bake uncovered for 30 minutes at 350 degrees.

You could make these ahead of time and refrigerate.  Just be careful of the whole cold glass dish from refrigerator to hot oven and vice versa.  You may want to use a metal baking dish if making ahead.

May you enjoy this dish as much as I do, with loved ones, wine, and a salad!