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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " August 05, 2000 " >

<Summ>

<Nam>

Pasta Terrine

</Nam></Summ>

<RcpE name= " Pasta Terrine " author= " Rose Elliot " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Pasta Terrine

 

Recipe By :Rose Elliot

Serving Size : 6 Preparation Time :0:00

Categories : Baking Pasta

Printed Tried

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

butter -- for greasing

225 g rigatoni -- (8 oz)

salt

1 tbsp olive oil

1 onion -- peeled and chopped

1 garlic clove -- peeled and crushed

1 green bell pepper -- de-seeded and choppe

1 400g can tomatoes -- (14 oz can)

1 c fine soft bread crumbs

6 tbsps sun-dried tomato paste

1 tbsp chopped fresh oregano

2 eggs -- beaten

1 1/3 c Parmesan cheese -- freshly grated (125g

freshly ground black pepper

 

First fill a large saucepan with 4 quarts of water and bring to a boil

over high heat for the pasta.

 

Set the oven to 350ºF (180ºC). Line a 2-pound (1 kg) loaf pan with a

sheet of wax paper to cover the base and extend up the narrow sides.

Grease with butter.

 

When the water in the saucepan boils, add the pasta. Add a tablespoon of

salt and give the pasta a quick stir. Briefly put the lid on until it

starts to lift, showing that the water has come back to a boil, then let

the pasta bubble away, uncovered, for about 8 minutes, or until it is

tender but still has some bite to it. Drain the pasta.

 

Meanwhile, heat the oil in a medium-sized saucepan and add the onion;

cover and sauté for 5 minutes. Then add the garlic, green bell pepper and

tomatoes and cook, uncovered for a further 10-15 minutes, until the onion

and pepper are tender and the mixture is thick. Remove from the heat.

 

Add the pasta to the tomato mixture in the pan, along with the bread

crumbs, sun-dried tomato paste, oregano, eggs, three-quarters of the

cheese, and salt and pepper to taste. Mix well, then pour into the

prepared loaf pan.

 

Scatter with the remaining Parmesan and bake for about 45 minutes, until

the terrine is firm to the touch and a knife inserted into the centre

comes out clean. Cool for a minute or two in the pan, then slip a knife

around the edges, invert the pan over a plate and turn the terrine out.

Serve in slices.

 

Cuisine:

" Italian "

Source:

" Vegetarian Pasta "

Copyright:

" Rose Elliot 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 333 Calories (kcal); 13g Total Fat; (30% calories from fat);

15g Protein; 53g Carbohydrate; 76mg Cholesterol; 359mg Sodium

Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

NOTES : An impressive dish that is very easy to make and serves 6 to 8

people. Serve it cold, in slices, on a pool of tomato sauce or

with a mixture of mayonnaise, low-fat plain yoghurt and green

peppercorns. Or eat it hot, in thick slices, with lightly cooked

vegetables or a crisp salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Baking

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

Printed

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " butter " >

<IPrp>

for greasing

</IPrp>

</IngR>

<IngR name= " rigatoni " unit= " g " qty= " 225 " >

<IPrp>

(8 oz)

</IPrp>

</IngR>

<IngR name= " salt " ></IngR>

<IngR name= " olive oil " unit= " tbsp " qty= " 1 " ></IngR>

<IngR name= " onion " qty= " 1 " >

<IPrp>

peeled and chopped

</IPrp>

</IngR>

<IngR name= " garlic clove " qty= " 1 " >

<IPrp>

peeled and crushed

</IPrp>

</IngR>

<IngR name= " green bell pepper " qty= " 1 " >

<IPrp>

de-seeded and chopped

</IPrp>

</IngR>

<IngR name= " tomatoes " unit= " 400g can " qty= " 1 " >

<IPrp>

(14 oz can)

</IPrp>

</IngR>

<IngR name= " fine soft bread crumbs " unit= " c " qty= " 1 " ></IngR>

<IngR name= " sun-dried tomato paste " unit= " tbsps " qty= " 6 " ></IngR>

<IngR name= " chopped fresh oregano " unit= " tbsp " qty= " 1 " ></IngR>

<IngR name= " eggs " qty= " 2 " >

<IPrp>

beaten

</IPrp>

</IngR>

<IngR name= " Parmesan cheese " unit= " c " qty= " 1 1/3 " >

<IPrp>

freshly grated (125g/4oz)

</IPrp>

</IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<DirS>

<DirT>

First fill a large saucepan with 4 quarts of water and bring to a boil over

high heat for the pasta.

</DirT>

<DirT>

Set the oven to 350ºF (180ºC). Line a 2-pound (1 kg) loaf pan with a sheet

of wax paper to cover the base and extend up the narrow sides. Grease with

butter.

</DirT>

<DirT>

When the water in the saucepan boils, add the pasta. Add a tablespoon of

salt and give the pasta a quick stir. Briefly put the lid on until it

starts to lift, showing that the water has come back to a boil, then let the

pasta bubble away, uncovered, for about 8 minutes, or until it is tender but

still has some bite to it. Drain the pasta.

</DirT>

<DirT>

Meanwhile, heat the oil in a medium-sized saucepan and add the onion; cover

and sauté for 5 minutes. Then add the garlic, green bell pepper and

tomatoes and cook, uncovered for a further 10-15 minutes, until the onion

and pepper are tender and the mixture is thick. Remove from the heat.

</DirT>

<DirT>

Add the pasta to the tomato mixture in the pan, along with the bread crumbs,

sun-dried tomato paste, oregano, eggs, three-quarters of the cheese, and

salt and pepper to taste. Mix well, then pour into the prepared loaf pan.

</DirT>

<DirT>

Scatter with the remaining Parmesan and bake for about 45 minutes, until the

terrine is firm to the touch and a knife inserted into the centre comes out

clean. Cool for a minute or two in the pan, then slip a knife around the

edges, invert the pan over a plate and turn the terrine out. Serve in

slices.

</DirT>

</DirS>

<Natn>

Italian

</Natn>

<Srce>

Vegetarian Pasta

</Srce>

<CpyR>

Rose Elliot 1997

</CpyR>

<Note>

An impressive dish that is very easy to make and serves 6 to 8 people.

Serve it cold, in slices, on a pool of tomato sauce or with a mixture of

mayonnaise, low-fat plain yoghurt and green peppercorns. Or eat it hot, in

thick slices, with lightly cooked vegetables or a crisp salad.

</Note>

</RcpE></mx2>

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