Guest guest Posted August 5, 2000 Report Share Posted August 5, 2000 <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!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> ______________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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