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PASTA - two recipes

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These recipes, especially the second one, has too much dairy, now that

I think of it.

 

 

* Exported from MasterCook *

 

Capellini Cake with Caramelized Onions and Cheese

 

Recipe By :Food and Wine's Pasta and Cheese

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons butter

2 tablespoons olive oil

3 onions -- sliced

1 1/2 teaspoons salt

1/2 pound capellini (angel hair pasta)

2 eggs

3/4 cup grated parmesan cheese

1/4 cup chopped fresh parsley

1/4 teaspoon freshly ground black pepper

 

1. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of

the oil over low heat. Add the onions and 1/2 teaspoon of the salt. Cover and

cook the onions until very soft, about 20 minutes. Uncover the onions, increase

the heat to moderately high and cook, stirring frequently, until the onions are

golden brown, about 10 minutes.

 

2. In a large pot of boiling, salted water, cook the pasta until just done,

about 3 minutes. Drain. Transfer the pasta to a large boil and let cool

slightly.

 

3. Beat the eggs. Add them to the pasta with the onions, cheese, parsley, the

remaining 1 teaspoon salt and the pepper and toss.

 

4. In a 12-inch nonstick frying pan, melt 1/2-tablespoon of the butter with 1/2

tablespoon of the oil over moderately low heat. Add the capellini mixture and

press it down to form a flat cake. Cook until a crisp golden crust forms on the

bottom, about 15 minutes.

 

5. Place a large platter or baking sheet over the pan. Invert the pan so the

cake drops out. Melt the remaining 1/2 tablespoon butter with the remaining 1/2

tablespoon oil in the pan over moderate heat. Slide the cake back into the pan

and cook until a golden crust forms on the other side, about 5 minutes. Cut the

calve into wedges and serve at once.

 

 

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

Per Serving (excluding unknown items): 1821 Calories; 81g Fat (40.1% calories

from fat); 69g Protein; 203g Carbohydrate; 12g Dietary Fiber; 483mg Cholesterol;

4694mg Sodium. Exchanges: 11 1/2 Grain(Starch); 5 Lean Meat; 5 Vegetable; 13

Fat.

 

NOTES : When fried in butter and olive oil, cooked pasta become crisp and

delicious. This golden cake, flavored with Parmesan and parsley, is a great side

dish alternative to potatoes or rice. Review - Also wonderful as a main course

with a salad. Great with the caramelized sweet onions; with salsa or a tomato

and basil salad; or as " croutons " in Knorr's Mediterranean Soup. 2000-01

Hanneman

 

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

 

 

* Exported from MasterCook *

 

Cheese Tortellini Loaf with Tomato Salsa

 

Recipe By :Australian Women's Weekley Pasta Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 pound cheese tortellini -- cooked and drained

4 eggs -- lightly beaten

1 cup whipping cream -- ( " thickened cream " )

1 cup grated parmesan cheese

TOMATO SALSA:

3 tomatoes -- peeled and chopped

4 green onions

2 tablespoons chopped fresh basil

1/2 teaspoon sugar

 

Lightly grease a 9x5-inch loaf pan. Line the pan with paper and grease the

paper. combine eggs, cream and cheese in a bowl and beat until just combined.

Fold in the tortellini and pour mixture into the prepared pan. Place the pan in

a larger pan in the oven. Add water to the larger pan so that it comes halfway

up the sides of the loaf pan. Bake uncovered at 350F for 45 minutes or until

set. Serve warm with salsa.

 

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

 

Per Serving (excluding unknown items): 465 Calories; 26g Fat (50.4% calories

from fat); 22g Protein; 36g Carbohydrate; 3g Dietary Fiber; 241mg Cholesterol;

600mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 4 Fat; 0 Other Carbohydrates.

 

 

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

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