From: balehboosteh
Date: Sun, 06 Feb 2000 01:22:35 -0800
> there is an outstanding request for italian recipes, long
>unanswered.
Hey, just wait a minute...
First I want to add on the various versions of the Alfredo's sauce...
Two major Italian interpretations (1) of "pasta alla panna" (panna =
whipping cream) are "tortellini alla cacciatora" and "pennette al
salmone". The first recipe is definately intended for a sound eater
(2) with no cholesterol problems, nor weight preoccupation.
The second recipe was born with the Italian version of yuppy. It is a
quite different race from what you are used here, but equally distasteful.
My opinions on the eaters notwithstanding, both dishes are pleasant.
"Tortellini alla Cacciatora" usually requires tortellini, but you may
substitute them (tortellini is plural) with any other kind of not filled
fresh pasta (linguine, trenette, fettuccine etc.). Some kind of dried
pasta could cut it if you are out of choices.
First slice (very thinly!) a quarter of a medium size yellow onion, and
let it cook on low heat in a mix of oil and butter. When the onion is
translucent, if you do not keep Kosher, you can add a slice of bacon cut
in small pieces, otherwise just go to the next step and add fresh, sliced
mushrooms. Turn up the heat and the mushrooms will lose some of
their water. Let the mixture partially dry, then add boiled, drained,
fresh peas (don't let me hear that you have used the canned ones, they are
overcooked...).
Add a glass of white wine, salt, and pepper to taste, cover, and let it
cook on low heat for 10-15 min. Then add the whipping cream, stir, and
turn off the flame.
No further cooking is necessary. Usually the sauce cooking time is
comparable to the time necessary to bring the water to a boil, plus
the pasta cooking time.
Just slice the mushrooms and boil the peas as the first step.
If you have to ask the quantities of the ingredients you deserve Martha
Stewart, I will only add that peas and mushrooms are in similar proportions.
Buon appetito.
Penne (or Pennette) al Salmone
Pennette is just a smaller version of the dry pasta shape called penne.
This time the sauce preparation takes about the same time of the pasta
cooking time.
Start again with the onion (very thinly sliced!! this is important)
cooked again in a mix of oil(3) and butter. Then add some lox in small
pieces (how much lox? How much do you put on your bagel? If you are cheap,
a little, if you have the money, as much as you like)..
But remember, abundance in this case can be dangerous! Half a pound
should be enough for six people that eat a lot..) let it cook on low
heat for a few minutes, then add the cream and some freshly grated nutmeg
(I will never stress enough the importance of fresh ingredients).
Stir for a couple of minutes to let the flavors blend, then serve on the
pasta and use some grated cheese (Grana Padano, lighter version of the
Parmigiano Reggiano, or, if you like a more pungent flavor, some pecorino)
to add a little tangy feeling.
Enjoy!
Next time I will dwell on the lentil soup, promised!
-bb
(1) Here, by major, I intend widespread, and it is definately not meant
as a compliment, but as a comment on the loss of regional cuisine.
(2) the kind of person that eats more than Weight Watchers portions and
would be offended by a sample of the so called "modern French cuisine".
(3) of course, when I say oil I intend Extra-Vergin Olive Oil...
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