Bring a large pot of water to boil. Add some salt to the pot when the water comes to a full boil. In a large skillet set over moderate heat, cook the onion and garlic in the olive oil, stirring occasionally, until softened (approx. 4 min). Add the Pancetta and cook, stirring, until golden...
1. Bring a large pot of water to boil for ravioli. Salt the water once it is boiling. 2. Add the ravioli and cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. 3. Remove the pasta from the water and drain well. Season the pasta with salt and pepper. 4....
1. In a large pot of boiling water, cook pasta till al dente. Drain, rinse with cold water to prevent further cooking, add pasta back to pot; set aside. 2. Over medium heat, add the olive oil, tomatoes and garlic to a large sauteuse or sauté pan; simmer till most of the liquid has reduced,...
1. Preheat the oven to 500 degrees. 2. Combine the milk, onion, bay leaves, salt, and pepper in a large saucepan and bring just to a simmer over low heat. 3. Simmer, stirring occasionally, until reduced by one-quarter, approx. 15 minutes. Strain the milk and set aside. 4. Melt the butter in a...
1) In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered,...
Bring a large pot of water to boil. As soon as it boils, add the olive oil and pasta and cook until just al dente, drain and set aside. Butter a medium size oven-proof casserole dish. In a saucepan, melt the butter over medium heat. Add the flour and cook, whisking, for about a minute. Whisk in...
Heat one tablespoon of the olive oil in a frying pan and add the sausage, squeezed out of its casing and into the pan. Saute sausage, breaking it up, until brown, about 3 minutes. Remove sausage with a slotted spoon and discard fat. Pour the remaining olive oil into the pan and add the bell...
Make salad at least 30 minutes ahead so that the flavors have time to develop. PANTRY: You will need tortellini stuffed with your choice of filling: spinach, nuts, cheese, mushroom, and/or meat. VINAIGRETTE: To make a standard (not low-fat) vinaigrette: whisk 1/4 cup olive oil, 3 tablespoons...
DRESSING 1/4 c Grainy Dijon mustard 1 3/4 c Mayonnaise Cook tortellini in boiling, salted water until al dente. Drain well; toss with olive oil. When cool, toss with peppers, broccoli, green onions, parsley, black pepper and Roquefort. Whisk mustard and mayonnaise together in a small...
Cook and drain tortellini as directed on package; cool. Place dressing in shallow bowl. Stir in tortellini, shrimp and tomatoes. Cover and refrigerate 1 to 2 hours, stirring once to coat.
