"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-04-2019, 10:27 PM   #61
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 20,200
Send a message via Skype™ to taxlady
So, I followed some suggestions posted in this thread and made a sauce to go with store bought tortellini.

I melted about a quarter cup of butter on low heat and added about 1-2 tblsps of EVOO. Then I added minced garlic and anchovies. When that got fragrant, I added some white wine and reduced it a bit. Then I added some cream and stirred like heck. I tossed the tortellini, some freshly grated Parmigiano Reggiano (grated with a microplane, so it would melt really fast) and chopped parsley, in the sauce. That worked really well. It was delicious. It kicked the store bought tortellini up a notch or two. DH liked the flavour, but would have preferred it a bit creamier. I think I will try adding a bit of cream cheese next time.


Thanks for the suggestions.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-04-2019, 11:38 PM   #62
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,283
Quote:
Originally Posted by taxlady View Post
So, I followed some suggestions posted in this thread and made a sauce to go with store bought tortellini.

I melted about a quarter cup of butter on low heat and added about 1-2 tblsps of EVOO. Then I added minced garlic and anchovies. When that got fragrant, I added some white wine and reduced it a bit. Then I added some cream and stirred like heck. I tossed the tortellini, some freshly grated Parmigiano Reggiano (grated with a microplane, so it would melt really fast) and chopped parsley, in the sauce. That worked really well. It was delicious. It kicked the store bought tortellini up a notch or two. DH liked the flavour, but would have preferred it a bit creamier. I think I will try adding a bit of cream cheese next time.


Thanks for the suggestions.
EXCELLENT Taxy!!!
Next time try "mounting the sauce with butter", this makes for a nice rich, creamy, luxurious sauce.
AKA start with a bit of the EVOO, garlic, anchovies, then the wine, and maybe some fresh herbs like flat leaf parsley or Oregano, then the cheese and "mount the sauce" with cold bits of butter, a piece and a time-swirling rather than stirring and you'll get a beautifully rich, smooth, creamy, decadent sauce.
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 02-13-2019, 08:08 AM   #63
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 780
I came across a recipe with pasta, mushrooms, zucchini and prawns. I have archives of thousands of recipes, all collected over many years of reseach. Anyway, I came across this:


Pasta (short pasta, I use Rigatoni) 250 penne, rigatoni, and similar
4 oz fresh mushrooms
4 oz prawns - but you can use bacon cubes instead, and they work very well
2 zucchini
3 large cloves garlic, finely chopped
grated zest of 1/4 lemon
basil
pine nuts
white wine to taste
S & P

Cut the zucchini into 1/4 inch cubes. Slice the mushrooms. Chop the garlic finely
Grate the lemon zest
Have the basil to hand.
Gently fry the zucchini and mushrooms. Add the garlic, lemon zest and basil.
Add the juice of the lemon
Add the prawns/ bacon cubes
Season
Add the lemon juice
Bring to the boil, and then add the white wine - 1/2 wine glass

In the meantime, cook the pasta for 2 minutes less than the directions say, and then add all the other above ingredients. Then toss the above ingredients and cook until the juices are evaporated.

You can eat this either hot or cold.

OH really enjoyed it, and so did I!


di reston
__________________

__________________
peeples of ze wurl, relax

The parrot from: Tom Robbins - fierce invalids home from hot climates
di reston is offline   Reply With Quote
Reply

Tags
pasta, pasta sauce, recipe, sauce, tomato, tomatoes

Pasta sauce with no tomatoes I have unfortunately discovered that cooked tomatoes make my arthritis worse, even in small amounts. Any suggestions for pasta sauces that don't have tomatoes? So far, I can think of four. [LIST=1] [*]Fettucine Alfredo [*]Pasta carbonara [*]Kayelle's clams with linguine [*]Dragon Lady sesame noodles [/LIST] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.