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Old 02-04-2019, 10:27 PM   #61
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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.
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Old 02-04-2019, 11:38 PM   #62
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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.
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Old 02-13-2019, 08:08 AM   #63
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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!


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Old 05-20-2019, 01:19 AM   #64
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Pumpkin tortelli from Italy

Tomorrow i'm preparing pumpkin tortelli. It is a recipe that i learned from my mother in law who was coming from a village near Mantova.
The day before i prepare the filling with pumpkin coocked in the oven and than mushed . I add a special type of biscuits called "Amaretti" mashed , parmisan grated and a the quince marmalede cut off in very little chuncks.I prepare the dough and i put in the fridge. Some recipes use to add Mostarda instead of quince marmalede. I don't like the last one very much because the filling become too sweet.
My mother in law used to prepare pasta in the old manner extending it on the table with the rolling pin .I use the machine. When i prepare pasta i keep a pot filled with water boiling on the induction plate near the table, so the pasta doesn't become dry because of steam . So i can close the tortelli filled easily .
I have two daughters. One prefers the sauce with butter sauted with sage an a little bit stock cube. Then i put on tortelli this sauce an a portion of grated parmisan.
The other daughter prefers the sauce with chicken liver. This is the sauce that i prefer because of the meeting of salty taste with the sweet taste of the tortelli filling.
I cut off in little chuncks the chicken livers. Then i sauted them with onions or scalogno(a type of onion). i add salt and pepper and tomato concentrate.
I toss and then i add a little hot water with half stock cube .
When the sauce is cooked i put on tortelli with grated parmisan.
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Old 05-20-2019, 01:29 AM   #65
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Originally Posted by marigio View Post
Tomorrow i'm preparing pumpkin tortelli. It is a recipe that i learned from my mother in law who was coming from a village near Mantova.
The day before i prepare the filling with pumpkin coocked in the oven and than mushed . I add a special type of biscuits called "Amaretti" mashed , parmisan grated and a the quince marmalede cut off in very little chuncks.I prepare the dough and i put in the fridge. Some recipes use to add Mostarda instead of quince marmalede. I don't like the last one very much because the filling become too sweet.
My mother in law used to prepare pasta in the old manner extending it on the table with the rolling pin .I use the machine. When i prepare pasta i keep a pot filled with water boiling on the induction plate near the table, so the pasta doesn't become dry because of steam . So i can close the tortelli filled easily .
I have two daughters. One prefers the sauce with butter sauted with sage an a little bit stock cube. Then i put on tortelli this sauce an a portion of grated parmisan.
The other daughter prefers the sauce with chicken liver. This is the sauce that i prefer because of the meeting of salty taste with the sweet taste of the tortelli filling.
I cut off in little chuncks the chicken livers. Then i sauted them with onions or scalogno(a type of onion). i add salt and pepper and tomato concentrate.
I toss and then i add a little hot water with half stock cube .
When the sauce is cooked i put on tortelli with grated parmisan.
That is something I have never heard of.

I am with the first daughter -- butter and sage. The chicken liver sauce doesn't sound like something I would like.

CD
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Old 05-20-2019, 05:04 AM   #66
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I ate sauce with le chicken livers the first time i met my mother in law in 1977 an i have been still eating nowadays. My mother in law lived on the edge of Brescia and Mantova ,while i lived in the northen part of Brescia ( where there is the Beretta guns factory). I did't know this sauce.
Of course as every food it must meet your taste.
I use the same sauce when i prepare (In italy we call dirty soup)soup addig rice. My little grandchildren like very much . They ask two dishes of soup as well all my relatives.

Marigio
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Old 05-20-2019, 05:21 AM   #67
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You can also use it in the " pasta pasticciata backed).
Pasta drained not completely cooked which you add to bechamel -sauce ragł and parmisan.
Then you put the pan with pasta in the oven until the pasta have a little crost .
Around 15 minutes in oven preheated at 200 degrees C.
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Old 05-20-2019, 05:25 AM   #68
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Sorry ragł sauce is with tomato. You can change using courgettes previously coocked with parsely and basil
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Old 05-20-2019, 05:46 AM   #69
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Not a pumpkin fan, but we've made ravioli using pasta dough with butternut squash and a chicken marsala filling with a marsala sauce.

Ravioli on page 1 and recipe on page 2 of this link.

Pumpkin/Winter Squash Challenge - 2016
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Old 05-20-2019, 08:34 AM   #70
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Quote:
Originally Posted by di reston View Post
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
It sounds good . The recipe is simply. No too fat
I try to do it tomorrow.
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