Straccetti with Wheat Germ & Prawns

June 17, 2016 11:11:15 AM EDT

Yields: 4manicotti



Straccetti 200 g of wheat germ

Hot Pepper Straccetti 50 g

2 small shallots

2 table spoons extra virgin olive oil

30 g of butter

200 g of fresh prawns

150 ml white wine or prosecco

100 ml broth shellfish

1 tablespoon chopped thyme and chives
Salt and pepper according to your taste.



1.   Shell the prawns and set aside, with carapaces (shells) and 250 ml of water to make the broth.

2.   Chop the shallots and put to cook slowly with oil, sprinkle with 100 ml of sparkling wine and let evaporate. Melt the butter and quickly bake the prawns and add the remaining prosecco. Once evaporated, prosecco, combine them with the shallots, thyme and chopped chives, salt and pepper and then add 100 ml of broth restricted; at this point put the straccetti 7 minutes in plenty salted water, then toss them approximately 2'-3' at high heat and serve immediately.

3.   Eventually decorate with the tails of the prawns and parsley.

0 Comments | Posted in Recipes By Frank Scarpa

Gramigna Pasta with Sausage, Rosemary & Cream

May 26, 2016 5:08:01 PM EDT

Yields: 2

Gramigna Pasta with Sausage Rosemary and Cream


1/2 lb gramigna pasta 
2 tablespoons olive oil 
1 small yellow onion, finely chopped 
1/4 lb Italian sausage 
1 sprig of fresh rosemary 
2/3 cup dry white wine 
3-4 tablespoons of heavy cream 
1/2 cup pasta water 
1/4 cup parmesan cheese 
salt and pepper, to taste


In a large sauce pan, heat olive oil over medium heat and add chopped onion. Sauté until onion is soft and transluscent. Add sausage, rosemary, salt and pepper. Cook until sausage is almost done. Add white wine and cook on medium-high heat until 2/3 of the wine has evaporated. Add cream and sitr in well. Continue to simmer sauce on low heat, stirring frequently.

In a large pot, bring pasta water to a boil. Add a few teaspoons of salt and gramigna pasta. Boil until pasta has about 1 minute of cooking time left. Add about 1/2 cup of pasta water to the sausage mixture and simmer on low. Drain pasta and add to saucepan. Combine pasta and sauce well, cooking on very low heat for an additional minute.

Serve pasta with freshly grated pepper and parmesan cheese.


Courtesy of ItalyProject365

0 Comments | Posted in Recipes By PastaCheese

Baked Manicotti

June 8, 2015 11:08:52 AM EDT

Yields: 6-8manicotti



1 Jar of Tomato Sauce

Cheese Filling and Pasta:

3 cups part-skim ricotta cheese

4 ounces grated Parmesan cheese (about 2 cups)

8 ounces shredded mozzarella cheese (about 2 cups)

2 large eggs , lightly beaten

3/4 teaspoon table salt

1/2 teaspoon ground black pepper

2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)

2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)

16 sheets of lasagna noodles



1.   Adjust oven rack to middle position and heat oven to 375 degrees.

2.   In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs.

3.   To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

4.   Spread bottom of baking dish evenly with 1 1/2 cups tomato sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

5.   Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

6.   The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

0 Comments | Posted in Recipes Gourmet Pasta By PC

Classic Apple Pie with Cheddar Lattice Crust

May 11, 2015 2:13:10 PM EDT

Level: Mediumapple pie

Yield: Makes 1 pie



1 recipe pastry for a 9-inch cheddar crust (ingredients listed below)

2 1/2 cups all-purpose flour

1 tsp. fine-grain sea salt

1 Tbsp.granulated sugar

pinch of cayenne pepper

1/3 cup cold Crisco shortening, cut into pieces

1 stick unsalted butter, cold cut into pieces

2 cups grated sharp cheddar cheese

1/4-1/2 cup ice water

4 Tbsps. unsalted butter

1 Tbsp. cornstarch

1/4 cup light brown sugar

2 tsps. ground cinnamon

pinch of salt

5 cups sliced Granny Smith apples, peeled

1 Tbsp. lemon juice



1.     First, prepare the cheddar crust by mixing flour, granulated sugar, and cayenne pepper with a whisk. Cut in the shortening and butter with a pastry cutter or two knives until the mixture resembles cornmeal. Add the cheese and mix again. Slowly add the ice water until the pastry dough comes together. Don't make it too wet.

2.    Preheat the oven to 400 degrees F.

3.    Melt the butter in a heavy-bottomed saute pan big enough to hold the apples.

4.    Mix cornstarch, brown sugar, and cinnamon. Toss with apples. Let it sit for 2-3 minutes to bring out the natural juices in the apples.

5.    Add apples to melted butter in the saute pan. Add lemon juice and bring to a boil; stirring frequently. Reduce temperature and let simmer for 5 minutes or until thickened.

6.    Place the bottom crust in a 9-inch pie pan. Fill with apples, mounted slightly. Cover with a lattice work of the crust.

7.    Bake for 15 minutes in the hot oven. Reduce the temperature to 350 degrees F. Continue baking for 30-40 minutes, until apples are soft and crust is brown.


original post Fox News Magazine

Tagliatelle With Zucchini, Peas And Basil Cream

April 22, 2015 11:56:59 AM EDT

Tagliatelle With Zucchini, Peas And Basil Cream


Zucchini pasta, with peas and basil cream: a easy Italian recipe for a tagliatelle dish that will freshen up any summer meal!


Preparation time 15 m

Cooking time 10 m

Recipe yield 4 servings



Zucchini 300 g

Oil 30 ml

Salt To taste

Pepper To taste, freshly ground

30% fat cream 100 ml

Milk 200 ml

Chicken broth 200 ml

Basil 1 bunch

Butter 30 g

Flour 30 g

Peas 150 g, frozen

Tagliatelle 400 g

Parmesan 100 g, grated

Lemon juice 15-30 ml



1.  Wash, trim and dice the zucchini.

2.  Heat the oil and quickly saute the zucchini for about 2 minutes.

3.  Season with salt and pepper.

4.  Mix the cream, milk and stock.

5.  Wash the basil, shake dry and pick the leaves from the stalks.

6.  Puree the basil leaves with about 75 ml of the cream mixture and set aside.

7.  Heat the butter until it foams, stir in the flour and cook for a minute or two without browning.

8.  Stir the rest of the cream mixture into the roux and bring to a boil.

9.  Add the peas and simmer for about 2 minutes.

10.  Cook the pasta in plenty of boiling, salted water until al dente.

11.  Stir the grated cheese into the sauce.

12.  Add the diced zucchini, basil puree and lemon juice and season to taste with salt and pepper.

13.  Serve with the drained pasta.


Recipe from

0 Comments | Posted in Recipes Gourmet Pasta By PC