Cipriani Tagliolini with Truffles

October 26, 2012 5:50:43 PM EDT

Total Recipe Time: 10 to 15 minutes 

At least 3.52 Oz white truffles (100 g)
8.82 Oz dried white Cipriani Tagliolini (250gr)
4.6 Oz unsalted butter, softened (130G)
5-6 tablespoons grated Parmesan cheese (40-45g)
Salt


 

1.

Clean the truffles by carefully brushing away all dirt and sand clinging to them. Do not use water. Also, put 6 plates in a 200° (95/1/4) oven to warm.

2.

Bring a large pot of water to a boil. Salt the boiling water, add the pasta, and cook for 2 minutes. Maybe a little bit more. Egg pasta needs to be ductile. That’s the way we like it.

3.

Drain the pasta. Put the softened butter, and cheese on the hot pot, return the pasta in the pot, and stir vigorously with a wooden spoon or fork for 2 or 3 minutes, until everything is creamy and well combined. Season the pasta with a little salt.

4.

Serve the pasta on the heated plates and, using a truffle slicer, shave about 20 very thin slices of truffle over each portion. Reserve the remaining truffles until half of each portion has been consumed, then shave a little more truffle over each plate to renew the flavor.


Makes 4 to 5 servings

Funded by Cipriani - Harry's Bar

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Mediterranean Beef & Salad Pita

October 24, 2012 5:39:00 PM EDT

Total Recipe Time: 25 to 30 minutes

1 pound ground beef
1 medium red bell pepper, chopped
4 cups chopped romaine lettuce
1/3 cup crumbled herb-flavored feta cheese
1/3 cup prepared regular or reduced fat non-creamy 
             Italian dressing or other vinaigrette
1/4 cup Kalamata or ripe olives, chopped
4 pita breads, toasted


 

1.

Brown ground beef with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pnk, breaking beef up into 3/4-inch crumbles. Remove from heat. Pour off drippings.

2.

Add lettuce, cheese, dressing and olives to beef mixture; toss to combine. Top pitas with equal amounts of beef mixture.


Makes 4 servings

Nutrition information per serving, using 95% lean ground beef: 438 calories; 16 g fat (5 g saturated fat; 4 g monounsaturated fat); 81 mg cholesterol; 838 mg sodium; 39 g carbohydrate; 3.6 g fiber; 33 g protein; 9.5 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 5.1 mg iron; 34.5 mcg selenium; 6.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Funded by The Beef Checkoff

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Confetti Beef & Spinach Pie

October 22, 2012 5:38:19 PM EDT

Total Recipe Time: 55 to 65 minutes

1 pound ground beef
1 package (10 ounces) frozen chopped spinach, defrosted, drained well
4 ounces herb-flavored feta cheese, crumbled
2 eggs, slightly beaten
2 teaspoons dried oregano leaves, crushed
1 large onion, chopped (about 2 cups)
4 to 8 sheets frozen phyllo dough, defrosted, cut lengthwise
          into 1/2-inch thick strips (4 cups)
2 tablespoons extra-virgin olive oil


 

1.

Heat oven to 400°F. Squeeze spinach to remove any excess moisture. Combine spinach, cheese, eggs and oregano in medium bowl. Set aside.

2.

Heat large ovenproof nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Season with salt and pepper, as desired. Add beef mixture to spinach mixture; mix well. Wipe out skillet.

3.

Combine phyllo strips and oil in medium bowl; toss to coat well. Spray same skillet with nonstick cooking spray. Place 1/2 of phyllo strips in bottom of skillet; top with beef mixture, pressing with back of spoon or spatula to flatten. Top with remaining phyllo strips.

4.

Bake in 400°F oven 15 to 18 minutes or until beef is heated through and topping is golden brown. Let stand 5 minutes. Cut into 4 wedges to serve.


Makes 4 servings


Cook's Tip:
  The pie may also be baked in a 2-quart or 8x8-inch glass baking dish instead of the skillet. Spray baking dish with nonstick cooking spray and assemble as directed in step 3.


Cook's Tip:  Frozen phyllo dough is sold in a variety of 16-ounce packages. For packages with the dimensions of about 14x18 inches, use 4 sheets of the dough; for packages with dimensions of 9x14 inches use 8 sheets of the dough to equal 4 cups of dough strips.

Nutrition information per serving, using 95% lean ground beef: 475 calories; 23 g fat (8 g saturated fat; 10 g monounsaturated fat); 197 mg cholesterol; 573 mg sodium; 28 g carbohydrate; 5.2 g fiber; 39 g protein; 7.8 mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 6.1 mg iron; 37.5 mcg selenium; 6.9 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Funded by The Beef Checkoff

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Italian Beef & Cheese Calzone

October 20, 2012 5:35:20 PM EDT

Total Recipe Time: 50 to 60 minutes

1 pound ground beef
1/2 cup chopped green bell pepper
1 can (14-1/2 ounces) diced tomatoes with onions, drained
1/2 teaspoon dried oregano leaves, crushed
1 cup shredded Italian cheese blend
1 tablespoon cornmeal
1 package (13.8 ounces) refrigerated pizza crust dough

 

 

1.

Heat oven to 400°F. Brown ground beef with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in tomatoes and oregano; continue cooking 5 to 7 minutes or until liquid has evaporated. Remove from heat; stir in cheese. Set aside.

2.

Sprinkle cornmeal evenly over rimmed baking sheet. Unroll pizza dough lengthwise on baking sheet, straightening edges of dough if necessary. Spoon beef filling over long half of dough, leaving 1-inch border on 3 sides. Gently lift and pull top half of dough over filling to enclose; pinch dough edges to seal.

3.

Bake in 400°F oven 15 to 20 minutes or until crust is golden brown. Cool 5 minutes. Cut crosswise into 8 slices.


Makes 4 servings

Cook's Tip: For easy cleanup, line baking sheet with parchment paper. Sprinkle with cornmeal and proceed as directed above


Nutrition information per serving: 496 calories; 17 g fat (7 g saturated fat; 3 g monounsaturated fat); 96 mg cholesterol; 785mg sodium; 50 g carbohydrate; 2.2 g fiber; 39 g protein; 6.4 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 5.7 mg iron; 18 mcg selenium; 6.0 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Funded by The Beef Checkoff

0 Comments | Posted in Recipes By Pasta Cheese

Mediterranean Eye Round Steaks

October 19, 2012 5:06:53 PM EDT

Total Recipe Time: 30 to 60 minutes
Marinade Time: 6 hours or overnight

2 beef eye round steaks, cut 1 inch thick (about 8 ounces each)
1 jar (6 ounces) marinated quartered artichoke hearts
1/4 cup chopped roasted red pepper
1 tablespoon chopped fresh basil
3 tablespoons Dijon-style mustard
Salt and pepper


 

1.

Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.

2.

Combine reserved artichoke liquid and Dijon mustard in small bowl. Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

3.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

4.

Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.


Makes 2 to 4 servings


Cook's Tip:
   One teaspoon dried basil leaves can be substituted for fresh.


Nutrition information per serving (1/2 of recipe): 432 calories; 14 g fat (3 g saturated fat; 4 g monounsaturated fat); 119 mg cholesterol; 984 mg sodium; 19 g carbohydrate; 3.1 g fiber; 55 g protein; 9.8 mg niacin; 0.7 mg vitamin B6; 3 mcg vitamin B12; 4.7 mg iron; 57.3 mcg selenium; 8.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Funded by The Beef Checkoff

0 Comments | Posted in Recipes By Pasta Cheese