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    Free Italian recipes  RECIPE TITLE "Speedy Lasagne"
    recipe excerpted from Patricia Wells' Trattoria: Simple, Robust Fare Inspired by the Small Family Restaurants of Italy © by Patricia Wells

    ... more great recipes from Patricia Wells on our GREAT CHEFS page!

    yieldsserves 4 to 6 time -- difficultymoderate

      RECIPE INGREDIENTS

    2 medium onions, peeled (about 10 ounces; 300g)
    1/4 cup extra virgin olive oil (60 ml)
    1/4 teaspoon crushed red peppers (hot red peper flakes), or to taste
    Sea Salt
    Several sprigs of fresh parsley, bay leaves, sprigs of fresh rosemary, and celery leaves, tied in a bundle with cotten twine
    One 28-ounce (765-g) can peeled Italian plum tomatoes in juice or one 28-ounce (765-g) can crushed tomatoes in puree.
    1 pound (500 g) dried Italian egg noodles, such as pappardelle
    10 ounces (300 g) whole-milk ricotta, drained
    3 tablespoons fresh flat-leaf parsley leaves, snipped with a scissors

      RECIPE METHOD

    1. Slice 1 of the onions in half lengthwise. Place each half, cut side down, on a cutting board, and cut crosswise into very thin slices. Slice the remaining onion in this manner, for about 2 cups (500 ml) sliced onions.
    2. In a skillet large enough to hold the pasta later on, combine the sliced onions, Oil, crushed red peppers, a pinch of salt, and the herb bundle, stirring to coat with the oil. Cook, uncovered, over very low heat, stirring from time to time, until the onions are very soft and glazed, about 10 minutes.
    3. If using whole canned tomatoes, place a food mill over the skillet and puree the tomatoes directly into it. Crushed tomatoes can be added directly from the can. Stir to blend, and simmer, uncovered, until the sauce begins to thicken, about 15 minutes. Taste for seasoning. Remove the herb bundle.
    4. Meanwhile, in a large pot, bring 6 quarts (6 l) of water to a rolling boil. Add 3 tablespoons sea salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite. Drain thoroughly.
    5. Add the drained pasta to the skillet with the sauce. Toss. Add about three-quarters of the ricotta, in small spoonfuls, toss again, and cover. Let rest off the heat for 1 to 2 minutes to allow the pasta to absorb the sauce. Toss again and transfer to warmed shallow soup bowls. Garnish with spoonfuls of the remaining ricotta and the parsley. Serve immediately.

    HOT! We recommend:

    Vegetable Harvest: Vegetables at the Center of the Plate
    To dispense with a puzzlement right away--though named Vegetable Harvest, Patricia Wells's marvelous 190-plus recipe collection doesn't center on those edibles exclusively. Rather, it offers a well-rounded dish selection that puts them to brilliant use, often as supporting players (except, of course, in chapters titled "Vegetables" and "Potatoes"). This bit of culinary license shouldn't discourage anyone from buying the book, whose recipes, such as Baby Squid Salad with Garlic, Olives, Tomatoes and Parsley; Penne with Fava Beans, Basil Puree, and Parmesan; and Lamb Couscous with Chickpeas and Zucchini, exemplify all that's remarkable about Wells's approach to modern French cooking. Emphasizing simplicity, ingredient freshness and, yes, ease of preparation, the dishes--including breads and desserts like Lemon and Rosemary Flatbread and Almond Buttermilk Sorbet--will delight any cook who prizes direct yet brilliantly orchestrated flavor. In addition to wine advice, Wells also offers a pantry chapter including sauce and vinaigrette recipes--Creamy Lemon-Chive Dressing is one--nearly worth owning the book for. In works including The Provence Cookbook and Bistro Cooking, Wells brought French cooking to the American kitchen in a way both authentic and relaxed. Vegetable Harvest furthers that approach spectacularly. --Arthur Boehm Click here to buy
    Simply French
    How can a good cook become a great cook? It's all in the detailsBecoming a Good Cook Means Learning Principles that Will Last
    You a Lifetime in the Kitchen; With Simply French,
    You Will Never Cook The Same Way Again.
    # Knowing when to season and how
    # Appreciating the simple process of reducing a sauce
    # Allowing meats and poultry to rest so they release maximum flavor
    # The simple art of straining a sauce for a refined condensed flavor
    # Knowing why dried herbs are no substitute for fresh
    In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.Click here to buy
    Bistro Cooking
    In this warm look into the world of French bistro food, eminent food writer Patricia Wells reveals her love for this simple, robust cuisine in a collection of recipes garnered from France's best bistros. From Warm Potato Salad with Herbed Vinaigrette to Lamb Stew in White Wine to Pear Clafoutis, Wells admits her preference for hearty, homey bistro dishes. Through clearly written recipes, Wells encourages cooks to buy the best ingredients and turn them into fragrant, warming dishes. Each recipe has a note telling where it came from and alluding to its flavor. Pithy quotes throughout the book relate to bistro style--in cooking, serving, and eating--and historical quotations give a cultural connotation. Wine choices reach deep into the heart of France, from a crisp white from Provence such as a Chateau Simone with lamb, to a good Côtes du Rhone (Cru du Coudelet) with guinea hen. From the introduction to the last dessert recipe (for Prunes in Red Wine), Bistro Cooking is sure to please not just the novice in the kitchen, but the experienced cook as well. --Susan Loomis, Amazon.co.uk Click here to buy
    The Paris Cookbook
    American-born Paris dweller Patricia Wells has turned her love of French food into a remarkable series of culinary works. The Paris Cookbook reflects that affection and her familiarity with the Paris food scene, offering 150 of its best recipes. From famed chef Joël Robuchon's sublime Creamy White Bean Soup to a hearty flank steak dish courtesy of Wells's butcher; from bistro Chez Benoit's Asparagus and Green Bean Salad to confectioner La Maison du Chocolate's Bittersweet Chocolate Mousse, the book abounds in wonderful food. Wells's achievement, here as elsewhere, is to make her recipes genuinely accessible to the average cook; well-chosen and lucidly written, they invite even the hesitant into the kitchen with the promise of great eating.
    Following the courses of a typical Parisian meal, from appetizers through desserts, the book presents three-star dishes like Arpège Eggs with Maple Syrup, as well as more humble fare, including an exemplary Lemon Chicken and socca, the delicious Provençale pancakes. A section on pasta, rice, beans, and grains offers such standouts as Flora's Polenta Fries. Desserts also receive their due with delights like Fresh Fig and Almond Gratin. Illustrated with photos that evoke Parisian life at the market and at the table, and containing a wealth of tips and helpful information, wine recommendations, plus the addresses of the dining spots mentioned, the book is a worthy addition to Wells's dependable store of cooking guides. --Arthur Boehm Click here to buy
    The Provence Cookbook
    In books including The Paris Cookbook and Bistro Cooking Patricia Wells offered personal takes on delicious French fare. The Provence Cookbook finds Wells, a resident of the region, evoking the terroir in over 200 recipes culled form chefs, home cooks, farmers, and more. Like her other collections, Provence yields easy but elegant fare--modern, light-on-their-feet dishes like Six-Minute Cod Braised in Spicy Tomato Sauce and Francks's Roasted Duck Breasts with Green Olives. While the recipes are truly French (with an occasional cross-cultural contribution), Wells has done her usual trick of translating them for relaxed American cooking; she's also provided enticing vignettes on local markets; on ingredients, like the nutty camargue rice; and on other culinary suppliers such as Hervé Poron, "The Truffle King." In themselves, the listings make a useful guide.
    In addition to the expected categories, the large recipe range includes breads, pasta, and egg and cheese dishes, such as Quick Polenta Bread with Rosemary, Linguini with Saffron, and Baked Arugula Omelet. Desserts are hardly neglected, and include evocative specialties like Fresh Fig and Homemade Apricot Jam Tart, Three Pear Cake, and Individual Cherry-Hazelnut Gratins. Tips like "On Peeling Tomatoes," menus, and photos further distinguish a book that will delight both Wells's fans and those fortunate to discover her culinary France. --Arthur Boehm Click here to buy

     

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