RECIPE TITLE "Bow-Tie
Salad with Fennel, Prosciutto, and Parmesan Recipe"
Source: Quick from Scratch - Pasta,
courtesy of Cooking.com
Serves 4 ---
A tangy lemon dressing makes this main-course salad especially
refreshing, and the only thing you have to cook is the pasta. If
you find a fennel bulb with the dark-green feathery tops still on,
chop some of them and toss into the pasta.
Have some fun with this dish and try a bottle of the sparkling Italian
wine Prosecco. It should go nicely with the fennel.
1/2 pound bow ties
1 large fennel bulb (about 1 pound), sliced as thin as possible
1/4 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 pound thin-sliced prosciutto, cut into strips
1/4-pound chunk Parmesan cheese, or 1/3 cup grated Parmesan
Ultimate Pasta Ultimate
Pasta opens with a gallery of irresistible pasta dishes illustrated
with superb close-up photography. There are pasta dishes here for
every occasion and every taste, all created by international award-winning
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enable you to choose ingredients that hve a natural affinity with
each type of pasta.
In a large pot of boiling, salted water, cook the bow ties until
just done, about 15 minutes. Drain. Rinse with cold water and drain
In a large bowl, toss together the bow ties, fennel, oil, lemon
juice, salt, and 1/4 teaspoon of the pepper. Add the prosciutto
and toss again.
TO SERVE: Mound the salad on plates. Top with strips of Parmesan
shaved from the chunk of cheese with a vegetable peeler or with
the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper
over the cheese.
TEST-KITCHEN TIP: The easiest way to slice fennel is to cut off
the stalks, cut the bulb in half from the top through the root end,
lay each half flat-side down, and slice. For that matter, this is
a good technique for almost any round fruit or vegetable.
Recipe reprinted by permission of Food and Wine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 647 Fat: 40g Carbohydrates: 51g
Cholesterol: 41mg Sodium: 942mg Protein: 23g
Fiber: 6g % Cal. from Fat: 56% % Cal. from Carbs: 32%
|The Complete Book of Pasta and Noodles
How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
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For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
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Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
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Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info