August 2008 - Italian Night

August 2008

Italian Night!

At the home of: Shana Hart

Manicotti

From the kitchen of: Tiffany Pringle

1 box manicotti shells

1 lb ricotta cheese

1 Tbsp fresh basil, minced

1 Tbsp fresh parsley, minced

salt/pepper to taste

2/3 cups fresh Parmesan cheese

1 egg yolk

1 cup mozzarella cheese

red sauce if desired

white sauce if desired

Boil the shells in salt water and drain. Mix ricotta, Parmesan, yolk, parsley, basil and spices. Stuff into pasta shells. Lay into 13x9 dish. Coat with red sauce. Add Alfredo sauce on top of red sauce. Bake at 350 degree covered for 20 minutes, then uncovered for 10.

Walnut Pasta

From the kitchen of: Shana Hart

1 lb Rotelli or Fuscilli pasta

1 1/2 cups toasted walnuts

2 Tbsp unsalted butter

3/4 tsp salt

1/2 tsp ground black pepper

3/4 cup extra virgin olive oil

1/2 cup freshly grated Parmesan cheese

1/2 cup heavy cream

1/2 cup fresh flat-leaf parsley

Bring large pot of salted water to boil over high heat. Add pasta and cook until tender but firm to bite. Drain but reserve 1 cup of pasta water. In food processor combine walnuts, butter, salt, and pepper. Drizzle oil in a steady stream. Transfer mixture to small bowl. Stir in cheese & cream. In large bowl stir noodles with sauce. Add in reserved pasta water 1/4 cup at a time until sauce coats pasta. Sprinkle with parsley, toss, and serve!

Chicken Tortellini Salad

From the kitchen of: Angela Rivers

4 boneless, skinless chicken breasts

16 oz frozen cheese tortellini

1 can artichoke hearts

8 oz jar sun-dried tomatoes

12 oz fresh spinach

1 large bottle Paul Newman's Caesar Salad Dressing

Marinate chicken breasts in 1/4 cup of dressing for 1 hour in refrigerator. After marinated cook chicken in frying pan. Let cool. Cook tortellini until tender and drain; set aside. Chop artichoke hearts, tomatoes, and spinach. Slice chicken on diagonal and put all ingredients in large bowl. Add dressing and mix. Refrigerate until ready to serve.

Lasagna

From the kitchen of: Becky Maher

1/2 cup chopped onion

1 lb ground beef

1 can tomato paste

2 1/2 cups tomato puree

2 cloves garlic, mashed

1/4 tsp pepper

1/4 tsp salt

1/4 tsp oregano

1/2 cup Parmesan cheese

2 Tbsp dried parsley

10 oz mozzarella cheese

1 lb cottage cheese

1/2 lb lasagna noodles (9 noodles)

Saute onions and add meat. Add garlic, spices, tomato puree & paste. Add 3 Tbsp Parmesan cheese and then simmer for 30 minutes. Boil noodles in 3 quarts of water. Layer 1/3 of meat mixture in 13x9 pan. Top with noodles length-wise. Add layer of all cheeses. Repeat and end with meat sauce. Sprinkle with Parmesan. Bake at 350 degrees for 20 minutes covered and 10 minutes uncovered.

Gnocchi

From the kitchen of: Stacy Hart

1 1/2 lb russet potato (about 5)

1 cup flour (will need more)

1 egg

1/2 tsp salt

1/4 cup canola oil

Boil potatoes and then peel. Run through vegetable mill or chopper (basically mash until no lumps). Add 1 Tbsp of salt to 6 quarts of water and boil. Also set up an ice bath. Sprinkle flour all over counter. Make a mashed potato lake and add egg & salt. Take fork and mix in the potatoes and flour. Keep adding flour (will use about 3 cups?). Divide mixture into 6 balls. Add more flour if necessary - should have the consistency of new Play-doh) Roll into 3/4" snake. Cut about 1" pieces - roll down for to curl around thumb. Throw into boiling water. When the float to the top they are done. Take out and drop into ice bath. Drain once cooled. Toss with oil. Cook in pan with olive oil or freeze. Add sauce of choice.