gnocchi with lemon cream sauce
Gnocchi with Lemon Cream Sauce
Gnocchi
2 pounds baking potatoes (about 4)
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white, slightly beaten with a fork
1 1/2 cups unbleached all-purpose flour
Sauce
1 tablespoon butter
2 garlic cloves, minced
2 cups heavy cream
1/2 cup chicken broth
6 fresh sage leaves, cut into thin strips
1 tablespoons lemon zest
1/2 cup shredded Parmigiano-Reggiano cheese
To make the gnocchi: Heat oven to 400 degrees F. Pierce the potatoes several times so moisture can escape during baking. Place in the oven and bake until fork-tender, 45 minutes to 1 hour.
When just cool enough to handle, peel the potatoes and press through a ricer into a large bowl. Add salt, baking powder and egg white. Add the flour a little at a time and mix with your hands until a rough dough forms; do not overwork.
Put a large pot of salted water on to boil.
Transfer the dough to a lightly floured surface, and gently knead until smooth, 1 to 2 minutes, adding a bit more flour if needed to prevent sticking. Divide into 4 portions and roll each into a rope about 1/2-inch thick. Cut rope into 1/2-inch lengths. Gently roll each piece down the back of a cheese grater or fork to create slight ridges, or press it to form a small dimple. (The indentations help hold the sauce.)
Gently place the gnocchi, a few at a time, into the boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain well and transfer to a warm platter. (Or refrigerate or freeze for future use.)
To make the sauce: Melt the butter in a saucepan over medium heat, and saut? the garlic until soft, about 2 minutes. Add the cream and chicken broth; cook until reduced by almost half. Stir in the sage, lemon zest and cheese. Pour over the gnocchi, toss gently and serve immediately.
Makes 8 servings.
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italian cream pie
Italian Cream Cake (T&T)
Posted by Shellbob65 at recipegoldmine.com 6/14/01 2:13:40 pm
This is a family hand-me-down, and quite T&T. It has quite a bit of coconut in it, and many people who don otherwise like coconut (myself included) love this cake.
2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
5 egg yolks
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups flour
1 cup buttermilk
1 cup coconut
1 cup pecans
5 egg whites
Cream sugar and butter well. Add egg yolks, one at a time. Mix vanilla extract and baking soda in small bowl, and mix flour and buttermilk in separate small bowl. Begin with vanilla mixture and add flour mixture alternately with vanilla mixture until all blended. Add coconut and pecans. Beat egg whites and fold into batter. Pour into 3 (9-inch) rounds or one sheet cake pan and bake at 350 degrees F for 20 minutes.
Icing
8 ounces cream cheese, softened
1/2 cup (1 stick) butter or margarine
1 cup chopped pecans
1 cup coconut
1 box (4 cups) powdered sugar
Mix together ingredients in the order listed.
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ricotta lasagna swirls
Ricotta Lasagna Swirls
8 lasagna noodles
2 pounds fresh spinach
2 tablespoons Parmesan cheese
1/4 teaspoon nutmeg
1/2 pound ricotta cheese
Salt
Pepper
Cook and drain 8 lasagna noodles.
Steam 2 pounds fresh spinach for 7 minutes, then chop. Mix spinach with 2 tablespoons Parmesan cheese, 1/4 teaspoon nutmeg, 1/2 pound ricotta cheese, salt and pepper. Coat each noodle with 2 to 3 tablespoons of mixture along the entire length of the noodle. Roll up. Stand on end in a baking dish.
Sauce
2 cloves garlic, minced
1/2 cup chopped onion
2 cups tomato sauce
1/2 teaspoon basil
1/2 teaspoon oregano
Saut? garlic and onion. Add tomato sauce, basil and oregano. Pour sauce over noodles and bake at 350 degrees F for 20 minutes.
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italian red sauce
Italian Red Sauce
1 (5 pound) pork or beef neck bones
1 1/2 cups olive oil
3 pounds or 5 large onions, chopped
1 small whole bunch celery with leaves, chopped
1 whole garlic bulb, minced
2 (28 ounce) cans tomatoes
1 (12 ounce) can tomato paste
20 (8 ounce) cans tomato sauce
2 (8 ounce) cans water
3 tablespoons oregano leaves
4 tablespoons basil
5 tablespoons parsley flakes
1 (4 ounce) bottle Kitchen Bouquet?
In large pot brown neck bones in olive oil. Add onions, celery and garlic. Mash tomatoes with hands and add to the bones. Add remaining ingredients and simmer 5 to 6 hours. Remove bones. Serve over spaghetti or use as a sauce in any Italian dish such as pizza or lasagna. May be prepared ahead. Freezes well.
Yields 12 pints.
Nothing average ever stood as a monument to progress. When progress is for a partner it doesn turn to those who believe that they are only average. It turns instead to those who are forever searching and striving to become the best they possibly can. If we seek the average level, we cannot hope to achieve a higher level of success. Our only hope is to avoid being a failure. — Lou Vickery
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cannelloni
Cannelloni
Special Seasoning
1 1/4 teaspoons granulated garlic
1 1/4 teaspoons salt
1 1/4 teaspoons white pepper
1 1/4 teaspoons dried basil
Mix together.
Filling
2 pounds lean ground beef
3/4 cup yellow onion, chopped
2 eggs, lightly beaten
1/2 cup Parmesan cheese, grated
1 cup plain bread crumbs
1 1/2 tablespoons garlic, finely chopped
3/4 cup flour
16 crepes or 16 manicotti shells,
cooked according to package
directions
2 cups marinara sauce or your favorite
red sauce, or 2 cups white sauce,
homemade or your favorite brand
In a large saut? pan over medium heat, cook ground beef and yellow onions until meat is fully cooked and onions are tender, about 12 to 15 minutes. Add the eggs, Parmesan, bread crumbs, garlic and flour, mixing together well. Stir in Special Seasoning and reduce heat to low.
If using crepes, place 4 to 5 ounces (about 1/2 cup) of filling in the center of each crepe and roll lengthwise; if using manicotti shells, gently stuff filling inside shells with a spoon. Place in a 13 x 9-inch baking pan. Cannelloni may be frozen at this point or stored in a refrigerator until you
e ready to serve it. If frozen, thaw in refrigerator overnight before serving.
When ready to serve, heat at 350 degrees F, covered, for about 20 minutes.
To serve, place two crepes or shells on each plate and top with your favorite red or white sauce.
Makes 8 servings.
Blade You better wake up. The world you live in is nothing but a sugarcoated topping There is another world beneath it. And if you want to survive it you better learn how to PULL THE TRIGGER — Blade
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