MACARONI A LA CORINNA

MACARONI A LA CORINNA

(Maccheroni alla Corinna)

Put on the fire a pot with two quarts of salted water to which add a small piece of butter. When it begins to boil put in it ¾ lb. macaroni. Let
 it boil for five minutes, then drain them in a colander. Put them again in new boiling water, prepared as above and let them cook on a slow fire. Drain them again. Cover the bottom of a plate with macaroni and cover this first layer with grated cheese and with some vegetables in macédoine, that is, chopped fine and fried brown with butter. Repeat the draining, moisten the macaroni with the water in which they have previously cooked and keep on a low fire for ten minutes more.

The Macédoine of vegetables can be made with a dozen Bruxelles sprouts or one cabbage, half a dozen big asparagus cut in little pieces, a carrot cut in thin slices, a dozen small onions, some turnips and half a dozen mushrooms. The mushrooms and the asparagus can be omitted. Melt some butter in a saucepan and when the turnips, the carrots and the onions are half cooked, add the cabbage or sprouts. Put in some water and some more butter, boil for ten minutes and then add the mushrooms and the asparagus, adding salt and pepper, and a little sugar if this is desired.

pasta with walnuts

Ingredients

• 1 cup walnut or pecan halves
• 1/2 cup loosely packed parsley leaves, washed and dried
• 1 clove garlic
• 3/4 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 pound linguine, spaghetti or other long pasta.

Method

• 1. Bring a large pot of water to a boil and salt it. Meanwhile, combine nuts, parsley and garlic in a small food processor and turn machine on. (Or use a mortar and pestle.) Add oil gradually, using just enough so that mixture forms a creamy paste. Season to taste with salt and pepper.
• 2. Cook pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it, reserving a little cooking water. Toss with sauce. If mixture appears too thick, thin with a little more olive oil or some of the pasta cooking water.

pasta with peppers

1. Boil the pasta till cooked



2. Chop the sweet pepper and shallot and glaze in a hot frying pan. Cut the cherry tomatoes in half and add them to the pan. Add the chopped basil leaves and season with Mediterranean herbs.


3. When the peppers are soft and glazed stir the Philadelphia soft cheese through the vegetables.


4. Drain the cooked pasta and stir amongst the sauce in the frying pan. Leave for 1 minute and dish.


5. A little Parmesan can be used to give extra flavor.

asparagus rocket prawn and pea pasta

ngredients

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
1 bunch asparagus
500g fettucine pasta
1 teaspoon cornflour
300ml Pura Lite Thick Cream
grated rind and juice of 1 lemon
500g green prawns, deveined
½ cup fresh or frozen peas
3 spring onions, finely chopped
sea salt &freshly ground black pepper, to taste
grated Parmesan, for serving, optional
fist of rocket
Method
Cut asparagus into long, thin diagonal slices, leaving the tips whole. Boil the fettucine in a large pot of salted boiling water until ‘al dente’.

Meanwhile, mix cornflour to a paste with a little cream and combine with remaining cream, grated rind and lemon juice in a large frying pan.

Add asparagus, prawns and peas and simmer for 10 minutes or until prawns have cooked and vegetables are tender.

Stir in spring onions and season to taste. Drain pasta and toss together with sauce until well combined. throw in fist of raw rocket.

Serve immediately with grated Parmesan if desired.

orgasmic pasta

Lliinguine con tonno, Cut up Tuna Toms and Mushrooms put through a blender with some Creme Fraiche then serve on Al Dente Linguinemeasure about half as much pasta as you think there will be swelled up, and put that in a microwaveable bowl. Put enough boiling water in there to cover it with an inch of water on top. Microwave it for 4 minutes. When it's done, leave it for 5 more minutes. Put 3 small cubes of butter on it, and finely grate some cheese of choice on the top. Then om nom nom.

sexy maccheroni abbruzzo

Heres one for Easter. Im not a great fan of this but my friends love it so you might

Preparation:

add about half a kilo  lamb, cut into small pieces with salt and pepper.

 fry with oil, garlic and Bay leaves.

When garlic is golden, add the lamb and leave to Brown on high heat while stirring,

when just browned add the red wine raise the heat and allow it to evaporate.

After 10 min. Add tomatoes, peeled, seeds cut out, 

also add coarsely chopped peppers, without seeds

 and filaments and cut into strips.

Add a little salt and continue cooking until meat  becomes soft.

If necessary you can add a little at a time of stock (or water).

Boil the pasta and dress with this sauce and powdered  chilli and grated pecorino cheeseThe Region: of  Abruzzo is a sexy region, they do what Italians do best eat and fuck, the italians in Milan are trying to be like the Americans and hence silly puritan values apart from Berlusconi that is and the ones right down south are obssesed with the spirit. The Abruzzians just get on with what we do best as human beings . Heres another Abruzzi one, her above.

 .

pasta di napoli

This pasta has a delicate lemon flavor that is delicious topped with grilled seafood such as shrimp as shown in the photo. It is also a perfect first course without the shrimp, served before a second course of seafood. I have used lemon thyme as my fresh herb of choice in this recipe, but fresh parsley or basil would work in place of the thyme as well. What is best about this pasta is that it can easily be prepared in just 30 minutes!






Serves 4 As A Main Course Or 6 As A First Course

by Deborah Mele





1 Pound Long Pasta-Either Dried Spaghetti or Fresh Fettuccine



1/4 Cup Fresh Lemon Thyme (Or Fresh Parsley or Basil)



1 Medium Cloves Of Garlic, Minced



1/4 Cup Olive Oil



Zest & Juice Of Two Lemons



1/2 Cup Toasted Pine Nuts



Salt & Pepper





To Serve:



Cracked Black Pepper



3 to 4 Grilled Shrimp Per Person (Optional)





Mix together the oil, garlic, thyme, lemon zest and juice. Season with salt and pepper. Add the toasted pine nuts, stir well, and allow to sit for a couple of hours for the flavors to meld. Cook the pasta in boiling salted water until it is al dente. Just before draining, remove a small cup of pasta water.



Drain the pasta, and return it to the pot with the lemon sauce over high heat. Add a little pasta water to prevent it from drying out. As soon as it is piping hot, remove from the heat and serve. Scoop the pine nuts off the bottom of the pot to top the pasta, and serve topped with grilled shrimp if using. Offer additional cracked black pepper if desired.