Cindy's Favorites

PASTA FORIANA
by Cynthia Salvato


Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Gazpacho
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zaletti
Zuppa di Polpette
This is used in place of grated cheese:

    ½ cup Italian breadcrumbs
    3 tablespoons olive oil
    ¼ cup grated Romano cheese
    Mix all the ingredients together and toast in a pan, over medium heat until lightly browned.  Remove from pan and cool.

Ingredients:

  • 3/4-cup olive oil
  • 5 cloves garlic, minced
  • 3-4 inches anchovy filets
  • 1/8 teaspoon crushed red pepper
  • 2 cup walnuts, roughly chopped
  • 1/3-cup pine nuts, lightly toasted
  • 1/2-cup dark raisins
  • 5 tablespoons fresh parsley, chopped
  • 1-pound vermicelli or spaghetti

In a large sauté pan, heat the oil slowly. Add the garlic, anchovies and red pepper; sauté over low heat for 3 to 4 minutes; be careful not to burn the garlic.

Add the nuts, raisin and parsley.
Simmer on low heat for 4 to 5 minutes; cover and remove from the heat.

Cook the pasta until al dente. Reserve ½ cup pasta water, strain and transfer the pasta back to the pot.

Add the sauce and 2 tablespoons of pasta water.

Transfer to a pasta bowl or platter and top with remaining sauce.  Serve with toasted breadcrumbs.

Serves 4

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Savoring Rhode Island‚ Johnston, RI 02919

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