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Thank you for taking the time a writing an adding your comments to this blog.
Here are 2 pasta dish recipes some of you requested ripped right from the menu and a dessert.
Fast and simple to prepare here are two favorite pasta dishes from Chianti that you can make at home in under 10 minutes.
Enjoy,
Fred
Penne Gigi for 2
You need:
1/3 cup of Thin slices of prosciutto ham (cook ahead of time if you like it crispy)
Penne Pasta cooked 2 cups
1 tablespoon of butter
2 cups of light cream
1 cup of fresh chopped mushrooms
1 teaspoon of curry powder
1 teaspoon chopped garlic
1/4 cup of Parmesan cheese
To make:
Cook penne pasta according to direction on package.Remove from heat when cooked, drain water and set aside.
In a sauce pan or larger frying pan combine cream, butter and prosciutto ham and dash of pepper.
Bring to a rolling simmer(fat in the cream and butter will start to thicken) should remain at medium heat for 5 minutes.Add penne that is already cooked
Add fresh mushrooms,garlic and curry
Add Parmesan cheese.
Serve immediately.
Linguini Vongole for 2
You need:
Fresh manila clams or 125 ml-175 ml can of baby clams
1/2 cup of white wine
1 teaspoon of chopped garlic
1 tablespoon of butter or margarine
1/2 teaspoon of dried red chili flakes
pinch of pepper
pinch of fresh parsley (washed and chopped as fine as possible)
3 1/2 cups of cooked linguini or spaghetti
How to make:
Cook pasta remove from heat.
Add manila clams, white wine, butter and chile flakes and pinch of pepper in a large fry pan.
If using fresh clams cover pan and place over medium heat and steam clams till they open.Discard any ones that do not open.If using canned clams disregard covering.
*restaurant secret* if in doubt if a clam shell is not cook after most of the clams have opened simply remove from pan any closed shells and drop on to a cutting board if they do not open a tiny bit discard them.
Add chopped garlic.
Drain pasta water leave a 1/2 cup of pasta water on the side for a secret to follow- now add pasta to clam mixture.If sauce looks dry add more white wine and butter.Pour yourself a glass to (if you already haven't)
*restaurant secret*
To give any garlic white wine sauce a silky sheen simply add a bit of the water the pasta was cooked in.
Cook for only a couple of minutes, remove from heat and add chopped parsley serve immediately.
Blueberry Peach Pie
You need:
1 store bought frozen pie shell or you can make yourself.
1/2 cup Sugar
500 grams of Mascpone Cheese
1 can of peaches drained and pat towel dry
1 1/2 cups of light cream
One frozen pie crust thawed at room temperature for 15 minutes
Bake pie crust in oven for 12 minutes at 300 cool after baking
2 cups of mascpone cheese and 1/2 cup of sugar combine in bowl with a hand blender beat mascpone cheese and sugar for 3-4 minutes add light cream continue till mixture is light and fluffy.
Spread 1/2 of this mixture on cooled pie shell.Arrange peaches to cover filling (approx 12-14 pieces)
Spread Remaining filling on top.Cover with Saran Wrap.
Refrigerate overnight.
Now we need to make the blueberry sauce.
6 cups of frozen blueberries
1 cup of sugar
2 cups of water
3 tablespoons of cornstarch
Add blueberries, sugar and water in a sauce pan bring to a slight boil. In a small bowl add 3 table spoons of cornstarch and the 2 cups of water mix now add to blueberry mixture cook until clear and shiny in colour.
Remove and chill.
After 1 hour warp and refrigerate overnight.
To serve simply cut plate pie serving and smoother with blueberry sauce.Yummy!
