My cookbook

Мне очень понравилось.

2 tablespoons unsalted butter

1 medium-size (10-ounce) yellow onion, chopped (about 1 1/2 cups)

5 garlic cloves, crushed (about 3 tablespoons)

1 pound ground lamb

1 cup dry red wine

1 cup chicken stock

1 (14.5-ounce) can whole tomatoes, undrained

¼ cup finely chopped fresh oregano or 3 tablespoons dried oregano

3 tablespoons ground coriander

2 dried bay leaves

4 teaspoons ground Espelette pepper, divided, plus more to taste

Kosher salt, to taste

1 pound fresh, uncooked bucatini pasta

1 ounce pecorino Romano cheese, grated (about 1/4 cup)

1 tablespoon plus 1 teaspoon grated lemon zest (from 2 lemons)

1 teaspoon dried oregano

12 pitted kalamata olives (about 1/4 cup)


Melt butter in a large high-sided skillet over medium; add onion, and cook, stirring often, until softened but translucent, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add lamb, and cook, stirring often and breaking up meat using a wooden spoon, until lightly browned, 6 to 8 minutes. Add wine; reduce heat to medium-low, and simmer until reduced by half, 6 to 8 minutes. Add stock, and simmer until reduced by half, 6 to 8 minutes. Add tomatoes with juices, breaking up loosely using a wooden spoon; stir in fresh oregano, coriander, bay leaves, and 2 teaspoons of the Espelette pepper.

Reduce heat in skillet to medium-low; simmer until sauce thickens and becomes bubbly, about 20 minutes, stirring every few minutes to prevent burning. Add salt and additional Espelette pepper to taste. Remove and discard bay leaves.

While sauce simmers, bring a large pot of lightly salted water to a boil over medium-high. Add pasta, and cook according to package directions until al dente. Drain, reserving 1/2 cup cooking water; set aside until ready to use.

Stir together cheese, lemon zest, and dried oregano in a small bowl. Set aside.

Add cooked pasta, olives, reserved 1/2 cup cooking water, and remaining 2 teaspoons Espelette pepper to sauce in skillet, stirring constantly until sauce coats pasta. Divide evenly among 4 bowls, and top evenly with reserved cheese mixture.

Источник: https://www.foodandwine.com/recipes/lamb-ragu-bucatini

Очень вкусно! Обжарив фарш я добавила в него ром, а уже потом сливки с томатным соусом и маслом.

2 cups pasta shells use GF if needed
1 tablespoon olive oil
16 oz ground beef
salt and pepper to taste
28 oz can of crushed tomatoes
2 tsp italian seasoning
3/4 cup milk of your choice
3 tablespoons butter melted
1 bunch swiss chard stems removed, chopped into ribbons
1/2 cup parmesan cheese optional

Cook the pasta according to the package.

Add 1 TBSP oil to a skillet over medium heat, followed by the ground beef with salt and pepper. Brown the beef by stirring it frequently for about 7 minutes, until it’s no longer pink.

Add the entire can of crushed tomatoes and Italian seasoning. Here, add 1-2 tsp of any other spices: sage, thyme, oregano, basil etc. If you’re adding in additional veggies such as zucchini or broccoli, add them now.

Mix the milk and melted butter in a bowl or measuring glass. This creates a nice heavy cream substitute. On medium heat, pour in the milk to the tomato beef mixture. Stir to combine. Taste the mixture and adjust seasonings as needed. Let the mixture cook for about 10 minutes.

Add in the cooked pasta and chopped swiss chard (or other greens). Stir until the greens melt and the pasta is covered in sauce. Stir in the parmesan cheese last.

Assemble: Divide the mixture between three meal prep containers. Add more parmesan cheese on top if desired!

Источник: https://workweeklunch.com/ground-beef-pasta/#recipe

1 tablespoon salt-packed capers
3 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
2 large jalapeños, thinly sliced
6 large anchovy fillets, minced
1/2 cup dry white wine
One 28-ounce can whole tomatoes, chopped and juices reserved
1/2 pound penne rigate
1/2 pound skinless swordfish steak
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped parsley

In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain.
Step 2

In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes. Add the anchovies and cook, mashing, until dissolved, about 30 seconds. Add the white wine and simmer over moderately high heat for 2 minutes. Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.
Step 3

In a large pot of boiling salted water, cook the penne until al dente. Drain.
Step 4

Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes. Transfer the fish to a plate. Season the anchovy sauce with salt and pepper. Add the penne to the sauce and simmer over low heat for 1 minute, stirring. Spoon the pasta and sauce into bowls and top with the flaked swordfish. Garnish with the basil and parsley and serve.

Источник: https://www.foodandwine.com/recipes/penne-rigate-spicy-braised-swordfish

Я делала с обычными спагетти и запекла с итальянскими куриными сосисками. Мне очень понравилось!

Ingredients

Serves 4-6

500g (1 lb) bucatini
750ml (3 cups) of marinara sauce, preferably made with fresh tomatoes
A pinch of oregano
A few fresh basil leaves
200g (7 oz) mozzarella, cut into cubes
Grated parmesan cheese, q.b.
Salt

For the topping:

2-3 fresh ripe tomatoes, sliced
Oregano
Breadcrumbs
Olive oil
Salt

Directions

Make the marinara sauce following the recipe found in our post on Tomato Sauce 101, adding a few fresh basil leaves at the end. Leave the sauce quite loose.

When the sauce is almost done, cook the bucatini in well salted water for no more than 3 minutes, just so they are pliable. (They will still be quite raw on the inside but no worries, they will cook further in the oven.) Drain and mix the pasta with about half the sauce and some grated cheese in a large bowl.

Spread a ladleful of the remaining sauce at the bottom of a baking dish, add some of the dressed bucatini. Sprinkle over half the mozzarella and a pinch of oregano. Repeat with more pasta, mozzarella, sauce and oregano, then just pasta.

Top the final layer of pasta with slices of fresh tomato, the oregano and a pinch of salt, sprinkled with breadcrumbs and drizzle everything with olive oil.

Bake in a hot (200C/400F) oven for about 20-30 minutes, or until browned on top. If you like a crusty top, you can let it run under the broiler for a minute or two at the end. Let the dish rest for at least another 20 minutes before serving. It is also very nice served at room temperature.

Источник: https://memoriediangelina.com/2014/08/22/bucatini-alla-pizzaiola/

Вадиму понравилось.

160 grams (5.6 ounces) dry spaghetti
4 tablespoons unsalted butter
8 large "dry" scallops
1 tablespoon soy sauce
1 tablespoon chopped green onions or chives

Bring a large pot of salted water to a boil and boil the pasta one minute less than what the package directions say.
When the spaghetti is about 3 minutes away from being done, heat a skillet over medium high heat until hot and then add the butter. Let enough butter melt to coat the pan and then add the scallops.
Fry scallops undisturbed until they turn opaque 1/3 of the way up the sides.
Flip them over and let them fry until the butter is dark brown, but not burnt.
Take the pan off the heat and then add the soy sauce. Put the pan back on the heat and let the soy sauce reduce, flipping the scallops over once to coat them evenly.
Transfer the scallops to a plate and then add the pasta to the pan. Toss with tongs until the pasta is uniform in color.
Plate the pasta and top with the scallops, garnishing with a sprinkle of chives.

Источник: https://www.pbs.org/food/fresh-tastes/spaghetti-with-soy-sauce-butter-scallops/

Очень вкусная паста!

12 oz pasta (approx. 360g or 3oz/80g per person)
▢3 tbsp extra virgin olive oil
▢½ medium onion diced
▢3 garlic cloves minced
▢10 oz tuna, drained (approx. 250g) either water or oil-packed
▢14 oz crushed tomato (approx. 400g or 1.5 cups)
▢10 large olives diced (optional)(я использую каперсы)
▢1-2 salt-cured anchovies optional
▢½ cup grated Manchego cheese (approx. 45g)
▢salt and pepper to taste


Cook the pasta al dente, according to package instructions.
While the pasta is cooking, heat the olive oil in a heavy pan and add the diced onion. Sauté for about five minutes until translucent.
Add the minced garlic and sauté for one more minute until just starting to brown.
Add the crushed tomato, drained tuna, and anchovies (if using). Stir and cook over medium-high heat for five minutes.
Add the diced olives (and any other embellishments) if using. Taste for seasoning and add salt and pepper to taste.
Drain the pasta once al dente and add to the pan. Stir gently to fully coat the pasta in the sauce.
Top with grated Manchego cheese and serve immediately.

Источник: https://spanishsabores.com/tuna-pasta/

Очень вкусная паста! Я была в полном восторге.

Ingredients

500g (1 lb) spaghetti
750g (1-1/2 lbs) zucchini, sliced into thin rounds
250g (1/2 lb) provolone cheese, grated (see Notes)
2 or 3 garlic cloves
A few basil leaves
Olive oil
Salt and pepper

Directions

Fry the zucchini slices in oil (preferably olive oil) until they are lightly browned. Proceed in batches if your skillet isn't large enough to hold all the slices in a single layer. As they are done, lay the fried zucchini slices on paper towels to absorb the excess oil. Sprinkle lightly with salt.
Bring a large pot of water to the boil, salt well, and throw in the spaghetti. Cook until very al dente.
While the spaghetti is cooking, in a large skillet or sauté pan, sauté the garlic lightly in olive oil. Remove the garlic.
When the pasta is done, drain it, but not too well. Add the zucchini rounds and then then pasta to the skillet and a ladleful of pasta water. (If you want, reserve some of the zucchini for garnish.) Mix everything together vigorously for a minute or two. (The zucchini rounds are bound to break up, but that's normal.) Then add the grated cheese and some more basil leaves, and continue mixing until the cheese has completed melted into a creamy sauce, adding more pasta water if need be to keep things flowing smoothly.
Serve your spaghetti right away, topped with the remaining zucchini slices for garnish, along with perhaps a basil leaf or two.

Источник: https://memoriediangelina.com/2017/09/09/spaghetti-alla-nerano/

Очень вкусное рагу! Прекрасно и необычно сбалансированный соус. И мне и Вадиму понравилось. Он даже без моего вопроса сказал, что можно повторять. Делала с 1/2 кг бараньего фарша. Все остальное 1/2.



1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon Aleppo pepper or 1/2 tablespoon crushed red pepper
1 teaspoon whole black peppercorns
1 tablespoon extra-virgin olive oil
2 pounds ground lamb
Salt
Freshly ground black pepper
6 large garlic cloves, coarsely chopped
1 large onion, coarsely chopped
1 large fennel bulb—halved, cored and cut into 1/2-inch dice (заменила на одну палку сельдерея)
1/2 teaspoon sweet smoked paprika
2 tablespoons harissa (заменила на свой любимый вьетнамский соус)
One 14-ounce can whole tomatoes, chopped, liquid reserved (1/2 банки томатной пассаты)
2 cups chicken stock (1 стакан воды)
1 pound dried strozzapreti pasta
1 pint cherry tomatoes, halved (1 средний свежий)
6 scallions, chopped (2 крупных)
1/2 cup thinly sliced mint leaves
Freshly grated sheep milk cheese, such as Everona Stony Man or pecorino, for serving

How to Make It
Step 1

In a large enameled cast-iron casserole, combine the fennel, cumin, Aleppo pepper and peppercorns and cook over moderate heat until fragrant, 2 minutes. Let cool, then wrap in cheesecloth and tie into a bundle.
Step 2

Add the oil to the casserole and heat. Add half of the lamb, season with salt and pepper and cook over high heat, breaking it up with a spoon, until browned, 3 minutes. With a slotted spoon, transfer the lamb to a bowl. Repeat with the remaining lamb.
Step 3

Pour off all but 2 tablespoons of the fat from the casserole. Add the garlic, onion and fennel and cook over moderate heat until softened, 8 minutes. Stir in the spice bundle, paprika, harissa, tomatoes and their liquid and the stock. Return the lamb and accumulated juices to the casserole and bring to a simmer.
Step 4

Cover the ragù and simmer over low heat for 45 minutes, stirring occasionally. Uncover and simmer until thickened, about 50 minutes longer. Discard the spice bundle and season the ragù with salt and pepper.
Step
Step 5

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Add the ragù and stir. Fold in the cherry tomatoes, scallions and half of the mint. Season with salt and pepper; transfer to a large bowl. Top with the remaining mint and serve, passing the cheese at the table.
Make Ahead

The lamb ragù can be refrigerated for up to 3 days. Reheat gently.

Источник: http://www.foodandwine.com/recipes/strozzapreti-lamb-ragu?xid=NL_DISH022818&utm_source=foodandwine.com&utm_medium=email&utm_campaign=the-dish&utm_content=2018022820PM

Рецепт нашла в инстаграме: https://www.instagram.com/p/B92b6QbFFya/?igshid=nri8v872nx8o и вчера специально для этого флешмоба сделала нам на ужин, чтобы попробовать. Отдельно отвариваете китайскую лапшу. В сковороде или воке разогреваете растительное масло, обжариваете зеленый лук, буквально минуту - до запаха, добавляете лапшу, посыпаете сахаром (немного, я добавила, как если бы добавляла соль) и чуть-чуть соевого соуса. Простое, дешевое, минутное блюдо бедняков, но при этом очень вкусно!

1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
¼ cup white wine
¼ cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

Источник: https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc?te=1&nl=cooking&emc=edit_ck_20200127?campaign_id=58&instance_id=15491&segment_id=20699&user_id=774932a5b0c90a85e7e8797f0b2496d0®i_id=9177589120200127