Download Pasta Perfetta by Joseph E. Orsini PDF

By Joseph E. Orsini

;Pasta Perfetta КНИГИ ;КУЛИНАРИЯ Название: Pasta PerfettaАвтор: коллективИздательство: VJJE Publishing CoГод издания: 2004Страниц: 276Язык: АнглийскийФормат: PDFКачество: отличноеРазмер: 1.31 Mb МбОписание:Иллюстрированная книга о приготовлении итальянской пасты.com eighty five

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Stir in artichoke hearts and sauté until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese. Creamy Artichoke Pasta 48 Creamy Bacon Pasta Serves 4 to 6 12 to 15 slices of bacon 1/2 cup sliced fresh mushrooms 2 garlic cloves minced 16 ounces cooked and drained penne pasta 1 cup grated parmesan cheese 2 cups heavy cream 1/2 teaspoon pepper 1/2 cup sliced green onions Cook bacon until crisp, remove and drain on paper towels and crumble.

Bloody Mary Shrimp and Pasta 1 pound fresh shrimp, peeled and deveined 3 cloves garlic, crushed 1/4 cup olive oil 1 pound fettuccine or other pasta 1 1/2 cups Bloody Mary mix 2 tablespoons fresh chopped parsley Parmesan cheese Cook pasta according to directions; drain and keep warm. Sauté shrimp with garlic in olive oil until the flesh is opaque, about 3 to 5 minutes. Add to pasta and toss with bloody Mary mix. Garnish with fresh chopped parsley and grated Parmesan. Serve with a fresh garden salad and bread.

Bake at 350 degrees F for 30 minutes. Sprinkle with remaining Parmesan cheese; bake 5 additional minutes. Let stand 5 minutes before slicing. Makes 6 servings. Cheesy Florentine Bake 26 Cheesy Vegetable Lasagna Makes 12 servings. 12 dry lasagna noodles 2 tablespoons olive oil 2 heads fresh broccoli, chopped 2 carrots, thinly sliced 1 large onion, chopped 2 green bell peppers, chopped 2 small zucchini, sliced 3 cloves garlic, minced 1/2 cup all−purpose flour 3 cups milk 3/4 cup Parmesan cheese, divided 1/2 teaspoon salt 1/2 teaspoon pepper 1 (10 ounce) package frozen spinach, thawed 1 (8 ounce) container small curd cottage cheese 24 ounces ricotta cheese 2 1/2 cups shredded mozzarella cheese, divided Preheat oven to 375 degrees F (190 degrees C).

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