The post Lemon Chicken Stuffed Shells appeared first on Florida Girl Cooks.
]]>Stop whatever it is you’re doing and make these lemon chicken stuffed shells. Legitimately, stop. Print this recipe, pick up the ingredients, which includes an already done rotisserie chicken. I love pasta, but who am I really fooling? I love food in general. But this mix of, pasta, cheese, and shredded rotisserie chicken is nothing short of divine. The pasta filling reminded me a lot of my grandmother’s chicken croquettas that she’d make completely from scratch. She’d grind the rotisserie chicken with an old school meat grinder, clamped onto the corner of her counter top. It was surely one of those moments where the flavor took me back to my childhood. It’s just like the movie Ratatouille where, Anton Ego, the food critic get’s taken back to his childhood upon taking a bite of the Ratatouille. Either way, this meal is sure to appease to your family and it will surely be on regular, heavy rotation! Enjoy!
Lemon Chicken Stuffed Shells
Ingredients
2 dozen jumbo pasta shells (a 16 oz. box will suffice)
2 cups shredded cooked chicken e.g. rotisserie chicken
8 ounces cream cheese, softened
Juice of 1/2 lemon (about 1 tbsp)
1/2 teaspoon garlic powder
1/2 cup freshly grated Parmesan cheese
Salt & pepper, to taste
1/2 tablespoon olive oil
1 cup grated mozzarella
Prepare
1.Boil a large salted pot of water and cook the pasta shells al dente according to package directions.
2. Preheat oven to 400F and move the rack to the middle position.
3. Add the chicken, cream cheese, lemon juice, garlic powder, Parmesan cheese, and salt & pepper (I’m quite generous with it) to a bowl and stir it together until you’ve got a smooth mixture.
4. Grease the inside of an oven-proof skillet or baking dish with the olive oil to minimize the shells/cheese sticking on.
5. Drain the shells once they’re cooked, and then spoon the mixture into each shell (I like to use a teaspoon to do this).
6. Arrange the shells in the skillet or baking dish. Sprinkle the mozzarella over top. Bake for 20-25 minutes. If you want the cheese to brown, broil it for a few minutes on high (watch that it doesn’t burn). Serve immediately.
Notes: I fit about 20 jumbo shells into my 10 1/4″ cast iron skillet. It’ll vary depending on what you use to bake them in.
- 2 dozen jumbo pasta shells (a 16 oz. box will suffice)
- 2 cups shredded cooked chicken e.g. rotisserie chicken
- 8 ounces cream cheese, softened
- Juice of 1/2 lemon (about 1 tbsp)
- 1/2 teaspoon garlic powder
- 1/2 cup freshly grated Parmesan cheese
- Salt & pepper, to taste
- 1/2 tablespoon olive oil
- 1 cup grated mozzarella
- Boil a large salted pot of water and cook the pasta shells al dente according to package directions.
- Preheat oven to 400F and move the rack to the middle position.
- Add the chicken, cream cheese, lemon juice, garlic powder, Parmesan cheese, and salt & pepper (I'm quite generous with it) to a bowl and stir it together until you've got a smooth mixture.
- Grease the inside of an oven-proof skillet or baking dish with the olive oil to minimize the shells/cheese sticking on.
- Drain the shells once they're cooked, and then spoon the mixture into each shell (I like to use a teaspoon to do this).
- Arrange the shells in the skillet or baking dish. Sprinkle the mozzarella over top. Bake for 20-25 minutes. If you want the cheese to brown, broil it for a few minutes on high (watch that it doesn't burn). Serve immediately.
- I fit about 20 jumbo shells into my 10 1/4" cast iron skillet. It'll vary depending on what you use to bake them in.
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]]>The post Air Fried Meatballs and Orechiette with Marinara Sauce appeared first on Florida Girl Cooks.
]]>If I had you at the title of this blog post, Air-Fried Meatballs and Orechiette with Marinara Sauce, then prepare to fall further in love with the recipe and then it’s end result on a plate. That is if it even makes it to the plate. The inspiration from this recipe came from my sons’ cookbook Junior Chef Cookbook from Williams-Sonoma. My boys attend cooking classes at Williams-Sonoma, which I cannot recommend highly enough if you have children. The classes are very hands-on, fun, and the kids appreciate what they are eating as they’ve taken the time and pride to prepare the dish. This is one such dish my boys have helped me prepare and absolute LOVE to eat. We made a slight change to the meatball recipe by air-frying them as opposed to just baking them. This leaves the outside of meatballs with a crispy and crunchy texture and the inside moist and soft to the bite.
Williams-Sonoma: Shut-Up and Take My Money
Williams-Sonoma will always and forever be one of my top resources for recipes and products. They can just shut up and take my money. HAHA! Some people try to convince me to find products and etc elsewhere. The truth is…sometimes I do get a second opinion and their pricing elsewhere if it is a more expensive luxury item. There are just some items I CANNOT pass up. Such item is their Bona Fortuna Marinara Sauce that I used for this recipe. I will not buy a bottle of Preggo ever again after trying their line of pasta sauces. Snotty much? When I love something, especially food, I want to make sure that I am eating the best flavors and quality in my food like that of any five star restaurant. People choose to spend their money on all sorts of things such as cars, shoes, clothes, salon care, and you know what? That’s fine with me. It’s called freedom to choose. I’d much rather choose to spend my money on making good and nourishing food for my family than spend it on myself or other things that I or my family do not need in excess. Each to his own. Live in peace. Do you people, and if it fancies you make this meal ASAP.
Air Fried Meatballs and Orechiette with Marinara Sauce
Ingredients
1.5 cups fresh bread crumbs
1/2 cup whole milk
2 lbs ground beef
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
3 tbsp finely chopped basil
2 tbsp finely chopped flat-leaf parsley
2 tsp finely chopped oregano
5 cloves garlic
kosher salt and freshly cracked black pepper to taste
2 tbsp olive oil
1 bottle Bona Fortuna Marinara Sauce
1 bag organic orechiette pasta
Prepare
1. To make the meatballs, in a small bowl, stir together the breadcrumbs and the milk. Let stand for 10 minutes. Boil a pot of water for the pasta.
2. In a large bowl, combine the ground beef, eggs, cheese, basil, parsley, oregano, garlic, 1 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper. Add the bread crumb mixture, and using clean hands, mix the ingredients gently but thoroughly. Scoop out 1 tablespoon portions of the meat mixture and roll into balls. Place on the air frying basket of you air fryer.
3. Cook the pasta for 13 minutes, or until al dente.
4. Warm up the marinara sauce in a small sauce pot and add additional freshly chopped basil. Stir occasionally for 10 minutes.
5. Air fry the meatballs for 15 minutes on 450 degrees Fahrenheit, until the meatballs are browned on the outside.
6. Pour the marinara sauce over the orecchiette pasta and add meatballs to serve.
7. Devour responsibly.
- 1.5 cups fresh bread crumbs
- 1/2 cup whole milk
- 2 lbs ground beef
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 3 tbsp finely chopped basil
- 2 tbsp finely chopped flat-leaf parsley
- 2 tsp finely chopped oregano
- 5 cloves garlic
- kosher salt and freshly cracked black pepper to taste
- 2 tbsp olive oil
- 1 bottle Bona Fortuna Marinara Sauce
- 1 bag organic orechiette pasta
- To make the meatballs, in a small bowl, stir together the breadcrumbs and the milk. Let stand for 10 minutes. Boil a pot of water for the pasta.
- In a large bowl, combine the ground beef, eggs, cheese, basil, parsley, oregano, garlic, 1 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper. Add the bread crumb mixture, and using clean hands, mix the ingredients gently but thoroughly. Scoop out 1 tablespoon portions of the meat mixture and roll into balls. Place on the air frying basket of you air fryer.
- Cook the pasta for 13 minutes, or until al dente.
- Warm up the marinara sauce in a small sauce pot and add additional freshly chopped basil. Stir occasionally for 10 minutes.
- Air fry the meatballs for 15 minutes on 450 degrees Fahrenheit, until the meatballs are browned on the outside.
- Pour the marinara sauce over the orecchiette pasta and add meatballs to serve.
- Devour responsibly.
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]]>The post Creamy Mac and Cheese appeared first on Florida Girl Cooks.
]]>Creamy Mac and Cheese
Ingredients
2 tablespoons butter
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 cup sauvignon blanc
1 cup chicken broth
3 cups heavy cream
3 sage leaves, thinly sliced
1 teaspoon thyme leaves, finely chopped
1 8 ounce package cheddar cheese spread, such as Alouette
1 8 ounce package cream cheese
1 1/2 cups shredded sharp yellow cheddar
1 pound chiocciole pasta (large shells) or elbow macaroni
1 cup panko
1 tablespoon chopped parsley
Directions
1. In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
3. Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.
- Ingredients
- 2 tablespoons butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup sauvignon blanc
- 1 cup chicken broth
- 3 cups heavy cream
- 3 sage leaves, thinly sliced
- 1 teaspoon thyme leaves, finely chopped
- 1 8 ounce package cheddar cheese spread, such as Alouette
- 1 8 ounce package cream cheese
- 1 1/2 cups shredded sharp yellow cheddar
- 1 pound chiocciole pasta (large shells) or elbow macaroni
- 1 cup panko
- 1 tablespoon chopped parsley
- In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
- Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.
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]]>The post A BIT OF NEWS… appeared first on Florida Girl Cooks.
]]>Well it is without question there is something going on. Something to be excited about and something to celebrate. So in all of my excitement and hormonal glory don’t think of taking any of my food or asking me silly questions because I am known to bite as of late. Ok…well maybe I won’t really bite you. But I might bite your food if it looks enticing enough.
Hey speaking of food let’s get back on that topic. The following is a menu of this nonsensical meal I’ve created that jives very little together….
Trofie Pasta with Tomato Sauce
Makes absolutely no sense at all together. I know. But it does to me.
I’ve kept you in suspense long enough.
My husband and I recently sat down and prayed on what should be our next steps with life and surrendered to whatever he has planned for us. Out of fear of three previous miscarriages, for a very long time, I’ve said no to the possibility to welcoming more children. Naturally that would all make sense and saying no would be so easy. Wrong. The response we received to our prayer was that this is a very good time to grow our family and we just needed to trust in God’s plan for wanting to bless us without questioning the end outcome. That’s a big deal of obedience. But I’ve learned that my way is never any good and that God’s way will always be the only way, every time there after. We have a bit of news… So after taking the next step and waiting we have found out that we are….
Yes, we are PREGO! We are grateful. We feel totally blessed. And we wanted to share our joy with all of you.
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]]>The post TROFIE PASTA WITH TOMATO SAUCE appeared first on Florida Girl Cooks.
]]>Trofie Pasta with Tomato Sauce
Ingredients
1 – 16 oz. bag of Trofie pasta
1 – 24 oz. bottle of traditional Prego tomato sauce
1/2 large white onion, diced
6 cloves of garlic, minced
1 tbsp. extra virgin olive oil
4 tbsp. fresh parsley, coarsely chopped
1/2 tsp. sea salt, plus more for sprinkling
Prepare
1. Chop the produce items , set the parsley aside.
2. In a large pot, heat salted water until boiling.
3. Warm olive oil over medium-high heat in a small sauté pan and add onions and sauté for 3 minutes.
4. Add garlic and cook until fragrant, 1 minute.
5. Add tomato sauce, stir thoroughly, and bring heat down to simmer and allow to simmer for 6 minutes.
6. By this time the pasta water should be boiling, stir in trofie pasta and continue to stir to avoid having the pasta stick to the bottom of the pot.
7. Strain pasta after 11 minutes.
8. Place pasta back into large pot and add tomato sauce.
9. Garnish with parsley and sea salt and stir until well incorporated. Enjoy!
- 1 - 16 oz. bag of Trofie pasta
- 1 - 24 oz. bottle of traditional Prego tomato sauce
- 1/2 large white onion, diced
- 6 cloves of garlic, minced
- 1 tbsp. extra virgin olive oil
- 4 tbsp. fresh parsley, coarsely chopped
- 1/2 tsp. sea salt, plus more for sprinkling
- Chop the produce items , set the parsley aside.
- In a large pot, heat salted water until boiling.
- Warm olive oil over medium-high heat in a small sauté pan and add onions and sauté for 3 minutes.
- Add garlic and cook until fragrant, 1 minute.
- Add tomato sauce, stir thoroughly, and bring heat down to simmer and allow to simmer for 6 minutes.
- By this time the pasta water should be boiling, stir in trofie pasta and continue to stir to avoid having the pasta stick to the bottom of the pot.
- Strain pasta after 11 minutes.
- Place pasta back into large pot and add tomato sauce.
- Garnish with parsley and sea salt and stir until well incorporated. Enjoy!
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]]>The post PAPPARDELLE WITH DUCK, MUSHROOMS, AND TRUFFLE OIL appeared first on Florida Girl Cooks.
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Pappardelle with Duck and Mushrooms
Ingredients
2 duck breasts
1/2 cup dried porcini mushrooms (about 1/2 ounce)
2/3 cup boiling water
8 ounces uncooked pappardelle pasta or bucatini
3 1/4 teaspoons salt, divided
1 tablespoon olive oil
1/4 cup finely chopped shallots
2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
2 garlic cloves, minced
2 tablespoons dry sherry
2 tablespoons brandy
2 ounces Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon finely chopped fresh sage
1/2 teaspoon cracked black pepper
1 teaspoon truffle oil
Sage leaves (optional)
Prepare
1. Preheat oven to 400 F.
2. Salt and pepper the duck breasts on each side, then sear them in a medium saute pan on medium-high heat for three minutes on each side.
3. Transfer duck breasts to a baking sheet and roast for 15 minutes.
4. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
5. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
6. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, brandy, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
7. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.
- 2 duck breasts
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 2/3 cup boiling water
- 8 ounces uncooked pappardelle pasta or bucatini
- 3 1/4 teaspoons salt, divided
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots
- 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons dry sherry
- 2 tablespoons brandy
- 2 ounces Parmigiano-Reggiano cheese, divided
- 1/4 cup heavy whipping cream
- 1 teaspoon finely chopped fresh sage
- 1/2 teaspoon cracked black pepper
- 1 teaspoon truffle oil
- Sage leaves (optional)
- 1. Preheat oven to 400 F.
- 2. Salt and pepper the duck breasts on each side, then sear them in a medium saute pan on medium-high heat for three minutes on each side.
- 3. Transfer duck breasts to a baking sheet and roast for 15 minutes.
- 4. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
- 5. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
- 6. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, brandy, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
- 7. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.
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]]>The post STUFFED PASTA SHELLS appeared first on Florida Girl Cooks.
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Stuffed Pasta Shells
Ingredients
zest of one lemon, for pan
Sauce:
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
8 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes
Filling:
1 30 oz container ricotta cheese
2 eggs, beaten
1/4 teaspoon fine grain sea salt
16 oz. mozzarella pearls
1 bunch of chives, minced
zest of one lemon
25-30 jumbo dried pasta shells
Prepare
1. Oil a baking pan, or equivalent, and sprinkle the zest of the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350 F with a rack in the middle.
2. To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don’t want to burn your tongue)…If the sauce needs more salt add it now. Let cool.
3. To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.
4. Cook the shells for six minutes (al dente) in well-salted water – until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands – see photo.
5. Spread 2/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.
- zest of one lemon, for pan
- 1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
- 1 1/2 teaspoons crushed red pepper flakes
- scant 3/4 teaspoon fine grain sea salt
- 8 medium cloves of garlic, finely chopped
- 1 28-ounce can crushed red tomatoes
- 1 14-ounce can crushed red tomatoes
- 1 30 oz container ricotta cheese
- 2 eggs, beaten
- 1/4 teaspoon fine grain sea salt
- 16 oz. mozzarella pearls
- 1 bunch of chives, minced
- zest of one lemon
- 25-30 jumbo dried pasta shells
- Oil a baking pan, or equivalent, and sprinkle the zest of the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350 F with a rack in the middle.
- To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.
- To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.
- Cook the shells for six minutes (al dente) in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands - see photo.
- Spread 2/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.
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]]>The post CAULIFLOWER FETTUCCINE appeared first on Florida Girl Cooks.
]]>Cauliflower Fettuccine
Ingredients
1 lb. uncooked fettuccine noodles
3 small heads cauliflower
6 cups vegetable broth
6 cloves garlic, minced
1 tablespoon butter
1 teaspoon salt
pinch of nutmeg
pinch of black pepper
1 tablespoon olive oil
¼ cup heavy cream
1 cup starchy boiling water from pasta pot
Prepare
1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes.
4. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
5. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.
- 1 lb. uncooked fettuccine noodles
- 3 small heads cauliflower
- 6 cups vegetable broth
- 6 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon salt
- pinch of nutmeg
- pinch of black pepper
- 1 tablespoon olive oil
- ¼ cup heavy cream
- 1 cup starchy boiling water from pasta pot
- Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
- As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
- Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
- Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you're not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.
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]]>The post CREAMY PAPPARDELLE WITH LEEKS AND BACON appeared first on Florida Girl Cooks.
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Creamy Pappardelle with Leeks and Bacon
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2-inch pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano
Prepare
1. Heat oil and butter in a large heavy pot over medium heat.
2. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes.
3. Add leeks and season with salt.
4. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes.
5. Add cream, thyme, and 1/2 cup water.
6. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
7. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
8. Drain pasta, reserving 2 cups pasta cooking liquid.
9. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat.
10. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
- Kosher salt
- 3/4 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 1 pound pappardelle or fettuccine
- 1 cup finely grated Parmesan or Grana Padano
- Heat oil and butter in a large heavy pot over medium heat.
- Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes.
- Add leeks and season with salt.
- Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes.
- Add cream, thyme, and 1/2 cup water.
- Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
- Drain pasta, reserving 2 cups pasta cooking liquid.
- Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat.
- Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
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Cacio e Pepe
Ingredients
Kosher salt
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino
Prepare
1. Bring 3 quarts water to a boil in a 5-qt. pot.
2. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.
3. Drain, reserving 3/4 cup pasta cooking water.
4. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat.
5. Add pepper and cook, swirling pan, until toasted, about 1 minute.
6. Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
7. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
8. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino
- Bring 3 quarts water to a boil in a 5-qt. pot.
- Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.
- Drain, reserving 3/4 cup pasta cooking water.
- Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat.
- Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
- Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
- Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
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