DP Tool Club 8/CDASC08.ISO/VRAC/IL_COOK.ZIP/PASTA

Text File | 1993-09-04 | 16KB | 416 lines

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Great.  Since the restaurant is still in business, I checked with the
owners to make sure it was okay to pass around the recipes.  They said
sure, as long as I gave credit.  So I hope you don't mind if I mention
that these recipes are from I Fratelli Restaurant, corner of Hyde and
Green, San Francisco, and Tre Fratelli Restaurant, corner of Steiner
and Sutter, also San Francisco, and were originally developed by
Johnny and Peter Huson, the owners.

Oh, one other note:  these were originally recipes for single
servings.  Single -huge= servings, the kind that fill a good sized
plate.  I've made them into two servings (mainly by saying "this
serves two"), figuring that they could be supplemented by a small
salad, if need be.


---------- Recipe via Meal-Master (tm) v7.06

      Title: Fettucini Carbonara ala Fratelli
 Categories: Italian, Pasta
   Servings:  2

      3 sl Bacon, cut into 1" pieces         1/2 c  Romano cheese, grated
      3 tb Onion, diced                        1    Egg yolk
      4    Garlic cloves, crushed              2 x  Servings fettucini, cooked
    3/4 c  White wine                               Chopped parsley for garnish
    3/4 c  Half-and-half

  In an 10" pan, fry the bacon until the fatty portions are just beginning to
  turn clear.  Add the onion, and saute over high heat until the onion is
  translucent.  Drain off the fat, remove the bacon and onion, and set aside.

  Add the garlic to the pan, and deglaze the pan with the wine, scraping up
  any bacon leavings.  Simmer for about 1 minute.  Add the half-and-half to
  the pan, and wait until the sauce come back up to the simmer (with
  practice, this can be done so that the half-and-half does not curdle in
  the wine.  If it does curdle, that's okay - the taste will still be there,
  it just won't look as nice).  Add the Romano cheese (parmesan is
  acceptable, but the taste will be a little more pungent), and stir until
  smooth, about 30 seconds.  At this point, the sauce may be removed from
  the heat and held for about 15 minutes.

  To serve, bring the sauce back up to temperature.  Add the cooked
  fettucini to the pan and toss to coat the pasta.  Add the bacon, onion and
  raw egg yolk, and toss to mix thoroughly.  Dish onto two plates, garnish
  with a bit of chopped parsley, and serve immediately.

       Bob Denhart
-----




---------- Recipe via Meal-Master (tm) v7.06

      Title: Fettucini Romano ala Fratelli
 Categories: Italian, Pasta
   Servings:  2

      1 tb Olive oil                           1 c  Romano cheese, grated
      3    Cloves garlic, crushed              2 x  Servings spinach fettucini,
    1/2 c  White wine                               Cooked
    3/4 c  Half-and-half                            Chopped parsley for garnish

  Add the olive oil to a hot 10" pan.  Add the garlic, and saute over high
  heat for about 1 minute.  Add the wine and simmer for about 2 minutes.
  Add the half-and-half, and allow the sauce to come back to the simmer.
  Add the Romano cheese, and stir until smooth, about 2 minutes.

  To serve:  Add the pasta to the pan and toss until coated.  Portion onto
  two plates, and garnish with some chopped parsley.

       Bob Denhart
-----




                  ******************************
    Oh mom... sheesh, if you had been following along for the last
    TWO months instead of letting your computer rot away, you would know we
    were talking about mouse support for mealmaster, so pppptttthhhhh...
                  ******************************





---------- Recipe via Meal-Master (tm) v7.01

     Title: Mamamia's Lasagna
Categories: Main dish, Pasta
  Servings:  8

    3/4 lb Ground Beef
      1 lb Italian Sausage, Hot/Sweet
    1/2 c  Onion, Chopped
      2 ea Garlic Cloves, Crushed
      2 T  Sugar
      1 T  Salt
      2 t  Basil Leaves, crushed
    1/2 t  Fennel Seed
    1/2 c  Chopped Parsley
      4 c  Tomatoes, Undrained
     12 oz Tomato Paste
      1 T  Salt
     12 ea Lasagna Noodles
     15 oz Ricotta or Cottage Cheese
      1 ea Egg
    1/2 t  Salt
    3/4 lb Mozzarella Cheese,
           Sliced Thin
      3 oz Parmesan Cheese, Grated

  Directions:
   1. Remove sausage meat from outer casings and chop up the sausage.
   2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef,
      onion, and garlic; stir frequently until both sausage and beef are
      well browned.
   3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the par-
      sley; mix well.
   4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a
      wooden spoon.
   5. Bring to boiling; reduce heat; simmer, covered and stirring
      occasionally until it thickens. (Appx 1 1/2 hours)
   6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to
      boiling.
   7. Add lasagna and allow water to return to a boil; uncovered and continue
      stirring until they are tender.
   8. Drain and rinse under cold water.  Dry lasagna on paper towels.
   9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta
      or cottage cheese, egg, remaining parsley and salt; mix well.
  11. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish.
  12. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover.
  13. Spread with half of the ricotta or cottage cheese mixture; top with
      one-third of mozzarella.
  14. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan.
  15. Repeat layering, starting with the remaining half of the lasagna and
      ending with 1 1/2 cups sauce sprinkled with Parmesan.
  16. Spread with remaining sauce; top with rest of Mozzarella and Parmesan.
  17. Cover with foil and tuck it around the edges of the baking dish.
  18. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or
      until Mamamia's Lasagna begins to bubble.
  19. Cool for 15 minutes prior to serving.

       Bob Hogan
-----




             *****************************************
             This is the tagline of your dreams.  ROFL

      ■ OLX 2.1 TD ■ Reality is that small break between parties.
             *****************************************





=====< RECIPE EXTRACTED FROM VITTLES 3.2 >=====

       FILENAME: CCG               07/10/92
  RECIPE NUMBER: 12
    RECIPE NAME: TWO WAY TORTELLINI
KEY INGREDIENTS: pasta
         SOURCE: CCG# 2

1 lb cheese-filled tortellini
1/4 lb lean beef, in one piece
1 1/2 Tbl olive oil
3 large cloves garlic, sliced
2 red bell peppers
2 medium zucchini
1 lb Italian plum tomatos (hot)
1 lb halved fresh cherry tomatos (cold)
1 Tbl fresh basil
1/4 tsp dried oregano (cold)
1/4 tsp dried oregano (hot)
1/4 cup lightly toasted pine nuts (cold)
2 Tbl grated Romano cheese

Cook tortellini in 3 qts boiling water until al dente (15 -
20 minutes, less if fresh). Test for doneness. Drain.

Partially freeze beef and cut into very thin matchstick-
sized pieces.  In a heavy skillet or wok, heat olive oil
to about 300 degrees. Add garlic and beef, and cook until
beef is just done. Do not overheat oil. Remove from
heat. Roast peppers in a 350 degree oven for 25-30 minutes
or until skin is wrinkled and slightly brown. Remove from
oven and remove seeds and membranes; slice into strips.
Score zucchini lengthwise with a fork, and steam until
barely tender.  Trim off and discard ends. Cut at an angle
crosswise into 1/4' thick pieces.

HOT VERSION:  Toss, with the beef and garlic, the drained
tortellini, drained plum tomatos, peppers, and zucchini.
Add oregano. Heat gently a few minutes, lightly tossing;
remove from heat, add grated Romano to top, and serve.
COLD VERSION:  Toss, in a bowl, the beef with garlic,
drained tortellini, cherry tomatos, peppers, zucchini,
fresh basil, oregano and pine nuts. Serve room temperature
or cold, with grated Romano sprinkled on top.
Enjoy this latest endeavor from Creative Cooking Group R#2:
Art Moore,
Mac McClain,
Kemper Smith,
Nancy Hallas,
Carey Dudgeon,
Mimi Hiller, Linda
Magee,
Walter Harvey
Elaine Garneau

     Submitted by Arthur Moore





 ■ SLMR 2.0ß ■ Sects, Sects, Sects!  Is That All Monks Think About?





    *** Recipe Via Compu-Chef (tm) ***

    ****************************
    ***** Sharon's Lasagne *****
    ****************************

    Categories: Main Dish       Italian         Pasta

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:   E

    INGREDIENTS ------------------------------------------------------------

                      MEAT MIXTURE:
       1        lb    beef, ground
       1 1/2    tsp   oregano
       1        tsp   basil
       2        can   tomato paste
       1        med   onion, chopped
                      garlic salt
                      salt/pepper
       1        can   tomatoes, chopped
       0
                      CHEESE MIXTURE:
       1        pt    cottage cheese
       1 1/2    pt    ricotta cheese
       4        oz    mozzarella cheese, grated
       2              eggs
       1/2      cup   parmesan, grated
       3        Tbsp  parsley

    DIRECTIONS  ------------------------------------------------------------

       Cook well and drain 12oz. lasagne noodles. Brown meat. Add
    seasonings. Add tomatoes and paste. Simmer 30 minutes. Mix cheese
    mixture in separate bowl. Layer noodles then 1/2 meat mixture. Then
    all cheese mixture, then noodles and meat. Top with rest mozzarella.
    Sprinkle with more parmesan. Bake 30 minutes at 350 degrees. let stand
    15 minutes before serving.
    Source: Sharon Gunnell

         Peter Case

    *** Recipe Via Compu-Chef (tm) ***







                  ********************************
  Well good deal.  I hope you get as much enjoyment out of them as I have.
  Most of those are ones I got from my mom, and I've spent many a pleasant
  hour eating stuff from her kitchen!
                  ********************************






------- Recipe Extracted from Meal-Master (tm) v6.30

     Title: Poor Man's Perogies
Categories: Pasta Potatoes Main dish Casseroles
  Servings: 8

      1 pk lasagna noodles
  1 1/2 c  margarine or butter
      4 ea onions, diced
     11 ea medium potatoes
      1 lb Velvetta
      1 x  Parmesan cheese, grated

Saute 1 1/2 sticks of margarine and the diced onions until
tender. Cook lasagna noodles as directed on the package.
Boil potatoes until tender as for mashed potatoes. Cube
cheese. After potatoes are cooked, add cheese and remaining
margarine (no milk!) and mash like making mashed potatoes.
In a 9 x 13 pan, layer: 1/3 of onions on bottom, layer of
noodles, 1/3 of potatoes. Repeat layers ending with mashed
potatoes. Top with parmesan cheese and pepper. Bake at 350~F
for 30 - 35 minutes. Cut into squares and serve.

Well, hope that these can help out and that all will enjoy
these recipes!!!!

   Patti Anderson, Prodigy Food & Wine Board
-----






 ■ OLX 2.2 ■ Heading down the track of broadcasting excellence.. Rush!





Macaroni & Cheese

12  ounces macaroni
4   eggs
1   pound cheese
2   cups milk
2   ounces butter

Boil macaroni in salty water.  Drain.  Heat milk, add butter and eggs
(one at a time) beat; grate cheese.  Add macaroni.  Add milk mixture.
Add slice cheese.  Sprinkle black pepper on macaroni and on top of
cheese.  Bake at 350 degrees for 35 minutes.

Sadie Fortier's recipe.

     John White






                  ********************************
        Yessirreeee, this doooo look righteous.  Thanks a bunch.  By
        the time I get finished trying all of these wok recipes,
        I'll be so loaded with soy sauce that I'll have to start
        taking water pills.
                  ********************************






---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: ZITI BAKED MY WAY
Categories: Pasta, Italian, Do-ahead
  Servings: 12

           -----INGREDIENTS-----
      1 lb Ziti or Mostaccioli
           - Pasta;, cooked and drained
      3 lb Ricotta (low-fat)
  1 1/3 c  Grated Parmesan Cheese
      2    (32 oz) Jars Spaghetti Sauce
           -----OR-----
      2 qt Italian Homemade Sauce
  THIS IS VERY SIMPLE TO MAKE AND DO THE NIGHT BEFORE

       Cook the ziti or mostaccioli pasta until al
  dente.  Drain.

  In a large roasting dish, spread a thin layer of sauce
  over the bottom. Sprinkle with 1/3 of the Parmesan
  cheese.  Soften the ricotta cheese in Microwave by
  cooking on LOW (30%) for about 1-1/2 to 2 minutes.

  Layer with half each of ziti, ricotta cheese, sauce,
  and half of remaining Parmesan cheese. Repeat layers.
  Bake in a preheated 350F. degree oven for
  approximately 1 hour.  Let stand for 1/2 hour before
  serving. NOTE:  If making the night before, cover with
  plastic wrap.

  DO NOT COVER WITH FOIL if dish is to be stored as the
  tomato mixture reacts against the foil.

  NOTE:  Remove plastic wrap and cover with foil before
  baking.

Deidre Anne Penrod, Prodigy Food & Wine Board
-----