Source: http://meggielynne.tumblr.com/
Pasta with creamy roasted pepper and basil sauce by One Lovely Life
Ingredients:
3 red bell peppers
1/2 onion, diced
2 cloves garlic, minced
olive oil
salt and pepper to taste
1/4c cream, or half-and-half
1/4c fresh basil, minced
1/2 lb. small pasta, such as rotini, fusilli, or gemelli
fresh parmesan, to taste
3 red bell peppers
1/2 onion, diced
2 cloves garlic, minced
olive oil
salt and pepper to taste
1/4c cream, or half-and-half
1/4c fresh basil, minced
1/2 lb. small pasta, such as rotini, fusilli, or gemelli
fresh parmesan, to taste
Directions:
Cook pasta, according to package directions.
Cook pasta, according to package directions.
Meanwhile, on a gas burner or in the broiler (I used the broiler), roast peppers until they are charred well on the outside. Be sure to rotate peppers often, so that they blacken evenly. Remove peppers from burner or broiler and place in a paper or plastic bag to steam for about 10 minutes to loosen the skins.
Scrape off charred skin, remove stems, and scrape out seeds. Puree peppers in a blender or food processor until smooth, almost like a pesto.
In a medium saucepan, saute onion in a drizzle of olive oil until tender and translucent. Add garlic and cook 1-2 minutes longer. Stir in red pepper puree, cream, and basil until smooth. Taste and season with salt and pepper to taste.
Toss pasta with sauce and stir to coat. Top with parmesan to taste.
Ricotta Gnocchi source: http://sitnoseckano.blogspot.com/search?updated-max=2011-06-12T10%3A59%3A00%2B02%3A00&max-results=7
Ricotta gnocchi with a simple tomato sauce
When I decided to make e homemade ricotta, I had only one recipe on my mind in which to use it: Ricotta Gnocchi. I’ve never had this type of gnocchi before, but I just imagined they would taste amazing and they sure did. And it was a really simple recipe too. came together in about 30-40 min from start to finish including making the gnocchi and the sauce.
For 2 people:
~ 1 cup homemade or store-bought ricotta (~ 200 gr.)
1 egg
3/4 cup all-purpose flour (85 gr.) + more for the surface
1/2 teaspoon salt
1/2 cup freshly finely grated parmesan (~ 50 gr.)
Mix all the ingredients on a bowl with a spoon until the mixture forms into a ball. Tip the ball onto a floured surface and knead very very lightly until the dough looks smooth, but be careful not to overwork the dough. Cut the dough into 4 parts and form each part into a long shape, about 3/4 inch wide, and using a knife cut the gnocchi into little pillows. Transfer the gnocchi onto a floured plate. You can make them right away or store in the fridge for a day.
To boil the gnocchi, bring to boil a lot of water in a big pot. Drop the gnocchi one by one. You will have to cook them in 2 batches in order to avoid them sticking together. Don’t stir the water, except once to make sure they are not sticking to the bottom. Once they rise to the surface, they are cooked ! Drain with a slotted spoon.
For the sauce for 2 people:
2 tablespoons olive oil
2 cloves garlic
~ 15 cherry tomatoes or 4-5 medium ones, chopped (the cherry tomatoes halved)
salt
a handful of fresh, torn basil
few tablespoons freshly grated parmesan
Heat the oil in a pan, add the tomatoes and cook for only about 5 min, on medium heat. Season with salt, add the cooked gnocchi and the basil. Stir and transfer to a plate. Top with lots of parmesan. Enjoy ! This was a fantastic delicious plate of food !
Home made ricotta from same source
for about a cup of ricotta (~ 200 gr):
4 cups whole milk (1 liter)
4 tablespoons lemon juice or white wine vinegar
1/4 teaspoon salt
Mix all the ingredients in a big pot. Bring the milk to boil over medium heat. Lower the heat and let it sit there for 2-3 minutes. You will see the curds form. Don’t mix. I did, and it sort of ruined the bigger curds which were formed. Remove from heat and let sit for a minute or 2. In the meantime, set a cheese cloth over a colander, set over a bowl. Pour the milk over the cheese cloth and let it strain. In about half an hour the ricotta will be in the cheese cloth and the whey will be all drained in the bowl. Transfer the ricotta to a bowl and keep refrigerated. I made in one day and used it the next day to make ricotta gnocchi which were amazingly delicious. The recipe for those coming in a day or 2.
Use the ricotta fairly soon as it will not keep fresh for long. If you have any ideas how to use the whey please leave a comment. I felt bad about throwing it out, but I could not think of any ways to use it.
Ricotta Gnocchi source: http://sitnoseckano.blogspot.com/search?updated-max=2011-06-12T10%3A59%3A00%2B02%3A00&max-results=7
Ricotta gnocchi with a simple tomato sauce
When I decided to make e homemade ricotta, I had only one recipe on my mind in which to use it: Ricotta Gnocchi. I’ve never had this type of gnocchi before, but I just imagined they would taste amazing and they sure did. And it was a really simple recipe too. came together in about 30-40 min from start to finish including making the gnocchi and the sauce.
For 2 people:
~ 1 cup homemade or store-bought ricotta (~ 200 gr.)
1 egg
3/4 cup all-purpose flour (85 gr.) + more for the surface
1/2 teaspoon salt
1/2 cup freshly finely grated parmesan (~ 50 gr.)
Mix all the ingredients on a bowl with a spoon until the mixture forms into a ball. Tip the ball onto a floured surface and knead very very lightly until the dough looks smooth, but be careful not to overwork the dough. Cut the dough into 4 parts and form each part into a long shape, about 3/4 inch wide, and using a knife cut the gnocchi into little pillows. Transfer the gnocchi onto a floured plate. You can make them right away or store in the fridge for a day.
To boil the gnocchi, bring to boil a lot of water in a big pot. Drop the gnocchi one by one. You will have to cook them in 2 batches in order to avoid them sticking together. Don’t stir the water, except once to make sure they are not sticking to the bottom. Once they rise to the surface, they are cooked ! Drain with a slotted spoon.
For the sauce for 2 people:
2 tablespoons olive oil
2 cloves garlic
~ 15 cherry tomatoes or 4-5 medium ones, chopped (the cherry tomatoes halved)
salt
a handful of fresh, torn basil
few tablespoons freshly grated parmesan
Heat the oil in a pan, add the tomatoes and cook for only about 5 min, on medium heat. Season with salt, add the cooked gnocchi and the basil. Stir and transfer to a plate. Top with lots of parmesan. Enjoy ! This was a fantastic delicious plate of food !
Home made ricotta from same source
for about a cup of ricotta (~ 200 gr):
4 cups whole milk (1 liter)
4 tablespoons lemon juice or white wine vinegar
1/4 teaspoon salt
Mix all the ingredients in a big pot. Bring the milk to boil over medium heat. Lower the heat and let it sit there for 2-3 minutes. You will see the curds form. Don’t mix. I did, and it sort of ruined the bigger curds which were formed. Remove from heat and let sit for a minute or 2. In the meantime, set a cheese cloth over a colander, set over a bowl. Pour the milk over the cheese cloth and let it strain. In about half an hour the ricotta will be in the cheese cloth and the whey will be all drained in the bowl. Transfer the ricotta to a bowl and keep refrigerated. I made in one day and used it the next day to make ricotta gnocchi which were amazingly delicious. The recipe for those coming in a day or 2.
Use the ricotta fairly soon as it will not keep fresh for long. If you have any ideas how to use the whey please leave a comment. I felt bad about throwing it out, but I could not think of any ways to use it.
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