Easy and tasty fall/winter favorite.
- 1lb lean ground meat
- 2 large or 3 medium tomatoes grated and skin discarded
- 1 tsp dried oregano
- 8 oz + longhorn cheese grated
- 8 oz pecorino cheese grated
- Centenalli pasta ( twisted elbow noodle) cooked per package instructions minus 1.5 min
- ¾ c whipping cream
Brown ground meat in cast iron skillet. Discard excess fat. Add grated tomatoes to skillet and simmer on medium heat for 10-12 min to evaporate some of the water from the tomatoes. Stir in oregano and salt and pepper to taste. In 9 x13 Pyrex pan combine pasta, meat/tomato mixture and cheeses! stir to mix well. Drizzle cream on top and stir lightly to mix. Bake at 350 covered for 40 min and then uncovered for another 10 or so.
- 2 medium onions chopped
- 2 cloves garlic minced
- 1/2 c olive oil
- 1.5 cups lentils (the smaller brown ones if possible)
- 1 tsp cumin
- 1/4 tsp crushed red pepper
- 1 tsp sugar
- 4 c water
- 2 veggie bullion cubes
- 1/2 tsp dried oregano
- 2 cups tomatoes chopped
- 1 small can of tomato sauce–or a couple of good squirts from the tube kind (better)
- 1 tbsp vinegar
In 5 qt pan, saute onion and garlic in oil for 5 min. Add lentils, cumin, red pepper and salt and pepper and water. Cover and simmer for 30 min. Add remaining ingredients and simmer gently uncovered for 1 hr–stirring occassionally so lentils don’t stick and burn.
serve over pasta with good pecarino
from old cookbook of my dad
- 1 lb fresh asparagus, tough ends trimmed
- 1 teaspoon finely grated fresh lemon zest
- 1/4 cup extra-virgin olive oil
- 1 lb penne or pasta of choice
- 1/2 cup grated Parmigiano-Reggiano
Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
from gourmet 2000
- 1 recipe bechemel
- 2 lbs cheese grated—kefalograveria, kefalotyri, parmesean, pecorino romano–any combo of these
- 1 package pastichio macaroni http://www.amazon.com/Misko-Pastichio-Macaroni-500-grams/dp/B0002AZWXS
- 2 lbs lean ground meat
Brown ground meat breaking into crumbles. Drain off any excess fat. Meanwhile boil noodles according to package and drain. Butter large cassarole pan and sprinkle with some parmesean cheese. Place half of the noodles in the pan, then the browned meat, sprinkle 1/4 cheese, then the remaining noodles and another 1/4 of the cheese. Pour/spread the bechemel on top and sprinkle with the remaining cheese. Bake about 1 hour until the top is a beautiful golden brown. Cut into unreasonably large squares like yiayia does.
From Andromahi ❤
- 8 oz whipping cream
- 1 package tagliatelles
- 300 g regato kerrygold
- 300 g kefalotiri
- 300 g bacon cut into 1 inch pieces
- 300 g ham cut into 1 inch pieces
- 1 cup sliced mushrooms
Boil tagliatelles for 10 min (or as directed on package) and then drain. in 9×13 pyrex layer 1/2 tagliatelles, kefalotiri, kerrygold, bacon, ham, mushrooms. Repeat layer. Pour whipping cream over everything and bake 350 deg for approx 60 min until bubbling and turning golden brown.
From Christina Linardaki