Spaghettini d'Estate


Ingredients (serves 6):

10 oz dried, or 15 oz fresh, small spaghetti or tagliarini. Large tin of tuna fish in olive oil, strained and chopped; 30 small, black olives, stoned; 8 sweet tomatoes, immersed in boiling water, ten skinned and chopped; 1 tablespoon extra virgin olive oil; freshly-ground black pepper; handful of mixed fresh thyme, oregano and basil, finely chopped; 4 oz freshly-grated parmesan cheese; 



To make the sauce, mix together tuna, tomatoes, olives and olive oil and leave to macerate for 10 minutes. Add black pepper and herbs. Meanwhile cook then pasta in boiling, salted water, strain and turn into a warm serving bowl. Combine sauce, parmesan cheese, and hot spaghetti.


Linguine Thou Art


500 g (1 lb) spaghetti-linguine; 15 oz peeled, finely chopped tomatoes; onion; fresh cream; 2 oz unsalted butter; freshly grated parmesan cheese; bouillon cube; oregan; salt and a little sugar...


In large, short saucepan, put 1 finely hand-chopped medium onion after rinsing it briefly under water.
Fry it in three tablespoons of olive oil mixed with a little water, until slightly browned (low heat). After a few minutes add the peeled, finely hand-chopped tomatoes (fresh and ripe ones, or canned) and season with a pinch of sugar and a pinch of salt. Stir. After 10-15 minutes, add 1 bouillon cube, oregan, cream and cook some 5 minutes more, stirrer. Taste for salt, add butter and reserve.
In a large sauce, bring salted water to boil, and cook pasta 1 minute less than the required time ("al dente"). Strain it very well and turn into the sauce, stirring thoroughly on high heat for a few second: this is called "mantecare". Reserve for 1 minute and serve.
Should the sauce be not creamily enough, mix one tablespoon of corn flour in a little cold water, pour it in the pan before last reheating and thoroughly.
Add some parmesan cheese on top and serve about 80 gr each.

Wild Mushroom Risotto



Ingredients (serves 4):

250 g (1/2 lb) mixed wild mushrooms; 65 g (21/2 oz) butter; 2tablespoons olive oil; 1 clove garlic, crushed; 2 shallots, freshly chopped; 250 g (8 oz) risotto rice; 50 ml (2 fl oz) white wine; 1 bay leaf; 900 ml (11/2 pints) vegetable stock; salt and a little sugar...


Clean the mushrooms with a dry brush. Heat 15 g (1/2 oz) butter in a pan and sauté the mushrooms briefly; reserve. Heat oil in a heavy-based pan and cook garlic and shallots without colouring them. Add rice and stir gently for one minute, then add wine and reduce until absorbed, stirring continuously. Add bay leaf and vegetable stock. Over a gentle heat; stirring constantly, add the stock one ladle at a time, until is absorbed. Remove the bay leaf. Add mushrooms to the risotto, season, stir in 50 g (2 oz) of butter and serve with shavings of Parmesan cheese and springs of flat leaf parsley.



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