On Top of Spaghetti...

by Killeen, Johanne

• ISBN13: 9780060598730
• ISBN10: 0060598735
• Format: Hardcover
• Copyright: 2006-01-01
• Publisher: HarperCollins Publications

Summary

In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite triedandtrue dish pasta. Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new and old favorites such as Pasta Shells with Spicy Sausage Red Sauce, Fusilli with Roasted Red Pepper Pesto, and Spaghetti with Tomatoes, Cinnamon, and Mint. In Cucina Simpatica, Johanne and George introduced Americans to grilled pizza. With On Top of Spaghetti they will reintroduce home cooks to the joys of pasta. Classic recipes are elevated to new heights, and innovative new dishes are sure to be returned to again and again.

Table of Contents

Acknowledgments	p. vii
Pasta: A Love Story	p. 1
Pasta Pantry	p. 5
Pasta Tips	p. 17
Pasta with Vegetables, Legumes, and Herbs	p. 21
Pasta with Tomato Sauces	p. 69
Pasta with Seafood	p. 89
Pasta with Poultry, Meat, and Rabbit	p. 117
Pasta with Egg and Cheese	p. 171
Baked Pasta	p. 187
Fresh Pasta	p. 211
Ravioli	p. 227
Lasagne	p. 239
Index	p. 259
Table of Contents provided by Ingram. All Rights Reserved.

Excerpts

On Top of Spaghetti...
...Macaroni, Linguine, Penne, and Pasta of Every Kind

Penne with Fresh Artichokes

Serves 6 to 8 as a first course or 4 to 6 as a main course

When we were testing this recipe recently, our friends Deborah Benson and Ric Marx were visiting us from Boston. Looking at the prepped vegetables laid out on the table, we remarked that it seemed like too many artichokes for the quantity of pasta. Deborah encouraged us to use all of them, as Ric adores artichokes. It turned out to be just the right amount for an artichoke lover.

Ingredients:

6 tablespoons extra virgin olive oil
2 cups chopped onions
3 plump garlic cloves, peeled, trimmed, and finely chopped
8 to 10 fresh artichokes, trimmed down to the hearts, chokes removed, and thinly sliced
1 teaspoon fine sea salt
1 pound dried penne
1½ to 2 tablespoons freshly squeezed lemon juice
5 to 6 tablespoons unsalted butter, at room temperature
Freshly grated Parmigiano-Reggiano

Instructions:

Bring a large pot of water to a boil for the pasta.

Combine 3 tablespoons of the olive oil, onions, garlic, artichokes, and half of the salt in a large straight-sided skillet. Cover and sauté over moderate heat, stirring often, until the artichokes are tender, about 15 minutes. Taste and add more salt if necessary. If the mixture seems dry, add up to 3 more tablespoons olive oil.

Generously salt the pasta water and drop in the penne. Cook, stirring often, until the penne are tender. Drain, saving about 1 cup of the cooking water, and transfer the penne to the sauté pan with the vegetables.

Add the lemon juice and butter, and toss to combine. If the mixture seems dry, add the cooking water, a few tablespoons at a time, until you have a nice, moist consistency. Serve right away, sprinkled with Parmigiano-Reggiano.

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Spaghetti with Fresh Spinach and Gorgonzola

Serves 6 to 8 as a first course or 4 to 6 as a main course

In early spring, look for tender spinach with small leaves at the local farmers’ market. It is so flavorful that it needs nothing more than a bit of Gorgonzola and butter to make a memorable dish.

Ingredients:

4 ounces Gorgonzola, at room temperature
4 tablespoons unsalted butter, at room temperature
8 cups firmly packed trimmed young, fresh spinach
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
1 pound dried spaghetti or spaghettini
10 to 12 large fresh basil leaves (optional)

Instructions:

Bring a large pot of water to a boil for the pasta.

In a small bowl, mush together the Gorgonzola and butter until you have a smooth paste. Set aside but do not refrigerate.

Wash the spinach in plenty of cold water. Drain in a colander, leaving the water clinging to the leaves.

Heat the olive oil in a large straight-sided skillet over moderately high heat. Add the spinach and 1 teaspoon of the salt. Toss the spinach with tongs until it has wilted. Taste it and add more salt if necessary. Turn off the heat, but keep the spinach warm on the side of the stove.

Generously salt the pasta water and drop in the spaghetti. Cook at a rolling boil, stirring often, until al dente. Drain the pasta, reserving about 1 cup of the cooking water. Transfer the spaghetti to the skillet and toss with the spinach. Add the Gorgonzola-butter mixture and toss to coat each strand of spaghetti. If the pasta seems dry, add a bit of cooking water and toss again. Add as much of the cooking water as you need to make a creamy consistency. If you have fresh basil, tear the leaves and toss into the spaghetti. Serve right away.

On Top of Spaghetti...
...Macaroni, Linguine, Penne, and Pasta of Every Kind. Copyright © by Johanne Killeen. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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Excerpted from On Top of Spaghetti...: Macaroni, Linguine, Penne, and Pasta of Every Kind by Johanne Killeen, George Germon
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.