Alisons Campanelle Food

CAMPANELLE WITH SPINACH AND BEANS

Steps:

• COMBINE the first six ingredients in a large bowl.
• COOK pasta according to package directions; drain and return to pot. Stir in spinach to wilt.
• ADD ingredients from large bowl to pasta and spinach; serve. Makes 4 to 6 servings.

CAMPANELLE WITH SAUTEED MUSHROOMS AND THYME

Steps:

• Heat butter and oil in 12-inch skillet over medium heat until butter has melted.
• Add shallots and 1/2 teaspoon salt and cook until softened, about 4 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Stir in shiitakes, increase heat to med-high and cook for 2 minutes.
• Stir in cremini mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes.
• Stir in thyme and cook 30 seconds.
• Transfer mixture to bowl and cover to keep warm.
• Add broth to now empty skillet and bring to a boil over high heat, scraping up any browned bits.
• Off heat, stir in cream and lemon juice.
• Season with salt and pepper to taste.
• Meanwhile, bring 4 quarts water to boil in a large pot.
• Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
• Add mushroom mixture, cream sauce, Parmesan, and parsley and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes.
• Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency; serve.

CAMPANELLE WITH SMOKED SALMON AND CHIVES

Steps:

• Cook pasta according to pkg directions.
• Meanwhile, heat 1 tablespoon olive oil, in pan and cook the onions for 3-4 minutes, stirring occasionally.
• Stir in cream cheese, milk, lemon zest, juice and seasoning to taste.
• Add the cooked and drained pasta and salmon strips, mix well till heated through.
• Transfer to warmed serving dish and sprinkle with parsley.
• Serve at once with slices of lemon and limes.
• Enjoy!

ALISON'S CAMPANELLE

Steps:

• Sauce: Heat oven to 400 degrees F In medium bowl mix together olive oil, broccoli, lemon, parmigiano Reggiano and garlic. Lay mixture onto sheet pan lined with parchment paper and roast for 7 minutes or until broccoli chars. When cooled, chop mixture finely and place back in medium bowl.
• Cook campanelle until al dente and add to bowl of broccoli and reserved pasta water, mix well until pasta is coated evenly.
• Breadcrumbs: Mix all and use as garnish.