CRACKED BLACK PEPPER PASTA
Provided by Lorraine Pascale
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Clean and dry a few coat hangers to dry the pasta on.
- Into the bowl of a food processor, add the flour, eggs, oil, and black pepper. Process until the mixture resembles breadcrumbs. Put the mixture onto your work surface and knead it lightly for a few minutes until it is smooth. It should be quite stiff. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- To make in a pasta machine: Take a quarter of the pasta and pat it into a flat rectangle with your hands. Feed it through the widest setting on the pasta machine. Fold that piece in thirds into a rectangle shape and feed it through again. After you have fed it through on the initial setting, there is no need to keep folding it, just keep feeding it through, making the setting narrower each time.
- If the pasta rips while using the pasta machine, don't worry, just fold it back into a rectangle and feed it through the widest setting again. A rip may mean that there is an obstruction in the pasta machine between the rollers. If that is the case, just open the machine to the widest setting and let whatever was stuck in there fall out.
- If the pasta sticks to the machine, just flour the machine a little to help ease the pasta through.
- When you have fed the pasta through on the narrowest setting, sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
- Repeat with the rest of the pasta, using a quarter piece of the dough each time.
- To make the pasta by hand: Dust the work surface very lightly with flour. Take a quarter of the dough and put it on the work surface. Pat the dough with your hands into a flat rectangle. Lightly flour a rolling pin and roll it out until it is a very long and thin rectangle.
- My rectangle was 5 to 6 inches wide and very, very long. The pasta is ready when it is so thin that if you lift it up and put your hand behind it, you can see your hand through it.
- Sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
- Repeat with the rest of the pasta, using a quarter piece of the dough each time.
- Once all of the pasta is hung, bring a large pan of salted water to the boil. Add the pasta, in one or two batches depending on how big your pan is, and cook for 4 to 5 minutes, or until the pasta is just cooked through. Using a pair of tongs, remove the pasta from the pan and, drain in a colander. If cooking the pasta in batches keep the first batch warm while cooking the rest.
- Once all the pasta is cooked and drained, drizzle with some of the olive oil, sprinkle a few basil leaves over the top and serve immediately.
- This is delicious used in the Creamy Pancetta Sauce with Mushrooms and Parmesan.
CRACKED BLACK PEPPER GARNISH
Steps:
- In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.
CLEMENTINES WITH CRACKED BLACK PEPPER
When the weather becomes cold, turn to citrus for dessert. Try clementines sprinkled with a littleblack pepper. Enjoy them between sips of cafe au lait.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Place the clementines on a small plate and pass, along with a small dish of cracked black peppercorns. Serve with cafe au lait.
SPICED BLACKENED PRAWNS WITH CLEMENTINE SALSA
Spicy, sticky prawns with a zingy clementine salsa. For a summery twist on our Christmas salsa, try replacing the clementines with tomatoes
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 41m
Number Of Ingredients 16
Steps:
- Start by butterflying the prawns. Using a small serrated knife, cut down the back of the prawns through the shells and the flesh from the heads to the tails, cutting just far enough that you can open it up, then remove the black entrails. Once all the prawns are butterflied, set aside.
- Combine all the salsa ingredients in a bowl with some seasoning. Ideally leave the salsa at room temperature for 30 mins so that the flavours can infuse.
- Mix all the seasoning ingredients together, along with 1 tsp fine salt and 1/ 2 tsp cracked pepper, in a bowl. Brush the prawns inside and out with the melted butter, then toss in the spice mix. Heat two large frying pans over a high heat, tip in the prawns and cook for 4-6 mins until they have just turned pink and the insides are opaque. Serve on a board with the salsa and lime wedges.
Nutrition Facts : Calories 232 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.7 milligram of sodium
CRACKED BLACK PEPPER CRUSTED FILET MEDALLIONS (WITH CREMINI)
This has been my favorite dish in ALL food categories for some time now. Thankfully, I don't have a weight or heart problem...yet. ;o) I recommend using filet mignon and Italian cremini mushrooms as they are an integral part of the resulting flavor. I love the way the pepper is tempered by the cream sauce. Just typing this out has prompted me to make this again tonight. Let me know what you think!
Provided by Sandi From CA
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- While heating the oil and 1 T of butter in a large sauté pan over medium high heat, season the tenderloins with cracked black pepper and salt.
- Place the tenderloins in the hot pan and sauté for 4 minutes, then turn and sauté for 3 minutes.
- Cover with foil and set aside.
- Slice mushrooms and set aside.
- Heat 2 T soft butter in a large saucepan over medium high heat.
- When hot, add shallots and mushrooms and sauté for 2 minutes.
- Add the minced garlic and sauté until it becomes soft.
- Add the heavy cream and steak juice from set-aside plate and reduce by one-third.
- Season with salt and pepper.
- Finally, add the basil and keep warm.
- Have little hope of keeping your arteries open while enjoying this awesome dish.
CRACKED BLACK PEPPER TWISTS
Make and share this Cracked Black Pepper Twists recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 46m
Yield 32 twists
Number Of Ingredients 6
Steps:
- In a medium mixing bowl stir together flour,baking powder,pepper and salt.
- Cut in margarine or butter till mixture resembles coarse crumbs.
- Make a well in the center.
- Add broth,stir just until dough clings together.
- Turn dough onto lightly floured surface.
- Knead gently for 10-12 strokes.
- Divide dough into 8 portions,divide each portion into fourths.
- Roll each portion into a 10 inch long rope.
- Fold each rope in half,twist 2-3 times.
- Arrange twists on an ungreased baking sheet.
- Bake at 450 for 5 minutes,turn the pan and bake 5-6 more minutes or until brown.
Nutrition Facts : Calories 77.5, Fat 5.3, SaturatedFat 1.8, Cholesterol 4.7, Sodium 75.7, Carbohydrate 6.1, Fiber 0.2, Protein 1.2
CRACKED BLACK PEPPER CREAM BISCUITS
Categories Bread Milk/Cream Breakfast Brunch Bake Vegetarian Quick & Easy Gourmet
Yield Makes about 16 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 425° F. and lightly grease a large baking sheet.
- Into a bowl sift together flour and baking powder. With a fork stir in sugar, 1 1/2 tablespoons pepper, and table salt. Add cream and stir to form a soft dough. On a lightly floured surface with floured hands knead dough gently 8 times.
- Melt butter and cool.
- Pat out dough into a 9-inch square (about 1/2 inch thick). With a rectangular cutter (about 2 3/4 by 1 3/4 inches) dipped in flour or with a sharp knife cut out as many rectangles as possible. Dip tops of biscuits in butter and arrange, buttered sides up, 1/2 inch apart on baking sheet. Gather scraps into a ball. Pat out dough and make more biscuits in same manner. Sprinkle biscuits with coarse salt and remaining 1/2 tablespoon pepper.
- Bake biscuits in middle of oven until golden and cooked through, about 15 minutes. Biscuits may be made 6 hours ahead and cooled completely before being kept, wrapped well, at room temperature. Just before serving, reheat biscuits in a 350° F. oven until just warm, about 5 minutes.
CLEMENTINE OLD FASHIONED
You can use various fruit with this old fashioned cocktail.
Provided by ERIKIM21
Categories Drinks Recipes Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Strain clementine juice into an old fashioned glass. Add bourbon, lemon juice, and simple syrup. Add ice, stir to chill, and serve.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 60.7 g, Fat 0.9 g, Fiber 5.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 8.5 mg, Sugar 31.8 g
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