Cold Peppered Capellini With Prosciutto Food

COLD LEMON CAPELLINI SALAD RECIPE

Steps:

• Start the water for the pasta and add it to the pot when ready.
• Mix the lemon juice, olive oil, salt, and garlic.
• When the pasta is done, drain and put it in a large bowl. Add the dressing, grape tomatoes, capers, and Parmesan.
• Chill for an hour, then add the basil and top with lemon zest, more Parmesan, and more capers if desired.
• Serve with lemon wedges.

LEMON CAPELLINI

Steps:

• Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
• Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
• As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
• Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

LEMON-PEPPER CAPELLINI

Steps:

• Place water on to boil for pasta.
• In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
• Salt water when it boils then cook capellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.

COLD PEPPERED CAPELLINI WITH PROSCIUTTO

Steps:

• Cook cappellini in a large pan of boiling water 4-5 ,inutes, or until al dente.
• Rinse under cold water and drain throughly.
• Using a vegetable peeler, thiny peel rind from lemon, making sure not to get the white pith.
• Cut the rind into thin strips. Add strips to a pan of boiling water. Boil 1 minute and drain.
• Heat oil in heavy nonstick skillet over medium heat.
• Sauté garlic and half the scallions 3-4 minutes, stirring frequently, until scallions are softened.
• Stir in prosciutto and rind.
• Cook 3-4 minutes stirring frequently, until prosciutto is lightly browned.
• Remove from heat and cool.
• Combine pasta, prosciutto mixture and sun-dreid tomatoes, Parmesan cheese, peppercorns, and lemon thyme in a bowl.
• Cover and refrigerate several hours.
• Sprinkle with remaining scallions and extra cheese if necessary before serving.
• Top with a sprinkling of black olives.
• Serve with Merlot or Fumé.

CAPELLINI WITH TOMATOES AND BASIL

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CAPELLINI AL FORNO

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
• Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
• Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.