LAZY CARBONARA PENNE FOR A CROWD - SACBEE 11/5/08
This rich lasagna is the perfect comfort food. It makes a great make-ahead dish, perfect for a large holiday gathering. From "The New Lasagna Cookbook."
Provided by Chef TraceyMae
Categories One Dish Meal
Time 2h30m
Yield 1 LARGE DISH, 20-25 serving(s)
Number Of Ingredients 13
Steps:
- Prepare Bechamel Sauce:.
- In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth.
- Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
- Meanwhile, heat the milk in a separate pan until just about to boil.
- Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil.
- Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
- Prepare filling:.
- In a medium skillet, cook the pancetta. Add garlic. Add wine and cook for an additional 2 minutes. Stir in parsley and salt and pepper.
- Preheat oven to 375 degrees. Butter an 18-by-13 1/2-by-3-inch baking dish. Spread a layer of béchamel sauce on the bottom of the dish. Add half the pasta to the pan. Top with half the remaining sauce and half the pancetta mixture.
- Sprinkle with half of the Parmesan and pecorino. Top with remaining pasta.
- Top with remaining pancetta mixture, sauce and cheeses. (Can be prepared one day in advance. Cover and refrigerate overnight. Let lasagna come to room temperature before baking.).
- Cover with foil and bake for 50 to 60 minutes. Remove foil and bake for 10 to 15 minutes. Remove from the oven. Let rest 10 to 15 minutes before serving.
- SMALLER VERSION (serves 6 to 8).
- Sauce:.
- 4 cups béchamel sauce (see recipe).
- .
- Filling:.
- 1/2 pound pancetta, diced.
- 2 garlic gloves, minced.
- 1/2 cup white wine.
- 1/4 cup chopped parsley.
- 1/2 cup grated Parmesan.
- 1/2 cup grated pecorino Romano.
- Salt and pepper.
- Noodles:.
- 1 pound penne, slightly undercooked and drained.
- Assembly.
- Follow same directions as for larger version, except use a 13-by-9-by-3-inch baking dish with nonstick cooking spray.
- Decrease baking time to 20 to 30 minutes, covered with foil, and an additional 10 to 15 minutes uncovered. Let rest 10 to 15 minutes before serving.
- Per serving based on 25: 508 cal.; 32 g pro.; 55 g carb.; 16 g fat (9 sat., 5 monounsat., 2 polyunsat.); 58 mg chol.; 847 mg sod.; 2 g fiber; 8 g sugar; 29 percent calories from fat.
Nutrition Facts : Calories 545.6, Fat 19.1, SaturatedFat 11.1, Cholesterol 53.2, Sodium 960.5, Carbohydrate 78.8, Fiber 9.5, Sugar 0.3, Protein 15.1
PENNE A LA CARBONARA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
- In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
- In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
PITA BREAD SALAD
My aunt makes this salad (it's also called fattoosh) and it's just delicious. It's a great make ahead dish. The cook time is for toasting the pitas and the chill time.
Provided by Sherri35
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Arrange pita wedges in single layer on baking sheet.
- Bake 5 minutes or until lightly toasted; set aside.
- In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
- In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
- Pour dressing mixture over vegetable and pita mixture until well coated.
- Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
- Serve at room temperature sprinkled with feta cheese.
Nutrition Facts : Calories 238.3, Fat 8.8, SaturatedFat 1.6, Cholesterol 3.4, Sodium 659.4, Carbohydrate 34, Fiber 4.5, Sugar 4, Protein 6.7
POTATO LOGS
These are very yummy !! Feel like a treat but are really good for you. Great make ahead dish too and great to have tucked in the freezer when unexpected guests arrive.
Provided by Boies
Categories Potato
Time 50m
Yield 30 logs
Number Of Ingredients 8
Steps:
- Boil potatoes, drain and mash with potato masher.
- Add margarine, salt, thyme, pepper and yolks.
- Mix well with electric beaters to make creamy.
- Use about 2 heaping tablespoons of mixture to form into a log.
- Dip in egg white and roll in crumbs.
- Place on a greased cookie sheet.
- Bake at 425 degrees for 15- 20 minutes.
- These can be made ahead and put in the fridge.
- They can also be made ahead and frozen, just remove from the freezer and put directly into heated oven.
- DO NOT THAW!
- as this will make them soggy.
Nutrition Facts : Calories 56.9, Fat 2, SaturatedFat 0.4, Cholesterol 18.9, Sodium 110.5, Carbohydrate 8.8, Fiber 1, Sugar 0.5, Protein 1.3
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