TAGLIERINI ALLA CAMPAGNOLA
This is a crisp pasta sauce that uses fresh vegetables. Any spaghetti or thin pasta may be substituted for the taglierini. Once you've prepped the vegetables, the sauce comes together very quickly! Originally from an April 1979 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat.
- Add bacon and fry until crisp.
- Add zucchini, eggplant, onion, and carrot and continue cooking 3 to 4 minutes.
- Stir in wine and cook until liquid evaporates.
- Add tomato sauce, parsley and mushrooms and 1/2 cup parmesan and heat through.
- Spoon over cooked pasta and sprinkle with minced parsley.
- Serve, passing additional parmesan cheese.
Nutrition Facts : Calories 698.5, Fat 16.7, SaturatedFat 7, Cholesterol 30.2, Sodium 690.5, Carbohydrate 107.2, Fiber 11.6, Sugar 11.8, Protein 26.8
CAPELLINI ALLA CAMPAGNOLA- RUSTIC ANGEL HAIR PASTA & CHICKEN
Make and share this Capellini Alla Campagnola- Rustic Angel Hair Pasta & Chicken recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- Pound chicken breasts to 1/4-1/2-inch thickness between sheets of plastic wrap.
- Season chicken with salt and pepper, then dredge chicken in flour and shake off excess.
- Heat 3 tablespoons olive oil in a large skillet and add chicken breasts, cooking over medium heat until golden on both sides and cooked through.
- Drain chicken and set aside.
- Meanwhile, heat boiling salted water in a pasta pot and cook angel hair pasta al dente; drain.
- Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms, garlic and red pepper.
- Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.
- Pour in tomatoes, lemon juice, basil, oregano, fennel, capers, salt and pepper.
- Simmer over low heat for 15-20 minutes, adding tomato juice or broth if necessary (if mixture dries too much).
- Stir in chopped parsley, then add drained angel hair pasta and toss.
- Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.
Nutrition Facts : Calories 724.7, Fat 26.3, SaturatedFat 4, Cholesterol 109, Sodium 562.5, Carbohydrate 67.7, Fiber 5.4, Sugar 6.6, Protein 48.5
FRESH TAGLIERINI PASTA
Categories Pasta Maker Pasta Dinner Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3/4 lb
Number Of Ingredients 6
Steps:
- Make dough:
- Pulse together all ingredients except additional flour in a food processor until mixture just begins to form a ball. Knead dough on a work surface, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Divide dough into 4 pieces and keep each wrapped in plastic wrap until ready to roll out.
- Roll out dough:
- Set smooth rollers of a pasta machine at widest setting. Flatten 1 piece of dough into a rectangle and feed through rollers. Fold in half and feed through rollers 8 or 9 more times to continue kneading, folding in half each time and dusting with flour as necessary to prevent sticking.
- Cut pasta:
- Turn dial to next narrower setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner.
- Attach ribbon-pasta cutters to pasta machine and attach handle to 1/8-inch-wide cutter. Line a tray with a dry kitchen towel. Feed first rolled-out pasta sheet, which will have dried slightly but should still be flexible, through cutter and toss with some flour. Form pasta loosely into a nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough. Cover taglierini with plastic wrap until ready to use.
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