GEN-ITALIAN-L Archives

From:
Subject: Re: Pasta Lovers
Date: Sun, 11 Feb 2001 19:22:06 GMT
References: <95so7v$fa4$1@nnrp1.deja.com>

I was trying to decide which was best-- 97.14 or 98.04?
Both beautifully contained recipes from Italia. This is
a printer and keeper.



In article <95so7v$fa4$1@nnrp1.deja.com>,
wrote:
> From Tue Mar 24 15:51:10 1998
> Date: Mon, 09 Mar 1998 22:34:36 -0500
> From: "Jonas V. Bilenas" <>
> To: Pasta Lovers: ;
> Subject: Pasta Lovers Newsletter: 98.04 Issue
>
> Pasta Lovers Newsletter
> Now 1-3 times a month
> 3/09/98
> Issue 98.03
> 2435 Subscribers
>
> ----------------------------------------------------------------------
--
> ----
> ---
> To unsubscribe, send "unsubscribe pasta" message to
>
> mailto:
> ----------------------------------------------------------------------
--
> ------
> Contents
> 1. Bulgur wheat with veal steaks
> 2. Reader mail
> - Asian Influence in Hawai'i
> - Sauteed Scallops on Lemon Fettuccine
> - Pizzoccheri Valtellinesi
> - Who "invented" pasta?
> - Garlic Pasta ???
> - 2 more fans
> ***************************************************
> 1. Bulgur wheat
>
> My wife and I stopped in a diner the other day and ordered a Greek
lamb
> dish. The meal was served with either rice, french fries or bulgur
> wheat.
> Since we were rather unfamiliar with bulgur wheat, we decided to give
> it a
> try. It was rather tasty and reminded me a bit of risotto. It is a
bit
> chewy in texture, but lighter than brown rice. Bulgar wheat is a
common
> staple in Middle Eastern cooking an is a good source of vitamin B.
>
> The next day I picked up a box of bulgar wheat and some good looking
> veal
> steaks (thicker slices of veal) and came up with the following dish.
You
> can substitute chicken, turkey, veal scallopine, or skip the meat for
a
> light vegetarian meal. The radichio in this dish may be a bit too
> fancy so
> you can omitt them and just serve the bulgur along side the veal. My
> wife
> seems to have gotten into a bulgur kick of late and serves it with
many
> dishes from sausages to steamed salmon.
>
> - 1/3 - 1/2 cup cracked or bulgur wheat
> - 2/3 to 1 cup chicken stock or water for wheat (still experimenting
> with
> the liquid to wheat ratio)
> - olive oil
> - 2 veal steaks
> - 1/2 cup chicken or veal stock
> - 3/4 cup white wine
> - 3 sundried tomatoes, chopped coarsley
> - 1 red pepper, diced or 1 dice red roasted red pepper
> - sea salt, cracked pepper, ground cumin
> - 1 fresh hot red pepper - seeded, veins removed and diced fine
> - 1 shallot chopped
> - fresh flat leaf parsley and sage, chopped
> - mixed fresh exotic mushrooms (I used 8 shitake and 2 handfulls of
> white
> trumpet)
> - radicchio - the long leaf variety - 6 larger leaves, washed and
> dried.
> - 1/2 - 1 tsp hoisin sauce - optional
> - few dashes of rice vinegar - optional (or basalmic vinegar)
> - 1/2 tsp arrowroot disolved in 1/4 cup white wine (optional) or 1-2
> tsp
> unsalted butter
>
> 1. In a medium hot saucepan, add olive oil, sundried tomatoes, red
> peppers and bulgur wheat. Stir for about a minute and then add 1/4
cup
> white whine. Stir until almost all the wine is absorbed and add stock
> or
> water. Bring to a boil and then lower heat to a low simmer and cover.
> Cook for 10-15 minutes and then shut off heat and let steam (if using
> and
> electric stove, remove from burner and place on cool burner) while you
> cook
> the veal.
>
> 2. Heat a saute pan unitl hot. Season the veal steaks with sea salt,
> cracked pepper ans ground cumin. Add oil to pan and brown veal. Do
not
> move the veal around in the pan, let it sit to get brown. If you are
> afraid the veal will stick, use a nonstick pan. After 2-3 minutes,
turn
> the veal and brown on other side and add the fresh hot peppers if
using.
> After another 2 minutes, remove veal and as much of the peppers to a
> plate
> and cover with some foil to keep warm.
>
> 3. Add some more oil and add sliced mushrooms. Saute mushrooms until
> they turn brown and wilt. Remove mushrooms from pan. Add shallots
and
> remaining wine (can also use red wine instead of white) and deglaze
the
> pan. Reduce for a minute or two over high heat. Add additional 1/2
cup
> stock and let reduce for a minute. If using the hoisin sauce, add now
> and
> stir to incorporate into sauce. Add arrowroot slury and/or some
butter.
> Stir to thicken over heat (arrowroot or other starch must come back
to a
> boil).
>
> 4. Slice veal steaks into strips and, if cool or too undercooked, add
> back
> to pan with sauce to heat through. Add mushrooms to pan to
incorporate
> into the sauce.
>
> 5. Arrange 3 radicchio leaves in each plate and spoon in some bulgur
> wheat in each leaf. Sprinkle with a bit of vinegar if using. Arrange
> slices of veal between radicchio cups and then spoon mushroom sauce on
> plate.
>
> (Serves 2)
>
> ***********************************
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> ********************** Reader Mail **************************
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> Message-ID: <>
> Subject: Re: Pasta Lovers Newsletter - 98.03 Issue - Asian Ingredients
> Content-type: text/plain; charset=US-ASCII
> Content-transfer-encoding: 7bit
>
> Dear Jonas,
>
> Don't forget that in Hawai'i we have all of the many different Asian
> influences in our food and culture so please feel free to ask me for a
> recipe
> or any other information you may need regarding Chinese, Japanese,
Thai,
> Filipino, or Korean cuisines.
>
> I created an Asian/Western mix the other day by using Choi Sum instead
> of
> Broccoli Rabe. Choi Sum is a dark green leafy vegetable with an edible
> stem
> (just the ends need to be trimmed off) It has a slightly bitter
> taste. I
> cut up and sauteed the Choi Sum in garlic and olive oil; added chunks
> of cook
> salmon (or canned salmon); added a pinch of hot pepper flakes, salt
and
> pepper and tossed this mixture with cooked thin spaghetti, adding some
> of the
> pasta cooking water to moisten the dish.
>
> Aloha,
>
> Ann Hall Every
> Certified Culinary Professional
> Culinary Report from Paradise
>
> P.S. My web site has just been revised and includes some new and
> interesting
> information for all of you food enthusiasts! As always, your comments
> are
> appreciated.
> http://members.aol.com/cookaloha
>
> Jonas: Is Choi Sum also known as Chinese Broccoli?
> Keep those Asian recipes coming. If I would have to pick one cusine,
it
> would have to be Asian (followed closely by Italian).
>
> ----------------- Next Mail -----------------------------
> From: Bob Levine <>
> Subject: Thanks
> Content-Type: text/plain; charset=us-ascii
> Content-Transfer-Encoding: 7bit
> Status:
>
> Just read the latest Pasta lovers newsletter and it was great as
usual.
> Just wanted to write and thank you for including my recipe and to say
> that I'm awed at inspiring your fennel recipe thank you very much for
> the mention.
>
> Here's another pasta recipe, I'll admit that I add to the vodka a bit
> and even use a little white wine to make enough sauce.
>
> Sauteed Scallops on Lemon Fettuccine
>
> from Cooking Light Magazine March 1995
>
> 1/4 cup all purpose flour
> 1/2 teaspoon salt
> 1/2 teaspoon Cracked Pepper
> 1 pound Sea Scallops (we used bay scallops)
> 2 teaspoons olive oil
> 2 teaspoon margarine
> 1/3 cup vodka
> 1 teaspoon grated lemon rind
> 3 Tablespoons fresh lemon juice
> 1 clove garlic minced
> 6 cups hot cooked fettuccine (about 12 ounces uncooked)
> 1/4 cup finely grated parmesan cheese
> 1/4 cup chopped fresh flat-leaf parsley
>
> Combine first 3 ingredients in a large zip top heavy duty plastic bag.
> Add scallops to bag and shake to coat.
>
> Heat oil and margarine in a large non stick skillet over high heat.
Add
> scallops, cook 2 minutes or until lightly browned and done. Remove
> scallops from pan; keep warm. Reduce heat to medium: add vodka, lemon
> rind, lemon juice, and garlic. Cook 3 minutes, stirring occasionally.
> Remove from heat, add pasta and toss gently to coat. Divide pasta
> mixture evenly among 4 individual plates, top with scallops, sprinkle
> each serving with 1 tablespoon cheese and 1 tablespoon parsley.
Yield 4
> servings.
>
> CALORIES 481 (14% from fat) PROTEIN 30.6G; FAT 7.3G(sat 1.6g mono 3g
> poly 1.7g) CARB 65.3G; FIBER 3.6G; CHOL 40MG; IRON 3.8MG; SODIUM
559MG;
> CALC 96MG.
>
> Jonas: Thanks for the recipe. I would probably skip the margarine
and
> add
> a bit of unsalted butter at the end to finish the sauce. I also
follow
> the
> Italian tradition of not using cheese on pasta dishes that include
fish.
> Also, if using sea scallops, remove the side abductor muscle before
> cooking.
>
> ----------------------- Next Mail ------------------------
> From: "Steve Saviello" <>
> Subject: Fw: [COI] Fw: Pizzoccheri Valtellinesi
> FROM: Gianluca e Marco
>
> Here is a pasta recipe from Northern Italy (Alps).
> It is usually intended as a 1st course, before a light 2nd course.
> It is mainly a winter recipe as it is based on butter, while
> most Italian recipes are based on olive oil.
> Pizzoccheri are thick grey noodles (the grey comes from
> buckwheat) that tends to break into pieces (this is not
> a problem). They tend to break because of
>
> the buckwheat, that is why only about the 30% of the flour is
> the buckwheat grey flour. If you cannot find buckwheat, or
> you have less time, just use the thickest noodles you can find.
>
> (Serving 4-6 people)
>
> 10 oz white whole wheat flour
> 6 oz buckwheat flour
> 12 oz of two/three different medium sharp cheese (one of them more
> bitter, and another a bit sweeter).
> A Cheddar cheese that can easily melt works perfectly.
> The original Italian recipe uses a cheese called Bitto which can be
> found only in Valtellina (Alps).
> 4 oz of Parmesan cheese
> 7 oz Savoy cabbage or just cabbage or a mix of spinach and cabbage
> 3 medium sized potatoes
> 8 oz unsalted butter
> 6 cloves garlic
> Sage
> Salt and Pepper
>
> Mix Buckwheat and White flour, add lightly salted water (about 1/2
> glass) and knead to make pizzoccheri. About twice thicker than
> ordinary noodles. Never mind if sometimes they break.
> Dice potatoes and cabbage (about 1") Dice cheeses. Grate Parmesan
>
> In a big pan boil salted water.
> As the water boils put the potatoes and the cabbage (or spinach) in
> the water. 5 minutes later add pizzoccheri as the water continues to
> boil.
> In the meantime, in a 2nd wide pan, lightly fry the lightly crushed
> garlic and the sage After 15 minutes of boiling remove the
pizzoccheri
> and the
> vegetables from the 1st pan draining the water carefully.
> Put the pizzoccheri in the second pan this way:
> 1 layer of Pizzoccheri and vegetables
> 1 layer of diced cheeses
> 1 layer Grated Parmesan and little pepper
> and so on.
> Continue frying and occasionally stirring for about 3 to 4 minutes.
> As the cheese melts remove the pan from the fire, and serve
> The amount of butter can be modified according to your taste and that
> of your doctor.
>
> Gianluca e Marco
>
> Jonas: mmm. Potatoes, pasta and cabbage. A wonderful dish.
>
> ----------------------- Next Mail --------------------------
> From: "Rosa Lupo" <>
> Subject: Who "invented" pasta?
> Content-Type: text/plain
>
> Status:
> Who "invented" pasta?
>
> Popular legend has it that Marco Polo introduced pasta to Italy
> following his exploration of the Far East in the late 13th century;
> however, we can trace pasta back as far as the fourth century B.C.,
> where an Etruscan tomb showed a group of natives making what appears
to
> be pasta. The Chinese were making a noodle-like food as early as 3000
> B.C. And Greek mythology suggests that the Greek god Vulcan invented a
> device that made strings of dough (the first spaghetti!).
>
> Pasta made its way to the New World through the English, who
discovered
> it while touring Italy. Colonists brought to America the English
> practice of cooking noodles at least one half hour, then smothering
> them
> with cream sauce and cheese. But it was Thomas Jefferson who is
> credited
> with bringing the first "maccaroni" machine to America in 1789 when he
> returned home after serving as ambassador to France. The first
> industrial pasta factory in America was built in Brooklyn in 1848 by,
> of
> all people, a Frenchman, who spread his spaghetti strands on the roof
> to
> dry in the sunshine.
>
> Jonas: Thanks, you are always a good source of information and pasta
> recipes. I hope England still doesn't cook pasta for half an hour.
>
> ------------------- Next Mail ------------------------------
> From: Kelsoola <>
> Message-ID: <>
> Subject: Garlic Pasta ???
> Content-type: text/plain; charset=US-ASCII
> Content-transfer-encoding: 7bit
>
> Status:
>
> Hi Jonas! I love your newsletter. I'm a hopeless pasta lover and a
> hopeless
> garlic lover. What's your favorite recipe that combines both pasta &
> garlic?
>
> Kelsey
>
> Jonas: I used to like pasta with garlic and oil, but lately been
> looking
> for more flavor and have been adding pepper flakes, parsley and
> sometimes
> anchovy to the clasic dish.
>
> ---------------- Next Mail ---------------------------------
> From: "Ida Leung" <>
> Subject: Pasta bake recipe...
> Content-Type: text/plain
>
> Hi, I am a new subscriber to your newsletter. This is perfect for a
> pasta lover like me...too bad I didn't discover the site sooner. I saw
> the note regarding baked pasta; well I just made one last night and
> guess I'll share it with you and everybody else:
>
> I.D.A.'s Baked Pasta with Italian sausage and sun dried tomato sauce.
>
> (and this is so easy, you can have this huge bake done and stick it in
> the oven in less than 30 min.)
>
> Ingredients:
>
> Sundried Tomato Paste(Personally I like to buy sundried tomato and
chop
> it up and store it in Olive oil in the fridge...add a spoonful here
and
> there; it's a miracle)
>
> Garlic
> Parsley flakes
> Parmesan cheese
> Mozerella cheese
> Peppers (I usually have them in different colors; looks pretty)
> Other veggies e.g. mushroom, zuchinni
> Italian sausage
> Cream (Optional...if you like it creamy)
>
> Sundried Tomato pasta sauce (lazy as I am I bought them in a jar in
the
> supermarket. If you want you can make you own...)
>
> Pasta e.g. shell, macaroni...your choice...must be good for baking
>
> (You also need a baking dish.)
>
> Instructions:
> 1. cook pasta and while pasta is boiling, chop up veggies
> Preheat oven to 375
> 2. In a big saucepan, make the sauce by stiring in the
> veggies/saugsages and the pasta sauce. Add 2 tbsp of the sundried
> tomato paste and if desire, cream. *see tips
> 3. In the baking dish, spray veg. oil on the botton.
> Start layering: pasta, then sauce (from step 2.) and cheese
> 4. Repeat step 3. to add another pasta/sauce/cheese layer. Sprinkle
> more mozerella cheese and add the Parmesan in to form the "cheese
> top". Sprinkle sundried tomato and parsley flakes on top.
> Stick it in the oven...20 min...voila...done.
>
> tips: don't make your sauce too thick or your bake will be too dry.
>
> Jonas: Sounds so good, I may make it this weekend. Do you remove
> sausage
> from the casing?
>
> ------------------------- Next Mail ---------------------------
> From: "Michael Burch" <>
> Subject: Re: Pasta Lovers Newsletter
> Content-Type: text/plain
> Date: Wed, 21 Jan 1998 15:53:34 PST
> Status:
>
> To whom it may concern,
>
> Yesterday I tried one of the newsletters recipes, and loved it. So I
> sent a copy of the recipe via e-mail to my mother and she loved it.
She
> asked where I got the recipe and I told her I got it through this
> newsletter. She asked me if she could start recieving the letter also.
> To who ever that may recieve this message, please start sending the
>
> newsletter to my mother. It would be grately appreciated. Thank you
for
> your cooperation.
>
> Sincerely,
> Mike Burch
>
>
> Jonas: I placed your mother on the list. What pasta recipe did you
> try?
>
>
________________________________________________________________________
> Pasta Lovers Newsletter.
> Published 1-3 time a month and delivered by e-mail.
>
> Please send comments, suggestions, notes and recipes to:
> mailto:
> Send cookbooks, publications, products for review to:
> Jonas V. Bilenas
> P.O. Box 1315
> Church St. Station
> New York NY 10008-1315
>
> homepage:
> http://home.sprynet.com/sprynet/jonaspas/
>
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