Fettuccine Al Carciofi
4 large artichokes
1/4 c. lemon juice
1 qt. water
3 Tbsp. butter, divided
6 oz. thinly sliced prosciutto, julienned
3 shallots, minced
1 sweet red pepper, chopped
2 large cloves garlic, minced
1/2 c. dry white wine
1 c. heavy whipping cream
1/2 c. prepared pesto
Salt and pepper, to taste
1 lb. fettuccine
1/4 c. toasted pine nuts
1/2 c. freshly grated Parmesan cheese
Bend back outer green petals of artichokes until they snap off easily near the base. Continue to snap off and discard petals until central core of pale green petals is reached. Trim outer dark green layer from base.
Using stainless steel knife to minimize discoloration, cut off top 1/3 of artichoke; discard. Cut stem level with base. Halve each artichoke; slice each into fourths. Place in mixture of lemon juice and water to retard discoloration while working on remaining artichokes.
Melt 2 tablespoons butter in large skillet and sauté artichokes. Add 2 tablespoons water; cover and simmer 5 to 10 minutes or until tender. Melt remaining butter in large heavy saucepan; sauté prosciutto, shallots, pepper, and garlic 5 minutes or until pepper is tender. Add wine and boil about 3 minutes or until reduced by half. Mix in cream and pesto. Reduce heat and cook about 5 minutes or until sauce thickens. Salt and pepper to taste. Keep sauce warm.
Cook fettuccine in boiling, salted water until tender; drain. Place pasta in large serving bowl and top with cooked artichokes. Pour sauce over top. Add Parmesan cheese and toasted pine nuts. Toss to mix well. Serve immediately. Makes 4 servings.
Ziti with Vegetables
3/4 lb. potatoes
15 oz. ziti
1 yellow pepper
6 Tbsp. extra virgin olive oil
1 onion, chopped
3/4 lb. ripe tomatoes
1 3/4 oz. caciocavallo cheese
Fresh basil, chopped
Peel the potatoes; wash them and cut them in cubes. Put a large pot of water to boil, then salt it. Break the ziti in half and cook them and the potatoes for 12 minutes.
Clean the pepper, cut it in cubes and sauté it in 3 Tbsp. olive oil, along with the chopped onion, for about 6 minutes. Add salt to taste.
Parboil the tomatoes; peel and seed them and cut them in cubes. Then put all the vegetables in a serving bowl. Grate the caciocavallo cheese in large threads. Drain the pasta and potatoes, mix in the bowl with the other vegetables and sprinkle with the cheese.
Garnish with 3 Tbsp. of olive oil and a large sprinkling of chopped basil and serve immediately. Suggestion: This dish can be prepared in advance and warmed in the oven at the last minute with a generous sprinkling of cheese.
Light Pepperoni Garden Pizza
1 pkg. (10 oz.) refrigerated pizza dough
3/4 c. prepared pizza sauce
3 oz. pepperoni
1 large tomato, seeded and diced
1 small onion, thinly sliced and separated into rings
1 c. drained, canned artichoke hearts in water, thinly sliced
1/2 c. jar of drained, roasted red bell peppers, cut into thin strips
1 c. (4 oz.) shredded low-moisture, part-skim Mozzarella cheese
1/2 to 1 tsp. red pepper flakes
1/4 c. packed fresh basil leaves, cut into thin strips
Preheat oven to 425 degrees F. Spray a 10x15-inch jelly roll pan (baking sheet with sides) with nonstick vegetable cooking spray. Unroll pizza dough and press out with hands onto prepared pan. Bake 8 to 9 minutes or until crust just begins to brown.
Remove pan from oven; spread crust evenly with sauce. Top with half of the pepperoni slices and all tomato and onion rings, distributing equally. Scatter over the artichoke hearts, roasted bell peppers, and remaining pepperoni, distributing equally.
Sprinkle with cheese and pepper flakes. Return to oven and continue to bake 12 minutes or until crust is golden brown and cheese bubbles. Remove from oven; sprinkle with basil. Cut into squares and serve. Makes 6 servings.
Garlic Mashed Potatoes
3 lbs. red-skinned potatoes, peeled and cut into 1-inch cubes
6 large whole garlic cloves
4 Tbsp. butter
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried rosemary)
1/2 to 1 c. chicken broth
1/2 grated Parmesan cheese
Salt and pepper to taste
Cook potatoes and garlic cloves in large pot of boiling salted water until both are tender, about 30 minutes. Drain. Transfer potatoes and garlic into large bowl. Using electric mixer, beat potatoes and garlic. Add butter and chopped rosemary, and beat until smooth. Bring broth to simmer. Gradually add broth to potato mixture until desired consistency. Stir in Parmesan cheese. Season with salt and pepper.
2 c. baby carrots, peeled and washed
3/4 c. orange juice
1 Tbsp. fresh rosemary, stemmed and chopped
2 Tbsp. butter
1 Tbsp. brown sugar
1 tsp. salt
1/2 tsp. pepper
Combine all ingredients in a saucepan, adding just enough water to cover carrots. Bring to boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced to a light syrup. If carrots are still firm, add a tablespoon or two of hot water to mixture. Cover and simmer until carrots are tender. Remove carrots from pan with slotted spoon and set aside. Reduce remaining liquid in pan until nearly gone. Return carrots to pan and toss gently in syrup.