Penne Rustica

By Stef -

I got this recipe from a friend a few years ago and finally made it. It was awesome! It had really good flavor and Jared actually gave it a...wait for it... 8.5! The man has never given a rating that high to anything I've cooked (since I created this blog, anyway). This is definitely a keeper. I didn't add the shrimp, chicken or prosciutto, but did add chopped cottage bacon from our pig, which gave it fabulous flavor.  Next time I will probably either cut down the noodles or 1 1/2 the sauce since the noodles were just a tad dry. As always, my changes are in bold.

Penne Rustica

Gratinata Sauce
3 Tbs. butter
2 Tbs. minced garlic
3 Tbs. marsala wine I used a chardonnay wine
2 C. heavy cream I used half and half
1 C. grated Parmesan Cheese
1/2 C. milk I used 1%
1/2 C. chicken broth
1 Tbs. cornstarch
1 Tbs. Dijon mustard
2 tdp. minced fresh rosemary I used dried rosemary
1/2 tsp. salt
1/2 tsp. minced fresh thyme I used dried thyme
1/4 tsp. ground cayenne pepper

1 pound penne paste, cooked
12 medium shrimp, pelled and deveined
2 skinless chicken breast fillets
1/2 C. (about 2 ounces) thick-sliced smoked prosciutto, chopped
Cottage bacon, chopped
2 C. spinach, chopped

Topping
3 Tbs. grated Parmesan cheese
1 1/2 tsp. paprika

So this recipe didn't have any instrcutions at all, so here is what I did:
I melted the cutter in a medium-sized pan and sauteed the garlic in it for about 2 minutes. I then whisked in the cornstarch and let that cook for about 1 minute while stirring constantly. I then added the chicken broth, half and half, milk, and wine and turned up the heat to let it thicken. Once it thickened a bit (but not tons), I added the remaining ingredients. I stirred in the pasta and then put it in a cake pan and added the topping. I baked this at 350 for about 10 minutes.

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more