CIPRIANI PASTA SAUCE RECIPES
HOTEL CIPRIANI SHRIMP, TOMATOES & BASIL FETTUCCINE RECIPE ...
This recipe is from the chefs at Hotel Villa Cipriani in Aslo, Italy. This charming 15th Century residence was transformed into a country house, later owned by Robert Browing. Today it is a luxurious hotel with a distinctive atmosphere and offers the delicate flavors of the Veneto Region in Northern Italy. I've acutally been to this hotel and can vouch for it's charming atmosphere and lovely food. Gourmet Magazine July 1995.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 5 quart kettle, bring 4 qts. salted water to a boil.
- In a large skillet cook garlic in oil over moderate heat, stirring occasionally, until golden; discard garlic.
- Increase heat to moderate high and saute shrimp with salt to taste;1 minute Add Cognac and carefully ignite; when flames subside; add tomatoes with juice, salt and fresh black pepper; simmer until shrimp are opaque (about 1 min.)Keep mixture warm.
- Add pasta to boiling water, cook until al dente about 7-9 min, drain.
- Add pasta and herbs to shrimp mixture and heat through, tossing to coat.
- Divide pasta among 4 plates and garnish with fresh basil sprigs.
Nutrition Facts : Calories 571.2, FatContent 16, SaturatedFatContent 2.6, CholesterolContent 310.8, SodiumContent 1221.8, CarbohydrateContent 66.8, FiberContent 3.9, SugarContent 3.8, ProteinContent 38.9
TAGLIARDI CON RAGU BOLOGNESE RECIPE - FOOD.COM
I made this last night for dinner from In Touch mag. It is from a New York City restaurant "Cipriani". Bolognese Meat Sauce A ragù is a meat sauce that is usually made with beef or veal, but can also be made from chicken, duckling, turkey, rabbit, or lamb. Traditionally ragù was made only at home, and every self-respecting Italian housewife would start cooking her ragù early in the morning and let it cook very slowly for at least 4 hours. Naples is particularly famous for its ragù. It is very rare to find a restaurant that serves a good ragù. The ragù takes a long time to make, but it should be eaten within a few hours. Unfortunately many restaurants like to keep their ragù on band for days at a time. Ragù - sometimes called Bolognese Sauce - is good with any pasta, but I think fusilli are best.
Total Time 4 hours
Prep Time 4 hours
Yield 2 cups, 2 serving(s)
Number Of Ingredients 15
Steps:
- Chop the carrot, celery, and onion in a food processor fitted with the steel blade or by hand.
- Heat half the oil in a skillet, add the chopped vegetables, and sauté over medium heat for 10 minutes.
- Meanwhile, in a separate large skillet heat the remaining oil over medium heat.
- Add the garlic, let it cook until golden, about 30 seconds, and discard it.
- Add the ground veal and stir to break up the meat.
- Cook the meat, stirring frequently, until it is evenlv browned - about 10 minutes.
- Add the tomato paste, stirring until blended, and cook for 2 minutes.
- Stir in the flour and cook for another 2 minutes.
- Then raise the heat, add the white wine, let it boil until it is almost all evaporated, and stir in the stock, salt, pepper, and bouquet garni, scraping up the brown hits from the bottom of the pan.
- Bring the mixture to a boil, lower the heat, and simmer, uncovered, for 1 hour, stirring from time to time. If the sauce reduces too fast, lower the heat and add a few spoonfuls of stock or water. The sauce should not be too thick; it should pour from the spoon when it's done.
- Taste and adjust the seasoning.
- Note:If you would like a little more kick add some fresh basil & crushed red pepper.
Nutrition Facts : Calories 1140.2, FatContent 75.7, SaturatedFatContent 15.4, CholesterolContent 200.4, SodiumContent 2595.4, CarbohydrateContent 44.4, FiberContent 4.9, SugarContent 19.4, ProteinContent 60.5
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