PERCIATELLI PASTA RECIPES

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PERCIATELLI PASTA WITH VEGETABLES AND HERBS RECIPE BY THE ...



Perciatelli Pasta With Vegetables and Herbs Recipe by The ... image

Fresh vegetables and herbs brighten this pasta dish. Perciatelli (pronounced “pear-chuh-TELL-lee”) is thicker than spaghetti, with a hollow center. Also called bucatini, it's a great shape to capture all the flavor of a fresh yolk sauce made with Romano cheese and white wine.This recipe is from Pebbles restaurant in Orlando, Florida, and was originally published in the Orlando Sentinel.

Provided by THEDAILYMEAL.COM

Total Time 29 minutes59S

Prep Time 14 minutes59S

Cook Time 14 minutes59S

Yield 2

Number Of Ingredients 21

8 tablespoon unsalted butter
2 teaspoon capers
2 1/2 teaspoon chopped garlic
2 teaspoon lemon juice
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon chopped fresh parsley
1/2 teaspoon black pepper
1/2 teaspoon tabasco
3 ounce fresh button mushrooms
2 tablespoon lemon juice
1/2 cup demiglace (from knorr mix)
1/4 cup white wine
2 fresh egg yolks
4 italian plum tomatoes, chopped large
4 artichoke hearts, quartered
8 ounce perciatelli pasta, cooked
1/2 julienned red bell pepper
10 to 12 blanched snow pea pods
1/4 cup romano cheese
parsley for garnish

Steps:

  • Step 1: In a saute pan, melt 4 tablespoons butter. Add 2 teaspoons capers, 1/2 teaspoon chopped garlic, 2 teaspoons lemon juice, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried oregano, 1/2 teaspoon chopped fresh parsley, 1/2 teaspoon black pepper and 1/2 teaspoon Tabasco.
  • Step 2: Add 3 ounces fresh button mushrooms and saute briefly. Add 2 teaspoons chopped garlic, 2 tablespoons lemon juice, 1/2 cup demiglace and 1/4 cup white wine. Cook until volume is reduced by one-third.
  • Step 3: Whip in 4 more tablespoons of butter and remove from heat. Stir in 2 egg yolks. Add 4 chopped plum tomatoes, 4 quartered artichoke hearts and 8 ounces cooked perciatelli pasta. Stir together.
  • Step 4: Garnish with 1/2 a julienned red bell pepper, 10 to 12 blanched snow pea pods, 1/4 cup grated Romano cheese and fresh parsley.

Nutrition Facts : ServingSize 1 serving, Calories 1077 calories, SugarContent 12 g, FatContent 57 g, CarbohydrateContent 110 g, CholesterolContent 285 mg, FiberContent 13 g, ProteinContent 31 g, SaturatedFatContent 34 g, SodiumContent 860 mg, TransFatContent 2 g

PERCIATELLI WITH MEAT SAUCE AND FONTINA RECIPE - QUICK ...



Perciatelli with Meat Sauce and Fontina Recipe - Quick ... image

Remember the meat sauce that Mom used to cook all day long? This version tastes as good, but can be made in only fifteen minutes. Perciatelli and bucatini are interchangeable; spaghetti would be fine here, too.Plus: More Pasta Recipes and Tips

Provided by Food & Wine

Yield 4

Number Of Ingredients 13

1 teaspoon dried oregano
2?¼ teaspoons salt
¾ teaspoon fresh-ground black pepper
½ pound perciatelli
½ teaspoon red-wine vinegar
2 ounces Fontina cheese (grated)
? cup grated Parmesan cheese (plus more for serving)
1 tablespoon cooking oil
1 onion (chopped)
1 pound ground beef
½ cup red wine
1?½ cups canned crushed tomatoes in thick puree (one 16-ounce can)
¼ cup chopped fresh parsley

Steps:

  • In a large stainless-steel frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Add the ground beef and cook until the meat is no longer pink, about 2 minutes. Stir in the wine and simmer until reduced to 1/4 cup, about 2 minutes. Add the tomatoes, oregano, and the salt and pepper. Reduce the heat, cover, and simmer for 15 minutes.
  • In a large pot of boiling, salted water, cook the perciatelli until just done, about 15 minutes. Drain and toss with the meat sauce, vinegar, Fontina, Parmesan, and parsley. Serve with additional Parmesan.

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