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Village Pasta's Foodfolio (25)

 
Uncategorized

Pumpkin Mascarpone Pie

REVIEWS Read/Review
Yield Makes 8 servings
Pumpkin Mascarpone Pie

The Goods

  • 1 1/2 cups unbleached all purpose flour
  • 1/4 teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
  • 1/4 cup (or more) ice water
  • 1 cup canned pure pumpkin
  • 1 cup (packed) golden brown sugar
  • 2 large eggs
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 8-ounce container mascarpone cheese*
  • 1 cup chilled whipping cream
  • 1/4 cup mascarpone cheese*
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • The Game Plan

    For crust:
    Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.


    Preheat oven to 350F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.


    For filling:
    Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese (available at the Village Pasta Shoppe) and beat just until mixture is smooth. Transfer filling to prepared crust.


    Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill.


    For whipped cream and mascarpone topping:
    Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.


    Serve pie with topping.

    Pair with Pinot Grigio (Available at the Village Pasta Shoppe).

     
    Uncategorized

    Chocolate Napoleons with Mascarpone Cream and Cher...

    REVIEWS Read/Review
    Yield Serves 6
    Chocolate Napoleons with Mascarpone Cream and Cher...

    The Goods

  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 8-ounce container mascarpone cheese (available at the Village Pasta Shoppe) room temperature
  • 1/2 cup sugar
  • 2 tablespoons cherry-flavored brandy or brandy
  • 2 teaspoons vanilla extract
  • 1 cup chilled whipping cream
  • Powdered sugar
  • Cherry Compote
  • The Game Plan

    Make chocolate layers:
    Place baking sheet, bottom side up, on work surface. Cover bottom side with foil, tucking ends under. Mark 15 x 9-inch rectangle on foil. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Pour onto foil; spread to cover rectangle. Chill until just set but not hard, about 8 minutes.


    Cut chocolate rectangle lengthwise into three 3-inch-wide strips. Cut strips crosswise into six 2 1/2-inch-long pieces. Chill 1 hour. (Can be made 1 week ahead. Cover; keep refrigerated.)


    Make mascarpone cream:
    Using electric mixer, beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. Cover; chill at least 1 hour and up to 3 hours.


    Place 1 chocolate piece on each of 6 plates. Spread 3 tablespoons mascarpone over each. Top with another chocolate piece; spread mascarpone over. Top with third chocolate piece. (Can be made 6 hours ahead. Cover; chill.) Dust with powdered sugar. Spoon compote alongside.

     
    Main Course

    Black and Orange Halloween Pasta

    REVIEWS Read/Review
    Prep time 15 min
    Cook time 45 min
    Yield Makes 6 (main course) servings
    Black and Orange Halloween Pasta

    The Goods

  • 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
  • 2 orange bell peppers, cut into 1-inch pieces
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon thyme leaves
  • 1/2 teaspoon hot red pepper flakes
  • 1/4 cup extra-virgin olive oil*
  • 1 pound fresh squid ink spaghetti or rigatoni*
  • 1/2 cup pitted Kalamata olives, chopped*
  • *available at the Village Pasta Shoppe
  • The Game Plan

    Preheat oven to 425F with rack in middle.


    Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.


    While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.


    Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.

     
    Main Course

    Italian Sausage and Peppers with Penne

    REVIEWS Read/Review
    Prep time 15 Min
    Cook time 35 Min
    Yield 6 servings
    Italian Sausage and Peppers with Penne

    The Goods

  • 2 tablespoons olive oil*
  • 1 1/2 pounds Grandma Battagalias' Italian pork sausages**
  • 2 medium green and/or red peppers, cut into 2-inch strips
  • 2 medium onions, thickly sliced
  • 24 ozs Village Pasta Shoppe House Marinara Sauce*
  • 3/4 pound penne, cooked and drained*
  • Grated Parmesan cheese*
  • *available at the Village Pasta Shoppe
  • **available in sweet, mild, spicy, hot and chicken
  • The Game Plan

    Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the sausage in 2 batches and cook until they are well browned. Remove sausage with a slotted spoon and set aside. Cut into 1/2 inch slices.


    Reduce the heat to medium and add the remaining oil. Add the peppers and onions and cook for 5 minutes.


    Stir the pasta sauce into the skillet. Heat to a boil. Return the sausage to the skillet and reduce the heat to low. Cover and cook for 20 minutes or until the sausage is cooked through and the vegetables are tender. Serve over the pasta and sprinkle with cheese.

     
    Main Course

    Gnocci in White WIne Sauce

    REVIEWS Read/Review
    Prep time 15 mins
    Cook time 8 mins
    Gnocci in White WIne Sauce

    The Goods

  • 1 lb. fresh gnocchi*
  • 1 large can if Rosa crushed tomatos*
  • 2 tbs olive oil*
  • 1 tsp. minced garlic
  • 1/2 tsp. basil
  • 1/2 tsp. thyme
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 1/4 cup water
  • 1/2 cup dry white wine
  • 1 carrot diced
  • 1 medium chopped onion
  • 1 cup cauliflower chopped
  • grated Romano or Parmesean cheese to taste
  • *These items are available at The Village Pasta Shoppe
  • Recipe by Peggy May

    The Game Plan

    Bring a pot of waster to a boil. Cook gnocchi until they all float. In a large frying pan saute onion in oil for five minutes. Add tomatoes, water, garlic, carrots, cauliflower and spices to pan. Bring to a simmer for five minutes. Add wine, stir and simmer for five minutes Place gnocchi in the sauce and stir. Place in a large bowl and add cheese to taste.
     
    Sauces

    Arugula and Avocado sauce for Fettucine or lLinguine

    REVIEWS Read/Review
    Arugula and Avocado sauce for Fettucine or lLinguine

    The Goods

  • 1 pound of fresh fettucine or linguine
  • 3 cups of arugula
  • 1 cup of basil leaves packed down
  • 2 avocados
  • salt and pepper to taste
  • 2 cloves of garlic minced
  • 3 Tablespoons of fresh lime juice
  • 1 cup of grated cheese (either percino romano or parmesan cheese
  • 1/2 cup sliced toasted almonds
  • Recipe by Peggy May

    The Game Plan

    Bring salted water to a boil. Add pasta and cook until al dente. Drain and keep out one cup of the pasta water.Put in large bowl.

    Place the avocado (minus the pit) in a food processor. Slowly add garlic, basil, salt and pepper, arugula, lime juice. Process until smooth.

    Mix the pesto in with the cooked pasta. Combine with almonds and cheese. If needed add some of the reserved pasta water to dilute the sauce.

    Enjoy
     
    Main Course

    Broccoli and Sausage Cavatelli

    REVIEWS Read/Review
    Prep time 5 Min
    Cook time 30 Min
    Yield 8 servings
    Broccoli and Sausage Cavatelli

    The Goods

  • 1 pound spicy Italian sausage
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 (16 ounce) package fresh cavatelli pasta
  • 1 (16 ounce) package frozen broccoli
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup grated Parmesan cheese
  • The Game Plan

    In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.

    In the same skillet, cook garlic in olive oil until golden.

    Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 3 to 4 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.

    In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
     
    Uncategorized

    Eggplant Timballo with Cavatelli

    REVIEWS Read/Review
    Eggplant Timballo with Cavatelli

    The Goods

  • 3 large eggplants, cut into 1/4-inch slices lengthwise
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 4 cups tomato sauce, recipe follows
  • 1 pound fresh cavatelli pasta
  • 1(1 pound) ball fresh mozzarella, chopped
  • 1 cup grated pecorino, plus extra, for sprinkling on top
  • 1/4 cup basil chiffonade, plus basil leaves, for garnish
  • Special equipment: 6 (5-by 2-inch) ceramic souffle dishes
  • 1 1/2 cups finely chopped onion
  • 1/3 cup finely chopped carrot
  • 1/3 cup finely chopped celery
  • 3 large garlic cloves, minced
  • 1 tablespoon dried basil, crumbled
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 2 (28 to 32-ounce) cans whole Italian tomatoes, drained, reserving juice, and chopped into 1/4 to 1/2-inch pieces
  • The Game Plan

    Preheat oven to 350 degrees F.

    Place the eggplant slices on top of a sheet tray lined with parchment or waxed paper. Drizzle with oil and season with salt and pepper. Bake in oven until it turns golden brown, about 20 minutes. Remove from oven and let it cool.

    Oil the bottoms and sides of 6 souffle dishes and layer 4 to 5 pieces of eggplant in a circular pattern into each souffle dish, letting excess drape out over the edge.

    Heat up the tomato sauce in a large saucepan. Then turn off flame. Reserve some tomato sauce for plating in a smaller pot.

    In a large pot with boiling salted water, cook the cavatelli pasta for 3 to 4 minutes, and drain.

    In the pot with the sauce, add the partially cooked cavatelli, mozzarella, and pecorino to the tomato sauce and cook over medium heat just to blend well. When hot, stir in the basil chiffonade. Spoon the pasta-sauce mixture into the souffle dishes and fold over the top with excess eggplant. Bake in oven for 4 to 5 minutes.

    To serve, spoon the remaining tomato sauce onto individual plates. Turn a finished timballo upside down onto a large spatula to remove it from the souffle dish, then carefully slide it onto the plates. Sprinkle with pecorino and garnish with a basil leaf.

    In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, bay leaf, and salt and pepper, to taste, in oil over moderate heat, stirring, until vegetables are softened. Stir in tomato paste and tomatoes with reserved juice.

    Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled.

    Recipe courtesy Gourmet Magazine

    Yield: 6 cups
     
    Uncategorized

    Cavatelli Salad with Artichokes and Goat Cheese

    REVIEWS Read/Review
    Yield Makes 8 servings
    Cavatelli Salad with Artichokes and Goat Cheese

    The Goods

  • 1 pound fresh cavatelli pasta or medium shell pasta
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 pounds tomatoes, seeded, coarsely chopped
  • 2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
  • 4 large green onions, sliced (about 1 1/2 cups)
  • 6 tablespoons chopped fresh basil
  • 6 ounces soft fresh goat cheese, crumbled (about 1 1/4 cups)
  • The Game Plan

    Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water; drain well. Transfer to large bowl.

    Whisk oil and vinegar in small bowl to blend. Pour over pasta and toss to coat. Add tomatoes, artichokes, green onions, and basil; toss to coat. Season generously with salt and pepper. Cover and refrigerate pasta salad at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

    Mix goat cheese into salad. Serve cold or at room temperature.
     
    Main Course

    Gnocchi in Fontina Sauce

    REVIEWS Read/Review
    Prep time 10 Min
    Cook time 10 Min
    Yield 4 servings
    Gnocchi in Fontina Sauce

    The Goods

  • 1 pound fresh gnocchi
  • 6 tablespoons unsalted butter
  • 2 tablespoons chopped shallots
  • 8 ounces Italian fontina cheese, cubed
  • 1/3 cup heavy cream
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh basil
  • Nutritional Information Servings Per Recipe: 4 Amount Per Serving Calories: 624 Total Fat: 51.3g Cholesterol: 163mg Sodium: 607mg Total Carbs: 22.5g Dietary Fiber: 1.1g Protein: 19.6g

    The Game Plan

    Bring a large pot of lightly salted water to a boil. Add the gnocchi, and cook until tender, about 4 minutes. Drain, and set aside.

    Once the gnocchi goes into the pot, start the sauce, as you want the gnocchi to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.

    Place gnocchi into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.
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