CAPPELLINI CON FUNGHI FRESCA (LIKE CASA D'ANGELO)
This is my BFF's favorite dish at Casa D'Angelo in Fort Wayne, IN. This is my attempt to duplicate it. It is basically fresh mushrooms carefully sauteed and added to garlic butter sauce. I use mini portabellos and oyster mushrooms,but you can really use any type of mushroom you like. It is fantastic!
Provided by Cook4_6
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook capellini as directed.
- While pasta is cooking, sautee mushrooms to al dente stage in olive oil.
- In a small saucepan, over medium heat, combine the garlic and broth.
- Bring to a boil and reduce by half.
- Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon.
- Add mushrooms and cook about 1 minute.
- Add the parsley and mix well.
- Mix ingredients, sprinkle fresh parmesan over top and serve immediately.
Nutrition Facts : Calories 852.5, Fat 58, SaturatedFat 32.6, Cholesterol 133, Sodium 715, Carbohydrate 65.8, Fiber 2.9, Sugar 1.9, Protein 17.9
INVOLTINE DI MELANZANE CON CAPELLI D'ANGELO
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cut off the bottoms and stems of the eggplants. Peel them using a vegetable peeler and slice them into 1/2-inch slices.
- In a heavy bottomed pan heat some olive oil and fry the eggplant slices for about 4 to 5 minutes (if you prefer a healthier version of the dish, you can grill the eggplants). Place the cooked slices on some paper towels to drain any excess oil.
- In a large bowl combine the butter, freshly grated Parmesan, and salt, to taste. Add the roughly shredded fresh basil leaves.
- Place the angel hair pasta or spaghetti into a pan of boiling water, bring back to the boil and cook until al dente. Drain.
- Add the cooked pasta into the big bowl with the butter mixture and combine.
- Take a small portion of the pasta and place it on top of an eggplant slice. Roll the eggplant around the pasta and place it in an oven-proof dish. Repeat this process with all the eggplants slices.
- Pour some pureed tomato sauce, or passata, over the eggplant rolls. Place slices of cacioavallo on the top. Finally cover the dish with more freshly grated Parmesan.
- Place the dish in oven for around 20 minutes, or until sauce is bubbly.
CAPELLINI AL FORNO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h18m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
- Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
- Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.
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- Add a handful of salt followed by the pasta and boil for 5 to 6 minutes or until the pasta is cooked through.
- Place a large skillet over medium heat and add butter. Once butter has melted add shallots and garlic and sauté for 2 to 3 minutes. Add pasta and pasta water and season with salt and pepper and toss together for 1 minute. Lower heat to medium. Add lemon zest and juice and continue to sauté for 2 minute. Finish pasta with additional lemon zest, a sprinkle of crushed red pepper flakes and a generous amount of freshly grated Parmesan. Toss together and serve.
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