Garlic In The Straw And Hay Recipes

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GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE



Garden-Style Straw and Hay Pasta with Bagna Cauda Sauce image

Provided by Rachael Ray : Food Network

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11

2 bulbs hardneck garlic (about 24 cloves), cloves separated and skin left on
Sea salt
A couple handfuls each of assorted farm-fresh vegetables: asparagus, baby golden beets, baby carrots, baby zucchini, cauliflower or purple cauliflower, haricots verts, pattypan squash and/or sugar snap peas (1 1/2 to 2 pounds total)
1/4 cup EVOO
Two 2-ounce tins or one 4-ounce jar good-quality flat anchovy fillets, drained
1 pint heavy cream or half-and-half
1/2 stick butter (4 tablespoons)
Freshly ground pepper
8 ounces egg pasta, such as tagliatelle
8 ounces spinach pasta, such as tagliatelle
1/4 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
  • Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
  • Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
  • Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
  • Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.

GARLIC IN THE STRAW AND HAY



Garlic in the Straw and Hay image

straw and hay are white and green linguine that are combined. Minced proscuitto, mushrooms and a creamy cheese sauce. Recipe from Garlic Lovers cookbook

Provided by kzbhansen

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons butter
8 garlic cloves, fresh, minced
1 lb mushroom, sliced thin with stems included
1 dash salt
1/4 lb prosciutto, minced or 1/4 lb bacon, cooked and crumbled
8 ounces linguine
8 ounces spinach linguine
1 cup light cream
1/4 cup chicken broth
1/4 cup grated parmesan cheese, plus additional for topping

Steps:

  • Melt 3 Tablespoons butter in large frying pan. Add garlic and saute until slightly brown.
  • Add sliced mushrooms, sprinkle with a dash of salt and saute for 3 minutes tossing occasionally.
  • Remove from heat.
  • In another pan, saute prosciutto in remaining 3 Tablespoons of butter until browned.
  • Using 2 pots cook pasta according to directions. The green pasta will take about 1 minute longer to cook then the white.
  • After draining the pastas, combine the pastas in a large bowl.
  • Reheat skillet with garlic and mushrooms, add cream and chicken broth. When sauce simmers, add parmesan cheese and stir to mix.
  • Add prosciutto and toss again.
  • Add the pastas to pan, and heat until warm.
  • Sprinkle with additional parmesan to taste.

Nutrition Facts : Calories 756.5, Fat 32.9, SaturatedFat 19.6, Cholesterol 90.9, Sodium 358.8, Carbohydrate 93.4, Fiber 9.1, Sugar 3.2, Protein 23.4

LIGHT- STRAW AND HAY



Light- Straw and Hay image

Hot days, necessitate quick and easy meals this recipe is a staple in our house. This lighter version of the traditional is rich in flavors, with out the heavy cream sauce.

Provided by COOKNTXS

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil, divided
2 minced shallots
1 lb chicken sausage
1/2 lb turkey bacon
1 lb fresh mushrooms (optional)
salt
fresh ground black pepper
1 cup peas (frozen)
6 ounces fettuccine
6 ounces spinach fettuccine
1/2 cup grated parmesan cheese
2 cups fat-free chicken broth

Steps:

  • In a large stockpot, bring salted water to a rapid boil. Cook both pastas until al den te' drain and return to pot to keep warm. (Do not return pot to heat)
  • Remove chicken sausage from casings, discard casings, and slice bacon into strips vertically. In a large sauté pan over medium heat, ADD 1 tbs. olive oil, sausage and bacon brown, drain on paper towel, then ADD reserved 1tbs. olive oil, shallots and mushrooms, sauté 1-2 minutes, ADD drained bacon and sausage cook 1 more minute, stirring. ADD the chicken broth and peas simmer 2-3 more minutes.
  • Pour sausage, chicken broth mixture over pasta and toss top with fresh grated parmesan cheese and cracked pepper.

Nutrition Facts : Calories 557, Fat 27.4, SaturatedFat 8.2, Cholesterol 177.6, Sodium 1548, Carbohydrate 49.1, Fiber 2.4, Sugar 4.4, Protein 28.4

STRAW AND HAY



Straw and Hay image

One of my own personal top 10. The "straw and hay" is the combination of fettucini and spinach noodles. Wonderfully tasty dish! From Family Circle magazine way back in the 80s.

Provided by SharleneW

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

2 chopped onions
1 garlic clove, crushed
1/2 cup butter, divided
8 ounces ham, diced
8 ounces mushrooms, sliced
1 teaspoon basil
1/2 teaspoon salt
1 dash nutmeg
1 dash sage
fresh ground pepper
1 cup heavy cream, divided
boiling water
8 ounces fettuccine pasta
8 ounces spinach fettuccine
1/2 cup freshly grated parmesan cheese

Steps:

  • In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
  • Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
  • Stir in 1/2 cup cream.
  • Cook, stirring until slightly thickened.
  • Remove from heat and set aside.
  • In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
  • Add pasta; toss lightly to coat with sauce.
  • Add 1/2 ham and mushroom sauce and Parmesan cheese.
  • Toss thoroughly.
  • Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
  • Serve immediately.

STRAW AND HAY



Straw and Hay image

This Alfredo type pasta dish is fairly quick to get to the table after work, but tastes like a rich restaurant meal.

Provided by PanNan

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) package regular egg fettuccine
1 (8 ounce) package spinach fettuccine (can use egg and boil in spinach juice)
1 cup thinly sliced julienne cut ham or 1 cup Canadian bacon
1 cup sliced mushroom, of your choice (optional)
1 cup frozen green pea (optional)
1/2 cup sweet butter
1 1/2 cups heavy cream
1 1/4 cups grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook pasta separately.
  • If using peas, cook them with either pasta during the last few minutes.
  • Drain and set aside.
  • In large, heavy skillet, melt butter over medium heat.
  • Stir in ham (or Canadian bacon) and mushrooms (if using).
  • Cook until mushrooms are tender.
  • Season with salt and pepper.
  • Add cream.
  • Cook, stirring constantaly until mixture thickens.
  • Toss both pastas (and peas, if using) together in a large bowl.
  • Divide pasta among 6 deep pasta or soup bowls.
  • Divide sauce and spoon over each portion.
  • Top each with a generous amount of Parmesan cheese and serve.

Nutrition Facts : Calories 724.8, Fat 47.2, SaturatedFat 28.1, Cholesterol 213.2, Sodium 909.4, Carbohydrate 51.6, Fiber 1.3, Sugar 1, Protein 24.4

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