Italian Essentials Crab With Lemonycreamy Pasta Recipes

LEMON-GARLIC PENNE WITH CRAB

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.

CRAB AND RICOTTA CANNELLONI

Steps:

• 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, about 8 to 10 minutes. Drain pasta.
• In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
• Preheat oven to 350 degrees F.
• Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
• Yield: about 4 cups

ITALIAN ESSENTIALS: CRAB WITH LEMONY/CREAMY PASTA

Steps:

• PREP/PREPARE
• Making it a One-Pot Dish For this recipe you will need one large skillet or pot, large enough to hold all of the ingredients. I made this a one-pot dinner, by boiling the noodles in a large skillet, wiping it out and making the lemon breadcrumb topping, then wiping it out and making the pasta sauce. You do not have to do that; however, it made cleanup a snap.
• The lemon breadcrumb topping can be used in many recipes; especially fish and seafood. Once made, it can be stored in the freezer for several months. I have even used it as a crunchy topping on a baked potato.
• I used Penne pasta for this dish; however, any old pasta will do just fine.
• Can You Freeze It? I did try freezing a portion of the dish, but after thawing it came out with a grainy texture. It is true that you can buy dishes similar to this in the frozen section of your grocer; however, the reason their frozen sauces do not come out grainy is because they add chemicals (which I do not want in my body) to the sauce to prevent that from happening. FYI: The Lemon Breadcrumb Topping freezes quite well. Have a nice day :-)
• Gather your ingredients (mise en place).
• LEMON BREADCRUMB TOPPING
• Add the butter to a pot or skillet over medium heat, and then add the breadcrumbs.
• Stir until they begin to get toasty, but do not let them burn.
• Remove from the heat, then toss in the garlic, zest, and lemon juice.
• Stir to combine, season with a bit of pepper (salt if you wish), then reserve.
• If you are using the same pan for the sauce, wipe it out, and return to the stovetop.
• THE PASTA SAUCE
• Place the pan over medium heat and add the butter.
• After the butter has melted, toss in the minced garlic, and stir until fragrant, about 60 seconds.
• Add the chicken stock, heavy cream, and red pepper flakes.
• I usually whisk the heavy cream, and the chicken stock together in a measuring cup, and pour it into the pan.
• Stir until the sauce begins simmering, about 3 - 4 minutes.
• Continue simmering and stirring for an additional 5 minutes.
• Add the parmesan cheese and stir until it is melted into the sauce.
• If you feel the sauce is too thick, add about a tablespoon of the reserved pasta water at a time, until you achieve the desired consistency... You will probably not need to do this step.
• Add the pasta, and toss, for about 1 minute.
• Throw in the crab, and gently toss until combined and heated through, about an additional minute.
• I use a pair of tongs to do the tossing. I find that it is gentler on the pasta, and does not break up crab, as a large spoon might do.
• PLATE/PRESENT
• Sprinkle on some of the lemon breadcrumb topping, and maybe a bit more parmesan cheese, then serve while nice and warm; possibly with some crusty Italian bread, and a nice clean chardonnay. Enjoy.
• Keep the faith, and keep cooking.