Pastachoute De Ma Maman Recipes

PASTICIOTTI

Steps:

• In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
• Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
• In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
• Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
• Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

PASTICIOTTI OR PASTA CIOTTI

Steps:

• Dough:
• Sift together the flour, sugar, baking powder, and salt into a large bowl.
• Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
• Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
• Wrap the dough in plastic wrap and set aside.
• Filling:
• In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
• Gradually whisk in the milk.
• Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
• Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
• To Assemble and Bake:
• Divide the dough in half.
• On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick.
• Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
• Reroll the scraps and cut out additional circles. You should have 12 tart shells.
• Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell.
• Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
• With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes.
• Preheat oven to 425 degrees . Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
• Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator.
• .

PASTACHOUTE DE MA MAMAN

Steps:

• Faire revenir l'oignon coupé, l'ail haché et la viande avec un peu de matière grasse.
• A mi-cuisson, rajouter la boîte de concenté de tomate, l'équivalent en eau de 2 boîtes vides de concentré de tomate, les champignons, sel (ou anchois préalalablement rinçés et coupés en mini-morceaux), poivre, thym, noix muscade et 1 cuillère à café de gingembre.
• Laisser réduire, c'est prêt.
• Servir avec des spaghettis (des cappellinis !!! de diamètre très fin).
• Au moment de servir, rajouter sur le dessus les olives noires coupées et plein plein de parmesan (du Romain, c'est encore meilleur).

PASTA CHUTA

Steps:

• Saute the ground beef in a skillet until browned. Set aside. Grind the carrots, parsley, onions, and garlic together or chop very finely. Heat the oil in a large saucepan or Dutch oven. Add the vegetables and cook, stirring, until they begin to brown. Transfer the meat to the vegetable mixture, scraping off any brown bits from the skillet. Stir in the tomato sauce, about 2 cups dried mushrooms and spices. Bring to a boil, reduce heat and simmer for 2-3 hours or until thickened. Taste and correct the seasonings. Serve over steaming pasta, passing grated cheese to be sprinkled over each serving, if desired.

PASTA MAMA RECIPE

Steps:

• Instructions: 1. Prepare pasta - fresh takes 2-3 minutes; follow directions on packaging of dry pasta 2. Heat saute pan on medium flame and pour in oil. 3. Add minced garlic and 1 tsp mixed seasoning; sauté together 1- 2 min. 4. Add parsley; add pasta and 1 tbs. pasta water 5. Add beaten eggs. Mix thoroughly. 6. Add Parmesan, cook through and serve You can use leftover pasta but warm it up in a pan with about 1 tablespoon of hot water before adding the eggs.

MAMA MIA PASTA

Steps:

• •mix eggs, crumbled bread, small sliced onion, 1/4 cup parmesean cheese, salt & pepper as preferred and ground sirloin in a large mixing bowl till texture is consistent • form 2" diameter meat balls (should yeild 15-18) • pour 1/2 cups olive oil in a medium heat frying pan along with 1 thinly sliced garlic clove •cook garlic till soft; not brown. •add meatballs, turning till brown on the outside and juices are sealed (do not cook through; should be uncooked inside) • remove from heat and hold till sauce is ready •place diced tomatoes, can diced tomatoes, 1/4 cup basil, 1/4 cup oregano,6 cloves garlic (cut i half), salt & pepper to taste in a large pot over medium heat •when sauce begins to bubble, reduce to low heat. •add can tomato puree, 1/4 cup parmesean cheese • stir thoroughly •add meatballs • cook for about an hour ( vegetables, & meat will slow-cook, sealing in flavor of the sauce •add tomato paste, 1/4 tsp crushed red pepper, wine, 1/2 cup water and a pinch of nutmeg to the pot, stir frequently while sauce is cooking (nutmeg removes the acidity of the fresh tomatoes) •boil pasta till al dente in water, 1 tbsp olive oil & pinch of salt. • remove and drain pasta and place in large serving bowl • add 1/2 cup sauce to the cooked pasta (it will prevent pasta from sticking and will uniformly add taste to the pasta • prepare individual servings of pasta with sauce on top, a meatball & sausage • liberally add grated cheese if desired. • add a dollop of fresh riccotta cheese on top of the sauce for a special treat! serve with a nice caesar salad