Cappellini Con Funghi Fresca Like Casa Dangelo Recipes

CAPPELLINI CON FUNGHI FRESCA (LIKE CASA D'ANGELO)

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.

CAPELLINI WITH TOMATOES AND BASIL

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

INVOLTINE DI MELANZANE CON CAPELLI D'ANGELO

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.