Creamy Capelli Dangelo Recipes

CREAMY CAPELLI D'ANGELO

Steps:

• Heat the oil in a skillet, roast the onions and the garlic for 2-3 minutes.
• Add the prosciutto, the tomatoes, the cream, the wine, and the parmesan. Season well. Cook over low-medium heat for about 15 minutes and stir occasionnally.
• Add the coriander and let simmer for an additionnal 5 minutes.
• Meanwhile, prepare the pasta according to their instructions.
• Serve the sauce over the capelli d'Angelo, with a lemon quarter on each plate so the guests can squeeze just the right amount of lemon juice on their pasta.

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.