Pasta Rella Highlander Style Recipes

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GREEN PASTA, MEDITERRANEAN STYLE



Green Pasta, Mediterranean Style image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

2 pounds durum-wheat semolina
2 eggs
4 egg yolks
2 ounces extra virgin olive oil
1/2 teaspoon salt
1 pound spinach, boiled, salted, and drained
1 ounce extra-virgin olive oil
2 large sprigs basil, leaves removed, plus leaves for garnish
1/2 pound cherry tomatoes, skinned and seeded
1/2 pound eggplant, diced and coated with flour
1 large tomato, skinned, seeded, and sliced crossways into 6 "stars"

Steps:

  • To prepare the pasta, put all ingredients in a bowl, and knead together. Wrap in plastic wrap and allow to rest for approximately one hour. Roll out the pasta to the thinnest setting on a pasta machine and lay out to dry for about 5 minutes. Cut the pasta into strips, or feed through a pasta cutter. Set pasta aside until ready to be cooked.
  • To begin the sauce, heat the olive oil and add the basil, so the flavors infuse into the oil. Add the cherry tomatoes and salt, and cook for about 10 minutes. In the meantime, bring a pot of water to a boil, and cook the pasta for 6 to 7 minutes.
  • In a separate pan, heat some oil, and fry the eggplant. The eggplant must be golden brown when done. Lightly salt when eggplant is still hot.
  • To serve: Heat the sauce and add the drained pasta. In the center of each dish, place a tomato star filled with the golden eggplant. Surround the plate with the pasta, and place a basil leaf on top for decoration.

PASTA-RELLA HIGHLANDER STYLE



Pasta-Rella Highlander Style image

Provided by Food Network

Categories     appetizer

Time 13m

Yield 4 to 6 servings (5 sticks per person)

Number Of Ingredients 9

3 tablespoons Parmesan
3 pounds part-skim mozzarella block
3 egg yolks
5 cups bread crumbs
2 tablespoons Italian seasoning
10 sheets fresh egg pasta (7-by-10 inches per sheet)
Vegetable oil, for frying
1/2 cup favorite marinara or pizza sauce
Slice cheese into 1/2-by-1/2-by-6-inch long cubes and set aside.

Steps:

  • In a small bowl, mix egg yolks with 1 cup water. In a separate bowl, mix the bread crumbs and Italian seasoning. Set out the pasta sheets and brush both sides with the egg wash.
  • Place the cheese sticks on the edge of the pasta sheets and roll 1 complete roll and cut, allowing enough excess, about 1/2-inch of pasta on both ends of the cheese stick. Fold the ends of the pasta like a present and brush with egg wash. Dip the entire stick into the egg wash and roll in the bread crumbs.
  • In a deep fryer or pan with a couple of inches of hot vegetable oil, add the sticks and fry until golden brown, about 3 minutes,. Do not overcook or the cheese will spill out. Heat up the marinara or pizza sauce and serve on the side for dipping. Sprinkle Parmesan over the sauce and sticks.

PANTRY PASTA TEX MEX STYLE



Pantry Pasta Tex Mex Style image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 5

8 ounces Fusilli
10 to 11 ounce jar salsa, hot, medium, or mild (to taste)
10 ounce package thawed frozen corn
4 ounce black forest or other smoked ham, cut into thin strips
Optional toppings: grated sharp cheddar cheese, sour cream, jalapeno peppers, cilantro

Steps:

  • Bring water to a boil and cook pasta until almost completely cooked; add corn and boil for another minute or so to heat through.
  • Meanwhile, in a bowl combine ham and salsa. When pasta and corn are done, drain and pat dry and toss with ham and salsa. Toss to combine and serve with grated cheese or other toppings.

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