RICCIOLI CON MELANZANA E MOZZARELLA
Taken from here = http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/Riccioli--Pasta-curls-.htm Cooking times are estimates.
Provided by Satyne
Categories European
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
- Rinse them, pat them dry, and dice them finely.
- Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
- Add the eggplant and cook, stirring, for 5 minutes.
- Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
- While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
- Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
- Serve at once, with more Parmigiano for those who want it.
ZUCCHINI CON MOZZARELLA
A nice easy side dish to prepare, goes great with just about anything. I have even had this for a main dish, with a nice crispy salad.
Provided by PalatablePastime
Categories Cheese
Time 46m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan, cook bacon just until fat begins to render and bacon softens.
- Add the onion and garlic and cook until onion is tender.
- Place some zucchini in a single layer across the bottom of pan.
- Top with some tomatoes.
- Repeat layering until all vegetables are in the pan.
- Simmer, covered, on medium-low heat, for 5-10 minutes, then turn vegetables with spatula to brown and cook the other side.
- Top vegetables with marinara sauce and cheeses, and continue to cook, covered, for 5-10 minutes more or until vegetables are tender and cheese is melted.
Nutrition Facts : Calories 218.2, Fat 13.1, SaturatedFat 5.8, Cholesterol 29.8, Sodium 556, Carbohydrate 15, Fiber 2.7, Sugar 9, Protein 11.9
PUFFED RICE SALAD
From the Sakthi Foundation ayurvedic recipes: http://www.sakthifoundation.org/kitchen_dinner-2.htm This recipe requires no cooking. If you prefer a nuttier flavor, you could first toast the puffed rice over medium heat.
Provided by tamarinda
Categories Lunch/Snacks
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Roughly chop the dates and green chili, as needed to grind in your blender.
- Blend the dates, green chili and salt with water to form a thick syrup.
- Mix all the ingredients.
- Serve as a snack or as a light dinner.
Nutrition Facts : Calories 189.5, Fat 0.5, SaturatedFat 0.1, Sodium 593.7, Carbohydrate 44.8, Fiber 4.4, Sugar 17.7, Protein 4
TUSCAN WHITE BEANS WITH SAGE
A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe.
Provided by Lizzymommy
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
- Add the can of tomatoes, heat through.
- Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
- Just before serving, stir in the lemon juice.
- This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.
Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4.6, Protein 9.5
GOMITI RIGATI CON PISELLI
Taken from = http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/Gomiti-Rigati--Elbow-macaroni.htm
Provided by Satyne
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the olive oil in a pot, add the onions, and cook over a gentle flame until they are golden.
- Add the peas, and continue cooking over a gentle flame, adding a little hot water to keep them from drying out and adjusting salt and pepper to taste.
- While the peas are cooking set pasta water to boil, and when they're almost done cook the pasta; drain it, stir it into the pea pot, dust with minced parsley, and turn it all out into a serving bowl, with grated cheese for those who want it.
Nutrition Facts : Calories 565.1, Fat 15.3, SaturatedFat 2.2, Sodium 14.2, Carbohydrate 88.6, Fiber 9.8, Sugar 11.9, Protein 18.3
CREAMY BROCCOLI AND MUSHROOM PASTA
Make and share this Creamy Broccoli and Mushroom Pasta recipe from Food.com.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pan of boiling water to the boil.
- Cut the broccoli into small florets and thinly chop the stems. Finely chop the onion and slice the mushrooms.
- Cook the pasta according to the packet instruction adding the broccoli for the last 3 minutes.
- Heat the oil and fry the onion until soft and beginning to brown. Add the mushrooms and cook for a further 5 minutes. Stir in the creme fraiche and mustard and mix well.
- Drain pasta and broccoli and stir into sauce. Serve.
Nutrition Facts : Calories 578.7, Fat 24, SaturatedFat 12.5, Cholesterol 69.9, Sodium 48.4, Carbohydrate 76.1, Fiber 5.5, Sugar 4.9, Protein 16.5
LINGUINE ALLA MELANZANA (AUBERGINE PASTA)
This is a very simple, but delicious way to enjoy aubergines and pasta. A nice starter for 6, or main for 4 people.
Provided by Eismeer
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cube aubergine (~1cm).
- Boil pasta according to package description.
- Heat olive oil until very hot and add aubergine cubes. Let cubes fry until lightly/medium brown and crispy (5-10 minutes).
- Add garlic cloves and stir.
- Reduce heat and add creme fraiche.
- Salt and pepper to taste.
- Add chopped fresh basil. (If you like add 1 tsp butter to sauce).
- Drain pasta and mix with aubergine sauce.
- Garnish with parmesan and basil leaves.
Nutrition Facts : Calories 554.8, Fat 8.3, SaturatedFat 2.6, Cholesterol 10.3, Sodium 13.4, Carbohydrate 101.9, Fiber 8.7, Sugar 6.6, Protein 18
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