Tag Archives: Pasta

Browned Sage Butter and Turkey Pasta with wild Mushrooms and Prosciutto.

20 Replies

browned-sage-butter-and-turkey-pasta-with-wild-mushrooms14

I can’t believe it’s already boxing day, and the count down to New Years has begun. I truly hope everyone had a great Christmas. Now we can sort of relax for a week or so, take a breath, relax, cook some simple meals and get ready for the end of the year.

This easy pasta dish is perfect for the “in between” days, make it with left over turkey, or use fresh turkey or chicken. And by all means throw in any left overs, like a little gravy, some vegetables or whatever you like.

This easy recipe is done in under half an hour.

browned-sage-butter-and-turkey-pasta-with-wild-mushrooms1

Serves 4

Ingredients;

  • 2  to 3 medium chicken breasts, or 2 cups cooked leftover turkey, torn to pieces.
  • salt + pepper, to taste
  • 4 tbsp. olive oil
  • 4 tbsp. butter, divided
  • 4 slices prosciutto
  • 1 medium onion, peeled and chopped fine
  • 1 garlic clove peeled and grated
  • 2 tbsp. flour
  • 1/2 cup white wine
  • 1 cup stock
  • 1/4 cup fresh sage
  • pinch of fresh nutmeg
  • 1 lb. Pasta, cooked
  • 1  cup mixed wild mushrooms
  • 1 small onion
  • 1 clove garlic, minced or grated
  • freshly grated parmesan cheese to serve
  • 1/4 cup mascarpone or heavy cream
  • 2 tablespoons fresh parsley, chopped

browned-sage-butter-and-turkey-pasta-with-wild-mushrooms5

browned-sage-butter-and-turkey-pasta-with-wild-mushrooms4

Method;

Season chicken with salt and pepper.

In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When the butter and oil start to sizzle, add  chicken and sage leafs and cook for 15 minutes on medium low, turning occasionally. Place the sage leafs on top of the chicken.  I like to use a cast iron pan for this because it gives the chicken a perfect crust.  Remove and transfer to plate.

Add the prosciutto to the pan and brown on both sides, for about two minutes, remove and transfer to plate.

Add the onion to the pan and cook gently for 4 minutes, add the garlic. Stir around and add the flour, cook for one minute and add the wine and stock, stirring to create a smooth sauce.

Add the mascarpone or cream, mix thru. Add the shredded chicken and two slices of torn up prosciutto.

Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente.

Heat another large skillet over high heat, add the remaining olive oil. Once hot, toss in the mushrooms in a single layer. Without stirring cook them until golden brown, flip them over.Transfer half the mushroom to a plate.

When the pasta is done cooking, drain but DO NOT RINSE! add it to the pan with the mushrooms and toss well. Add the cream sauce with chicken heat thru. Scatter over the remaining wild mushrooms, some parsley and serve straight away. Top with some of the crispy prosciutto. And serve with Parmesan.

browned-sage-butter-and-turkey-pasta-with-wild-mushrooms12

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you were looking for? How about Garlic Herb Shrimp with Bacon over Angel Hair Pasta

Advertisement

Angel Hair Pasta with Garlic butter Shrimp and bacon

13 Replies

shrimp-pasta06

This is one of those dinner you can have on the table in under 20 minutes, from start to finish. Great for week nights and SO crazy delicious, you’re going to be licking your bowls!

Serves: 4

Ingredients;

  • 1 lb. fresh Angel Hair Pasta or any thin pasta
  • 1 lb. shelled and deveined shrimp, fresh or frozen (thawed)
  • 4 oz. chopped bacon
  • 2 tbsp. Olive Oil
  • 2 cloves of garlic, peeled and grated
  • 1/2 tsp. smoked Sweet paprika
  • 1/4 tsp. of Red Crushed Pepper flakes
  • 3 tbsp. fresh basil, torn
  • black ground Pepper
  • generous seasoning of Himalayan Salt
  • a handful of freshly chopped parsley
  • 1 C. dry white wine
  • 1 egg yolk
  • freshly grated Parmesan cheese

Method;

In a large pan with boiling water cook the angel hair pasta according to package instructions. Fresh pasta only takes about 4 minutes, so if you get everything ready for the sauce. It should take about the same time.

In a large frying pan, heat the two tablespoons of olive oil and add the bacon. Cook for two minutes or so, then add the garlic and chili. Add in the shrimp and toss, cook on high for a minute or two until they begin to color. Add the paprika, chili, pepper, salt and white wine. Cook for another minute. Add the basil and the drained pasta. Remove from the heat and stir in the egg yolk making sure to cover all the strands of pasta. Sprinkle with parsley. Serve with grated Parmesan cheese.

shrimp-pasta14

Roasted Tomato sauce

2 Replies

tomato sauce

Eating seasonal is one of the best ways to cook and enjoy food at its peak moment of flavor. It only makes sense to draw from what’s fresh and put in on your table. Now at the market we have all sorts of Tomatoes, and I love to combine them in this sauce. You can make this throughout the entire season and store it in the freezer. It can be used for so many dishes and is like a good foundation for many recipes. Keep it on hand and you will always be able to make a quick dinner.

Roasting tomatoes is the secret to a sweet and fresh tasting sauce, even after it’s been jarred or frozen. And it’s beyond easy to do.

Ingredients;

  • 4 lbs. Tomatoes, washed and stems removed. Use different types!
  • 4 garlic cloves, whole and unpeeled, squash them a little bit with the side of a knife
  • 2 large Onions, peeled and quartered
  • 1 tsp. Finely chopped fresh Rosemary
  • 1/4 C.  extra virgin olive oil
  • 1 small tin (2.5 oz.) Tomato puree
  • 2 tbsp. Honey
  • ½ cup fresh basil leaves
  • 1 1/2 tsp Himalayan Salt
  • 5 or 6 twist of the Pepper mill

toms

Instructions;

Preheat the oven to 350 degrees F.

Line a large oven tray with baking parchment. Sprinkle the Basil leafs over the tray.

Cut large tomatoes in quarters, smaller ones in half. Mix in a bowl with all the remaining ingredients.

Place the tomato mix on the  baking sheet covering all the Basil leafs so they don’t burn.

Bake for 1 hour.

Allow to cool. Remove the skins from the garlic before blending the sauce in batches. Pulse 2-3 times then blend. Pour into quart jars or pour into freezer bags to freeze flat.

Will keep in the refrigerator for 1 week or 4 months in the freezer.

Enjoy.

Myra XO

Spaghetti alle Vongole

8 Replies

IMG_7465

This is a really fast dish that you can have on the table in no time. It looks impressive and it taste pretty impressive too. You need to get very fresh Clams. Although this dish is very easy to make you do need to take care of your clams making sure they are properly cleaned, nobody wants to bite on sand.

Just soak them in cold water as soon as you get home and leave them in the fridge until you are ready to cook.

This dish can be easily multiplied or divided to suit the amount of eaters you’re feeding.

Some people use butter in their Spaghetti alle Vongole because it forms an emulsion, but I think it makes the dish too heavy and it takes the freshness away.

Serves 4.

Ingredients:IMG_7455
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 lbs. littleneck clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup Noilly Prat or dry white wine
Himalayan salt and freshly ground black pepper
1 lemon cut into four to serve alongside the Pasta.

Soak the clams in water.

IMG_7462
Method:

Soak the clams in water as soon as you come home from buying them. Leave them in the fridge until you are ready to cook. This is to remove any sand.

In a large pot bring water to the boil and add salt. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook al dente, for about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic.

Add the clams and wine. Cover and simmer for 6 to 8 minutes or until  all clams have opened. Discard any clams that haven’t opened.Add 2 tablespoons chopped parsley.

Drain pasta in a colander. Do not rinse pasta with water!

Add the pasta into the clam saute pan and mix thoroughly. Check seasoning.
Pour pasta into large serving bowl.Garnish with remaining parsley and serve with lemon wedges. Eat straight away.

Enjoy

Myra Xo

IMG_7459