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Recipe Tagliolini with asparagus and sausage – Italian Cuisine


  • 500 g fresh noodles
  • 400 g sausage per meter
  • 300 g of frozen asparagus
  • 50 g cream for kitchen
  • dry white wine
  • salt

To prepare the tagliolini with asparagus and sausage boil the asparagus still frozen for 8 '. Cut them into chunks and keep the tips for decoration aside. Put the rest in the blender and operate it, until they are reduced to a mashed end. Also add the cream, still operating the appliance for half a minute, so as to mix everything. Season with salt. Cut the sausage into small pieces and brown it in a pan, stirring it for about 5 minutes. Wet with a third glass of wine, letting it evaporate. Cook the pasta al dente, drain it and season with the asparagus purée, the sausage and the tips kept aside.

Mother?s Day Recipe Round Up

by Pam on May 8, 2014

Here are a few recipe ideas to make the mother in your life feel special. I hope all of you moms out there have a wonderful and special day!!!

 

Breakfast/Brunch:

German Pancake with Lemon and Raspberries[1]

 

Roasted Vegetable and Swiss Cheese Baked Frittata[2]

 

Buttermilk Blueberry Breakfast Cake[3]

 

Eggs Benedict[4]

 

Banana and Blueberry Pancakes with Cinnamon Vanilla Butter[5]

 

Breakfast Braid[6]

 

Dinner:

Spinach Lasagna Roll Ups with a Slow Simmered Meat Sauce[7]

 

Steak with Stroganoff Sauce [8]

 

Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan[9]

 

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil[10]

 

Roasted Vegetable Lasagna[11]

 

Slow-Roasted Beef[12]

 

Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo [13]

 

Chicken Cutlets with Tarragon-Mushroom Sauce[14]

 

Desserts:

Éclairs[15]

 

Blueberry and Lemon Curd Galette with Vanilla Bean Whipped Cream[16]

 

Oatmeal Cake with Coconut Pecan Frosting[17]

 

Strawberry Shortcake Kebabs with Vanilla Bean Whipped Cream[18]

 

Blackberry Galette with Homemade Vanilla Whipped Cream [19]

 

 

Posted In Holiday[20]

no comments »[21]

 

References

  1. ^ German Pancake with Lemon and Raspberries (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Vegetable and Swiss Cheese Baked Frittata (www.gordon-ramsay-recipe.com)
  3. ^ Buttermilk Blueberry Breakfast Cake (www.gordon-ramsay-recipe.com)
  4. ^ Eggs Benedict (www.gordon-ramsay-recipe.com)
  5. ^ Banana and Blueberry Pancakes with Cinnamon Vanilla Butter (www.gordon-ramsay-recipe.com)
  6. ^ Breakfast Braid (www.gordon-ramsay-recipe.com)
  7. ^ Spinach Lasagna Roll Ups with a Slow Simmered Meat Sauce (www.gordon-ramsay-recipe.com)
  8. ^ Steak with Stroganoff Sauce  (www.gordon-ramsay-recipe.com)
  9. ^ Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan (www.gordon-ramsay-recipe.com)
  10. ^ Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil (www.gordon-ramsay-recipe.com)
  11. ^ Roasted Vegetable Lasagna (www.gordon-ramsay-recipe.com)
  12. ^ Slow-Roasted Beef (www.gordon-ramsay-recipe.com)
  13. ^ Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo  (www.gordon-ramsay-recipe.com)
  14. ^ Chicken Cutlets with Tarragon-Mushroom Sauce (www.gordon-ramsay-recipe.com)
  15. ^ Éclairs (www.gordon-ramsay-recipe.com)
  16. ^ Blueberry and Lemon Curd Galette with Vanilla Bean Whipped Cream (www.gordon-ramsay-recipe.com)
  17. ^ Oatmeal Cake with Coconut Pecan Frosting (www.gordon-ramsay-recipe.com)
  18. ^ Strawberry Shortcake Kebabs with Vanilla Bean Whipped Cream (www.gordon-ramsay-recipe.com)
  19. ^ Blackberry Galette with Homemade Vanilla Whipped Cream  (www.gordon-ramsay-recipe.com)
  20. ^ View all posts in Holiday (www.gordon-ramsay-recipe.com)
  21. ^ Comment on Mother’s Day Recipe Round Up (www.gordon-ramsay-recipe.com)

Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta

Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta

by Pam on April 10, 2013

I wanted to make a nice salad to go with the pork chops I was making for dinner. Instead of a regular salad, using lettuce, I decided to make the main components of the salad the tomatoes, asparagus, and avocado. I made a tangy vinaigrette to toss with the veggies then topped it with freshly torn basil and a sprinkling of feta cheese. This was a HUGE hit with all of us. Even my kids, who don’t care for asparagus, gobbled it up. I love that!

Side Note: I make my vinaigrettes very tangy and flavorful. If you like a more traditional vinaigrette, then add more canola or olive oil to the mixture. 

Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon mustard, sugar, garlic, sea salt and freshly cracked pepper, to taste, together in a small bowl; whisk until well combined. Set aside for the flavors to mingle.

Remove the wooden ends from the asparagus then cut them into thirds. Boil a small pot of water, add the asparagus, then cook for 1 minute or until crisp-tender. Drain from the hot water and place into a bowl of ice water for 30 seconds. Remove from the water and place on a paper towel to drain.

Add the sliced tomatoes, asparagus, and diced avocado to a large bowl. Tear basil leaves and throw into the bowl. Drizzle with the vinaigrette, to taste (you may not need it all), then toss to coat evenly. Sprinkle with feta cheese. Serve. Enjoy.

 



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Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta




Yield: 4

Prep Time: 10 min.



Ingredients:

1 1/2 tbsp canola oil
1/2 tbsp olive oil
1 tbsp seasoned rice vinegar
1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp sugar
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
10 spears of asparagus, wooden ends remove & cut into thirds
1 pint of cherry tomatoes, sliced in half
1 avocado, diced
3-4 fresh basil leaves, torn
1-2 tbsp feta cheese

Directions:

Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon mustard, sugar, garlic, sea salt and freshly cracked pepper, to taste, together in a small bowl; whisk until well combined. Set aside for the flavors to mingle.

Remove the wooden ends from the asparagus then cut them into thirds. Boil a small pot of water, add the asparagus, then cook for 1 minute or until crisp-tender. Drain from the hot water and place into a bowl of ice water for 30 seconds. Remove from the water and place on a paper towel to drain.

Add the sliced tomatoes, asparagus, and diced avocado to a large bowl. Tear basil leaves and throw into the bowl. Drizzle with the vinaigrette, to taste (you may not need it all), then toss to coat evenly. Sprinkle with feta cheese. Serve. Enjoy.



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)