Tag: pot

One pot pasta – One pot pasta recipe – Italian Cuisine

Preparation time


One pot pasta (or one pan pasta), or, as I had already anticipated on Instagram, the version of Martha Stewart of the most Italian pasta risotta, one smart recipe I tried some time ago to prepare a plate of pasta by cooking it directly in the sauce, so as to dirty a single pot, just as you do for the risotto (hence the name) 🙂 The other time I had tried with what I had in the fridge, or a condiment based on philadelphia, bacon and saffron and I really appreciated the final result …
This time I opted for a slightly more traditional dressing, a bit like a challenge to myself, to see if, as Martha suggests, it was possible to prepare a nice plate of linguine with fresh tomatoes using a single pan for the cooking.
Well, I must admit that yes, it is possible: I got a really good dish, with al dente pasta at the right point and fresh and light but tasty sauce, made even more creamy by starch released in cooking from pasta! And above all, I dirtyed a pot, which is a great plus for a working mom like me 😉 In short, if I intrigued you and decide to try my recipe, let me know what you think!

  • Preparation time Preparation: 10 min
  • Cooking time cooking: 10 min
  • Total time total: 20 min
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One pot pasta

Method

How to make one pot pasta

Wash the tomatoes and cut them into cubes.
Cut the olives into rounds.

Put the linguine, tomatoes, olives, a pinch of salt, 3/4 of the water and 1 tablespoon of oil in a large frying pan.
Start cooking, medium-high heat, stirring occasionally. As soon as the water reaches the boiling point, add the remaining 125 ml of water and lower the flame.

Continue cooking over medium-low heat until the water has evaporated completely.
At that point turn off the heat and add the chopped basil.

Et Voilà, your one pot pasta is ready!

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Perfect Polenta – Dedicated to Some Fun Girl

Not only is polenta one of the first foods I remember
watching someone cook, but it’s probably also responsible for the first time I ever
heard someone curse. 

I remember my grandfather standing at the stove, stirring
a big pot of the stuff, and every once in a while some of the thick, bubbling
polenta would burp out of the pot and on to his hand. He would jump back and yell something, which to my very
young ears sounded sort of like, “hey, some fun girl!” 


Of course, years later I
realized he was actually saying, “vaffanculo.” I’ll let you translate yourself.
By the way, one way to avoid the wrath of the molten mush is to adjust your
heat to maintain a nice gentle bubble.

Besides severe burns, there’s not a lot that can go wrong
with this recipe. As long as you stir it in slowly, whisking constantly, and
simmer it until it’s perfectly soft, you will have one of the world’s great
comfort foods, and a beautiful base for any number of stews or braises. Enjoy!


Ingredients for 4 Portions:
4 cups water or broth
1 cup polenta (you can use regular corn meal, but it’s not
as easy to work with, and the texture isn’t as interesting)
1 tsp salt
2 tbsp butter
1/2  cup finely
grated Parmigiano-Reggiano

Note: if your question is, “can you add [blank] to this
recipe,” the answer is yes.

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Whole Wheat Baguette

Whole Wheat Baguette

by Pam on October 2, 2012

If you read my blog then you know I am intimidated by yeast.  There, I’ve said it, baking bread scares me.  It has been awhile since I last made bread and I had a craving for a baguette and a pot of soup  for dinner. I pulled out my trusty bread machine and grabbed the ingredients to make a whole wheat baguette.  I let the bread machine do the work and crossed my fingers that it would turn out.  After the bread machine was done with it’s part I rolled up the dough and let it rise… so far so good.  It was looking like I would succeed and I was so excited!  I then carefully brushed it with an egg wash and all was well until I tried to cut slits into the top… the problem was the knife I chose was not sharp enough so my poor little baguette deflated a bit. Note to self:  SHARPEN KNIVES!  I was so bummed!  I decided to proceed and bake it to see how it would turn out.  Thankfully, it rose a little while baking and it turned out just fine.   The kids slathered slices of the baguette with butter for their after school snack and LOVED it.  They didn’t care that it wasn’t as full as it was supposed to be. Instead of making a pot of soup I decided I was done cooking for the day and we headed out to dinner – I didn’t want to push my luck.

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees.  Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.

Print[1]



Whole Wheat Baguette




Yield: 1 loaf

Prep Time: 1 hour 30 minute

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes



Ingredients:

1/2 cup of warm water
1/2 tsp salt
1 1/2 tsp white sugar
3/4 cup of whole wheat flour
1/2 cup of all purpose flour
3/4 tsp bread machine yeast
Corn meal
1 egg + 2 tsp water, mixed

Directions:

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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