Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (38 page)
3.
Meanwhile, in a large pot of boiling salted water, cook the pasta until tender. Drain well and return it to the pot it was cooked in. Add the mushroom-pancetta sauce, cream, and mozzarella and toss to combine. Transfer the pasta to the prepared baking dish, cover with foil, and bake until bubbling and beginning to brown, 20 to 25 minutes.
Meanwhile, in a large pot of boiling salted water, cook the pasta until tender. Drain well and return it to the pot it was cooked in. Add the mushroom-pancetta sauce, cream, and mozzarella and toss to combine. Transfer the pasta to the prepared baking dish, cover with foil, and bake until bubbling and beginning to brown, 20 to 25 minutes.
4.
While the pasta is baking, in a small bowl, combine the butter with the bread crumbs and cheeses and stir to combine.
While the pasta is baking, in a small bowl, combine the butter with the bread crumbs and cheeses and stir to combine.
5.
After the 20 to 25 minutes baking time, sprinkle the bread-crumb mixture on top of the pasta, making sure to cover the entire surface. Return the pasta to the oven and bake, uncovered, an additional 5 to 10 minutes. Let the mac and cheese stand 15 minutes before serving.
After the 20 to 25 minutes baking time, sprinkle the bread-crumb mixture on top of the pasta, making sure to cover the entire surface. Return the pasta to the oven and bake, uncovered, an additional 5 to 10 minutes. Let the mac and cheese stand 15 minutes before serving.
I love bringing the dish to the table and watching everyone’s eyes pop. It just looks fabulous right out of the oven. I try to serve it with something healthy (salad or roasted veggies), but more often than not those sit cold on the plate while everyone loads up for second helpings of the mac and cheese!
—Tess Ellis
farfalle
with sausage, tomatoes, and cream
with sausage, tomatoes, and cream
Here’s a perfect pasta dish, a one-pan dream that pairs tomatoes with savory Italian sausage. Even picky eaters will love this simple dish, featuring a sweet, creamy sauce that can be spiced to taste with red pepper flakes. The whole thing comes together in under 15 minutes, making it an easy weeknight meal that’s impressive enough for date night, too. This dish makes delicious leftovers, and cleanup is a breeze.
YIELD: MAKES 6 SERVINGS
2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
½ teaspoon dried red pepper flakes
1 cup chopped onion
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes with purée
½ cup heavy whipping cream
1 pound farfalle (bow-tie pasta)
½ cup (packed) chopped fresh basil
Freshly grated pecorino romano cheese, for serving
1.
Heat the oil in a heavy large skillet over medium-high heat. Add the sausage and red pepper flakes. Sauté until the sausage is no longer pink, breaking it up with the back of a fork, about 5 minutes. Add the onion and garlic; sauté until the onion is tender and the sausage is browned, about 3 minutes longer. Add the tomatoes and cream. Reduce the heat to low and simmer until the sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
Heat the oil in a heavy large skillet over medium-high heat. Add the sausage and red pepper flakes. Sauté until the sausage is no longer pink, breaking it up with the back of a fork, about 5 minutes. Add the onion and garlic; sauté until the onion is tender and the sausage is browned, about 3 minutes longer. Add the tomatoes and cream. Reduce the heat to low and simmer until the sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
2.
Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain, reserving 1 cup cooking liquid. Return the pasta to same pot. Add the sausage mixture and toss over medium-low heat until the sauce coats the pasta, adding reserved cooking liquid by ¼ cupfuls if mixture is dry. Transfer the pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain, reserving 1 cup cooking liquid. Return the pasta to same pot. Add the sausage mixture and toss over medium-low heat until the sauce coats the pasta, adding reserved cooking liquid by ¼ cupfuls if mixture is dry. Transfer the pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
“I made it just a little healthier by using chicken sausage and light cream instead of regular sausage and whipping cream, and it still was really delicious.”
Katiegrace31
Eggplant Lasagne with Parsley Pesto
eggplant lasagne
with parsley pesto
with parsley pesto
Meat lovers may smile politely and insist otherwise, but it’s the rare vegetarian lasagne that truly pleases the committed carnivore. In the case of this exceptional recipe, the meaty texture of the eggplant makes a luscious stand-in for Bolognese sauce. Choose your eggplant wisely: a younger, smaller one will yield the tastiest results. Try white or Asian eggplant for a more mellow flavor.
YIELD: MAKES 8 SERVINGS
FOR BÉCHAMEL
1 garlic clove, minced
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups whole milk
1 Turkish or ½ California bay leaf
1 teaspoon salt
⅛ teaspoon white pepper
FOR PESTO AND RICOTTA MIXTURE
1⅓ cups hazelnuts (5½ ounces), toasted and loose skins rubbed off in a kitchen towel
4 cups loosely packed fresh flat-leaf parsley leaves
3 ounces Parmigiano-Reggiano, finely grated (1½ cups)
⅔ cup plus ¼ cup olive oil
2 garlic cloves, finely chopped
2 teaspoons salt
1¼ teaspoons black pepper
1 large egg
1 (15-ounce) container whole-milk ricotta
FOR LASAGNE
4 pounds medium eggplants, cut crosswise into ⅓-inch-thick slices
6 tablespoons olive oil
1 teaspoon salt
¾ teaspoon black pepper
9 (7 by 3½-inch) oven-ready lasagna noodles (sometimes called “no-boil”; 6 ounces)
1½ ounces Parmigiano-Reggiano, finely grated (¾ cup)
MAKE BÉCHAMEL
Cook the garlic in the butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add the flour and cook the roux, whisking, 3 minutes. Add the milk in a stream, whisking. Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes. Whisk in the salt and white pepper, then remove from heat and discard bay leaf. Cover the surface of the sauce with wax paper until ready to use.
MAKE PESTO AND RICOTTA MIXTURE
1.
Coarsely chop ⅓ cup hazelnuts and reserve for sprinkling over the lasagne.
Coarsely chop ⅓ cup hazelnuts and reserve for sprinkling over the lasagne.
2.
Purée the parsley, cheese, ⅔ cup oil, the garlic, 1 teaspoon salt, 1 teaspoon pepper, and the remaining 1 cup hazelnuts in a food processor until the pesto is smooth, about 1 minute.
Purée the parsley, cheese, ⅔ cup oil, the garlic, 1 teaspoon salt, 1 teaspoon pepper, and the remaining 1 cup hazelnuts in a food processor until the pesto is smooth, about 1 minute.
3.
Whisk the egg in a bowl, then stir in the ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining ¼ teaspoon pepper until combined well.
Whisk the egg in a bowl, then stir in the ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining ¼ teaspoon pepper until combined well.
4.
Stir together the remaining ¼ cup pesto and remaining ¼ cup oil in a small bowl for drizzling over the lasagne.
Stir together the remaining ¼ cup pesto and remaining ¼ cup oil in a small bowl for drizzling over the lasagne.
ROAST EGGPLANT FOR LASAGNE
1.
Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 450°F. Oil 2 large baking sheets.
Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 450°F. Oil 2 large baking sheets.
2.
Brush the eggplant with oil on both sides, then arrange in a single layer on the baking sheets and sprinkle with salt and pepper. Bake, switching position of sheets halfway through and turning slices over once, until tender, 20 to 25 minutes total.
Brush the eggplant with oil on both sides, then arrange in a single layer on the baking sheets and sprinkle with salt and pepper. Bake, switching position of sheets halfway through and turning slices over once, until tender, 20 to 25 minutes total.
ASSEMBLE LASAGNE
1.
Move the oven rack to the middle position and reduce the oven temperature to 425°F. Lightly oil a 13 by 9-inch glass or ceramic baking dish and line a larger shallow baking pan with foil.
Move the oven rack to the middle position and reduce the oven temperature to 425°F. Lightly oil a 13 by 9-inch glass or ceramic baking dish and line a larger shallow baking pan with foil.
2.
Spread 1 cup béchamel in the baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 1 cup ricotta mixture by spoonfuls over the pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting the rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. Spread with 1 cup béchamel and cover with remaining 3 pasta sheets. Spread remaining 1 cup ricotta mixture over the pasta, then spread the ricotta with the remaining béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle the Parmigiano-Reggiano over the eggplant and scatter with reserved chopped hazelnuts.
Spread 1 cup béchamel in the baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 1 cup ricotta mixture by spoonfuls over the pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting the rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. Spread with 1 cup béchamel and cover with remaining 3 pasta sheets. Spread remaining 1 cup ricotta mixture over the pasta, then spread the ricotta with the remaining béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle the Parmigiano-Reggiano over the eggplant and scatter with reserved chopped hazelnuts.
3.
Tightly cover the baking dish with oiled foil (oiled side down), then set the dish in the foil-lined pan (to catch drips). Bake the lasagne 30 minutes. Remove the foil, and bake until golden and bubbling, 10 to 15 minutes more. Let the lasagne stand 15 to 20 minutes before serving.
Tightly cover the baking dish with oiled foil (oiled side down), then set the dish in the foil-lined pan (to catch drips). Bake the lasagne 30 minutes. Remove the foil, and bake until golden and bubbling, 10 to 15 minutes more. Let the lasagne stand 15 to 20 minutes before serving.
4.
Serve drizzled with pesto.
Serve drizzled with pesto.
“Doubled the recipe, froze one without baking. Defrosted to room temp and baked later with success.”
A cook, Vancouver, Canada
do ahead:
The
LASAGNE
can be assembled 2 hours ahead and chilled, covered. Bring to room temperature before baking. Lasagne can be baked 1 day ahead and cooled completely, then chilled, covered. Let stand at room temperature 1 hour, then heat in a preheated 350°F oven, covered, until hot, 30 to 40 minutes.
wild mushroom lasagne
Mountains of porcini and white mushrooms lend deep woodsy notes to this hearty vegetarian entrée, while a béchamel sauce offers all the richness of a meat-filled version. Use a food processor to finely chop the fresh mushrooms; they’ll cook more quickly. Members return to this recipe time and time again because its flavor far outweighs the fuss of assembling it. If you’re short on time, make just the filling or the whole dish a day ahead of time.
YIELD: MAKES 6 SERVINGS
FOR MUSHROOM FILLING
3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons Sherry
2 teaspoons chopped fresh thyme leaves
2½ teaspoons salt
¼ teaspoon freshly ground black pepper
FOR SAUCE
1 stick (½ cup) unsalted butter
½ cup all-purpose flour
5 cups whole milk
4½ ounces freshly grated Parmesan cheese (about 1½ cups)
2 teaspoons Dijon mustard
1½ teaspoons salt
18 (7 by 3½-inch) sheets no-boil lasagna noodles (about 1 pound)
½ pound freshly grated mozzarella (about 2 cups)
1½ ounces freshly grated Parmesan (about ½ cup)
MAKE MUSHROOM FILLING
1.
In a small saucepan, bring water to a boil and remove the pan from the heat. Stir in the porcini and soak 20 minutes. Lift out the porcini, squeezing out excess liquid, and reserve the soaking liquid. In a sieve, rinse the porcini to remove any grit and pat dry; chop and transfer to a large bowl. Simmer the soaking liquid until reduced to about ¼ cup. Pour the liquid through a sieve lined with a dampened paper towel into the bowl with the porcini.
In a small saucepan, bring water to a boil and remove the pan from the heat. Stir in the porcini and soak 20 minutes. Lift out the porcini, squeezing out excess liquid, and reserve the soaking liquid. In a sieve, rinse the porcini to remove any grit and pat dry; chop and transfer to a large bowl. Simmer the soaking liquid until reduced to about ¼ cup. Pour the liquid through a sieve lined with a dampened paper towel into the bowl with the porcini.
2.
Quarter the white mushrooms, and in a food processor, pulse in 3 batches until finely chopped. Cut the zucchini into ¼-inch dice. Chop the onion and mince the garlic.
Quarter the white mushrooms, and in a food processor, pulse in 3 batches until finely chopped. Cut the zucchini into ¼-inch dice. Chop the onion and mince the garlic.
3.
In a 12-inch heavy skillet, heat 1 tablespoon butter over moderate heat until the foam subsides and cook one-third of the white mushrooms with 2 tablespoons Sherry, stirring, until the liquid the mushrooms give off is evaporated and they begin to brown. Add the mushroom mixture to the porcini. Cook the remaining mushrooms in 2 batches in the butter with the remaining Sherry in same manner and add to the porcini mixture.
In a 12-inch heavy skillet, heat 1 tablespoon butter over moderate heat until the foam subsides and cook one-third of the white mushrooms with 2 tablespoons Sherry, stirring, until the liquid the mushrooms give off is evaporated and they begin to brown. Add the mushroom mixture to the porcini. Cook the remaining mushrooms in 2 batches in the butter with the remaining Sherry in same manner and add to the porcini mixture.
4.
In the skillet, cook the zucchini in 1 tablespoon butter until tender and stir into the porcini mixture. Cook the onion in the remaining tablespoon butter, stirring, until softened. Stir in the garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir the onion into the mushroom mixture until combined.
In the skillet, cook the zucchini in 1 tablespoon butter until tender and stir into the porcini mixture. Cook the onion in the remaining tablespoon butter, stirring, until softened. Stir in the garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir the onion into the mushroom mixture until combined.
MAKE SAUCE
In a 3-quart heavy saucepan, melt the butter over moderately low heat and whisk in the flour. Cook the roux, whisking, 3 minutes and then whisk in the milk. Bring the sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in the 1½ cups of Parmesan, the mustard, and salt. Remove the pan from the heat and cover surface with wax paper.
ASSEMBLE AND BAKE LASAGNE
1.
Preheat the oven to 375°F and butter a 13 by 9-inch baking dish.
Preheat the oven to 375°F and butter a 13 by 9-inch baking dish.
2.
Spread 1¼ cups sauce in the baking dish and cover with 3 pasta sheets, making sure they don’t touch each other. Spread one-third of the filling over the pasta sheets and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top the pasta sheets with one-third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with remaining ½ cup Parmesan. On a foil-lined large baking sheet, bake the lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes.
Spread 1¼ cups sauce in the baking dish and cover with 3 pasta sheets, making sure they don’t touch each other. Spread one-third of the filling over the pasta sheets and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top the pasta sheets with one-third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with remaining ½ cup Parmesan. On a foil-lined large baking sheet, bake the lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes.
“I cooked all the mushrooms at once, and then cooked the onion, garlic, and zucchini together and then combined them. Makes for fewer steps, and it came out fine. I also made the filling the night before and then assembled the day of, and it worked great.”
A cook, Brookline, Massachusetts
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