Archive for Aneka Masakan Eropa

Pasta Primavera

1 lb. fettuccine

1/4 C. olive oil

2 cloves garlic

1/2 tsp. oregano

1/2 tsp. basil

1 C. broccoli florets

1 C. cauliflower florets

1 C. artichoke hearts

1 C. asparagus spears, cut into 1 in. pieces

1 C. green bell peppers, chopped

1 C. cherry tomatoes, halved

1/2 C. Parmesan cheese, freshly grated

Cook fettuccine in boiling salted water until al dente.

As pasta cooks, heat olive oil in large skillet and sauté garlic 2-3 minutes. Add herbs and vegetables and sauté quickly over high heat until vegetables are crisp tender.

Toss drained pasta with vegetables. Sprinkle with Parmesan cheese.

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Lasagna

For the meat
1 1/2 red onions, chopped
1 clove fresh garlic, minced
1 tablespoon basil, dried
1 tablespoon oregano, dried
2 1/2 pounds ground beef
6 ounces tomato paste

For the red sauce
3/4 red onion, chopped
1 clove fresh garlic, chopped
3/4 tablespoon anise seed
1/2 tablespoon red chili
1/2 cup red wine
4 ounces V-8 juice
2/3 cup fresh basil, chopped
3/8 cup fresh oregano, chopped
1/4 cup red wine vinegar
8 ounces canned crushed tomatoes
2 tablespoons sugar

For the cheese filling
16 ounces ricotta cheese
4 ounces grated Parmesan cheese
1/2 clove fresh garlic, minced
1/4 tablespoon black pepper
Salt, to taste
2 egg yolks
2 tablespoons fresh basil, chopped
1 cup spinach, chopped

For the noodles
1 tablespoon salt
1 tablespoon olive oil
1 pound lasagna noodles

For the lasagna
16 ounces mozzarella cheese, sliced

Preheat oven to 375 degrees.

For the meat: Saute onions, garlic, basil and oregano until onions are translucent. Add beef, cook until done. Add tomato paste.

For the sauce: Saute red onion, garlic, anise and red chili. Add wine, V-8, basil, oregano, red wine vinegar, crushed tomatoes and sugar. Simmer 30 minutes.

For the filling: In a large bowl, combine ricotta and Parmesan cheeses, garlic, pepper, salt, egg yolks, basil and spinach. Mix well.

For the noodles: Add salt and olive oil to a large pot of water. Bring water to a boil; add lasagna noodles. Cook until tender, but still al dente, or slightly firm to the bite.

To assemble lasagna: Place a thin layer of sauce on the bottom of a 13- by 9-inch pan. Add a layer of noodles, slightly overlapping them. With a spatula, add a layer of cheese mixture, then a layer of meat mixture, followed with a layer of sauce. Place a layer of mozzarella cheese slices on top of the red sauce. Repeat the layering process until pan is full, finishing with a layer of red sauce topped with mozzarella cheese.

Cover and bake for 45 minutes. Remove cover and bake 10 more minutes, or until cheese is golden brown.

Makes 8 to 10 servings.

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New Yorker Style Spaghetti

3/4 lb. thin spaghetti
1 bunch broccoli, about 1 lb
3 tablespoons butter or margarine
2 medium cloves garlic, minced
1/3 lb blue cheese
1/2 cup grated Parmesan cheese

Bring pan of water to boil. Wash broccoli and cut flowerettes off stalk leaving about 1″ of stem on each one. Place flowerrettes in boiling water, cover and cook about 5 minutes. Drain and set aside.
Cook spaghetti according to package directions until just tender not mushy. Drain and set aside.
Melt butter in skillet. Briefly sauté garlic over low heat. Add cheese. Stir until melted.
Place hot spaghetti in serving bowl with cooked broccoli. Toss with cheese sauce. Sprinkle with Parmesan cheese and cracked pepper. Toss again.
Serve hot.
Serves 4

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Italian Spaghetti Carbonara

1 C. pancetta, cut into julienne strips

4 egg yolks

1/2 C. heavy cream

Freshly ground black pepper

8 oz. spaghetti pasta

1 C. parmesan cheese, grated

In a large saute pan, cook pancetta over a medium flame to render the fat and crisp the pancetta. Set aside pan with pancetta.

Beat the egg yolks with the cream and black pepper.

In a large pot of boiling salted water, cook the pasta and drain in a colander. Do not rinse the pasta, which will cause it to lose its flavor and starch.

Immediately add the pasta to the pancetta in the saute pan and pour in the cream mixture.

Stir over medium heat for one minute. Add the grated parmesan and toss to coat the pasta. Check for seasoning. Top with more parmesan if you desire.

Serves 4.

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Italian Lasagna

Your favorite Spaghetti Sauce

Large box Lasagna noodles

1 16 oz. carton small curd cottage cheese

16 oz carton Ricotta Cheese

1/2 C. fresh parsley chopped

2 clove garlic minced

2 eggs beaten

1 t. basil

1/2 t. oregano

1 1/2 lbs. Mozzarella Cheese shredded

Boil 12 lasagna noodles until very ala dente. Drain and set aside.

Mix ricotta cheese, cottage cheese, garlic, eggs, basil and oregano.

Grease a 9 x 13 inch deep dish pan. Spread a thin layer of sauce on the bottom of pan. Layer 4 noodles, 1/3 of cheese filling, sauce and then the mozzarella cheese. Repeat this 2 more times.

Bake at 325°F. for 1 hour and 30 minutes.

Serves 10.

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Italian Deep Dish Pizza

Dough:

2 C. warm water (110° – 115°)

5 t. yeast

1 T. sugar

1/3 C. oil

2 t. salt

3 T. semolina flour

1 C. all purpose flour

5 to 6 C. bread flour

Add 1/4 C. of the water to the yeast and sugar. Let set 5 minutes; the yeast should start to bubble.

Add flours, salt, oil and yeast mixture to a large bowl and mix well. Place dough onto a floured board and knead until the dough is smooth and satiny. (about 10 minutes) Let rise until doubled in a covered, greased bowl.

Sauce:

2 T. garlic

2 T. olive oil

1 28 oz. can plum tomatoes

3 T. tomato paste

1/2 C. onion minced

1 1/2 t. basil

1 t. oregano

1/2 t. salt

1 t. sugar

2 t. red wine (optional)

Saute garlic in oil to soften. Add the rest of the ingredients to the pan and and simmer until sauce thickens. (about 20 minutes)

Filling:

1 lb. Italian Sausage

1/2 lb. mushrooms

12 oz. pepperoni

1/2 C. sliced green peppers

1/2 C. sliced thin onion

1 1/2 lbs. mozzarella cheese

1/3 C. parmesan cheese freshly grated

3 t. cornmeal

Assembly:

Lightly oil a 12 inch deep dish pizza pan with oil. Sprinkle lightly with cornmeal.

Deflate dough and roll out 2/3 of it into a 16 inch large circle. Place in dish letting it overhang the edges. Spoon in 1/2 of sauce. Add the Italian sausage, mushrooms, green peppers and onions. Top with half of the cheese.

Roll out remaining dough and place on top of the filling. Crimp edges together, including the overlapped crust.

Bake 25 minutes at 400°F. Add remaining sauce and cheeses to the top of the pizza. Cook another 10 minutes until golden and sizzling. Let set 10 minutes before cutting.

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Creamy Corn And Garlic Risotto

3-3/4 Cup chicken broth
4 cloves garlic, finely chopped
1 Cup uncooked Arborio rice
3 Cup frozen whole kernel corn
1/2 Cup grated Parmesan cheese
1/3 Cup shredded mozzarella
1/4 Cup fresh minced parsley

Heat 1/3 C. broth in a 10″ skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn.Cook 1 minute stirring occasionally.

Stir in remaining broth; heat to boiling. Reduce heat to medium.

Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy.

Remove from heat and stir in cheeses and parsley.

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Broccoli and Beef Pasta

1 lb. lean ground beef
2 cloves garlic, minced
1 can (14-oz.) beef broth
1 medium onion, thinly sliced
1 cup uncooked rotini pasta
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1 can (15 oz.) Italian-style tomatoes, with juice (do not drain)
2 cups broccoli florets or 1 package (10 oz.) frozen broccoli, thawed
3 ounces shredded Cheddar cheese or grated Parmesan cheese

Combine meat & garlic in large nonstick skillet; cook over high heat until meat is no longer pink, breaking apart with wooden spoon. Pour off drippings. Place meat in large bowl; set aside.

Add broth, onion, pasta, basil, oregano & thyme to skillet. Bring to a boil. Reduce heat to medium-high & and boil 10 minutes; add tomatoes with juice. Increase heat to high & bring to a boil; stir in broccoli. Cook, uncovered, 6 to 8 minutes, stirring occasionally, until broccoli is crisp-tender & pasta is tender. Return meat to skillet & stir 3 to 4 minutes or until heated through.

With slotted spoon, transfer to serving platter. Sprinkle with cheese. Cover with lid or tent with foil several minutes, until cheese melts.

Meanwhile, bring liquid left in skillet to a boil over high heat. Boil until thick & reduced to 3 to 4 Tblsp. Spoon over pasta.

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Chinese Chicken Pizza

2 boneless chicken breast halves
2 tablespoons olive oil, divided
1/4 cup cornmeal or flour
4-inch ball of pizza dough, room temperature
1/4 cup hoisin sauce (in grocery’s Asian section)
4 green onions, sliced
Up to 2/3 cup cilantro leaves (not stems)
1 cup fresh mung bean sprouts
1/2 cup red bell pepper, sliced paper-thin
1 cup shredded mozzarella cheese
Milled pepper

Brush skinless chicken with olive oil and season with salt, pepper. Grill 10-15 minutes, direct heat, turning once. Cool and cut into strips.

Sprinkle work surface with cornmeal or flour. Roll out dough from center to a 12-inch circle or rectangle, 1/4-inch thick. Brush both sides with olive oil and place in center of heated grill’s cooking grid.
Grill over medium direct heat 2 to 4 minutes, until bottom of crust is well marked and browned. Remove from grill and spread hoisin sauce evenly over cooked side of crust.
Sprinkle with chicken, green onions, cilantro, sprouts and red pepper. Top with cheese. If using a gas grill, switch to indirect heat.
Return pizza to center of cooking grate and grill with lid closed until bottom is browned, 5 to 10 minutes. Remove from grill, shower with pepper and slice to serve hot.

Makes one 12-inch pizza.

Chinese Chicken Pizza 2 boneless chicken breast halves
2 tablespoons olive oil, divided
1/4 cup cornmeal or flour
4-inch ball of pizza dough, room temperature
1/4 cup hoisin sauce (in grocery’s Asian section)
4 green onions, sliced
Up to 2/3 cup cilantro leaves (not stems)
1 cup fresh mung bean sprouts
1/2 cup red bell pepper, sliced paper-thin
1 cup shredded mozzarella cheese
Milled pepper

Brush skinless chicken with olive oil and season with salt, pepper. Grill 10-15 minutes, direct heat, turning once. Cool and cut into strips.

Sprinkle work surface with cornmeal or flour. Roll out dough from center to a 12-inch circle or rectangle, 1/4-inch thick. Brush both sides with olive oil and place in center of heated grill’s cooking grid.
Grill over medium direct heat 2 to 4 minutes, until bottom of crust is well marked and browned. Remove from grill and spread hoisin sauce evenly over cooked side of crust.
Sprinkle with chicken, green onions, cilantro, sprouts and red pepper. Top with cheese. If using a gas grill, switch to indirect heat.
Return pizza to center of cooking grate and grill with lid closed until bottom is browned, 5 to 10 minutes. Remove from grill, shower with pepper and slice to serve hot.

Makes one 12-inch pizza.

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Asparagus Risotto

5 C. chicken broth

2 T. olive oil

1 small onion finely chopped

1/2 lb. Arborio rice

1/8 t. saffron threads crushed

1/2 C. grated parmesan cheese

1 C. blanched asparagus pieces

Bring chicken broth to a boil in a saucepan. Turn down to a simmer. Heat oil in a 4 qt. saucepan. Add onion and cook until transparent. Add rice and stir until the rice turns opaque and is coated with the oil. Add 1 cup of the simmering broth and stir until almost all of the broth is absorbed. Add broth 1 cup at a time until rice is tender. Add the asparagus. Take off the heat and stir in the cheese. Season with salt and pepper. The process will take about 20 minutes.

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