Archive for Fall Pasta – Page 3

Tuscan Veal, Sausage And Porcini Ragu

What can I say, this is delizioso! A ragu that can be served with fresh pappardelle or fettucccine.  See below for link.  If we feel like pici with the ragu (a thick, long Tuscan pasta), I substitute a dried pasta called Strangozzi made by De Cecco di Filippo, or Gigi’s Spaghetti alla Chitarra  Ah…I long for the Tuscan countryside!

Makes 4 – 6 Servings

DSC_6673 nx21 cup water
1 oz. (30 grams) dried Porcini mushrooms
¼ cup EVOO
1 small onion, finely chopped
1 small carrot, peeled, finely chopped
¼ cup + 2 Tbsp. finely chopped fresh Italian (flat-leaf) parsley
2 garlic cloves, finely chopped
8 oz. sweet Italian sausages, casings removed
8 oz. veal stew meat, coarsely chopped
½ dry red wine
28 oz. chicken stock**or tinned low/no salt chicken broth
1 – 28 oz. tin Italian plum tomatoes, in juice, chopped, reserve juice
2 bay leaves
2 tsp. chopped fresh sage
1 tsp. fennel seeds, lightly crushed
(opt.) 1/8 tsp. pepperoncino (red pepper flakes), unless your sausages are spicy

It’s traditional to use 1 lb. fresh pappardelle, fettuccine or pici or 12 oz. of the dried strangozzi, but garganelli was what I used here.
Freshly grated Parmigiano-Reggiano

Bring 1 cup water & porcini to a boil in a small saucepan. Remove from the heat & allow to stand 15 minutes. Drain porcini, reserving soaking liquid. Chop porcini, discarding any hard stems. Set aside. Line a sieve with either 2 layers of rinsed cheesecloth or a damp small coffee filter & pour the reserved soaking liquid through to remove any sediment or sand.

Heat the oil in a heavy, large skillet over medium-high heat. Add onion, carrot, ¼ cup parsley & garlic (known as a battuto); sauté until vegetables are tender but not brown, about 5 minutes. Push veggies to side of skillet. Add sausage & cook until brown, breaking up with a fork, about 4 minutes. Add veal & sauté until brown, about 5 minutes. Add wine; increase heat to high & boil until wine is almost evaporated, about 5 minutes. Add 1 cup chicken stock; boil 10 minutes, stirring occasionally. Add reserved mushroom liquid & simmer until liquid is almost absorbed, about 5 minutes. Cool mixture for 15 minutes, then transfer to a food processor. Using approximately 4 on/off turns, process just until coarsely chopped; return the mixture to the skillet; mix in the tomatoes and their juices, bay leaves, sage, fennel seeds & porcini mushrooms. Reduce heat to low; simmer uncovered until sauce thickens; adding remaining chicken stock ½ cup at a time & stirring occasionally, for about 1 hour; season to taste with salt & pepper. The ragu can be made 2 days ahead. Cool slightly, chill uncovered until cold, then cover & keep chilled.

While the ragu is simmering, bring a large pot of water to the boil. Warm a large pasta serving bowl in a 180 F. oven.

When the ragu is done, add 1 Tbsp. salt to the pot of boiling water, then add the pasta & cook until al dente (tender but still firm to the bite), stirring occasionally. Reserve 1 cup of pasta cooking water. Drain the pasta & add to the sauce, tossing briefly to combine, over medium heat. Transfer to the warmed serving bowl. Sprinkle with Parmigiano & the remaining 2 Tbsp. chopped parsley & serve immediately.

Trust me…it’s worth the bit of effort!

To make your own pasta, please click Food Processor or Stand Mixer Pasta Dough.

To make your own stock, please click Making Stock.

Phyllis Signature_01

Cauliflower, Pancetta Whole-Wheat Linguine

When the first, sweet cauliflower of the season appears at our Farmer’s Market, I look forward to making this slightly spicy pasta. I really like whole-wheat pasta with vegetable sauces, especially with the crunchy breadcrumb topping. Very rustic but really yummy!

Makes 4 Servings (Main Course)

1 cup coarse fresh bread crumbs (from 2 slices country style bread)
¼ tsp. salt
¼ cup + 1 Tbsp. EVO
1 large cauliflower (2 ½ lbs.), divided & cut into 1” wide florets (8 cups)
¼ lb. sliced pancetta, cut into ¼” dice
4 garlic cloves, finely chopped
¼ tsp. pepperoncino (red pepper flakes)
1 ½ cups low sodium chicken broth
¾ lb. dried whole-wheat linguine or spaghetti (di Grano is a good brand)
½ oz. finely grated Parmigian-Reggiano + extra for serving
1/3 cup chopped fresh Italian (flat-leaf) parsley

In a small bowl stir together the breadcrumbs, salt & 1 Tbsp. EVO until well combined. Transfer to a 12” heavy skillet & cook over moderate heat, stirring, until crisp & golden, 3 – 5 minutes, then transfer back to the bowl. Set aside. Wipe out the skillet with a paper towel.

Bring a large pot of water to a boil. Place a large serving bowl in a preheated 180 F oven.

Heat remaining ¼ cup EVO in skillet over medium heat. Sauté the pancetta until it is cooked halfway. Remove & set aside. Turn the heat up to medium-high, then sauté the cauliflower, stirring occasionally, until browned, about 8 minutes. Return the pancetta to the pan & sauté for 2 – 3 minutes, add the garlic, red pepper flakes & sauté, stirring, 1 minute. Add broth to the pan, reduce heat & simmer, partially covered, stirring occasionally, until cauliflower is tender & sauce is slightly reduced, about 7 minutes.

While the sauce is simmering, add 1 Tbsp. salt to the large pot of water & cook the pasta al dente (still slightly firm), about 1 or 2 minutes before the specified cooking time. Remove ½ cup of pasta cooking water and reserve. Drain the pasta in a colander.

Add the pasta to the pan with the cauliflower, along with the cheese & parsley & simmer, tossing for 1 minute; if pasta appears to be too dry, add a tablespoon or so of the reserved pasta cooking water. Season with salt if necessary; place the pasta into the heated serving bowl & sprinkle with the crumbs. Pass extra Parmigiano.

**If you would like to make whole-wheat crumbs, please go to Making Breadcrumbs.

Sweet Potato Gnocchi With Hazelnut Brown Butter Sauce

This was our first course last Thanksgiving, followed by a roast of pork. Sensational. The gnocchi were very light and delicious. The addition of locally sourced hazelnuts found at our Farmer’s Markets makes for an outstanding dish.

1 ¼ lbs. russet (baking) potatoes
1 (3/4 lb.) sweet potato, not the orange ones
1 large egg
½ tsp. nutmeg
½ tsp. freshly ground black pepper
1/3 cup Parmigiano-Reggiano + more for serving
1 ½ – 2 cups unbleached flour+ extra for dusting

Special Equipment: Potato ricer (great for making mashed potatoes too, they come out really fluffy).

Make the Gnocchi:

Preheat oven to 450F with rack in the middle.

Pierce potatoes in several places with a fork, then bake on a rimmed baking pan until just tender, testing after 30 minutes.
Cool potatoes slightly, then peel & force through a potato ricer onto a rimmed baking pan, gently spreading in an even layer. Cool potatoes completely. Lightly flour 2 rimmed baking pans.

Beat together egg, nutmeg, salt & ½ tsp. pepper in a small bowl. Place potatoes onto a slightly floured surface, using a pastry scraper. Make a well in the middle, then pour egg mixture into the well; knead into potatoes. Knead in cheese and 1 ½ cups of flour, knead, adding more flour as necessary until mixture forms a smooth but slightly sticky dough. Dust top lightly with a bit of flour.

Rolling and Cutting the Gnocchi:

Cut dough into 6 pieces. Form 1 piece into a ½” thick rope on the lightly floured surface. Cut rope into ½” pieces. Place gnocchi onto lightly floured rimmed baking sheets; continue rolling & cutting the remaining 5 pieces of dough. (If you are so inclined, you can roll the gnocchi down over the back of fork tines, pressing with your thumb to make ridges). Let me say, right now, I do not bother, it’s kind of tricky!  But you can make a little indentation with your finger to capture the sauce.

Bring a large pot of water to a boil. Add 1 Tbsp of salt. Working in 2 batches, add half the gnocchi. Cook until they float to the surface, about 3 minutes. Transfer with a “spider” or slotted spoon to the warm butter, hazelnut sauce & repeat with the remaining gnocchi. Heat the gnocchi over medium heat stirring gently to coat. Serve in warmed bowls, topping each serving with some of the hazelnuts from the sauce & the reserved sage, finishing with grated Parmigiano. Yummy!

Make The Sauce:

½ cup butter
1/3 cup hazelnuts, toasted lightly & skinned**
½ cup sage leaves, not packed

In a small skillet, heat 2 Tbsp. EVO until hot. Toss in the sage leaves, stirring until they turn just a shade lighter & crisp, about 30 seconds. Transfer to paper towels to drain & season lightly with salt. Set aside. You can do this step well ahead.
In a skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes. Immediately remove from the heat. Season sauce with salt & freshly ground black pepper & keep warm.

**Uncooked gnocchi can be placed onto a baking parchment lined rimmed baking pan & frozen. When frozen, transfer to a freezer bag. Do not thaw before cooking. Nice to have in the freezer!

**To see how to toast & skin the hazelnuts, please go to Toasting Nuts.

Turkey Ragu For Pasta

For a printer friendly version of this recipe, click here.

I really like the idea of using ground turkey to lighten up a ragu. Anyone who loves Italian pasta needs a really good tasting ragu recipe and I think this definitely fits the bill.  Buon gusto!  Making it tonight with chitarra pasta (a long, thick square shaped pasta).

1 medium onion
2 carrots
1 celery rib
1 red bell pepper
3 garlic cloves
1 Tbsp. unsalted butter
1 Tbsp. EVO
1 lb. ground turkey
1 Tbsp. fresh rosemary, chopped or 1 tsp. dried rosemary, crumbled
¾ tsp. fresh oregano, chopped or ¼ tsp. dried
½ cup dry red wine
14 oz. tinned plum tomatoes, drained & chopped
14 oz. Passata (Italian tomato puree in a bottle)
1 Tbsp. tomato paste
1 ¾ cups beef stock, homemade** or low salt beef stock
1/8 tsp. ground cinnamon, or to taste
1 lb. long pasta

Garnish: 3 – 4 Tbsp. chopped flat leat parsley

Finely chop onion, carrots, celery & bell pepper. Mince the garlic.
In a large heavy skillet melt butter with EVO over medium heat until hot. Add the turkey & cook. Stirring & breaking up lumps with a fork, until cooked through, about 3 minutes. Transfer turkey to a bowl with a slotted spoon. Sauté the chopped veggies,  garlic & herbs, adding salt & pepper to taste, until veggies are softened. Add wine & cook until most of the liquid evaporates. Stir in the tomato paste & cinnamon & cook for a minute; add the chopped tomatoes & passata, stock or broth; simmer 15 – 30 minutes, or until all the flavours have come together. Season with salt & pepper & keep warm.

Heat a large pasta serving bowl.

Bring a very large pot of water to a boil. Add 1 – 2 Tbsp. salt. Cook pasta until al dente. Reserve 1 cup pasta cooking water; drain pasta in a colander & return to the pot containing the ragu. Toss until well coated, adding a bit of the reserved cooking water if sauce is a bit too thick for a minute or so. Pass either Parmigiano Reggiano or Pecorino Romano or both, for sprinkling on the pasta if you wish.

**If you would like to make your own stock, please go to Making Stock.

Phyllis Signature_01

Phyllis’ Tagliatelle With Butternut Squash And Duck Confit

This is my version of a delicious pasta I ordered for lunch in a local restaurant. We used to make our own duck confit every November from Julia Child’s Mastering The Art cookbook.  Absolutely divine!  With fall comes  local winter squash, butternut is one of my favourites!

Makes 4 Servings

4 confit duck legs** 
3 cups ½” cubes butternut squash
2 Tbsp. EVO
4 egg fresh tagliatelle/fettuccine**
2 large cloves garlic, roasted**
1 very large shallot, minced
1 cup chicken or duck stock
(opt.) 2 Tbsp. demi-glace
2 Tbsp. unsalted butter
4 – 6 large leaves fresh sage, chopped (or to taste)
¼ cup red or white wine
Salt & freshly ground black pepper to taste

**Note: or you can use 1 lb. purchased fresh fettuccine.

Preheat oven to 350 F.

Roast the garlic:  Place the unpeeled garlic on a small sheet of tin foil, drizzle with a little EVO.   Wrap the garlic completely in the foil and place in the oven until soft, checking after 30 minutes.  When soft, cool and set aside.

Place the duck legs onto a rimmed baking sheet & heat until the fat melts. Remove from pan; let cool a bit; remove the duck meat from the bones, breaking into pieces; set aside & keep warm.

Roast the squash: Preheat the oven to 450F.

Toss the butternut squash with EVO. Place in the oven & roast 10 minutes. Sprinkle with salt to taste. Return to the oven and roast 10 minutes longer. Remove from oven; keep warm.

Bring a large pot of water to a boil. Meanwhile make the sauce for the pasta. Melt 1 Tbsp. of the butter in a large skillet over medium heat; sauté the shallots until softened but not browned. Deglaze the pan by adding the wine and reducing until almost evaporated. Add the stock & reduce by half. Squeeze the roasted garlic from their skins and add to skillet along with the sage leaves, stirring to blend in. Add the demi-glace if using. Gently stir duck meat & squash into the pan; heat until warmed through; season to taste with salt & pepper & keep sauce warm on medium low heat, while cooking the tagliatelle.

Add 1 Tbsp. salt to the pot of boiling water, stir in the tagliatelle & cook until al dente, checking after 2 minutes. When done, reserve 1 cup pasta cooking water then drain the pasta in a colander. Add the pasta to the sauce, tossing to combine, if pasta appears dry, add a bit of pasta cooking water. Toss for approximately 1 minute. Finish the pasta with 1 Tbsp. butter. Place the pasta in a warmed serving bowl & serve immediately. You could serve with Parmigiano Reggiano or not.

 **Oyama Sausage sells duck confit legs, please go to My Source List for their location.

** To make the tagliatelle/fettuccine, please see Food Processor or Stand Mixer Pasta Dough. Homemade pasta is so much better.   When I don’t have time, I use 12 oz. of  dry fettuccine that I buy from Wenger’s at the Farmer’s Markets.** If you would like to check out their pasta, please see My Source List.

Creamy Tomato Pasta With Leftover Turkey

For a printer friendly version of this recipe, click here.

Wouldn’t you know it, after Christmas a couple of years ago I had some leftover turkey!  We felt like having some pasta so I thought “why not make up a sauce using some of the turkey”?  Not bad if I say so myself!

Makes 4 Servings

1 lb. spaghetti or tubular pasta
8 – 12 oz. cooked turkey, cubed or julienned
2 Tbsp. each EVO & butter
½ lb. mushrooms, cleaned & sliced
14 oz. tinned Italian tomatoes, diced
½ cup chopped onion
1 large clove garlic, minced
½ lb. blanched snow peas (Whole Foods has ones not from China, otherwise substitute another green vegetable such as sugar snap peas, frozen peas, broccolini, asparagus or zucchini)**
½ cup whipping cream
½ cup chicken stock
¼ cup dry white wine
1 – 2 Tbsp. chopped fresh basil
1 – 2 tsp. chopped fresh rosemary
2 – 3 Tbsp. chopped fresh flat-leaf parsley
¼ tsp. chili flakes, or more to taste
Salt & pepper to taste
½ cup Parmigiano-Reggiano, plus more for passing

Bring a large pot of water to a boil. Heat a large serving pasta bowl.

Place a very large skillet over medium heat. Add the EVO & butter to the pan. When hot add the onions; sauté until softened & transparent. Add the garlic for a minute & the chili flakes, if using. Add the mushrooms to the pan and sauté until softened & they have released their juices & the juices have evaporated. Add the white wine, cream, stock & tomatoes to the pan & bring to a boil. Simmer for a few minutes until slightly thickened.
Add 1 Tbsp. salt to the pot of boiling water & add the pasta. Stir for a minute to prevent sticking then cook until al dente.
While the pasta is cooking, finish the sauce. Add the herbs to the sauce along with the blanched vegetables and cooked turkey, simmering until hot. Drain the pasta, reserving 1 cup pasta cooking water. Add the pasta to the sauce in the skillet, tossing to combine. If it appears too dry, add a bit of the reserved pasta cooking water, tossing together for a minute or so. Remove from the heat & add ½ cup Parmigiano & toss with the pasta. Place the pasta into the heated pasta bowl & serve immediately, passing extra Parmigiano.

**If you would like to see how to blanch the vegetables, please go to Blanching Vegetables.

Phyllis Signature

Osteria Pazzo Spaghetti With Tomato Sauce

This is my version of the simple, yummy, spaghetti with tomato sauce we had at Osteria di’ Pazzo  restaurant in Florence.

2 – 3 First Course Servings

6 – 8 oz. dried spaghetti
3 – 4 Tbsp. EVO (a new oil would be wonderful here)**
1 cup passata (Italian tomato puree) or very well crushed tinned San Marzano tomatoes
2 thinly sliced garlic cloves
1/8 to ¼ tsp. chili flakes
2 Tbsp. flat-leaf parsley

Place a serving bowl in a 180 F oven to warm.

Heat EVO on medium heat in a large sauté pan. Add the garlic slices & sauté just until slightly golden. Add the chili flakes and cook 30 seconds; add the passata; lower the heat and let simmer while pasta cooks.

Bring a large pot of water to a boil. Add 1-2 Tbsp. salt. Add spaghetti to the water and cook until al dente. Reserve 1 cup pasta cooking water; drain the pasta & add to the sauté pan with the tomato sauce. Toss the spaghetti until well coated; adding pasta cooking water if it appears too dry,  for a minute or so. Add the parsley and place in a heated serving bowl. Serve hot.

Osteria Pazzo traditionally does not serve the pasta with Parmigiano, so we thought it best to go along with their recommendation! However, you can add cheese if you wish, just don’t let them know at Pazzo! Buon appetito!

 

**New Oil is the oil pressed from the harvested olives every November/December, it has a “greener” quality and is very fresh tasting.  As the oil gets older, it gradually loses this quality.  Costco has a “new oil” every year.  It is a Kirkland product and is labelled Extra Virgin Olive Oil Toscano with the harvest dates November/December (the year) on it.  If you would like to read more about EVO, please go to EVO, Salt & Other Musings.

Butternut Squash Gnocchi With Hazelnuts And Sage

The first time I made gnocchi, I was a little apprehensive but what I found was they were quite simple to make. I love being able to use our local squash from the Farmer’s Markets in the fall.  Just remember, the trick is not to work the dough too much and to use as little flour as you can. Yes, there really is a difference between freshly grated and purchased ground nutmeg!  Yes, you can buy squash gnocchi, but there is no comparison.

Makes 6 Servings

2 lbs. butternut squash
1 Tbsp. EVO
1 (12-14 oz.) russet potato, peeled, quartered
¾ cup finely grated Parmigiano Reggiano cheese, divided
1 large egg, beaten to blend
½ tsp. freshly grated nutmeg
1 tsp. salt
1 ¾ cups unbleached flour

For the Sauce:

¼ – 1/3 cup unsalted butter
2 Tbsp. chopped fresh sage
1/2 cup hazelnuts, toasted**

Special equipment: a potato ricer (great for mashed potatoes too, they come out really fluffy).

Preheat oven to 400F.

Make The Gnocchi Dough:

Halve the squash & scoop out the seeds. Place squash halves, cut side up, on a baking sheet & brush with EVO. Roast until squash is very tender when pierced with a skewer & browned in spots, about 1 – 1 ½ hrs. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to a medium saucepan; stir constantly over medium heat until juices evaporate & puree thickens, about 5 minutes.  Measure 1 cup packed squash puree, reserving remaining squash for another use. Puree needs to be quite dry.
Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes; drain. While the potato is still warm, press through a potato ricer onto a rimmed baking sheet; cool completely. Measure 2 cups (loosely packed) into a measuring cup. Reserve any leftover potato for another use.
Mix squash, potato, ½ cup Parmigiano, egg, nutmeg & salt into a large bowl. Gradually add 1 ¾ cups flour, kneading flour gently into mixture in bowl until dough holds together & is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto a floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.

Rolling & Cutting The Gnocchi:

Line 2 large rimmed baking sheets with baking parchment. Sprinkle lightly with flour. Working with 1 piece of dough at a time, roll out on the floured surface to about ½” thick rope. Cut rope crosswise into ¾” pieces. (If you are so inclined, you can roll the pieces along the back of fork tines dipped in flour making ridges on 1 side). I don’t bother, it doesn’t seem to affect the taste! Repeat process with remaining 7 pieces of dough, transferring gnocchi to baking sheets as you go. Cover loosely with plastic wrap & chill at least 1 hour or up to 6 hours. Keep chilled until ready to cook gnocchi.

Make The Sauce:

Just before cooking the gnocchi, melt the butter in a heavy large skillet over medium heat just until golden, stirring often, 3 – 4 minutes. Add 2 Tbsp. fresh sage; stir for a minute.  Add the chopped, toasted hazelnuts & keep warm.

Cooking The Gnocchi:

Bring a large pot of water to a boil, then add 1 Tbsp. salt. Working in 2 batches cook the gnocchi, waiting until they float to the surface, continue cooking for a minute, then check to see if they are tender, if not, cook for a bit longer. Remove from the water using a “spider” or slotted spoon directly into the butter sauce, stirring gently with a spatula until coated; season with salt & freshly ground pepper to taste. Transfer to a large heated pasta bowl or individual plates, sprinkle with ¼ cup Parmigiano and serve immediately.

**When I make these, it’s usually just for us two, so I freeze half of the uncooked gnocchi on a rimmed baking sheet, when frozen I transfer them to a freezer bag. You simply add them, still frozen, to boiling salted water and make ½ the amount of butter sauce.

Phyllis’ Paccheri With Turkey Bolognese Sauce

For a printer friendly version of this recipe, click here.

When we were in Rome a couple of years ago, we noticed the Romans ordering this pasta shape. It’s a 2” long, hollow pasta, larger than rigatoni and lately I have noticed that it’s available here in Vancouver. I created the following pasta based on a Roman recipe, using a turkey Bolognese sauce.  We thought it was darned good!  The Bolognese would also make a delicious lasagne!  Click here to see the recipe.

Makes 6 – 8 Main Course Servings

For the Turkey Bolognese Sauce:

2 Tbsp. EVO
2 cups chopped onions
½ cup diced carrot
1 Tbsp. fennel, seeds, crushed in a spice mill (aka coffee grinder used only for grinding spices)
1 lb. spicy Italian turkey sausages,** casings removed (if you cannot find spicy sausages add ¼ tsp. of pepperoncino (red chili flakes), or to taste
3 large garlic cloves, minced
½ cup dry white wine
5 cups (approximately 2 1/2 – 28 oz. tins) Italian Plum tomatoes in thick juice (crush the tomatoes with your hands into a large bowl)
1 cup chopped fresh basil, divided
2 Tbsp. chopped fresh oregano, or 1 Tbsp. dried oregano
1 (15 oz.) container whole-milk ricotta cheese
1 lb. Paccheri pasta or Rigatoni
½ cup ricotta cheese or mascarpone cheese
1 Tbsp. chopped fresh marjoram (it really needs to be fresh)

Make the Bolognese Sauce:

Heat the EVO in a large skillet over medium heat. Add the onions, carrot and fennel seeds; sauté 5 minutes or until tender but not browned. Add the sausage & garlic; sauté until sausage is cooked through, breaking up lumps with a fork; about 8 – 10 minutes. Add the wine; boil 1 minute. Add tomatoes & their juice, ½ cup basil & oregano; bring to a boil. Reduce heat & simmer until sauce thickens, about 10 minutes; season to taste with salt & freshly ground black pepper. Keep warm.  (You can make the sauce a day or so ahead).
While the sauce is simmering, combine the ricotta & the fresh marjoram. Put aside until ready to dress the pasta.
Heat a large pasta serving bowl.
Bring a large pot of water to a boil. Add 1 Tbsp. salt then the Pacchere. Cook for approximately 12 minutes until al dente. Reserve 1 cup pasta cooking water. Drain the pasta in a colander & return the pasta to the pan with the sauce. Carefully toss the pasta until it is thoroughly coated with the sauce for a minute or so. If it appears a bit to dry, add a bit of the pasta cooking water & toss again.
Place the pasta in the warmed serving bowl & top with spoonfuls of the ricotta, marjoram mixture. Bring to the table & just before serving, toss again until cheese melts into the sauce.

**If you would like to find a source for the Italian Turkey Sausages, please go to My Source List.

Phyllis Signature

 

Middle Eastern Couscous

This couscous would make an excellent accompaniment to Lamb.

Makes 6 Servings

1 ½ cups water
2 Tbsp. butter
1 Tbsp fresh lemon juice
1 tsp. salt
1 ½ cups couscous
½ cup green peas, blanched if fresh or thawed if frozen
1/3 cup dried apricots, diced
1/3 cup raisins, soaked in hot water if dried out
¼ cup sliced unblanched almonds, toasted**
¼ cup chopped cilantro
2 Tbsp. lemon rind

Bring water, butter, lemon juice & salt to a boil. Remove from the heat. Add couscous & peas; cover and let steam for 5 minutes. Fluff with a fork. Toss with remaining ingredients & serve.

**If you would like to see how to toast almonds, please go to Toasting Nuts.