The Rural Voice, 2005-02, Page 30Rural Living
Pasta dishes perfect for romance
Selected by Bonnie Gropp
Valentine's Day is a time for love.
Pasta dishes are perfect for a
romantic dinner, simple, yet elegant.
From tagliatelle to tortellini, pasta is
the perfect way to say 'That's
Amore'
BROCCOLI AND TORTELLINI
WITH ROASTED RED PEPPER
SAUCE
1 tbsp (15 mL) butter
2 cloves garlic, minced
1 onion, minced
1 tbsp (15 mL) all-purpose flour
1 cup (250mL) cream or milk •
1/3 cup (75 mL) freshly grated
parmesan cheese
1 jar (313 mL) roasted red
peppers, drained
salt and pepper
1 pkg (350 g) cheese or meat -
filled tortellini
4 cups (1 L) chopped broccoli (1
bunch)
In medium saucepan, melt butter
over medium -low heat. Add garlic and
onion, cook 4 to 5 minutes, stirring
frequently. Add flour; stir 2 minutes.
Gradually stir in cream; cook, stirring
until summering and thickened. Stir in
parmesan. In blender or food
processor puree about two thirds of
the drained peppers; add to sauce.
Season with salt and pepper to taste.
Meanwhile cook tortellini per
package directions, adding broccoli
for final 4 minutes of cooking time;
drain well. Meanwhile, slice
remaining peppers. Add to tortellini
along with red pepper sauce; toss well
and serve immediately.
Tip: Make is fresher by roasting
peppers. To roast, cut 3 medium or 2
large sweet red peppers into quarters
and broil or grill until skin is blistered
and peppers are soft. Place in plastic
bag or covered bowl and let cool; peel
off skin.
POMODORO CALDO
1/4 Ib (125 g) angel hair or
capellini pasta
1 small onion, diced
2 small cloves garlic, minced
1 tbsp (15 mL) olive oil
26 THE RURAL VOICE
Serve Salmon Cannelloni with Creamy Lemon Sauce and you will be tops on the
hostess list,
2 medium tomatoes, chopped
1 can (5 oz/142 g) clams, drained
2 tsp (10 mL) dried basil
1/4 tsp (1 mL) cayenne or chili
peppers
1 cup (250 mL) light sour cream
parmesan cheese
chopped fresh Italian parsley
Cook pasta according to package
directions, about 5 minutes.
Meanwhile saute onion and garlic in
oil in large frying pan on medium heat
for 4 to 5 minutes. Add tomatoes,
clams, basil and cayenne; cook and
stir until warm. Stir in sour cream and
heat slowly.
Drain pasta; add clam sauce and
toss well to combine.
Serve sprinkled with parmesan and
parsley.
VEAL AND LEEK CREAM
SAUCE WITH LINGUINE
12 oz (375 g) linguine
1 bunch leeks (3 or 4)
2 tbsp (25 mL) butter
1 tbsp (15 mL) vegetable oil
3/4 Ib (375 g) veal cutlet, cut into
thin strips
3/4 cup (175 mL) whipping cream
1/4 cup (50 mL) grated parmesan
cheese
2 tbsp (25 mL) dry white sherry
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) ground nutmeg
Cook linguine according to
package directions. Trim off root ends
and dark green part of leeks; wash
thoroughly and cut into julienne strips.
In frying pan, melt butter over
medium heat. Saute leeks for about 5
minutes or until tender. Remove from
pan. Add oil to pan and brown veal on
all sides. Return leeks to pan with
cream, cheese, sherry, salt and
nutmeg. Heat gently until cheese
melts.
Drain linguine and toss with sauce.
SALMON CANNELLONI WITH
CREAMY LEMON SAUCE
Filling:
12-14 cannelloni
1 can (15.5 oz/439 mL) pink
salmon, drained and flaked
1/2 cup (125 mL) sour cream
2 green onions, chopped
1/2 tsp (2 mL) grated lemon rind
1/4 tsp (1 mL) salt
Prepare cannelloni according to
directions. Combine salmon, sour
cream, onions, lemon rind and salt.
Spoon into cannelloni. Set aside.
Sauce:
3 tbsp (40 mL) butter
3 tbsp (40 mL) all-purpose flour