The Rural Voice, 2005-02, Page 312 1/2 cups (625 mL) milk
1/2 tsp (2 mL) dried dillweed
1/2 tsp (2 mL) salt
2 tbsp (25 mL) lemon juice
1 cup ( 250 mL) shredded Swiss
cheese
1/4 cup (50 mL) pine nuts
In saucepan, melt butter over
medium heat. Stir in flour. Add milk,
dillweed and salt. Cook and stir until
bubbling and smooth. Remove from
heat, stir in lemon juice. Pour thin
layer in bottom of greased 13x9x2-
inch (33x23x5cm) baking dish; place
cannelloni in single layer and cover
with remaining sauce. Sprinkle with
cheese. Cover dish and bake at 350°F
(180°C) for 35-40 minutes. Remove
cover and sprinkle with pine nuts if
desired. Place under broiler for about
2 minutes or until lightly browned.
SPINACH TAGLIATELLE WITH
SUN-DRIED TOMATOES AND
PINE NUTS
1 Ib (500 g) spinach tagliatelle
I clove garlic, chopped finely
1/4 cup (60 mL) extra virgin olive
oil
2 tbsp (30 mL) fresh basil, chopped
2 tbsp (30 mL) fresh oregano,
chopped
1/4 cup (50 mL) sun-dried tomatoes
in oil
1/4 cup (60 mL) pine nuts toasted
parmesan cheese .
Saute garlic in olive oil, add herbs
and remove from heat. Add sun-dried
tomatoes (cut in thin slices).
Cook pasta, drain well. Toss lightly
with sauce. Top with pin nuts. Serve
with parmesan.
LINGUINE WITH CLAM SAUCE
1 Ib (500 g) linguine
2 cloves garlic, chopped
1/4 cup (60 mL) extra virgin olive oil
1/2 cup (125 mL) dry white wine
14 oz (398 mL) diced tomatoes
2 3/4 cups (660 mL) strained
tomatoes
1/4 cup (60 mL) chopped parsley
pinch salt and black pepper
2 5-oz/142 g canned baby clams,
drained and rinsed
Saute garlic in olive oil. Add wine
(make sure oil is not too hot) and let it
evaporate slightly. Add diced
tomatoes and let simmer 5 minutes.
Add strained tomatoes, parsley, salt
and pepper. After 20 minutes, add
baby clams and let simmer an
additional 5 minutes.
Cook pasta, according to package
directions and drain well. Pour sauce
over linguine.
FETTUCINE WITH PORCINI
MUSHROOM SAUCE
1 Ib (500 g) fettuccine
20 g dried porcini mushrooms
2-3 cloves garlic, chopped
1/4 cup (60 mL) extra virgin olive
oil
2 3/4 cups (660 mL) strained
tomatoes
2-4 basil leaves, chopped
1/2 cup (125 mL) half and half
cream
salt to taste
In a small bowl, soak porcini
mushrooms in 2 cups (500 mL)
boiling water for 10 minutes. Rinse
well and drain.
In a saucepan, gently saute garlic in
oil. Add strained tomatoes and let
simmer 10 minutes. Add mushrooms,
basil and cream and simmer an
additional 5 minutes. Cook pasta,
drain well. Pour sauce over fettuccine.
THREE CHEESE SPAGHETTINI
WITH SPINACH AND PEPPERS
1 (375 g) package spaghettini
1 cup (250 mL) 2% evaporated,
partly -skimmed milk
1/4 cup (50 mL) grated parmesan
cheese
1/4 cup (50 mL) crumbled blue
cheese (Danish, gorgonzola, etc.)
1/4 cup (50 mL) crumbled asiago
cheese
salt and freshly ground pepper
1 bunch spinach, chopped and
cooked
1/2 each red and yellow peppers,
roasted and chopped
Cook spaghettini according to
package directions.
In saucepan, heat milk with
cheeses; cook and stir over low heat
until just melted. Season to taste with
salt and pepper.
Add spinach, red and yellow
peppers; heat through. Toss
spaghettini with sauce. Serve topped
with additional cheese
WHOLE WHEAT SPAGHETTINI
WITH ORANGE ROUGHY IN A
CITRUS SAUCE
1 pkg (375 g) whole wheat
spaghetti
2 cups (500 mL) chicken broth
1 clove garlic, minced
1 tsp (5 mL)finely chopped gingerroot
1 Ib (500 g) orange roughy fillets,
thawed and cubed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin
strips
2 cups (500 mL) broccoli florets
1 cup (250 mL) sliced snow peas
2 tbsp (25 mL) cornstarch
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) orange juice
Cook spaghetti according to
package directions.
In skillet, bring broth, garlic and
gingerroot to a boil. Add fish, reduce
heat; cover and simmer 3 minutes or
until fish is cooked. Remove fish and
set aside. Add red and yellow peppers,
broccoli and snow peas to remaining
broth in skillet; cover and simmer 4
minutes longer.
Whisk cornstarch into lemon and
orange juices. Stir into skillet; cook,
stirring constantly, until just
thickened. Return fish to skillet and
heat through. Toss spaghetti with fish
mixture.
FETTUCCINE WITH GRILLED
CHICKEN, VEGETABLES AND
PESTO CREAM
Pesto:
2 cups (500 mL) fresh basil leaves
2 cloves garlic
1/4 cup (50 mL) toasted pine nuts
1/3 cup (75 mL) grated parmesan
cheese
1/2 cup (125 mL) olive oil
In food processor or blender
combine basil, garlic, pine nuts and
cheese, process until smooth. Slowly
add the oil. Continue processing until
well combined; set aside.
1 pkg (375 g) fettuccine
1 cup (250 mL) pesto sauce
1 cup (250 mL) whipping cream
2 grilled chicken breasts, sliced
2-3 cups (500-750mL) assorted
grilled vegetables, chopped
(mushrooms, peppers, eggplant,
zucchini, red onion, asparagus)
freshly ground pepper
grated parmesan cheese
Cook fettuccine according to
directions.
In saucepan over low heat,
combine pesto and cream. Add
chicken and .grilled vegetables; heat
through. Toss hot fettuccine with
sauce. Serve with freshly ground
pepper and parmesan cheese.0
FEBRUARY 2005 27