Farfalledelmondo Recipes

Steps:

• Pound the chicken breasts to even thickness with a meat mallet to cook evenly.
• Season both sides of the chicken breasts with salt and pepper.
• Sprinkle southwest seasoning on both sides of chicken.
• Grill chicken over coals with mesquite or hickory chips added.
• Rotate chicken a quarter turn after a few minutes to add grill marks.
• Turn chicken over after about 5 to 7 minutes and grill the other side the same way.
• When chicken is done (moist and tender) take off the grill and let rest.
• Bring a large pot of slightly salted water to a boil for the pasta.
• Add pasta and cook until it is al dente.
• Keep cooked pasta covered and warm in a slight bit of its water.
• In a small, ungreased frying pan, toast pine nuts until they are golden brown.
• Do NOT burn the pine nuts or the entire dish will taste bitter.
• Cut the outer covering (rind) off the brie.
• Throw away the rind and set the cheese aside.
• Heat a large frying pan to medium-high heat and add all of the olive oil.
• After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil.
• Let this saute for about 1 minute.
• Key: Have all of the ingredients ready and next to the stove because this sauce works fast!
• Add the brie and toasted pine nuts.
• Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce.
• Drain the remaining water off the pasta in a colander.
• Place a nice portion of pasta on a decorative plate.
• Chop the chicken breasts on a bias and place on top of the pasta.
• Ladle a fair amount of the brie sauce over the chicken and pasta.

Steps:

• Heat 1 teaspoon oil in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. Transfer spinach mixture to large bowl. Add pasta. Drizzle pasta with remaining 2 teaspoons olive oil and toss. Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. Serve.

Steps:

• Cook pasta in salted, boiling water until al dente.
• While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
• Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

Steps:

• Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
• Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
• Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
• Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.

Steps:

• Preheat oven to 350°.
• Bring a large pot of salted water to a boil over high heat; cook pasta until al dente (10-12 minutes); drain and set aside.
• In a small saucepan over low heat, bring the milk just to a simmer (or scald).
• In large saucepan over medium heat, melt 4 tablespoons butter; add in onion and cook 3-4 minutes until soft and fragrant but not colored.
• Decrease heat to med-low; add in flour; cook, stirring, about 3 minutes.
• Add in scalded milk; increase heat to medium; bring mixture to a boil.
• Simmer, whisking, for 3-5 minutes, until thickened and smooth with chunks of onion.
• Remove pan from heat and gradually stir in the ribiola, fontina, and Taleggio, in batches, until the cheeses are incorporated (they need not melt entirely); add in pasta and stir to combine; season with pepper.
• Butter a 4 quart shallow baking dish; add the pasta; sprinkle with gorgonzola and bread crumbs; dot with the remaining 2 tablespoons butter.
• Bake on the middle oven rack 25 minutes, until bubbling.
• Remove from oven; increase oven temperature to broil; place dish about 4 minches from flame; broil 1-2 minutes until golden.

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot.
• Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.
• Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.
• Slide entire contents of skillet onto pasta; add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.