Tomato and Artichoke Sauce and Tuscan Pici Pasta X-posted to MC-Recipe

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<mx2 source= " MasterCook 5.0 " date= " January 17, 2000 " >

<Summ>

<Nam> & #013; & #010;Tomato and Artichoke Sauce

</Nam>

<Nam> & #013; & #010;Tuscan Pici Pasta

</Nam></Summ>

<RcpE name= " Tomato and Artichoke Sauce " author= " Michael Romano " >

<RTxt> & #013; & #010;<![CDATA[

* Exported from MasterCook *

 

Tomato and Artichoke Sauce

 

Recipe By :Michael Romano

Serving Size : 0 Preparation Time :0:00

Categories : Sauces Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lemon -- cut in half

4 large artichoke hearts -- fresh, thinly sliced

1/4 cup extra-virgin olive oil

2 large cloves garlic -- minced

coarse salt -- to taste

1/4 teaspoon crushed red pepper flakes

1 tablespoon chopped parsley

2 tablespoons fresh basil -- finely julienned

freshly ground black pepper -- to taste

1 cup Italian dry vermouth

5 tablespoons tomato sauce -- preferably homemade

1/2 cup chicken stock -- preferably homemade

 

Squeeze juice from lemon into bowl of ice water; add lemon halves and artichoke

hearts while preparing the rest.

 

In a large skillet over medium heat, add olive oil, garlic, and salt. Stir in

red-pepper flakes, 1 tablespoon parsley, 2 tablespoons basil, artichokes, salt,

and black pepper, and sauté, stirring for 5 minutes. Add vermouth, and cook for

2 minutes. Add tomato sauce and chicken stock. Cook until slightly reduced,

about 5 minutes.

 

Formatted by Lindell Martin 1/17/2000.

 

Description:

" 4 "

Cuisine:

" Italian "

Source:

" Martha Stewart Living Television "

Copyright:

" Michael Romano "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 981 Calories (kcal); 55g Total Fat; (60% calories from fat); 15g

Protein; 65g Carbohydrate; 0mg Cholesterol; 1901mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 1/2 Fruit; 11 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3184 0 0

 

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<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT> & #013; & #010;Sauces

</CatT>

<CatT> & #013; & #010;Vegetables

</CatT>

</CatS>

<IngR name= " lemon " qty= " 1 " >

<IPrp> & #013; & #010;cut in half

</IPrp>

</IngR>

<IngR name= " artichoke hearts " unit= " large " qty= " 4 " >

<IPrp> & #013; & #010;fresh, thinly sliced

</IPrp>

</IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " cloves garlic " unit= " large " qty= " 2 " >

<IPrp> & #013; & #010;minced

</IPrp>

</IngR>

<IngR name= " coarse salt " >

<IPrp> & #013; & #010;to taste

</IPrp>

</IngR>

<IngR name= " crushed red pepper flakes " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " chopped parsley " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " fresh basil " unit= " tablespoons " qty= " 2 " >

<IPrp> & #013; & #010;finely julienned

</IPrp>

</IngR>

<IngR name= " freshly ground black pepper " >

<IPrp> & #013; & #010;to taste

</IPrp>

</IngR>

<IngR name= " Italian dry vermouth " unit= " cup " qty= " 1 " >

<INtI> & #013; & #010;3184

</INtI>

</IngR>

<IngR name= " tomato sauce " unit= " tablespoons " qty= " 5 " >

<IPrp> & #013; & #010;preferably homemade

</IPrp>

</IngR>

<IngR name= " chicken stock " unit= " cup " qty= " 1/2 " >

<IPrp> & #013; & #010;preferably homemade

</IPrp>

</IngR>

<DirS>

<DirT> & #013; & #010;Squeeze juice from lemon into bowl of ice water; add lemon

halves and artichoke hearts while preparing the rest.

</DirT>

<DirT> & #013; & #010;In a large skillet over medium heat, add olive oil, garlic,

and salt. Stir in red-pepper flakes, 1 tablespoon parsley, 2 tablespoons basil,

artichokes, salt, and black pepper, and sauté, stirring for 5 minutes. Add

vermouth, and cook for 2 minutes. Add tomato sauce and chicken stock. Cook until

slightly reduced, about 5 minutes.

</DirT>

<DirT> & #

013; & #010;Formatted by Lindell Martin 1/17/2000.

</DirT>

</DirS>

<Desc> & #013; & #010;4

</Desc>

<Natn> & #013; & #010;Italian

</Natn>

<Srce> & #013; & #010;Martha Stewart Living Television

</Srce>

<CpyR> & #013; & #010;Michael Romano

</CpyR>

</RcpE>

<RcpE name= " Tuscan Pici Pasta " author= " Michael Romano " >

<RTxt> & #013; & #010;<![CDATA[

* Exported from MasterCook *

 

Tuscan Pici Pasta

 

Recipe By :Michael Romano

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups all-purpose flour

5 large eggs

1/4 cup extra-virgin olive oil -- plus 1 teaspoon for

coarse salt

1/4 cup coarsely ground cornmeal

1/4 cup freshly grated Pecorino Romano cheese

2 tablespoons chopped parsley

2 tablespoons thinly sliced basil

Tomato and Artichoke Sauce

 

Place flour on a clean work surface, forming a well in the center. Add eggs to

center of well; beat with a fork. Add 1/4 cup olive oil, 1/2 cup water, and

coarse salt. Use your hands to slowly mix the flour into the liquid. When dough

forms and comes together, lift it out of the remaining flour on the work surface

using a bench scraper. Sift the flour on the work surface; set aside. Knead

dough for 2 to 3 minutes, adding a little more flour if necessary to prevent

sticking.

 

Brush top of dough with remaining teaspoon olive oil to prevent skin from

forming, and cover with an inverted bowl. Let rest for 30 minutes.

 

Sprinkle 2 baking sheets or platters with cornmeal. Divide dough into 8 pieces.

Lightly flour a work surface with a little of the reserved flour, and roll out

or pat 1 piece of dough into a rectangle about 1/4 inch thick. Cut dough

crosswise into 1/2-inch-wide strips. Transfer dough to a clean surface and,

using your hands, roll each strip into a strand of spaghetti. Place on prepared

baking sheets or platters. Repeat with remaining dough.

 

Bring a large pot of water to a boil, adding salt. Cook pasta until al dente, 4

to 5 minutes. Drain, and toss with 2 tablespoons cheese. Stir parsley and basil

into sauce. Add pasta to sauce, and gently toss to coat. Sprinkle with 2

tablespoons cheese.

 

Formatted by Lindell Martin 1/17/2000.

 

Cuisine:

" Italian "

Source:

" Martha Stewart Living Television "

Copyright:

" Michael Romano "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 902 Calories (kcal); 34g Total Fat; (36% calories from fat); 23g

Protein; 112g Carbohydrate; 234mg Cholesterol; 548mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT> & #013; & #010;Pasta

</CatT>

</CatS>

<IngR name= " all-purpose flour " unit= " cups " qty= " 4 " ></IngR>

<IngR name= " eggs " unit= " large " qty= " 5 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/4 " >

<IPrp> & #013; & #010;plus 1 teaspoon for brushing dough

</IPrp>

</IngR>

<IngR name= " coarse salt " ></IngR>

<IngR name= " coarsely ground cornmeal " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " freshly grated Pecorino Romano cheese " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " chopped parsley " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " thinly sliced basil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " Tomato and Artichoke Sauce " code= " R " ></IngR>

<DirS>

<DirT> & #013; & #010;Place flour on a clean work surface, forming a well in the

center. Add eggs to center of well; beat with a fork. Add 1/4 cup olive oil, 1/2

cup water, and coarse salt. Use your hands to slowly mix the flour into the

liquid. When dough forms and comes together, lift it out of the remaining flour

on the work surface using a bench scraper. Sift the flour on the work surface;

set aside. Knead dough for 2 to 3 minutes, addin

g a little more flour if necessary to prevent sticking.

</DirT>

<DirT> & #013; & #010;Brush top of dough with remaining teaspoon olive oil to

prevent skin from forming, and cover with an inverted bowl. Let rest for 30

minutes.

</DirT>

<DirT> & #013; & #010;Sprinkle 2 baking sheets or platters with cornmeal. Divide

dough into 8 pieces. Lightly flour a work surface with a little of the

reserved flour, and roll out or pat 1 piece of dough into a rectangle about

1/4 inch thick. Cut dough crosswise into 1/2-inch-wide strips. Transfer

dough to a clean surface and, using your hands, roll each strip into a

strand of spaghetti. Place on prepared baking sheets or platters. Repeat

with remaining dough.

</DirT>

<DirT> & #013; & #010;Bring a large pot of water to a boil, adding salt. Cook

pasta until al dente, 4 to 5 minutes. Drain, and toss with 2 tablespoons

cheese. Stir parsley and basil into sauce. Add pasta to sauce, and gently

toss to coat. Sprinkle with 2 tablespoons cheese.

</DirT>

<DirT> & #013; & #010;Formatted by Lindell Martin 1/17/2000.

</DirT>

</DirS>

<Natn> & #013; & #010;Italian

</Natn>

<Srce> & #013; & #010;Martha Stewart Living Television

</Srce>

<CpyR> & #013; & #010;Michael Romano

</CpyR>

</RcpE>

<RcpE name= " Tomato and Artichoke Sauce " author= " Michael Romano " >

<RTxt> & #013; & #010;<![CDATA[

* Exported from MasterCook *

 

Tomato and Artichoke Sauce

 

Recipe By :Michael Romano

Serving Size : 0 Preparation Time :0:00

Categories : Sauces Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lemon -- cut in half

4 large artichoke hearts -- fresh, thinly sliced

1/4 cup extra-virgin olive oil

2 large cloves garlic -- minced

coarse salt -- to taste

1/4 teaspoon crushed red pepper flakes

1 tablespoon chopped parsley

2 tablespoons fresh basil -- finely julienned

freshly ground black pepper -- to taste

1 cup Italian dry vermouth

5 tablespoons tomato sauce -- preferably homemade

1/2 cup chicken stock -- preferably homemade

 

Squeeze juice from lemon into bowl of ice water; add lemon halves and artichoke

hearts while preparing the rest.

 

In a large skillet over medium heat, add olive oil, garlic, and salt. Stir in

red-pepper flakes, 1 tablespoon parsley, 2 tablespoons basil, artichokes, salt,

and black pepper, and sauté, stirring for 5 minutes. Add vermouth, and cook for

2 minutes. Add tomato sauce and chicken stock. Cook until slightly reduced,

about 5 minutes.

 

Formatted by Lindell Martin 1/17/2000.

 

Description:

" 4 "

Cuisine:

" Italian "

Source:

" Martha Stewart Living Television "

Copyright:

" Michael Romano "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 981 Calories (kcal); 55g Total Fat; (60% calories from fat); 15g

Protein; 65g Carbohydrate; 0mg Cholesterol; 1901mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 1/2 Fruit; 11 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3184 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

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<CatT> & #013; & #010;Sauces

</CatT>

<CatT> & #013; & #010;Vegetables

</CatT>

</CatS>

<IngR name= " lemon " qty= " 1 " >

<IPrp> & #013; & #010;cut in half

</IPrp>

</IngR>

<IngR name= " artichoke hearts " unit= " large " qty= " 4 " >

<IPrp> & #013; & #010;fresh, thinly sliced

</IPrp>

</IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " cloves garlic " unit= " large " qty= " 2 " >

<IPrp> & #013; & #010;minced

</IPrp>

</IngR>

<IngR name= " coarse salt " >

<IPrp> & #013; & #010;to taste

</IPrp>

</IngR>

<IngR name= " crushed red pepper flakes " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " chopped parsley " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " fresh basil " unit= " tablespoons " qty= " 2 " >

<IPrp> & #013; & #010;finely julienn

ed

</IPrp>

</IngR>

<IngR name= " freshly ground black pepper " >

<IPrp> & #013; & #010;to taste

</IPrp>

</IngR>

<IngR name= " Italian dry vermouth " unit= " cup " qty= " 1 " >

<INtI> & #013; & #010;3184

</INtI>

</IngR>

<IngR name= " tomato sauce " unit= " tablespoons " qty= " 5 " >

<IPrp> & #013; & #010;preferably homemade

</IPrp>

</IngR>

<IngR name= " chicken stock " unit= " cup " qty= " 1/2 " >

<IPrp> & #013; & #010;preferably homemade

</IPrp>

</IngR>

<DirS>

<DirT> & #013; & #010;Squeeze juice from lemon into bowl of ice water; add lemon

halves and artichoke hearts while preparing the rest.

</DirT>

<DirT> & #013; & #010;In a large skillet over medium heat, add olive oil,

garlic, and salt. Stir in red-pepper flakes, 1 tablespoon parsley, 2

tablespoons basil, artichokes, salt, and black pepper, and sauté, stirring

for 5 minutes. Add vermouth, and cook for 2 minutes. Add tomato sauce and

chicken stock. Cook until slightly reduced, about 5 minutes.

</DirT>

<DirT> & #013; & #010;Formatted by Lindell Martin 1/17/2000.

</DirT>

</DirS>

<Desc> & #013; & #010;4

</Desc>

<Natn> & #013; & #010;Italian

</Natn>

<Srce> & #013; & #010;Martha Stewart Living Television

</Srce>

<CpyR> & #013; & #010;Michael Romano

</CpyR>

</RcpE></mx2>