Garganelli Pasta & Banana Tartlets

[Guest guest]

Here are a couple of recipes I just formatted from In Style magazine, of all

places. The Garganelli Pasta is supposedly a favorite dish of Drew Barrymore's

(vegan) when she eats there.

 

* Exported from MasterCook *

 

Garganelli Pasta With Arugula

 

Recipe By : San Pietro, New York, NY

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/4 cup plus 2 tbsp. olive oil

3 small peppers (yellow, red & green) -- seeded & chopped

3 cloves garlic -- chopped

12 ripe cherry tomatoes -- quartered

1 bunch arugula -- washed and dried

1 pound garganelli pasta*

Salt and pepper to taste

 

In a large sauet‚ pan, heat olive oil. Add peppers and garlic; sauet‚ over

medium heat 8 to 10 minutes or until tender. Add tomatoes and cook a minute

until slightly melted. Add arugula; cook 1 minute. Cook pasta according to

package directions, drain, and place in large serving bowl. Spoon vegetable

mixture over pasta. Toss well, and add salt and pepper to taste. Serve at room

temperature.

 

 

MC-Busted by Karen C. Greenlee

 

 

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NOTES : *Garganelli are small penne; regular penne can be substituted.

* Exported from MasterCook *

 

Caramelized Banana Tartlets With Vanilla Bean And Chocolate

 

Recipe By : In Style Magazine

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/2 15 oz pkg refrigerated pie crust dough* -- at room temperature

2 cups heavy cream

10 tablespoons sugar

2 1 oz squares bittersweet chocolate -- chopped

1/2 vanilla bean -- split lengthwise

6 egg yolks -- slightly beaten

5 small bananas (5 to 6) -- peeled and sliced

 

Preheat oven to 400 ° F. On clean, floured work surface gently roll out

dough. Cut six circles from dough to fit 4 1/2-inch tartlet pans. Gently press

dough into pans, covering bottom and sides of pans. Prick dough with fork.

Bake according to package instructions. Let cool.

In top of double boiler over simmering water, combine heavy cream, 4 tbsp.

sugar, chocolate and vanilla bean. Stir until sugar has dissolved and chocolate

has melted. Remove vanilla bean; with the tip of a small knife, scrape seeds

from softened vanilla bean back into cream mixture, and whisk until uniform.

Slowly add 1/2 cup hot cream mixture to egg yolks, whisking constantly. Whisk

egg mixture back into double boiler. Cook, whisking custard until thickened.

Strain custard into bowl. Cover surface of custard with plastic wrap to keep a

skin from forming. Cool. Refrigerate 2 hours.

Preheat broiler. Evenly divide custard among tart shells. Top with banana

slices. Sprinkle 1 tbsp. sugar over each tart. Place under broiler for 2-3

minutes, or until sugar has caramelized. Serve immediately.

 

MC-Busted by Karen C. Greenlee

 

 

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NOTES : *Be sure to get pie crust made with vegetable shortening and not lard.