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Thursday, January 27, 2011
snow storm recipe
Recipe of the Day: Spaghetti With Fried Eggs
By MARK BITTMANThere are pasta dishes of the desperate cook, the one who has been too busy to shop or too busy to think, or who must put dinner on the table in 20 minutes. I love those kinds of recipes. This is one of them, taught to me a decade ago or so by Arthur Schwartz, who knows as much about Italian food as any native New Yorker has a right to.
Summary
Adapted from Arthur Schwartz.
In this dish, sometimes known as \'\'poor man\'s spaghetti,\'\' you fry a couple of eggs in the olive oil after removing the garlic, which is not browned but \'\'blonded\'\' (\'\'imbiondito\'\'), cooked lightly in good olive oil and then removed from it. Tossed with the pasta, the eggs and oil create a creamy, delicious sauce.
In this dish, sometimes known as \'\'poor man\'s spaghetti,\'\' you fry a couple of eggs in the olive oil after removing the garlic, which is not browned but \'\'blonded\'\' (\'\'imbiondito\'\'), cooked lightly in good olive oil and then removed from it. Tossed with the pasta, the eggs and oil create a creamy, delicious sauce.
Ingredients
- Salt
- 1/2 pound thin spaghetti
- 6 tablespoons extra virgin olive oil or lard
- 2 large cloves garlic, lightly smashed and peeled
- 4 eggs
- Freshly ground black pepper
- Freshly grated Parmesan or pecorino cheese, optional
Method
- 1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
- 2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
- 3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Sourc
Pumpkin Ravioli - Recipes - Health.com
Health Note
The meat and cheese in traditional ravioli can send calorie counts through the roof. However, using pumpkin keeps this dish at less than 200 calories per serving.
Ingredients
- 1 cup canned pumpkin
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 24 wonton wrappers
- 1 teaspoon salt
- 1/2 cup chicken broth
- 1 1/2 tablespoons unsalted butter
- Chopped parsley
Preparation
Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.
Health, NOVEMBER 2003
Nutritional Info
- CALORIES 162
- FAT 5g (sat 4g, mono 1g, poly 0.0g)
- PROTEIN 6g
- CARBOHYDRATE 22g
- FIBER 2g
- CHOLESTEROL 17mg
- IRON 2mg
- SODIUM 505mg
- CALCIUM 102mg
Tuesday, January 25, 2011
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