ITALIAN CHICKEN
2/3 c. flour
1 tsp. salt
1/2 c. vegetable oil
1 green pepper
1/2 tsp. pepper
1/2 tsp. garlic salt
Sliced onion
1 lg. jar spaghetti sauce
Chicken (boneless) breasts, quartered
Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer about 1 hour. Serve with spaghetti.
ITALIAN CHEESE TOAST
(8 Slices)
1-1/4 cups half and half 1 tbsp. olive or salad oil 1 tsp. cornstarch
1/2 tsp. paprika
1 tbsp. capers
1 12″ loaf Italian bread 1 8 oz. package Mozzarella cheese 1 tbsp. chopped parsley
In 2-qt. saucepan, combine first 4 ingredients. Cook over medium heat, until boiling, stirring constantly. Boil 1 minute. Reduce heat, stir in capers, cover, keep warm.
Preheat broiler. From Italian bread, diagonally cut 8 one inch thick slices (save remaining bread).
Toast bread in broiler on each side. Put sliced cheese on each piece and broil until melted.
Spoon cream mixture over cheese. Garnish with parsley. Serve immediately.
ITALIAN DRESSING
(2 cups)
3/4 cup wine vinegar 2/3 cup red wine
1 clove garlic
1 tsp. salt
2 tsp. capers
1/2 cup oil
1 tbsp. mustard seed 2 peppers - green or red 2 tsp. prepared mustard 1 tsp. black pepper
1 tsp. rosemary - dried 1 tsp. oregano - dried
Mix vinegar and wine, set for 1 hour. Finely chop garlic. Add salt, capers, mustard seed and pound to paste. Remove pepper insides and cut into slivers. Boil garlic paste, add peppers and spices, stirring. Remove from heat, add oil, cool.
ITALIAN SALAD
(6 Servings)
1 cup cooked beets
1 cup cooked carrots 1 cup chopped celery head lettuce
1/2 cup green peas
1/2 cup cucumbers, pared, seeded and diced Mayonnaise thinned with cream or sour cream
Prepare the vegetables and chill. Then combine with dressing. Prepare beds of lettuce and top with salad.
PASTA SALAD
(4 - 6 Servings)
12 oz. pork luncheon meat 2 celery stalks
2 red-skinned apples 4 sweet dilled pickles 2 cups cooked pasta (shells, spirals or bows) 1/4 cup sliced stuffed olives 2 anchovy fillets (option) 2/3 cup mayonnaise
1 tsp. soy sauce
juice of 1 lemon
1/2 tsp. salt
pinch cayenne pepper 1 tsp. apple pie spice
Slice luncheon meat and celery. Core and slice apples and slice pickles. Mix together pasta, meat, olives, celery, apples and pickles. Chop anchovy fillets (optional) - add to following: Combine mayonnaise, soy sauce, lemon juice and seasonings. Chill lightly before serving with pasta salad.
SPAGHETTI CARBONARA
(2 - 4 Servings)
8 oz. spaghetti
4 oz. bacon
1 green pepper
5 tbsp. Parmesan cheese 5 tbsp. chopped parsley 1-1/4 cups cream
1/4 cup butter
8 slices cooked ham, lean 1 tsp. dried oregano 1 tsp. dried basil
Cook spaghetti in boiling salt water for 15 minutes.
Meanwhile, chop bacon. Core pepper and chop finely. Put bacon in saucepan, cook until crisp. Stir in cheese, parsley, cream, green pepper. Cook slowly 5 minutes.
Drain spaghetti, toss with butter, place in greased oven dish. Roll up ham slices, lay on spaghetti, cover with bacon sauce. Sprinkle with herbs. Bake at 425 degrees for 10 minutes. Serve hot.
CHICKEN TETRAZINNI
(8 - 10 Servings)
1 boiled chicken
1/2 lb. macaroni
1/2 lb. mushrooms, sauteed 2 cups chicken broth 1/2 cup almonds slivered 3 tbsp. butter
2 tbsp. flour
1 cup whipping cream 3 tbsp. white wine, dry
Cut meat from chicken bones. Cook macaroni, drain, add mushrooms and almonds. Make sauce of butter, flour, broth; remove from heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2 sauce to chicken, 1/2 half to macaroni. Place macaroni in baking dish, greased, make hole in center, fill with chicken. Bake until lightly browned.
LASAGNE
(3 - 4 Servings)
1 onion
1/4 cup olive oil
8 oz. ground beef
1 tsp. salt
1/2 tsp. white pepper 5 tbsp. red wine
1 tbsp. tomato paste 6 tbsp. whipping cream pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese
Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.
Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.
Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese. Bake at 350 degrees for 10 minutes.
ITALIAN SAUSAGE TERRINE
(30 1/4″ slices or sliced 1/2″ thick as entree)
1 lb. sweet Italian sausage, casings removed
1 lb. chicken livers
1 medium onion, chopped
1/4 cup flour
1/4 cup brandy
1 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
pinch ground cloves
1/4 tsp. pepper
2 garlic cloves chopped 3 eggs
1/2 lb. sliced bacon
In a large skillet cook sausage, stirring until brown. Drain on paper towels, set aside in bowl.
In blender combine remaining ingredients except bacon, for 45 seconds. Stir in sausage.
Preheat oven to 350 degrees. Line loaf pan with heavy foil, letting 3″ hang over the sides. Place bacon slices crosswise across bottom and up sides, letting slices overhang pan. Pour in sausage mixture; fold bacon over top. Place loaf pan in a shallow pan; pour 1″ hot water into shallow pan. Bake 1-1/2 hours.
Remove loaf pan from water, fold foil over top. Place heavy can on terrine to weight down. Press firmly 2 minutes. Refrigerate with weight until firm, about 6 hours.
To remove terrine, loosen foil from sides of pan, grasp ends of foil, and lift out. Cut into slices.
HEARTY MANICOTTI
(8 main dish servings)
1 lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped basil
salt
1 8 oz. package manicotti shells 4 cups ricotta cheese 1 8 oz. package mozzarella cheese Parmesan cheese
In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water, cook sausage links 5 minutes. Uncover, brown well, drain on paper towel.
Spoon fat from Dutch oven. over medium heat brown ground beef and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.
Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as label directs; drain. Preheat oven to 375 degrees.
In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.
Spoon half of meat sauce into 13″ x 9″ baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake 30 minutes.
Fettuccine with Turkey Marinara
Ingredients:
1-1/2 cups chopped onions (about
3 medium)
3/4 cup chopped carrots (about
1-1/2 medium)
3/4 cup chopped celery (about
1 large stalk)
1-1/2 cups chicken broth
2 cloves garlic, finely chopped
1-1/2 pounds ground turkey
1 tablespoon chopped fresh or
1-1/2 teaspoons dried thyme leaves
1-1/2 teaspoon fennel seed
1/4 teaspoon pepper
1/2 cup red wine or unsweetened grape
juice
1 tablespoon tomato paste
1 (28-ounce) can Italian plum
tomatoes, drained
2 tablespoons chopped fresh parsley
3 cups hot cooked fettuccine
Instructions:
Cook onions, carrots, celery, broth and garlic in 3-quart saucepan over medium heat 5 to 7 minutes, stirring frequently, until onion is tender. Stir in turkey, thyme, fennel seed and pepper. Cook over medium heat about 3 minutes, stirring occasionally, until turkey is white. Stir in wine, tomato paste and tomatoes; break up tomatoes. Cover and simmer over low heat 20 minutes, stirring occasionally. Uncover and cook 5 to 7 minutes longer or until sauce thickens. Stir in parsley. Serve over fettuccine. 6 servings
Fettuccine Uzie
Ingredients:
1 lb. fettuccine noodles
dash of kosher salt
dash of soya oil
1 tbsp. Shrimp Butter
1 tbsp. minced shallots
1 tbsp. minced garlic
12 medium-to-large raw shrimp, peeled,
deveined and butterflied (reserve shells)
8 large sea scallops, cut in half horizontally
1 cup heavy cream
salt and pepper
Italian parsley, chopped
Instructions:
Cook the pasta in a 4-quart pot of boiling water, adding the kosher salt and soya. Cook a few minutes or until the pasta is al dente. (The pasta will continue to cook as you make the sauce, so don’t overcook.) Drain.
Heat an 11-inch saucepan. Add the butter, shallots and garlic. Cook until translucent. Add shrimp and scallops and simmer for one minute. Add cream. Reduce heat to simmer.
Add pasta and salt and pepper to taste. Cook, tossing occasionally, until shellfish and pasta are al dente. Garnish with parsley and serve.
NOTE: If using fresh fettuccine, cook only one to two minutes. Packaged noodles may take eight to twelve minutes. The starch from the pasta helps to bind this delicious sauce. May be served as an entree.
Espresso Granita
Ingredients:
1 lb. espresso coffee, freshly and finely ground
1 qt. boiling water
1 to
1-1/2 cups superfine sugar
1 cup heavy cream, stiffly whipped
Instructions:
1Place 1/2 coffee in Melior-type coffee pot with 1/2 water and brew for 10 minutes. (To make coffee, simply push down plunger.) Repeat with remaining coffee. The final brew should be very strong.
Mix in sugar until coffee tastes a little too sweet. Freeze coffee mixture in ice cream churn, following directions of manufacturer, until it is firm and grainy.
Serve granita in champagne glasses with a swirl of unsweetened whipped cream.
Crespelle Alla Modenese
Ingredients:
6 to
8 mushrooms
2 tbsp. butter
8 crepes, not sweet
1 cup ricotta
1 egg yolk
salt and pepper, to taste
1 cup medium white sauce
pinch of nutmeg
2 to
3 tbsp. Parmesan cheese
Instructions:
Preheat the oven to 375 degrees.
Saute the mushrooms in butter and set aside. Fill the crepes with generous tablespoons of ricotta which has been mixed with the egg yolk and seasoned with salt and pepper. Shape the crepes into little pouches which need to be tied with strips of crepe dough. Prepare your favorite white sauce, which will include a pinch of nutmeg, and add the mushrooms.
Place the crespelles into a buttered casserole, pour the sauce over, and sprinkle Parmesan cheese over them. Bake for 20 minutes or until golden.
Creamy Scallops and Pasta
Ingredients:
1/4 cup chopped shallots (about 2 large)
1-1/2 cups chicken broth
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
1 tablespoon all-purpose flour
2-1/3 cups low-fat milk
2 tablespoons low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 pound bay scallops
6 cups hot cooked medium pasta shells
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
Instructions:
Set oven control to broil. Spray 2-quart casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer.
Mix parsley and lemon peel; sprinkle over scallop mixture. 6 servings
Chicken Spaghetti
Ingredients:
1 cup chopped onion (about
1 large)
1 cup water
1 tablespoon chopped fresh or
1 teaspoon dried oregano leaves
2 teaspoons chopped fresh or
3/4 teaspoon dried basil leaves
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried marjoram leaves
1 teaspoon sugar
3/4 teaspoon chopped fresh or
1/4 teaspoon dried rosemary leaves
1 clove garlic, crushed
1 bay leaf
1 (8-ounce) can tomato sauce
1 (8-ounce) can tomato paste
1-1/2 cups cut-up cooked chicken or
turkey
4 cups hot cooked spaghetti
Instructions:
Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti. 6 servings
Chicken Pignole
Ingredients:
6 whole chicken breasts, boned and trimmed
but not skinned
1/4 lb butter
olive oil
PIGNOLIA STUFFING
6 eggs
6 oz. Parmesan cheese, grated
12 oz. feta cheese, chopped
6 oz. shelled pignolias (pine nuts)
1/2 medium onion, minced
2 tbsp. commercial. poultry seasoning
1 tsp. salt
1 tsp. white pepper
1-1/2 cups milk
6 slices bread, toasted, crust removed,
cut in 1 in. sqs.
Instructions:
Liberally rub the inside each whole chicken breast with 1 to 2 tablespoons butter. Place a mound of Pignolia Stuffing in the center of the breast. Fold sides of the breast over the stuffing to cover. Seal breasts with toothpicks.
Place sealed breasts, seam side down, in a roasting pan lightly coated with olive oil. Rub olive oil over the exposed skin of each breast. Bake in a 375 F oven for 25 to 30 min. or until the skin is golden brown.
PINE NUT STUFFING
Combine all ingredients, mixing well to incorporate.
Preparation: bake
Temperature: hot
Servings: 6
Cantaloupe Sorbet
Ingredients:
1 tbsp. honey
3 tbsp. fresh lemon juice
1 cup sugar
1 cup water
2 large or
3 medium cantaloupes
3 tbsp. brandy
Instructions:
Bring honey, lemon juice, sugar and water to a boil over medium heat. Cook for 5 minutes. Let cool.
Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish.
Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer’s instructions. Transfer to a plastic container and store in the freezer until needed, no more than 3 days.
Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Serve with brandied cantaloupe balls as a garnish.
Note: Honeydew melon may be substituted; then substitute lime juice for lemon juice.
Preparation: uncooked
Temperature: frozen
Servings: 6
Calzone with Salad
Ingredients:
Calzone Dough
Ricotta Cheese Filling
Ratatouille
Tomato Pepper Sauce
Italian Salad
Roast Garlic
ADDITIONAL INGREDIENTS
olive oil, as needed
6 basil leaves
Instructions:
TO SERVE
Spoon ratatouille on plates. Slice calzones into thirds; fan slices around ratouille. Rub cut surfaces of garlic bulbs with olive oil; place next to ratatouille. Garnish with basil leaves. Place tomato and red pepper sauce on side plates. Serve with Italian salad.
Preparation: bake
Temperature: hot
Servings: 6
Biscuit Tortoni
Ingredients:
1/2 cup granulated sugar
1-1/2 cups heavy cream, whipped to soft
peaks
3 tbsp. amaretto di Saronna, marsala or sweet sherry
1/2 cup toasted ground almonds
1 egg white, beaten
Instructions:
Add the sugar to the softly beaten cream a little at a time. Beat well to incorporate sugar. Mix in the amaretto or wine and all but 1 tbsp. of the almonds. Fold in the beaten egg white.
Using a pastry bag, pipe the cream mixture into biscuit cups or custard cups. Sprinkle reserved ground almonds on top. Freeze until firm, about 3 hours. Remove from freezer about 15 minutes before serving to allow to soften slightly.
Asparagi Parmigiana
Ingredients:
16 stalks asparagus, cleaned and trimmed
2 tbsp. butter
2 tbsp. grated Parmesan Cheese
salt and pepper
Instructions:
Preheat oven to 350 degrees. Cook asparagus in boiling, salted water for 5 to 7 minutes, or until al dente. Drain.
Melt butter in ovenproof pan. Add asparagus and saute for 5 minutes. Sprinkle with cheese, add salt and pepper, and bake for 2 minutes. Transfer to broiler and gratinee for 2 minutes, or until golden brown. Serve.
Arancia Genovese
Ingredients:
4 large oranges
1 pt. italian ice, any flavor or spumoni ice
cream
4 oz. galliano
1/2 pt. whipping cream, whipped stiff
2 oz. creme de cacao
Instructions:
Cut off top and bottom of each orange to a thickness of 1/4 in. Set aside tops and bottoms. Using a paring knife, separate rind from pulp by inserting knife between rind and pulp and cutting with a rotating motion. When properly separated, pulp should easily slip out by pressing with fingers, leaving hollowed orange rind intact. Discard pulp.
Through top opening of rind, replace bottom rind disc so that rind will hold filling. Fill each rind with Italian ice or spumoni. Using any kitchen utensil, make a hole in center of ice or spumoni about the width of a finger. Fill with Galliano. Top with 1 in. to 2 in. whipped cream.
Make a similar hole in whipped cream and fill with Creme de Cacao. Cap with reserved rind tops. Serve immediately.
Almost Impossible Basic Baking Mix
2 3/4 cup all-purpose flour*
1/3 cup nonfat dry milk powder
1 tablespoon sugar
1 tablespoon double-acting baking powder
1 teaspoon salt
6 tablespoon solid vegetable shortening
*To vary the mix, replace half of the flour with whole-wheat flour or cornmeal.
Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well before using.
Almond Marzipan Cream
3 eggs
3 oz (3/4 cup) all purpose flour
2 cup milk
4 oz (1/2 cup) sugar
6 oz (3/4 cup) ground almonds
You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs together. Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs. Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little. When thick, remove from the heat and pour into an oiled baking dish. When it is cold, cut into squares like Turkish delight. Serve as a special treat for holidays.
All At Once Spaghetti
1 tablespoon cooking oil
1 large onion,chopped
1/2 lb ground beef
1 1/2 teaspoon salt
1 pepper to taste
2 can hunt’s tomato sauce
1 1/2 cup water
1/4 lb uncooked spaghetti
1 (1/2 - 8 oz. pkg.)
1 grated cheese
Heat oil in saucepan or skillet. Add onion; cook until soft. Crumble in the beef. Stir and fry until meat loses red color. Sprinkle with salt and pepper. Pour in tomato sauce and water; bring to boil. Break spaghetti; sprinkle in a little at a time, stirring into sauce and keeping it separated. Cover tightly. Simmer 20 to 30 minutes. Stir toward end of cooking time. Serve with cheese. Makes 3 to 4 servings.
Alfredo’s Noodles
1 lb fettuccine
1 1/2 cup sliced mushrooms
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup light cream
1/4 cup grated mozarella
1/4 cup fresh grated romano
Melt butter in a small saucepan. Add mushrooms, salt, pepper, oregano and garlic. Saute for five minutes. Add cream and cook for two minutes, stirring occasionally. Drain fettuccine and place in a warm bowl. Add hot sauce and both cheeses and toss gently. Serves 4.
Agnolotti Ignudi Al Mascarpone - Meat Balls
—-MEAT BALLS—-
4 oz prosciutto; in one piece
4 oz pancetta; in one piece
2 italian sausages without fennel
4 tablespoon unsalted butter
4 extra-large eggs
3/4 cup bread crumbs, unseasoned
5 tablespoon parmesan cheese; grated
1 salt & black pepper to taste
—-TO COOK MEAT BALLS—-
4 quart chicken broth
—-SAUCE—-
8 tablespoon unsalted butter
1/2 lb mascarpone
1/2 cup heavy cream
1 salt & black pepper to taste
1 pinch freshly grated nutmeg
—-TO SERVE—-
8 tablespoon parmesan cheese; grated
Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages. Using a meat grinder, grind together the prosciutto, pancetta, and sausages. Place the ground meat in a crockery or glass bowl, add the butter and eggs, and mix very well with a wooden spoon until the butter is completely incorporated. Add the bread crumbs and Parmesan, and season with salt and pepper. Cover the bowl and refrigerate for at least 1 hour before using. When ready, bring the broth to a boil in a large pot over medium heat. Meanwhile, place a large skillet with the butter over low heat. When the broth reaches a boil, start shaping the meat mixture into tiny meat balls; a heaping tablespoon of mixture will be enough to prepare several. Make sure the meat balls are solid with no holes inside. Drop the balls into the boiling broth a few at a time, and as they rise to the top, tansfer them with a slotted spoon to the skillet containing the butter. When all the meat balls are cooked and in the skillet, add the mascarpone and heavy cream. Mix very well and simmer for 1 or 2 minutes, or until the mascarpone is completely dissolved. Season with salt, pepper, and nutmeg. Mix very well, then transfer to a warmed serving platter. Serve immediately, with some Parmesan on the side.
Agnolotti Bandiera Part 1
2 cup flour plus flour for
1 dusting
1/2 teaspoon salt
1/2 teaspoon white pepper
1 stick unsalted butter, cut into pieces
4 eggs
1 egg beaten w/ a pinch of salt for egg wash
1 semolina for sprinkling
1. Prepare the pasta. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or until butter is cut up and mixture feels sandy. Add eggs and run machine in quick spurts for 2 minutes, or until dough forms a compact ball.
2. Cut dough into 4-5 small pieces. Lightly flour each and roll it through pasta machine (set rollers at widest gap). When dough is smooth, reduce gap between rollers and roll the dough again. Continue in this fashion until rollers are at their narrowest setting. As dough sheets come out, dust them lightly with flour and spread them out on the table.
3. Prepare filling. Steam spinach for 30 seconds or until tender, rinse it under cold water, and squeeze it tightly to extract all the water. Place the spinach and remaining ingredients for filling in food processor and grind until smooth.
Agnolotti Alla Fraccaro - Crab Ravioli
—-PASTA—-
4 cup flour
2 eggs
1 pinch salt
1 cup ; water
—-BECHAMEL THICK SAUCE—-
1/2 cup milk
1 tablespoon butter
1 tablespoon flour
1/4 teaspoon salt
1 pepper, white
1 cayenne
1 egg yolk
—-STUFFING—-
1/2 cup scallion; chopped
1 tablespoon butter
1 egg white
2 tablespoon parsley
1 lb crab meat
4 tablespoon cracker crumbs
—-SAUCE—-
1 cup whipping cream
4 tablespoon butter
1 salt; to taste
1 pepper, white; to taste
1 cayenne; to taste
FOR THE PASTA: Pour the flour onto a large pastry board. Make a well in the middle and add the eggs, water and salt. Work the eggs and water into the flour, then knead to a smooth elastic dough, about 10 minutes. Roll the dough out as thinly as possible in two sheets.
FOR THE FILLING: Combine all of the Bechamel Thick Sauce ingredients together and cook until thickened, then let cool. Saute the scallions in the butter. Add the remaining Stuffing ingredients to the pan. Mix the stuffing with the Bechamel Thick Sauce.
FOR THE SAUCE: Reduce the whipping cream by half then add the remaining Sauce ingredients. Cook until a slight boil.
ASSEMBLY: On one sheet of the pasta arrange teaspoons of the stuffing in litle piles at regular intervals, about 1 1/2 inches apart. Cover with the second sheet of dough and press with the finger tips around the edges of the stuffing. Cut the Agnolotti square with a pastry wheel and make quite sure the edges are firmly sealed. Sprinkle lightly with flour and let them rest for 30 minutes,turning them after 15 minutes.
COOKING: Bring a large pot of salted water to a boil. Add the Agnolotti and cook for 12 minutes. Lift them out with a slotted spoon and transfer to a heated serving dish. Add the Sauce and top with Parmesan cheese if desired.
Agliata Per Pasta - Garlic and Walnut Sauce
2 slice stale bread, crusts removed
2 tablespoon stock, warmed
1 cup walnuts, toasted
1/2 cup parsley, stems trimmed
3 medium garlic cloves, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
6 tablespoon olive oil
Soak the bread in the stock & then squeeze out any excess moisture. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste. Toss with your favorite pasta & serve hot.