Biba's Northern Italian Cooking - Biba Caggiano [23]
Preheat oven to 400F (205C). Butter a 13 × 9-inch baking dish. Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add 7 or 8 pasta squares. Bring water back to a boil and cook pasta uncovered 10 seconds.With a large slotted spoon, place pasta in a large bowl of cold water. Remove pasta squares immediately and lay on kitchen towels. Pat dry with another towel. Repeat with remaining pasta squares.
Place 1 or 2 tablespoons Meat Filling down center of each dried pasta square. Fold 2 opposite edges of pasta over filling to make a tube. Place cannelloni with folded edges down, close together in a single layer in buttered baking dish. Spoon tomato sauce over cannelloni. Cover with white sauce. Sprinkle with Parmesan cheese and dot with butter. Bake 10 to 15 minutes or until cheese is melted and cannelloni are lightly golden. Let stand 5 to 10 minutes before serving.
SPAGHETTI WITH SPRING VEGETABLES
Spaghetti Primavera
This dish captures the bountifulness of spring.
MAKES 4 TO 6 SERVINGS
5 medium tomatoes
¼ pound small asparagus
1 medium zucchini
¼ pound small white mushrooms
1 large red or green sweet pepper
5 tablespoons olive oil
1 medium onion, thinly sliced
Salt and freshly ground pepper to taste
3 tablespoons chopped parsley
2 garlic cloves, finely chopped
1 pound spaghetti
Peel, seed and dice tomatoes. Wash asparagus and cut tips off stalks. Reserve stalks for another use. Wash and dry zucchini and mushrooms thoroughly; cut into thin slices. Wash pepper and cut into short thin strips.
Heat oil in large skillet. Add pepper strips and sauté over medium heat 5 to 6 minutes. Add onion, zucchini, asparagus tips and mushrooms. Sauté 4 to 5 minutes. Add diced tomatoes and salt and pepper. Cook uncovered over medium heat 10 minutes, stirring frequently. Stir in parsley and garlic.Taste and adjust for seasoning.
Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add spaghetti. Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes. Drain spaghetti and place in a warm deep dish or bowl. Pour sauce over spaghetti. Serve immediately.
SPAGHETTI WITH TUNA SAUCE
Spaghetti con il Tonno
Do not serve cheese over this pasta; be generous with the pepper instead.
MAKES 4 SERVINGS
¼ cup olive oil
4 flat anchovy fillets, finely chopped
2 garlic cloves, finely chopped
1 (28-ounce) can crushed Italian-style or whole tomatoes
Salt and freshly ground pepper to taste
1 (7-ounce) can tuna in olive oil, drained, flaked
3 tablespoons chopped parsley
1 pound spaghetti
Heat oil in a medium saucepan. Add anchovies and garlic. Sauté gently about 1 minute; do not let garlic turn brown. Press tomatoes through a food mill or sieve to remove seeds (page 208). Stir tomato pulp into saucepan. Simmer uncovered 25 to 30 minutes or until sauce reduces to a medium-thick consistency. Season with salt and pepper. Stir in tuna and parsley. Simmer 5 minutes.
Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add spaghetti. Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain spaghetti and place in a warm deep dish or bowl. Add sauce and toss gently until mixed. Serve immediately.
GREEN LASAGNE BOLOGNA STYLE
Lasagne Verdi alla Bolognese
In this celebrated dish, each ingredient complements the other without losing its individuality.
MAKES 8 SERVINGS
4 to 4½ cups Bolognese Meat Sauce, page 206
Basic White Sauce, page 205, made with 5 cups milk
Basic Spinach Pasta Dough, page 41, made with 3 cups all-purpose flour
2 cups freshly grated Parmesan cheese
3 tablespoons butter