The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [138]
5. Bring a large pot of water to a boil. Add salt. Add the ravioli in batches; cook until they rise to the top and are heated through, about 3 minutes. Carefully transfer 3 ravioli to each serving bowl; cover. Repeat with remaining ravioli.
6. Bring the broth to a simmer. Spoon ¼ cup broth into each bowl; garnish with reserved chard stems.
FIT TO EAT RECIPE PER SERVING: 194 CALORIES, 4 G FAT, 10 MG CHOLESTEROL, 32 G CARBOHYDRATE, 666 MG SODIUM, 8 G PROTEIN, 2 G FIBER
pastitsio
SERVES 10 TO 12
for the meat sauce
2 tablespoons extra-virgin olive oil
2 white onions, cut into ¼-inch dice
2 pounds ground lamb
2 teaspoons coarse salt
2 teaspoons ground cinnamon
½ teaspoon freshly ground pepper
¼ teaspoon ground nutmeg
½ cup red wine
1 6-ounce can tomato paste
2 bay leaves
for the béchamel
6 tablespoons unsalted butter
9 tablespoons all-purpose flour (½ cup plus 1 tablespoon)
2 teaspoons baking powder
3 cups milk
1 cup freshly grated Parmesan cheese
2 teaspoons coarse salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
Pinch of cayenne pepper
to assemble
Butter for the baking dish
1 1-pound box curly elbow macaroni, uncooked
1. To make the sauce, heat the olive oil in a large skillet with sides over medium heat. Add the onions, and cook until they begin to soften, about 3 minutes. Add the lamb, salt, cinnamon, pepper, and nutmeg. Cook, breaking into pieces, until the lamb is no longer pink. Add the wine, and cook until the liquid is almost evaporated. Stir in the tomato paste, bay leaves, and 2 cups water. Cover, and let simmer 30 minutes, skimming the fat occasionally. Remove from heat, and set aside, covered.
2. For the béchamel, melt the butter in a large saucepan over medium heat. When the butter is bubbling, add the flour and baking powder. Cook, stirring constantly with a wire whisk, for 1 minute. While whisking, slowly pour in the milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from heat, and stir in the Parmesan, salt, black pepper, nutmeg, and cayenne pepper. Set aside, covered, until ready to assemble.
3. Preheat the oven to 375°F. Butter a 9 × 13-inch glass or other ovenproof baking dish; set aside. Bring a large saucepan of water to a boil. Add the pasta; cook 2 to 3 minutes less than manufacturer’s instructions, until very al dente. Transfer to a colander; drain well. Stir the noodles into the meat mixture. Pour the meat and pasta mixture into the prepared pan. Spread béchamel over the mixture, and bake until the top is set and golden brown, 30 to 40 minutes. Let sit 10 minutes before serving.
BÉCHAMEL BASICS
This classic French sauce is used in many dishes, including soufflés, croque monsieurs, and even macaroni and cheese. When making béchamel sauce, cook the roux (butter and flour mixture) long enough to avoid a floury taste, but don’t let it brown. Whisking constantly while adding flour then milk prevents lumps from forming.
baked mushroom linguine
SERVES 10 TO 12
4 ounces dried mushrooms (such as porcini or chanterelle)
2 sprigs fresh rosemary
2 sprigs fresh thyme, plus 2 teaspoons finely chopped
7 tablespoons unsalted butter
5 tablespoons all-purpose flour
1½ cups heavy cream
1 onion, diced
1 pound button mushrooms, stems removed, quartered
1 pound shiitake mushrooms, stems removed, sliced
2½ teaspoons coarse salt
½ teaspoon freshly ground pepper
1 pound linguine, uncooked
½ cup grated Romano cheese
1. Place the dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Wrap the rosemary and thyme sprigs in cheesecloth, and tie with kitchen string; set aside. Lift out the mushrooms with a slotted spoon, and place in another bowl. Press the mushrooms to release any retained stock, and pour the liquid back into the