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Show I 1 REFLEX JOURNAL LEADER SEPTEMBER 16, 1982 BULLETIN Now Thats cup olive oil A E 8 teaspoon salt 3 to 4 medium garlic cloves, crushed Italiaum ANTIPASTO A delightful introduction, an antipasto can run the gamut from just a few choices to an elaborate spread of prosciutto, salami, cold meats, marinated vegetables, fish, and a variety of cheeses. This antipasto: roasted sweet peppers, red and green, and sauteed mushrooms in a tangy herb dressing served along with sliced meats and provolone cheese. EARL Y IN DA Y OR DAY AHEAD: Prepare Marinated Roasted-Peppeand Mushroom Salad (below). r 15 MINUTES BEFORE SERVING: On large platter, arrange Marinated Roasted-Peppe- r and Mushroom Salad, lettuce leaves, two packages sliced salami, two packages sliced provolone, and 'A pound sliced prosciutto. e Makes 8 servings. first-cours- MARINATED ROASTF.D-PEPPEAND MUSHROOM SALAD Preheat oven to 450 F. With tip of sharp knife, prick 3 medium green peppers and 3 medium red peppers in several places to prevent them from exploding when roasting in oven. Place peppers on cookie sheet, making sure peppers are not touching each other. Roast about 20 minutes or until skin puckers, turning peppers occasionally so they wont burn. Remove peppers to a medium-size- , clean brown paper bag; fold top of bag to seal and let stand at room temperature 10 minutes. (Keeping peppers in bag to steam makes it easier to peel off skin.) Remove peppers from bag; peel off skin and discard seeds. Cut strips. peppers into skillet over Meanwhile, in medium heat heat I tablespoon olive or salad oil. Add 'A pound small mushrooms, thinly sliced, and cook until tender, stirring occasionally. In large bowl, combine mushrooms, pepper strips, V cup olive or salad oil, 3 tablespoons red wine vinegar, 'A teaspoon oregano leaves, 'A teaspoon salt, 'A teaspoon sugar, and 18 teaspoon cracked pepper. Cover and refrigerate to blend flavors. Drain before serving. R HOMEMADE PASTA DOUGH For centuries, pasta dough has been prepared every day in many Italian kitchens. This recipe shows you how to make the pasta dough way quickly (including the super-fas- t with a food processor, if you have one). You will use this dough for making fettuccine noodles, tortellini, and ravioli. about 2 'A cups flour 2 eggs A cup water I tablespoon olive or salad oil I teaspoon salt In large bowl, stir 2'A cups flour with remaining ingredients to make a stiff dough. On well floured surface, knead dough until smooth and not sticky, about 20 times. Wrap dough with plastic wrap and let rest 30 minutes for easier rolling. (Or, in food processor with knife blade attached, blend all ingredients 10 to 15 seconds to form a smooth ball. Do not knead dough; wrap and let rest for 30 minutes.) Makes 1 pound. RAVIOLI The credit for creating these plump little packets of egg dough is claimed by Genoa, but over the years Italys many regions have contributed their own special fillings. This recipe uses a light cheese (ricotta, and of course!) parsley combination. Homemade Pasta Dough 1 'A cups ricotta cheese A cup minced parsley 2 teaspoons grated onion A teaspoon salt 1 egg water Prepare Homemade Pasta Dough. While pasta dough is resting, mix prepare filling; In small bowl, ricotta cheese, parsley, onion, salt, and egg; cover; set aside. Cut pasta dough into 4 pieces. On floured surface with floured rolling pin, roll one piece of dough into 12 by 8 rectangle. (Keep remaining dough covered.) With dull edge of knife, lightly mark bread 1 G: small saucepan over low heat, cook olive oil, salt, and garlic 5 minutes, stirring occasionally. Meanwhile, preheat oven to 350 h Slice bread crosswise into slices, being careful not to cut slices all the way through. Place bread on large cookie sheet. With pastry brush, brush one side of each slice with oil mixture. Bake bread 15 minutes or until heated through. Makes 8 servings. 25 MINUTES BEFORE SER 1 In dough into 24 squares; place a heaping teaspoon of filling in center of each. Roll second piece of dough into 13 by 9 rectangle; place over filling. Press around filling and along edges. With ravioli cutter or knife, cut into 24 ravioli; place on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes. If not using ravioli immediately, cover and refrigerate. Makes 48 ravioli. inch-thick ZUCCHINI WITH MOZZARELLA RAVIOLI WITH MEAT SAUCE About 3 hours before serving, Meat prepare Hearty Home-Styl- e Sauce (below); keep warm. Prepare Ravioli as above and let dry 30 minutes. About 25 minutes before serving, cook Ravioli: In saucepot over high heat, heat 6 quarts water to boiling. Add Ravioli; stir gently to separate pieces; heat to boiling. Reduce heat to medium; cook until tender but firm, about 5 minutes. Drain. Serve Ravioli topped with meat sauce. Makes 8 main-dis- h servings. RAVIOLI WITH BUTTER SAUCE About 2 hours before serving, prepare Ravioli as above and let dry 30 minutes. About 25 minutes before serving, cook Ravioli: In saucepot over high heat, heat 6 quarts water to boiling. Add Ravioli; stir gently to separate pieces; heat to boiling. Reduce heat to medium; cook until tender but firm, about 5 minutes. Drain. Gently toss Ravioli with 4 tablespoons butter. Makes 6 main-dis- h servings. HEARTY HOME-STYL- E MEAT SAUCE This mellow version of ragu, the everday meat sauce of Bologna, gets its creamy sweet taste because the meat is cooked in milk. The sauce is very thick, so it can properly cling to pasta. 3 tablespoons olive or salad oil 2 tablespoons butter or margarine 2 tablespoons chopped parsley I medium onion, diced 1 large carrot, coarsely shredded (1 cup) 1 pound beef chuck shoulder steak, boneless, finely chopped Vi cup milk can tomatoes I 1 A teaspoons salt A teaspoon sugar A teaspoon cracked pepper 2 A HOURS BEFORE SER VING: In heavy saucepan over medium heat, in hot olive oil and butter or margarine, cook parsley, onion, and carrot until tender, stirring occasionally. Add chopped chuck shoulder steak and cook just until meat loses its pink color. Increase heat to medium-higAdd milk and continue cooking until milk evaporates, stirring frequently. Stir in tomatoes with their liquid and remaining ingredients; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, IVi hours or until meat is very tender, stirring occasionally. Skim off fat from sauce, if necessary. Makes 4 cups sauce, enough to serve over one package spaghetti or any 1 pound homemade noodles, cooked, as 6 main-dis- h servings, or Ravioli, cooked as 8 main-dis- h servings. h. FETTUCCINE These flat homemade egg noodles, many Italians claim, are preferable to spaghetti because they hold sauce better. Included here, four sauces for you to try with them: the classic creamy combination created by the Roman restaurateur, Alfredo; a white clam sauce; a Primavera (springtime) toss starring asparagus; and a summery fresh pesto sauce. This Prepare Homemade Pasta Dough (above). Cut dough in half. On floured surface with floured rolling pin, roll one-haof dough into 16 by 12 rectangle (dough should be about inch thick). Fold dough in half into 8 by 12 rectangle; then fold in half again into 4 by 12 rectangle. With knife, cut folded dough crosswise into about Vi nchwide strips. Unfold strips; place in single layer on pasta drying rack or on clean cloth towel to dry. Repeat with remaining dough. 1 Dry noodles at least hour before noodles same If not using cooking. dish features sliced e herbed-vegetabl- zucchini simmered wuh onions, green peppers, and tomato, topped with melted mozzarella. Southern Italys pride and joy ot cheeses. 2 tablespoons salad oil 1 medium onion, diced I medium green pepper, diced small garlic clove, minced I can tomatoes 4 medium zucchini about 2 pounds), cut into A inch slices SA teaspoon salt 'A teaspoon sugar 'A teaspoon oregano leaves A teaspoon basil I package mozzarella cheese, coarsely shredded I Try these Italian dishes and put a new twist on eating. day, wrap dried noodles with plastic wrap and refrigerate to use within 2 weeks. Makes 1 pound. FETTUCCINE ALFREDO About hours before serving, prepare I pound Fettuccine as above; dry hour. About 25 minutes before serving, cook noodles: In saucepot over high heat, heat 6 quarts water to boiling. Add Fettuccine; with fork, gently stir to separate noodles; heat to boiling. Reduce heat to medium; cook noodles 3 minutes or until tender but firm ( al dente ). Drain. Return noodles to saucepot; over low heat, gently toss noodles with I cup heavy or whipping cream, A cup grated Parmesan cheese, 6 tablespoons butter or margarine, A teaspoon salt, and A teaspoon cracked pepper until butter melts and mixture is heated through. Serve immediately. Pass more grated Parmesan cheese, if you like, to sprinkle over each serving. Makes 4 main-dis- h servings. 2i 1 FETTUCCINE W ITH WHITE CLAM SAUCE About 2 Vi hours before serving, preDai e 1 pound Fettuccine and let dry 1 hour. About 25 minutes before serving, from 18 large cherrystone clams, shucked and with liquid reserved, drain 2 cups clam liquid (add enough water to make 2 cups if clam liquid is not enough). Chop clams. Set clams and liquid aside. In saucepan over medium heat, in 'A cup hot olive or salad oil and 4 tablespoons hot butter or margarine, cook 1 small garlic clove, thinly sliced, until lightly browned; discard garlic. Add clam liquid; heat to boiling. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Add clams and 2 tablespoons minced parsley; cook until clams are heated through and just turn opaque, stirring occasionally. Add salt to taste. Meanwhile, cook noodles: In saucepot over high heat, heat 6 quarts water to boiling. Add Fettuccine; with fork, gently stir to separate noodles; heat to boiling. Reduce heat to medium; cook noodles 3 minutes or until tender but firm (al dente). Drain. Serve clam sauce over noodles. Makes 4 main-dis- h servings. skillet over m heat, in 2 tablespoons hot olive or salad oil, cook asparagus, carrots, and Chinese pea about 5 pods until tender-crisminutes, stirring frequently. With slotted spoon, remove vegetables to Meanwhile, medium-hig- h bowl, set aside. In same skillet in 2 tablespoons hot olive or salad oil, cook mushrooms and green onions to minutes, stirring frequently. Return asparagus mixture to skillet; ' cup frozen peas, 1 'A teaspoons suit, and 18 teaspoon coarsely ground black pepper. Cook over medium heat until vegetables are heated through, stirring occasionally; remove from heat. b. Chubs b. 99? SO39 FETTUCCINE PRIMAVERA About 2 Vi hours before serving, prepare I pound Fettuccine and let dry 1 hour. About 45 minutes before serving, cut 'A pound asparagus into 1 pieces; remove strings from lA pound Chinese pea pods; slice 'A pound mushrooms; cut 2 medium carrots into matchstick-thi- n strips. Cut 2 medium green onions into 1 pieces. Set aside. Cook noodles: In saucepot over high heat, heat 3 quarts water to boiling. Add Vi pound Fettuccine (wrap remaining dried noodles with plastic wrap and refrigerate to use within 2 weeks). With fork, gently stir to separate noodles; heat to boiling. Reduce heat to medium; cook noodles 3 minutes or until tender but firm (al dente). p, CRISP LETTUCE 4 1 for Boneless RUMP ROAST h about 15 minutes, to break up occasionally stirring tomatoes. When zucchini is done, sprinkle evenly with cheese; cover and simmer about 3 minutes or until cheese is melted. Makes 8 accompaniment servings tender-cris- Can, Chocolate GROUND BEEF MIS UTES BEFORE In GARLIC BREAD What we call garlic bread is known as bruschetta in Italy, from bruscare, Italian for roast over coals, the traditional way this crusty good bread was toasted. Key rich olive oil, which is ingredient used in this version. NESTLE QUIK 15e Off SER I IS G: skillet over medium heat, in hot salad oil, cook onion, green pepper, and garlic until vegetables are tender, stirring occasionally. Add tomatoes with their liquid and next 5 ingredients; heat to boiling. Reduce heat to low; cover and simmer until zucchini is 40 half-and-hal-f, 3 5 add Drain noodles. Return noodles to saucepot; over low heat, gently toss 4 noodles with I cup 2 or butter tablespoons margarine, tablespoons grated Parmesan cheese, and vegetable mixture until butter melts and mixture is heated through and slightly thickened. Makes 4 accompaniment servings. 70c Off Family Size $-1- 79 DETERGENT.C Label, 24 Oz. Bottle Western Family, 12 Oz. 0 GRAPE WESSON OIL JUICE 15 Oz. Pkg., Pkg. 0 OAT CEREAL butter-and-chee- lf loaf long Italian I TOASTYOS.. Case of 30, $14.69 Z BLUEBONNET 0 MARGARINE;:' Western Family, 16 Oz. LIGHT AMBER WALNUTS $ 29 BAG POTATOES... 10-L- B. IN KAYSVILLE 75 East 200 North Store Hours- 7AM 10 P.M. Monday - Saturday Closed Sundays Phone 544-421- 5 DOUBLE COUPON DAYS - Mon. andThurs. - Prices Effective IN FARMINGTON 75 East State Store Hours: 8 A M.-- 9 Monday - Saturday nirvsprl Runriavs thru Sept. 18, 1982 P.M. |