I have been wondering for 23 years....?!
I am attracted (?!) to ring pasta. I like the idea of the texture. The only dishes I have seen them used in, have been cold seafood pasta.
I realize, being a seasoned cook, that I CAN use them in anything I like.
BUT, I am wondering if there are any favorite recipes out there using ring pasta where a substitue wouldn't do...but does not involve anything that swam while it was alive! A.K.A. fish of any kind.
I am trying to be specific and would really appreciate answers that address my specifications.
Thanks all! Wishing you love, happiness, and above all great eating experiences for the rest of your lives!
Answers: Okay. Before I ask, let me preface this with the fact that I am allergic to all saltwater/freshwater fish. Period. Which is just as well, since I cannot even hack the smell.
I am attracted (?!) to ring pasta. I like the idea of the texture. The only dishes I have seen them used in, have been cold seafood pasta.
I realize, being a seasoned cook, that I CAN use them in anything I like.
BUT, I am wondering if there are any favorite recipes out there using ring pasta where a substitue wouldn't do...but does not involve anything that swam while it was alive! A.K.A. fish of any kind.
I am trying to be specific and would really appreciate answers that address my specifications.
Thanks all! Wishing you love, happiness, and above all great eating experiences for the rest of your lives!
1 lb. anelli or ditali
2 oz. butter
8 tomatoes, peeled and seeded
olive oil
breadcrumbs slightly toasted
1 onion
3 oz. Caciocavallo or grated Parmigiano
1 lb. ricotta
salt
pepper
Cook pasta in a large pot of boiling salted water until just al dente, drain and add butter and a few spoonfuls of Caciocavallo or Parmigiano. Chop the onion, dice the tomatoes and cook them in a dry pan adding salt and pepper. When the sauce has thickened, take it off the fire and mash it in a food mill, then to the pot. Add a bit of olive oil, and let sit for a few minutes over low fire.
Butter a mold and sprinkle with breadcrumbs. Alternate layers of pasta with layers of ricotta, and grated Parmigiano. Spread a spoonful of tomato sauce on each layer (pasta should be the last layer). Sprinkle the top with breadcrumbs and put into a hot oven for half an hour. Turn the mold out onto a plate and serve hot.
Serves 6 and is really really really good. Enjoy!
well if u don't like to use fish,u can use prawns it is very like chicken and goes great with ring pasta
Maybe you can make a simple pasta salad with marinated artichoke hearts, black olives, diced red onion, garlic, sundried tomatoes, and use an italian dressing with the ring pasta? I love pasta salad and although I havent made it with ring pasta, it should be just fine.
And, yes shrimp is shellfish - lol thought you were pretty clear on the seafood of any kind... some people must not read the entire question! Good luck!
Think of pasta as just a starch dish, same as rice, potatoes, etc.
With that in mind the possibilities are many.
Either hot cold or room temp, pasta is versitile.
Starting with Itialian style sauses either cream bases, or tomato bases, or oil/butter basis.
the add ins are endless.
simple butter cheese with a bit of cream and egg.
diced tomatoes, garlic, basil,and oregano, splash of wine helps too.
diced veggies, tomato and oil with seasonings.
Parma ham, with peas and cream.
On your lasagna only cook pasta 1/2 way done it will finish in the oven while baking. So boil for 8 to10 min depending on the altitude you live in.
The higher the altitude the water will boil at a cooler rate than at sea level..
I am not familiar with that type of pasta, but I am great with soups, and I would add some to a really thick veggie soup.
It would be nice on the night, and any leftovers would continue to thicken up so it would be almost like a casserole the next day.
boringgggggggggggggggggggggggggggggggggg...