Recipes On Rails: New Recipes tagged with pasta

Adult Mac and Cheese

2012-05-02 01:04:35 UTC

Ingredients:

Default
1.0 cup Cream, Heavy
0.25 pound Cherve
1.0 sprig Rosemary
0.5 pound Pasta

Instructions:

crumble cheese into heavy cream with the rosmary and heat to melt. Reduce
a little and add the pasta, tossing to coat. Season with salt and pepper.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/23

Beef Genovese

2012-05-18 07:34:03 UTC

Ingredients:

2.0 pound Short Ribs boneless
2.0 tablespoon Oil, Olive
3.0 each Onion large cut into chunks
1.0 clove Garlic minced
0.5 pound Mushrooms sliced
2.0 cup Tomatoes, grape halved
0.25 cup Wine, White Vermouth
2.0 cup Stock, Beef homemade
2.0 tablespoon Basil, Fresh chiffonade
1.0 pound Pasta cooked

Instructions:

Season the beef with salt, pepper, a little garlic powder and put in a vacuum bag. Process in the water bath at 56C (133 F) for 48 hours (36 is probably fine).

Saute the onions and garlic in the olive oil till the onions are tender. Add the mushrooms and continue till the mushrooms give up thier liquid and are tender.

Deglaze the pan with the wine. Add the tomatoes and cook for a few minutes. Add the stock and bring to a boil.

Reduce until desired thickness. Adjust seasonings with salt and pepper. Add the liquids that collected in the short rib bags.

Add pasta to pan and toss. Allow to sit briefly for the pasta to soak in some of the sauce. Add some parmasean and the basil. Toss and serve with the sliced short ribs over top.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/575

Cheese Ravioli

2012-05-14 01:33:51 UTC

Ingredients:

Filling
1.0 pound Ricotta
0.5 cup Cheese, Romano grated
0.25 pound Cheese, Provalone grated
0.25 cup Parsley minced

Pasta
4.0 each Egg
4.0 cup Flour, all-purpose +/- as needed
1.0 teaspoon Salt, Morton Kosher
1.0 tablespoon Oil, Olive

Instructions:

Mix the pasta ingredients in a food processor holding back one of the four cups of flour. Process and add additional flour as needed to achieve the right texture. Dough should no be sticky and should clean the sides of the bowl. Flour the ball of dough, place on a work table and cover with an inverted bowl. The dough should rest for about a half hour.

While waiting for the dough, mix the filling ingredients.

You'll want to divide the dough into 6 equal pieces. Each will weigh about .23 pound. (yes, a little less than a quarter pound).

Roll the dough out in a pasta machine. I used 10, then 8, and then 6 to get to this point.

And then I folded it over on itself.

And then processed it through the rollers, getting thinner and thiner, stoping on the thin side of #2. I rolled it twice at this point.

Place several portions of the filling on the dough, spaced evenly.

Brush the pasta with water between the piles of filling.

Roll out another piece of dough to just slightly thinner than the first piece. This is so it ends up being slightly bigger than the first and can drape over the piles of filling.

Pat the pasta down around the piles of filling, trying to release the trapped air. Push the dough down between the filling, to help the pasta seal. Then cut with a pasta cutter.

Continue until you've used up all the filling. I got 25 ravioli, using the 3 pairs of pasta. I did not need to use any of the pasta scraps. If you wanted, you could make more filling and roll out the scraps.

I stored the ravioli on a wire rack while I made them.

Cook in rapidly boiling salted water for about 15 minutes or till tender. Drain and serve.

Servings: 6
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/514

Chicken in tarragon tomato cream

2012-05-18 07:29:50 UTC

Ingredients:

Default
4.0 each Chicken Breast deboned
1.0 each Onion diced
1.0 each pattipan squash large, cubed
0.25 cup Cognac
1.0 cup Stock, Chicken
0.5 cup Cream, Heavy
2.0 tablespoon Butter
1.0 each Zucchini Slices cubed
1.5 tablespoon Tarragon finely chopped
0.5 can Tomatoes, Diced
4.0 ear Corn cut off cob

Instructions:

Preheat oven to 450

Cut up pattipan squash, removing seeds that are in the middle. Add the cubed zuch.

Toss with oil, salt and pepper. Spread out on cookie sheet.

Roast in the oven till squash starts to brown on top.

If using Sous-vide chicken breasts, remove from the bag, dry, and pan fry to give chicken color.

Otherwise, Use brined deboned chicken breasts. Preheat pan to med high. Dry breasts and toss with oil, salt and pepper. Lightly oil the pan and saute chicken breast.
Place browned breasts into the oven to finish cooking. When done, remove from oven, and set breasts aside.

Return uncleaned pan to the heat. There should be just a little fat in the pan. If not, add some. Add the diced onion and saute. Since there's the brown chicken fond in the pan, make sure you don't burn it. It may loosen with the moisture from the onions. When the fond can take no more heat (onions may not be done yet), add the cognac and flame. When flames die down, add corn kernels, and finely minced tarragon.

Reduce.

Add chicken broth, and reduce further.

While broth reduces, drain pasta. Add about 1/2 can of diced tomatoes (Progresso roasted tomatoes works well) and cook for a few minutes, stirring. Add the pasta and the roasted squash/zucchini to the pan and toss.

Cook briefly to finish the pasta if needed and add the cream. Adjust seasoning with salt and white pepper. When it reaches the proper consistency, remove from heat and stir in the butter, a little at a time.

Plate the pasta. Slice the chicken breasts, and arrange on top of the sauce. Sprinkle plate with chives.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/440

Couscous Salad with Mint

2012-05-13 21:35:36 UTC

Ingredients:

1.0 cup Couscous
2.0 cup Cucumber finely diced
0.25 cup Mint coarsely chopped
0.25 cup Oil, Olive
2.0 tablespoon Lemon Juice
1.0 teaspoon Lemon Rind zest
1.0 cup Cheese, Feta small dice

Instructions:

Saute the couscous in a pan till lightly browned. Cook off in boiling salted water. Rinse in cold water when done.

The lemon zest should be finely minced. Whisk the lemon zest, lemon juice, salt, oil and some black pepper. This mixture may seem salty, but is fine when added to the pasta.

Add the feta and mint to the lemon mixture and toss to coat.

Add the pasta. Adjust seasoning. Chill.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/652

Fregola with pan seared scallops

2012-05-20 17:52:01 UTC

Ingredients:

2.0 pound scallops, sea Dry only
4.0 ear Corn
0.5 pound fregola
0.25 cup Wine, White
4.0 cup Stock, Chicken
0.25 cup Cream, Heavy
2.0 tablespoon Tarragon fresh, minced

Instructions:

Preheat pan. Season scallops. Saute scallops in some butter and oil. Set scallops aside in a warm place.

Cut the corn off the cob. Mince any scallop trimmings and broken pieces. Deglaze the pan with the white wine. When almost evaporated, add the minced scallops and the corn.

Add some chicken stock about a half cup at a time.

Stir until most of the stock is absorbed (this is like a risotto). Then add some more stock and continue till pasta reaches desired degree of tenderness. If you use all the stock, you can add water. Adjust seasonings.

When the pasta is done, stir in the cream, tarragon, and juices that accumulated around the scallops.

Place some of the pasta corn mixture on the plate, and then arrange scallops on top.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/611

Lobster Ravioli

2012-05-18 07:31:48 UTC

Ingredients:

0.5 pound scallops, sea
0.5 pound Lobster raw
2.0 each Egg
2.0 tablespoon Tomato Paste
0.5 cup Cream, Heavy
0.5 pound Lobster cooked, shredded
1.0 each Egg Whites mixed with water

Instructions:

Make a double recipe of the pasta.

While the dough rests, puree the raw lobster and raw scallops in the food processor. When smooth, add the two eggs, tomato paste, and salt and pepper to taste. Slowly add cream and process till thick.

Mix the diced/shredded lobster into the raw lobster and cream mixture.

Quarter the pasta dough, and roll it out trying to keep it wide. Place a portion of the filling every so often on the dough. Baste the dough, around each portion of filling with the egg white mixture.

Flip the dough over the filling...

Press the dough down, around the mounds of filling.

Cut each portion with a pastry cutter or pizza wheel.

Cook in gently boiling salted water till done, about 7 minutes. Serve with lobster sauce.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/560

Meat Sauce

2012-05-18 07:32:19 UTC

Ingredients:

0.25 pound Mushrooms trimmed
1.0 each Bread slice fresh
2.0 tablespoon Milk
1.0 pound Ground Beef 85% lean
1.0 tablespoon Oil, Olive
1.0 each Onion Large, minced
6.0 clove Garlic minced
1.0 tablespoon Tomato Paste
1.0 can Tomatoes, Diced 14.5 oz can
1.0 tablespoon Oregano fresh minced
1.0 can Tomatoes, Crushed 28 oz. can
0.25 cup Cheese, Parmesan grated

Instructions:

Assemble ingredients

Coarsly chop the mushrooms.

Then process the mushrooms in a food processor, and reserve.

Without cleaning processor bowl, add the bread, milk, 1/2 teaspoon salt, and black pepper to taste.

Process until a paste is created.

Add the beef and process until all is well combined. About 6 pulses.

Finely dice the onion.

Heat the oil in a large saucepan over medium high heat. Add onion and mushrooms. Cook till veggies start to brown, and leave a fond on the bottom of the pan.

Add garlic and tomato paste. Cook till tomato paste starts to brown.

Add the liquid from the diced tomatoes and the oregano (reserve some of the oregano). Use the liquid to deglaze the pan, scraping up all brown bits.

Stir in the meat mixture, breaking up any chunks of meat. Cook until meat loses its color, but don't brown the meat.

Add the diced and crushed tomatoes.

Reduce heat to low, and simmer.

After about 30 minutes, when sauce thickens, stir in the cheese and reserved oregano. Adjust seasonings and serve.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/603

Noodle Pudding

2012-05-21 18:08:44 UTC

Ingredients:

Default
0.5 pound Noodles, Broad
0.5 pound Cream Cheese
0.25 pound Butter
0.75 teaspoon salt
1.0 cup Sugar
3.0 each Egg
2.0 cup Milk

Instructions:

Cook noodles al dente
cream cream cheese and butter

add sugar and salt
cream some more. Should be light in color

add eggs, one at a time

Drain noodles and add to cream cheese mixture add milk turn into 13 X 9 cake pan Bake at 350 for 1 hour.

NOTE: I made homemade pasta with 2 eggs and 2 cups of flour (some salt and some water to hold it together). I processed this in the food processor, until it came together, adding a little of the water at a time. Let the dough rest, covered for about 15 minutes, and rolled it out to .5 on the pasta roller (very thin) and cut it with the pasta cutter on the roller. Cooked it briefly, drained, and used this in the recipe. Everyone commented about it being the best they've had...... It does look like too much pasta for the recipe, and it changes the texture of the kugel.... but we thought it was great!!!!

ThermoMix
Place butter and cream cheese in the TM and process for 30 seconds at speed 5.

Insert butterfly, close lid and remove cup. Process at speed 2 for 3 minutes. Add sugar through lid as butterfly is spinning. If not properly creamed or still gritty, process for another minute.

Turn on speed 2 and add eggs, one at a time, through lid. Cream till light in color. Turn mixture into a bowl and proceed with step 4 above.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/39

Orzo With Shrimp, Mussels, and Olives

2012-05-22 19:05:02 UTC

Ingredients:

60.0 milliliter Oil, Olive
4.0 each Shallots 0r 2 large sliced
2.0 clove Garlic
2.0 pound Mussels cleaned
125.0 gram Wine, White Vermouth
500.0 gram Orzo
1000.0 gram Stock, Chicken
250.0 gram Shrimp cleaned and deveined
1.0 each Lemon Juice and zest
50.0 gram Olives, Green chopped
100.0 milliliter Parsley chopped

Instructions:

While a large pan preheats, mince the garlic, slice half the shallots and clean the mussels.

Add half the oil to the preheated pan, followed by the minced garlic and sliced shallots. Saute for about 2 minutes.

Toss in the mussels, and stir for a minute or so over medium high heat. Add the vermouth and cover. Cook, shaking the pan from time to time for a few minutes or till mussels open. Remove the mussels from the heat as they open, reserving all liquid. As mussels cool, remove them from their shells, again reserving the liquid. Strain all the liquid through a fine sieve. You want about two cups. If you're short, supplement with stock.

Add the remaining oil to the TM and process at speed 5. Quarter the remaining shallot and drop the shallot and garlic onto the turning blades and turn TM off. Set heat to 100C and process at speed 1 for 3 minutes.

Install the butterfly. Add the orzo and the reserved mussel broth. Process at 100C speed 2 for about 8 minutes or till most of the liquid is absorbed (see picture).

While orzo cooks, zest the lemon and coarsely chop the zest. Juice half the lemon (we need about 1 tablespoon. If your olives have pits, cut the meat off. Coarsely chop the olives. Mince the parsley.

Add the stock to the orzo. Adjust salt and pepper. Process at 100C for 10 minutes at speed 1. Shorten or lengthen the time to allow for orzo to be just undercooked. Add the lemon juice, lemon zest, mussels and shrimp. Process at 100C for 2 minutes, speed 1.

Stir in the parsley and olives. Plate and enjoy.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/642

Pasta

2012-05-21 17:02:01 UTC

Ingredients:

0.21 pound Flour, all-purpose
0.21 pound flour, semolina
0.25 teaspoon salt
1.0 teaspoon Oil, Olive
2.0 each Egg

Instructions:

Place all ingredients into bowl of a food processor.

Process till everything comes together. Knead briefly, and place under a bowl to rest for 20 minutes.

Divide the dough in half, picking one half to work with. Place other half back under bowl while you work. Pass the dough through the various steps of a pasta machine, until you reach the desired thickness.

Once you've reached the desired thickness, you can use as desired. If making fettuccine, let the uncut dough sit on table a bit to dry out some. Make sure it doesn't stick to the table. Cut as desired.

Thermomix:
One extra large egg per 100 grams of flour works great. Set to closed lid position and process for 2 minutes on interval speed

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/526

Pasta with Mushroom Cream

2012-05-18 07:31:27 UTC

Ingredients:

1.0 pound Mushrooms assorted
1.0 pound Mushrooms, Crimini sliced
0.125 pound Butter
2.0 cup Stock, Chicken
0.5 cup Cream, Heavy

Instructions:

Make the pasta, and allow to sit before cutting. Bring the pot of water to a boil for the pasta.

Slice the mushrooms.... Here are some chanterelles.

And some lobster mushrooms.

And some maitake (hen of the woods).

Saute the mushrooms in batches in a large pan with melted butter. Don't crowd the mushrooms or they'll steam instead of saute. Sprinkle with some salt.

Place all the mushrooms back in the pan, and add the minced clove of garlic. Saute briefly. By now you should have added all the butter. If not, add remaining butter and any reserved juices from the mushrooms.

Cook the pasta, drain well, and add to the mushrooms. Toss to mix and coat the noodles so they don't stick. Add chicken broth and turn up heat. As sauce reduces and thickens, add the heavy cream. Adjust seasonings and serve. In the main picture, I have some broiled Char sitting on top of the pasta.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/527

Potato Gnocchi

2012-05-18 05:04:04 UTC

Ingredients:

2.0 pound Potatoes Red are better
1.0 pinch Salt, Morton Kosher
1.0 cup Flour, all-purpose

Instructions:

First off, all the measurements are estimates. Potatoes never weigh out evenly, and the flour depends on the moisture content of the potatoes.

Steam the potatoes till done. Length of time will depend on the size of the potatoes. When done, peel the skins off. They will come off easily.

Flour your work surface well.

Rice the potatoes onto the floured work surface.

Adding as much flour as is needed, work the potatoes into a dough. This is a feel type of thing. Too much flour will make the gnocchi tough, and not enough will cause them to fall apart when boiled. Knead the flour into the dough till it's smooth, but still somewhat sticky.

Roll the dough into a rope about the thickness of your thumb.

Cut off pieces that are about 1/2 inch long. You can roll them off the tines of a fork if you like to give them more sauce holding ability.

Cook in boiling well salted water. Gnocchi are done about 2 minutes after they rise to the surface. DO NOT bring water to rolling boil like in the picture, as it's easy to over cook them and they'll fall apart.

Cut off a portion of the dough.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/530

Sardinian Couscous

2012-05-18 07:31:51 UTC

Ingredients:

0.25 pound Mushrooms, Crimini sliced
0.25 pound Mushrooms, Oyster broken up
1.0 each Shallots diced
0.25 cup Wine, White
0.5 cup Cream, Heavy
1.0 cup Stock, Chicken
1.0 pound Couscous cooked al dente

Instructions:

Slice the Crimini mushrooms

Separate the oyster mushrooms

Mince the shallots

Saute the Crimini mushrooms in some butter, reserve. Saute the Oyster Mushrooms, reserve. Add the shallot and some more butter if needed to the same pan. Saute.

Deglaze the pan with the white wine.

Reduce till almost dry

Return all mushrooms to the pan.

Add the heavy cream and stock. Bring to a simmer.

Stir in the couscous and sprinkle with some chopped fresh parsley.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/604

Spaetzle

2012-05-18 05:56:28 UTC

Ingredients:

0.75 cup Milk
3.0 each Egg large
1.0 teaspoon salt
2.25 cup Flour, all-purpose
0.25 teaspoon Nutmeg ground

Instructions:

Mix the eggs, milk, salt and nutmeg in the food processor.

Add the flour in batches. Should be like a thick batter.

Bring a pot of salted water to a boil. Use a spatzle maker to add batter to the boiling water. Dumplings will rise to the surface when done. Remove with a spider or slotted spoon to a buttered bowl.

Preheat a large pan, and melt some butter. Add dumplings and saute till dumplings start to brown.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/522

Stufato

2012-05-22 05:01:50 UTC

Ingredients:

0.5 pound Percatelli cooked
0.5 cup Oil, Olive
18.0 each scallops dry
24.0 each Shrimp Jumbo, cleaned
50.0 each clams littleneck
2.0 pound Mussels cleaned
2.0 pound Haddock cut into cubes
6.0 each Tomatoes, Plumb skinned, deseeded, and chopped

Instructions:

Prepare stufato sauce (recipe below) and cook off the percatelli. Divide the olive oil between the pots. You want it to coat the bottom of the pot. (I like to use la cruset pots for this, but you can use any individual pots with a tight fitting lid).

Assemble and clean the seafood.

Divide the cooked pasta between the pots. Toss to coat with oil and to oil the sides of the pots.

Add the shrimp and scallops.

Add the fish, clams and mussels.

Divide the tomatoes between the pots.

Divide the stufato sauce between the pots.

Cover and bake in a 500 degree preheated oven (as hot as it goes) for about 10 minutes, or till mussels and clams open. Don't overcook.

Serve pot in a big soup bowl.

Turn out into bowl at the table.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/646

Swedish Meatballs

2012-05-21 19:15:37 UTC

Ingredients:

2.0 each Egg large
120.0 gram Cream, Heavy
2.0 each Bread Slices, cubed
500.0 gram Veal, ground
2.0 each Shallots Large, peeled
0.0 teaspoon Nutmeg, ground fresh grated
0.25 teaspoon allspice ground
0.25 teaspoon Pepper, Black ground
2.0 teaspoon Sugar, brown
1.0 tablespoon salt
2.0 teaspoon Baking Powder
500.0 gram Ground Chuck
2.0 cup Oil, vegetable for frying

Instructions:

Place the bread, cream and eggs into the TM.

Use a good quality sliced bread. Remove the crusts and cube the bread.

Process on speed 4 with butterfly for 10 seconds. There should be no big clumps. Pour out of TM and reserve. No need to wash bowl.

***Note, this bread and milk type of mixture is called a panade.

Remove butterfly and add quartered shallots.

Process shallots for 7 seconds at speed 8. Stop midway and scrape down.

Add veal, nutmeg, allspice, pepper, brown sugar, salt and baking powder.

*** Do NOT use butterfly (disregard picture showing it in TM)

Process at speed 4 for 2 minutes, scraping bowl midway.

Add the panade (reserved bread and cream mixture) and process for another minute at speed 4.

Turn veal mixture into a bowl and add beef. Mix with a spatula, by hand, until uniform. You do not want the beef integrated with the TM as that would affect the texture.

Shape into 1 inch (2.5 cm) meatballs.

Heat oil in a large frying pan (I use a #12 cast iron pan). Adjust the amount of oil based on the width of the pan. Heat oil to 350F (175 C) and place balls in one at a time. Fry for about 7 minutes till brown all around, turning as needed.

Remove with a slotted spoon or spyder

For an appetizer, place balls in sauce and serve. In picture, I made pasta, tossed the pasta with the sauce, and served the meatballs on top. Nice variation from the Italian version.

Servings: 6
Prep Time: 1 hour and 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/634

Vegetarian Tomato Mushroom Soup

2012-05-18 23:05:09 UTC

Ingredients:

4.0 cup stock, Vegetable
1.0 can Tomatoes, Plumb
1.0 pound Mushrooms mixed, sliced
1.0 clove Garlic minced
0.5 pound Pasta cooked
0.5 cup Oil, Olive

Instructions:

Put the stock into a saucepan and add the tomatoes by crushing in your hand as you add them. Add the juice in the can as well. NOTE: I like progresso tomatoes for this soup.

Break up or slice the mushrooms. Use a variety. Here I have 4 types.

Add the mushrooms to the soup. Add the olive oil and salt and pepper to taste.

Simmer for about a half hour, stir in the cooked pasta and serve. Top with some chopped chives and/or some grated cheese.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/584

White Bean Soup with Pasta and Rosemary Oil

2012-05-18 07:30:48 UTC

Ingredients:

Default
2.0 cup Beans, Cannellini
2.0 tablespoon Oil, Olive
1.0 tablespoon Rosemary
1.5 cup Onion
3.0 each Carrot
1.0 stalk Celery
5.0 clove Garlic
0.33 bunch Parsley
1.0 cup Tomatoes
1.0 cup Pasta
1.0 each Oil, Rosemary

Instructions:

Cover the beans with boiling water and set
aside while you prepare the rest of the ingredients.

Heat the oil with 1 tablespoon rosemary in a soup pot over medium
heat. Add the onion, carrots, and celery and cook until the onion
is softened and starting to color in places, about 10 minutes.
Stir in the garlic and parsley and cook for a few minutes more.
Drain the beans and add them to the pot along with the tomatoes and
2.5 quarts chicken stock.. Add chili pepper. Bring to a boil, lower the
heat, then simmer,
covered, until the beans have begun to soften, about 1 hour. Add
2 teaspoons salt and continue cooking until the beans are
completely tender another 30 minutes or so.

Puree half the soup to give is some body--or leave it thin. (For a
thicker smooth soup, puree all of it.)

Cook the pasta in boiling salted water, then drain. Strain the
rosemary oil. Ladle the soup into bowls and add some pasta to each.
Drizzle some of the oil over each bowl and add pepper to taste.
Cover with thin shavings of Parmesan.

Variations:

White Bean and Pasta Soup with Sage: Replace the rosemary with 2
tablespoons chopped sage or 1 tablespoon dried and add 1/4 teaspoon
red pepper flakes. For garnish, fry 12 fresh sage leaves in 1/4 cup
olive oil until they darken. Serve them floating on the soup and
the remaining oil drizzled over the top.

White Bean and Pasta Soup with Greens: Remove and discard the stems
from 1 bunch of chard, spinach, mustard greens, or kale. Coarsely
chop the leaves and saute in a little olive oil with a little
chopped garlic and a pinch of red pepper flakes until tender. Add a
little water to the pan if it's dry and the greens aren't done.
Times will vary, so taste them. Season with salt and stir into the
soup just before serving.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/36