Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!pull-feed.internetmci.com!newsfeed.internetmci.com!su-news-hub1.bbnplanet.com!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!howland.erols.net!ais.net!cdc2.cdc.net!newsfeed.concentric.net!vyzynz!inquo!in-news.erinet.com!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: LeiG@aol.com Newsgroups: rec.food.recipes Subject: COLLECTION (2) Pasta Sauces Followup-To: rec.food.cooking Date: 12 Mar 1997 16:23:07 -0700 Organization: America Online Lines: 71 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <970310160901_1948448640@emout08.mail.aol.com> Reply-To: LeiG@aol.com NNTP-Posting-Host: mack.rt66.com ASPARAGUS SAUCE SCALLOP AND MUSHROOM SAUCE << From: sedu52101006@scsud.CTSTATEU.EDU (ARTHURS) I am looking for some good pasta recipes using something other than tomato sauce. I enjoy cooking with different vegetables and chicken or seafood. Please respond via email as well as posting here. Sincere thanks. >> Hope this is of help. Lei Gui Bronx,NY ASPARAGUS SAUCE source: Biba's Italina Kitchen 3/4 pound asparagus tips, approximately 4 pounds asparagus 1 cup heavy cream 1/2 cup chicken broth or clear vegetable broth 3 tablespoons unsalted butter salt to taste 1/2 cup freshly grated Parmigiano-Reggiano cheese 8 oz cooked pasta Bring a small saucepan of salted water to a boil. add the asparagus tips and cook until tender but still firm to the bite, 1-2 minutes, depending on size. Drain Asparagus tips and reserve about one third. Combine the remaining asparagus tips with the cream and the broth and puree in a food processor to a smooth consistency. Heat the butter in a large skillet. Add the pureed Asparagus and reserved asparagus tips. Season with salt. Simmer the sauce over very low heat for a few minutes or till sauce has a medium-thick ,creamy consistency, Keep sauce warm over very low heat while you cook the pasta. When pasta is cooked, drain and add to sauce in skillet. Add Parmigiano and mix over low heat to combine. Serve immediately with some more Parmigiano if desired. SCALLOP AND MUSHROOM SAUCE source: Biba's Italian kitchen 1 oz porcini mushrooms, soaked in 2 cups lukewarm water for 20 minutes 2 tablespoons unsalted butter 1-2 tablespoons olive oil 3/4 pound sea scallops, the smallest you can find or cut in half horizontally 1 garlic glove, minced 1/2 cup dry white wine 1/2 cup heavy cream salt to taste 1-2 tablespoons chopped fresh flat-leaf Italian parsley or regular parsley 8 oz cooked pasta Strain the porcini mushrooms and reserve the soaking water. Rinse the mushrooms well under cold running water and chop them roughly. Line a strainer with two paper towels and strain the mushroom water into a bowl to get rid of the sandy deposits. Set aside. Heat the butter and the oil in a large skillet over medium heat. when the butter begins to foam. add the scallops and saute until they are lightly golden, about 2 minutes. add the garlic and the porcini mushrooms and stir for about 1 minute. add 1/2 cup of the reserved mushroom water, the wine and the cream, and season with salt. cook stirring until the liquid is reduced by half and has a medium thick consistency, 2-3 minutes. Turn the heat off under the skillet. Drain the pasta and place it in the skillet with the sauce. stir in the parsley and toss everything quickly over low heat until the pasta and sauce are well combined. Taste and adjust the seasoning and serve. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.