Subject: Sauce alla Gigi (4) Collection
From: [email-masked] (Jim Weller)
Date: 13 Feb 2000 01:21:08 GMT
Newsgroups: rec.food.recipes

Wild Mushrooms in Harlequin Sauce
Sun-Dried Tomato Cream Sauce
Piquant Red Sauce
Rigatoni with Creamy Tomato Sauce

 > From: Danny boy <[email-masked]>
 > how do i make alla gigi sauce, its like tomato, white wine and cream,

You will have to ask Gigi. <G> Alla Gigi means in the style of Gigi or
Gigi's way. In the meantime here are four dishes with tomato, cream and
wine sauces. Perhaps one will be close to what you're looking for.....

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
    Title: Wild Mushrooms in Harlequin Sauce
 Categories: Side dish, Mushrooms, Sauces
    Yield: 4 servings
 
    1 lb Wild mushrooms
  1/4 oz Dried porcini
    2 Tbsp Butter
    1 Tbsp Tomato paste
    1 cup  Heavy cream
  1/4 cup  Dry white wine
    1 Tbsp Basil, chopped or
    1 tsp Dried basil
    1 tsp Dried sage
  1/2 tsp Sugar
  1/2 tsp Salt
 
Place the fresh mushrooms in a large saucepan and add  1/2 cup water.
Bring to a boil over high heat, reduce heat, cover tightly, and let
mushrooms "sweat" for 20 min. Pour the liquid from the mushrooms into
a small saucepan, leaving the fresh mushrooms in the large pan. Set
the mushrooms aside.  
Add the dried porcini to the small saucepan and bring to a boil over
high heat. Reduce heat to low and simmer the porcini for 20 min or
until very soft. Place the porcini and  1/2 cup of the liquid in a
blender. If there's not enough cooking liquid, add a little water.
Puree until smooth.
Return the mushroom puree to the saucepan and add the butter, tomato
paste, cream, wine, basil, sage, sugar, and salt. Simmer over medium
heat until slightly thickened, about 5 min. Strain the sauce, then add
to the sweated fresh mushrooms. Reheat and serve on its own or use as
a sauce for chicken, pork, veal, or game birds.

A Cook's Book of Mushrooms by Jack Czarnecki 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
    Title: Sun-Dried Tomato Cream Sauce
 Categories: Sauces
    Yield: 4 servings
 
    3 Tbsp Olive oil
    1 cup  Onion; chopped
   28 oz Crushed plum tomatoes in
         Puree
  1/2 cup  Sun-dried tomatoes; chopped
  1/4 cup  Wine
         Pepper
  1/3 cup  Heavy cream
         Parsley
         Parmesan cheese
 
Serve over tortellini or ravioli. Heat olive oil in skillet. Add
onion and saute over medium heat for 3-4 minutes. Add tomatoes in
puree, sun-dried tomatoes and wine. Bring to a boil and lower heat.
Simmer for 15 minutes, stirring occasionally. Add pepper, cream and
parsley. Simmer for 3-4 minutes.

OLIVIA EVANS (VPRJ01A) prodigy.com
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
    Title: Piquant Red Sauce
 Categories: Vegetarian, dairy, sauces
    Yield: 8 Servings
 
    1 Tbsp Olive oil
    3    Cloves garlic; minced
  1/4 tsp Crushed red pepper flakes
  1/2 tsp Dried thyme or tarragon
  1/4 tsp Sugar
  1/2 cup  Vodka or dry white wine
   28 oz Canned whole tomatoes in
         -juice
         Chopped and juices reserved
  3/4 cup  Half-and-half or light cream
  1/4 cup  Loosely packed fresh basil
         -leaves; finely chopped
         Salt and freshly ground
         -black pepper; to taste

If you cook with dairy products, this tangy red sauce is a good choice
for tubular pasta, such as penne or rigatoni.
In large saucepan, heat oil over medium heat. Add garlic and cook,
stirring often, 1 minute. (Do not let it brown.) Add red pepper
flakes, thyme or tarragon, sugar and vodka or wine. Simmer until
liquid is reduced by half, 5 to 7 minutes. Stir in tomatoes and juice
and simmer 10 minutes. Add half-and-half and cook 1 minute. (Do not
allow to boil.) Remove from heat and stir in basil if desired. Season
to taste with salt and pepper.

PER 1/2-CUP SERVING: 105 CAL.; 2G PROT.; 4G TOTAL FAT (2G SAT. FAT);
6G CARB.; 8MG CHOL.; 230MG SOD.; 1G FIBER.

Recipe by: Vegetarian Times Magazine

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
    Title: Rigatoni with Creamy Tomato Sauce
 Categories: Pasta, Italian, Main dish, Easy
    Yield: 4 Servings
 
    8 oz Dry rigatoni or penne,
         -cooked, drained, and kept warm
    1 Tbsp Olive oil
  1/2 cup  Diced onion
    2 Tbsp Dry vermouth or white wine
   15 oz Can chunky tomato sauce
  1/2 cup  Heavy cream
    1 cup  Ripe olives, halved
  1/2 cup  Parmesan, grated
  1/4 cup  Green onions, sliced
 
In large skillet, heat oil; saute onion for 4-5 minutes.  Add
vermouth; cook for 1 minute.  Stir in tomatoes and juice, cream,
pasta, ripe olives, and Parmesan cheese; toss well.  Sprinkle with
green onions.

Suggested wine: Chenin blanc or white zinfandel
From Bryan/College Station Eagl 
MMMMM

                                              YK Jim

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