As You Want Dishes
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As You Want Dishes
No matter what kind of dish,it is for people,it should be amazing and delicious,just like what we want.
Curated by felicia
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Rescooped by felicia from Le Marche and Food!

Rabbit Ragu For Pasta

Rabbit Ragu For Pasta | As You Want Dishes |

[...] Slow Cooker Rabbit Ragu For Pasta
Yield: Serves 6Prep Time: 20 minsCook Time: 4 - 5 hrs

1 (3-pound) Rabbit, Cut Into 4 PiecesFine Sea Salt & Black Pepper1/4 Cup Olive Oil1/4 Cup Diced Pancetta or Bacon1 Large Onion, Finely Chopped1 Carrot, Finely Chopped1 Celery Rib, Finely Chopped4 Garlic Cloves, Finely Chopped1 Teaspoon Dried Oregano1 Cup Dry White Wine1 (28-ounce) Can Diced/Chopped Tomatoes (preferably San Marzano)3 Tablespoons Tomato Paste1 Cup Water1/3 Cup Chopped Fresh Parsley1/4 Cup Chopped Fresh Basil1 Pound Pasta of ChoiceTo Serve:Grated Pecorino Cheese

Pat rabbit dry and sprinkle with salt and pepper.
Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch.
Transfer rabbit to your slow cooker, reserving fat in skillet.
Add pancetta, onion, carrot, celery, garlic, oregano, and cook over medium heat, stirring occasionally, until the pancetta and vegetables are golden brown, 5 to 6 minutes.
Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes.
Stir in tomatoes, tomato paste, and water, and bring to a boil.
Stir in the parsley and basil, then pour the tomato mixture over the rabbit pieces.
Turn the slow cooker on low for 4 to 5 hours.
Transfer rabbit pieces to plate, and when cool enough to handle, remove meat from bones, discarding bones and gristle, and shred the meat.
Return meat along with any juices to sauce to the slow cooker, taste, and adjust salt and pepper as needed.
If this sauce hasn't thickened, turn on high for 30 minutes and cook without the lid.
Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente.
Drain in a colander, and return pasta to pot.
Add half the sauce to the pot, and stir well to mix.
Serve in individual bowls, with a scoop of additional sauce on top.
Pass the cheese at the table.

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Via Mariano Pallottini
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Rescooped by felicia from Le Marche and Food!

Pasta of the Last Minute: Linguini Fini with Sardines & Pickled Cherry Peppers

Pasta of the Last Minute: Linguini Fini with Sardines & Pickled Cherry Peppers | As You Want Dishes |

Linguine Fini with Sardines & Pickled Cherry Peppers Recipe


1 lb linguine fini (cappellini, spaghetti, linguine, or trenette may be used)1/2 cup + 2 tbsp extra virgin olive oil, divided1 pkg. {3.75 oz (105 g)} of skinless & boneless sardines, drained & roughly chopped5 cloves of garlic, diced or grated – divided4 pickled cherry peppers, cored, seeded, and roughly chopped1/2 cup Panko bread crumbs3 tbsp fresh parsley, choppedsalt & pepperreserved pasta water


Make the bread crumb topping:
In a small mixing bowl, combine 1 diced/grated garlic clove, bread crumbs, and 2 tbsp of olive oil. Season lightly with salt & pepper. Mix thoroughly.
In a small frying pan over med-high heat, lightly toast the bread crumb mixture. Do not allow to get too dark or it will ruin the dish. Remove from heat and set aside.
Bring a large pot of heavily salted water to boil. Add the pasta and stir.
In a large frying pan over med heat, add the remaining olive oil. Once hot, add remaining garlic and sauté for 1 minute.
Add the pickled peppers to the pan and continue sautéing for another minute before adding the sardines. Continue sautéing until the pasta has cooked 2 minutes less than the package’s cooking instructions indicate for al dente. If you’ve timed everything correctly, you should sauté the sardines for no more than 5 minutes before the pasta is ready.
Drain the pasta, reserving 1 cup of the pasta water.
Add pasta to the pan containing the sardines and peppers. Gently toss to evenly coat the pasta. If too dry, add enough pasta water to create a sauce. Continue to sauté until the pasta is al dente, 1 to 2 minutes more.
Remove from heat, add 2/3 of the bread crumb mixture, and toss.
Place on a serving platter and garnish with remaining 1/3 of the bread crumb mixture.
Serve immediately.

Via Mariano Pallottini
jasmin's comment, February 21, 2013 6:40 AM
Very nice recipe. I like to share you for easy breakfast recipes.
Rescooped by felicia from Le Marche and Food!

Aglio, olio e peperoncino - Pasta with Garlic, Oil and Hot Pepper

Aglio, olio e peperoncino - Pasta with Garlic, Oil and Hot Pepper | As You Want Dishes |

Super simple pasta that I call the “mother of all pasta dishes” since its garlic and oil base forms the foundation for countless other pasta sauces. It’s also the quintessential impromptu spaghettata. I’m sure all the Italians and Italo-Americans out there have grown up with this pasta, but I have always been surprised at how many non-Italians have never had it, or even heard of it.

The essential recipe is as follows:


For 4-6 servings (400g/14 oz) of pasta:3-4 garlic cloves, peeled and slightly crushed2-3 whole peperoncini (dried hot red peppers)Enough olive oil to cover the bottom of your skilletA few sprigs of fresh parsley, finely choppedSalt to taste

Put water on to boil for the pasta.

While the water is coming to a boil, sauté the garlic in the olive oil, along with the peperoncino, on low heat until the garlic is lightly golden brown, then turn off the heat. (Do not let the garlic burn, or it will turn bitter.) Add some chopped parsley at end (some people omit the parsley but I like the subtle flavor and color it adds).

When the water comes to a vigorous boil, salt very well and add your pasta—either spaghetti or linguine—and cook till al dente.

Drain and pour into a warmed bowl, then pour the oil and garlic mixture on top. Mix thorough, taste for seasoning and add more salt if needed, then serve and eat immediately. (You can add a few bits of chopped parsley on top for color.) In the alternative, you can add the pasta directly into the skillet where you’ve sautéed the garlic and hot pepper.

Via Mariano Pallottini
Appassionata's curator insight, March 1, 2013 7:34 AM

So simple and one of my favourite dishes!