Subj : BH&G 3307
To   : All
From : Dave Drum
Date : Tue Jul 13 2021 06:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gemelli w/Asparagus & Sausage
 Categories: Vegetables, Pasta, Pork, Dairy, Cheese
      Yield: 6 Servings
 
      2 bn Small or medium asparagus
           +=OR=+
      8 oz Broccoli florets
      1 lb Gemelli or fusilli
    1/2 c  Pine nuts (opt)
      1 lb Bulk Italian sausage
      1 md Onion; chopped
    1/3 c  Whipping cream
      1 ts Kosher salt
      1 c  Sheep's milk or whole-milk
           - ricotta
           Fresh ground black pepper
    1/3 c  Grated Parmigiano-Reggiano
           - cheese
     10    Fresh basil leaves
           Ricotta cheese (opt)
 
  Set oven @ 325ºF/163ºC.
  
  Bring a large pot of water, with 1 tablespoon salt added,
  to boiling. Cut top 2" from asparagus stalks (reserve
  asparagus stalks for another use; see "What About the
  Stalks?") Cook asparagus tips or broccoli in the boiling
  water for 3 to 4 minutes, just until tender. Using a
  large skimmer or long-handled strainer, transfer
  asparagus or broccoli to a colander. Rinse under cold
  running water to stop the cooking.
  
  Return asparagus cooking water to boiling. Add the pasta;
  cook according to package directions, about 10 minutes,
  just until tender to the bite (al dente). While pasta is
  cooking, spread the pine nuts on a baking sheet and bake
  about 10 minutes, just until golden.
  
  Meanwhile, in a large skillet, cook sausage and onion
  until meat is browned and onion is tender; drain off fat.
  Add asparagus tips or broccoli, all except 1 tablespoon
  of the pine nuts, the cream, and salt. Simmer about 2
  minutes. When pasta is almost done cooking, use a skimmer
  or long-handled strainer to transfer it to the skillet,
  reserving cooking water. Add ricotta, plenty of freshly
  ground black pepper, and about 1 cup of the pasta cooking
  water. Increase heat to high; toss until pasta is well
  coated, about 30 seconds. Add Parmigiano then toss again.
  Transfer to a large platter, top with reserved pine nuts
  and basil. Serve with additional ricotta.
  
  FROM THE TEST KITCHEN: If pasta is too dry, add
  additional pasta water until desired consistency is
  reached
  
  WHAT ABOUT THE STALKS?: Donatella's recipe calls for the
  tips only of the asparagus, so she uses the remaining
  stalks for a side dish. Cut stalks in 2-inch pieces, cook
  in lightly salted water just until they turn bright
  green, drain, then transfer to a baking dish. Drizzle
  with a little melted butter, sprinkle with Parmesan
  cheese, and bake at 450ºF/232ºC for 6 to 8 minutes
  until the cheese is crusty and browned.
  
  Makes: 6 servings
  
  Better Homes & Gardens | October 2016
  
  MM Format by Dave Drum - 25 October 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I never drink at breakfast because I always call it brunch.
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