Back with another Cooking School follow-up to 18-19: Pasta I from a few weeks ago. 18-10: Pasta II discusses proper pasta making techniques & cooking methods on its front face, as well as offering some tips on using fresh and dried varieties. On the back side, the deep dive into the myriad of pasta shapes that started with 18-9: Pasta I continues–this card covers smaller forms like penne, farfalle, and tortellini.
Most of this advice is pretty generic–here’s a basic pasta dough recipe, and pasta cooking methods are outlined pretty well here. I’ve made both plain dough as well as some with spinach and sun-dried tomato–it’s a lot of work, but the taste difference is pretty noticeable. I don’t currently have a pasta machine, but I’d love to add one to my already-too-large collection of kitchen appliances and tools.
After the jump, read about some more pasta shapes–there’s some links to a few additional pasta dishes we’ve already covered here as well.
I like dishes that are easy enough to prepare on a weekday night. 6-14: Chicken Breasts with Tomato Salsa teaches you to make a simple salsa to put on top of some tasty chicken breasts. 🍗
I really enjoy dishes like this for dinner: simple and flavorful ingredients which combine to make a nutritious, Simply Delicious meal.
Get ready for another big batch of baked goods–it’s time for this year’s adventure (XMAS 16) into holiday baking (aka everyone’s presents for Christmas this year). Last year I made 6 Simply Delicious recipes as gifts, and this year came out to a total of 7. 🎅 I’m going to attempt to cover them in the order they were made, and the first recipe of the batch was 17-47: Italian Fruit Bread. 🇮🇹
This recipe seems similar to a panettone, although not as sweet or flaky and shaped differently. Despite the variations, I still thought it made a nice Christmas gift, especially only just including a few slices in each gift bag. 🎁
I’ve been meaning to make this one for a while–spinach fettuccini was my favorite as a kid. I usually had it with Alfredo sauce, and the cheesy sauce in 12-10: Cheesy Tagliatelle is like a thinner, red pepper-ier version of that. 🍽
I’m not quite sure what the major difference between tagliatelle and fettuccini is–the TL;DR of a quick search indicates it has to do with fettuccini noodles being the same width as tagliatelle, but a bit thicker. The two come from different parts of Italy, but both roughly refer to the same concept.
Artistic appetizers are amazing!🖕 I can’t get enough of them and Simply Delicious has interesting appetizer recipes that are easy to prepare like this one, 1-11: Ham Rolls with Italian Salad. 🇮🇹
Easy to prepare ahead of time, these rolls are light and delicious appetizers to serve for any occasion. ✅
This recipe, 12-3: Pasta Bolognese calls for spaghetti on the back of the card, but the dish on the front clearly shows the meat sauce on Rotini. 🍝
The blurb on the front of the card is definitely true. “Quick to prepare and not too expensive,” is exactly how I felt about this dish.
🐰 The Easter Bunny has come early this year and he’s brought 5-13: Italian Easter Pie! I prefer the Cadbury Bunny to the Easter Bunny, but I’ll eat this pie any day.
This dish is certainly elegant and delicious, I’ve never made a Torta Pasqualina before. Now I can check it off the list. ✅
12-23: Tortellini with Broccoli is yet another Simply Delicious recipe where their idea of a cream sauce is pouring sour cream on top of something warm and stirring it in. When using lactose free sour cream, the sauce comes out too thick. It’s still chunky on top of the pasta. Maybe I need to cook it longer or stir it more, I will keep experimenting to find out. Onto…the recipe!
It had been a while since I ate tortellini and this recipe gives you an idea of how to make a sauce in a pinch. Simply Delicious has other recipes such as 6-2: Fiery Chicken Casserole where the method to make a quick cream sauce is to dump sour cream into the pot.
1-9: Four Seasons Pizza is a weird little pizza. This appetizer uses ingredients from the 4 different seasons (from my interpretation): ham for spring, olives for summer, mushroom for autumn, and shrimp for winter. The marinated artichoke heart in the middle reminded me of the sun. 🌞
As I stated in the 13-11: Vegetarian Pizza post, I do enjoy pizza. I made these 4 small pizzas and was able to freeze 2 of them whole to eat later. 🍕
Jamie made this dish previously, without documenting the process, and I really enjoyed the bread. I took a shot at making this dish to practice using yeast to make a dough.
My final dish was not circular like a pizza, it was easier to flatten the dough into a square like a flatbread.