with olives as a small, delightful aperitif accompanied with a glass of bubbly, all the way to fresh lobster drizzled with tantalising lemon, and obviously, rich, sweet tomatoes blessing platefuls of
freshly cooked pasta, there is no doubt that you will eat well and good.
The culinary centerpiece of service will be the Dalla Forma preparation in which
freshly cooked pasta will be tossed in large cheese wheels of Parmigiano, Pecorino, Romano or Pecorino Gran Cru.
Forma's menu features a collection of small plates and entrees, wine and beer cheese tasting options, and a selection of dishes served Dalla Forma - a unique preparation method where
freshly cooked pasta is tossed in large cheese wheels, prior to being served.
The freshly cooked pasta or rice is then drained using a clever tub cap that doubles as a strainer.
This sauce can be prepared ahead of time to save time and just topped on
your freshly cooked pasta.
You could also serve it on
some freshly cooked pasta for a fresh tasting and utterly delicious sauce.
Serve immediately over
freshly cooked pasta and sprinkle with extra grated Parmesan cheese and a sprinkle of minced parsley and enjoy!
Serve with
freshly cooked pasta or quality cheese tortellini.
Mix the sauce into
freshly cooked pasta.
The same ingredients could be sautéed together in the butter or a little olive oil and served tossed with
freshly cooked pasta, wilted spinach and a little grated parmesan for a much more appetising and lower fat meal.
I am thinking of making this for Thanksgiving - if I make the sauce a day ahead and reheat, then toss with
freshly cooked pasta before serving, do you think that would work ok?
Not exact matches
I know you don't heat the
freshly made pesto, just pour it over the hot
cooked pasta but would you suggest warming the leftover pesto that's been refrigerated a bit or at least bring it to room temperature before using?
Spoon the scallops and sauce over
freshly cooked angel hair
pasta that has been tossed with extra-virgin olive oil, salt,
freshly ground black pepper and a pinch of crushed red pepper flakes.
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup
cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and
freshly ground pepper 450 to 500 g short, dry
pasta 1 cup fresh or frozen green peas
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon
freshly ground black pepper 4 cups
cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon
freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE
cooking spray (for greasing) 1 pound cavatappi
pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and
freshly ground black pepper (to taste)
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon
freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat
pasta (such as ditalini or smallish shells),
cooked until al dente
3/4 cup coarsely chopped cashews, toasted 1 cup water 1 1/4 teaspoons salt, divided 6 (4 - ounce) skinless, boneless chicken breast halves 1 teaspoon
freshly ground black pepper
Cooking spray 1/4 cup finely sliced onion (I added extra onion) 1 (8 - ounce) package sliced baby bella or button mushrooms (I added 1/2 of another package) 4 cups
cooked whole wheat
pasta Chopped parsley (optional)
Food processors are also excellent for grating cheese; those bags of «shredded» mozzarella or cheddar bear very little resemblance to actual cheese, and if you / are / going to
cook pasta, may I recommend a
freshly grated romano or parmesan instead of salty but otherwise bland Kraft - in - the - green - shaker - can?
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar
Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional)
Pasta sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to direc
Pasta sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce
pasta of choice, cooked according to direc
pasta of choice,
cooked according to directions
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup
freshly grated Parmesan cheese Directions In a pot of boiling, salted water,
cook the
pasta according to package directions.
Toss with
cooked drained
pasta, adding the two tablespoons of butter, and serve with
freshly grated Parmesan cheese.
Italian Restaurant «Trattoria» Italian restaurant with
pastas and pizzas
freshly cooked, with an exquisite salad buffet.