Yeah, I always have trouble with the "wait 15 minutes" thing so I'm constantly picking burnt flesh from the roof of my mouth.
Even dogs learn, but not me.
June 5, 2006 11:59 PM
For some reason, the link to pasta soufle went to a blank page. I'm dying to know about pasta soufle, I've never had it. Is there another link?
June 6, 2006 8:46 AM
Holly, try again. It worked for me when I tried it.
It's a Deborah Madison recipe and works brilliantly.
June 6, 2006 10:46 AM
Or use the search button on the right column of our site: if you search for Madison and pasta you'll find it. It's a lovely, surprisingly light pasta dish with angel hair pasta and cheese.
Mmmmm....I haven't made it in a while....!
Meg in Paris |
June 6, 2006 1:30 PM
I cannot raise the pasta souffle recipe either, just get a blank page. I tried the search option, also looked in the recipe archives under grains, beans, pasta. Any other suggestions??
June 7, 2006 8:01 AM
Try copying and pasting this URL into your browser:
I don't know why it doesn't work for some and does for others!
Meg in Paris |
June 7, 2006 9:42 AM
I've just realised that the mac-a-chee link WAS broken and it's now fixed, by the way!
Meg in Paris |
June 7, 2006 9:48 AM
I've rebuilt the site. It may fix some of the internal link problems.
June 7, 2006 11:34 AM
Thanks for reposting the link. After I commented the other day, I did try to do a search for soufle and came up with nothing. Than I realized I was missing an F!
The recipe looks great, I'll have to try it sometime.
June 8, 2006 11:12 AM
I can't, I just can't sit on my hands at let you call this Bolognese. not in the least. In recompense for being the rain-on-the-parader, here's my recipe for an authentic lasagne bolognese, adapted from Montanari et al, La cucina Bolognese:
Ragù alla bolognese
2/3 lbs ground pork (grind the meats youself for best results)
2/3 lbs ground beef
¼ lbs finely chopped or ground pancetta
strongly suggested: 1/3 lbs finely chopped or ground chicken livers
¼ lbs minced prosciutto
1/3 lbs loose sausage
butter and olive oil
1 chopped onion or 4 shallots
1 chopped carrot
1 chopped stalk of celery
1 c red wine
2/3 lbs of peeled chopped tomatoes, tomato sauce, or diluted tomato paste
freshly ground nutmeg
Saute the pancetta, celery, carrot and onion in butter and oil. Add the ground meats, brown for a long time, until the meat is browned and slightly crunchy. Add wine, let it evaporate, then add the tomato. Lower the flame as low as possible and continue to cook for at least 3 hours, wetting with broth when it becomes . Towards the end, you canadd some milk, if you like. Correct the seasoning with salt, nutmeg and pepper.
There are infinite variations on this recipe. Try adding dried or fresh sautéed mushrooms, chicken livers, hearts and gizzards.
Serve over tagliatelle with grated parmigiano or in a classic lasagne Bolognese.
Lasagne verde alla bolognese
1 lb flour
¾ lb cooked spinach, squeezed dry and passed through a food processor
1 cup olive oil
ragù alla bolognese
béchamel made with 1L of milk
abundant grated parmigiano
To make the pasta: remember that the quantities depend on the moisture in the flour and the spinach and the size of the eggs. Pour the flour into a large bowl or onto an ample work surface, make a hole in the middle of the flour for the wet ingredients. Carefully add the eggs, oil and spinach, mix them without spilling out of the flour. Incorporate the flour slowly so as not to spill the wet ingredients until the dough is smooth. Allow to rest covered for at least a half hour. Roll out the sheets for the lasagne to fit your pan, making sure not to make them too thin. Cook al dente.
Lightly butter the pan and form a layer with the pasta, cover with a thin veil of béchamel, then ragù, then grated parmigiano. Continue these layers until you’ve exhausted the ingredients, at least 4 to 6 layers of pasta. For the final layer, add a little ragù to the remaining béchamel and cover the pasta, then cover with grated parmigiano. The traditional way to cook the lasagna is covered with a final plain layer of pasta, which is removed after the first 20 minutes of cooking at 325 to 350°F to let the sauce on top brown. The same could be achieved with foil cover. In either case, the lasagna needs another 10 minutes to brown.
Allow to rest 10 minutes before serving.
June 12, 2006 6:09 AM
This was again the second recipe I got hold of. I asked my wife to get this cooked. And I must say the best I had on this bloody cold weather.
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