MAIN Ã LA PÃ¢TE RECETTES RECIPE
Provided by: Martha Stewart
Yield: Makes enough for 3 dozen cream puffs
|1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces|
|1 teaspoon sugar|
|1/2 teaspoon salt|
|1 1/4 cups all-purpose flour|
|4 large eggs, plus 1 large egg white|
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
VRAI CARBONARA RECETTES RECIPE
Provided by: Riley Wofford
Total time: 30 minutes
Prep time: 20 minutes
|1 tablespoon extra-virgin olive oil|
|4 ounces pancetta, guanciale, or bacon, sliced into 1/2-inch thick strips|
|1 large egg, plus 3 egg yolks|
|1/4 cup heavy cream|
|Kosher salt and freshly ground black pepper|
|1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving|
|1 pound spaghetti|
- In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.
- Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.
OUR FAVORITE BABA GANOUSH (ROASTED EGGPLANT DIP)
Provided by: Adam and Joanne Gallagher
Total time: 1 hours 5 minutes
Prep time: 25 minutes
Cook time: 40 minutes
Yield: Makes approximately 6 servings
|2 medium eggplants (about 2 pounds or 900 grams)|
|1/4 cup (60 ml) tahini, see our homemade tahini recipe|
|1/4 cup (60 ml) lemon juice|
|2 to 3 garlic cloves, finely minced (see note)|
|1/4 teaspoon ground cumin|
|1/4 teaspoon fine sea salt|
|2 tablespoons chopped fresh parsley leaves|
|1 teaspoon olive oil, optional|
- Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
- Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.
- While the eggplants roast, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.
- Split the roasted eggplants, drain excess liquid, scrape out the flesh, and add to the tahini mixture. (Discard excess liquid and skins). Mash the roasted eggplant into the tahini mixture with a fork until somewhat smooth with some texture remaining.
- Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.
ServingSize 1/6 of the recipe, Calories 116, ProteinContent 4 g, CarbohydrateContent 14 g, FiberContent 6 g, SugarContent 7 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 0 mg