BAKED
PENNE WITH CHEESE
1 cup penne pasta
1 tablespoon butter
1 tablespoon flour
1 cup milk
½ cup grated cheese
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
Boil penne in salted water
until al dente. Drain and mix with sauce. Put into buttered dish; cover
with grated cheese and bake 20 minutes in hot oven.
SAUCE
Melt butter in saucepan;
add flour, mix well and add cold milk slowly, stirring until smooth; add
cheese and seasoning. Boil until cheese is melted.
PENNE
WITH PROSCIUTTO AND CHICORY
1/2 lb penne pasta
2 tablespoons extra virgin
olive oil
1/2 cup chopped green
onions
1 teaspoon minced garlic
3/4 cup of thinly sliced
Prosciutto cut into strips
2 cups Italian style stewed
tomatoes
1 cup frozen baby peas
3 cups thinly sliced chicory
Boil penne in salted water
until al dente. Rinse, drain and set aside. Meanwhile, in a large skillet
over medium heat, heat olive oil; add prepared green onions and garlic.
Cook, stirring occasionally, until nearly tender (for about 3 min.). Add
half of prepared Prosciutto and cook, stirring occasionally, until Prosciutto
is crisp-tender, about 3 minutes. Add tomatoes and peas and cook for next
4 minutes, stirring occasionally. Add chicory and the remaining half of
Prosciutto and cook until chicory is wilted (for about 2 minutes). Pour
over prepared pasta and toss to coat. Serve hot or warm.
PENNE
Á LA CRÊME
Boil one-quarter of a pound
of penne pasta in plenty of hot water, salted, until tender; put half a
pint of milk in a double boiler, and when it boils stir into it a mixture
of two tablespoonfuls of butter and one of flour. Add two tablespoonfuls
of cream, a little white and cayenne pepper; salt to taste, and from one-quarter
to one-half a pound of grated cheese, according to taste. Drain and dish
the penne; pour the boiling sauce over it and serve immediately.
PENNE
AND CHEESE
Cook half a pound of penne pasta
into boiling water, enough to cover it well; put in a good teaspoonful
of salt; let it boil about twenty minutes. Drain it well and then put a
layer in the bottom of a well-buttered pudding-dish; upon this some grated
cheese and small pieces of butter, a bit of salt, then more penne pasta,
and so on, filling the dish; sprinkle the top layer with a thick layer
of cracker crumbs. Pour over the whole a teacupful of cream or milk. Set
it in the oven and bake half an hour. It should be nicely browned on top.
Serve in the same dish in which it was baked with a clean napkin pinned
around it.
PENNE
ITALIENNE
Simmer ¼ lb penne pasta
for about 20 minutes in plenty of boiling water, salted. Drain. Put the
drained pasta in saucepan and turn over it a strong soup stock, enough
to prevent burning. Strew over it an ounce of grated cheese; when the cheese
is melted, put over pasta in a dish. Put alternate layers of macaroni and
cheese, then turn over the soup stock and bake for about half an hour.
PENNE
OR MACARONI IN TOMATO SAUCE
1/4 lb penne pasta (or divide
half a pound of macaroni into two-inch pieces), put it into boiling salted
water enough to cover it; boil from fifteen to twenty minutes then drain;
arrange it neatly on a hot dish and pour your favourite tomato sauce over
it, and serve immediately while hot. |
