ManFood Recipe #1
Larry's Linguine Torte
This first recipe in the series was inspired by my Grandmother. Not the recipe itself, but her concepts of taste, the melding of flavors, and presentation. Thank you, Grandma....
Here's what you'll need if feeding six hungry adults, or 3 meals for two people:
- 1/2 lb Pasta ( I use Linguine )
- 1 lb Italian sausage ( 1/2 mild, 1/2 hot ) removed from casings
- 2 cups shredded Mozzarella cheese
- 1 cup shredded Swiss cheese
- 1/2 cup Romano cheese
- 1 ( 15 oz ) container Ricotta cheese
- 10 cloves Garlic, finely chopped
- 2 tbsp butter
- 3 tsp dry oregano
- 1 tablespoon Olive Oil
- 3 eggs well beaten
- 1/2 cup white Wine ( I use a dry Sherry )
- 2 cups parsley leaves, chopped
- Freshly ground pepper and salt
- 20 extra large black Olives, pitted and halved
- 1 chopped yellow or red Bell pepper
- 2 cups sliced mushrooms
- 3 thinly sliced tomatoes
OK...You have all your ingredients prepared and ready...lets get started.
Get your pasta going according to package instructions. Heat the olive oil in a large and deep frying pan ( I use a large wok ) over medium heat, add the chopped Italian sausage and cook until lightly golden brown and the fat has been rendered.
Reduce the heat to low and mix in the garlic, Bell pepper, and oregano, for about 5 minutes.
Pour in the wine, increase the heat, and add the cooked Linguine, olives mushrooms, parsley, salt and pepper ( to taste ) for about 5 minutes.
Whisk together the eggs, Ricotta, 2 tsp oregano, and the Romano cheese until light and fluffy. Add and combine this with the pasta/meat mixture.
Spoon half of the goodness into a buttered 13 X 9 inch Pyrex casserole.
Firmly press this first layer down using a large flat spatula.
Place six tomato slices on top.
Cover with 1/2 of the Mozzarella and 1/2 of the Swiss Cheeses.
Without pressing down, repeat the next layer, finishing with the rest of the cheeses.
Cover nicely with foil ( at this point you can refrigerate this casserole for up to three days ) and place in a preheated ( 375 degrees ) oven for 50 minutes.
Remove to serving area and let stand for 10 minutes. Cut into 6 squares and serve with a Cream Sauce ( recipe follows ).
On medium heat, melt 1/4 cup butter in a 2 qt pot. Reduce the heat to low and add 1/4 cup of flour, stirring with a wooden spoon until cooked through, approx. 2 minutes. Add 2 cups of half and half and whisk until smooth. Add 1/4 tsp ground nutmeg, 1/8 tsp white pepper, 1 tsp salt, and 1/2 cup of Parmesan cheese. Reduce heat to low, stir and sample until satisfied with the taste and texture, about 5 minutes. I also use this sauce over eggs, broccoli, and baked potato.
I usually make this meal a day ahead and keep in the fridge to meld the flavors and firm up the torte for easy slicing and serving....Plus I get to inhale all those scrumptious flavors again when I reheat...Don't forget the wine...a lovely Chianti or Pinot Noir would pair with this nicely.
I wish all my Hub friends a very Merry Christmas and a Happy and safe New Year.
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