ManFood Recipe #1

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Browning the decased and chopped sausage.Adding the onions, garlic, yellow Bell pepper, White wine, and the dry oreganoLayer the cooked pasta on meat mixtureAdding the olives, parsley, salt, and pepper with the pasta and meat mixtureTossing all gently but wellWhisking together the eggs, Ricotta, oregano, and the Romano cheeseThe cheese mixture should be light and fluffyLayer all that cheese goodness on the pasta and meat mixtureUsing wooden spoons, gently toss all until well distributedPreparing to move 1/2 of the mixture to the buttered 13X9 Pyrex casserole dishPress this first layer down firmly ( I use a large flat spatula ). Layer six slices of tomato as shown.Spread 1/2 of the Mozzerella and 1/2 of the Swiss cheeses on top. Evenly add the remaining pasta and meat mixture.Repeat with six sliced tomatoes topped with the remaining Mozzerella and Swiss cheeses..Cover nicely with foil ( can be refrigerated for up to three days ).Cut into six squares and serve with the cheese sauce.
Browning the decased and chopped sausage.
Browning the decased and chopped sausage.
Adding the onions, garlic, yellow Bell pepper, White wine, and the dry oregano
Adding the onions, garlic, yellow Bell pepper, White wine, and the dry oregano
Layer the cooked pasta on meat mixture
Layer the cooked pasta on meat mixture
Adding the olives, parsley, salt, and pepper with the pasta and meat mixture
Adding the olives, parsley, salt, and pepper with the pasta and meat mixture
Tossing all gently but well
Tossing all gently but well
Whisking together the eggs, Ricotta, oregano, and the Romano cheese
Whisking together the eggs, Ricotta, oregano, and the Romano cheese
The cheese mixture should be light and fluffy
The cheese mixture should be light and fluffy
Layer all that cheese goodness on the pasta and meat mixture
Layer all that cheese goodness on the pasta and meat mixture
Using wooden spoons, gently toss all until well distributed
Using wooden spoons, gently toss all until well distributed
Preparing to move 1/2 of the mixture to the buttered 13X9 Pyrex casserole dish
Preparing to move 1/2 of the mixture to the buttered 13X9 Pyrex casserole dish
Press this first layer down firmly ( I use a large flat spatula ).
Press this first layer down firmly ( I use a large flat spatula ).
Layer six slices of tomato as shown.
Layer six slices of tomato as shown.
Spread 1/2 of the Mozzerella and 1/2 of the Swiss cheeses on top.
Spread 1/2 of the Mozzerella and 1/2 of the Swiss cheeses on top.
Evenly add the remaining pasta and meat mixture.
Evenly add the remaining pasta and meat mixture.
Repeat with six sliced tomatoes topped with the remaining Mozzerella and Swiss cheeses..
Repeat with six sliced tomatoes topped with the remaining Mozzerella and Swiss cheeses..
Cover nicely with foil ( can be refrigerated for up to three days ).
Cover nicely with foil ( can be refrigerated for up to three days ).
Cut into six squares and serve with the cheese sauce.
Cut into six squares and serve with the cheese sauce.

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 ).

Cream Sauce

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.

Bon Appetite...Larry

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Comments 15 comments

Russ Baleson profile image

Russ Baleson 4 years ago from Sandhurst, United Kingdom

This looks like a delicious act of love. And a very Merry Christmas to you too my friend. Russ


sligobay profile image

sligobay 4 years ago from east of the equator

Merry Christmas Larry. Manfood like this recipe sounds delicious and appeals to my tastebuds. I'll need to give this one a try. Have a healthy and prosperous 2012. Gerry


Vladimir Uhri profile image

Vladimir Uhri 4 years ago from HubPages, FB

Merry Christmas friend Larry. This Rx sounds delicious. Thanks for sharing.


maven101 profile image

maven101 4 years ago from Northern Arizona Author

Hi Russ...Thank you for the comment and Christmas greeting...I believe all food should be prepared with love in mind...sort of like giving out Christmas presents every night...Larry


maven101 profile image

maven101 4 years ago from Northern Arizona Author

Hi Gerry...And a Merry Christmas to you also, my friend...I assure you that your taste buds will be singing Deck the Halls when you dig into this scrumptious repast..Larry


maven101 profile image

maven101 4 years ago from Northern Arizona Author

Good morning Vladimir...This is an easy meal to make...The key, as in all recipes, is preparation...Line up all your ingredients, prepare them according to instructions, and then simply follow the recipe...Merry Christmas, my friend...Larry


femmeflashpoint 4 years ago

Maven,

If I switch out the Italian sausage with turkey sausage, and switch the flour pasta with rice pasta ... I can eat it! (Woohoo!)

It looks great and I'm sharing it.

I also applaude the blonde-friendly cooking instructions with the excellent photo-assist. :)

femme


maven101 profile image

maven101 4 years ago from Northern Arizona Author

femme...Excellent choices for the meat and pasta portions...should work out just fine, although the rice pasta will not have the same texture as the Linguine...

Thanks for the appreciated comments...Larry


femmeflashpoint 4 years ago

Larry,

You'll have to enjoy the linguini for me. Wheat flour and my system seem to be at war with one another, and I keep loosing the battle so I've switched to rice.

It's taken some getting used to but at least I can still manage a way to have pasta now and then. :)

femme


Pearldiver profile image

Pearldiver 4 years ago from Tomorrow - In Words & NZ Time.

Oh Yum... nice flavorsome dish Larry and very easy to prep... keep them coming.. this one I will certainly try. Thanks for sharing mate.. Happy NY btw.. take care.


Kathleen Cochran profile image

Kathleen Cochran 4 years ago from Atlanta, Georgia

OK -this is my next family dinner - but there are 10 of us! Thanks for sharing Grandma's recipies.


tirelesstraveler profile image

tirelesstraveler 4 years ago from California

I should stop reading food hubs at lunch time. Looks delicious.


love my yorkies profile image

love my yorkies 4 years ago from way out west

Larry - Sounds absolutely divine! Will defintely have to give it a try! Always on the lookout for new recipes!


bingskee profile image

bingskee 4 years ago from Quezon City, Philippines

hi, Larry! how are you? it's been a while. this is a nice recipe. bookmarked it. one day, i will try it. :D


DDE profile image

DDE 3 years ago from Dubrovnik, Croatia

Sounds a good treat thanks for this recipe.

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