Saturday, January 28, 2012

Pasta Veloce Quattro Condisce

Four Quick Italian Pasta Sauces
Women's Conference Class by Bsp. Wally Glausi


¼ Part Sweet Cream Butter
1 Part Heavy Whipping Cream
½ Part Grated or Shredded Parmigiano Reggiano Cheese
½ part Grated or Shredded Romano Cheese
1/8 Part White Pepper
Dash of Lemon Juice

Melt Butter in Medium Sized Sauce Pan.
Add Whipping Cream, bring Butter and Whipping Cream to rolling boil and allow to roll-boil for 3-4 minutes.
Add Both Cheeses and stir vigorously until Cheese is fully melted and the sauce is velvety.
Add White Pepper and Lemon Juice.
Toss with either Linguine or Fettucine and serve.

You cannot teach a man anything; you can only help him discover it in himself.” Gallileo Gallilei.


¼ Cube of Sweet Cream Butter
½ Large Yellow Onion Chopped
5 oz of Prosciutto Ham Chopped
2 Tbs Parsley
Black Pepper
1 Large Egg beaten with 2 Tbs milk.

Melt Butter in large frying pan.
Add Chopped Onion and Prosciutto and Saute for about 2-3 minutes until the Butter and Prosciutto fat have covered the Onion and the Onion is turning slightly brown.
Add Parsley and Black Pepper.
Add already cooked and drained Spaghetti or Linguine to frying pan and Saute for 2 minutes. Turn heat off.
Add Egg and Milk mixture and toss in frying pan for one minute and serve.

To one who has faith, no explanation is necessary. To one without faith, no explanation is possible.
St. Thomas Aquinas.

Vongole e Funghi

½ Cube Sweet Cream Butter
2 Small Cans of Mushrooms (Funghi) Pieces and Stems, Drained
2 Tbls Chopped or Minced Garlic
2 Cans of Clams (Vongole), NOT drained
2 Tbls Parsley
Sour Cream

Melt Butter in large frying pan.
Add Mushrooms and Garlic and Saute for about 2-3 minutes (until Mushrooms are coated with Butter and no water is left on them).
Add Clams with the Juice and Saute 4-5 minutes (until juice is reduced and moderately thick).
Add Parsley and enough Sour Cream to thicken sauce.
Toss with Spaghetti or Linguine and serve.

Preach the Gospel at all times; when necessary use words.
St. Francis of Assisi.

Salsa Alla Putanesca

2 Tbls Olive Oil
2 Tbls Chopped or Minced Garlic
1 Tin of Anchovies wrapped around capers, in Olive Oil
1 Large can of Stewed or Diced Plum Tomatoes
½ Cup of Chopped Black Olives
½ Cup of Chopped Green Olives
1 Tbls Basil
1 Tbls Black Pepper
2 tsp Crushed Red Pepper
Dash or two of Tabasco Sauce
Romano Cheese

Add Olive Oil and Garlic in medium sauce pan, sauté for 2-3 minutes.
Chop Anchovies and add with capers and Olive Oil.
Add Tomatoes, Olives, Basil, Black Pepper, Red Pepper and Tabasco to taste.
Heat for 10-15 minutes on medium heat, stirring regularly.
Toss over Spaghetti.
Add Romano Cheese to taste.

Time stays long enough for anyone who will use it.
Leonardo da Vinci