This is a vegetarian dishes with large pieces of Shiitake mush rooms that give the dish a hearty, meaty flavor.
Ricotta salata is a dry salted ricotta cheese that has a sharp, almost tangy flavor. It is available in most cheese stores and Italian grocery stores.
Each serving provides 492 calories, 14g protein, 74g carbohydrates, 15g fat, 0 mg cholesterol, 1791 mg sodium. Calories from fat: 28%.
Crispy Angel Hair Cakes with Scallops, Escarole and Tomato Coulis
To assemble: Spoon some tomato coulis onto each of 4 plates. Set a large pasta cake on the coulis. Top each with 1/4 of the escarole. Slice the scallops in half crosswise and set 4 slices on each mound of escarole. Finish with a small pasta cake set in place at an angle. Garnish with basil and serve immediately.
Serve this fruit lasagna once, and it will be in demand again and again.
After you master this recipe, you may develop your own ideas for variations on the theme of dessert lasagna.
Michael Stambaugh of the El Conquistador Resort
- 12 pieces lasagne
- 4 cups ricotta cheese
- 1 cup sugar, divided
- 8 kiwis, peeled
- 4 cups strawberries, washed and trimmed, 8 reserved for garnishing
- 4 cups blackberries, washed
- 1/2 cup toasted, sliced almonds
- Mint sprigs to garnish
- Cook the pasta according to package directions. Rinse, drain and set aside.
- In a medium bowl, stir together the ricotta cheese and ½ cup sugar. Set aside.
- In the food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl.
- In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.
- In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.
- Slice the kiwis into ¼-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
- Reserve 1/4 cup of each of the purees to use as a garnish when serving.
To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries puree over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.
Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purees. Garnish each piece of lasagne with a strawberry and a sprig of mint.
- 12 ounces linguini, uncooked
- 12 ounces fresh medium shrimp, peeled and deveined; or 12 oz. small frozen shrimp, thawed
- 3 red bell peppers, seeds and stems removed, cut into bite-size, thin strips
- 3 scallions, thinly sliced (white and tips of green part)
- 2 tablespoons smooth peanut butter
- 1 tablespoon sesame oil
- ½ cup low-sodium chicken broth
- ½ teaspoon crushed red pepper flakes
- 1 jalapeño pepper, stemmed, seeded and thinly sliced
- ½ teaspoon ground ginger
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mild white vinegar
- Prepare linguine according to package directions.
- While linguine is cooking, combine other ingredients in a saucepan an place over low heat.
- Cover and simmer until the sauce is smooth and the shrimps are cooked through, about 2 minutes. Be sure not to overcook the shrimp.
- When linguine is done, drain well and transfer to a large bowl. Add the sauce and toss gently until well combined. Serve immediately.
Each serving provides 510 calories, 32g protein, 67g carbohydrates, 13g fat.
© 2005 National Pasta Association. All rights reserved.