WVNCC | West Virginia Northern Community College



WVNCC | West Virginia Northern Community College

Healty Pasta & Vegetables                                        YIELD 12

2 lbs Linguini - cook as directed
¼ cup Olive oil
3 cloves Garlic
1 T Onions
1 cup sliced Zucchini
1 cup Grape tomatoes halved
¼ cup Sun dried tomatoes
½ cup Broccoli florets
Whole wheat pasta

  1. Cook pasta of choice al dente
  2. Heat olive oil in sauce pan and add garlic, onions. Cook over low heat to soften, but not brown.
  3. Add the remaining vegetables and cook to desired doneness. 
  4. Add pasta to pan and toss to coat pasta. 
  5. Top with grated cheese

Courtesy of Chef Marian Paravano Grubor 


Orchetti with Anchovy sauce                                      YIELD 12

3 cloves Olive oil
1 T Garlic
6 whole Onions
1 T Anchovies
Pinch Capers
½ lb Basil
¼ cup Pasta

  1. Cook pasta of choice al dente
  2. Heat olive oil in sauce pan and add garlic, onions. Cook over low heat to soften, but not brown.
  3. Add anchovies and cook till anchovy is totally dissolved
  4. Sprinkle with basil and add capers.
  5. Add a few tablespoons of the pasta water and heat through.
  6. Serve over hot pasta.

Courtesy of Chef Marian Paravano Grubor


Antipasto                                             YIELD 12

½ lb Prosciutto
½ lb Capicola
1 cup Italian olives
1-12 oz jar Artichokes
1-12 oz can Garbanzo beans
½ lb Italian cheese
1 stick Soprasoda
Bread sticks

Be sure meats are thinly sliced and roll meats or make coronets. Cut cheese into sticks. Drain olives, artichokes and beans. Place all ingredients on a plate in any fashion to make an attractive plate.

Courtesy of Chef Marian Paravano Grubor


Pasta with Vegetables

4 T Olive oil
2 cloves, chopped Garlic
1 cup chopped Egg plant
1 cup chopped Zucchini
¼ cup chopped Onions
½ cup chopped Peppers
¼ cup chopped Sundried tomatoes
2-12 oz can Chopped tomatoes

Heat oil in pan and add garlic.  Heat garlic till you just smell it.  Add chopped vegetables and heat till they are al dente or soft, (your preference).  Add sundried tomatoes and chopped tomatoes with juice.  Simmer for about 30 minutes adding water as needed.  Serve over your favorite pasta with generous amounts of Reggiano Parmegiano cheese. 

Courtesy of Chef Marian Paravano Grubor

 


Bolognese Sauce

¼ cup cold-pressed (extra-virgin) olive oil
2 large onions, chopped (4 cups chopped)
2-3 carrots, chopped (1 cup chopped)
4-6 cloves garlic, minced or pressed (2 tablespoons minced)
2 teaspoons dried crumbled basil
2 teaspoons dried crumbled oregano
1 teaspoon dried crumbled thyme
½ teaspoon red chile flakes, optional
½ teaspoon ground cinnamon, optional

½ pound ground beef
½ pound ground pork
½ pound ground Italian pork sausage (with fennel)

2 tablespoons balsamic vinegar
1 cup dry red or white wine, optional
four 14½-ounce cans petite diced tomatoes in juice
1 cup chicken stock 

fine sea salt
freshly ground black pepper
¼ cup minced fresh parsley

Courtesy of Chef Marian Paravano Grubor


Bread

6 cups Flour
2 pkgs Yeast
1½ teaspoons Salt
2 cups Warm Water (100 degree)

In a bowl mix flour, yeast, and salt.  Add water and knead for a full 10 minutes by hand or in a machine.  Cover dough and let proof 1 hour.  Punch down and proof another hour. Portion dough into desired sizes and place on greased pan and bake at 400 for about 35 minutes or until thermometer reads 210 when inserted into center of loaf.

Courtesy of Chef Marian Paravano Grubor


Gnocchi

1½ lb
Potatoes, Baking
1¼ cup
Flour
Pinch Salt

Boil the potatoes in water with skins on.  Do not pierce potatoes.  When done peel potatoes and rice and leave them without touching them to cool.  When the potatoes are cool start adding the flour and salt and knead to soft, not sticky dough.  Take a piece of dough and roll it into a stick about ½ inch wide.  Cut into pieces and with a fork dipped in flour roll each cut piece to obtain a half round oval.  Have water boiling and add gnocchi and boil till they rise to top.  Drain and serve with your favorite sauce.

Courtesy of Chef Marian Paravano Grubor


Pizzelles

12 Eggs
2 cups Oil
2 cups Sugar
4 cups Flour
1 tsp Baking Powder
2 tsp Vanilla
2 tsp Orange extract
2 tsp Anise Extract

Slightly beat eggs, oil, sugar and extracts. Mix dry ingredients together and blend into egg mixture.  Bake in pizzelle baker.  Makes 12 dozen

Courtesy of Chef Marian Paravano Grubor