Stretch Cooking: Seeing "Pasta Pronto" again
Somewhere along the way, I got separated from one of my favorite cookbooks, "Pasta Pronto." Then, lately, Karen has been whipping up a very mean Spaghetti Carbonara, and it reminded me of my old friend, and inspired me to look for it at Amazon. The book is out of print, but I bought a used one from an Amazon dealer for $5.95.
Italians have been masters of stretch cooking for hundreds of years, and "Pasta Pronto" follows that theme, with a twist. The author, William E. Massee, focuses on recipes that require little or no cooking, other than boiling the pasta, and that can be ready pronto, many in 10 minutes or less. "You just dump everything in a bowl," writes Massee. "You can do it all while the water boils."
In the book, the carbonara recipe is called "Trenette alla Carbonara," or, in English, "Noodles, Woodcutter's Way." What could sound better? That is one of two recipes I had remembered specifically over the years, with "Spaghetti a la Mode de Grand Mere," or "Spaghetti, Grandmother's Style." I was also partial to "Spaghetti alla Salsa di Tonno," or "Spaghetti with Tuna Sauce," which is really good, if you haven't tried it, and "Spaghettini alla Funghi," or "Spaghettini with Mushrooms: Fine spaghetti with mushroom sauce that includes bacon, garlic, cream, cheese, and parsley."
For Noodles, Woodcutter's Way, put on 6 quarts of water to boil, with a tablespoon of salt. Dice 4 ounces of lean salt pork, or 6 slices of lean, thick bacon. Melt half a cup of butter in a small skillet and lightly brown the salt pork or bacon. Dump one pound of trenette, or linguini, into the water and cook 5-6 minutes, until done but still firm. Have ready 2 eggs, lightly beaten, and 4 ounces (about a cup) of Pecorino Romano or Parmesan. Drain the pasta and dump into a warm bowl. Add the eggs and toss to coat the pasta. Add the butter and bacon and toss again. Add half the cheese and toss thoroughly. Add a few twists of freshly ground pepper and the rest of the cheese and toss once more.
I may like Spaghetti, Grandmother's Style, even better. Put the salted water on to boil (Massee estimates this will take a half-hour). Dice 2 slices of thick, lean bacon and 6 ounces of cooked ham in half-inch cubes. In a large skillet, slowly cook the bacon with the ham, until the bacon is crisp. Remove the meats and drain on paper towels. Cut three slices of French bread into half-inch cubes. To the bacon fat in the skillet, add a tablespoon each of butter and olive oil. Add the bread cubes and stir until slightly brown on all sides. Drain on paper towels. Cook spaghetti 8-9 minutes until done but still firm. Drain, and dump it into a warm bowl. Toss with 4 tablespoons butter and a quarter-teaspoon black pepper. Add bacon, ham and croutons and toss. Serve grated Parmesan on the side.
Besides the "pronto" recipes, Massee includes recipes for things like "Roman Beef Stew," "Chicken Tetrazzini," "Lasagne," "Veal Marsala," and several slow-cooked red sauces. Now all we need is some fall weather.
Italians have been masters of stretch cooking for hundreds of years, and "Pasta Pronto" follows that theme, with a twist. The author, William E. Massee, focuses on recipes that require little or no cooking, other than boiling the pasta, and that can be ready pronto, many in 10 minutes or less. "You just dump everything in a bowl," writes Massee. "You can do it all while the water boils."
In the book, the carbonara recipe is called "Trenette alla Carbonara," or, in English, "Noodles, Woodcutter's Way." What could sound better? That is one of two recipes I had remembered specifically over the years, with "Spaghetti a la Mode de Grand Mere," or "Spaghetti, Grandmother's Style." I was also partial to "Spaghetti alla Salsa di Tonno," or "Spaghetti with Tuna Sauce," which is really good, if you haven't tried it, and "Spaghettini alla Funghi," or "Spaghettini with Mushrooms: Fine spaghetti with mushroom sauce that includes bacon, garlic, cream, cheese, and parsley."
For Noodles, Woodcutter's Way, put on 6 quarts of water to boil, with a tablespoon of salt. Dice 4 ounces of lean salt pork, or 6 slices of lean, thick bacon. Melt half a cup of butter in a small skillet and lightly brown the salt pork or bacon. Dump one pound of trenette, or linguini, into the water and cook 5-6 minutes, until done but still firm. Have ready 2 eggs, lightly beaten, and 4 ounces (about a cup) of Pecorino Romano or Parmesan. Drain the pasta and dump into a warm bowl. Add the eggs and toss to coat the pasta. Add the butter and bacon and toss again. Add half the cheese and toss thoroughly. Add a few twists of freshly ground pepper and the rest of the cheese and toss once more.
I may like Spaghetti, Grandmother's Style, even better. Put the salted water on to boil (Massee estimates this will take a half-hour). Dice 2 slices of thick, lean bacon and 6 ounces of cooked ham in half-inch cubes. In a large skillet, slowly cook the bacon with the ham, until the bacon is crisp. Remove the meats and drain on paper towels. Cut three slices of French bread into half-inch cubes. To the bacon fat in the skillet, add a tablespoon each of butter and olive oil. Add the bread cubes and stir until slightly brown on all sides. Drain on paper towels. Cook spaghetti 8-9 minutes until done but still firm. Drain, and dump it into a warm bowl. Toss with 4 tablespoons butter and a quarter-teaspoon black pepper. Add bacon, ham and croutons and toss. Serve grated Parmesan on the side.
Besides the "pronto" recipes, Massee includes recipes for things like "Roman Beef Stew," "Chicken Tetrazzini," "Lasagne," "Veal Marsala," and several slow-cooked red sauces. Now all we need is some fall weather.
Labels: Stretch Cooking
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