A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.
Active: 25 mins Total: 1 hr Yield: 6 to 8
2 tablespoons olive oil
2 medium-size red onions, thinly sliced
1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
2 large garlic cloves, thinly sliced
1 tablespoon red wine vinegar
3 1/2 tablespoons kosher salt, divided
6 ounces softened goat cheese, crumbled (about 1 1/2 cups)
1 1/2 cups heavy cream
3 quarts water
1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
Unsalted butter, softened, for greasing baking dish
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt; cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream; bring to a simmer over medium-high. Remove from heat, and set aside.
Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.
Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese; sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.
Pasta can be assembled through step 2 one day ahead. Cover and refrigerate until ready to bake.
If you’ve never had good old fashioned Banana Pudding then you are seriously missing out! This creamy dessert is so popular that there’s even a 2 day festival in hour of it. I kid you not; there’s a National Banana Pudding Festival the first week of October in Centerville, Tennessee!
It’s generally associated with the Southern part of the United States but it’s popular in all parts of the country. It’s not really known exactly how the dessert became a Southern Icon but it’s been a Southern specialty since the 1940’s if not longer.
Old Fashioned Banana Pudding is pretty similar to the English Trifle in that it’s layers of creamy custard, fruit, and a soft spongy cookie which can be topped if desired with a dollop of whipped cream, or in some homes meringue.
This iconic dessert was further popularized by the Nabisco company when it published the recipe on the box of every Nabisco brand Nilla Wafers, which of course is featured as Wone of the key ingredients.
So back to the beginning, if you’ve never had good Old Fashioned Banana Pudding you’re missing out. So to rectify that here’s a recipe for this yummy dessert. And no instant Banana Pudding from a box doesn’t count!
Old Fashioned Banana Pudding
1 Tbs. Flour
1 Cup Sugar
1/4 Tsp. Salt
4 Cups Whole Milk
4 Egg Yolks
1 Tsp. Vanilla
4-5 Ripe Bananas
1 Box Vanilla Wafers (the Nabisco brand are called Nilla Wafers)
Whisk flour, sugar, salt, milk, egg yolks, and vanilla in a saucepan.
Cook on medium heat about 15 – 20 minutes or until thick. Keep stirring mixture as it cooks so it won’t scorch and stick to the pan.
Remove from heat.
Layer vanilla wafers in the bottom of a dish or bowl.
Add a layer of banana slices, one on each wager works well.
Pour 1/2 of pudding over the layers.
Repeat a layer of wafers and bananas on top of the pudding layer.
Pour the other half of the pudding over that new layer.
Top with crushed wafers if desired.
Cover with plastic wrap and refrigerate until ready to serve.
Christmas is yearly Christian festival celebrating Christ’s birth. In Philippines, the majority of the population is Roman Catholic Christians that why Christmas is so important and needs to celebrate at least once a year. This is the time where people of all ages sing a Christmas song in every house they drop-in, we call in “CAROLING” after the song, the resident in the house will give them treats or money, that’s our way of expressing Christmas cause Christmas here in Philippines is Giving, no matter what, you have to give cause we believe that Christmas is Giving.
We celebrate Christmas every December 25th of the year so we will have our we call it “Noche Buena” or A midnight Meal ready to go. We have lots and lots of Noche Buena Recipes to Enjoy but for now, I will going to give you our 14 Round-Up of Filipino Christmas Dishes since Christmas is near to come.
Unlike any other spaghetti recipe, Filipino Style Spaghetti is quite different and simple, no herbs and no other spices and a little bit sweet cause it is really cooked specially for kids. Best for Noche Buena.
This Filipino dessert is made with cornstarch, coconut milk, and sugar. It is also called Coconut Pudding. This luscious dessert is easy to make using common ingredients. Perfect for Christmas occasion.
Desserts, who don’t want desserts? Women, men, boys, girls, Adults kids who don’t want it? In the Philippines, we love desserts, lots and lots of desserts. We Filipinos have traditional desserts, local and international desserts and all of it taste so good, you can’t resist it, it makes me feel fat but still don’t care and Ate everything in my plate. Don’t be confused about our snack and dessert cause we Filipinos sometimes our dessert can be a snack and our snack can be a dessert.
Today I’m going to give you my Round-Up Filipino Deserts, try this at home I’m sure you will love this.
Espasol, It is a type of rice cake that is made of rice flour and cooked in coconut milk then rolled with toasted rice flour and usually shaped into small cylinders then wrapped with paper. This unique Filipino treat was originated from the Province of Laguna, Philippines and is available in bus stops and pasalubong stores.
There are many kinds of rice cake recipes and treats, almost all have the same concepts but Espasol is a is distinguished not only for having glutinous sticky rice as a main flour, but also for being finished with a little bit of dusting of rice flour. This is my recipe version of Espasol. Enjoy!
4 cups glutinous rice flour (malagkit)
4 cups coconut milk
1 tsp. salt
1 tsp. vanilla extract
2 cups sugar
Toast rice flour in a skillet over medium heat then stir frequently, for about 25 to 35 mins. or until color turns pale gold and aroma becomes nutty. Set aside ½ cup for rolling espasol.
Combine coconut milk, vanilla extract, salt and sugar in a wide pan over medium heat.
Bring to a boil, stir frequently until sugar and salt are completely dissolved.
Slowly add 3-1/2 cups of the toasted rice flour, stir regularly to prevent lumps.
Lower heat and continue to cook, stirring and turning regularly, for about 35 to 45 minutes or until mixture is very sticky and becomes oily.
Transfer mixture onto a flat surface and dusted with the remaining toasted flour.
Roll and flatten mixture to about ¼-inch thick using a rolling pin.
Cut espasol into strips with a lightly-greased knife.
Roll espasol on toasted flour until fully coated using your clean hands then shake to rid of excess flour and wrap each piece in banana leaves or in a Japanese paper.