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CULINARY SOS

Creamy Fusilli Deal

August 17, 1995|ROSE DOSTI

DEAR SOS: I have tasted an unforgettable rich, creamy pasta made with fusilli, sun-dried tomatoes and chicken at Misto Caffe in Torrance. Can you get the recipe?

--KATE

DEAR KATE: Chef Peter Carpenter of Misto Caffe was delighted to share the recipe. Rich and good it is.

MISTO CAFFE FUSILLI WITH SUN-DRIED TOMATO CREAM

1/4 cup olive oil

4 cloves garlic, roasted and chopped

1/2 large red onion, finely diced

1 pound boneless chicken breast, cooked, seasoned and diced

1/4 pound bacon, cooked crisp and diced

1/4 cup chopped basil

2 ounces sun-dried tomatoes, reconstituted in water and chopped

3/4 cup dry white wine

1 3/4 cups heavy whipping cream

3 ounces grated Parmesan

Salt, pepper

2 pounds fusilli noodles, cooked

Heat oil. Add garlic and onions and cook until onions are translucent. Add chicken, bacon, basil and sun-dried tomatoes. Saute 10 minutes. Add wine and simmer until liquid is reduced by half. Add cream and Parmesan cheese. Cook until sauce is reduced to creamy consistency. Season to taste with salt and pepper. Add to pasta and toss.

Makes 8 servings.

Each serving contains about:

930 calories; 596 mg sodium; 140 mg cholesterol; 42 grams fat; 91 grams carbohydrates; 42 grams protein; 0.41 gram fiber.

The Soft One

DEAR SOS: I made the chocolate pudding cake you printed, and it really wasn't a pudding cake with a soft chocolate layer. This may be the one requested.

--CHRIS

DEAR CHRIS: We hope so.

CHOCOLATE PUDDING CAKE

1 1/4 cups granulated sugar

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

Cocoa powder

1/2 cup milk

3 tablespoons butter, melted

1 tablespoon vanilla

1/2 cup granulated sugar

1/4 cup brown sugar, firmly packed

1 1/2 cups water

Vanilla ice cream or whipped cream, optional

Sift 3/4 cup sugar, flour, baking powder, salt and 2 tablespoons cocoa powder together into mixing bowl. Stir in milk, butter and vanilla. Spread batter into 9-inch square pan.

Mix remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa powder in another bowl. Sprinkle over batter. Pour water over cake batter in pan and bake at 350 degrees until cake top springs back when lightly touched, about 45 minutes. Serve with vanilla ice cream or whipped cream if wanted.

Makes 6 to 8 servings.

Each serving contains about:

402 calories; 312 mg sodium; 17 mg cholesterol; 7 grams fat; 85 grams carbohydrates; 4 grams protein; 0.36 gram fiber.

Nutty Cheese Ball

DEAR SOS: In the late '70s, The Times published a recipe for cheese balls that got raves whenever I prepared it. I've lost the recipe and would give my eyeteeth for it.

--JERRY

DEAR JERRY: Actually it was printed in the early '80s, and it's yours--free.

RICOTTA CHEESE BALLS

1 pound ricotta cheese

1/2 pound Cheddar cheese, shredded

2 ounces jack cheese with jalapenos, shredded

2 cloves garlic, minced

1 tablespoon minced green onion

2 teaspoons Worcestershire sauce

1/2 teaspoon salt

Dash black pepper

1 teaspoon lemon juice

1/8 teaspoon ground cumin

1/4 to 1/3 cup chopped peanuts

Broccoli florets, blanched or steamed

Celery sticks

Carrot Sticks

In place of Cheddar and Jack cheeses, other leftover cheeses can be substituted.

Combine ricotta, cheddar and jack cheeses in food processor. Process until smooth. Add garlic, green onion, Worcestershire, salt, pepper, lemon juice and cumin. Blend well. Shape into a ball. Serve in center of platter surrounded with broccoli, celery and carrot sticks.

Makes 6 servings.

Each serving contains about:

357 calories; 572 mg sodium; 86 mg cholesterol; 28 grams fat; 5 grams carbohydrates; 22 grams protein; 0.34 gram fiber.

* Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

You can also reach Rose Dosti on the Wining & Dining bulletin board on TimesLink, or by TimesLink e-mail at wesd47e. For information on TimesLink, call (800) 792-LINK, ext. 274.

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