1 lb Campanelle Pasta (if you can't find, fusilli or shell pasta works well) 1 large onion, finely minced 3 cloves garlic, finely minced 1 can tuna in olive oil (6 or 8 oz, whatever it comes in) 3 Tbs butter 1/2 cup olive oil salt to taste pepper to taste
Basically this is the garlic and olive oil pasta kicked up for lent. This is our favorite Friday meal. Put 3 Tbs butter and 3 Tbs olive oil in frying pan along with onion. Brown onion till its medium/dark in color (this takes a while, maybe 20 minutes). If it gets dry in the pan add a bit more butter or oil. Once brown add garlic and cook for a few minutes. Add tuna (drain some of the oil from the can) and break up so there are no large pieces. Add a few shakes of salt and pepper.
Boil pasta in salted water (1 Tbs salt for each quart of water). In a serving bowl put the rest of the olive oil (about 1/4 cup) and a scoop of the water that the pasta is boiling in. Add the tuna mixture. Add cooked pasta to this and toss with as much parmesan as you like (about 1/4 cup).
Campanelle("Bells" in Italian) Pasta looks like this:
This is the basic chicken recipe for Sweet & Sour Chicken. The sauce recipe is the one that Anna posted for Sweet & Sour meatballs.
2 Chicken breasts, cut into bite size pieces 3/4 Cup Flour 2 Tbs Corn Starch 1/2 tsp Salt Peanut or Vegetable Oil
Cut the chicken pieces small/thin enough that they will cook through on a frying pan in just a few minutes per side. I usually cut 1 breast into about 6 pieces depending on how big it is. Mix flour, corn starch, and salt is a large bowl. Add chicken pieces and stir until they are well coated. Cover bottom of frying pan with oil (just enough to coat). Simmer chicken pieces for about 3 minutes per side, until they are cooked through. Add these to the sweet & sour sauce recipe that Anna posted below. Awesome.
This recipe is complicated and very fattening...and very worth it :) Got it from barefoot contessa.
Ingredients
* 3 whole (6 split) chicken breasts, bone-in, skin-on (I just cooked 3 boneless skinless in tinfoil in over for 40 min)
* 3 tablespoons olive oil
* Kosher salt
* Freshly ground black pepper
* 5 cups chicken stock, preferably homemade
* 2 chicken bouillon cubes
* 12 tablespoons (1 1/2 sticks) unsalted butter
* 2 cups yellow onions, chopped (1-2 onions)
* 3/4 cup all-purpose flour
* 1/4 cup heavy cream
* 2 10oz packages of frozen peas, carrots, and corn
* 1/2 cup minced fresh parsley leaves
For the pastry:
* 4 ½ cups all-purpose flour
* 2 ¼ teaspoons kosher salt
* 1 ½ teaspoon baking powder
* ¾ cup vegetable shortening
* 1 ½ sticks cold unsalted butter, diced
* ¾ to 1 cup ice water
* 1 egg beaten with 1 tablespoon water, for egg wash
* Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, corn and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade (or do by hand in a bowl). Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 6 ovenproof bowls. Divide the dough into six pieces and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
