Recipe of the Day: Puff Pastry-Wrapped Angel Hair Pasta Pie | Food Network
Pasta, sausage, spinach and cheese are wrapped in crispy puff pastry.
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Puff Pastry-Wrapped Angel Hair Pasta Pie
Recipe courtesy of Food Network Kitchen
Total: 2 hr 55 min
Active: 45 min
Yield: 12 servings
Level: Easy
Ingredients
Kosher salt and freshly ground black pepper
12 ounces angel hair pasta
2 tablespoons olive oil
5 spicy Italian sausage links (about 1 pound)
1 small onion, chopped
1 clove garlic, minced
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
Nonstick cooking spray, for the springform pan
2 sheets puff pastry from a 17.3-ounce package
One 9-ounce package frozen chopped spinach, thawed and squeezed dry
12 ounces shredded mozzarella
Directions
Special equipment: 9-inch nonstick springform pan
Preheat the oven to 375 degrees F. Bring a large pot of generously salted water to a boil. Cook the pasta until still slightly crunchy and undercooked, about 2 minutes. Drain and set aside.
Wipe out the pot, add the oil and heat over medium-high heat. Add the sausage, onions and garlic and cook, flipping the sausage and stirring occasionally, until the sausage is browned and the onions are soft and starting to brown, about 8 minutes. Stir in the tomato paste and cook until fragrant, about 1 minute. Add the crushed tomatoes, 1/2 cup water, 2 teaspoons salt and a few grinds of pepper and bring to a boil. Reduce to a simmer, cover and cook until the sauce starts to thicken and the sausage is cooked through, about 25 minutes. Remove the sausage from the pan and set aside. Add the pasta to the pan and stir to coat.
Meanwhile, coat a 9-inch nonstick springform pan with cooking spray. Roll out 1 puff pastry sheet to a 13-inch square. Transfer it to the prepared pan, pressing it into the bottom and up the sides and allowing the excess pastry to hang over the rim. Spread half of the pasta mixture in the pan. Arrange the sausage on top of the pasta around the rim of the pan to create a ring. Evenly spread the spinach in the middle of the sausage ring. Top with the mozzarella, then the rest of the pasta mixture. Place the second pastry sheet on top of the pasta and pinch the edges of both the bottom and top pastry together to seal, then trim the edges. Cut a slit in the center of the puff pastry to allow the steam to escape.
Bake until the pastry is browned and puffed on top, about 1 hour and 30 minutes. Let cool for 30 minutes before serving. Remove the pan and cut into wedges.
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Recipe of the Day: Puff Pastry-Wrapped Angel Hair Pasta Pie | Food Network
How to Prepare a Lemon Pie- HogarTv By Juan Gonzalo Angel
@juangangel
The lemon custard is usually prepared with egg yolks, lemon zest and juice, sugar, and, optionally, starch. This gives it a texture similar to that of a sturdy pudding. The meringue, which includes well beaten egg whites and sugar, is cooked on top of the pie filling. As the meringue bakes, air bubbles trapped inside the protein of the egg white will expand and swell. However, if the egg whites are beaten too much, or if a tiny amount of fat is allowed to contaminate the mixture, then the proteins will not be able to form the correct molecular structure when cooked, and the meringue may collapse when cooked. The meringue can be beaten into either soft or stiff peaks. The temperature the pie is baked at and the method by which sugar is added also determines the texture and durability of the meringue.
Fuente
Juan Gonzalo Angel Retrepo
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Renowned food writer & cooking teacher Sheri Castle celebrates beloved ingredients, tracing their journeys from source to kitchen. Sheri introduces us to local farmers, growers, fishermen and chefs & shares approachable home cooking recipes.
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