Pasta main page

Blender pesto
bowtie pasta with shrimp and asparagus
Carrot gnocchi
Cauliflower and pasta
Creamy polenta with gorgonzola
Dilled pasta salad
Eggplant caponata
Fettuccini primavera and pesto dressing
Flatbread pizzas
Gnocchi Parisienne
Gnocchi with green chive sauce
Gnocchi with spinach and ricotta
Greek pasta salad with shrimp
Inaugurational pasta 2001
Italian garden salad
Lemon grass fettuccini
Linguine alla carbonara
Linguine primavera
Nicoise orzo salad
Orzo pilaf with green onions
Orzo salad with lemon and herb
Pasta fagioli
Pasta roll with three cheese
Pasta and tuna with caper dressing
Pasta salad in Parmesan baskets
Pasta salad with tuna and greek olives
Pasta with summer vegetables
Penne in cream sauce and sausage
Polenta a la Romaine
Potato gnocchi with lobster
San remo pasta salad
Shrimp-tortellini pesto
Silk handkerchiefs with pesto
Soft polenta
Soft potato ravioli with truffle pan sauce
Spaghetti bake
Spaghetti pie
Spinach pasta salad
Summer pasta vegetable salad
Tomato-basil tortellini
Tomato-corn pasta salad
Tuna and broccoli with farfalle
Vegetable lasagne

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 4

4 large green apples, peeled and diced
2 tablespoons lemon juice
2 cups apple cider
1 cup parmigiano-reggiano cheese, grated
2 cups shelled walnuts, 1 cup lightly toasted 1 cup ground fine
2 ounces balsamic vinegar
2 ounces olive oil
kosher salt
black pepper
1 pound arugula, washed and trimmed
1/2 pound red seedless grapes
1/4 cup thinly sliced red onion, soaked in balsamic vinegar
1/2 pound orecciette or shells pasta, cooked, cooled and oiled
4 ounces gorgonzola cheese, crumbled

Set aside a little more than 1/2 of apples in bowl with water and lemon juice.
Place remaining apples in small saucepan with cider.
Bring to a boil. Reduce heat and simmer until apples are tender. Remove apples from heat, strain (reserving cider) and purée.

Combine 4 ounces of purée with oil and vinegar. Add salt, pepper and about 2 ounces reserved cider to taste.
Drain remaing apples and tos together with walnuts, pasta, grapes, arugula, onions and dressing. Serve salad in baskets and top with gorgonzola.

Place non-stick 9" sauté pan over low heat. Sprinkle bottom of pan with 1/4 cup Parmigiano to cover surface (cheese will melt), then with 1/4 cup ground walnuts.
When edges of crêpes are golden brown, peel away from pan with rubber spatula and invert slowly into 6-7" bowl to form basket.
If it tears, place back in pan with a bit more cheese to seal. Basket will crisp within seconds. Repeat to make 4 baskets.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.