If Using Dried Pasta, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain. In a large bowl, toss the spaghetti with the sun-dried tomatoes, then set aside to cool. bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain. In a large bowl, toss the spaghetti with the sun-dried tomatoes, then set aside to cool.
In a medium bowl, whisk the eggs, Parmesan cheese, fontina cheese, 1 teaspoons of salt, and the pepper to blend. Add the egg mixture to the cooled spaghetti mixture, and toss to coat.
Preheat the broiler. In a 9-inch-diameter ovenproof nonstick skillet, melt the b.u.t.ter and oil over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the oven and broil until the top is golden brown, about 5 minutes. Let the torta cool in the skillet to room temperature, then invert it onto a platter. Cut the torta into wedges and serve at room temperature.
Everyday POLENTA.
Polenta is cornmeal (dried ground corn) cooked in a liquid until it swells. It"s Italy"s version of mashed potatoes. A piping hot bowl is excellent served with meats or stews, or polenta can be fried into sticks and dipped in marinara sauce, or baked and topped with all sorts of sauces; there are so many great ways to serve it. Polenta is easy to make, but the traditional cooking method takes some muscle because you need to stir constantly for 30 to 40 minutes. In order to save time, I often use instant polenta, which is partially cooked, meaning half the work is already done for you.
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BASIC POLENTA.
This is the most basic, fundamental version of polenta. It"s the perfect side to accompany a delicious, long-simmered stew. Or you can serve this basic recipe topped with your favorite sauce; I"m partial to bolognese.
6 SIDE-DISH SERVINGS.
6.
cups water cups water
2.
teaspoons salt teaspoons salt 1.
cups yellow cornmeal cups yellow cornmeal
3.
tablespoons unsalted b.u.t.ter, cut into pieces tablespoons unsalted b.u.t.ter, cut into pieces
In a Large, heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the b.u.t.ter. heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the b.u.t.ter.
Transfer the polenta to a bowl and serve.
FRIED POLENTA.
Better than French fries-and a great snack or appetizer. You can use other dipping sauces, but the simplicity of a good marinara is hard to beat here.
MAKES 30 PIECES.
1.
teaspoon plus cup olive oil teaspoon plus cup olive oil
3.
cups cups Basic Polenta Basic Polenta, freshly made and hot .
cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese
2.
teaspoons salt teaspoons salt
1.
cup cup Marinara Sauce Marinara Sauce
Coat an 11x7-Inch baking dish with 1 teaspoon of oil. Transfer the hot polenta to the prepared baking dish, spreading evenly to inch thick. Cover and refrigerate until cold and firm, about 2 hours. baking dish with 1 teaspoon of oil. Transfer the hot polenta to the prepared baking dish, spreading evenly to inch thick. Cover and refrigerate until cold and firm, about 2 hours.
Preheat the oven to 250 degrees F. Cut the polenta into 2x1-inch pieces. In a large, heavy skillet, heat the remaining cup of oil over a medium-high flame. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt, and serve, pa.s.sing the marinara sauce alongside.
When I make polenta I like to use a heavy-bottomed saucepan because it cooks the polenta evenly evenly and helps and helps develop rich, creamy, sweet corn rich, creamy, sweet corn flavor. flavor.
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BAKED POLENTA.
I"m using instant polenta for this recipe because it works so well for my polenta party: I invite six friends over, and I cut the baked polenta into triangles and serve it with three different sauces: Simple Bolognese Simple Bolognese, Spicy Tomato Sauce Spicy Tomato Sauce, and Mushroom Ragu Mushroom Ragu. My guests top the triangles with their choice of sauces, and there you have it: a new and easy way to entertain.
6 SIDE-DISH SERVINGS OR 4 MAIN-COURSE SERVINGS.
2.
teaspoons vegetable oil teaspoons vegetable oil
6.
cups cold water cups cold water
1.
teaspoon sea salt teaspoon sea salt
1.
teaspoon freshly ground black pepper teaspoon freshly ground black pepper