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Pasta for breakfast?

Pasta for breakfast? Start the day with pasta. It's a favorite in Elaine Holtzman's family. When her children were growing up, she often revitalized last night's spaghetti by cooking it with eggs and seasonings for a quick breakfast. Now her son, Tom Kaplan, carries on the tradition, with a few new twists. In his Los Angeles restaurant, Hugo's, he serves his mother's specialty made with fresh taglierini, eggs, and cheese, as well as variations named after other family members.

These pasta recipes, each making a single serving, are easy to tailor to individual preferences. Ad more egg, cheese, and onion the way Mrs. Holtzman likes, or use less, as Mr. Kaplan prefers.

For a family, you might cook enough pasta for the group (use 3 to 4 quarts water for about 1 pound fresh or dry pasta), then season each serving to order. Choose from the basic pasta alla mama recipe; Emily's version with avocado, tomato, and cilantro; Max's with smoked salmond and green onion; or Papa's with hearty sausage and bacon.

You'll find these combinations easy to assemble for a nutritious breakfast or quick supper. If you use leftover pasta, allow 1-1/2 to 2 cups cooked pasta for each serving. The noodles will warm quickly when stirred with the fat and seasonings in the frying pan.

Pasta all Mama 1/4 pund fresh or 3 ounces dry taglierini or spaghetti 1 tablespoon butter or margarine 1 clove garlic, minced or pressed 1/2 cup chopped red or yellow onion (optional) 2 or 3 large eggs, lightly beaten 2 to 4 tablespoons grated parmesan cheese 3 tablespoons chopped parsley Salt and pepper

In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add noodles and cook, uncovered, until barely tender to bite, 2 to 3 minutes for fresh pasta, 8 to 9 minutes for dry. Drain well. In a 10- to 12-inch frying pan, melt butter over medium-high heat. Add garlic and onion; stir until garlic is limp, about 1 minute. Add pasta and mix well until hot and coated with butter. Add eggs, cheese, and 2 tablespoons parsley; mix just until eggs are softly set and cling to noodles about 1 minute. Spoon onto a plate. Add salt and pepper to taste. Sprinkle noodles with remaining 1 tablespoon parsley. Make 1 serving.

Pasta Emily

Follow recipe for pasta alla mama (preceding); omit parsley. With cheese, add 1/2 cup diced tomato, 1/2 cup diced avocado, and 2 tablespoons chopped fresh cilantro (coriander). Garnish with 1 avocado or tomato wedge and additional chopped cilantro, if desired. Make 1 serving.

Pasta Maxwell

Follow recipe for pasta alla mama (preceding), adding 4 to 5 tablespoons chopped smoked salmon (about 1-1/2 oz.) and 2 tablespoons thinly sliced green onion with the cheese. Garnish with 1 green onion (ends trimmed), if desired. Makes 1 serving.

Pasta Papa 1/4 pound fresh capellini or 3 ounces dry capellini or dry coil vermicelli 1 hot or mild Italian sausage (4 oz.), casing removed 2 thick slices bacon, cut into 1/2-inch pieces 1 teaspoon minced garlic 1 tablespoon chopped green onion 3 large eggs, lightly beaten 2 tablespoons chopped parsley 2 to 3 tablespoons grated parmesan cheese Salt and pepper

In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add noodles and cook, uncovered, until barely tender to bite, 1 to 2 minutes for fresh pasta, 3 to 4 minutes for dry. Drain well. Crumble sausage into a 10- to 12-inch frying pan. Add bacon and stir often over medium-high heat until lightly browned. Drain off and discard all but 2 tablespoons fat.

Add garlic and green onions; stir often until onion is limp. Add cooked pasta and mix until hot and coated with fat. Add eggs, 1 tablespoon parsley, and parmesan cheese; stir until eggs are softly set. Spoon onto a plate. Add salt and pepper to taste. Sprinkle noodles with remaining 1 tablespoon parsley. Makes 1 generous or 2 smaller servings.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Mar 1, 1988
Words:675
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