Focaccia

Submitted by Kimberly Felix
From Betty Crocker's Best Bread Machine Cookbook

Makes 1 focaccia, 8 servings

3/4 cup water
2 T olive or vegetable oil
2 cups bread flour
1 T sugar
1 t salt
1 1/2 t bread machine or quick active dry yeast
3 T olive or vegetable oil
2-3 T chopped fresh rosemary leaves
Coarse salt, if desired

Measure carefully, placing all ingredients EXCEPT 3 T oil, rosemary and coarse salt in the bread machine pan. Select dough/manual cycle. Do not use delay cycles.

Remove dough from pan using lightly floured hands. Cover let rest on lightly floured surface 10 minutes.

Grease large cookie sheet. Roll or pat dough into 12-inch circle on cookie sheet. Cover and let rise in a warm place about 30 minutes or until almost double.

Heat oven to 400. Make depressions in the dough at 1 inch intervals with fingertips. Drizzle with 3 T oil. Sprinkle with rosemary and coarse slat. Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack.

Homemade Pasta Noodles

Submitted by Mary Stanley

1 1/4c flour + 1T
1/2t salt
2 eggs, lightly beaten


Mix ingredients in a bowl or food processor until they come together in a ball. dough should be slightly tacky. wrap in plastic and let rest for @10 minutes. roll out pasta with a pasta maker, etc. and hang to dry for at least an hour. boil water and cook pasta for about 3-4 minutes. drain, rinse and drizzle with e.v.o.o. and serve with your favorite pasta sauce.

Fusilli with Sausage, Artichoke, and Sun-Dried Tomatoes

Submitted by Emily Williams

Ingredients:
•3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
•1 pound Italian hot sausages, casings removed
•2 (8-ounce) packages frozen artichoke hearts
•2 large cloves garlic, chopped
•1 3/4 cups chicken broth
•1/2 cup dry white wine
•16 ounces fusilli pasta
•1/2 cup shredded Parmesan, plus additional for garnish
•1/3 cup chopped fresh basil leaves
•1/4 cup chopped fresh Italian parsley leaves
•8 ounces water-packed fresh mozzarella, drained and cubed, optional
•Salt and freshly ground pepper

Directions:
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.