Adding Meat to Pasta Caprese

justkt
  • Adding Meat to Pasta Caprese justkt

    I absolutely love pasta caprese. I have a great recipe for it that provides perfectly creamy mozarella and tasty tomatoes and uses up the leaves on my basil plant. It's a great dish.

    I also don't consider a meal without some form of protein that isn't cheese to be a meal, and vegetarian meals aren't considered kindly by those I cook for, so I really need at least some meat with every meal.

    So my quandry is how to serve my pasta caprese as part of a meal with meat. In the past I've done grilled chicken breast on the side, but is there a way to make it a one pot meal or serve with another meat main so I'm not limited to chicken? Ideally I'd like to feature the flavors of the pasta as the main.

    I tried hot Italian sausage last night. It was OK, but I felt that the sausage competed too much with the flavors of the dressing.

  • The problem you will find in using meat-based proteins for such a dish is that the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up.

    You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans.

  • I do not agree to alter the freshness of a delicious Caprese pasta with meat.
    Anyway, you could try to add something light, some diced cooked ham for example.

Tags
pasta menu-planning
Related questions and answers
  • Possible Duplicate: How can I ensure food safety if my cooking utensils have touched raw meat? I tend to be over careful when handling raw meat when cooking. However, I think it is simply ignorance about what is safe within reason. My actual question in this case is one that I've wondered for awhile now—when doing stir fry, I use raw chicken and cook it accordingly. After each time I use the tongs to move around the chicken throughout the cooking, I wash the tongs with soap and water. Is this really necessary or can I use the tongs the entire time as I cook the meal without

  • When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product. Salting the pasta water. I've learned this trick some time ago and it has been critical to producing the best-tasting pasta. I really want the pasta to be the point of the dish, with the sauce an accompaniment, and the getting salt in the water from the start is the way I get the best flavor in my pasta. In fact, I find that salting the water quite generously works very well as long as I am

  • First of all, I'm sorry for my English, I'm not fluent. I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this but I tried) as the meat (and fish, but I don't like it). Since I work like 10 hours a day and I don't come home for lunch, I have to take my food to the work. So I usually cook the meal at night and I have lunch for like 2 days. But when I tried to grill the chicken, the taste wasn't very nice. The only condiment I'm using is salt. So, here is my question: can I grill a chicken breast at night and eat it at 12:00pm and 18:00pm

  • I am making dinner for my in-laws this weekend. I plan on making a Peanut chicken and pasta meal. The meal includes fettuccine, chicken strips, and pea pods in a peanut sauce. Do I need a side dish? If so, what would go along well with this meal?

  • Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?

  • Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish. Both of us got very pink chicken. I am pretty sure that my plate had three... the pinkest chicken I have ever eaten. Other than the color, the texture and color of the meat did not seem raw. I have a few questions: Might the exceptional color be due in part to the breed (e.g. are there heritage breeds that have exceptionally red meat)? Should I have been concerned (since I did not have a thermometer) (and should I have sent my chicken back?) Is undercooked (pink) chicken

  • I often find myself making a sauce or a garnish for pasta using sausage meat that I am really just using more as a cured/seasoned ground meat - I remove the casing, then break up the sausage in a skillet until it returns to the formless chuck from whence it came. Lately however, I've had huge amounts of trouble with the de-casing - it shreds, sticks to the meat, and just is a pain in general to remove. I realize that this technique is easier with uncooked sausage than with pre-cooked, but does anybody have any overall tricks or tips for an easy way to de-case the sausages without broiling

  • I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a stand mixer and immediately rolled it out... each one out. The first two I rolled out almost right away, cut and shaped the pasta, and threw on a plate with some flour until I got around to cooking it. I left the last two balls of dough sitting..., I'm supposed to let my dough rest to make it easier to work with. So was this an anomaly? Should I repeat this (tough) task with the understanding that my previous experience was a one-off

  • I have a large gathering on St Patrick's day and serve corned beef. In years past I did all the cooking on that day and missed my own party due to all the work. Last year I cooked the beef the night before, let it cool overnight, and sliced it cold. I added water from the pot and reheated it in the oven in aluminum trays, and kept it warm in sterno racks. The taste was great but the color changed from pink to gray. Any suggestions on how to serve a large group a hot meal and still keep the color of the beef pink would be appreciated. FYI, my typical method is to cook the beef first the night

Data information