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Movie and a Meal
By Baker Jeff | May 18, 2008
Mary Nolan from the food network shares an easy and delicious menu for a cozy night on the couch
Mary puts a modern twist on movie night with an award-winning feast. First, Mary whips up some savory movie night nibbles like Bucatini Marinara with Sausage and Mesclun with Prosciutto Grissini. Next, she spices up the ultimate movie snack with Sweet and Smoky Popcorn.
Bucatini Marinara with Sausage
Mary Nolan
4-6 servings
INGREDIENTS
• 3 tablespoons butter
• 1 medium onion, diced (about 1 1/2 cups)
• 1 medium carrot, diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried crushed red pepper flakes
• 2 (28-ounce) cans diced tomatoes
• 1 dried bay leaf
• 2 teaspoons sugar
• Kosher salt
• 1 pound bucatini pasta or thick spaghetti
• 12 ounces ricotta cheese, room temperature
• 1/2 cup julienne fresh basil leaves, for garnish
• 8 links of Italian Sausage
DIRECTIONS
Heat butter in a large saucepan over medium-high heat. Once melted, add the onion and carrot and saute until golden, about 7 minutes. Add the garlic, oregano, and red pepper flakes and cook 1 more minute. Add the tomatoes with their juice, bay leaf, sugar, and 2 teaspoons salt and bring to simmer. Reduce heat to medium-low and continue to cook, stirring occasionally, about 30 more minutes.
Prepare pasta while sauce simmers. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 12 minutes. Drain.
Remove sauce from heat, remove bay leaf, and carefully blend, in batches, to break up large pieces. Mix sauce with pasta. Serve individual portions topped with a heaping tablespoon of ricotta and garnish with basil.
For sausage: Cut each link evenly in half lengthwise. Heat a grill pan over medium-high heat until hot. Place the sausage cut side down and cook, turning on all sides for even browning, until cooked through, about 10 minutes. Serve as an accompaniment with the bucatini marinara.
Mesclun with Prosciutto Grissini
Mary Nolan
4 servings
INGREDIENTS
• 8 grissini breadsticks
• 8 very thin slices prosciutto
• 2 teaspoons minced shallot
• 1 teaspoon Dijon mustard
• 1 tablespoon white balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup canola oil or olive oil
• 5 ounces mesclun greens
• 1/2 cup thinly sliced fennel bulb
• 1/4 cup pine nuts, toasted
DIRECTIONS
Wrap each grissini in a piece of prosciutto, on a slight diagonal to cover as much of the breadstick as possible. Set aside.
In a medium bowl, mix the shallot, mustard, vinegar, salt, and pepper together. Gradually whisk in the oil in a slow stream. Place the mesclun greens and fennel in a large bowl and toss evenly with the dressing. Distribute among 4 serving plates and sprinkle with pine nuts.
Take 2 prepared grissini and place them on top of each salad forming an “x”. Serve immediately.
Cook’s Note: Grissini are pencil-thin breadsticks that can found at specialty and Italian food markets.
Sweet and Smoky Popcorn
Mary Nolan
4 servings
INGREDIENTS
• 1 (3-ounce) bag reduced fat kettle corn
• 3 tablespoons butter, melted
• 1/4 cup finely grated Parmesan
• 1 teaspoon chili powder
• Salt
DIRECTIONS
Pop the popcorn according to the package directions, and pour it onto a sheet pan. Drizzle with melted butter and sprinkle with Parmesan and chili powder.
Add salt, to taste. Toss to combine.
Serve warm.
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