Best 4 Giada De Laurentiis Little Thimbles Sciue Sciue Recipes

Giada De Laurentiis' Little Thimbles Sciue Sciue image

Provided by Lorraine of AZ

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups ditalini (thimble-shaped pasta)
1/4 cup olive oil
2 teaspoons minced garlic
5 plum tomatoes, chopped (about 1 pound)
8 ounces cold fresh mozzarella cheese, drained, cut into 1/2-inch cubes
8 large fresh basil leaves, coarsely chopped

Steps:

Boil up a large saucepan of salted water. Add the pasta and cook until tender but still al dente (firm to the bite), stirring often to prevent sticking. This takes about 8 minutes. Drain.
Meanwhile, heat the oil in a large heavy skillet over medium heat. Add the garlic and saute until fragrant, about 1 minute. Be careful not to burn.
Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked, drained pasta.
Remove skillet from heat. Add the cheese and basil and toss to coat. Season to taste with salt.
Spoon into small serving bowls and serve immediately.

Nutrition Facts : Calories 225.9, Fat 13.5, SaturatedFat 4.7, Cholesterol 22.4, Sodium 180.9, Carbohydrate 17.1, Fiber 1.1, Sugar 1.7, Protein 9.2

Thimbles with Mushrooms and Artichokes image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons olive oil 1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and finely chopped
1 teaspoon kosher salt, plus 3/4 teaspoon
1 cup dry Marsala wine
1 pound thimble pasta
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

Steps:

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.

LITTLE THIMBLES SCIUE' SCIUE' image

Yield 8 1/2 cup servings

Number Of Ingredients 7

salt
6 oz ditalini or other small tube shaped pasta
2 Tbsp olive oil
3 garlic cloves, minced
1 lb plum tomatoes, cored and chopped
8 oz fresh mozzarella, drained and cut into 1/2" cubes
8 large fresh basil leaves, coarsely chopped

Steps:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, about 8 min. 2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 30-60 seconds. Add the tomatoes and saute until just heated through, about 2 min. Add the cooked pasta and toss. Remove from heat. Add cheese and basil and toss to coat. Season with salt and serve.

Thimbles With Mushrooms and Artichokes image

Provided by MarlaM

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 small onion, finely chopped
1 lb mushroom, trimmed, cleaned and finely chopped
1 teaspoon kosher salt, plus
3/4 teaspoon kosher salt
1 cup dry marsala wine
1 lb thimble pasta
1/2 lb frozen artichoke heart, thawed
3/4 cup parmesan cheese, grated
1/2 cup cream
1/2 cup fresh flat-leaf parsley, chopped
1 teaspoon black pepper, freshly ground

Steps:

Place the olive oil in a large, heavy skillet over medium-high heat.
Add the onions and cook for 1 minute.
Add the mushrooms and 1 teaspoon of the salt.
Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes.
Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
Meanwhile, bring a large pot of water to a boil over high heat.
Stir in remaining salt.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain pasta and add it into the mushrooms, Marsala and onions.
Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes.
Stir in the parsley and pepper.
Transfer to a serving bowl and serve.