Cathleen Allison/Nevada Appeal
Cooking using traditional techniques and clean, simple flavors have rewarded B'Sghetti's a devoted clientele. Our guests have become accustomed to fresh, consistently prepared and presented food. Conceptually, our philosophy has remained unchanged throughout our existence; provide our guests with uncomplicated, distinctive flavors and they will repay us with their loyalty. This idea has been undeniably confirmed throughout our history.
With simplicity in mind, we would like to share a couple of recipes that may contribute to your family's everyday menu. Good food doesn't need to be exotic and labor intensive.
Rather than deciphering difficult recipes, your time as a host is best spent mingling with guest, relaxing and enjoying your family.
Many of our most time-honored dishes are also the most basically assembled. For many years our Pasta E. Fagioli recipe has been wildly pursued by guests.
Theoretically it meets all of our criteria. Delicious garden-fresh vegetables, herbs, meats and pasta combine to create a dish that comforts in these winter months and soothes in the summertime.
Bruschetta, like tiramisu, can be interpreted a thousand different ways. My favorite is the following recipe that is no more complicated than a margherita pizzeta, or a capresi salad, and once again proves fresh ingredients, properly prepared, and tastefully presented will delight even your most discerning guest.
Spaghetti Aglio marries simple flavors to create a classic Italian dish with pasta, garlic and olive oil. This plate is quick and easy to make but also wonderfully gratifying.
Pasta E. Fagioli
1/2 lb. 80/20 ground beef
1/4 lb. mild Italian sausage
6 stalks of celery, diced
1 large carrot, diced
1 medium onion, diced
2 cloves garlic, minced
4 cups of water
2 15-oz cans tomato sauce
1 teaspoon beef base
1 teaspoon Tabasco
1 tablespoon basil
1 tablespoon oregano
15-oz can of garbanzo beans (drained)
15-oz can of kidney beans (drained)
1/2 lb. shell pasta, precooked and cooled
Garlic butter croutons for garnish
Grated or shaved Parmesan cheese for garnish
In a large saucepan, brown beef and sausage. Add celery, carrots, onions and garlic. Cook until onions are translucent. Add water, tomato sauce, beef base, Tabasco and spices. Bring to a boil. Add beans and simmer for 10 minutes. Fill bottom of serving bowl with generous amounts of precooked shell pasta and spoon soup over the top. Sprinkle with croutons and parmesan cheese.
Fresh Basil Bruschetta
2 lbs. Roma tomatoes
1 large bunch basil
1/2 cup olive oil
3 cloves garlic, minced
1 tablespoon Balsamic vinegar
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup garlic-infused olive oil
1 loaf French bread
1 cup grated parmesan cheese
Dice tomatoes into 1/4-inch pieces and put into mixing bowl. Separate basil leaves from stems and shred. Add olive oil, minced garlic, vinegar, salt and pepper. Combine well, cover and refrigerate overnight. Slice French bread into 1/2-inch slices. Brush with garlic-infused olive oil. Grill each side until golden brown. Arrange in single layer on large serving platter. Top each slice with about 1 tablespoon of the marinated tomatoes. Sprinkle with grated parmesan cheese.
Spaghetti Aglio
2 oz oil
2 cloves of garlic, minced
1/2 teaspoon fresh ground pepper
8 oz. spaghetti
2 tablespoon bread crumbs
Sauté garlic in oil until golden brown, toss with prepared pasta, place in a pasta bowl. Top with bread crumbs and toast in broiler until golden brown.
• Scott Doerr is the owner of B'Sghetti's restaurant, 318 N. Carson St. The restaurant is open 11 a.m.-9 p.m. Monday-Saturday and 4-9 p.m. Sunday.