Best Creamy Capelli Dangelo Recipes

Involtine di Melanzane con Capelli d'Angelo image

Provided by Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

3 eggplants
2 cups olive oil, to fry the eggplants
2 tablespoons butter
3 tablespoons freshly grated Parmesan
Pinch sea salt and freshly ground black pepper
12 fresh basil leaves, roughly shredded
1/4 pound angel hair pasta, or spaghetti
1 cup tomato sauce, or passata
1 clove garlic
2 tablespoons caciocavallo cheese

Steps:

Preheat the oven to 350 degrees F.
Cut off the bottoms and stems of the eggplants. Peel them using a vegetable peeler and slice them into 1/2-inch slices.
In a heavy bottomed pan heat some olive oil and fry the eggplant slices for about 4 to 5 minutes (if you prefer a healthier version of the dish, you can grill the eggplants). Place the cooked slices on some paper towels to drain any excess oil.
In a large bowl combine the butter, freshly grated Parmesan, and salt, to taste. Add the roughly shredded fresh basil leaves.
Place the angel hair pasta or spaghetti into a pan of boiling water, bring back to the boil and cook until al dente. Drain.
Add the cooked pasta into the big bowl with the butter mixture and combine.
Take a small portion of the pasta and place it on top of an eggplant slice. Roll the eggplant around the pasta and place it in an oven-proof dish. Repeat this process with all the eggplants slices.
Pour some pureed tomato sauce, or passata, over the eggplant rolls. Place slices of cacioavallo on the top. Finally cover the dish with more freshly grated Parmesan.
Place the dish in oven for around 20 minutes, or until sauce is bubbly.

Capelli D' Angelo With Thai Chicken image

Provided by mailbelle

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 boneless skinless chicken breast halves (cut into bite-size pieces)
1 tablespoon olive oil
1 (10 3/4 ounce) can chicken stock
2 tablespoons honey
1 tablespoon soy sauce
1/4 cup creamy peanut butter
1 tablespoon cornstarch
1 teaspoon ground ginger
1 scallion, sliced
2 garlic cloves, minced
1/2 red bell pepper, cut into julienne strips
1 (16 ounce) package angel hair pasta, cooked and drained (Capelli D' Angelo)
chopped parsley (to garnish)

Steps:

Heat the oil until hot in a large skillet set over medium-high heat and saute the chicken until golden. Transfer to a plate and set aside.
Add the stock, honey, and soy sauce to the skillet.
Whisk in the peanut butter, cornstarch, and ginger.
Add the scallions, garlic and bell pepper.
Return the chicken to the skilet, and cook until the mixture bubbles and is thickened.
Spoon the chicken over the pasta and serve garnished with parsley.