Remembering Thanksgiving Day

A Dad, Chef, Vet | Nov 1 2002 | Carlo3b

[carlo3b]

Remembering Thanksgiving Day
 The Mayflower  1620- 2002

The voyage of the Mayflower in 1620 from Plymouth England, to Plymouth Rock started as a journey to find peace and justice in a new world. It began as a fervent prayer to give freedom a chance, and remains today as the promise each year for a new beginning. Thanksgiving Day is a celebration of hope, and remembrance.
Today, we bring our families and friends together to share our tables and our hearts, and give thanks for all that we have to be grateful for in our new and glorious country. From this grand experiment and it's courageous settlers, to the greatest nation of the world, we have a lot to be thankful for, indeed.

Remembering Thanksgiving

My earliest memory of Thanksgiving was the fuss of preparation of the wonderful food being prepared in advance of our holiday feast. Being a traditional Italian American, midwestern home, a full cornucopia of cookies of every ethnicity was in abundance. Thanksgiving morning was a special treat with a home filled with the scent of baking bread, and roasted turkey which transformed our tiny cold water flat in "Little Italy" on the lower East side of Chicago into a 3 room palace. Everyone was involved, family and friends, young and old, with 4 generations of our own majestic women. An unspoken but respected hierarchy prevailed, with the eldest women in control, and a dance like rhythm appeared to take charge of this traditional and noble endeavor.  It didn't take long before our small kitchen and dinning room filled, and every flat surface was covered. People scurried into the hallway, where neighbors shuffled pans and pots in and out of their homes to their own kitchens to make room for more, always more so everyone could share in the abundance.

The Preparations

Preparation started days earlier, with the making of the pasta. I recall my great aunt bringing in the clothesline from our back porch, the one that strung across the small yard to the adjacent porch and back. She washed and bleached this cord to string across our living and dining rooms, from sconces to chandelier, and doorjambs to windowsills. It was strung as tight as possible to hold the pounds of  lasagna noodle, and spaghetti needed to hang dry, to satisfy the hearty Italian appetites. I recall as if it were yesterday listening to our nightly radio programs with the shadows of stringing pasta on the faded floral wallpaper, lending an eerie overtone to the Green hornet, or Gangbusters. How could I ever forget opening my eyes in the morning with the sight of hanging pasta overhead, but then, why in the world would I want to forget that magical moment after all, and what it meant to a young boy that a wonderful and glorious holiday was just around the corner?

The Family and Friends

Each family was represented in the choice of menu items. Every wonderful cook in each branch of the family offered to prepare their own special version of the chosen food. This made for a memorable feast indeed, there were at least 4 successful individual restaurant owners in our family. The competition was playful and fun filled, with chunks of bread, ladles, and spoons dipping into everything, testing, tasting, and teasing.

The Cooks

It should not be construed that the food preparation was the exclusive provence of our family women, to do so would be to underestimate the culinary contributions of some of the finest cooks in the clan. A few of my uncles, cousins and grandpa were cooks in the Army, Navy, and Marines, as well as in their own restaurants. My great uncle served as a cook in the Italian army, then captured and recruited to cook in the prisoner-of-war camp, when upon his release, served 2 tours as a cook in the US Marines during The Korean War. However, whatever greatness the men may have achieved in the outside world, the kitchen was ruled by those formidable, yet diminutive, strikingly gorgeous, black clad matriarchs of the family. Great grandmothers from both sides of the lineage, grandmothers, great grandmother-in-laws, and great great aunts. Man I'll tell ya, it was a sight to behold at best, and an Italian culinary rivalry at least. Although sharing an Italian heritage, the 6 uncles married outside the Calabrian niche, creating a scrumptious provincial food fight.

The Kids

Children weren't immune from the holiday chores. Chairs were pulled up to the stove for short perpetual stirrers. The teens were given the sink, for the neverending pots and pans, and preteens were runners for last minute fetches and food deliveries. I was honored almost exclusively with the delivery of food for the church and hospital shut-ins because I had the bike with a giant basket. Trying to describe my cousins and most of the local kids wasn't hard, the first thing I recall was, hair, lots of black hair, big doe eyes, dozens of beautiful children with wide grins. At least one kid, sometimes more, was forced to bring his or her accordion, and at every holiday gathering some poor child was browbeaten into playing "Lady Of Spain"!

The Holiday Table

Serving 30-40 people, in a one bedroom apartment on the 3rd floor, rear, walkup, was a challenge, but doable. It took the coordination of most of our wonderful neighbors, and the cooperation of all of the residence, which were always invited anyway.  Everyone brought pots, pans, dishes, and utensils, at least a chair, and some brought their kitchen tables. Everyone brought something eatable, most were prearranged as in bread, but some were heirloom dessert recipes, enough for at least a good spoonful, for everyone to get a taste. Older adults, always got a chair at the table, all adults got a seat, and kids sat at the card tables, on the stairs or on a carpet in front of the radio in one of the neighbors homes.

The Prayer

All kids had to be within earshot of the saying of the formal Grace before dinner. Then everyone recited their own prayer in various languages of their native tongue. Our family and friends were of many faiths and nationalities, the overwhelming majority of coarse were Italian. Most remembered a loved one not present, and the names of every absent serviceman and woman were individually read aloud. With all heads bowed, everyone gave thanks for the wonderful gifts of food and health, and each and every person present, gave a special thanks and how grateful they were for being in the United States of America.

The Family

Any good excuse to gather the clan in our family was and still is, paramount. Weddings, holidays, birthdays, anniversaries, births, baptisms and unfortunately funerals are used as good excuses to get together and, you guessed it.... eat. This is usually done at the familial home of eldest member of the family. The Italian family circle is close and tight, and many families still living within their hometown, even today, live within walking distance of one another. In our family, as in many, brothers, sisters, grandparents, aunts, uncles, and cousins grow as one family unit. The elders live within the homes of their offspring or siblings. The hierarchy is established by the ability of the surviving parents to have living arrangements central to the greatest number of kids and kin. Love of family is the reason, and love of food is the cement. Thanksgiving is one of the most popular days of the year, and has been since my earliest memory. Even today as I did with my parents in my youth, I talk to each of my 5 children and grandchildren, almost everyday, and have even when we lived thousands of miles away... I am truly blessed.

The Food

Food for an Italian holiday is second to only to the family. Present at every holiday feast were several types of entree, lasagna, ham, veal, and one or more specialty pasta and of course the giant stuffed Turkeys. There were Kosher dishes aplenty for our many Jewish friends. Our next door neighbor kept a Kosher kitchen and always shared their wonderful food with us as we did in return. Not counted as entrees were homemade sausages, meatballs, and grilled peppers. A strange calzone, one I recall with nuts and octopus was always somewhere on the table as was braciole (Italian beef rolls, and great cannoli desserts were always compliments of our Sicilian side of the family).

Salads and antipasto were a mainstay, with favorites cellentani con Insalata di Peperoni (cellentani with pepper salad), and the ever popular soups, usually a bean, as in minestrone. Breads, rolls, pizza and a mixed variety of biscotti, were always in abundance. Side dishes were a meal in themselves. A vast array of vegetables prepared as specialty items, like artichoke and bacon frittata rounded out every holiday meal. Even our popular lasagne, the recipe that created a chain of famous restaurants, has broccoli or spinach as a principle ingredient to the recipe. Desserts... oh my, great custards, and pastries, ice creams and cakes such as lemon berry tiramisu or frittelle di zucca (pumpkin fritters)
 

The Moment of Truth My grandfather sat at the head of the table, and next to him sat a gallon jug of his homemade Italian red wine. Almost everyone seated for dinner were given a glass of his wine, if only for the many toasts that were posed, to the cooks and a milieu of other celebrations. The moment of truth came when he would call the name of the boys that he felt were to be worthy of manhood, a scholarship know only to him, usually by some unknown merit method. If you attained that status in his trusted eye, he would invite you to accept a glass of wine and he would toast your new position and with everyone's applause you drank a glass and thanked him.

When my moment came, I had just turned 10, and having worked with him on his paper stand in downtown Chicago for 3 years and to my surprise he felt I was ready! Proudly I swallowed a huge gulp, and felt the heat go down my throat and explode at the core of my stomach and began to rush back up. I forced a smiled and swallowed again and hugged him as tight as I could, until my uncle secretly handed me a chunk of bread, which I bit into and forced down before I let my pa loose, perhaps in the nick of time because he slapped me on the back and everything went back down... I never drank another drop of his wine, but accepted his offer to take a glass, each time he offered it until he passed a year later. How I loved that man.

The Carving At each end of the long tables were placed huge turkeys. The head of the households were given the honor of carving these beautifully prepared, golden trophies. It was a ritual and with surgical skills each bird was sliced and distributed to all in attendance until nothing remained but the bare bones. At the conclusion of this wonderful occasion, the men stood and with glasses raised toasted the blushing ladies as we sang... in our best voice, and in Italian, a song dedicated to our wonderful women,  .. "Mamma"

[swampfox98]

Yum...I say...yum yum!

[BraveMan]

Livin' Large bump . . .

[carlo3b]

Oops, ............ Blushing.
picky, pickyCinnamon Swirl Egg Bread, the sequel
.....shuffling away, kickin a can

• 2 1/4 ounce packages active dry yeast
• 1/3 cup warm water -- (110 to 115 degrees)
• 1 cup warm milk -- (110 to 115 degrees)
• 2 eggs -- lightly beaten
• 1 cup sugar -- divided
• 6 tablespoons butter or margarine, softened, (I hate to admit it, I really prefer margarine in this recipe)
• 1 1/2 teaspoons salt
• 6 cups all-purpose flour
• 2 tablespoons ground cinnamon (optional, of course.... LOLOL)

1) In a mixing bowl, dissolve yeast in water.
2) Add milk, eggs, 1/2 cup sugar, butter, salt, and 2 1/2 cups flour; beat until smooth.
3) Stir in enough remaining flour to form a soft dough.
4) Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes.
5) Place in a greased bowl, turning once to grease top.
6) Cover and let rise in a warm place until doubled, about 1 hour.
7) Punch dough down; divide in half. Roll each half into an 18 x 8-inch rectangle.
8) Combine cinnamon and remaining sugar; sprinkle over the dough.
9) Roll up each rectangle from a short side; pinch seam to seal. Place seam side down in 2 greased 9 x 5 x 3-inch loaf pans.
10) Cover and let rise until doubled, about 1 1/2 hours.
11) Bake at 350 degrees for 30 - 35 minutes or until golden brown.
12) Remove from pans and cool on wire racks.
Yield: 2 Loaves

[carlo3b]

I've already submitted your name to www.gigolo.com
 

Oh no, excuse moi, there goes the phone......Hello...yes, this is Carlo....WHAT!!!!....."Play Misty for me"......gulp
 
 

[carlo3b]

How can I forget that wonderful stuffed artichoke. Smile

Thanks, and who can forget....California Diversity Thanksgiving, Peacock (Blue Boy) in Orange Sauce... Ha!!!
 
 
 
 

[carlo3b]

Be back after the election - though we could use a little thanksgiving now. (^:

Not to worry, I'll be here with a few celebration recipes, and the champagne!

[carlo3b]

Just for you Foxy

Chocolate Torte with Buttercream Frosting

• 1/3 cup butter (do NOT substitute margarine)
• 1 cup sugar
• 1/2 t salt
• 5 eggs separated
• 1 whole egg
• 3 squares unsweetened chocolate, melted
• 3/4 cup ground almonds
• 3/4 cup apricot jam
• 2 cups whipped cream

Combine butter, sugar and salt and cream until light.  Stir in 5 egg
yolks and 1 whole egg, mixing well.  Melt chocolate and combine with
almonds.  Add to egg mixture and beat well.  Beat 7 (seven) egg whites
until stiff but not dry. Fold into chocolate mixture.  Pour into 3 round
eight-inch layer pans lined on bottom with paper and greased.  Bake at
350 degrees for about 20 minutes.  Cool on rack for 25 minutes before
carefully removing from pans.
Filling:   Fold apricot jam into whipped cream and spread between
layers and over top of torte.

Buttercream Frosting:

• 1/4 cup butter, softened
• 1/8 t. salt
• 1/2 cup confectioners sugar
• 2 egg yolks, unbeaten
• 2 squares unsweetened chocolate, melted & cooled
• 1/2 t. vanilla

Cream butter and salt .  Gradually add sugar, beating well.  Add
egg yolks, beating well after each.   Add cooled chocolate, beating
well.  Add vanilla.  Spread on sides of torte.
Chill about 2 hours or overnight before serving.  About 12 servings.
 
 

[Misty Memory]

kickin a can

No kicking, punching or gouging of the eyes!!

Thanks for "Son of Cinnamon Swirl Egg Bread...The Recipe". The first one was just to see if we were paying attention wasnit? Will there be a test later?

[nutmeg]

bump

[GretchenEE]

Bumping this and thanking you for the ping simultaneously.

[B. A. Conservative]

Very well done!!

[carlo3b]

Lasagna, alla a House Of CarloIngredients:

• 1 box lasagna noodles
• 1 ½ lbs of hamburger
• 16 oz ricotta cheese
• 8 oz Mozzarella cheese - grated
• 1/4 cup parmesan cheese
• 14 oz of your favorite marinara sauce(* This is mine)
• 1 onion - diced
• 4 cloves garlic - chopped up very small
• 4 sliced fresh mushrooms
• 2 eggs
• 1 tablespoon parsley
• dash pepper
• dash basil

Instructions:
In a large pot, set water to boil. Meanwhile, brown burger, onion, mushrooms and garlic. Add marinara and set aside.
Mix cheeses and eggs in a separate bowl with parsley and spices. Save back about ¼ of the Mozzarella for the top.
When water in pot is boiling add the lasagna noodles. You typically do not need to wait until the noodles are edible because they will be cooked in the oven as well. When noodles are ready (8 minutes or so) begin layering the various mixtures in a 9X13 pan. Start with the burger mixture; then add the cheese, then the noodles. Keep layering until you run out of ingredients. Add the reserved Mozzarella last.
Cover dish with foil and pop into oven at 375 degrees for an hour or so. If you want to harden off the top, pull off the foil for the last 15 minutes.

*Quick MUSHROOM PASTA SAUCE

Ingredients:

• 1/2 a medium sized onion, chopped
• 1/3 cup  dried porcini mushrooms that have been soaking in about 1/2 cup lukewarm water
• 1 cup  regular white mushrooms, chopped but not too finely
• 1/2 cup  cream
• 2 tblsp  butter
• 1/4 cup  tomato paste
• salt to taste
• marsala to taste (optional)

Instructions:
Soak porcini mushrooms in water for about 1/2 hour until rehydrated. Remove from water and chop them.  SAVE the water they soaked in and runi it through a filter to filter out dirt or other "foreign" object that may have been stuck on the porcinis.  Melt butter in pan and saute onion until transluscent.  Add regular and porcini mushrooms and saute with onion.  Add porcini water and cream and simmer until sauce begins to thicken a bit.  Add salt.  About 5 minutes before it's done, add tomato
paste.  Also, now's the time to add the marsala if you want it, but the sauce will need to simmer a bit longer to boil away the extra liquid.

---

 GREEN GODDESS SALAD DRESSING(4 servings)
Rub the salad bowl with a garlic clove, then add

• 2 cups of freshly made mayonnaise
• 4 minced anchovy fillets
• 1 green onion, chopped
• 2 teaspoons chopped flat Italian parsley
• 2 teaspoons chopped chives
• 1 Tablespoon tarragon vinegar (or to taste)
• 1/4 teaspoon dried OR 1 teaspoon cut, fresh tarragon

Stir well and pour over salad greens, watercress, or seafood salad.
 

[carlo3b]

Broccoli LasagnaThis is the home version of our family restaurant recipe... really creamy, and a wonderful change if you have never had a vegetarian lasagna.

• 12 oz  lasagna noodles -- (wide)
• 2 Tbls salad oil
• 1 1/2 ts salt
• 1/4 ts pepper
• 20 oz frozen broccoli, or spinach
• 2-3 c tomato sauce
• 16 oz ricotta cheese
• 1/2 Tbls fresh parsley, chopped, or 1/4 dry
• 1/4 c sour cream
• 12 oz mozzarella cheese, grated

Cook noodles according to directions on package. Drain, then toss with oil, salt and pepper until well coated. Cook broccoli according to package directions. Drain. Combine ricotta cheese, parsley and sour cream. Arrange half of the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, then a layer of cheese. Add another layer of noodles, topped with broccoli, sauce and cheese., then add all of the cottage cheese mixture. Top with remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese. Cover tightly with aluminum foil and refrigerate. About 30 minutes before serving, heat oven to 350 F and bake for 30 minutes or until cheese melts and is golden on top.
 

[carlo3b]

Serve this after our victorious election, between the salad and entree, with your typical Republican dinner!

Raspberry Champagne Sorbet

• 1 c  water; divided
• 3/4 c  sugar
• 2 c  fresh raspberries
• 2 c  champagne; chilled

Combine 3/4 cup water and sugar in a small saucepan; bring to a boil, stirring until sugar melts. Remove from heat, and cool completely.
Using a food processor bowl; add raspberries and remaining 1/4 cup water. Process until smooth. Strain and discard seeds.     Combine sugar water mixture, raspberry puree, and champagne. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's directions. Spoon into a freezer safe container; cover and freeze (ripen) 1 hour.
(serving size: 1/2 cup).
Yield: 4 cups

[carlo3b]

I'll see your Bump, and raise you a Gnocchi;

Gnocchi alla Italiana

2 1/2 c. mashed potatoes (or use a ricer), I like using baked potatoes
2 eggs, slightly beaten
1/2 tsp. salt
2 1/2 c. flour
1 recipe tomato sauce
1/4 lb of butter
1 c. Parmesan cheese

Place potatoes, eggs, and salt in a mixing bowl and mix thoroughly. Add 1 1/2 c. flour. Place dough on floured board and add rest of flour. Knead dough for 3 to 4 minutes until all flour is mixed in. If dough is too sticky, sprinkle with more flour.
Cut dough into 6 pieces. Roll dough into long sausage like strips and cut into pieces 2/3 to 1 inch long. Sprinkle dumplings lightly with flour. You can roll each dumpling across a floured dinner fork to make crinkle marks if desired.
Have ready a large pan with 4 qts of boiling water to which 1 T. salt has been added. Place gnocchi in water and remove with a strainer when they come to the top.
Place in a hot serving bowl. Add sauce to gnocchi and 2/3 of cheese, mix well. Sprinkle rest of cheese on top.
Serves 4 to 6.
Variation sauce: Heat butter to browning stage and add 1/2 cup of cream. Pour over gnocchi and add Parmesan cheese.
 

[carlo3b]

Italian Doughnuts

• 15 ounces ricotta cheese
• 4 eggs
• 1 tablespoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• cooking oil for frying
• sifted powdered sugar or granulated sugar or cinnamon/sugar

In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth. Add eggs and vanilla; beat until combined. Add flour, granulated sugar, baking powder, and salt. Beat on low speed until just combined. Let batter stand for 30 minutes.
Drop batter by well-rounded teaspoonfuls, four or five at a time, into deep hot fat (365 degrees). Cook 2 1/2 to 3 minutes or until golden brown, turning once. Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely.
Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon/sugar mixture.
Yield: "3 dozen"

[carlo3b]

Sicilian Beef Braciole

• 1 lb piece of beef flank steak or slices of thin cut round steak
• 1 batch of traditional stuffing mix, (see below)
• 1 Tbls. olive oil
• Salt and pepper to taste

Place the meat between 2 pieces of waxed paper or plastic wrap and pound with a meat mallet until it is 1/8 inch thick and roughly rectangular in shape.
Stuff the braciole. Lightly brush the meat with olive oil. Season it lightly with salt and pepper. Spread the batch of traditional stuffing mix evenly over the surface of the meat. Leave 1/2 inch around the perimeter open. Tightly roll up the braciole long ways. Tie both ends with a small piece of coarse kitchen string. Make several more ties every 3 inches over the length of the braciole.
Cook the braciole. Lightly brown the braciole in the sauce pot when you start the red sauce, or brown lightly in a sauté pan and then add to red sauce. Stew for the 3 hours it takes to complete the sauce. When done, gently remove the cooked braciole and place on a cutting board. Remove the kitchen strings and slice on the diagonal. Serve with pasta.

---

Stuffing for Braciole

• 3 large eggs
• 2 cloves garlic, finely minced
• 1/2 cup grated parmesan cheese
• 2 Tbls. finely chopped fresh parsley
• 1/2 cup, more or less, seasoned bread crumbs
• Salt and pepper to taste

Place the eggs in a small bowl and beat lightly. Add minced garlic, grated parmesan cheese, and chopped fresh parsley. Mix well.
Slowly drizzle in the seasoned bread crumbs while mixing constantly. Use only enough bread crumbs to bring the mixture to a soft, spreadable paste. Add salt and pepper to taste. Be careful with the salt because of the amount of parmesan cheese that is already in the stuffing.
 

[carlo3b]

Eggnog chilled cream

SEMIFREDDO ALLO ZABAGLIONE

• Ingredients:
• 8 egg yolks ,
• 1 cup sugar ,
• ladyfinger ,
• 1 pint whipped cream ,
• 10 oz.. dry Marsala,
• Sprinkle with nutmeg

Beat the egg yolks with the sugar in a bowl. Add the Marsala, a tablespoon at a time. Place the saucepan over a very low heat or in a bain-marie (placing a pan of food in another pan of boiling water),and continue beating until the mixture becomes foamy. Pour it in a bowl and let cool. Fold in the whipped cream and pour the mixture into a mold lined with ladyfingers which have been moistened with Marsala. Freeze for at least 5 hours and serve

[carlo3b]

Creamy Sauce Pesto with Eggplant Manicotti

• 1/2 cup (2 ounces) shredded mozzarella cheese, divided
• 1 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/2 cup spinach leaves
• 1/4 cup pine nuts, toasted
• 1/4 cup grated fresh Parmesan cheese
• 1/4 cup tub-style fat-free cream cheese
• 1/4 teaspoon salt
• 1 (15-ounce) container fat-free ricotta cheese
• 2 garlic clove
• 1 (1-1/2-pound) eggplant, cut lengthwise into 20 (1/8-inch-thick) slices
• Cooking spray
• 2 cups spaghetti sauce, divided 

1) Combine 1/4 cup mozzarella cheese and next 9 ingredients (mozzarella cheese through garlic) in a food processor, and process until smooth. Set pesto mixture aside.
2) Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant.
3) Preheat oven to 375 degrees.
4) Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down,over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.
5) Bake at 375 degrees for 30 minutes. Top with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.
Yield: 4 servings (serving size: 5 rolls with sauce).
Note: Any leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta.

[carlo3b]

Angel Hair with Tomatoes, Basil & Garlic

• 1 pound Angel Hair or Capellini uncooked
• 2 Tbsp. real 100% olive oil (virgin anything is overrated)
• 1 Tbsp. minced garlic
• 5 cups tomatoes diced
• 1/2 tsp. basil
• 3/4 cup chicken broth ( homemade is so simple, if not ....gulp, canned)
• 5 Tbsp. Parmesan cheese ( fresh if possible, and always freshly grated)
• Salt and freshly ground pepper to taste

Prepare pasta according to package directions; drain.
Heat oil in a large skillet over medium high heat.
Add garlic and cook for one minute. (do not brown, or burn as it will turn bitter)
Add tomatoes, basil, salt and pepper.
Cook for 3 minutes.
Add hot pasta to skillet; toss well.
Add chicken broth and stir.
Toss with freshly grated Parmesan cheese and serve immediately.