Roasted Red Pepper Cream Sauce with Ravioli
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)
Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Sunday, February 26, 2012
Saturday, December 31, 2011
Tortellini Campagnola
Tortellini in a creamy red pepper sauce, artichokes, mushrooms and Italian sausage. I was inspired by a restaurant I ate at and loved the recipe. The recipe is better with roasted peppers in the oven. The jarred ones tend to make the sauce thinner.
Roasted Red Pepper Cream Sauce with Ravioli
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)
Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!
Roasted Red Pepper Cream Sauce with Ravioli
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)
Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!
Wednesday, August 24, 2011
Short Ribs With Tagliatelle
Giada's Tagliatelle
•3 tablespoons olive oil
•2 ounces chopped pancetta (about 1/2 cup)
•2 1/2 pounds short ribs
•Salt
•Freshly ground black pepper
•1/4 cup all-purpose flour
•1 medium onion, chopped
•1 carrot, chopped
•1/2 cup fresh parsley leaves
•2 cloves garlic
•1 (14-ounce) can tomatoes (whole or diced)
•1 tablespoon tomato paste
•1 teaspoon chopped fresh rosemary leaves
•1 teaspoon dried thyme
•1/2 teaspoon dried oregano
•1 bay leaf
•2 1/2 cups beef broth
•3/4 cup red wine
•1 pound fresh or dried tagliatelle
•4 to 6 teaspoons shaved bittersweet chocolate
Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
.
•3 tablespoons olive oil
•2 ounces chopped pancetta (about 1/2 cup)
•2 1/2 pounds short ribs
•Salt
•Freshly ground black pepper
•1/4 cup all-purpose flour
•1 medium onion, chopped
•1 carrot, chopped
•1/2 cup fresh parsley leaves
•2 cloves garlic
•1 (14-ounce) can tomatoes (whole or diced)
•1 tablespoon tomato paste
•1 teaspoon chopped fresh rosemary leaves
•1 teaspoon dried thyme
•1/2 teaspoon dried oregano
•1 bay leaf
•2 1/2 cups beef broth
•3/4 cup red wine
•1 pound fresh or dried tagliatelle
•4 to 6 teaspoons shaved bittersweet chocolate
Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
.
Fried Ravioli
Olive oil, for frying
•1 cup buttermilk
•2 cups Italian-style bread crumbs
•1 box store-bought cheese ravioli (about 24 ravioli)
•1/4 cup freshly grated Parmesan
•1 jar store bought marinara sauce, heated, for dipping
Directions
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
.
•1 cup buttermilk
•2 cups Italian-style bread crumbs
•1 box store-bought cheese ravioli (about 24 ravioli)
•1/4 cup freshly grated Parmesan
•1 jar store bought marinara sauce, heated, for dipping
Directions
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
.
Sunday, May 8, 2011
Mozzarrella Pillows
1 (26-ounce) jar marinara sauce (about 3 cups)
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped
4 storebought 9-inch pie crusts
2 eggs, beaten, for egg wash
1/2 cup grated Parmesan
Directions
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped
4 storebought 9-inch pie crusts
2 eggs, beaten, for egg wash
1/2 cup grated Parmesan
Directions
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes
Simple Tomato Sauce
Simple Tomato Sauce
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and freshly ground black pepper
To make Simple Tomato Sauce:
In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency.
Season with salt and freshly ground black pepper and serve.
Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and freshly ground black pepper
To make Simple Tomato Sauce:
In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency.
Season with salt and freshly ground black pepper and serve.
Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer
Penette Ala Vodka
Rao's
1/2 pound cooked ham (better to use Italian cooked ham)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 large white onions, finely chopped
1.3 quarts (700 ml) tomato sauce (or blended canned peeled Italian tomatoes)
3 tablespoons finely chopped Italian parsley leaves
1 quart heavy cream reduced by half (1/2 quart)
3/4 cup vodka
Salt and pepper
2 pounds penne liscie # 40 (recommended: De Cecco)
Finely dice the cooked ham and set it aside.
Place a heavy bottom sautoir or pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it saute until crispy, and do not let it brown.
Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally.
Add the tomato sauce, mix it in, let it simmer for another 20 minutes, then add the parsley, simmer for 3 minutes, add the reduced heavy cream and the vodka, mix it all well and let simmer for 20 minutes
Check the consistency, simmer for other 10 minutes if you need to, season and mix in the cooked penne, let it simmer for 2 minutes and serve it HOT!!!
Procedure to cook the pasta: In a pasta-cooker or a soup pot, add 6 quarts of salted water and place it over medium-high flame. Bring the water to a boil, add the penne at once, lower the flame to medium, partially cover the pot, and let it cook for about 11 minutes, stirring occasionally, drain it and dress the pasta with your favorite sauce.
1/2 pound cooked ham (better to use Italian cooked ham)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 large white onions, finely chopped
1.3 quarts (700 ml) tomato sauce (or blended canned peeled Italian tomatoes)
3 tablespoons finely chopped Italian parsley leaves
1 quart heavy cream reduced by half (1/2 quart)
3/4 cup vodka
Salt and pepper
2 pounds penne liscie # 40 (recommended: De Cecco)
Finely dice the cooked ham and set it aside.
Place a heavy bottom sautoir or pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it saute until crispy, and do not let it brown.
Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally.
Add the tomato sauce, mix it in, let it simmer for another 20 minutes, then add the parsley, simmer for 3 minutes, add the reduced heavy cream and the vodka, mix it all well and let simmer for 20 minutes
Check the consistency, simmer for other 10 minutes if you need to, season and mix in the cooked penne, let it simmer for 2 minutes and serve it HOT!!!
Procedure to cook the pasta: In a pasta-cooker or a soup pot, add 6 quarts of salted water and place it over medium-high flame. Bring the water to a boil, add the penne at once, lower the flame to medium, partially cover the pot, and let it cook for about 11 minutes, stirring occasionally, drain it and dress the pasta with your favorite sauce.
Emeril's Classic Chicken Parmesan
4 boneless, skinless chicken breasts (5 to 6 ounces each)
2 teaspoons Essence, recipe follows
1/2 teaspoon salt, plus more for seasoning pasta
1/4 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons milk
3/4 cup dried bread crumbs
4 tablespoons olive oil
1 recipe Oven Roasted Tomato Sauce, recipe follows, or your favorite red pasta sauce
1/2 pound smoked mozzarella, sliced
1/4 cup grated Parmigiano-Reggiano
4 tablespoons extra-virgin olive oil
1 pound linguine, cooked al dente and kept warm
Freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves
Directions
Position rack in upper third of oven and preheat oven to 400 degrees F.
Season each chicken breast with 1/2 teaspoon of the Essence and 1/8 teaspoon salt.
Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.
Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.
While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.
When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately.
Note: Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Oven-Roasted Tomato Sauce:
3 pounds Romanita tomatoes, cored*
1/2 cup extra-virgin olive oil
12 cloves garlic, peeled
2 tablespoons fresh oregano leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large, 14-inch, oven proof frying pan, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non-reactive, airtight container.
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
Yield: about 4 cups sauce
* If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa
2 teaspoons Essence, recipe follows
1/2 teaspoon salt, plus more for seasoning pasta
1/4 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons milk
3/4 cup dried bread crumbs
4 tablespoons olive oil
1 recipe Oven Roasted Tomato Sauce, recipe follows, or your favorite red pasta sauce
1/2 pound smoked mozzarella, sliced
1/4 cup grated Parmigiano-Reggiano
4 tablespoons extra-virgin olive oil
1 pound linguine, cooked al dente and kept warm
Freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves
Directions
Position rack in upper third of oven and preheat oven to 400 degrees F.
Season each chicken breast with 1/2 teaspoon of the Essence and 1/8 teaspoon salt.
Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.
Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.
While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.
When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately.
Note: Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Oven-Roasted Tomato Sauce:
3 pounds Romanita tomatoes, cored*
1/2 cup extra-virgin olive oil
12 cloves garlic, peeled
2 tablespoons fresh oregano leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large, 14-inch, oven proof frying pan, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non-reactive, airtight container.
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
Yield: about 4 cups sauce
* If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa
Tortellini Soup
Tortellini Soup
1 lb Italian Sausage
1 onion
2 cloves garlic
1 c water
2 cansbeef broth (13 3/4 oz)
3 carrots
1 can tomatoes
1 tsp basil
1 tsp oregano
1 c zucchini
1 green pepper
8 oz cheese tortellini
Brown sausage and add onion, garlic til tender. Add water, broth, wine, carrots, tomatoes, basil and everything else. Simmer 30 min. Add tortellini. Cook 5 to 10 min.
Spinach Chicken & Pasta Salad
Dressing:
I c vegetable oil
2/3 c terriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz pasta
1/2 c parsley
1 bunch green onions
1/4 c sesame seeds toasted
6 oz. honey roasted peanuts
2 cups chicken
1 10 oz bag spinach
1 bag craisin
3 cans mandarin oranges
2 cans chestnuts diced
Mix pasta and dressing and marinate 2 hours. Add other ingredients and toss.
Mexican Corn Soup
1.5 lbs chicken breast
1/2 c onion
2 garlic cloves
3 Tbsp butter
2 chicken buillon cubes
1 cup hot water
1 tsp cumin
2 cups half and half
2 cups monterey cheese
1 can cream style corn
1 can diced chile
1/2 tsp tabasco sauce
1 medium tomato
cilantro
Brown chicken, onion and garlic in butter. Disslve buillion in water add cumin and boil. Reduce heat and simmer 5 min. Add everything else serve immediately
1 lb Italian Sausage
1 onion
2 cloves garlic
1 c water
2 cansbeef broth (13 3/4 oz)
3 carrots
1 can tomatoes
1 tsp basil
1 tsp oregano
1 c zucchini
1 green pepper
8 oz cheese tortellini
Brown sausage and add onion, garlic til tender. Add water, broth, wine, carrots, tomatoes, basil and everything else. Simmer 30 min. Add tortellini. Cook 5 to 10 min.
Spinach Chicken & Pasta Salad
Dressing:
I c vegetable oil
2/3 c terriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz pasta
1/2 c parsley
1 bunch green onions
1/4 c sesame seeds toasted
6 oz. honey roasted peanuts
2 cups chicken
1 10 oz bag spinach
1 bag craisin
3 cans mandarin oranges
2 cans chestnuts diced
Mix pasta and dressing and marinate 2 hours. Add other ingredients and toss.
Mexican Corn Soup
1.5 lbs chicken breast
1/2 c onion
2 garlic cloves
3 Tbsp butter
2 chicken buillon cubes
1 cup hot water
1 tsp cumin
2 cups half and half
2 cups monterey cheese
1 can cream style corn
1 can diced chile
1/2 tsp tabasco sauce
1 medium tomato
cilantro
Brown chicken, onion and garlic in butter. Disslve buillion in water add cumin and boil. Reduce heat and simmer 5 min. Add everything else serve immediately
Monday, May 2, 2011
Pasta Primavera
My Mom found this recipe and our family loved it. This is a perfect entertaining dish in the Summer. Nice and light and very satisfying too. We have made this for church etiquette dinners and the youth loved it too. Vegetables are not the enemy here, they are the star.
Pasta Primavera
1/3 c chopped onion
3 Tbs butter
3 Tbsp flour
3/4 tsp basil
1 c broccoli florets fresh
1 c mushrooms
1 c summer squash or zucchini
2 medium carrots sliced
1 c water
1 Tbsp bullion chicken
1 c milk
1/4 tsp pepper
1 lb pasta
Saute onion in butter. Stir in flour till smooth. Add water and carrots, bullion and basil. Bring to boil and reduce heat. Cover and simmer for 5 minutes. Add broccoli, mushrooms, and squash cook 5 minutes. Add milk and pepper. Cook until slightly thickened. Serve hot over fettucine and parmesan
Pasta Primavera
1/3 c chopped onion
3 Tbs butter
3 Tbsp flour
3/4 tsp basil
1 c broccoli florets fresh
1 c mushrooms
1 c summer squash or zucchini
2 medium carrots sliced
1 c water
1 Tbsp bullion chicken
1 c milk
1/4 tsp pepper
1 lb pasta
Saute onion in butter. Stir in flour till smooth. Add water and carrots, bullion and basil. Bring to boil and reduce heat. Cover and simmer for 5 minutes. Add broccoli, mushrooms, and squash cook 5 minutes. Add milk and pepper. Cook until slightly thickened. Serve hot over fettucine and parmesan
Cannoli
The filling is non traditional and is actually for a tiramisu. We made this in culinary school and I really loved it!
CANNOLI DOUGH
1 lb bread flour (equals 4 cups of sifted flour or 6 cups)
2 ½ T. sugar
4.5 fl oz water
3 fl oz cider vinegar
1T. beaten egg (save remaining for egg wash)
2 Tbsp butter softened
Egg wash
oil
1. Combine all the ingredients in the bowl of an electric mixer. Using a dough hook attachment, mix on high speed until the dough is well developed but slack, or loosed, about 8 minutes.
2. Turn the dough out onto a lightly floured work surface. Roll out into a rectangle 12 by 24. Give the dough one three fold. (Meaning bring the left side of the dough over 2/3 to the right. Then pull the right side over ¼ of the way so they are nestled on top nicely like a book or a folded towel.)
3. Wrap the dough tightly in plastic wrap and allow it to rest for at least 2 hours and up to 2 days under refrigeration before shaping.
4. Roll dough out to 1/16’ thick. Cut out rounds using a small cookie cutter. Place cannoli shell in the middle of the dough and wrap one side over an place egg wash on the edge and fold over the remaining flap.
5. Place in hot oil and fry until a nice golden brown. Remove cannoli from metal shell after it has slightly cooled or it may break. Let the shells cool completely then add filling and dip sides with desired topping. Serve immediately for maximum freshness
CANNOLI FILLING
1 lb mascarpone cheese
1 lb of ricotta cheese
1 c. sugar
1 tsp. vanilla extract
¼ c. heavy cream
Mini chocolate chips
1. Combine all ingredients except chocolate chips into a food processor or blender. Process until smooth and fluffy.
2. Remove from the processor and place into a bowl . Fold in. Place filling in pastry bag or you can use a large zip lock bag and pipe into cannoli shells. Dip sides with chocolate chips
Variations:
Crushed pistachios dipped on sides
Chopped candied orange peel folded into filling
CANNOLI DOUGH
1 lb bread flour (equals 4 cups of sifted flour or 6 cups)
2 ½ T. sugar
4.5 fl oz water
3 fl oz cider vinegar
1T. beaten egg (save remaining for egg wash)
2 Tbsp butter softened
Egg wash
oil
1. Combine all the ingredients in the bowl of an electric mixer. Using a dough hook attachment, mix on high speed until the dough is well developed but slack, or loosed, about 8 minutes.
2. Turn the dough out onto a lightly floured work surface. Roll out into a rectangle 12 by 24. Give the dough one three fold. (Meaning bring the left side of the dough over 2/3 to the right. Then pull the right side over ¼ of the way so they are nestled on top nicely like a book or a folded towel.)
3. Wrap the dough tightly in plastic wrap and allow it to rest for at least 2 hours and up to 2 days under refrigeration before shaping.
4. Roll dough out to 1/16’ thick. Cut out rounds using a small cookie cutter. Place cannoli shell in the middle of the dough and wrap one side over an place egg wash on the edge and fold over the remaining flap.
5. Place in hot oil and fry until a nice golden brown. Remove cannoli from metal shell after it has slightly cooled or it may break. Let the shells cool completely then add filling and dip sides with desired topping. Serve immediately for maximum freshness
CANNOLI FILLING
1 lb mascarpone cheese
1 lb of ricotta cheese
1 c. sugar
1 tsp. vanilla extract
¼ c. heavy cream
Mini chocolate chips
1. Combine all ingredients except chocolate chips into a food processor or blender. Process until smooth and fluffy.
2. Remove from the processor and place into a bowl . Fold in. Place filling in pastry bag or you can use a large zip lock bag and pipe into cannoli shells. Dip sides with chocolate chips
Variations:
Crushed pistachios dipped on sides
Chopped candied orange peel folded into filling
Fool Proof Breadsticks
readsticks
These are foolproof breadsticks and quick to make. Your guests won't believe you made these!
1 1/2 c warm water
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp of salt
3 to 4 c. all purpose flour
3/4 cube of butter divided
parmesan cheese
garlic salt
Italian Seasoning (optional)
poppy seeds (0ptional)
In a bowl, combine water and yeast until foamy. In a separate bowl, combine flour and salt and stir. Add flour mixture to yeast and mix. Additional flour may be needed. Dough should be slightly sticky/tacky. Let dough rest 10 minutes.
Divide butter in half. Melt butter and pour onto a rimmed cookie sheet and let cool while dough rests. Spread dough out on the cookie sheet and roll out to the corners until even. Use remaining melted butter and spread on top. Sprinkle garlic salt and parmesan cheese and any additional seasonings you desire. Using a pizza cutter and slice into desired shape of breadsticks. Let dough rest for another 20 minutes. Preheat oven to 375 degrees and bake for 20 minutes or until golden brown.
*Editors note: The original recipe says to roll out dough on a floured surface, cut into strips, twist and place on greased cookie sheet. I cheat and use the above shortcut.
These are foolproof breadsticks and quick to make. Your guests won't believe you made these!
1 1/2 c warm water
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp of salt
3 to 4 c. all purpose flour
3/4 cube of butter divided
parmesan cheese
garlic salt
Italian Seasoning (optional)
poppy seeds (0ptional)
In a bowl, combine water and yeast until foamy. In a separate bowl, combine flour and salt and stir. Add flour mixture to yeast and mix. Additional flour may be needed. Dough should be slightly sticky/tacky. Let dough rest 10 minutes.
Divide butter in half. Melt butter and pour onto a rimmed cookie sheet and let cool while dough rests. Spread dough out on the cookie sheet and roll out to the corners until even. Use remaining melted butter and spread on top. Sprinkle garlic salt and parmesan cheese and any additional seasonings you desire. Using a pizza cutter and slice into desired shape of breadsticks. Let dough rest for another 20 minutes. Preheat oven to 375 degrees and bake for 20 minutes or until golden brown.
*Editors note: The original recipe says to roll out dough on a floured surface, cut into strips, twist and place on greased cookie sheet. I cheat and use the above shortcut.
Baked Ziti aka Ziti Alla Sorrentina
When I worked on Capitol Hill we had a staff potluck luncheon one day. My co-worker Chris, half Italian, brought this in and I just loved it! It comes from the Naples at Table cookbook.
Ziti Alla Sorrentina
1 lb ziti
1/2 lb Italian sausage, cooked
1 c. whole milk ricotta
2 1/2 to 3 cups of ragu or tomato sauce
8 oz mozzarella, thinly slices
1 c. grated parmigiano-reggiano or pecorino cheese
about 10 basil leaves, torn into small pieces
1. Preheat the oven to 350 degrees.
2.Cook the ziti in boiling salted water until it is almost tender enough to eat, about mintues less than usual.
3.Meanwhile, in a large bowl, blend 2 tablespoons of the reagu into the ricotta.
4. Spread about 3/4 c of the ragu on the bottom of a 9x13 pan.
5. When the ziti is done, drain it well, then toss it with the ricotta.
6.Spread half the pasta in the baking dish. Evenly spoon over it 3/4 c ragu. Cover with the sliced mozzarella, the basil, and 1/2 c grated cheese.
7. Bake for about 45 minutes, or until bubbling.
8. Let the casserole cool for 10 minutes before cutting it into portions. Serve hot.
Ziti Alla Sorrentina
1 lb ziti
1/2 lb Italian sausage, cooked
1 c. whole milk ricotta
2 1/2 to 3 cups of ragu or tomato sauce
8 oz mozzarella, thinly slices
1 c. grated parmigiano-reggiano or pecorino cheese
about 10 basil leaves, torn into small pieces
1. Preheat the oven to 350 degrees.
2.Cook the ziti in boiling salted water until it is almost tender enough to eat, about mintues less than usual.
3.Meanwhile, in a large bowl, blend 2 tablespoons of the reagu into the ricotta.
4. Spread about 3/4 c of the ragu on the bottom of a 9x13 pan.
5. When the ziti is done, drain it well, then toss it with the ricotta.
6.Spread half the pasta in the baking dish. Evenly spoon over it 3/4 c ragu. Cover with the sliced mozzarella, the basil, and 1/2 c grated cheese.
7. Bake for about 45 minutes, or until bubbling.
8. Let the casserole cool for 10 minutes before cutting it into portions. Serve hot.
Subscribe to:
Posts (Atom)