CHERRY TOMATO, SAUSAGE, ARUGULA, RICOTTA FRITTATA
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Toss the tomatoes with the olive oil, vinegar and thyme leaves and season with salt and pepper. Put in a small baking dish in one layer and roast until completely soft and the juices have evaporated, about 30 minutes. Let cool slightly. Leave the oven on. Heat the canola oil in a 10-inch nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown, and then transfer to a paper-towel-lined plate using a slotted spoon. Remove the fat from the pan. Whisk the eggs in a large bowl until light and fluffy. Fold in the drained sausage, tomatoes, provolone and Romano cheeses, arugula and chopped parsley and sprinkle with salt and pepper. Season the ricotta with salt and pepper as well and set aside. Heat the butter in the nonstick pan. Add the egg mixture and stir to evenly distribute the ingredients using a heatproof rubber spatula. Cook until the eggs set on the bottom and around the sides of the pan, and then transfer to the oven. Bake until the eggs are cooked through and the top is lightly golden brown, 20 to 25 minutes. Loosen around the sides of the pan with a rubber spatula and flip onto a serving platter or cutting board. Top with the ricotta and drizzle with extra-virgin olive oil. Grind some black pepper over the top, and scatter the whole parsley leaves over all.
FRIED GREEN TOMATOES WITH BURST CHERRY TOMATOES, PANCETTA AND LOBSTER
Steps:
- Place the sliced green tomatoes onto a sheet tray lined with a rack and sprinkle with some kosher salt. Allow to sit for 30 minutes.
- Set up a dredging station by placing 1 cup of the flour into one dish, the eggs into a second and the cornmeal mixed with the remaining 1/4 cup flour into a third. Pat the green tomatoes dry on both sides. Season with more kosher salt, then dip a slice into the flour first, shaking off any excess, then into the egg and finally the cornmeal. Place onto a sheet tray lined with a rack and repeat with the remaining tomato slices. Make sure to pat the cornmeal onto the tomato firmly to ensure it's tightly coated.
- Add 2 tablespoons of the olive oil into a large, high sided saute pan and turn on the heat to low. Add the pancetta and smashed garlic and gently cook to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate. Sprinkle the lobster tails with kosher salt. Add into the pan, cut side down, and sear for 2 to 3 minutes, until they begin to turn pink. Add the white wine and cover the pan to steam the lobster for another 1 to 2 minutes to finish cooking. Remove the lobster tails onto a sheet tray and allow to cool slightly. Add the cherry tomatoes and crushed red pepper and season with kosher salt. Cook until the cherry tomatoes begin to burst, 5 to 7 minutes. Add the chicken stock and continue to cook, stirring occasionally, until the sauce has reduced and slightly thickened, about 15 minutes. Remove and discard the smashed garlic. Season with kosher salt if needed.
- Carefully remove the meat from lobster shells and discard the shells. Toss the lobster meat into the sauce to quickly warm.
- Heat a large saute pan with the remaining 1/2 cup olive oil over medium heat. Add half of the breaded green tomatoes (you want to cook these in two batches) and fry for 3 to 4 minutes, or until crispy on the underside. Carefully flip, then cook for another 2 to 3 minutes, or until golden brown. Remove onto a plate lined with paper towels to drain excess oil, then transfer to a sheet tray lined with a rack so they remain crispy. Season immediately with kosher salt.
- Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the basil leaves until crispy, 1 to 2 minutes. Be careful because as they will pop in the oil. Remove the basil leaves onto a paper-towel-lined sheet tray.
- To serve, plate 2 fried green tomatoes and top with 2 lobster halves. Spoon the burst cherry tomato and pancetta sauce around the green tomatoes, making sure not to smother them so the fried tomatoes don't get soggy. Garnish the tomato sauce with the grated Parmesan cheese and top with the fried basil leaves.
AGNOLOTTI BOLOGNESE
Provided by Dominick Tesoriero
Categories main-dish
Time 3h25m
Yield 6 servings
Number Of Ingredients 29
Steps:
- For the pasta dough: Whisk the 00 or all-purpose flour and the semolina flour in the bowl of a stand mixer to combine. Make a well in the center.
- Combine the whole eggs, yolks, milk and olive oil in a small bowl and pour it into the well. Using the dough hook, mix on low speed until the dough just starts to come together, then increase the speed to medium and mix for 5 minutes.
- Lightly flour your work surface and turn the dough onto it. Knead the dough by hand until it is smooth and elastic, and springs back when you press it with your finger, about 10 minutes. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- For the filling: Combine the ricotta, mascarpone and Parmesan in a small bowl. Put the mixture in a pastry bag and refrigerate until needed.
- For the ragu: Put the beef stock, red wine and porcinis in a small saucepan. Bring to a boil over high heat, reduce the heat and let the mixture simmer.
- Heat the olive oil in a Dutch oven over medium-high heat. Add the beef, hot and sweet Italian sausages and prosciutto and cook, breaking up the beef and sausage with a whisk, until well browned, about 10 minutes. Season with some salt and pepper.
- Stir the tomato paste into the meat, then stir in the rosemary, thyme, garlic, bay leaves and onions and cook, stirring, until the onions soften slightly, about 5 minutes.
- Strain the beef stock mixture into the meat. Add the tomatoes and bring the mixture to a boil. Reduce the heat so the mixture simmers and cook, stirring occasionally, until thickened, about 45 minutes. Add the cream and continue to simmer another 15 minutes or so. Stir in the parsley. Taste and adjust the seasoning if necessary.
- To fill and finish the agnolotti: Cut the dough into 4 pieces. Set a pasta roller at the widest setting.
- Pass the first piece of dough through the roller, fold it in half and run it through again. Fold the dough in half again, dust it with flour, and run it through the roller again. Reduce the width setting on the roller and run the dough through. Continue to run the dough through, reducing the width with each pass, until the pasta is thin enough so that you can see the shadow of your hand through the other side. Lightly flour your work surface and lay the pasta sheet on top.
- Pipe 1 teaspoon of filling about 1 inch from the edge. Continue to pipe additional teaspoons of filling 1 inch apart, from one end to the other. Fold the dough over so that it extends about an inch past the filling (it won¿t extend to the opposite edge), press to seal the long edge and then trim the excess dough from the sealed side. With your fingers perpendicular to the table, pinch between the mounds to seal the filling in. Then use the cutter to cut between each mound, through the pinch, creating little purses. Dust the finished agnolotti with flour. Refrigerate until ready to cook. Repeat the process with the 3 remaining pieces of dough and the filling.
- Bring a large pot of salted water to a boil over high heat. Add the agnolotti, stir and, when they float to the surface, leave them in the water for an additional minute. Use a spider or slotted spoon to transfer the agnolotti to a large bowl. Ladle over some ragu, toss, drizzle with olive oil and sprinkle with grated Parmesan. Serve immediately.
AGNOLOTTI WITH SAUSAGE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- In a medium heavy-bottomed skillet, melt butter over medium-high heat. Add onions. Cook until onions are soft and have lost their moisture. It may be necessary to adjust the heat so that onions do not brown. Reduce heat to medium-low, and continue to cook so that onions brown slowly, stirring frequently, until dark brown but not burned, about 45 minutes total cooking time. It may be necessary to adjust the heat to prevent them from burning.
- Heat olive oil in a medium skillet. Crumble sausage into skillet. Cook, stirring occasionally, over medium-high heat until lightly browned. Do not to let the meat dry out. Add cream, and cook, stirring, for 2 minutes. Transfer to a large heat-proof bowl. Break sausage into marble-size pieces, if necessary. Set aside.
- Bring a large pot of salted water to a boil. Add peas and onions to sausage in bowl. Add agnolotti to boiling water. Place bowl over pot of boiling water to warm through. Cook until al dente, following label directions. Strain pasta, and add to bowl with sausage mixture along with a few tablespoons boiling water. The sauce should not be wet or runny. The agnolotti should be well coated and shiny from the sauce. Transfer to serving dishes, and season with pepper. Serve immediately.
More about "agnolotti with sausage and ricotta filling and burst cherry tomato pancetta sauce food"
AGNOLOTTI RECIPE - GREAT BRITISH CHEFS
Web Jun 8, 2015 3. Preheat the oven to 90°C/gas mark 1/4. For the tomato oil, place the halved tomatoes on a tray and into the oven for 1 1/2 hours. …
From greatbritishchefs.com
Category MainTotal Time 3 hrs 20 minsEstimated Reading Time 4 mins
From greatbritishchefs.com
Category MainTotal Time 3 hrs 20 minsEstimated Reading Time 4 mins
ANNE BURRELL'S AGNOLOTTI WITH SAUSAGE AND RICOTTA FILLING - YOUTUBE
Web May 22, 2022 Anne demos how to make fresh pasta dough before filling it with a ricotta and sausage mixture and serving it in a rich sauce of burst cherry tomatoes and pancetta! Watch …
From youtube.com
Author Food NetworkViews 21K
From youtube.com
Author Food NetworkViews 21K
HOW TO MAKE AGNOLOTTI - GREAT BRITISH CHEFS
Web 1 Roll out the pasta into sheets of 2mm thickness and around 30cm in length 2 Pipe ½ tsp dots of your filling in 3cm intervals along the pasta. Ideally you should fit 5 per pasta sheet 3 Carefully fold over the pasta …
From greatbritishchefs.com
From greatbritishchefs.com
AGNOLOTTI RECIPE - AGNOLOTTI FILLED WITH MEAT | HANK SHAW
Web Dec 21, 2017 1 cup ricotta cheese 1/2 cup freshly grated parmesan cheese 2 tablespoon minced tarragon, parsley or fresh oregano 1 egg, lightly beaten Nutmeg, salt and black pepper to taste PASTA 300 grams …
From honest-food.net
From honest-food.net
HOW TO MAKE AGNOLOTTI - GREAT ITALIAN CHEFS
Web Carefully fold over the pasta and push down to seal, making a tube. Trim away any excess pasta. 4. Use your fingers to pinch between the filling to seal and create pockets. 5. Fold the pasta forwards to make a flap then …
From greatitalianchefs.com
From greatitalianchefs.com
ANNE BURRELL'S AGNOLOTTI WITH SAUSAGE AND RICOTTA FILLING | WORST …
Web May 22, 2022 Anne Burrell’s Agnolotti with Sausage and Ricotta Filling | Worst Cooks in America | Food Network May 22, 2022 Anne demos how to make fresh pasta dough …
From foodiebadge.com
From foodiebadge.com
HOMEMADE AGNOLOTTI PASTA - A BEAUTIFUL PLATE
Web Jan 17, 2014 Fold one side of the dough over the filling, gently pressing the dough to remove any air bubbles around the filling, pressing firmly to seal. Using a fluted wheel …
From abeautifulplate.com
From abeautifulplate.com
RECIPE CART
Web Redirecting to /recipe/agnolotti-with-sausage-and-ricotta-filling-and-burst-cherry-tomato-pancetta-sauce (308)
From getrecipecart.com
From getrecipecart.com
RICOTTA AGNOLOTTI - FEMALE FOODIE
Web In a small saucepan, bring the low sodium vegetable stock to a boil. Boil until the stock has reduced by half. When the stock has reduced, lower the heat to a simmer and whisk in 6 …
From femalefoodie.com
From femalefoodie.com
FOODIE BADGE - ANNE BURRELL’S AGNOLOTTI WITH SAUSAGE AND.
Web May 22, 2022 Anne Burrell’s Agnolotti with Sausage and Ricotta Filling | Worst Cooks in America | Food Network
From facebook.com
From facebook.com
RICOTTA AGNOLOTTI RECIPE WITH ANCHOVY BUTTER | GOURMET TRAVELLER
Web Apr 28, 2019 Method. 1. To make pasta, whisk egg, egg yolks and olive oil together in a bowl. Place flour in a pile on the bench and make a well in the centre. Pour in egg …
From gourmettraveller.com.au
From gourmettraveller.com.au
FILLED AGNOLOTTI WITH TOMATO-BASIL SAUCE - CDKITCHEN
Web Fold the wrapper in half, pinching the edges together to seal the filling inside. Place the filled wrappers in an airtight container and refrigerate for 2-3 hours. For Sauce: Heat the …
From cdkitchen.com
From cdkitchen.com
BUTTERNUT SQUASH AGNOLOTTI RECIPE | BON APPéTIT
Web Sep 23, 2016 Preparation. Step 1. Preheat oven to 425°. Toss squash, shallot, garlic, oil, thyme, red pepper flakes (if using), and 4 sage leaves on a rimmed baking sheet …
From bonappetit.com
From bonappetit.com
ANNE BURRELL'S AGNOLOTTI WITH SAUSAGE AND RICOTTA FILLING - PINTEREST
Web Feb 23, 2023 - Anne demos how to make fresh pasta dough before filling it with a ricotta and sausage mixture and serving it in a rich sauce of burst cherry tomatoes and pan...
From pinterest.com
From pinterest.com
HOW TO MAKE ANNE'S AGNOLOTTI WITH SAUSAGE AND RICOTTA FILLING
Web May 20, 2022 How to Make Anne's Agnolotti with Sausage and Ricotta Filling | sausage, ricotta, Anne Burrell, celebrity, recipe | Anne Burrell demos how to make fresh …
From facebook.com
From facebook.com
HOW TO MAKE ANNE'S AGNOLOTTI WITH SAUSAGE AND RICOTTA FILLING
Web sausage, ricotta, Anne Burrell, celebrity, recipe | 45K views, 358 likes, 57 loves, 16 comments, 69 shares, Facebook Watch Videos from Food Network: Anne Burrell demos …
From en-gb.facebook.com
From en-gb.facebook.com
AGNOLOTTI WITH SAUSAGE AND RICOTTA FILLING AND BURST CHERRY …
Web 1 pound all-purpose flour, plus more for dusting 6 large eggs 6 tablespoons extra-virgin olive oil Kosher salt 1/2 yellow onion, diced Crushed red pepper flakes, to taste 8 ounces mild …
From getrecipecart.com
From getrecipecart.com
AGNOLOTTI WITH SAUSAGE AND RICOTTA FILLING AND BURST CHERRY …
Web May 23, 2022 - Get Agnolotti with Sausage and Ricotta Filling and Burst Cherry Tomato & Pancetta Sauce Recipe from Food Network
From pinterest.com
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love