ALLA CHECCA
A wonderful recipe for an uncooked sauce made with fresh garden tomatoes and you don't have to cook a thing except for the pasta!
Provided by Star Pooley
Categories Main Dish Recipes Pasta
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
- Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.
Nutrition Facts : Calories 609.7 calories, Carbohydrate 69.4 g, Cholesterol 85.1 mg, Fat 30.7 g, Fiber 6.4 g, Protein 15.5 g, SaturatedFat 4.6 g, Sodium 76.7 mg, Sugar 4.1 g
CHECCA
This recipe was originally meant to be a sauce for pasta. I was trying to replicate a recipe from a local restaurant. It is so good on slices of Italian bread.
Provided by Sharon Denise
Categories Side Dish Sauces and Condiments Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix tomatoes, basil, olive oil, and garlic together in a large non-reactive bowl; season with salt.
- Cover bowl with plastic wrap and let mixture sit at room temperature until the flavors meld, 2 to 10 hours.
- Stir Parmesan cheese into the tomato mixture just before serving.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 4.2 g, Cholesterol 1.1 mg, Fat 14.1 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 2.1 g, Sodium 24.4 mg, Sugar 2.5 g
VERONICA'S VEGGIE MEATLOAF WITH CHECCA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
- For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
- In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
- Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.
SPAGHETTINI WITH CHECCA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
- Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
- Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
CHECCA SAUCE
Make and share this Checca Sauce recipe from Food.com.
Provided by CJAY8248
Categories Low Protein
Time 5m
Yield 2 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine in food processor. Pulse until coarsely chopped, being careful not to puree. Season with salt and pepper.
MY MOM'S VEGETABLE "MEATLOAF" WITH CHECCA SAUCE
Provided by Giada De Laurentis
Categories Tomato Bake Vegetarian Dinner Mozzarella Lentil Healthy Brown Rice Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 25
Steps:
- For the sauce:
- In a food processor, combine the cherry tomatoes, scallions, garlic, basil, oil, salt, and pepper. Pulse the tomatoes until they are coarsely chopped, being careful not to puree them. Transfer the sauce to a bowl.
- For the lentil loaf:
- Preheat the oven to 350°F. Spray a 10 x 4 1/2-inch loaf pan with vegetable oil cooking spray.
- Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon of the olive oil. Add the onion, carrot, and celery and cook until tender, about 5 minutes. Transfer to a large bowl to cool slightly. Reserve the skillet.
- In the same large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and let cool slightly. Squeeze the excess liquid from the spinach. Transfer the spinach to a cutting board and coarsely chop. Add to the onion mixture.
- Add the lentils, brown rice, 3/4 cup of the mozzarella, the corn, basil, eggs, egg white, salt, pepper, and 3/4 cup of the sauce to the cooled onion mixture. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in 2 rows over the lentil mixture, covering the top completely. Sprinkle with the remaining 1/4 cup mozzarella and drizzle with the remaining 1 tablespoon olive oil.
- Bake until the loaf is heated through and the topping is melted and starting to brown, 30 to 35 minutes. Let cool for 15 minutes. Slice the loaf (still in the pan) into 1-inch slices, arrange on plates, and serve with the remaining sauce.
VERONICA'S VEGGIE MEATLOAF WITH CHECCA SAUCE
Steps:
- For the Checca Sauce:
- Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
- For the Lentil Loaf:
- Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes.
- Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
- In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
- Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHECCA SAUCE
Steps:
- In the bowl of a food processor, pulse the cherry tomatoes, scallions, garlic, Parmesan, basil, and oil just until the tomatoes are coarsely chopped (do not purée). Transfer the sauce to a large bowl. Stir in the mozzarella cheese and 1/2 teaspoon each of salt and pepper. Season the sauce with more salt and pepper to taste. Toss the sauce immediately with your choice of freshly cooked pasta.
VEGGIE MEATLOAF WITH CHECCA SAUCE
Adapted from Everyday Italian, this is loaded with nutrition. This recipe came from Giada's mom, who is a vegetarian!
Provided by Sharon123
Categories Brown Rice
Time 2h
Yield 4-6
Number Of Ingredients 24
Steps:
- Checca Sauce:
- Combine the cherry tomatoes, scallions, garlic, basil, and oil in a food processor. Pulse the tomatoes until they are coarsely chopped, but not pureed. Set aside. Season the sauce with salt and pepper.
- For the Brown Rice Lentil Loaf:
- Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return liquid to a boil. Turn heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until rice and lentils are tender and the liquid is absorbed, about 30 minutes more. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let it stand for 5 more minutes.
- Preheat the oven to 350*F.
- Spread 1 tablespoon of the butter over a 10"x4 1/2"x3" loaf pan. In a large heavy skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Move the spinach to a cutting board and coarsely chop.
- In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with remaining 1/2 cup of mozzarella cheese and 2 tbls. of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
- Bake uncovered until loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce. Enjoy!
Nutrition Facts : Calories 658.7, Fat 32.5, SaturatedFat 13.3, Cholesterol 149.2, Sodium 756.5, Carbohydrate 67.7, Fiber 10, Sugar 6.5, Protein 28.2
More about "checca sauce food"
CHECCA SAUCE | GIADZY
From giadzy.com
Servings 3Estimated Reading Time 1 minAuthor Giada De LaurentiisTotal Time 8 mins
- In the bowl of food processor, pulse the first 6 ingredients just until the tomatoes are coarsely chopped (do not purée). Transfer the sauce to a large bowl. Season with the salt.
- Toss the sauce immediately with your choice of freshly cooked pasta or serve on the side of your favorite meats.
GIADA'S CHECCA SAUCE RECIPE - TODAY.COM
From today.com
3.6/5 (185)Category Entrées
- In the bowl of food processor, pulse the first 6 ingredients just until the tomatoes are coarsely chopped (do not purée). Transfer the sauce to a large bowl. Season with the salt.
- Toss the sauce immediately with your choice of freshly cooked pasta or serve on the side of your favorite meats.
CHECCA PHOTOS RECIPE
From crecipe.com
PASTA WITH CHECCA SAUCE | BEYOND KIMCHEE
From beyondkimchee.com
CHECCA SAUCE RECIPE | ASPARAGUS SPINACH PASTA | COOK'S HIDEOUT
From cookshideout.com
CHECCA SAUCE WITH SPAGHETTI - PINCH AND SWIRL
From pinchandswirl.com
IT'S TOMATO TIME! 4 DELICIOUS CHECCA RECIPES - CHEF DENISE
From chefdenise.com
PASTA WITH CHECCA SAUCE | WHITE PLATE BLANK SLATE
From whiteplateblankslate.com
ITALIAN CHECCA SAUCE - HONEST COOKING
From honestcooking.com
SPAGHETTINI WITH CHECCA SAUCE | GIADZY
From giadzy.com
BEST VERONICA'S VEGGIE MEATLOAF WITH CHECCA SAUCE RECIPES ...
From foodnetwork.ca
BEST MOUTH-WATERING MEATLOAF RECIPES RECIPES, NEWS, TIPS ...
From foodnetwork.ca
VEGGIE MEATLOAF WITH CHECCA SAUCE RECIPE - RECIPELAND.COM
From recipeland.com
CHECCA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CIAO CHECCA | SLOW STREET FOOD
From ciaochecca.com
CHECCA-MATE - VEGETARIAN FORK
From vegetarianfork.com
PASTA ALLA CHECCA - JUST PLAIN COOKING
From justplaincooking.ca
GIADA’S VEGETABLE “MEATLOAF” WITH CHECCA SAUCE – VANILLA ...
From stephaniemormina.com
CHECCA SAUCE | SPECTROOM
From spectroom.com
BLENDER FRESH TOMATO CHECCA SAUCE | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
MOM'S VEGETABLE "MEATLOAF" WITH CHECCA SAUCE
From guideposts.org
WHAT'S COOKIN???: RAVIOLI WITH CHECCA SAUCE
From whatscookinamberlamb.blogspot.com
CHECCA SAUCE - WIKIPEDIA
From en.wikipedia.org
COURTENEY COX’S PASTA ALLA CHECCA RECIPE - PUREWOW
From purewow.com
CHECCA FIORENTINA SAUCE - FOOD BLAST
From foodblast.netlify.app
CHECCA SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPAGHETTINI WITH CHECCA SAUCE : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
SPAGHETTI WITH CHECCA SAUCE – EAT SLEEP BREATHE FOOD ...
From eatsleepbreathefood.com
TALK:CHECCA SAUCE - WIKIPEDIA
From en.wikipedia.org
CHECCA SAUCE - WIKIMILI, THE BEST WIKIPEDIA READER
From wikimili.com
CHECCA SAUCE BY FOOD 101 • A PODCAST ON ANCHOR
From anchor.fm
ASK EVAN: WHY IS CHECCA SAUCE ALWAYS COOKED WHEN YOU …
From kcrw.com
CHECCA | TRADITIONAL SAUCE FROM ROME, ITALY
From tasteatlas.com
CHECCA SAUCE - SUMMARIZED BY PLEX.PAGE | CONTENT ...
From plex.page
MAKE-AHEAD MONDAY: GIADA'S LIGHT AND FRESH CHECCA SAUCE, 3 ...
From today.com
CHECCA RECIPE
From crecipe.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