CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH RECIPE
Provided by PamO22
Number Of Ingredients 13
Steps:
- FOR THE SAUCE- Combine white wine, whipping cream, fresh lemon juice, vinegar, chopped shallot, and white pepper in a heavy medium saucepan. Boil until reduced to a 1/4 cup, about 8 minutes. FOR THE CHICKEN- Pound each chicken breast between sheets of waxed paper to a 7x4-inch rectangle. Place smooth side down on work surface. Rub 1/2 teaspoon olive oil and 1/2 teaspoon minced garlic over each chicken breast. Sprinkle each with 1/3 cup Fontina cheese, overlapping if necessary. Start at 1 sort side, tighly roll up chicken jelly roll style. Tie with string. (Can be prepared 8 hours ahead. Cover and refrigerate.) Prheat oven to 350 degrees. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Season rolls with salt and pepper. Add the rolls tothe skillet and brown well on all sides, about 10 minutes. Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes. Transfer chicken to plate and cool 5 minutes. Bring sauce to a simmer, Add butter 1 piece at a time, whisking just until butter melts and sauce is smooth. Spoon sauce onto plates. Cut string off chicken. Cut chicken crosswise in 1/2-inch thick slices and serve.
FUSILLI WITH SPINACH AND RICOTTA PESTO
Make and share this Fusilli With Spinach and Ricotta Pesto recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
- Meanwhile, bring 4 quarts of water to a boil in a big pot; lower the skewered garlic into the water; boil for 45 seconds.
- Immediately run the garlic under cold water; remove from skewer, peel, and mince.
- Place the nuts, garlic, spinach, oil, and 1/2 teaspoon salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
- Transfer the mixture to a small bowl, stir in the cheeses, and adjust the salt.
- Add 1 tablespoon salt and the pasta to the boiling water; cook until al dente.
- Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
- Mix in 1/4 cup of the reserved cooking water and the pesto; use the additional 1/4 cup cooking water as needed to moisten the sauce.
- Divide among 4 warmed bowls and serve immediately.
Nutrition Facts : Calories 775.8, Fat 37, SaturatedFat 7.6, Cholesterol 21.2, Sodium 140, Carbohydrate 88.7, Fiber 4.3, Sugar 2.5, Protein 22.5
FUSILLI WITH FRESH SPINACH AND RICOTTA - LIDIA BASTIANICH RECIPE
Provided by melissaf
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Remove the stems from the spinach. Swish the spinach leaves in a large bowl or sinkful of cool water to clean. If there is a lot of sand and grit in the bottom of the bowl, change the water and wash the leaves again. Drain the spinach leaves and dry them well, preferably in a salad spinner. Stack several of the leaves and cut them crosswise into 1/4 inch strips. Repeat with the remaining spinach. You should have about 8 packed cups of shredded spinach. Stir the fusilli into the boiling water. Cover the pot and reheat to boiling, stirring once or twice. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente- tender but firm- about 12 minutes.Meanwhile, in a large skillet heat the olive oil over medium heat. Add the onions and cook until wilted, about 3 minutes. Stir in the spinach and a pinch each of salt and pepper. Cover the skillet and steam the spinach until wilted but still bright green, about 3 minutes. In a small bowl stir the ricotta and half and half until smooth. Stir the ricotta mixture and the butter into the skillet. Add salt and pepper to taste. Reduce the heat and simmer 5 minutes. Reserve ½ cup of the pasta cooking liquid. Drain the pasta well and return it to the pot over low heat. Add the spinach mixture and enough of the reserved cooking liquid to make a sauce that lightly coats the pasta. Toss thoroughly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm serving platter or individual bowls and serve immediately.
FUSILLI WITH SPINACH WALNUT PESTO
Steps:
- Bring a large pot of salted water to boil for pasta.
- Pulse the spinach, basil, walnuts, garlic, and salt in a food processor. Pour in 1 1/2 cups of the olive oil in a slow, steady stream. Process to make a smooth paste, stopping occasionally to scrape down the sides of the bowl.
- Pour the fusilli into the boiling water, and cook until al dente. Scrape half of the pesto into a large skillet, and add 1 cup pasta water (no need to heat the sauce). Use a spider to drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Drizzle with the remaining 2 tablespoons of olive oil. Toss with the grated cheese and serve.
- notes
- You can freeze the remaining half of the pesto for future use. Just pack it into a plastic container and pour a thin film of olive oil over the top. Thaw in refrigerator before using. Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.
More about "fusilli with fresh spinach and ricotta lidia bastianich food"
FUSILLI WITH FRESH SPINACH & RICOTTA - RECIPE
1999-12-01 Stir the ricotta mixture and the butter into the spinach and season with salt and pepper. Reduce the heat to medium low and simmer for 5 …
From finecooking.com
3.2/5 (3)Category First CourseCuisine ItalianCalories 510 per serving
From finecooking.com
3.2/5 (3)Category First CourseCuisine ItalianCalories 510 per serving
LIDIA'S KITCHEN | TLN
24. 25. 26. Episode 1. In this episode, Lidia reminisces about her Grandma's cantina (cellar) and how she spent every summer helping her grandmother prepare the food from the bounty of the harvest for the fall and winter months. …
From tln.ca
From tln.ca
ONE PERFECT BITE: FUSILLI WITH SPINACH AND RICOTTA - BLOGGER
2010-10-28 Stir spinach and a pinch of salt and pepper into pan. Cover and steam spinach, stirring occasionally to cook evenly, until it's wilted but still bright green, about 5 minutes. 4) Meanwhile, in a small bowl, mix ricotta, half-and …
From oneperfectbite.blogspot.com
From oneperfectbite.blogspot.com
FOOD - LIDIA BASTIANICH ITALIAN RECIPES, LOVE ITALIAN FOOD, LOVE LIDIA ....
Mar 1, 2022 - Explore R I's board "Food - Lidia Bastianich Italian recipes, love Italian food, love Lidia ....", followed by 270 people on Pinterest. See more ideas about italian recipes, lidia bastianich, recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.ca
From pinterest.ca
LIDIA BASTIANICH'S FUSILLI PRIMAVERA | PEOPLE.COM
2020-02-23 Food; Lidia Bastianich's Fusilli Primavera; Lidia Bastianich's Fusilli Primavera. The chef and author of Felidia: Recipes from My Flagship Restaurant shares a pasta dish that has been a staple on her restaurant's menu for years. By People Staff February 23, 2020 12:59 PM. Each product we feature has been independently selected and reviewed by our editorial team. …
From gamecontrol.kizu.dynalias.com
From gamecontrol.kizu.dynalias.com
GIADA DE LAURENTIIS' PASTA WITH SALMON PUTTANESCA RECIPE
2021-02-27 Add 2 tablespoons oil. Sprinkle salmon evenly with 1/4 teaspoon salt, and place in hot skillet. Cook, undisturbed, until golden brown on bottoms, 2 …
From people.com
From people.com
LIDIA BASTIANICH TALKS MOUTH FEEL, MARINARA AND MAKING FOOD FROM ...
2011-08-30 Get the National Post for only $50 per year. Get the National Post for only $50 per year. Subscribe now>
From nationalpost.com
From nationalpost.com
FUSILLI WITH FRESH SPINACH AND RICOTTA (FUSILLI CON SPINACI E RICOTTA ...
Save this Fusilli with fresh spinach and ricotta (Fusilli con spinaci e ricotta) recipe and more from Lidia's Italian Table: More Than 200 Recipes From The First Lady of Italian Cooking to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
LIDIA'S ITALY IN AMERICA: A COOKBOOK - LIDIA MATTICCHIO BASTIANICH ...
2011-10-25 Tanya Bastianich Manuali received her Ph.D. in Renaissance art history from Oxford University. In 1996 she started Experienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also co-authors books with her mother, Lidia; manages Lidia's product line; and serves as the cultural and art consultant for the art ...
From books.google.com
From books.google.com
LIDIA BASTIANICH SPINACH LASAGNA RECIPE - FOOD NEWS
Cover the skillet and steam the spinach until wilted but still bright green, about 3 minutes. In a small bowl stir the ricotta and half and half until smooth. Stir the ricotta mixture and the butter into the skillet. Add salt and pepper to taste. Reduce the heat and simmer 5 minutes.
From foodnewsnews.com
From foodnewsnews.com
SPAGHETTI WITH SPINACH-WALNUT PESTO AND RICOTTA - LIDIA
Pulse the spinach, basil, parsley, walnuts, garlic, and salt in a food processor to a coarse paste. Pour in the olive oil in a slow, steady stream. Process to make a smooth paste, stopping occasionally to scrape down the sides of the bowl. Add the spaghetti to the boiling water, and cook until al dente. Scrape the pesto into a serving bowl and ...
From lidiasitaly.com
From lidiasitaly.com
FUSILLI WITH FRESH SPINACH AND RICOTTA - LIDIA BASTIANICH RECIPE
Jan 2, 2021 - Fusilli with Fresh Spinach and Ricotta - Lidia Bastianich. Discover our recipe. Jan 2, 2021 - Fusilli with Fresh Spinach and Ricotta - Lidia Bastianich. Discover our recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com
From pinterest.com
LIDIA BASTIANICH SPINACH AND RICOTTA DUMPLINGS OR GNUDI | HOW TO …
Jan 26, 2020 - One of my favorite cooks (after Julia, who is my idol) is Lidia Matticchio Bastianich. She is an Italian cook […] Jan 26, 2020 - One of my favorite cooks (after Julia, who is my idol) is Lidia Matticchio Bastianich. She is an Italian cook […] Pinterest . Today. Explore. When the auto-complete results are available, use the up and down arrows to review and …
From pinterest.co.uk
From pinterest.co.uk
RECIPE: PASTA WITH SPINACH AND RICOTTA PACKS OLD WORLD FLAVOR
2021-01-06 Stir the ricotta mixture and the butter into the skillet. Add salt and pepper to taste. Reduce the heat and simmer 5 minutes. Add cooked pasta; toss to combine. Heat over low heat, adding enough ...
From eastbaytimes.com
From eastbaytimes.com
45 FOOD - LIDIA'S WEBSITE IDEAS | LIDIA BASTIANICH, FOOD, LIDIA'S RECIPES
Nov 24, 2021 - Explore Janet Williams's board "Food - Lidia's website" on Pinterest. See more ideas about lidia bastianich, food, lidia's recipes.
From pinterest.ca
From pinterest.ca
FUSILLI WITH SPINACH AND RICOTTA RECIPE - FOOD NEWS
Stir ricotta mixture and butter into spinach and season with salt and pepper. Reduce heat to medium-low and simmer for 5 minutes. 5) Meanwhile, stir fusilli into boiling water and cover pot. When water returns to a boil, remove cover. Cook pasta, stirring occasionally, until al dente, about 12 minutes. 6) Reserve 1/2 cup of pasta cooking liquid.
From foodnewsnews.com
From foodnewsnews.com
FELIDIA MENU AND PRICES UPDATED 2021 - MENUS WITH PRICES
2021-10-02 Founded in 1981. Felidia is the well-known flagship of Lidia Bastianich, which has been opened since 1981 in East Side Manhattan. For the first time, Lidia Bastianich’s beloved chef and top-selling author offers in her flagship restaurant Felidia the timeless recipes. Felidia Menu and Prices: Per Iniziare . Tutto Crudo* shaved raw tuna, salmon, branzino, vegetables, …
From menuswithprices.com
From menuswithprices.com
LIDIA'S ITALY IN AMERICA | CREATE COOKING
Lidia explores pesto's possibilities with a Spaghetti with Basil and Pistachio Pesto and a Fusilli dish with Spinach Walnut Pesto. St. Louis: Macaroni & Cheese: An American Favorite, Inspired by Italy #107 Lidia travels to St. Louis and visits Volpi Foods, where she chats with owner Armando Passetti about their variety of cured Italian meats. Later, Lidia shows viewers the …
From createtv.com
From createtv.com
RECIPE: PASTA WITH SPINACH AND RICOTTA PACKS OLD WORLD FLAVOR
2020-12-27 3. In a small bowl stir the ricotta and half and half until smooth. Stir the ricotta mixture and the butter into the skillet. Add salt and pepper …
From dailynews.com
From dailynews.com
LIDIA BASTIANICH RICOTTA DUMPLINGS : TOP PICKED FROM OUR EXPERTS
Explore Lidia Bastianich Ricotta Dumplings with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Christmas Dinner Alternatives Lentil Loaf Recipe Vegetarian Vegetarian Cassoulet Recipe Slow Cooker Quick Vegetarian Recipes For Lunch Easy Vegetarian Air Fryer Recipes Air Fryer …
From recipeschoice.com
From recipeschoice.com
LIDIA BASTIANICH HOMEMADE PASTA RECIPE : TOP PICKED FROM OUR …
Fusilli with Fresh Spinach and Ricotta - Lidia Bastianich ... best www.keyingredient.com Cook the pasta, stirring occasionally, until al dente— tender but firm— about 12 minutes.Meanwhile, in a large skillet heat the olive oil over medium heat. Add the onions and cook until wilted, about 3 minutes. More Info At www.therecipes.info ›› Visit site . Pastas, Polenta & Risottos Archives ...
From recipeschoice.com
From recipeschoice.com
LIDIA'S KITCHEN: ALL EPISODES - TRAKT
2013-10-05 Lidia’s Kitchen is the quintessential culinary masterclass with beloved chef, Emmy-winning TV host, and author Lidia Bastianich as your private chef-instructor. In this comprehensive new season, Lidia’s passion for teaching is evident. She not only describes proper techniques to prepare foods of all kinds in classic and new Italian recipes, she guides …
From trakt.tv
From trakt.tv
FOOD API: FUSILLI WITH FRESH SPINACH & RICOTTA
Meanwhile, in a small bowl, stir together the ricotta, half-and-half, and nutmeg, if using, until smooth. Stir the ricotta mixture and the butter into the spinach and season with salt and pepper. Reduce the heat to medium low and simmer for 5 minutes. Meanwhile, stir the fusilli into the boiling water and cover the pot. When the water returns ...
From myfoodapi.blogspot.com
From myfoodapi.blogspot.com
LIDIA'S MEATBALLS WITH RICOTTA LIDIA'S MEATBALLS WITH RICOTTA
Preheat oven to 425 degrees F. Combine the carrot, celery, and onion in a food processor, pulsing to make a fine-textured paste or pestata. Stir in the spinach and a pinch each of salt and pepper. Lasagna with ricotta and mozzarella; escarole olive …
From cobat-lesmaisons.com
From cobat-lesmaisons.com
MAKING LIDIA BASTIANICH’S HOME-MADE PASTA RECIPE
2020-08-10 Both methods are linked here in the recipe. I spent about 2 hours working on my pasta, rolling the dough out and cutting it into ribbons using my machine. It’s not a fast process but I found it very therapeutic, constantly rolling, flouring, and eventually making pretty home-made noodles. I do think the home-made pasta is worth the effort ...
From claireaucella.com
From claireaucella.com
LIDIA BASTIANICH'S FUSILLI PRIMAVERA | PEOPLE.COM
75 LIDIA BASTIANICH RECIPES TO TRY IDEAS IN 2022 | LIDIA BASTIANICH ...
Apr 2, 2022 - Explore Amanda Siminger's board "Lidia Bastianich Recipes to Try", followed by 237 people on Pinterest. See more ideas about lidia bastianich, recipes, italian recipes.
From pinterest.com
From pinterest.com
LOOK WHAT I MADE: FUSILLI WITH FRESH SPINACH & RICOTTA
Fusilli with Fresh Spinach & Ricotta Kosher salt 3/4 to 1 lb. young spinach, trimmed, washed, and dried well 2 Tbs. extra-virgin olive oil 4 small scallions, chopped Freshly ground black pepper 1 cup ricotta cheese, preferably fresh
From goodlookingwhatscooking.blogspot.com
From goodlookingwhatscooking.blogspot.com
EQUAL PARTS-PASTA:SPINACH | CATHY THOMAS COOKS
2020-12-15 Stir in spinach (I add half of the spinach, cook it down as directed and then add the rest of the spinach and cook that down). Cover the skillet and steam the spinach until wilted but still bright green, about 3 minutes. Season with salt and pepper. 3. In a small bowl stir the ricotta and half and half until smooth. Stir the ricotta mixture and ...
From cathythomascooks.com
From cathythomascooks.com
LIDIA'S CELEBRATE LIKE AN ITALIAN: 220 FOOLPROOF RECIPES THAT MAKE ...
No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear ...
From eatyourbooks.com
From eatyourbooks.com
LIDIA BASTIANICH - FINECOOKING
Lidia Bastianich. Recipe Poached Chicken with Salsa Rustica. Aside from the tender chicken, this rustic, one-pot meal is full of aromatic vegetables that cook alongside the bird. Feel free to add more or less of any one or… Recipe Spring Risotto with Ramps, Asparagus, and Morels. Ramps, or wild leeks, are one of the fleeting pleasures of early spring. Their pungent, almost …
From finecooking.com
From finecooking.com
LIDIA BASTIANICH SPINACH LASAGNA RECIPE | DEPORECIPE.CO
2021-06-08 Lidia S A Pot Pan And Bowl Ebook Por Matticchio Bastianich 9780525657415 Rakuten Kobo Estados Unidos
From deporecipe.co
From deporecipe.co
FUSILLI WITH FRESH SPINACH AND RICOTTA - LIDIA
Add the onions and cook until wilted, about 3 minutes. Stir in the spinach and a pinch each of salt and pepper. Cover the skillet and steam the spinach until wilted but still bright green, about 3 minutes. In a small bowl stir the ricotta and half and half until smooth. Stir the ricotta mixture and the butter into the skillet.
From lidiasitaly.com
From lidiasitaly.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