Linguine With Braised Garlic And Balsamic Vinegar Food

PASTA WITH BRAISED FENNEL, CHARD, AND BALSAMIC VINEGAR

Steps:

• Heat 1/4 cup oil over medium heat in large skillet.
• Add onion and 1/4 teaspoon salt and sauté (uncovered) over medium heat until softened, about 5 minutes.
• Stir in sliced fennel bulb and garlic and sauté, stirring frequently, until golden, about 10 minutes.
• Add 3/4 cup water and bring to simmer.
• Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
• Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
• Add crushed red pepper flakes and adjust seasoning with salt and pepper.
• Meanwhile, bring 4 quarts water to boil in large pot.
• Add 1 1/2 tablespoons salt and pasta; return to boil.
• After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
• Drain pasta and greens, reserving 1/3 cup pasta cooking water.
• Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
• Transfer portions to warm pasta bowls.
• Garnish with reserved minced fennel fronds.
• Serve immediately with more cheese passed separately.

BALSAMIC BRAISED LAMB SHANKS

Steps:

• Preheat oven to 375.
• Rub lamb shanks with a bit of olive oil and season with salt and pepper.
• Pour the remaining olive oil in a dutch oven and heat over medium-high heat.
• Add the lamb shanks and brown on all sides, about 4 minutes per side.
• In the meantime, prepare the marinade by combining balsamic vinegar, red wine, chicken broth, garlic and rosemary leaves; mix until thoroughly incorporated.
• Remove lamb shanks from the pot and set aside.
• Add the onions to the hot oil; cook for 2 minutes, frequently stirring, until onions begin to soften.
• Pour in the prepared marinade and return lamb shanks to the pot; bring to a boil and cook for 2 minutes.
• Cover with a lid and place in the oven; cook for 1.5 hours.
• Remove the lid, flip the lamb shanks to the other side, and continue to cook for 30 more minutes.
• Remove from oven and serve over mashed potatoes drizzled with the cooking liquid.

BRAISED LAMB SHANKS WITH BALSAMIC

Steps:

• Preheat oven to 300ºF/150ºC
• Season the lamb well with salt and pepper.
• In a Dutch Oven or heavy bottomed saucepan with a lid, brown the lamb shanks in one tablespoon olive oil on a medium high heat. Turn occasionally until they're golden, for around 10-15 minutes.
• Remove the shanks to a plate and sprinkle them with the flour.
• In the same heavy based pan, cook the onions, carrots, celery and garlic over a low heat until soft - around 10 minutes.
• Stir in the garlic.
• Add the balsamic vinegar and wine to the pan, bring to the boil and reduce down until the liquid thickens somewhat, around 5 minutes.
• Add the chicken stock, bring to the boil and carefully lay the lamb shanks back into the sauce.
• Cover with a lid, transfer to the oven and cook for 2 to 2½ hours or until the lamb easily pulls apart with a fork.
• Serve with a garnish of scattered parsley and/or sliced chili, if desired.

BALSAMIC MUSHROOM PASTA

Steps:

• Cook the fettuccine according to the directions on the package.
• While the pasta is cooking prepare the mushroom sauce. In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once melted, add the shallots and garlic and cook for a few minutes or so, just until softened. Add the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of olive oil if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
• Pour the balsamic vinegar into the pan and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add the other tablespoon of butter. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner. Pour in the cream and parmesan cheese and stir to combine. Add the cooked fettuccine to the sauce and toss to combine. Add the fresh parsley and season with salt and pepper.
• Serve with additional parmesan cheese sprinkled over the top.

LINGUINE WITH BRAISED GARLIC AND BALSAMIC VINEGAR

Steps:

• In a large heavy skillet heat the 3 tbsp oil oover medium heat.
• Add garlic and lower the heat
• Cover and cook on low for about 5 minutes.
• Uncover and cook until the garlic is barely colored, about 8 to 10 minutes.
• Do not let the garlic brown or it will become bitter.
• Meanwhile, cook pasta according to package directions and drain.
• Remove garlic from the oil and discard if you wish.
• Toss pasta with the oil and add the butter tossing to melt.
• Toss with the cheese and salt and pepper.
• Mix the brown sugar with the balsamic vinegar.
• As you serve the pasta sprinkle each serving with a teaspoon or so of the balsamic mixture.

BRAISED BALSAMIC CHICKEN

Steps:

• Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet. When oil is hot, add seasoned chicken breasts and brown them, about 5 minutes on each side, along with the onion slices. Pour balsamic vinegar, tomatoes, artichokes, bell peppers and olives over the chicken in the skillet, then add the basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Serve over pasta and top with Parmigiano-Reggiano cheese. Garnish each serving of chicken and pasta with a generous spoonful of Calabrese peppers.