PASTINA RISOTTO WITH ROASTED TOMATO AND PEPPER SAUCE
This is another winner from Michael Chiarello. It is made with pastina and the finished product has the creamy consistency of a risotto, hence its name. The sauce make enough for three times, so use what you need for today and freeze the rest to save on prep time the next time you make this.
Provided by Irmgard
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- To make the sauce, put the rack in the centre of the oven and preheat the broiler to high.
- Smash the tomatoes by hand and put them and their juice in a large bowl.
- Add the peppers, garlic, oil, vinegar and rosemary.
- Season with salt and pepper and mix the ingredients well.
- Pour out into a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes.
- Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender.
- Puree the mixture in a food processor.
- Put aside 1-1/2 cups to make the pasta and freeze the remainder for future use.
- To make the pasta, bring a large pot of water to a boil over high heat.
- Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the centre as it will cook more.
- Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again.
- Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together.
- Heat 2 tablespoons olive oil in a large pot over high heat.
- Add the garlic and saute until browned.
- Add the oregano and cook briefly to release its fragrance, then add 1-1/2 cups water.
- Bring the liquid to a boil, add the partially cooked pasta, and stir to coat.
- Add the chicken broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes.
- Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt.
- Thin, if desired, with some of the reserved pasta water.
- Remove from the heat, place in serving bowls and sprinkle with grated Parmesan.
- Serve warm.
Nutrition Facts : Calories 925.2, Fat 47, SaturatedFat 8.3, Cholesterol 11, Sodium 685.2, Carbohydrate 103.6, Fiber 8.7, Sugar 11.5, Protein 25.2
PUMPKIN RISOTTO WITH AMARONE SAUCE
Steps:
- In a large heavy-bottomed pot, heat olive oil and then add the onions. Gently fry until soft and translucent. Add the pumpkin, bay leaves and 1 cup of the vegetable stock. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of remaining stock to the pumpkin base and mash it down into a puree using the back of a wooden spoon or spatula.
- In a large, heavy-bottomed pan, heat some olive oil and add the rice. Add the remaining stock and cook for 12 minutes with the lid on until the stock has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together.
- Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea salt and pepper.
- Serve the risotto on individual plates and spoon the Amarone Wine Sauce over top.
- In a medium-sized pan, heat the Amarone wine, a pinch of salt, sugar, bay leaf, and cinnamon. Stir well and heat over a low flame until the sugar is dissolved.
- In a small bowl, mix together the water and flour. Gradually add the flour and water mixture to the pan, continually stirring, until the sauce has the desired consistency and flour is cooked (the sauce should be clear).
PASTINA TIMBALE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside.
- Heat 1 tablespoon of olive oil in a saucepan and saute sausage until browned.
- Meanwhile, combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic is light brown, about 2 minutes, stirring occasionally.
- Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Add 1/4 cup of the parsley and 1/4 cup of the Parmesan. Cook for 30 seconds.
- Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides.
- While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander.
- Reheat the sauce, if needed, and add the drained pastina and then the browned sausage. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes.
- Invert the molded pastina timbale onto warmed individual serving plates, and serve.
- Preheat oven to 400 degrees F.
- In a bowl, toss tomatoes and whole jalapeno chiles with 1 tablespoon of the olive oil; season with salt and pepper, to taste. Place tomato mixture on a cookie sheet and roast in oven for 15 or 20 minutes or until slightly browned. Remove from heat and finely chop the tomatoes. Transfer tomato pulp and any juices from the cutting board to a bowl. Chop the chiles and taste to determine their heat.
- Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the onion, season with salt, and saute until softened, about 2 minutes. Add the garlic and oregano and stir. Add the chiles and simmer for another minute, only adding as much jalapeno as you want for spice. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the vinegar and stir in the Gorgonzola. Stir in the roasted peppers and the parsley. Season, to taste, with salt and pepper. Keep warm until ready to serve.
OVEN ROASTED TOMATO SAUCE
I have used this recipe for years and it never fails. I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches,for the freezer. I use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process. I have strained the sauce at times to remove the seeds. Though most people don't mind tomato seeds.
Provided by C.C619
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven 400°f.
- Slice tomatoes in half, set aside.
- Pour the olive oil onto a large baking sheet and spread it around the sheet.
- Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
- Place the tomatoes cut side down onto the baking sheet.
- Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
- Allow to cool.
- Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
- Reheat sauce if using immediately.
Nutrition Facts : Calories 107.8, Fat 7.2, SaturatedFat 1, Sodium 593.4, Carbohydrate 10.5, Fiber 2.9, Sugar 6.5, Protein 2.2
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