Radiatore Provencal Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

RADIATORE PROVENCAL



Radiatore Provencal image

Posted for Zaar World Tour 2005. All the delectable flavors of southern France. From Vegetarian Times Cooks Mediterranean. After I tried this, I decided my personal preference would be to add more tomatoes, because I like tomatoes and I prefer a higher sauce to pasta ratio. So, I recommend using 8 tomatoes instead of 5. I also changed the directions for chopping the eggplant to 1/2 inch instead of 1 so it will get a little softer and cook quicker. I really liked garlic breadcrumbs and parmesan cheese on top so I recommend that as well. Enjoy.

Provided by Kumquat the Cats fr

Categories     Peppers

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb pasta (radiatore or penne)
2 tablespoons olive oil
1 large onion, chopped
1 large green bell peppers or 1 large yellow bell pepper, chopped
2 garlic cloves, minced
1 small eggplant, unpeeled, cut into 1/2 inch cubes
1 lb plum tomato, ripe, chopped (about 5 medium)
salt & freshly ground black pepper, to taste
1/4 cup basil, shredded
garlic breadcrumbs (optional)
freshly grated parmesan cheese (optional) or parmesan soy cheese (optional)

Steps:

  • Start large pot of water to boil for pasta.
  • In large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring often, until soft, about 5 minutes.
  • Add the eggplant and tomatoes and cook, stirring often, until the vegetables are tender and the tomatoes release their juices, about 20 minutes. Season with salt and pepper.
  • Meanwhile, start cooking the pasta according to package directions.
  • While the vegetables are still cooking, drain the pasta, reserving 1/2 cup of the water. Transfer the pasta to a serving bowl. Add vegetables to pasta.
  • Add the reserved pasta water to the skillet and cook over high heat, stirring, until reduced slightly. Add to pasta and vegetables and toss to combine.
  • Serve pasta topped with basil, garlic bread crumbs and grated parmesan or soy cheese, if desired.
  • NOTE: Sauteed garlic crumbs can be made with 2 tablespoons olive oil, 2 garlic cloves, minced, and 1 3/4 cups soft whole wheat or white bread crumbs, cubed. In large non-stick skillet, heat the olive oil over medium-high heat. Add garlic and cook, stirring constantly, until opaque but not brown. Addd the bread crumbs and cook, stirring often, until the crumbs turn golden, 5-8 minutes. Scrape crumbs on paper towels and let cool.

Nutrition Facts : Calories 375.2, Fat 6, SaturatedFat 0.9, Sodium 11.3, Carbohydrate 69.1, Fiber 7.3, Sugar 7.2, Protein 12.1

SPANISH TOMATO PIE



Spanish Tomato Pie image

Make and share this Spanish Tomato Pie recipe from Food.com.

Provided by My Food Coach

Categories     Savory Pies

Time 1h55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 18

3 cups all-purpose flour
1 teaspoon salt
1/3 cup margarine
1/2 cup cold water, as needed (or more)
3 large red potatoes
1 tablespoon olive oil
1 large Spanish onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
6 large ripe tomatoes, seeded and chopped
1 jalapeno pepper, minced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons minced fresh parsley
1 egg white (optional)

Steps:

  • To make the pastry, combine the flour and salt in a large bowl. Cut in the margarine or butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Alternately, pulse the mixture in a food processor. Stir in just enough ice water so that the mixture forms a ball and holds together. Flatten the dough into a desk, wrap in plastic wrap, and refrigerate for a least 1-hour.
  • Meanwhile, prepare the filling. Bring a large saucepan full of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool. Cut the potatoes into ½-inch slices. (25 min.).
  • In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, for 5 minutes. Add the bell peppers, tomatoes, jalapeno, garlic, thyme, salt, and pepper. Cook over medium heat until the mixture is soft and thick, about 20 minutes. Stir in the parsley.
  • Preheat the oven to 375 degrees F. Divide the dough in half and roll out each piece into a 9-inch circle. Fit one round of dough into a 9-inch deep-dish pie pan or cake pan. Spread on one-third of the vegetable sauce. Top the sauce with one-third of the potato slices. Repeat layering until all the sauce and potatoes are used. Cover the pie with the second pastry circle, crimp the edges to seal, and brush the top with the egg white if desired. Bake the pie for 35 minutes, or until golden brown. Serve hot, at room temperature, or chilled.

PENNE NICOISE



Penne Nicoise image

Posted for Zaar World Tour 2005. A vegetarian Salade Nicoise with pasta. In France, this salad is only served in spring and summer, so use the freshest vegetables you can find. Pasta cooks with potatoes and beans, which makes it easy and fast. From Vegetarian Times Cooks Mediterranean. Have not made this yet.

Provided by Kumquat the Cats fr

Categories     Penne

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb green beans, cut into 1 inch lengths (about 4 cups)
1 lb red potatoes, cut into 1 inch pieces (about 3 cups)
1 lb penne pasta
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
1 lb plum tomato, ripe, chopped (about 3 cups)
1 cup kalamata olive, pitted and chopped
2 tablespoons balsamic vinegar
1/2 teaspoon fresh ground black pepper
salt, to taste

Steps:

  • Bring large pot of salted water to boil and add green beans and potatoes. Return to boil and add pasta. Cook, stirring occasionally, until the pasta is al dente, about 11 minutes or according to package directions.
  • Meanwhile, in small skillet heat the olive oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
  • Remove from heat and stir in tomatoes and olives and set aside.
  • Drain the pasta, beans and potatoes, reserving 1/2 cup of pasta water. Transfer to serving bowl. Add the tomato mixture, vinegar, pepper and salt and toss to mix.
  • If pasta seems too dry add reserved pasta water as needed, a little at a time.

Nutrition Facts : Calories 438.1, Fat 8.8, SaturatedFat 1.2, Sodium 211.4, Carbohydrate 84.3, Fiber 14.2, Sugar 4.6, Protein 9.6

LAMB STEW FROM SOUTHERN FRANCE



Lamb Stew from Southern France image

A whole leg of lamb (bone and all) goes into the pot with your standard veggies, lots of garlic, most of the spice cabinet, dried fruit and a whole bottle of wine! Two and a half hours later it's velvety soft and begging to be spooned over your favourite rice or grain.

Provided by YummySmellsca

Categories     Stew

Time 3h15m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 25

3 1/2 lbs leg of lamb, with bone (5 lbs bone-in)
1/3 cup fine rice flour or 1/3 cup cornflour, sifted
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon mustard powder
1/4 cup olive oil
2 large sweet onions, halved and sliced
1 garlic clove, minced
5 carrots, peeled and sliced into coins
3 stalks celery, sliced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon allspice
750 ml merlot or 750 ml Burgundy wine
1 1/2 cups chicken broth
2 tablespoons tomato paste
2 sprigs fresh thyme
1/2 lemon, zest of
8 garlic cloves, halved
20 prunes, halved
30 dried apricots, halved
salt and pepper

Steps:

  • Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside.
  • Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
  • Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
  • Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
  • Cook for 5 minutes over medium flame.
  • Add all the spices and continue to cook for a couple of minutes, until fragrant.
  • Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
  • Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
  • Season with salt and freshly ground black pepper.
  • Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
  • Remove the bone and cook, uncovered, for 30 minutes longer.
  • Serve over brown rice, Israeli couscous or your favourite ancient grain.

Nutrition Facts : Calories 589.4, Fat 27.8, SaturatedFat 10.1, Cholesterol 106.4, Sodium 441.7, Carbohydrate 40.3, Fiber 5.4, Sugar 22.4, Protein 33

RADIATORE CASSEROLE



Radiatore Casserole image

One of my favorites growing up. Can also be varied depending on what you prefer. I've done pepperoni slices on top, without the corn or olives, with garlic, etc. Needless to say, pretty flexible recipe.

Provided by TifferCooks

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) box radiatore (or rotini)
1 lb ground beef
1 (1 ounce) packet taco seasoning mix
1 1/4 cups water
3/4 cup sliced black olives
1/2 cup chopped onion
1 cup corn
1 (11 ounce) can tomato soup
3 cups shredded mozzarella cheese or 3 cups cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta according to directions and set aside.
  • Brown ground beef in skillet.
  • Add taco seasoning mix and water. Simmer 15 minutes.
  • Combine pasta, beef mixture, olives, onion, corn, soup, and 1 cup of the cheese. Pour into greased casserole (I use 8x8) and top with remaining 2 cups cheese.
  • Bake at 350 degrees for 25-30 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 1047.2, Fat 41.2, SaturatedFat 18.7, Cholesterol 143.5, Sodium 1265.9, Carbohydrate 111.3, Fiber 6.8, Sugar 11.4, Protein 57.6

More about "radiatore provencal food"

BEEF AND RADIATORE PASTA - ALIYAH'S RECIPES AND TIPS
beef-and-radiatore-pasta-aliyahs-recipes-and-tips image
Add the red pepper flake, return the beef with all the juice and stir. Cook for about 1 minute and allow the beef absorbs the sauce. Add the cooked pasta, about ½ cup of pasta water and stir. Allow the pasta to cook all …
From aliyahsrecipesandtips.com


FOOD IN PROVENCE: 12 DELICIOUS FOODS TO EAT IN SOUTHERN …
food-in-provence-12-delicious-foods-to-eat-in-southern image
Nougat. Whilst nougat can be found in other parts of France such as the Alsace, it is a prolific sweet treat in this region too. Nougat in Provence is made from sugar (lots of it), honey (more sugar), almonds and egg white. …
From beerandcroissants.com


RADIATORE PROVENCAL
Bring large pot of lightly salted water to a boil. Add pasta, stirring to prevent sticking. Cook until just tender. Drain, reserving 1/2 cup pasta water; rinse …
From yogajournal.com
Category Entree, Quick
Calories 374 per serving


ITALIAN PASTA NOODLES (RADIATORE, 2 LB) : AMAZON.CA: GROCERY
Italian Pasta Noodles (Radiatore, 2 LB) Brand: Jellybean Foods. 4.6 out of 5 stars. 389 ratings. Currently unavailable. We don't know when or if this item will be back in stock. Flavour Name: Radiatore. Jumbo Shells. Large Shells.
From amazon.ca
Reviews 562


RADIATORE PASTA RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Start large pot of water to boil for pasta. In large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring often, until soft, about 5 minutes.
From stevehacks.com


PROVENCE FOOD TO GRAB ON THE GO — CHEF DENISE
The top 10 Provence foods that make great snacks: Provence Food: Socca. Pissaladière: This is my ideal snack. Nice’s version of pizza topped with anchovies, olives, caramelized onions, and fresh herbs dates back to the 1300s. Socca: This may be the official street food of Nice, and one of my favorite snacks.
From chefdenise.com


RADIATORE PROVENCALE - BIGOVEN.COM
Radiatore Provencale recipe: Try this Radiatore Provencale recipe, or contribute your own. Add your review, photo or comments for Radiatore Provencale. American …
From bigoven.com


WHAT TO EAT IN PROVENCE | FRENCH FOOD | FRENCH WATERWAYS
Food in Provence moves inland for this famous dish, the perfect comfort food in the winter months. Daubes are slow-cooked stews of beef or sometimes lamb braised in wine and vegetables. The best are cooked all day. Polenta or gnocchi accompany this dish. In Nice, they stuff pasta with the beef to make raviolis à la daube.
From french-waterways.com


RADIATORE PROVENCAL RECIPE - FOOD.COM | RECIPE | STUFFED PEPPERS ...
Aug 7, 2018 - Posted for Zaar World Tour 2005. All the delectable flavors of southern France. From Vegetarian Times Cooks Mediterranean. After I tried this, I decided my personal preference would be to add more tomatoes, because I like tomatoes and I prefer a higher sauce to pasta ratio. So, I recommend using 8 tomatoes instead …
From pinterest.co.uk


PROVENçAL CUISINE, THE COMPLETE GUIDE TO THE REGION
Provençal cuisine is famous for its powerful flavors and simple, farm-to-table ingredients. Provence’s warm, Mediterranean climate influences its cuisine, allowing for a variety of quality produce, herbs, and seafood. While traveling through the region, you’ll be sure to see plenty of dishes featuring olives and olive oil, seafood like sea ...
From experi.com


RADIATORE WITH ARUGULA, TOMATOES, AND PANCETTA - GOOD HOUSEKEEPING
Add garlic; cook 30 seconds, stirring. Add tomatoes, pepper, and 1/2 teaspoon salt and cook 1 to 2 minutes. Remove skillet from heat; cover and keep warm. Drain pasta; return to saucepot. Add ...
From goodhousekeeping.com


WHAT TO KNOW ABOUT PROVENçAL CUISINE | BUTTERFIELD & ROBINSON
Some Favourite Provence Foods Soupe au Pistou. Soupe au pistou is a bean and pasta soup (the Provençal version of minestrone) with a paste of fresh basil, garlic, Parmesan cheese and olive oil stirred into it at the moment of serving. Ratatouille. A vegetable stew made of eggplant (aubergine), zucchini (courgettes), onions, bell peppers and tomatoes, cooked in olive oil and …
From butterfield.com


BAKED CHEESY RADIATORE WITH ITALIAN SAUSAGE - GOODFOOD
In a large oven-safe pan, heat a drizzle of oil on medium-high. Add the onion and sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the sausage meat* and cook, breaking up the meat with a spoon, 6 to 8 minutes, until cooked through and golden brown; season with ½ the spice blend and S&P.Transfer to a plate. Wipe out and reserve the pan
From makegoodfood.ca


RADIATORE PASTA SALAD RECIPE RECIPES ALL YOU NEED IS FOOD
Meanwhile, sprinkle chicken with salt and pepper. In a large skillet heat 1 Tbsp. olive oil over medium-high heat. Add the chicken and cook 5 to 6 minutes or until browned and almost cooked through. Add onion to the skillet and cook 2 to 3 minutes more …
From stevehacks.com


VEGETARIAN RECIPES AROUND THE WORLD - RADIATORE PROVENCAL
1 lb pasta (radiatore or penne) 2 tablespoons olive oil ; 1 large onion, chopped ; 1 large green bell pepper or yellow bell pepper, chopped ; 2 garlic cloves, minced ; 1 small eggplant, unpeeled, cut into 1/2 inch cubes ; 1 lb plum tomato, ripe, chopped (about 5 medium) salt & freshly ground black pepper, to taste ; 1/4 cup basil, shredded
From ivu.org


PESTO RADIATORE MEAL KIT DELIVERY | GOODFOOD
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Cut the broccoli head into bite-size florets; peel and slice the broccoli stem into rounds, discarding the bottom inch. On a lined sheet pan, toss the broccoli florets and stems with a drizzle of oil; season with ⅓ of the spice blend and S&P.Arrange in a single, even layer and roast in the oven, 6 to 8 minutes, until ...
From makegoodfood.ca


FOOD OF PROVENCE - MARY ANNE'S FRANCE
Fruit. Provence is full of small market gardens, with the valleys of the Rhône and Durance the largest fruit- and vegetable-producing areas of France. Dessert grapes are produced in the Vaucluse; figs and almonds around Aix, and oranges and lemons everywhere in the Alpes-Maritimes region. The Menton lemon festival in February transforms the ...
From maryannesfrance.com


KASLO SOURDOUGH PASTA - RADIATORI PASTA – UPROOT FOOD STORE
Our radiatori is made using semolina durum flour, organic wheat flour and our in-house natural sourdough culture. It is most similar in flavour to a 'traditional' Italian pasta and cooks in only 5 minutes! Ingredients:Durum Semolina Flour, Organic Wheat Flour, Natural Spring Water, Natural Sourdough Culture, Extra Virg
From uprootfoodstore.ca


RECIPEDB - COSYLAB.IIITD.EDU.IN
Radiatore Provencal. Source: Genius Kitchen(food.com) Estimated Nutritional Profile . Nutrient Quantity; Total fats (g) 27.8733: Carbohydrates (g) 18.9875: Protein (g) 2.6572: Energy (kCal) 328.5611: Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g) 0.0000: Fatty acids, total saturated 18:4 (g) 0.0000 : Copper, Cu (mg) 0.0995: Fatty acids, total saturated 10:0 (g) …
From cosylab.iiitd.edu.in


RADIATORI - 500G – ONE FINE FOOD
Radiatori is a fanciful shape inspired by the world of mechanical objects. (Each piece is a tiny radiator!) It works beautifully in dishes which pair dry pasta with meat ,fish or vegetable sauces.
From onefinefood.com


RADIATORE PROVENçAL | RECIPES WIKI | FANDOM
2 cloves garlic, minced 1 small eggplant, unpeeled, cut into 1-inch cubes 1 lb ripe plum tomatoes (about 5 medium), chopped ¼ cup shredded fresh basil leaves croutons sautéed in garlic freshly grated Parmesan cheese or parmesan-style soy cheese (optional) 1 large green or yellow bell pepper, chopped 1 lb uncooked radiatori pasta 2 tbsp olive oil 1 large onion, …
From recipes.fandom.com


PESTO RADIATORE MEAL KIT DELIVERY | GOODFOOD
Make the pesto sauce. In a large pan, heat a drizzle of olive oil on medium-high. Add the garlic and shallot; sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the pesto, reserved cooking water and 1 tbsp butter (double for 4 portions); season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes ...
From makegoodfood.ca


RADIATORE WITH PESTO - READER'S DIGEST CANADA
In a large pot of boiling water, cook the garlic for 2 minutes to blanch. With a slotted spoon, transfer the garlic to a food processor. Bring the water to a boil, add the pasta, and cook according to package directions until firm-tender. Drain and transfer to a large bowl. Meanwhile, add the basil, broth, oil, cream cheese, salt, and pepper to ...
From readersdigest.ca


HOW TO MAKE RADIATORE PASTA RECIPES ALL YOU NEED IS FOOD
Steps: In 5- to 6-quart saucepot, heat oil on medium-high until hot. Add carrot, onion, red pepper, garlic, and raisins, and cook 3 to 4 minutes or until vegetables are golden and tender.
From stevehacks.com


9 CLASSIC DISHES FROM PROVENCE TO TRY THIS SUMMER
White beans, tomatoes, onions, green beans, squash, and pasta are common ingredients. And the coup de grâce is the spoonful of pistou, pesto made without pine nuts, plopped right on top for you to stir in. 4. Tapenade. This simple spread is made from finely chopped or pureed olives, capers, and olive oil. The name comes from the Provençal ...
From frenchly.us


PROVENCAL DISHES: PROVENCE RESTAURANT GUIDE FOR THE BEST …
Dining in Provence: A few words before we start. This Provence restaurant guide is not a budget dining guide. This guide is definitely Michelin star heavy (price $$-$$$) and although I have pointed out farmers markets, food halls, occasional Moroccan restaurants and bakeries, the focus here is definitely more on upscale French dining and might not be suitable …
From yrofthemonkey.com


RADIATORE PROVENCAL RECIPE - FOOD.COM | RECIPE | STUFFED PEPPERS ...
Aug 7, 2018 - Posted for Zaar World Tour 2005. All the delectable flavors of southern France. From Vegetarian Times Cooks Mediterranean. After I tried this, I de
From pinterest.nz


RADIATORI RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Bring a large pot of lightly salted water to a strong boil. Add radiatori and cook, stirring occasionally, until tender yet firm to the bite, 9 to 13 minutes; do not overcook.
From stevehacks.com


RADIATORE PROVENCAL RECIPE - VEGETARIANTIMES.COM
Become a Member. Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.
From vegetariantimes.com


RADIATORE PASTA SALAD RECIPES RECIPES ALL YOU NEED IS FOOD
Steps: 1. Prepare pastaaccording to package directions, drain and cool. 2. Toss pasta with tomatoes, olives, pepperoni, and parmesan cheese. 3.
From stevehacks.com


WHAT TO EAT IN PROVENCE: BEST PROVENçAL FOOD TO TRY CELEBRITY …
Bouillabaisse. A dish that’s deeply Marseillaise, with a provenance dating back to the very founding of the city, Bouillabaisse is an essential element of Provençal cuisine. It’s also a huge amount of food. Typically served for a group of five to share, Bouillabaisse involves a medley of fish such as gurnard, conger eel, and red rascasse.
From celebritycruises.com


25 FOODS IN PROVENCE (WHAT TO EAT AND DRINK) - SNIPPETS OF PARIS
11. Socca. A staple in Provence and the South of France, socca is a type flatbread made with chickpea flour. It is usually served as an appetizer and is meant to be finger food. Socca is usually served without sauce, but some restaurants will serve it with a small dip like a tomato provençale sauce or sauce vierge.
From snippetsofparis.com


Related Search