SALSA ROSA - MICHAEL CHIARELLO
Found on Napastyle.com. The chef notes that the sauce freezes well and has several uses. It can be used as a dip for bread, grilled chicken, and seafood. It can be stirred into risotto, mixed with mayo to make a sandwich spread, or tossed with pasta.
Provided by Brookelynne26
Categories Sauces
Time 1h
Yield 7 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
- Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
- Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
- Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.
SALSA ROSA TOSSED WITH SPAGHETTINI TOPPED WITH GRILLED FLANK STEAK
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Coat peppers with olive oil and place on a foil lined baking sheet. Salt liberally. Bake in the oven, turning every 10 minutes until peppers are blistered and black, about 20 to 30 minutes total.
- Meanwhile, add 2 tablespoons of olive oil to a hot saute pan. Add the serrano chiles and the garlic. Lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides. Remove the pan from the heat and let the chiles cool in the oil for several minutes
- When the roasted bell peppers are blistered and blackened, removed them from the oven, place in a glass bowl and cover with plastic wrap. This will steam the skins off and make them easier to remove. After 15 to 20 minutes, remove the peppers and peel. Remove the seeds, stems and ribs. Do not run under water - this will just wash the flavor off! You should have about 4 cups.
- Note: You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don't have to monitor them as closely.
- Chop the garlic finely, then use the side of your knife to mash them to a paste - a pinch of grey salt will help this process. Mashing insures that the garlic add just an undercurrent of flavor, with no big pieces to bite into. Add to the blender.
- When cool enough to handle, peel the chiles and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Then add the tomato puree and the oregano (no need to chop the oregano because it's going to be blended in). Add to the blender the olive oil used to roast the chilis and garlic. Turn the blender on high until everything is smooth and thick.
- Turn a medium saute pan on high for 30 seconds with about 1/4 cup of olive oil. Stand back as you pour the blender mixture into the pan. Be careful, it can splatter. This second heating brings the flavors together. Season with salt and pepper. Whisk in the remaining 1/4 cup olive oil and the red wine vinegar. The vinegar gives it a little sharpness and protects it in the refrigerator for about a week.
- Ladle it into canning jars and store in the refrigerator for a week. It can be frozen for 5 months.
- Preheat a grill to high. Season the steak with salt and pepper and drizzle with olive oil. Grill the steak to medium-rare, about 4 minutes per side. Remove from the grill and let rest for 10 minutes.
- To a large pot of boiling, salted water, add the spaghettini and cook to al dente. Drain and toss with the salsa rossa.
- Slice the flank steak thinly against the grain and place on top of the pasta.
CHICKEN MILANESE WITH SALSA ROSA
Provided by Michael Chiarello : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat oven to 350 degrees F.
- With a meat mallet or a rolling pin, pound the chicken cutlets between sheets of plastic wrap to 1/8-inch thickness. Season the cutlets with salt and pepper and press the seasonings into the meat with your fingers.
- Make the coating: Combine the bread crumbs, cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them.
- Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 1 minute. Turn and cook on the second side about 30 seconds to 1 minute longer. With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to cookie sheet lined with paper bag to drain excess oil. Repeat with the remaining cutlets.
- When ready to serve, place chicken cutlets on cookie sheet to finish cooking, about 2 minutes.
- Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add a squeeze of lemon and some salt and pepper. Toss, taste, and adjust the seasoning.
- Divide the cutlets among 4 plates, placing them in the center. Spoon a little Salsa Rosa on each side of the cutlets. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad.
- Michael's Notes: If you like my version of Chicken Milanese, and I know you will, try the same method on pounded veal, turkey breasts or on very thin swordfish steaks.
- Preheat oven to 450 degrees F.
- Line a baking sheet with aluminum foil. Brush the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a brown paper bag, and close tightly so they steam as they cool. You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don't have to monitor them as closely.
- While peppers are steaming, heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chiles, lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides, about 8 to 10 minutes. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, remove the stems.
- Add more oil to the skillet, if needed, to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and saute briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
- Remove peppers from bag, peel and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
- Combine the red peppers, serrano chiles, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.
- Yield: about 4 cups
SALSA ROSA
Directly from Italy: a typical Italian recipe. Try it with salads!
Provided by Lucia
Categories Appetizers and Snacks
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!
Nutrition Facts : Calories 85.5 calories, Carbohydrate 0.8 g, Cholesterol 3.9 mg, Fat 8.2 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 86.2 mg, Sugar 0.5 g
SALSA ROSSA
Serve this tomato-based Italian salsa with Slow-Roasted Balsamic-Glazed Duck with Roasted Vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes enough for 8 servings
Number Of Ingredients 6
Steps:
- Place tomatoes in a bowl and, using your hand, gently break them up; set aside.
- Heat olive oil in a medium saucepan over medium-high heat. Add garlic, cinnamon, and chile; cook, stirring, until garlic is golden. Add tomatoes and a pinch of salt. Reduce heat and cook until slightly thickened, 20 to 30 minutes. Remove cinnamon stick and discard; serve salsa rossa with roasted vegetables.
More about "salsa rosa food"
COLD PINK SAUCE (SALSA ROSA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.5/5 (2)Total Time 7 minsCuisine SpanishCalories 303 per serving
SALSA ROSSA RECIPE | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr 15 mins
- In a medium saucepan, combine the sun-dried tomatoes with the vinegar and 1 1/2 cups of water and bring to a boil. Remove from the heat, cover and let stand until the tomatoes are very soft, about 1 hour. Drain, reserving 1/2 cup of the soaking liquid.
- Meanwhile, preheat the broiler. Brush the chiles with olive oil and broil 6 inches from the heat, turning occasionally, until they are lightly charred all over, about 10 minutes. Transfer the chiles to a bowl, cover with plastic wrap and let stand until cool. Peel and seed the chiles.
- In a medium, deep skillet, heat 1/2 cup of the olive oil. Add the garlic and cook over moderate heat until softened, about 2 minutes. Add the onion and cook until softened, about 5 minutes. Add the plum tomatoes and the sugar and cook until the liquid is evaporated and the tomatoes begin to break down, about 5 minutes.
- Scrape the tomato-onion mixture into a food processor. Add the chiles, sun-dried tomatoes and their reserved 1/2 cup of soaking liquid and process until smooth. Strain the puree through a fine sieve to remove the seeds and skins. Stir the remaining 1/4 cup of olive oil into the puree and season the salsa with salt.
SALSA (MEXICAN CUISINE) - WIKIPEDIA
From en.wikipedia.org
EASY RIGATONI IN SALSA ROSA RECIPE - AUTHENTIC ITALIAN RECIPES
From nonnabox.com
LA SALA ROSA, MONTREAL - LE PLATEAU MONT-ROYAL ...
From tripadvisor.ca
SALSA ROSA BISTRO RESTAURANT, LISBON - RESTAURANT MENU AND ...
From restaurantguru.com
EASY SALSA ROJA - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
SALSA ROSA, AGADIR - RESTAURANT REVIEWS, PHOTOS & PHONE ...
From tripadvisor.ca
VEAL SCALOPPINI SALSA ROSA | METRO
From metro.ca
THIS VEGETABLE SAUCE IS A TUCCI FAMILY FAVORITE - CNN VIDEO
From cnn.com
SALSA ROSSA RECIPES
From tfrecipes.com
VEAL SCALOPPINI SALSA ROSA | METRO
From api.metro.ca
A FIESTA ON A CHIP - SALSA DE ROSA
From salsaderosa.com
SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE - CHILI PEPPER ...
From chilipeppermadness.com
ROSA'S SALSA - THE FIG TREE
From thefigtreeblog.com
SALSA ROSA - CALVé - OPEN FOOD FACTS
From world.openfoodfacts.org
HOW TO MAKE SALSA ROSA - TOMATO AND CREAM SAUCE - SAUCES ...
From super-delicious.recipes
ROSA'S SAUCE (SALSA ROSATA) RECIPE - FOOD NEWS
From foodnewsnews.com
SALSA ROSA RECIPE
From crecipe.com
SALSA ROSA BISTRO - HOME | FACEBOOK
From facebook.com
BREAKFAST WITH ROSA CIENFUEGOS: CHILAQUILES AND LAMB ...
From theguardian.com
SALSA ROSA BISTRO - 26 PHOTOS & 11 REVIEWS - BISTROS - AV ...
From yelp.ca
SALSA ROSSA, FREMANTLE - UPDATED 2022 RESTAURANT REVIEWS ...
From tripadvisor.com.au
SALSA ROSA CHINESE BUFFET, LISBON - MENU, PRICES ...
From tripadvisor.com
VERY TASTY SALSA AND CHIPS! - REVIEW OF EL AGAVE ...
From tripadvisor.com
SALSA ROJA RECIPE - BETTER THAN RESTAURANT SALSA ROJA
From mylatinatable.com
SALSA ROSA - HOME | FACEBOOK
From business.facebook.com
LA SALA ROSA, PLATEAU MONT-ROYAL, MONTREAL - ZOMATO
From zomato.com
SALSA RESTAURANT IN WARRENTON, VA WITH REVIEWS - YP.COM
From yellowpages.com
EASY RESTAURANT STYLE SALSA RECIPE | BUNS IN MY OVEN
From bunsinmyoven.com
LA SALA ROSA - 14 PHOTOS & 34 REVIEWS - MUSIC VENUES ...
From yelp.ca
SALSA ROSSA - HOME - FACEBOOK
From facebook.com
STANLEY TUCCI MARIA ROSA SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
SALSA ROSADA OR SALSA GOLF - LATIN RECIPES - LAYLITA'S RECIPES
From laylita.com
ROSA'S CAFé & TORTILLA FACTORY MENU
From zomato.com
SALSA MARIA ROSA FROM STANLEY TUCCI | ROSA SAUCE, RECIPES ...
From pinterest.ca
SALSA ROSA BISTRO - RESTAURANT LISBOA | INTERNATIONAL ...
From salsarosabistro.eatbu.com
SALSA ROSA - THE PINK SPANISH COCKTAIL SAUCE - OH, THE ...
From thethingswellmake.com
LINGUINE SALSA ROSA - DREAMFIELDS FOODS
From dreamfieldsfoods.com
WELCOME TO MEXICALI ROSA’S - MONCTON, HALIFAX, OTTAWA AND ...
From mexicalirosas.com
SALSA ROSSA | RESTAURANT
From salsarossa.com.au
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