SAUTEED CALAMARI WITH TOMATOES, BASIL, RAISINS, AND PINE NUTS
This delicious recipe is courtesy of Vincent Nargi from Cafe Cluny.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Thinly slice 3 cloves garlic. Heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic, anchovies, and red pepper flakes; cook until garlic has browned. Stir in tomatoes; transfer to oven and roast until dried and thickened, about 20 minutes.
- Add reserved tomato juice to cooked tomato mixture and stir to reconstitute sauce. Add capers, basil, pine nuts, and raisins; stir to combine. Season with salt and pepper; place over low heat to keep warm.
- Heat a large skillet and add 3 tablespoons olive oil; heat until smoking. Add squid, cook, stirring constantly, until squid rings begin to open up and become firm, about 30 seconds. Season with salt and pepper. Add tomato sauce to skillet, bring to a boil, then reduce to a simmer. Cook until squid is opaque and sauce is hot, 2 to 3 minutes.
- Preheat a grill pan. Drizzle bread with 3 tablespoons olive oil and season with salt and pepper. Grill until toasted on both sides. Rub cut sides of toasted bread with remaining clove of garlic.
- Divide calamari evenly among 4 shallow bowls. Drizzle with olive oil and sprinkle with lemon zest and parsley. Serve immediately with toasted bread.
CALAMARI WITH TOMATOES, CAPER BERRIES, AND BASIL
This slightly spicy sauce is referred to as all'acqua pazza in Italian, which means "crazy water."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a saute pan over medium heat. Add minced garlic and shallots, and cook until soft, about 4 minutes. Stir in tomatoes with juice, wine, water, chile, basil, orange zest, and 2 teaspoons salt. Bring to a boil, then reduce heat, and simmer gently until slightly thickened, 15 to 20 minutes.
- Meanwhile, using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut crosswise into 1/2-inch rings. (Leave tentacles whole, or halve if large.)
- Add calamari and caper berries to sauce. Cook until calamari are opaque, 1 1/2 to 2 minutes. Remove from heat.
- Heat remaining 3 tablespoons oil in another skillet. Rub bread with garlic clove. Add clove to oil, and cook 2 minutes. Add bread, and fry, flipping once, until golden and crisp, about 1 1/2 minutes total. Put 1 slice of bread into each serving bowl, and top with calamari and sauce. Season with pepper. Drizzle with oil if desired, and garnish with basil.
FRESH TOMATO AND BASIL PASTA WITH TOASTED PINE NUTS
Make and share this Fresh Tomato and Basil Pasta With Toasted Pine Nuts recipe from Food.com.
Provided by CaliforniaJan
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large pot boil pasta until al dente. Drain.
- In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
- Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
- Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.
Nutrition Facts : Calories 217.1, Fat 8.9, SaturatedFat 1, Sodium 7.3, Carbohydrate 32.2, Fiber 5.3, Sugar 3.5, Protein 4.4
GREEN KALE WITH RAISINS & TOASTED PINE NUTS
Nice combination of kale, raisins & pine nuts. I sometimes add a hint of cinnamon. Loaded with iron.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily.
- Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside.
- Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds.
- The raisins should be glossy and slightly puffed.
- Add kale, stir, season and saute until heated through.
- Garnish with the pine nuts and serve.
SPICY SAUTEED CALAMARI OVER PASTA
I found this recipe on eastvillagekitchen.com and made it with my wife. It came out so good I had to add to my cookbook. If you like Fra Diavolo you'll love this! The version we just made was a little too spicy - I might try cutting down on the red pepper next time - but it was still really delicious. Great over pasta, or on its own as an appetizer (double the serving count for appetizer).
Provided by Chef Remy 186273
Categories Spaghetti
Time 30m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Give the squid a good rinse after you cut them into 1/2 inch rings. Be sure to drain out the rinse water in a strainer.
- Heat the extra virgin olive oil in a wok or shallow saute pan.
- Add chopped garlic to the oil and cook until the garlic begins to become translucent or browns up a little.
- Add the calamari.
- Add tomato paste, red pepper, salt, pepper,
- Saute on medium heat for 8 minutes.
- Add a handful of italian parsley.
- Saute on medium heat for 2 more minutes.
- Serve with some additional parsley over pasta.
Nutrition Facts : Calories 193.2, Fat 9.1, SaturatedFat 1.5, Cholesterol 264.2, Sodium 178.4, Carbohydrate 9.5, Fiber 1.9, Sugar 2.4, Protein 19
SPINACH SAUTEED WITH RAISINS AND PINE NUTS
Another variation on the spinach/raisin/pine nut theme. This comes from the Williams-Sonoma website. I have never actually made it with raisins or pine nuts - I usually use slivered almonds and currants and it turns out great. Perfect accompaniment to just about anything!
Provided by Kishka
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the raisins in a small bowl and cover with boiling water. Let stand for about 10 minutes, then drain and set aside.
- If desired, toast pine nuts or almonds in a pan over medium heat, being careful not to burn them. Remove and set aside on a plate.
- In a large saute pan, warm olive oil over medium heat and saute onion until golden, about 5 minutes. Add garlic and saute one minute more.
- Add spinach and cook 1-2 minutes until bright green and wilted. Stir in raisins and nuts and season with salt and pepper.
- Serve hot or at room temperature.
Nutrition Facts : Calories 208.7, Fat 13.5, SaturatedFat 1.5, Sodium 181.7, Carbohydrate 19.6, Fiber 6.1, Sugar 7.8, Protein 8.3
SAUTEED CHERRY TOMATOES WITH PINE NUTS
Make and share this Sauteed Cherry Tomatoes With Pine Nuts recipe from Food.com.
Provided by Chef TraceyMae
Categories Vegetable
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat.
- Add garlic and tomatoes and saute until tomatoes are just heated through, stirring occasionally about 5 minutes.
- Add toasted pine nuts, basil and vinegars, stir 1 minute.
- Season with salt and pepper.
- Transfer tomato mixture to shallow platter.
- Garnish with fresh basil sprig and serve.
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