SPINACH, PANCETTA, AND ROASTED GARLIC TART
A savory tart is a versatile dish, appropriate at any meal as an appetizer, a side dish, or the focus of a meal. Pancetta is unsmoked Italian bacon, somewhat leaner than its American equivalent (which can be substituted here, if necessary); it can be frozen and used as needed.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place garlic in ovenproof dish, and bake until soft, 40 to 45 minutes. When cool enough to handle, cut 1/2 inch off the top, and squeeze out pulp. Set aside.
- On a lightly floured surface, roll out pastry dough to a thickness of 1/8 inch. Place pastry in an 11-inch tart pan; press to fit into bottom and up the sides of pan. Trim excess pastry by rolling the rolling pin across the top. Refrigerate for 1 hour.
- Preheat oven to 375 degrees. Line pastry with parchment paper, pressing into the edges, and fill with pie weights, dried beans, or rice. Place on baking sheet, and bake until light golden brown, 20 to 25 minutes.
- Heat 2 tablespoons water in a large saute pan over medium heat. Add spinach, cover, and cook until spinach is barely wilted, 2 to 3 minutes. Remove with tongs to a colander, and set aside to cool. When spinach is cool enough to handle, squeeze out excess water. Chop coarsely, and set aside.
- Heat olive oil in a large saute pan over medium heat. Add pancetta, and cook until pancetta has rendered much of its fat. Add onions, and cook until softened, 7 to 10 minutes. Uncover; raise heat to high. Stirring constantly, cook until mixture turns a rich golden brown, 3 to 5 minutes. Stir in spinach and roasted garlic. Season with salt and pepper.
- Turn filling into a bowl, and cool. Blend in cheese and eggs. Pour filling into prepared tart shell. Bake until filling is set and pastry browned, about 45 minutes. Cut into eight wedges, and serve hot.
SAUTEED SPINACH WITH PANCETTA AND CRISPY SLIVERED GARLIC
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Gently heat the olive oil in a small skillet over medium-low heat and add the garlic slices. Cook, stirring with a slotted spoon so the garlic slices gently cook and become crispy, and remove them as they brown. Drain on a kitchen towel and sprinkle with salt.
- Heat a couple of spoonfuls of the oil from the garlic in a large skillet over medium heat and add the pancetta. Cook until the pancetta becomes crispy, then remove with a slotted spoon and set aside. Add the spinach to the same skillet and season with salt. Toss lightly so the spinach gets coated with the oil and wilts slightly, about 1 minute. (The spinach should only be partially wilted and still appear somewhat raw.)
- Pour off any water that might accumulate in the bottom of the skillet and stir in the vinegar and pancetta. Transfer to a serving bowl and top with the garlic chips. Serve immediately.
PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA
For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
- Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
- Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
- Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 15 grams, Carbohydrate 112 grams, Fat 25 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
WILTED SPINACH WITH ROASTED GARLIC
Provided by Sara Foster
Categories Garlic Side Sauté Vegetarian Low Cal Spinach Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
- Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.
SAUTEED SPINACH WITH CRISP PANCETTA
Tender spinach tastes even better when topped with crumbled pancetta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
- Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta.
Nutrition Facts : Calories 122 g, Fat 7 g, Fiber 4 g, Protein 12 g
SPINACH AND GOAT CHEESE TARTLETS
Steps:
- Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
- Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.
CARAMELIZED GARLIC, SPINACH, AND CHEDDAR TART
The unsung hero of this dish? The nutty-sweet garlic.
Provided by Inez Valk-Kempthorne
Categories Egg Breakfast Brunch Bake Kid-Friendly Lunch Cheddar Spinach Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Place a rack in lower third of oven; preheat to 350°. Roll out 1 disk of dough on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Fold overhang under. Freeze 15 minutes.
- Meanwhile, roll out second disk of dough on a lightly floured surface until about 1/8" thick. Cut into 1/4"-thick strips. Transfer to a parchment&151;lined baking sheet. If dough is soft, chill until just pliable. Working with 3 strips at a time, braid dough, returning braids to baking sheet as you go. Chill until just pliable.
- Beat 1 egg in a small bowl. Brush edge of dough in dish and bottom sides of braids with egg. Arrange braids along edge, trimming and gently pressing sections together as you go. Freeze 15 minutes.
- Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around edge, 25-30 minutes. Remove parchment and weights and brush entire crust with egg. Bake until crust is dry and set, 10-15 minutes. Let cool.
- Meanwhile, cook garlic in a medium saucepan of boiling salted water until beginning to soften, about 3 minutes; drain. Wipe saucepan dry and heat oil in pan over medium-high. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 2 minutes. Add vinegar and 1 cup water and bring to a boil. Reduce heat and simmer until garlic is tender, 10-12 minutes. Add maple syrup, rosemary, and thyme, and season with salt and pepper.
- Cook, stirring occasionally, until liquid is syrupy and coats garlic, about 5 minutes. Scatter cheese over crust; top with spinach. Whisk crème fraîche, cream, and remaining eggs in a medium bowl; season with salt and pepper. Pour over spinach. Add garlic with any syrup. Bake until custard is set and golden brown in spots, 35-40 minutes. Let cool on a wire rack.
WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING
Had a salad like this but with roasted garlic and frisee at the Frisky Oyster in Greenport, Long Island, NY. Tried to find the recipe on line and found this. Haven't tried it yet.
Provided by Oolala
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
- Slowly mix in the olive oil to blend.
- Season with cracked black pepper and set aside.
- Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
- On medium heat, place a large stainless bowl directly on the flame. Add.
- your dressing to the bowl then add the remaining salad ingredients and toss lightly.
- Divide onto 4 plates and serve.
SPINACH WITH PANCETTA
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 25m
Yield Four servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
- Heat the pancetta in a skillet and cook until rendered of fat.
- Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 418 milligrams, Sugar 2 grams, TransFat 0 grams
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SPINACH & RICOTTA CHEESE SAVORY TART - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 7Category Cheese & EggsServings 6
- Lightly grease an 8 inch spring-form pan with the olive oil, then sprinkle the breadcrumbs on top, turning the pan from side to side to ensure all sides are covered in crumbs.
- In a frying pan, heat the oil, then cook the onions and pancetta over medium heat until the onions are soft and the pancetta has begun to brown, about 5 minutes, then cool to room temperature.
- In a bowl, use a wooden spoon to mix together the spinach, ricotta, eggs, grated cheese, salt and pepper.
CARAMELIZED GARLIC, SPINACH, AND CHEDDAR TART - BON APPéTIT
From bonappetit.com
4/5 (124)Estimated Reading Time 4 minsServings 4
- Place a rack in lower third of oven; preheat to 350°. Roll out 1 disk of dough on a lightly floured surface to a 14” round. Transfer to a 9”-diameter pie dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1” overhang. Fold overhang under. Freeze 15 minutes.
- Meanwhile, roll out second disk of dough on a lightly floured surface until about ⅛” thick. Cut into ¼”-thick strips. Transfer to a parchment–lined baking sheet. If dough is soft, chill until just pliable. Working with 3 strips at a time, braid dough, returning braids to baking sheet as you go. Chill until just pliable.
- Beat 1 egg in a small bowl. Brush edge of dough in dish and bottom sides of braids with egg. Arrange braids along edge, trimming and gently pressing sections together as you go. Freeze 15 minutes.
- Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around edge, 25–30 minutes. Remove parchment and weights and brush entire crust with egg. Bake until crust is dry and set, 10–15 minutes. Let cool.
PANCETTA AND SPINACH PASTA - COOKED BY JULIE
From cookedbyjulie.com
Ratings 3Calories 369 per servingCategory Entree
- Place the tomatoes in the oven and cook for 20-25 minutes or until the tomatoes are fork tender.
- In a large skillet with 1-2 tbsp of vegetable oil over medium-high heat, cook the pancetta and onions for 4-5 minutes.
EASY CHICKEN SPINACH PANCETTA | GARDENINTHEKITCHEN.COM
From gardeninthekitchen.com
Servings 3Estimated Reading Time 3 minsCategory Chicken, Dinner, Main CourseTotal Time 18 mins
- In a cast iron pan or oven save pan, heat the oil, add the pancetta and garlic and cook until fragrant.
- Add the chicken filets. Sprinkle with salt and pepper to taste. Cook for about 8 minutes, flipping sides half way through.
- Remove from stove and add the chicken broth and tomatoes. Broil for 5-7 minutes or until golden brown.
- Remove from oven. Add the fresh spinach and sort of "tuck in" under the chicken to quickly cook with the warmth of the chicken and broth. Serve immediately
SPINACH WITH ROASTED GARLIC - MY PARISIAN KITCHEN
From myparisiankitchen.com
Cuisine FrenchEstimated Reading Time 1 minCategory Side Dish
- Cut stems, remove damaged parts. Wash and drain. Heat a large saucepan without any fat. When hot, throw spinach in and cook until it loses its vegetation water and reduce in volume. Remove water that appeared while cooking.
- While spinach are cooking, peel garlic cloves. Cut them in half and remove germs. Then cut into thin strips. Heat olive oil in a frying pan (be generous) and fry garlic slices.
- When garlic turns brown, pour them, with the olive oil, in the sauce pan containing spinach and heat for a few minutes to warm spinach and let them absorb roasted garlic flavors.
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