CLAM TOASTS WITH PANCETTA
Steps:
- Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5-7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6-8 minutes. Add lemon zest, bay leaf, ground fennel,1/2 cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.
- Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.
- Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef's knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining 1/2 cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5-7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.
- To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.
- Do Ahead
- Soffritto can be made 2 days ahead. Let cool; cover and chill.
LINGUINE WITH CLAMS AND PANCETTA
What to do with an already delicious dish like Linguine and clams? Add pork! Pancetta adds another layer of flavor to play in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
- Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.
Nutrition Facts : Calories 640, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 1085 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams
CLAMS WITH PANCETTA AND SCALLIONS
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add pancetta and cook 3 minutes, until golden brown. Add scallions, clams and the vermouth (if using) and simmer 1 minute. Add 1 cup of the broth and bring to a simmer. Cover and simmer 5 to 7 minutes, until shells open. Discard any shells that do not open.
- With a slotted spoon, remove clams from pan and set aside. Simmer 2 minutes until sauce thickens. Season, to taste, with salt and black pepper. Serve 1/2 of the clams (24 to 36) over rice and cover with thickened sauce. Top with parsley and serve with the Garlic Toast. Reserve the remaining clams (about 2 dozen) for fettuccine, if desired.
- Cut the baguette into 1-inch thick slices. Place the bread slices on a baking sheet and drizzle some olive oil over them. Bake for about 10 minutes, until golden and crispy. While still warm, rub the garlic clove on the toasts.
ROAST ASPARAGUS BOWLS WITH TAHINI LEMON DRESSING
Enjoy five of your 5-a-day with this dish, a tasty mix of asparagus, quinoa, aduki beans, onion and cherry tomatoes. It's packed with nutrients, and vegan too
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Toss the onions in 1 tsp rapeseed oil and roast on a baking sheet for 10 mins. Coat the asparagus with the remaining oil and spread over another sheet. After 10 mins, add the asparagus to roast with the onions for 5 mins. Add the tomatoes and sunflower seeds and roast for 5 mins. The onions should be charred, the asparagus tender, the seeds toasted and the whole tomatoes near bursting.
- Meanwhile, tip the bouillon and quinoa into a pan. Add 360ml water, cover and simmer for 20 mins until tender and the water has been absorbed. Whisk the tahini and lemon juice with 3 tbsp warm water, the garlic and tamari to make a dressing.
- Pile the quinoa into bowls, top with rocket, spoon over half the dressing, add a pile of beans with the tomatoes, then a separate pile of the asparagus and onions. Spoon over the remaining dressing and scatter over the sunflower seeds. Will keep in the fridge for two days.
Nutrition Facts : Calories 583 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 17 grams sugar, Fiber 21 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
GRILLED PANCETTA-WRAPPED ASPARAGUS
Provided by Gina Marie Miraglia Eriquez
Yield Makes 6 (appetizer) servings
Number Of Ingredients 5
Steps:
- Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
- Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.
FARFALLE WITH CHICKEN, ASPARAGUS & PANCETTA
Invite some friends over and wow them with this delectable, creamy dish
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
- Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp - keep an eye on it because it can burn easily.
- Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it's cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
- Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.
Nutrition Facts : Calories 740 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.13 milligram of sodium
More about "clams pancetta asparagus bowl recipes"
CLAM TOASTS WITH PANCETTA RECIPE | BON APPéTIT
From bonappetit.com
5/5 (4)Estimated Reading Time 3 minsServings 2
- Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5–7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6–8 minutes. Add lemon zest, bay leaf, ground fennel, ½ cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.
- Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.
- Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef’s knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining ½ cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5–7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.
- To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.
CLAM AND ASPARAGUS SEAFOOD PASTA RECIPE - GREAT …
From greatitalianchefs.com
Category StarterTotal Time 1 hrEstimated Reading Time 2 mins
BEST ASPARAGUS WITH PANCETTA RECIPE - HOW TO MAKE …
From food52.com
WARM ASPARAGUS TOAST WITH PANCETTA AND VINAIGRETTE …
From bonappetit.com
SAUTEED ASPARAGUS RECIPE WITH PANCETTA (BEST …
From thecookierookie.com
ASPARAGUS SALAD WITH LEMON VINAIGRETTE - CAROLINE'S …
From carolinescooking.com
SPAGHETTI WITH CLAMS AND PANCETTA - SERVING DUMPLINGS
From servingdumplings.com
CLAMS ARRABBIATA RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (16)Author Chris MoroccoServings 4Estimated Reading Time 3 mins
PASTA WITH CLAMS AND PANCETTA RECIPE | ENTREE RECIPES - PBS
From pbs.org
CLAMS WITH PANCETTA SOFRITO & COBS SOURDOUGH VIENNA LOAF …
From napoleon.com
RECIPE: TRUFFLE & PANCETTA PASTA WITH ASPARAGUS & SPINACH - BLUE …
From blueapron.com
#PANCETTEA RECIPES | JUST A PINCH RECIPES
From justapinch.com
CLAMS CASINO WITH PANCETTA RECIPE | MYRECIPES
From myrecipes.com
PANCETTA ASPARAGUS CARBONARA - SIMPLY SCRATCH
From simplyscratch.com
CLAM RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CALABRIAN SHRIMP & PANCETTA PASTA - BLUE APRON
From blueapron.com
You'll also love