Ed Giobbis Fresh Mint Sauce Recipes

GIOBBI'S PRIMAVERA PASTA

I should be jealous of Ed Giobbi. My wife turns to his cookbooks more often than to mine, and the guy isn't even a professional cook or writer. He's a highly successful artist. Cooking is his hobby. One of Ed's claims to fame is that he invented the now well-known dish call Pasta Primavera. When Sirio Maccioni opened the first Le Cirque restaurant in 1976, he asked Ed if he knew of a recipe for pasta that would be a bit different and new. Ed boasted about a dish his grandmother had made, which consisted of room-temperature raw tomato pieces combined with hot pasta. Ed halved, seeded, then diced ripe tomatoes and mixed them with black pepper, extra-virgin olive oil, salt, shredded basil, and finely chopped onion and garlic. As soon as the pasta cooked, he drained it and tossed it with the tomato mixture. He served the dish immediately, with grated Parmesan cheese. It is one of my favorite meals in the summer when the vines in my garden sag under the weight of ripe tomatoes. The tomato salad is also great on top of crostini toasts.

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Giobbi's Primavera Pasta image

Steps:

For the Tomato Salad/Sauce: Cut the tomatoes in 1/2 crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into 1/2-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients and toss well.
For the Pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about 10 minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and add it immediately to the tomato salad. Toss thoroughly, and divide the pasta among 4 soup plates. Sprinkle generously with the cheese, and serve immediately.

Ingredients

1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic cloves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves
Salt
8 cups water
1 pound penne or bow-tie pasta
1/3 cup freshly grated Parmigiano-Reggiano

ED GIOBBI'S FRESH MINT SAUCE

Categories Sauce Mint Summer

Number Of Ingredients 7

Ed Giobbi's Fresh Mint Sauce image

Steps:

Purée all the ingredients in the food processor, using just a pinch of salt. Taste, and add more salt and pepper to your liking. Process again until the sauce is the consistency of heavy cream.

Ingredients

2 cups fresh mint leaves
2 sprigs fresh parsley, leaves chopped
1/4 cup pine nuts
4 garlic cloves, peeled and chopped
1/4 cup extra-virgin olive oil
1/4 cup chicken broth
Salt and freshly ground pepper

ED GIOBBI'S DIPPING SAUCE

Provided by Craig Claiborne And Pierre Franey

Categories condiments, dips and spreads, side dish

Time 5m

Yield About four cups

Number Of Ingredients 8

Ed Giobbi's dipping sauce image

Steps:

Combine three-quarter cup of the olive oil, the safflower oil, garlic and pine nuts in the container of a food processor or electric blender. Blend well.
Add the basil, mint, pepper and salt. Blend.
Pour the mixture into a one-quart jar and pour the remaining oil on top. This keeps well in the refrigerator.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 33 grams, Carbohydrate 7 grams, Fat 40 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 272 milligrams, Sugar 0 grams

Ingredients

1 cup olive oil
1/4 cup safflower oil
1/4 cup coarsely chopped garlic
1/2 cup pine nuts
12 cups loosely packed fresh basil
3 cups loosely packed mint leaves
1 1/2 teaspoons freshly ground black pepper
Salt to taste, if desired

FRESH-MINT SAUCE

Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Fresh-Mint Sauce image

Steps:

Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).

Ingredients

1 bunch fresh mint
1 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon coarse salt

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Ed Giobbis Fresh Mint Sauce Recipes

GIOBBI'S PRIMAVERA PASTA

ED GIOBBI'S FRESH MINT SAUCE

ED GIOBBI'S DIPPING SAUCE

FRESH-MINT SAUCE

Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.

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