Gramigna With Spinach Chickpeas And Bacon Recipes

Steps:

• Bring a 3-quart pot three fourths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.

Steps:

• Cut the bacon rasher into shreds and cook in a hot non-stick pan with the garlic clove. Stir in the wine vinegar and chickpeas. Toss in the baby leaf spinach, stirring until wilted. Season if you want to, then serve hot.

Steps:

• Cut bacon crosswise into 1/4-inch pieces and cook in a 12-inch heavy skillet over moderate heat until browned; leave bacon in skillet and spoon off all but 1 tablespoon fat.
• Add 2 tablespoons olive oil, chickpeas, and red pepper flakes; saute over high heat, stirring occasionally, until chickpeas begin to brown (3-4 minutes).
• Stir in spinach and garlic and saute', stirring, until spinach is wilted.
• Season with salt and pepper and drizzle with remaining tablespoon oil.

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
• Note: This recipe has been updated and may differ from what was originally broadcast or published.

Steps:

• PREPARE SMOKED GOUDA BECHAMEL:.
• In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
• Add the milk and bring to a boil, whisking constantly.
• Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
• Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
• Season with salt & pepper.
• Use right away or cover directly with plastic wrap and refrigerate.
• PREPARE THE SPINACH:.
• Preheat the broiler and position a rack 10 inches from the heat.
• In a large soup pot, bring 1/4 inch of water to a boil.
• Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
• Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
• In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
• Add the wilted spinach and cook, stirring, for 1 minute.
• Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
• Season with salt and pepper.
• Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
• Serve hot.

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Steps:

• Start heating 6 quarts of water with 1 tablespoon of salt in a large pot. (If it comes to a rolling boil while you are cooking the dressing, you can drop in the gramigna to cook at the same time or wait until you've added the spinach, as described below.)
• Pour 3 tablespoons olive oil into the skillet, and set over medium-high heat. Strew the garlic slices in the oil, and cook for a couple of minutes, stirring. Scatter the pancetta or bacon strips in the pan, stir, and cook for 3 minutes or so, to render their fat. (If the pork is very lean and releases little fat, add more olive oil to the skillet.) Sprinkle in the peperoncino.
• When the pancetta is sizzling, dump in the chickpeas. Stir and toss them for a minute or so, then scatter the spinach leaves on top. Turn and toss as the leaves wilt in the heat. Season with 1/4 teaspoon salt; ladle about 1/2 cup of boiling pasta water into the pan, and simmer the beans and greens for a couple of minutes. If the gramigna are not already cooking, turn off the heat and cover the skillet to keep the dressing hot until the pasta is ready.
• Boil the gramigna until al dente, lift the pasta from the pot, drain briefly, and drop into the skillet of ceci and spinach, which should be simmering. Toss together for a minute or two, or longer if necessary, until the gramigna are amalgamated with the dressing. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If there's too much liquid, reduce by tossing rapidly over high heat.
• Take the skillet off the heat, toss the pecorino in, and drizzle a final flourish of olive oil over the gramigna. Serve right away.