PASTINA TIMBALE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside.
- Heat 1 tablespoon of olive oil in a saucepan and saute sausage until browned.
- Meanwhile, combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic is light brown, about 2 minutes, stirring occasionally.
- Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Add 1/4 cup of the parsley and 1/4 cup of the Parmesan. Cook for 30 seconds.
- Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides.
- While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander.
- Reheat the sauce, if needed, and add the drained pastina and then the browned sausage. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes.
- Invert the molded pastina timbale onto warmed individual serving plates, and serve.
- Preheat oven to 400 degrees F.
- In a bowl, toss tomatoes and whole jalapeno chiles with 1 tablespoon of the olive oil; season with salt and pepper, to taste. Place tomato mixture on a cookie sheet and roast in oven for 15 or 20 minutes or until slightly browned. Remove from heat and finely chop the tomatoes. Transfer tomato pulp and any juices from the cutting board to a bowl. Chop the chiles and taste to determine their heat.
- Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the onion, season with salt, and saute until softened, about 2 minutes. Add the garlic and oregano and stir. Add the chiles and simmer for another minute, only adding as much jalapeno as you want for spice. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the vinegar and stir in the Gorgonzola. Stir in the roasted peppers and the parsley. Season, to taste, with salt and pepper. Keep warm until ready to serve.
NOPAL TIMBALE
Provided by Food Network
Time 1h
Yield 10 servings
Number Of Ingredients 15
Steps:
- Heat a medium sized pan with salted water until it reaches the boiling point. Add nopales and cook for 5 minutes. Drain the water and let cool.
- Heat frying pan, when hot add oil, garlic, onion, guajillos, and roasted red pepper. Saute for a few seconds, add nopales and cilantro, and season with salt and pepper.
- Skewer the prawns with lemongrass and either saute or grill them. Using a round mold, place the mixture of nopales in the center of a dish and press it with a spoon to form the timbale. Decorate plates with balsamic syrup and cilantro oil, and garnish with carmelized onion, sun-dried tomatoes, and chili oil.
SPINACH TIMBALE
Posted for RecipeZaar World Tour 2006. "Timbale" used to be a French word that describes a silver or gold container, but now its main meaning is to describe a cooked dish that is baked and then turned out of it's baking dish to make for more spectacular serving. ZWT REGION: France.
Provided by kiwidutch
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat oven to 180 C (350 F).
- Melt the butter in a pan, saute the onion and cook until soft but not brown.
- Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
- Add the milk and cream and heat gently without boiling.
- Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
- Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
- Place the ring mould in a roasting dish that is half filled with hot water.
- Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean.
- Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.
GRILLED NOPALES EN CHILE ROJO
Learning the art of despining and cleaning nopales, edible cactus paddles, is practically a rite of passage for many who grow up in Mexican households. If nopales grow wild somewhere in the yard, they're gripped with tongs and sliced off the plant with a sharp knife. Once their prickly shield of armor is removed, they're cooked until they achieve their unique soft texture. (Groceries sell nopales despined, cleaned and ready to cook.) Often, charred nopales are then drowned in a guisado - here, it's a little spicy from chiles and saucy from tomatoes. The mild, slightly tangy nopales stained red from the chile guisado pair perfectly with fresh tortillas. This abuelita-approved dish is great with a side of pinto frijoles de la olla.
Provided by Jocelyn Ramirez
Categories tacos, vegetables, main course
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Most markets sell nopales already despined and cleaned. If the paddles still have their spines, remove them: Hold a paddle by its stem and run a sharp knife along the skin, moving it away from you to scrape off spines. Then flip it over and repeat. Trim off the outer edges to remove any small spines, then cut off the stem. Repeat with all of the paddles. Rinse off the nopales, checking for any remaining spines and removing them. Pat dry. If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high.
- Bring 2 cups water to a boil in a medium saucepan. Add the chiles, tomatoes, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic and tomatoes have softened, 15 to 20 minutes.
- While the chile mixture is simmering, grill the nopales. If cooking outdoors, place the nopales on the hot grate and grill, turning once, until pliable and slightly charred, about 10 minutes. If cooking indoors on a gas stove, turn the burners to medium-high heat and cook the nopales directly over the flame on the stove grates. Using heat-proof tongs and working in batches, place the nopales on the grates and move them around the flames until slightly charred, flipping once so they cook evenly, about 10 minutes. If using an electric stove, heat a comal or large pan over medium-high heat and lightly coat it with oil if you like. Cook, turning once, until evenly charred, about 10 minutes. Transfer to a cutting board to cool.
- While the nopales cool, use a slotted spoon to transfer the rehydrated chiles, softened garlic and tomatoes to a blender or food processor with the cumin and 1 cup of the cooking water. Blend until completely smooth.
- Slice the cooled nopales into 1/4-inch-wide strips that are 2 to 3 inches long. Heat a medium skillet over medium heat. Heat 1 tablespoon oil, then add the sliced nopales and a couple pinches of salt. Stir every now and then until the nopales are tender, have released their slime and that slime has evaporated, about 5 minutes.
- Reduce the heat to medium-low and pour in the chile mixture. Mix well, then simmer until the sauce has slightly thickened and the flavors have married, 10 to 15 minutes. Taste for seasoning and add more salt as needed (remembering that you're garnishing with salt before serving).
- While the nopales are simmering in the sauce, heat the tortillas on the grill or on the stove grates' open flames until softened and lightly charred, about 1 minute per side. Stack and wrap them in a dish towel to keep them warm.
- Remove the nopales from the heat and top with the toasted pepitas, cilantro leaves and flaky sal de colima. Serve with the charred tortillas.
More about "nopal timbale recipes"
HOW TO COOK NOPALES (CACTUS PADDLES) - ISABEL EATS
Web Feb 10, 2021 Add the fresh cut nopales to a medium pot and fill it with enough water to cover them. Add in a little salt and bring it to a boil over …
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- Place the cactus paddles on a cutting board. Using a sharp knife, carefully scrape and slice off the thorns and dark brown bumps on all sides.
10 EASY NOPALES RECIPES FULL OF GOODNESS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Aug 18, 2022Category Recipe Roundup
- Cactus Salsa (Mexican Nopalitos) Cactus salsa is a unique and delicious dish that’s perfect for any occasion. The nopales provides a crunchy texture and a mild flavor, while the other ingredients add a touch of sweetness and spice.
- Nopal Soup. Nopal soup might not be the first thing that comes to mind when looking at a cactus. But it’s actually a delicious and easy-to-make dish.
- Pork Chile Colorado with Nopales. This is a dish that is sure to please any palate. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Nopales con Huevo. For those who’ve never experienced the joy of eating nopales con huevo, let me just say that you are missing out. This dish is simple to make and jam-packed, and full of flavor.
- Cactus Salad with Grilled Nopales. Cactus salad is a healthy and delicious dish you can enjoy as a light meal or a side dish. The cactus pads are grilled until tender and then diced.
- Authentic Mexican Cactus Salad (Ensalada de Nopales) Ensalada de nopales is a traditional dish from Mexico that’s crazy nutritious because nopal is an excellent source of fiber and Vitamins C and K.
- Grilled Cactus and Corn Salad. Ready to add a little zing to your salad game? Then it’s time to try grilled cactus and corn salad. This dish takes the basic ingredients of a salad – greens, vegetables, and dressing – and gives them a smoky, southwestern twist.
- Nopales en Escabeche. If you’re on the hunt for a delicious and easy recipe to add to your repertoire, look no further than nopales en escabeche. This dish features tender nopales simmered in a vinegar-based sauce with onions, jalapeños, and bay leaves.
- Nopales con Chorizo. Nopales con chorizo is a mouthwatering recipe that combines two of Mexico’s most iconic ingredients: nopal cactus and chorizo sausage.
- Vegan Breakfast Tacos. Hearty, healthy, and vegan, these tacos are a dream. Packed with protein and vegetables, they’ll give you the energy you need to power through until lunch (and maybe even after that).
HOW TO PREPARE NOPALES (CACTUS PADS) | BY MUY DELISH
Web Jun 17, 2022 5 to 6 small to medium nopales paddles ¼ onion 1 garlic clove peeled a handful of cilantro with stems ½ teaspoon kosher salt (or …
From muydelish.com
5/5 (10)Total Time 30 minsCategory Main DishCalories 16 per serving
From muydelish.com
5/5 (10)Total Time 30 minsCategory Main DishCalories 16 per serving
NOPALES A LA MEXICANA - LEARN HOW TO DO MAKE IT TODAY …
Web Jun 28, 2017 Stir in the Serrano pepper and garlic clove, and cook for one minute. Add chopped tomato and cook for about 5 minutes; by this time the tomatoes will start releasing their juices. Finally, stir in nopales and the …
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HOW TO COOK NOPALES (CACTUS PADDLES) - 40 APRONS
Web Apr 12, 2023 For Boiled Nopales Fill large pot with water and salt well. Add smashed garlic cloves to water and place pot over high heat. Bring water to boil. Once liquid begins to boil rapidly, add prepared nopales to …
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3 WAYS TO COOK NOPALES (CACTUS) - YOUTUBE
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10 BEST NOPAL CACTUS RECIPES | YUMMLY
Web Apr 25, 2023 nopal, flank steak, serrano pepper, vegetable oil, onion, salt and 2 more Nopal Pasta Madeleine Cocina nopal, onion, olive oil, salsa verde, short pasta, feta cheese
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HOW TO MAKE NOPALES CON HUEVO | MEXICAN MADE …
Web Feb 17, 2023 Heat the oil in a large skillet over medium heat. Add onion and sauté until soft and translucent. Add the minced garlic and chopped chile and cook for 3 minutes. Mix in the nopales and sprinkle with salt. …
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HOW TO MAKE RAW NOPALES SALAD - NUTRITIOUS
Web Jul 26, 2020 Chop the nopales into small pieces, and place them in a medium-sized bowl, stirring in the salt. Using your hands, gently squeeze and mix the nopales, making sure that all the nopalitos (pieces of …
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MEXICAN CACTUS SALAD (NOPALITOS), RECIPE AND …
Web Nov 25, 2021 Leave nopales in long strips or chop into pieces about the same size as the tomato and onions. In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro. Place …
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HOW TO COOK NOPALES (CACTUS PADDLES) | QUICK AND …
Web Jun 26, 2009 ⅔ cups of nopales chopped and cooked 2 eggs 1 tbsp. vegetable oil 2 tbsp. of chopped green onions Salt to taste Instructions VERY IMPORTANT TIP: Use kitchen tongs to hold the nopales or, …
From mexicoinmykitchen.com
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10 EASY NOPALES RECIPES FULL OF GUT-HEALTHY BENEFITS - WELL+GOOD
From wellandgood.com
- Nopales and tomato salad. This simple dish can either be enjoyed on its own as a salad or tucked into tortillas for a veggie-centered filling. Besides the nopales, all you need are tomatoes, onion, serrano peppers, onion, garlic, cilantro, and olive oil.
- Nopales con huevos. This simple recipe covers your fiber, protein, and healthy fats bases with just a few simple ingredients. (Eggs: The miracle, multi-tasking food!)
- Nopales and pickled jalapenos salad. You can incorporate this flavorful salad in just about any dish, pairing it with eggs, meat, fish, or tofu. Besides having different taste notes, it's also layered with different textures including creamy avocado—a stark contrast from the chewy nopales.
- Grilled nopales. One of the easiest ways to enjoy nopales is to simply grill them with a little sea salt and olive oil. Served this way, they taste similar to asparagus with a chewy, meaty texture.
- Grilled cactus and corn salad. Here's another nopales recipe that incorporates grilling. While you have the grill fired up, throw some corn on there too.
- Pickled nopales. As Linares mentioned, pickled nopales are commonly used in Mexican cooking. Here, they're pickled with jalapeños, carrots, onion, jalapeños, and a few key spices.
- Nopales con chorizo. Nopales con chorizo (seasoned pork) is another dish that can be made in a big batch and used in a variety of different meals. It only takes a handful of ingredients to make and then you have it to incorporate into your breakfasts, lunches, and dinners.
- Vegan breakfast tacos. Typically, eggs are the central ingredient in breakfast tacos but this recipe subs them out for tofu, giving the dish a vegan makeover.
- Nopalitos con arroz y pollo (nopales with rice and chicken) Once you try this dinner, it will quickly become one of your go-tos. The rice is baked in a salsa verde sauce giving each bite is full of flavor.
- Shrimp patties with nopales and red sauce. This recipe is a little more time-consuming than the others, but the end result is so worth it. The nopales serve as a bed for shrimp patties.
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SOUTHWEST SALAD TIMBALE RECIPE - VEGETARIAN TIMES
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NOPAL CACTUS: BENEFITS, RECIPES, AND NUTRITION - MEDICAL NEWS TODAY
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