TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
PASTINA RISOTTO WITH ROASTED TOMATO AND PEPPER SAUCE
This is another winner from Michael Chiarello. It is made with pastina and the finished product has the creamy consistency of a risotto, hence its name. The sauce make enough for three times, so use what you need for today and freeze the rest to save on prep time the next time you make this.
Provided by Irmgard
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- To make the sauce, put the rack in the centre of the oven and preheat the broiler to high.
- Smash the tomatoes by hand and put them and their juice in a large bowl.
- Add the peppers, garlic, oil, vinegar and rosemary.
- Season with salt and pepper and mix the ingredients well.
- Pour out into a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes.
- Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender.
- Puree the mixture in a food processor.
- Put aside 1-1/2 cups to make the pasta and freeze the remainder for future use.
- To make the pasta, bring a large pot of water to a boil over high heat.
- Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the centre as it will cook more.
- Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again.
- Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together.
- Heat 2 tablespoons olive oil in a large pot over high heat.
- Add the garlic and saute until browned.
- Add the oregano and cook briefly to release its fragrance, then add 1-1/2 cups water.
- Bring the liquid to a boil, add the partially cooked pasta, and stir to coat.
- Add the chicken broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes.
- Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt.
- Thin, if desired, with some of the reserved pasta water.
- Remove from the heat, place in serving bowls and sprinkle with grated Parmesan.
- Serve warm.
Nutrition Facts : Calories 925.2, Fat 47, SaturatedFat 8.3, Cholesterol 11, Sodium 685.2, Carbohydrate 103.6, Fiber 8.7, Sugar 11.5, Protein 25.2
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.
PASTINA RISOTTO WITH PEAS AND PROSCIUTTO
You'll love this creamy herbed-Italian risotto simmered in Progresso® chicken broth with fresh herbs, Parmesan cheese and bacon.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Bring the broth to a low simmer in a saucepan.
- Heat the olive oil in a large saucepan over medium-high heat until hot. Add the garlic and cook briefly until light brown. Add the onion and a pinch of salt, lower the heat to medium, and cook until the onion is soft but not brown, about 2 to 3 minutes. Add 2 cups of the simmering broth and bring to a boil. Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper.
- Simmer, ladling in the broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is about three-fourths done, about 10 minutes. Add the peas and the remaining simmering broth and cook until the peas are tender and the pasta is al dente, about 3 minutes. Remove from the heat and add 1 tablespoon of the butter, the oregano, thyme, Parmesan, and 3 tablespoons of the bacon. Stir well. The consistency should be quite loose, like a thick soup.
- During the last few minutes of cooking, stir in the carrot juice. Whisk in the remaining 1 tablespoon butter until just melted. Top with remaining bacon.
Nutrition Facts : Calories 670, Carbohydrate 90 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 7 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 9 g, TransFat 0 g
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