Swordfish Polpette With Arugula Pistou Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.
• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
• Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.
• Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
• Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

Steps:

• In a soup pot or casserole cook the bacon over moderate heat, stirring occasionally, until it is golden. With a slotted spoon transfer to a plate lined with paper towel.
• Pour off all but 2 tablespoons fat from the pan and add the onion, celery, carrot, garlic, thyme and rosemary and cook over moderate heat, covered, stirring occasionally, for 5 minutes. Add the chicken stock or broth and salt and pepper to taste, bring to a boil and simmer the soup, stirring occasionally, for 20 minutes. Add the beans and tomatoes and simmer, stirring occasionally, for 5 minutes. Stir in the pasta and simmer the soup, covered, for 10 minutes, or until pasta is al dente. Let stand off heat, covered, for 5 minutes.
• Make the Pistou: In a small food processor or blender, combine garlic, basil, Parmesan and pepper and with machine running, add oil in a stream. Puree until well blended. Add salt to taste.
• Ladle the soup into bowls and serve topped with the Pistou and accompanied by fontina and Parmesan toasts.

Steps:

• Heat extra-virgin olive oil, 2 turns of the pan, in a large pot or Dutch oven over medium-high heat. Add the pancetta and render a couple of minutes, then add the onions and sliced garlic and potato - if you prefer pasta, add later when you reheat the soup. Season the onions, garlic, and potatoes with salt and pepper and add a bay leaf. Cook to soften, and then add the escarole to the pot and season with salt, pepper, and nutmeg, cover to wilt. Stir in the cannellini beans and stock plus 2 cups water. Bring to a boil, and then reduce heat to a rolling simmer.
• Meanwhile, douse bread with milk to soften. Place ground meats in bowl. Season the meat with salt and pepper, fennel, paprika, crushed red pepper, cheese, and parsley. Add the yolk to the bowl, squeeze the milk out of the bread and crumble to add to the meat. Drizzle with extra-virgin olive oil and roll meat into walnut-size balls, then add to soup and poach until cooked through.
• Cool completely and store soup for make-ahead meal. To reheat the soup: Place in a covered pot and bring to a boil, add the pasta to cook to al dente if you prefer the pasta to potato. Serve soup in shallow bowls with shredded cheese on top and an extra drizzle of extra-virgin olive oil. Crust up some bread in hot oven while soup reheats for mopping.

Steps:

• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
• Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

Steps:

• Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.