WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
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 transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
- Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
- Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
BAGUETTES (WHOLE WHEAT)
The water on the bottom of the oven creates steam that gives the bread a crisp crust. Makes three long, thin loaves.
Provided by SharleneW
Categories Yeast Breads
Time 2h
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast and sugar in warm water in a large bowl, let stand 5 minutes.
- Add 3 1/2 cups of the bread flour, wheat flour, semolina and salt to yeast mixture; stir with a whisk until well blended.
- Turn the dough out onto a lightly floured surface.
- Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tablespoon at a time, to prevent douogh from sticking to hands dough will feel tacky.
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
- (Test by pressing gently into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.
- Divide into thirds.
- Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 16-inch rope on a floured surface.
- Place ropes on a large baking sheet sprinkled with cornmeal.
- Cover and let rise 40 minutes or until ropes are doubled in size.
- Uncover dough.
- Cut 3 slits in top of each rope.
- Preheat oven to 425°F.
- Throw water onto floor of oven (avoiding heating element).
- Place baking sheet in oven.
- Quickly close oven door.
- Bate at 425°F for 30 minutes or until loaves are golden brown and sound hollow when tapped.
- Remove from pan, and cool on wire racks.
- Cut each loaf into 12 slices.
Nutrition Facts : Calories 82.4, Fat 0.3, SaturatedFat 0.1, Sodium 291.8, Carbohydrate 17.4, Fiber 1.3, Sugar 0.8, Protein 2.6
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