Octopus with Linguine 0 komentar
Ingredients:
1 (31/2-lb) cleaned fresh or frozen octopus, thawed
2 (35-oz) cans plum tomatoes, including juice
2 tablespoons chopped garlic
1/4 teaspoon dried hot red pepper flakes
3 tablespoons extra virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 lb dried linguine
Directions:
Put tentacles from octopus head (just below eyes) and discard head.
Fill a 6 to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough).
Simmer until tender when pierced with a fork, about 1 hour.
Drain and cool slightly. Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups.
Drain well and cut crosswise into 1 and 1/2-inch pieces.
While octopus simmers, chop tomatoes, reserving juices.
Saute garlic and red pepper flakes in olive oil in a 6 to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute.
Stir in parsley and basil.
Add tomatoes with juices and bring to a boil.
Simmer, uncovered, 30 minutes.
Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour. Season with salt and pepper.
Meanwhile, boil linguine in a large pot of salted water until 'al dente', then drain well.
Serve octopus sauce over linguine. Makes 6 servings.
Note: Octopus may be simmered, rinsed, and cut into pieces 1 day ahead and chilled, covered.
Spaghetti with Mussels, Tomatoes and Oregano 1 komentar
Ingredients:
8 ounces spaghetti
2 tablespoons extra virgin olive oil
6 canned anchovy fillets, chopped, 1 tablespoon anchovy oil reserved
3 large garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon tomato paste
2 and 1/4 cups diced tomatoes in juice
1 pound mussels, scrubbed, debearded
Directions:
Cook pasta in medium pot of boiling salted water until 'al dente', stirring occasionally.
Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat.
Add anchovies, garlic, oregano and tomato paste; stir 1 minute.
Add tomatoes; bring to boil.
Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).
Drain pasta; divide between 2 shallow bowls.
Top with mussels and sauce. Makes 2 servings (can be doubled).
Portobello Bruschetta with Rosemary Aioli 0 komentar
Ingredients:
One and 1/2 cups balsamic vinegar
1/4 cup honey
1/4 cup (packed) golden brown sugar
1 and 1/2 tablespoons chopped fresh thyme
Six 4-inch-diameter Portobello mushrooms, stemmed, dark gills removed
3 tablespoons extra virgin olive oil
3 red onions, sliced (about 6 cups)
2 large red bell peppers
3 tablespoons thinly sliced green onion
3 tablespoons chopped fresh basil
1 garlic clove, minced
One 3 and 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices
Additional olive oil
3 large bunches Arugula (about 5 ounces), coarsely chopped
Rosemary Aioli
Directions:
Preheat oven to 375° F.
Mix vinegar, honey, brown sugar and thyme in medium bowl.
Transfer 1/2 cup marinade to small bowl; set aside.
Place mushrooms in 15 x 10-inch glass baking dish.
Pour remaining marinade over mushrooms.
Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes.
Transfer mushrooms to work surface; cool.
Cut mushrooms into 1/2-inch-wide slices.
Heat 2 tablespoons olive oil in heavy large skillet over medium heat.
Add red onions and saute until very tender and beginning to brown, about 25 minutes.
Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes.
Set onions aside.
Char bell peppers over gas flame or in broiler until blackened on all sides.
Enclose in paper bag and let stand 10 minutes.
Peel, seed and chop peppers.
Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Preheat oven to 375° F.
Place bread slices on baking sheet.
Brush bread with additional olive oil.
Bake until lightly toasted, about 10 minutes.
Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices.
Bake until heated through, about 3 minutes.
Season to taste with salt and pepper.
Drizzle bruschetta with Rosemary Aioli. Serve immediately. Makes 24.
