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Stuffed anchovies recipe with catalonia and pomegranate sauce – Italian Cuisine


  • 700 g anchovies
  • 250 g catalog
  • 100 g pancarré without rind
  • 3 anchovy fillets in oil
  • a pomegranate
  • raisin
  • spice tandoori
  • chopped parsley
  • lemon
  • tarragon
  • butter
  • salt
  • orange honey
  • pepper
  • extra virgin olive oil

For the stuffed anchovy recipe with catalonia and pomegranate sauce, clean the anchovies: remove the head and open them to the book, eliminating the viscera and central bone without removing the tail. Chop the anchovy fillets with a teaspoon of raisins, a small bunch of tarragon and a pinch of tandoori. Stuff the anchovies as seen in the photo below, then place them on a baking sheet lined with baking paper, greased with a little oil; bake at 180 ° C for 2 minutes.
For seasoning and side dish: toast the bread in oven at 120 ° C for 15 minutes; crumble it and brown it in a pan with a layer of oil, a pinch of salt and a tablespoon of chopped parsley for 3-4 minutes, until it has browned, stirring it occasionally; add, finally, a tarepoon of tandoori spice. Heat a knob of butter in a saucepan with a pinch of salt and a generous grind of pepper.
Add the pomegranate grains, the juice of half a lemon, half a teaspoon of orange honey and cook for 3 minutes, then filter everything, obtaining a sauce. Clean the catalonia and sauté in a pan with a little oil and a pinch of salt for a minute. Serve the anchovies with the catalonia, complementing with the flavored pancarré; accompany them with the pomegranate sauce.

Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

by Pam on May 29, 2013

I made a “clean your fridge out” dinner last night. I found some kale, onion, mozzarella pearls, and chicken sausage links in the refrigerator and grabbed some leftover linguine, a can of tomatoes, garlic, and grape tomatoes from the pantry and threw them all together. I loved the flavor of the garlicky tomato sauce with the tasty pieces of chicken sausage, sweetened blistered cherry tomatoes, and the creamy mozzarella pearls. I served this pasta with the Gourmet Salad[1] and it turned out to be a terrific meal that we all enjoyed. I had some of the leftover pasta today for lunch and it was delicious.

Blend the can of whole tomatoes with a blender or an immersion blender. Set aside.

Heat a small Dutch oven that’s coated in cooking spray over medium-high heat. Add the chicken sausage links and cook until all sides are golden brown, about 6-7 minutes. Remove from the heat and place on a cutting board with a tin foil tent. Add a teaspoon of olive oil in the same Dutch oven then add the grape tomato halves. Cook, flipping the tomatoes halfway through cooking, for about 2-3 minutes or until blistered. Remove from the pan and set aside. Add the remaining 2 teaspoons of olive oil to the pan then add the onion; cook, stirring often, for 3-4 minutes. Add the minced garlic, crushed fennel seeds, and crushed red pepper flakes, stirring constantly for 1 minute. Add the blended tomatoes then season with sea salt and freshly cracked pepper, to taste and a pinch of sugar if desired. Cover with a lid and turn the heat to low; simmer for 30 minutes. Slice the sausages into bite sized chunks then add them along with the kale to the tomato sauce.

Prepare the linguine in salted water per package instructions. Drain then add to the tomato sauce. Mix until well combined. Taste and season with sea salt and freshly cracked pepper, if needed. Toss in the mozzarella pearls and the blistered grape tomatoes then serve immediately. Enjoy.

 



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Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls




Yield: 6

Total Time: 1 hour



Ingredients:

4 links of chicken and roasted pepper sausage links
1 tbsp olive oil (divided)
1 1/2 cups of grape tomatoes, sliced in half lengthwise
1/2 sweet yellow onion, diced finely
3 cloves of garlic, minced
1 tsp fennel seeds, crushed
1-2 pinches of crushed red pepper flakes, depending on how spicy you would like it
1 28 oz can of whole tomatoes, blended
Sea salt and freshly cracked pepper, to taste
Pinch of sugar, if desired
2 cups of fresh kale, chopped
8 oz of linguine, cooked per instructions
Mozzarella pearls, to taste

Directions:

Blend the can of whole tomatoes with a blender or an immersion blender. Set aside.

Heat a small Dutch oven that’s coated in cooking spray over medium-high heat. Add the chicken sausage links and cook until all sides are golden brown, about 6-7 minutes. Remove from the heat and place on a cutting board with a tin foil tent. Add a teaspoon of olive oil in the same Dutch oven then add the grape tomato halves. Cook, flipping the tomatoes halfway through cooking, for about 2-3 minutes or until blistered. Remove from the pan and set aside. Add the remaining 2 teaspoons of olive oil to the pan then add the onion; cook, stirring often, for 3-4 minutes. Add the minced garlic, crushed fennel seeds, and crushed red pepper flakes, stirring constantly for 1 minute. Add the blended tomatoes then season with sea salt and freshly cracked pepper, to taste and a pinch of sugar if desired. Cover with a lid and turn the heat to low; simmer for 30 minutes.

Slice the sausages into bite sized chunks then add them along with the kale to the tomato sauce. Prepare the linguine in salted water per package instructions. Drain then add the pasta to the tomato sauce. Mix until well combined. Taste and season with sea salt and freshly cracked pepper, if needed. Toss in the mozzarella pearls and the blistered grape tomatoes then serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Gourmet Salad (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Gorgonzola sauce for Pandoro – Italian Cuisine


At Christmas, do you want to impress your guests? You'll do it for sure, with this sweet sauce with Gorgonzola to serve pandoro. At the time of dessert, of course

Mascarpone or chocolate cream: usually panettone and pandoro are brought to the table with this variety of accompaniments. This year, however, you can really impress your guests with a sweet sauce with an extra touch: the enveloping taste of sweet Gorgonzola DOP

Ingredients for 4 people
300 g Sweet Gorgonzola Dop
0.25 l Milk
1 kg Pandoro
75 g Sugar
Cinnamon as required

Preparation
Cut a pandoro into slices and spread them on a dessert plate. Cream 300 g of sweet Gorgonzola Dop with a quarter liter of milk, 75 g of sugar and a pinch of cinnamon.
Finally, spread the pandoro sauce or serve separately in a bowl.