Bombaylambwithlentilsandbananaraita Recipes

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BOMBA CALABRESE (SPICY CALABRIAN PEPPER SPREAD)



Bomba Calabrese (Spicy Calabrian Pepper Spread) image

This amazing Calabrian pepper spread is as delicious as it is unknown. I love it on sliced fresh bread, but you can toss it with pasta, add it to a sandwich, fill an omelet, top a pizza, or serve as salsa with grilled fish, or in deviled eggs.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 55m

Yield 32

Number Of Ingredients 12

4 large button mushrooms, quartered
½ yellow onion, chopped
1 small eggplant - trimmed, peeled, cut into chunks
¾ cup olive oil, or more as needed, divided
1 pinch kosher salt, plus more as needed
2 pounds hot cherry peppers
1 pound red bell peppers
3 habanero peppers
1 teaspoon kosher salt, plus more to taste
½ teaspoon crushed fennel seeds
1 teaspoon dried oregano
¼ cup white wine vinegar, or to taste

Steps:

  • Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
  • Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
  • Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
  • Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

Nutrition Facts : Calories 57.6 calories, Carbohydrate 2.7 g, Fat 5.2 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 74 mg, Sugar 1 g

PASTA JAMBALAYA



Pasta Jambalaya image

Make and share this Pasta Jambalaya recipe from Food.com.

Provided by Bev I Am

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

4 tablespoons olive oil
1 lb andouille sausage, halved lengthwise,then thinly sliced crosswise (or other fully cooked smoked spicy sausages, such as Louisiana hot links)
1 medium onion, chopped
1 large green bell pepper, chopped
5 green onions, thinly sliced
1 stalk celery, chopped
5 cloves garlic, chopped
2 bay leaves
2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 (28 ounce) can crushed tomatoes (with added puree)
1 (14 1/2 ounce) can diced tomatoes with juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 lb farfalle pasta
1 1/2 lbs uncooked large shrimp, peeled,deveined
freshly grated parmesan cheese

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium heat.
  • Add sausages; saute until light brown, 5 minutes.
  • Using slotted spoon, transfer sausages to paper towels.
  • Pour drippings from pot; discard.
  • Add remaining 2 tablespoons oil to pot and heat over medium heat.
  • Stir in onion and next 9 ingredients.
  • Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
  • Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
  • Reduce heat, cover and simmer 15 minutes to blend flavors.
  • Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
  • Season to taste with salt and pepper.
  • Discard bay leaves.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Remove from heat.
  • Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
  • Drain pasta and shrimp; return to pot.
  • Add sauce and toss to blend.
  • Transfer to bowl.
  • Serve, passing Parmesan cheese separately.

Nutrition Facts : Calories 762.9, Fat 32.5, SaturatedFat 9, Cholesterol 186.4, Sodium 1695.7, Carbohydrate 74.5, Fiber 6.3, Sugar 9.8, Protein 42.5

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