ED GIOBBI'S DIPPING SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories condiments, dips and spreads, side dish
Time 5m
Yield About four cups
Number Of Ingredients 8
Steps:
- Combine three-quarter cup of the olive oil, the safflower oil, garlic and pine nuts in the container of a food processor or electric blender. Blend well.
- Add the basil, mint, pepper and salt. Blend.
- Pour the mixture into a one-quart jar and pour the remaining oil on top. This keeps well in the refrigerator.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 33 grams, Carbohydrate 7 grams, Fat 40 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 272 milligrams, Sugar 0 grams
ED GIOBBI'S WHOLE-LAMB BARBECUE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 6h30m
Yield About 4 1/4 cups
Number Of Ingredients 9
Steps:
- Put three cups of the vinegar, the chopped garlic, rosemary and pepper into the container of a food processor or electric blender. Blend well.
- Add the remaining vinegar and blend as thoroughly as possible.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 467 milligrams, Sugar 0 grams
GIOBBI'S PRIMAVERA PASTA
Steps:
- for the sauce: Cut the tomatoes in half crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into 1/2 inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients, and toss well. for the pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring ocasionally, for about 10 minutes, more or less, depending on how firm you desire. Add a 6-oz. ladle of the hot pasta water to the tomato salad. Add chicken if using. Toss thoroughly, and divide the pasta among four soup plates. Sprinkle generously with the Parmesan cheese, and serve immediately.
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- Cut the peppers lengthwise in half. Scrape away and discard the stems, veins and seeds. Chop the peppers coarsely. There should be about 2 cups.
- Heat the oil in a large saucepan and add the peppers. Cook, stirring, about 5 minutes. Add the onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer. Add the stock, salt and pepper. Cover and cook 15 minutes.
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