Ed Giobbis Dipping Sauce Recipes

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ED GIOBBI'S DIPPING SAUCE



Ed Giobbi's dipping sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, dips and spreads, side dish

Time 5m

Yield About four cups

Number Of Ingredients 8

1 cup olive oil
1/4 cup safflower oil
1/4 cup coarsely chopped garlic
1/2 cup pine nuts
12 cups loosely packed fresh basil
3 cups loosely packed mint leaves
1 1/2 teaspoons freshly ground black pepper
Salt to taste, if desired

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



Ed Giobbi's Whole-Lamb Barbecue image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 6h30m

Yield About 4 1/4 cups

Number Of Ingredients 9

Select a whole lamb weighing about 25 pounds, dressed, ready-tocook weight
Salt, to taste, if desired
Freshly ground black pepper
20 cloves garlic, peeled and crushed
1/2 cup chopped fresh or dried rosemary
4 cups redwine vinegar
1/4 cup coarsely chopped garlic
1/4 cup chopped fresh or dried rosemary leaves
1 teaspoon freshly ground black pepper

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



GIOBBI'S PRIMAVERA PASTA image

Categories     Salad     Chicken     Pasta     Tomato     Low Fat     Vegetarian

Yield 4 Servings

Number Of Ingredients 13

tomato salad/sauce:
2 lbs. ripe tomatoes (5-6)
1 tsp. fresh garlic, finely chopped
3/4 tsp. salt
1/2 tsp. black pepper, freshly ground
1/3 c. olive oil, extra virgin
1 c. shredded basil leaves
can add 2 cups cooked chicken, diced into bitesized pieces
pasta:
salt to taste
8 c. water
1 lb. penne or bow tie pasta
1/3 c. freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)

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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2016-02-23 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 …
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