Insalata Di Rucola Recipes

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ARUGULA PESTO: PESTO DI RUCOLA



Arugula Pesto: Pesto Di Rucola image

Provided by Food Network

Categories     appetizer

Time 10m

Yield about 2 cups

Number Of Ingredients 10

5 cloves garlic
2 anchovy fillets
1/4 cup capers
1/2 pound baby arugula
1/2 cup grated Parmigiano-Reggiano
1 1/2 lemons, juiced
1/2 cup extra-virgin olive oil
Pinch salt
Pinch pepper
Bread, crackers, or pasta, for serving

Steps:

  • Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month.

INSALATA DI RUCOLA E PERA



Insalata Di Rucola E Pera image

Provided by Food Network

Categories     dessert

Time 50m

Number Of Ingredients 12

2 whole bartlett pears, sliced and marinated in lemon and sugar
3 bunches of arugula, cleaned and dry
Citronette dressing, recipe follows
Caramelized walnuts, recipe follows
2 ounces shaved Parmesan
1 quart extra-virgin olive oil
1 1/2 cups lemon juice
1 cup sugar
4 tablespoons water
2 tablespoons butter
1 cup toasted walnuts
2 ounces honey

Steps:

  • Layer bottom of plate with marinated pears. Lightly coat arugula leaves with citronette dressing in a mixing bowl and lay on top of pears. Sprinkle the caramelized walnuts around the plate and top with shaved Parmesan.
  • Add extra-virgin olive oil to the lemon juice in a steady stream, slowly, while whisking, until the citronette is emulsified.
  • In a saute pan over low flame add sugar and water, mix it well and allow to cook until sugar melts and gets golden brown in color. Mix in the butter and let thicken.. Add walnuts, mix until caramelized. Toss well. Make sure there is an even amount of coating, then drizzle the honey evenly over walnuts. Place on sheet pan and let cool.

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