Pasta Margherita With Fiore Di Cervia Recipes

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MARGHERITA: MOZZARELLA, TOMATO, AND BASIL



Margherita: Mozzarella, Tomato, and Basil image

Just as you would order a baguette to judge a bakery, Margherita is the pizza to order to judge a pizzeria. Not only is Pizza Margherita the original pizza Napoletana but it has all the elements you want to look at: the sauce, the cheese, and of course, the crust. It's our biggest seller.

Yield makes 1 pizza (serves 1)

Number Of Ingredients 7

1 round of Nancy's Pizza Dough (page 126)
1 tablespoon extra-virgin olive oil
Kosher salt
1/4 cup Passata di Pomodoro (page 25) or tomato sauce
3 ounces low-moisture mozzarella, cut into 6 cubes or clumps
Finishing-quality extra-virgin olive oil, about 1 tablespoon
Fresh micro or miniature basil leaves or 3 fresh large basil leaves

Steps:

  • Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128). Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce out over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the pieces of cheese over the pizza, slide it into the oven, and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven and cut it into quarters. Drizzle the pizza with the finishing-quality olive oil, scatter the tiny basil leaves or snip the large leaves over the top, and serve.
  • Ischia Rosso (Campania)

MARGHERITA PASTA



Margherita Pasta image

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

Provided by Skooch

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces angel hair pasta
2 tablespoons olive oil
1 garlic clove, minced
5 cups diced tomatoes
1/2 teaspoon basil
salt and pepper
3/4 cup chicken broth
5 tablespoons grated parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • Heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
  • Add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
  • Add pasta to skillet and toss well.
  • Add chicken broth and stir. Toss with Parmesan cheese.

Nutrition Facts : Calories 401.8, Fat 7.4, SaturatedFat 1.6, Cholesterol 3.7, Sodium 635.1, Carbohydrate 70.9, Fiber 5.5, Sugar 9.6, Protein 13.9

PASTA MARGHERITA



Pasta Margherita image

The toppings of this pasta are the same as used on the traditional pizza. This makes for a quick, meatless main dish.

Provided by FloridaGrl

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onion
1 teaspoon bottled minced garlic
16 ounces packaged cherry tomatoes, halved
1/2 cup preshredded parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup diced fresh mozzarella cheese

Steps:

  • Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
  • While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
  • Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.

PASTA MARGHERITA WITH FIORE DI CERVIA



Pasta Margherita with Fiore di Cervia image

Behind the jubilant liquid tomato smile of pasta margherita lies an intellect of herbs and garlic. The one covering for the other is a seduction of sorts, an invitation that propriety prevents you from accepting too eagerly. Sprinkle your margherita with the crystalline sweetness of Fiore di Cervia, the fine salt from the balmy Adriatic flats south of Ravenna, and marvel as the tart-sweet play of tomato and pasta asserts itself. Ennobled by the salt's fruity warmth, the sauce is freed of its ties to the herbs that first defined it. Eyes open, head borne aloft, your margherita is as beautiful in body as in spirit.

Yield serves 4

Number Of Ingredients 8

2 small handfuls sel gris
12 ounces small pasta, such as farfalle or conchiglie
2 large ripe tomatoes (about 8 ounces each)
1 clove garlic, minced
1/2 cup chopped fresh basil leaves
3 tablespoons extra-virgin olive oil
4 two-finger pinches Fiore di Cervia salt
Freshly grated Parmigiano-Reggiano cheese to taste (optional)

Steps:

  • Bring a large pot of water to a boil over high heat. Add the sel gris and stir to dissolve. Add the pasta, stir to separate the noodles, and allow the water to return to a boil. Reduce the heat so that the water boils gently and boil until the noodles are barely tender, about 10 minutes.
  • While the pasta is cooking, remove the stem scar from the tomatoes with a small knife. Cut the tomatoes into thin slices, the slices into strips, and the strips into a fine dice. Combine the tomatoes and garlic in a pasta serving bowl.
  • When the pasta is done, drain it and shake off most of the water. Don't worry if it is still a little wet. Toss the pasta with the tomatoes, basil, and oil. Serve, then finish with the remaining salt over the top and toss. Top with freshly grated cheese, if desired.

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