Pesto Marsala Style Recipes

PESTO - MARCELLA HAZAN

Steps:

• Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels.
• Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
• Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.
• When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
• When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.
• Freezing pesto: Make the sauce through to the end of Step 2, cover with a layer of olive oil and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving.

DELISH PESTO PASTA WITH CHICKEN MARSALA

Steps:

• Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan., Add garlic and lemon zest to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened., Drain pasta; add to chicken mixture and toss to combine. , Sprinkle with herbs.

MASALA PASTA RECIPE

Steps:

• Heat 4 cups water along with ½ teaspoon salt till it comes to a boil.
• When the water comes to a boil, add the pasta.
• Cook till the pasta becomes aldente. You can also cook it more if you want.
• Strain the pasta and keep aside.
• Heat 2 tablespoons oil in a pan.add the finely chopped spring onions or onions.
• Saute till the onions become translucent.
• Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away.
• Then add 1 cup tightly packed finely chopped tomatoes.
• Stir and saute on a low to medium flame till the tomatoes become pulpy and soften.
• Then add all the spice powders one by one.
• Mix the spice powders very well.
• Next add the mix veggies.
• Season with salt. Mix very well and saute for a minute.
• Add water. Mix again. cover the pan with its lid. On a low to medium flame simmer till the veggies are cooked.
• When the veggies are done, add the pasta. Mix very well.
• Next add 2 tablespoons chopped coriander leaves and 2 tablespoons chopped spring onions greens (optional).
• Then add garam masala powder. Mix well. Switch off the flame.
• Serve indian style masala pasta hot or warm garnished with some coriander leaves or some grated cheddar cheese or vegetarian parmesan cheese.

MARSALA MUSHROOM AND GOAT CHEESE FLATBREAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.
• Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.
• Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.

PESTO MARSALA STYLE

Steps:

• Chop garlic, basil and the pecorino or Provola cheese. Place in a bowl, add the diced tomato and mix in the olive oil, oregano, salt, pepper and the crushed red pepper (optional).
• It can be refrigerated overnight but it is preferable to use it the same day that it is made.
• To make this sauce for 1 lb. of pasta, use 2 cups of tomato and double the amount of the other ingredients.
• Drizzle some olive oil on top of each dish of pasta and sprinkle with some toasted breadcrumbs for a true Sicilian touch.

EASY PALEO CHICKEN MARSALA

Steps:

• Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side.
• Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
• Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper.