Pol Martin Penne A La Provencale Recipes

POL MARTIN-PENNE A LA PROVENCALE

Steps:

• heat oil in saute pan over medium heat.
• add garlic, and parsley, cook 2 minutes.
• add olives, capers, and anchovies, mix and cook 2 minutes.
• incorporate tomatoes and cayenne pepper. season and cook for 6 minutes over medium heat.
• add hot pasta and cheese.
• mix and serve.

FLANK STEAK WITH PROVENCAL STYLE RUB

Steps:

• Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
• Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
• Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
• Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.

PASTA PROVENCALE

Steps:

• Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.

PENNE PROVENCAL

Steps:

• Cook pasta in boiling water to desired doneness.
• Drain and set aside.
• Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well.
• Bring to a boil over medium-high heat.
• Reduce heat; simmer 10 to 15 minutes or until eggplant is tender.
• Add pasta to eggplant mixture; stir gently to mix.
• Sprinkle each serving with parsley.