Puttanesca Style Panzanella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY-BRINE CHICKEN BREASTS WITH SICILIAN GLAZE AND PUTTANESCA-STYLE PANZANELLA



Easy-Brine Chicken Breasts with Sicilian Glaze and Puttanesca-Style Panzanella image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time P2DT55m

Yield 4 servings

Number Of Ingredients 28

2 tablespoons EVOO
4 cloves garlic, finely chopped
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
1 Fresno or Italian cherry chile pepper, finely chopped
1/2 cup Marsala wine, sherry or spicy red wine
1 blood orange or organic navel orange
1/2 cup chicken stock
1/3 cup honey
3 to 4 tablespoons grated red onion
2 tablespoons kosher or fine sea salt
4 cloves garlic, finely chopped
A few sprigs fresh rosemary
1 lemon, sliced
4 pieces skinless, boneless chicken breasts (about 2 pounds)
EVOO, for brushing
Puttanesca-Style Panzanella, for serving, recipe follows
2 pounds plum tomatoes, coarsely chopped
1 cup fresh flat-leaf parsley leaves
1 medium red onion (you can use the rest of the onion you grated for the brine, recipe above), chopped
1 red bell pepper, seeded and chopped
About 1/3 cup EVOO
2 tablespoons red wine vinegar
2 teaspoons anchovy paste
2 cloves garlic, finely chopped or grated
1 Fresno or Italian red cherry chile pepper, finely chopped
1 lemon
1/2 loaf peasant bread
3/4 cup oil-cured black olives, pitted and chopped

Steps:

  • For the glaze: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, rosemary and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool.
  • For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag. Add the chicken and refrigerate for up to 2 days.
  • Heat a grill pan, griddle or cast-iron skillet over medium-high heat. Remove the chicken from the brine and pat dry. Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes. Meanwhile, gently warm the glaze. Baste the chicken with the glaze during the last 5 minutes of cooking.
  • Serve the chicken with the Puttanesca-Style Panzanella.
  • Cook's Note: Make 6 pieces of chicken breast and you'll have extra meat to slice for sandwiches or chicken salad the next day.
  • Combine the tomatoes, parsley, onions and bell peppers.
  • Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
  • Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
  • Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

PASTA PUTTANESCA (TART'S SPAGHETTI)



Pasta Puttanesca (Tart's Spaghetti) image

In Italian, a puttanesca is a 'lady of the night', which is why at home we always refer to this recipe as tart's spaghetti. Presumably the sauce has adopted this name because it's hot, strong and gutsy - anyway, eating it is a highly pleasurable experience. If you are a strict vegetarian, replace the anchovies with another heaped tablespoon of capers.

Categories     Italian recipes     Pasta for a winter's day     Delia's Summer Collection     Mains     Recipes for 2     Pasta recipes

Yield Serves 2

Number Of Ingredients 15

8-10 oz (225-275 g) spaghetti (depending on how hungry you are)
a few drops of olive oil
salt
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
2 cloves garlic, finely chopped
1 fresh red chilli, de-seeded and chopped
1 level dessertspoon chopped fresh basil
2 oz (50 g) anchovies, drained
6 oz (175 g) pitted black olives, chopped
1 heaped tablespoon capers, drained
1 lb (450 g) tomatoes, skinned and chopped
1 rounded tablespoon tomato purée
chopped fresh basil
lots of freshly grated Parmesan cheese (Parmigiano Reggiano)

Steps:

  • To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these briefly till the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper - but no salt yet because of the anchovies. Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left. While the sauce is cooking, take your largest saucepan, fill it with at least 4 pints (2.25 litres) of hot water and bring it up to a gentle simmer. Add a few drops of olive oil and a little salt and then, 8 minutes before the sauce is ready, plunge the spaghetti into the water. Stir well to prevent it clogging together, then time it for exactly 8 minutes. After that drain it in a colander, return it to the saucepan presto pronto, and toss the sauce in it, adding the basil. Mix thoroughly and serve in well-heated bowls, with lots of grated Parmesan to sprinkle over - and have plenty of gutsy, 'tarty' Italian red wine to wash it down. You can also watch how to prepare garlic and chillis in our Cookery School Videos on the right.

PUTTANESCA-STYLE PANZANELLA



Puttanesca-Style Panzanella image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 12

2 pounds plum tomatoes, coarsely chopped
1 cup fresh flat-leaf parsley leaves
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1/2 loaf stale peasant bread
3/4 cup oil-cured black olives, pitted and chopped
About 1/3 cup EVOO
2 tablespoons red wine vinegar
2 teaspoons anchovy paste
2 cloves garlic, finely chopped or grated
1 Fresno or Italian cherry chile pepper, finely chopped
Juice of 1 lemon

Steps:

  • For the salad: Combine the tomatoes, parsley, onions and bell peppers.
  • For the dressing: Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
  • Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
  • Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

Nutrition Facts : Calories 347 calorie, Fat 25 grams, SaturatedFat 3.5 grams, Cholesterol 4 milligrams, Sodium 636 milligrams, Protein 5 grams, Sugar 10 grams

More about "puttanesca style panzanella recipes"

BEST PASTA PUTTANESCA RECIPE - HOW TO MAKE PASTA PUTTANESCA
best-pasta-puttanesca-recipe-how-to-make-pasta-puttanesca image
2019-02-08 In a large skillet or pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, another minute.
From delish.com
5/5 (17)
Total Time 30 mins


HEIRLOOM TOMATO AND BASIL PANZANELLA RECIPE | PCC ...
heirloom-tomato-and-basil-panzanella-recipe-pcc image
2010-07-31 Directions. Heat 3 to 4 tablespoons olive oil in a sauté pan over medium heat. Fry bread cubes in oil, turning frequently, until crispy and golden. Season with …
From pccmarkets.com
Servings 6-8
Estimated Reading Time 4 mins


GREEK-STYLE PANZANELLA BREAD SALAD RECIPE | FOODIECRUSH.COM
greek-style-panzanella-bread-salad-recipe-foodiecrushcom image
2016-09-07 Greek-Style Panzanella Bread Salad Recipe. This simple Tuscan bread salad gets a Mediterranean makeover with the addition of kalamata olives, roasted red …
From foodiecrush.com
4/5 (3)
Total Time 45 mins
Estimated Reading Time 5 mins


PANZANELLA, FATTOUSH, AND OTHER BREAD SALAD RECIPES ...
panzanella-fattoush-and-other-bread-salad image
2019-07-30 32 of Our Best Panzanella (and Bread Salad) Recipes. Naan, pitas, croutons! Give us all the carbs! By Joe Sevier. July 30, 2019 Small bowls from Molly Bryck Ceramics Photo by Chelsea Kyle, Prop ...
From epicurious.com


MANGIARE! 13 RECIPES FOR AN ITALIAN-INSPIRED DINNER PARTY ...
mangiare-13-recipes-for-an-italian-inspired-dinner-party image
2015-04-04 Tuscan panzanella salad will keep things light before going full blast with the mains. With bits of cucumber, tomato, onion, and bread tossed in a lemony vinaigrette, it’s a bright and snappy way to kick things into gear. Get our Panzanella recipe…
From chowhound.com


GRILLED TUNA PUTTANESCA PANZANELLA RECIPE | RACHAEL RAY IN ...
2020-07-29 Advertisement. Step 2. Heat a large cast-iron skillet over medium-high. Season the tuna with salt, pepper, and rosemary. Add the oil to the skillet, two turns of the pan. Cook the fish until …
From rachaelraymag.com
Category 30-minute Meals
  • Place the bread in a large bowl. Sprinkle with about 1/4 cup water and toss. Add the tomatoes and onion; season with salt and toss again. Add the olives, peppers, cucumbers, and capers; toss. Add the EVOO, vinegar, basil, and parsley and toss again. Set the salad aside while you make the tuna.
  • Heat a large cast-iron skillet over medium-high. Season the tuna with salt, pepper, and rosemary. Add the oil to the skillet, two turns of the pan. Cook the fish until medium-rare, 2 to 3 minutes per side; transfer to a large plate. Add the lemon to the skillet, cut-sides down. Cook until lightly browned, 2 minutes. Squeeze the lemon over the tuna.
  • Divide the salad among shallow bowls; top with the cheese. Top each salad with a tuna steak, either whole, sliced, or broken into pieces.


SPAGHETTI PUTTANESCA - VIKALINKA
2019-02-04 Add tomatoes, chopped basil and olives, turn the heat up and bring the sauce to a boil, lower the heat to low and simmer for 6-7 more minutes. Stir occasionally and try to break up big …
From vikalinka.com
5/5 (1)
Total Time 15 mins
Category Main
Calories 539 per serving
  • Set a large pot filled with water on the stove and bring to a boil, add salt and spaghetti. Set the timer according to package directions.
  • Meanwhile, sauté chopped anchovies in olive oil over low heat while stirring and breaking them up with the wooden spoon for 1-2 minutes, they will start to turn into a paste, add garlic and continue stirring for 1 minute.
  • Add tomatoes, chopped basil and olives, turn the heat up and bring the sauce to a boil, lower the heat to low and simmer for 6-7 more minutes.


PESCE AL CARTOCCIO, PUTTANESCA STYLE: FISH IN A PACKET ...
2020-09-11 Method: Preheat oven to 400 degrees. Take a sheet pan large enough to accommodate all of the filets and set aside. Tear 17-inch square sheets of parchment or foil. Lay lemon slices onto parchment paper in a row. Place fish filet on top of the lemon slices. Season with salt and pepper.
From lacucinaitaliana.com
Estimated Reading Time 2 mins


CALAMARI PUTTANESCA – DAVID ROCCO
2017-10-13 Tuna Panzanella. October 24, 2018. Mains Melanzane a Barchetta. October 23, 2018. Mains ... This is a fusion recipe I came up with in India. It’s great served over some basmati rice. Calamari Puttanesca Print This. Serves: 4 Prep Time: 15 Minutes Cooking Time: 15 Minutes. Ingredients . 1 lb calamari, cleaned and chopped; 1 can plum tomatoes, roughly chopped; 2 cloves garlic, …
From davidrocco.com
Servings 4


SPAGHETTI ALLA PUTTANESCA | RECIPETIN EATS
2021-08-09 Stir, bring to simmer, then turn down to low and cook over medium heat for 10 minutes or until the tomato has broken down and created a sauce. Turn off stove when ready if not timed with cooked pasta. Cook pasta: Meanwhile, add 2 teaspoons salt into the pot of water. Then add pasta and cook per packet directions.
From recipetineats.com
5/5 (12)
Total Time 20 mins
Category Mains, Pasta
Calories 596 per serving


PANZANELLA (A TUSCAN BREAD SALAD) – SILVIA COLLOCA
2011-08-09 Panzanella, is a salad composed of pieces of stale bread previously soaked in water and a teeny bit of white wine vinegar, mixed together with tomatoes, celery leaves and a small handful of chopped celery stalks, torn basil leaves, finely chopped red onion or shallot, and baby capers all merrily dressed with EVOO and salt.
From silviascucina.net
Estimated Reading Time 2 mins


PUTTANESCA-STYLE PANZANELLA : RECIPES : COOKING CHANNEL ...
2011-09-27 Easy-Brine Chicken Breasts with Sicilian Glaze and Puttanesca-Style Panzanella. Pan Bagnat. Zuppa di Vongole: Clam Soup. Fudge Factor Chocolate Desserts Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles. Craving: Chocolate Cake Jan 27, 2011. By: Sara Levine Look at Chocolate in a New Way Feb 11, 2012. By: Alison Sickelka. …
From cookingchanneltv.com
Cuisine Italian
Total Time 15 mins
Servings 4
Calories 347 per serving


PUTTANESCA PASTA SAUCE | BETTER HOMES & GARDENS
2014-10-21 Remove from heat. Stir in olives, oregano, capers, and lemon peel. Step 4. Spoon 1 tablespoon of the lemon juice into each of seven hot sterilized pint canning jars. Ladle hot sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands. Step 5.
From bhg.com
5/5 (4)
Total Time 3 hrs 45 mins
Servings 7
Calories 44 per serving


EASY-BRINE CHICKEN BREASTS WITH SICILIAN GLAZE AND ...
2011-09-27 Puttanesca-Style Panzanella, for serving, recipe follows. Puttanesca-Style Panzanella: 2 pounds plum tomatoes, coarsely chopped. 1 cup fresh flat-leaf parsley leaves . 1 medium red onion (you can use the rest of the onion you grated for the brine, recipe above), chopped. 1 red bell pepper, seeded and chopped. About 1/3 cup EVOO. 2 tablespoons red wine vinegar. 2 teaspoons anchovy …
From cookingchanneltv.com
Cuisine Italian
Category Main-Dish
Servings 4
Total Time 48 hrs 55 mins


TRADITIONAL ITALIAN PASTA PUTTANESCA - FOODIE RECIPES & MORE
2020-08-25 Instructions. Heat oil in a large skillet. Add garlic and cook for about a minute or until fragrant. Add chopped anchovy fillets and cook for another 1 minute. Add tomatoes, capers, olives, and red pepper flakes. Bring to a boil and then reduce heat and let it simmer for about 15 minutes. Meanwhile, in a large pot, put water (enough to cook ...
From foodiemail.com
Cuisine Italian
Estimated Reading Time 3 mins
Servings 4
Total Time 30 mins


SPAGHETTI ALLA PUTTANESCA - WIKIPEDIA
Various recipes in Italian cookbooks dating back to the 19th century describe pasta sauces very similar to a modern puttanesca under different names. One of the earliest dates from 1844, when Ippolito Cavalcanti , in his Cucina teorico-pratica , included a recipe from popular Neapolitan cuisine, calling it Vermicelli all'oglio con olive capperi ed alici salse . [2]
From en.wikipedia.org
Region or state Campania
Course Main
Alternative names pasta alla puttanesca, pasta puttanesca
Place of origin Italy


PUTTANESCA FISH STEW - CHATELAINE
2016-05-26 HEAT a large pot over medium-high. Add oil, then onion, fennel and carrot. Cook, stirring frequently, until vegetables begin to soften, 5 min. Stir in water, tomatoes, clam juice and bay leaf ...
From chatelaine.com
Servings 4
Estimated Reading Time 1 min
Category Recipes
Total Time 40 mins


SPAGHETTI ALLA ROASTED PUTTANESCA - I WILL NOT EAT OYSTERS
2021-09-13 In a baking dish, toss together the tomatoes, garlic, olives, roasted red peppers, sun-dried tomatoes and 2 tbsp of their oil, extra virgin olive oil, capers, Aleppo, oregano, basil, anchovies, and season very generously with kosher salt. Roast in the oven until bubbling an the tomatoes are bursting open, about 25-30 minutes making sure to mix ...
From iwillnoteatoysters.com
Cuisine Italian
Category Main Course
Servings 4
Total Time 30 mins


PESCE ALLA PUTTANESCA – DAVID ROCCO
2018-04-02 Tuna Panzanella. October 24, 2018. Sides Sicilian Caponata. August 3, 2018. Sides ... A classic puttanesca pasta sauce always contains the base of olives, capers and anchovies— a simple and easy recipe, just throw everything in the pan with some olive oil, and sauté until the anchovies melt away! It also works as a flavorful poaching sauce for fish. I like to use branzino or sea bass if I ...
From davidrocco.com


270 RACHAEL RAY SHOW RECIPES IDEAS | RECIPES, FOOD, FOOD ...
Oct 15, 2015 - Rachael has a wildly successful career as an iconic Food Network television personality, bestselling cookbook author and editor–in-chief of her own lifestyle magazine. In the fall of 2007, she launched a hugely successful syndicated daytime program, Rachael Ray. See more ideas about recipes, food, food network recipes.
From pinterest.com


PUTTANESCA SALAD RECIPE
Puttanesca salad recipe. Learn how to cook great Puttanesca salad . Crecipe.com deliver fine selection of quality Puttanesca salad recipes equipped with ratings, reviews and mixing tips. Get one of our Puttanesca salad recipe and prepare delicious and healthy treat for your family or …
From crecipe.com


PANZANELLA - 3 DIFFERENT RECIPES - TRADITIONAL, ROMAN ...
2018-03-01 Panzanella, 3 different recipes. The traditional Tuscan Salad style, Roman Style with day old bread and tomatoes and a my a delicious onion and tomato style. All easy and all so good! This book has made the rounds in our house. So I thought “ok, why not”. Since a …
From anitalianinmykitchen.com


PUTTANESCA STYLE PANZANELLA RECIPES
Puttanesca Style Panzanella Recipes EASY-BRINE CHICKEN BREASTS WITH SICILIAN GLAZE AND PUTTANESCA-STYLE PANZANELLA. Provided by Rachael Ray : Food Network. Categories main-dish. Time P2DT55m. Yield 4 servings. Number Of Ingredients 28. Ingredients; 2 tablespoons EVOO: 4 cloves garlic, finely chopped : 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped: 1 Fresno or …
From tfrecipes.com


HEALTHY PANZANELLA RECIPE: MAMMA MIA, THIS TUSCAN BREAD ...
More and more research is pointing to the Mediterranean diet being a healthy (and delicious!) way to lose weight. Since this recipe for panzanella from The Mamma Mia!Diet by Paola Lovisetti Scamihorn calls for tuna canned in olive oil, no other oil is needed. If you use tuna canned in water, add 2 to 3 tablespoons of extra-virgin olive oil.You can substitute Tuscan bread with other hearty ...
From 30seconds.com


PUTTANESCA REGINETTE RECIPE
Crecipe.com deliver fine selection of quality Puttanesca reginette recipes equipped with ratings, reviews and mixing tips. Get one of our Puttanesca reginette recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 60% Puttanesca Meatball Sliders Tasteofhome.com Their just-right size and spice set these tender meatballs apart from others you may have tried ...
From crecipe.com


Related Search