Roasted Fingerlings With Pesto Recipes

CHIANTI BRAISED OSSO BUCO WITH ROASTED FENNEL AND FINGERLING POTATOES AND LEMON PARSLEY PESTO

Steps:

• Preheat oven to 325 degrees F.
• Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Season the shanks with salt and pepper and brown them in the Dutch oven, turning once, until well-browned, about 4 minutes per side. Transfer the shanks to a plate.
• Discard all but 1 tablespoon of the oil and return the Dutch oven to medium heat. Add 2 garlic cloves and cook, stirring, until lightly browned. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes. Raise the heat to high, pour in the wine, and reduce by 1/4. Add the veal stock, 1 thyme sprig, rosemary, and bay leaf and bring to a boil. Arrange the shanks in the Dutch oven, cover, and transfer to the oven. Braise the shanks until the meat is tender and pulling away from the bone, about 2 1/2 hours. Remove from oven and let rest for 30 minutes.
• Raise the oven to 350 degrees F.
• Heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add the potatoes and cook, stirring, until golden brown. Add the fennel strips and cook, stirring, until lightly browned. Stir in the remaining garlic clove and thyme sprig and season with salt and pepper. Transfer the skillet to the oven and cook until the potatoes are tender, about 10 minutes.
• Sprinkle the fennel-potato mixture with fennel seed and shallot and cook 2 minutes more. Turn off the oven, and leave the skillet inside to keep warm.
• Meanwhile, make the pesto: Combine the parsley, garlic, and lemon zest in a food processor and pulse until chopped. While the motor is running, drizzle in the oil until a smooth paste is formed. Season with salt and pepper.
• When ready to serve, divide the fennel-potato mixture among plates and sprinkle with a little of the reserved fennel fronds. Place a veal shank on each plate, spoon over some of the sauce, and top with a little of the pesto. Sprinkle shanks with the sea salt and serve.

ROASTED FINGERLINGS WITH PESTO

Steps:

• Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.
• Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
• Meanwhile, in blender or food processor, place all remaining ingredients except additional basil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Reserve 1/3 cup pesto; refrigerate remaining pesto for later use.
• Toss roasted potatoes with reserved pesto. Garnish with additional basil.

COD WITH BURST GRAPE TOMATOES, PARSLEY-MINT PESTO BROTH AND ROAST FINGERLING POTATO CRISPS WITH HERBS

Steps:

• Preheat oven to 400 degrees F.
• Preheat oven safe skillet over high heat or wrap rubber handles in double layers of foil to protect the surface in the oven.
• Prick the potatoes 3 or 4 times each with a fork and cook them in the microwave on high for 5 minutes.
• Pat cod dry and squeeze a little lemon juice over it and season with salt. Drizzle fish with extra-virgin olive oil.
• When potatoes cool just enough to handle, slice them into 1/4-inch pieces lengthwise. Coat them with extra-virgin olive oil and salt and pepper. Arrange them on a cookie sheet in a single layer and roast them for 20 minutes. Do not move them or turn them as they cook. Chop tarragon, chives and parsley and combine and reserve.
• Add cod seasoned side down to very hot skillet. Sear it 2 minutes, then drizzle the tomatoes with extra-virgin olive oil and season them with salt and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer the pan to the oven and roast the fish and tomatoes 8 minutes until fish if firm and opaque and tomatoes have all burst.
• Place parsley, mint, chicken stock and shallot in food processor or blender and puree. Transfer to small sauce pot and bring to a simmer. Season the broth with salt and pepper, to your taste.
• Heat the light frying oil in small skillet over medium heat. Add sliced garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5 minutes. Drain garlic chips on a paper towel and reserve.
• When the potatoes are very brown and crisp on the bottom side and tender on the top side, remove. Coat sliced potatoes liberally with the chopped herbs.
• Pour warm pesto broth onto each dinner plate.
• Remove the fish from the oven. The bottom should be crisp and brown. Turn the fish over to place the crispy side up in pools of parsley-mint broth. Arrange the herb potato slices and tomatoes decoratively around the fish. Top the dish off with a scattering of garlic crisps and serve. (You could get $40 a head for this plate! Nice!)

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.