Salsa Al Salmorilgio Sicilian Fresh Herb Sauce Recipes

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PORK TENDERLOIN WITH CREAMY HERB SAUCE



Pork Tenderloin with Creamy Herb Sauce image

A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.

Provided by Chippie1

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1/2 cup minced carrot
1 1/2 lbs pork tenderloin, cut in medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon beef bouillon granules
2/3 cup light cream
1/4 cup dry white wine

Steps:

  • Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often.
  • Add pork, and cook until lightly browned.
  • Remove only pork, and keep warm.
  • In the skillet, stir together flour, basil, parsley, pepper, and beef granules.
  • Whisk in light cream, stirring until thick.
  • Stir in wine.
  • Return pork to pan, reduce heat to low, and cover.
  • Simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 226.7, Fat 11.5, SaturatedFat 4.9, Cholesterol 91.5, Sodium 130.1, Carbohydrate 3.4, Fiber 0.6, Sugar 0.7, Protein 24.6

ADRIANA'S SICILIAN MEAT ROLL



Adriana's Sicilian Meat Roll image

Farsumagru o Braciolone Farsumagru: This is perhaps the most celebrated Sicilian meat dish; it draws its name -- farsumagru translates roughly as nonlenten -- because it contains an amazing wealth of ingredients. In Sicily farsumagru is the name given to stuffed and rolled beef. In other parts of Italy, it is called braciola. This is the farsumagru, the undisputed King of Sicilian meat dishes Recipe provided by Adriana from cookiesfromitaly.com

Provided by Phil Franco

Categories     Meat

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 19

2 lbs lean beef (slice)
4 slices mortadella (thin slices) or 4 slices cooked ham (thin slices)
1/4 lb ground pork or 1/4 lb beef
1/4 cup grated romano cheese
2 tablespoons breadcrumbs
1 egg, lightly beaten
2 slices minced pancetta or 2 slices bacon
2 minced garlic cloves
1/2 cup peas
1/4 cup chopped fresh parsley leaves
4 hard-boiled eggs
1 medium chopped onion
1 cup red wine
2 cups beef or 2 cups chicken broth
4 tablespoons tomato paste
1 bay leaf
olive oil
salt & freshly ground black pepper
butcher's kitchen twine

Steps:

  • Directions:.
  • Pound the both sides of the flank steak or beef slice. Be careful not to tear through the meat. The piece of meat should be large enough to hold the stuffing inside the roll, at least 8 x 11 inches or preferably larger.
  • In a mixing bowl, combine the ground meat, raw egg, grated cheese, breadcrumbs, minced garlic, chopped parsley, minced bacon, peas and salt and pepper.
  • Shell the hard-boiled eggs and slice off the ends to expose the yolk.
  • Lay the beef slice on the work surface so the width runs left to right. Lay the mortadella or cooked ham over the top of the meat slice then spread the ground meat mixture on top with the bottom of a spoon, but leave some space along the edges. Place the hard-boiled eggs in a row from end to end so the exposed yolks touch one another.
  • Have the butcher's twine handy, then pick the beef slice from side nearest you, and snugly overlap the slice around the hard-boiled eggs. Fold in the outside ends and finish rolling the beef. Next, run the twine a couple of times around the length of the roll to hold in the ends. Tie a knot and then run the twine around the entire length and circumference of the roll. It is best to use as much twine as necessary to hold in the stuffing. Snugly tie the roll, but not too tight or it will squeeze out the stuffing.
  • Place a deep pan over moderately high heat and cook the onions until transparent, then add the meat roll and brown it on all sides. Lower the heat to medium then pour in the red wine and let it evaporate. Reduce the heat to low, add the bay leaf, beef broth or water (enough to immerse at least half of the roll) and then stir in and dissolve the tomato paste. Cover the pan and simmer for 30 minutes, Turn the meat to evenly brown the roll.
  • When the farsumagru is finished cooking, remove it from the pan and let it cool on a cutting board. Salt and pepper the remaining sauce and simmer a minute or two longer.
  • Untie the roll and slice into medallions. Ladle the sauce onto a serving dish or individual dinner plates and arrange the farsumagru medallions on top.
  • That's it!

Nutrition Facts : Calories 764.9, Fat 62.2, SaturatedFat 25.7, Cholesterol 269, Sodium 372.4, Carbohydrate 8.7, Fiber 1.4, Sugar 2.9, Protein 36.4

ROASTED HALIBUT WITH FRESH HERB SAUCE



Roasted Halibut With Fresh Herb Sauce image

Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 24m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup coarse fresh breadcrumb
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 teaspoons garlic, minced
1 tablespoon dry white wine
1/4 cup flat leaf parsley, finely chopped
1/4 cup arugula leaf, finely chopped
1 tablespoon marjoram, finely chopped
1 tablespoon oregano, finely chopped
2 teaspoons red wine vinegar
kosher salt
fresh ground pepper
6 (6 ounce) halibut, skinless or 6 (6 ounce) cod fish fillets

Steps:

  • Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
  • Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
  • Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.

FRESH SICILIAN TOMATO SAUCE



Fresh Sicilian Tomato Sauce image

This is the recipe to have when your garden is bursting with overripe tomatoes. It is adapted from the Frugal Gourmet's Italian cookbook, but we won't talk about him now, will we?! I like this recipe when I don't feel like I could possibly peel or seed one more tomato - everything gets used but the cores! Freezes well.

Provided by KeyWee

Categories     Sauces

Time 4h30m

Yield 4 quarts

Number Of Ingredients 14

1/4 cup olive oil
6 cloves garlic (crushed)
2 medium onions (chopped)
9 cups ripe fresh tomatoes (, cored & chopped)
2 (28 ounce) cans diced tomatoes (undrained)
1 green pepper (chopped)
1/4 cup fresh parsley (chopped)
1/2 cup sweet vermouth
1 cup chicken broth
1 teaspoon dried basil
1 teaspoon rosemary
2 teaspoons sugar
salt
black pepper

Steps:

  • Heat oil in an 8-quart heavy bottom pot.
  • Saute garlic& onion until tender but not brown.
  • Add all remaining ingredients except salt& pepper.
  • Bring to a simmer and cook gently (uncovered) for 4 hours, stirring often.
  • Add salt& pepper as desired.

Nutrition Facts : Calories 350.9, Fat 15.4, SaturatedFat 2.3, Sodium 1078.2, Carbohydrate 52.1, Fiber 12, Sugar 30.8, Protein 9.1

FRESH HERB TOMATO SAUCE



Fresh Herb Tomato Sauce image

Make and share this Fresh Herb Tomato Sauce recipe from Food.com.

Provided by Chef Capani

Categories     Sauces

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 garlic clove, finely chopped
1 teaspoon red pepper flakes (optional)
1/4 cup onion, finely chopped
1 (28 ounce) can tomato sauce
1/2 cup water
1/2 teaspoon sugar
1 1/2 teaspoons basil, finely chopped
1 teaspoon oregano, finely chopped
1/2 teaspoon thyme, finely chopped
1/2 teaspoon parsley, finely chopped

Steps:

  • Heat the olive oil in a sauce pan over medium heat.
  • Add garlic, onion, and red pepper flakes (if using).
  • Cook until onion is translucent (about 2 - 3 minutes).
  • Add tomato sauce, water, and sugar.
  • Bring to a boil and then reduce to a simmer for about 10 minutes.
  • Add basil, oregano, thyme, and parsley. Cook for 5 minutes.
  • Remove from heat and enjoy!

SALSA AL SALMORILGIO (SICILIAN FRESH HERB SAUCE)



Salsa Al Salmorilgio (Sicilian Fresh Herb Sauce) image

This Sicilian sauce can be used to flavor any sort of grilled meat or fish, from chops (lamb, pork, or steak) through elegant fish, including salmon or swordfish.

Provided by Broke Guy

Categories     Sauces

Time 5m

Yield 1/4 cup

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon lemon rind, grated
2 garlic cloves, minced
1 dash fresh ground black pepper

Steps:

  • In a mixing bowl, whisk the olive oil while adding the lemon juice.
  • Continuing to whisk, add the remaining ingredients.

Nutrition Facts : Calories 1050, Fat 108.9, SaturatedFat 15.2, Sodium 9312.6, Carbohydrate 25.1, Fiber 6.4, Sugar 4, Protein 3.1

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