Spinach Pancetta And Roasted Garlic Tart Recipes

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SAUTEED SPINACH WITH CRISP PANCETTA



Sauteed Spinach with Crisp Pancetta image

Tender spinach tastes even better when topped with crumbled pancetta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 4

6 thin slices pancetta or 2 slices bacon, chopped
3 bunches flat-leaf spinach (about 2 1/2 pounds total), trimmed
Coarse salt and ground pepper
1 teaspoon fresh lemon juice

Steps:

  • Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
  • Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta.

Nutrition Facts : Calories 122 g, Fat 7 g, Fiber 4 g, Protein 12 g

PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA



Pasta With Roasted Garlic, Pancetta and Arugula image

For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

6 fat bulbs green garlic or 4 heads regular garlic
3 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
Freshly ground black pepper
1 pound penne rigate
1/2 pound pancetta, chopped
1 large pinch crushed red pepper flakes
1 teaspoon freshly squeezed lemon juice, or to taste
2 large bunches arugula, roughly chopped (about 5 cups)
Grated Parmesan cheese, for serving

Steps:

  • Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
  • Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
  • While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
  • Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
  • Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 15 grams, Carbohydrate 112 grams, Fat 25 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams

SAUTEED SPINACH WITH PANCETTA AND CRISPY SLIVERED GARLIC



Sauteed Spinach with Pancetta and Crispy Slivered Garlic image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 to 5 tablespoons extra-virgin olive oil
8 large cloves garlic, very thinly sliced
Kosher salt
4 ounces pancetta, cubed
3/4 pound spinach leaves
1 tablespoon apple cider vinegar

Steps:

  • Gently heat the olive oil in a small skillet over medium-low heat and add the garlic slices. Cook, stirring with a slotted spoon so the garlic slices gently cook and become crispy, and remove them as they brown. Drain on a kitchen towel and sprinkle with salt.
  • Heat a couple of spoonfuls of the oil from the garlic in a large skillet over medium heat and add the pancetta. Cook until the pancetta becomes crispy, then remove with a slotted spoon and set aside. Add the spinach to the same skillet and season with salt. Toss lightly so the spinach gets coated with the oil and wilts slightly, about 1 minute. (The spinach should only be partially wilted and still appear somewhat raw.)
  • Pour off any water that might accumulate in the bottom of the skillet and stir in the vinegar and pancetta. Transfer to a serving bowl and top with the garlic chips. Serve immediately.

SPINACH, PANCETTA, AND ROASTED GARLIC TART



Spinach, Pancetta, and Roasted Garlic Tart image

A savory tart is a versatile dish, appropriate at any meal as an appetizer, a side dish, or the focus of a meal. Pancetta is unsmoked Italian bacon, somewhat leaner than its American equivalent (which can be substituted here, if necessary); it can be frozen and used as needed.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

2 heads garlic
All-purpose flour, for rolling
Pate Brisee for Plum Crumb Pie
2 tablespoons water
2 one-pound bunches spinach, stemmed and washed
1 tablespoon extra-virgin olive oil
5 ounces thinly sliced pancetta, minced
3 medium yellow onions, finely chopped
Coarse salt and freshly ground pepper
2 cups freshly grated (8 ounces) Parmigiano-Reggiano cheese
4 large eggs

Steps:

  • Preheat oven to 350 degrees. Place garlic in ovenproof dish, and bake until soft, 40 to 45 minutes. When cool enough to handle, cut 1/2 inch off the top, and squeeze out pulp. Set aside.
  • On a lightly floured surface, roll out pastry dough to a thickness of 1/8 inch. Place pastry in an 11-inch tart pan; press to fit into bottom and up the sides of pan. Trim excess pastry by rolling the rolling pin across the top. Refrigerate for 1 hour.
  • Preheat oven to 375 degrees. Line pastry with parchment paper, pressing into the edges, and fill with pie weights, dried beans, or rice. Place on baking sheet, and bake until light golden brown, 20 to 25 minutes.
  • Heat 2 tablespoons water in a large saute pan over medium heat. Add spinach, cover, and cook until spinach is barely wilted, 2 to 3 minutes. Remove with tongs to a colander, and set aside to cool. When spinach is cool enough to handle, squeeze out excess water. Chop coarsely, and set aside.
  • Heat olive oil in a large saute pan over medium heat. Add pancetta, and cook until pancetta has rendered much of its fat. Add onions, and cook until softened, 7 to 10 minutes. Uncover; raise heat to high. Stirring constantly, cook until mixture turns a rich golden brown, 3 to 5 minutes. Stir in spinach and roasted garlic. Season with salt and pepper.
  • Turn filling into a bowl, and cool. Blend in cheese and eggs. Pour filling into prepared tart shell. Bake until filling is set and pastry browned, about 45 minutes. Cut into eight wedges, and serve hot.

WILTED SPINACH WITH ROASTED GARLIC



Wilted Spinach with Roasted Garlic image

Provided by Sara Foster

Categories     Garlic     Side     Sauté     Vegetarian     Low Cal     Spinach     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

12 garlic cloves, peeled
4 tablespoons olive oil, divided
3 6-ounce bags fresh spinach

Steps:

  • Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
  • Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.

GARLIC SAUTEED SPINACH



Garlic Sauteed Spinach image

Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

Steps:

  • Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  • In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

SPINACH WITH PANCETTA



Spinach With Pancetta image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 25m

Yield Four servings

Number Of Ingredients 6

1 1/4 pounds spinach in bulk or 3/4 pound spinach packaged in plastic
2/3 cup (about 1/4 pound) small cubes of pancetta, unsmoked Italian bacon, available in Italian food shops, or use smoked lean bacon
1 small red onion, peeled
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon freshly squeezed lemon juice

Steps:

  • Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
  • Heat the pancetta in a skillet and cook until rendered of fat.
  • Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 418 milligrams, Sugar 2 grams, TransFat 0 grams

WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING



Warm Spinach Salad With Pancetta and Gorgonzola Dressing image

Had a salad like this but with roasted garlic and frisee at the Frisky Oyster in Greenport, Long Island, NY. Tried to find the recipe on line and found this. Haven't tried it yet.

Provided by Oolala

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup sherry wine vinegar
2 shallots, chopped
2 garlic cloves, chopped
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons cracked black pepper
1 cup mushroom, sliced
1/2 cup pancetta, chopped
1 tablespoon oil
1/2 cup gorgonzola
1 red bell pepper, diced
1 red onion, sliced
1 1/2 lbs spinach, washed

Steps:

  • For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
  • Slowly mix in the olive oil to blend.
  • Season with cracked black pepper and set aside.
  • Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
  • On medium heat, place a large stainless bowl directly on the flame. Add.
  • your dressing to the bowl then add the remaining salad ingredients and toss lightly.
  • Divide onto 4 plates and serve.

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