TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat 4 tablespoons EVOO in small pan over medium-low heat with anchovies, if using. Melt anchovies into oil until they dissolve then add garlic and stir 2 minutes then add breadcrumbs and stir and cook until deeply golden in color. Stir in zest of 2 lemons and parsley and crushed red pepper flakes. Turn off heat and transfer to a bowl.
- Heat a large pot of water to a boil for pasta.
- Heat a large skillet over medium heat with 2 tablespoons EVOO, couple of turns of the pan. Add celery, onions and 2 cloves garlic to the pan and cook until just tender, 5 minutes. Add white beans and rosemary and heat through 2 to 3 minutes more. Add wine, vermouth or broth, flakes tuna and tomato, if using. Stir 2 minutes then turn off heat.
- Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. Serve in shallow bowls with lots of breadcrumbs and a drizzle of oil on top.
TUNA WITH CITRUS GREMOLATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Gremolata:
- Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.
- Cut the tuna into bricks about 3 inches long and 2 inches wide, 3 pieces per portion. Season the tuna with rosemary, salt and pepper, to taste. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes. When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a skillet over medium-high heat. When the oil is hot add the tuna and cook for 2 minutes on each side for rare, 3 to 4 minutes on each side for opaque fish. Douse the pan with the lemon juice. Arrange the fish on a platter, scatter the gremolata over the top and serve.
TUNA & WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS
Steps:
- Heat 4 tablespoons of the EVOO in a small pan over medium-low heat with the anchovies, if using. Melt the anchovies into the oil until they dissolve, then add 4 cloves of the garlic and stir for 2 minutes. Add the bread crumbs and cook, stirring, until deeply golden in color. Stir in the lemon zest, the parsley, and the red pepper flakes. Turn off the heat and transfer the gremolata bread crumbs to a bowl.
- Bring a large pot of water to a boil for the pasta. When the water boils, season with salt, add the pasta, and cook to al dente. Heads up: You will need to reserve a ladle of the pasta cooking water before draining.
- Heat a large skillet over medium heat with the remaining 2 tablespoons of EVOO. Add the celery, onions, and the remaining 2 cloves of garlic to the pan and cook until just tender, about 5 minutes. Add the white beans and rosemary and heat through for 2 to 3 minutes more. Add the wine, tuna, and tomato, if using. Stir for 2 minutes and then turn off the heat.
- Add the reserved ladle of starchy cooking water to the skillet along with the drained pasta, then toss to combine. Serve in shallow bowls with lots of gremolata bread crumbs and a drizzle of oil on top.
SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
- Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.
OSSO BUCO WITH GREMOLATA
Reserve leftover scraps of veal for Pasta e Fagioli with Roasted Garlic Soup.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes. Transfer to a large plate.
- Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes. Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute. Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer. Add the chicken stock and saffron, followed by the tomatoes. Add the orange peel, juice and chile. Scrape down the pot and add the meat back into the pot. Cover and transfer to the oven. Cook, turning the meat once about halfway through, 2 hours.
- For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest. Finely chop the parsley and combine with zest and the chopped or processed nuts.
- For serving: Transfer the shanks to a platter and cut off the kitchen string. Split the crusty bread and warm through in the oven. Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat. Whisk the sauce to combine and thicken, 4 to 5 minutes.
- Serve the shanks in shallow bowls topped with the chunky sauce and gremolata. Serve the crusty bread on the side for mopping.
ESCAROLE WITH LEMON BREAD CRUMBS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil and the butter in a skillet over medium heat, when butter melts add bread crumbs, onions and lemon zest. Toast the bread crumbs until golden, transfer to a bowl and return pan to heat. Add remaining 2 tablespoons olive oil to the pan and then add the escarole. Turn escarole in oil to wilt, then season with salt, pepper and nutmeg. Add the stock and honey and simmer over low heat 2 to 3 minutes to mellow greens a bit. Squeeze the juice of 1/2 lemon over greens, top with the bread crumb mixture and serve.
More about "tuna white bean pasta with gremolata bread crumbs rachael ray recipes"
TUNA NICOISE CASSEROLE - RACHAEL RAY
From rachaelray.com
TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS …
From recipeofhealth.com
TUNA WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS RECIPES
From tfrecipes.com
TUNA AND SHELLS – RACHAEL RAY
From rachaelray.com
TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS
From foodnetwork.co.uk
WHITE BEAN, TUNA AND POTATO SALAD – RACHAEL RAY
From rachaelray.com
TUNA WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS RACHAEL RAY …
From tfrecipes.com
TUNA WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS (RACHAEL …
From recipeofhealth.com
TUNA WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS (RACHAEL RAY)
From recipenode.com
MONEY IN THE BANK | 30 MINUTE MEALS - FOOD NETWORK
From foodnetwork.com
PASTA WITH WHITE BEANS & TUNA - RACHAEL RAY
From rachaelray.com
CANNED TUNA RECIPE SICILIAN TUNA PASTA - RACHAEL RAY …
From rachaelrayshow.com
DOLLAR STRETCHER DINNER: TUNA, TOMATO AND WHITE BEAN …
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love