Tuna White Bean Pasta With Gremolata Bread Crumbs Rachael Ray Recipes

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TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS



Tuna and White Bean Pasta with Gremolata Bread Crumbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 15

6 tablespoons EVOO
6 flat filet anchovies, optional
6 cloves garlic, finely chopped
1 cup breadcrumbs, toast and grind stale bread or store bought (have frozen ends in fridge to give tip - save ends until you have a bunch, toast and grind)
2 lemons
1/2 cup flat leaf parsley, finely chopped
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne or ziti rigate
4 ribs celery, finely chopped
1 red onion, finely chopped
1 (15-ounce) can white beans, rinsed and drained
2 sprigs fresh rosemary, finely chopped
1/2 cup white wine, white vermouth or chicken broth
2 cans 6 ounces each Italian tuna in oil or water, drained
1 large tomato, seeded and chopped or 1 can 15 ounces can diced tomatoes, drained, optional

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



Tuna with Citrus Gremolata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 cup finely chopped fresh flat-leaf parsley
1 lemon zested
1 orange, zested
2 large cloves garlic, very finely chopped
2 pounds tuna steaks
2 sprigs fresh rosemary, leaves chopped
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 lemon, juiced

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



Tuna & White Bean Pasta with Gremolata Bread Crumbs image

Categories     Bread     Bean     Pasta     Tuna     Boil

Yield serves 4

Number Of Ingredients 16

6 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
6 flat anchovy fillets (optional)
6 garlic cloves, finely chopped
1 cup bread crumbs
Zest of 2 lemons
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/2 teaspoon crushed red pepper flakes (optional)
Salt
1 pound penne or ziti rigate (ridged penne or ziti pasta)
4 celery stalks, finely chopped
1 red onion, finely chopped
1 (15-ounce) can white beans, rinsed and drained
2 sprigs of fresh rosemary, leaves removed and finely chopped
1/2 cup white wine, white vermouth, or chicken stock
2 (6-ounce) cans Italian tuna in oil or water, drained
1 large tomato, seeded and chopped, or 1 (15-ounce) can diced tomatoes, drained (optional)

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



Sicilian-Style Sardine Pasta with Bread Crumbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1/4 cup plus 3 tablespoons extra-virgin olive oil
8 cloves garlic, chopped
1 1/2 cups bread crumbs
1/2 cups flat-leaf parsley, chopped
Coarse salt and coarse black pepper
2 tins sardines, 4 ounces each, drained, boned and chopped
1 teaspoon crushed red pepper flakes
1 pound linguini, fresh or dried, your choice, cooked to al dente in salted water

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



Osso Buco with Gremolata image

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

3 tablespoons EVOO
4 to 6 veal shanks, tied with kitchen string
Salt and freshly ground black pepper
4 to 5 cloves garlic, sliced
2 to 3 small ribs celery and leafy tops, chopped
1 large carrot, chopped
1 onion, chopped
1 teaspoon fennel seeds
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons tomato paste
2 large fresh bay leaves
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken stock
1 healthy pinch saffron threads
One 15-ounce can diced tomatoes in juice
Zest and juice of 1 orange, with 1 strip unzested, peel reserved
1 fresh red Fresno chile, halved and seeded or 1 teaspoon red pepper flakes
Crusty bread, for serving
Zest of 1 lemon
1/4 cup finely chopped flat-leaf parsley leaves
1/4 cup toasted pistachio nuts, processed into crumbs

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



Escarole with Lemon Bread Crumbs image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 tablespoons butter
1 cup bread crumbs
2 finely chopped green onions
2 lemons, zested, plus 1/2 lemon
2 escarole, thinly sliced
Salt and freshly ground black pepper
A few grates nutmeg
1/2 cup chicken stock
A drizzle honey

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.

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