FUN IN THE SUN-DRIED TOMATO ALFREDO OVER PENNE WITH CAJUN STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Rub Cajun spice into the surface of the meat. Cover with plastic wrap and let sit while you prepare the sauce and pasta. (The rub will actually begin to "cure" the meat.)
- For the sauce, melt butter in a large saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add chicken broth and allow thickening. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
- Bring a pot of water to boil for the pasta.
- Heat olive oil over medium-high heat in a skillet. Cook the sun-dried tomatoes for a few minutes, then with a slotted spoon transfer them to the cheese sauce and whisk in. Cover the pot of sauce and set aside. Reserve the skillet and all the bits in it for the meat.
- Boil the pasta until al dente and drain. Add the cooked pasta to the saute pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Keep covered in a warm place while you cook the steaks.
- Over medium high heat, sear the steaks, about 3 minutes per side and cook to your liking. Slice steaks into bite sized pieces and serve over pasta.
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA
Steps:
- Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.
PASTA WITH TUSCAN DUCK SAUCE
Provided by Mark Bittman
Categories dinner, pastas, main course
Time 2h
Yield 3 to 4 main-course servings
Number Of Ingredients 7
Steps:
- Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover. Cook undisturbed about an hour (check once to be sure legs aren't burning); the skin should be golden brown. Turn and cook until duck is very tender, at least 30 minutes.
- Remove duck and set aside. Add onion to skillet and turn heat to medium-high. Cook, stirring occasionally, until onion is soft, about 5 minutes. Set a large pot of salted water to boil for the pasta.
- Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes and some salt and pepper, and cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15 minutes. Taste and adjust seasoning.
- Meanwhile, shred duck from bone and add it to sauce as it cooks. A few minutes after adding tomatoes, cook pasta. When it is tender but not mushy, drain it and serve it with sauce, along with cheese.
CONFIT OF DUCK
A classic, hugely popular recipe from France - one you can make time and time again and it just gets better
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 6
Steps:
- The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
- Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
- The duck legs are now cooked and can be eaten immediately - or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
- To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.
Nutrition Facts : Calories 636 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Protein 30 grams protein, Sodium 2.83 milligram of sodium
CONFIT DUCK
Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg
Provided by John Torode
Categories Main course
Time P1DT3h
Number Of Ingredients 11
Steps:
- The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.
- Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don't wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)
- Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.
- To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.
More about "confit of duck and sun dried tomato over pasta recipes"
PASTA WITH SLOW ROASTED DUCK CONFIT RECIPE - SIMPLY …
Web Feb 9, 2010 Put a large pot of salted water on to boil for the pasta (4 quarts of water, 2 Tbsp salt). While the water is heating, pick all of the …
From simplyrecipes.com
4.4/5 (5)Total Time 25 minsCategory Duck, Italian, PastaCalories 288 per serving
From simplyrecipes.com
4.4/5 (5)Total Time 25 minsCategory Duck, Italian, PastaCalories 288 per serving
See details
CONFIT OF DUCK AND SUN-DRIED TOMATO OVER PASTA RECIPE
Web Jul 31, 2014 While the pasta is boiling, saute garlic, onion, and sun-dried tomatoes until the onion is translucent, about 3 to 5 minutes. Add the …
From cookingchanneltv.com
Cuisine EuropeanTotal Time 8 hrs 20 minsCategory Main-DishCalories 410 per serving
From cookingchanneltv.com
Cuisine EuropeanTotal Time 8 hrs 20 minsCategory Main-DishCalories 410 per serving
See details
DUCK CONFIT PASTA WITH MUSHROOM SAUCE – AS SEEN ON …
Web 3) In a separate large sauce pot over medium heat, add the butter and duck confit. Stir and allow to brown slightly. 4) Next, add the mushroom sauce and niçoise olives. Bring mixture to a rapid boil. 5) Remove …
From chefirvine.com
From chefirvine.com
See details
DUCK PASTA - SAVOR THE BEST
Web Nov 27, 2022 Bring to a boil then reduce the heat to low and simmer, stirring frequently, until the sauce is reduced and slightly thickened, about 8-10 minutes. Taste the sauce and season with salt and pepper …
From savorthebest.com
From savorthebest.com
See details
CREAMY SUN-DRIED TOMATO PASTA RECIPE - EATWELL101
Web Feb 6, 2023 2 tablespoons olive oil from the sun-dried tomatoes Salt 1/4 teaspoon paprika 4 garlic cloves, minced 1 small onion, minced 1 cup (250ml) half and half (or milk) 1 cup (250ml) chicken or vegetable stock …
From eatwell101.com
From eatwell101.com
See details
SUNDRIED TOMATO CONFIT PASTA | RECIPES - KOSHER.COM
Web 2. In a small oven-safe bowl, combine garlic, sundried tomatoes, fennel seeds, olive oil, salt and pepper. Cover and bake for one hour.
From kosher.com
From kosher.com
See details
SUN-DRIED TOMATO PASTA WITH CHICKEN AND MOZZARELLA
Web Jan 30, 2018 1) In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet. 2) Season sliced chicken with salt and paprika. 3) Add the …
From juliasalbum.com
From juliasalbum.com
See details
SUN DRIED TOMATO PASTA - THE RECIPE REBEL [VIDEO]
Web May 2, 2022 Reserve 1 cup pasta water and drain. Meanwhile, in a large skillet, heat oil over medium heat. Add sun dried tomatoes, garlic, Italian seasoning, salt and red …
From thereciperebel.com
From thereciperebel.com
See details
CREAMY SUN DRIED TOMATO PASTA | RECIPETIN EATS
Web Nov 9, 2015 Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds, then add onion and cook for 3 to 5 minutes until translucent and cooked …
From recipetineats.com
From recipetineats.com
See details
CONFIT OF DUCK AND SUN-DRIED TOMATO OVER PASTA – RECIPES NETWORK
Web Dec 24, 2012 Remove all the duck meat from the bones and reserve meat until needed. Step 2. Fill a large pot with water, add salt and boil pasta until al dente, cooked with a …
From recipenet.org
From recipenet.org
See details
EASY CLASSIC DUCK CONFIT RECIPE - THE SPRUCE EATS
Web Jul 26, 2021 Gather the ingredients. Sprinkle salt, black pepper, and thyme all over duck legs. Place into a heavy pot and tuck bay leaves in. Cover and store in refrigerator …
From thespruceeats.com
From thespruceeats.com
See details
10-MINUTE SUN-DRIED TOMATO PASTA! - THE MEDITERRANEAN DISH
Web Apr 27, 2022 Add 3 to 4 ounces chopped sundried tomatoes and cook for another minute. This gives the sun-dried tomatoes a chance to soften slightly. Add ½ cup whole milk …
From themediterraneandish.com
From themediterraneandish.com
See details
CONFIT OF DUCK AND SUN-DRIED TOMATO OVER PASTA | RECIPE …
Web Sep 10, 2012 - Get Confit of Duck and Sun-Dried Tomato over Pasta Recipe from Food Network. ... Sep 10, 2012 - Get Confit of Duck and Sun-Dried Tomato over Pasta …
From pinterest.com
From pinterest.com
See details
SUN DRIED TOMATO PASTA | KATHY'S VEGAN KITCHEN
Web Apr 11, 2023 16 ounces whole grain rigatoni pasta or any type of paste noodle 4 cloves garlic minced ¼ cup chopped sun-dried tomatoes 2 teaspoons Italian seasoning ½ …
From kathysvegankitchen.com
From kathysvegankitchen.com
See details
VEGAN SUN DRIED TOMATO PASTA - THE HIDDEN VEGGIES
Web Apr 11, 2023 Step 3 - While the pasta is cooking, to a large skillet, add 2 tablespoons of oil from the jar of sun-dried tomatoes (or use olive oil) and 3 cloves of minced garlic and …
From thehiddenveggies.com
From thehiddenveggies.com
See details
WHAT TO SERVE WITH DUCK CONFIT? 9 SIDE DISHES & SAUCES IDEAS
Web Dec 10, 2021 You can combine the French dish of duck confit with French green lentils. French green lentils a.k.a. puy lentils is a variety of small lentils with green or grey color …
From onedoessimply.com
From onedoessimply.com
See details
SUN-DRIED TOMATO PASTA - TASTES BETTER FROM SCRATCH
Web Aug 16, 2021 How to make Sun-dried Tomato Pasta: Cook pasta. Drain and rinse with cold water to keep noodles from sticking together. Saute sun-dried tomatoes in a little …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details
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