Green Maltagliati With Oven Dried Tomatoes Basil Black Pepper Recipes

GREEN MALTAGLIATI WITH OVEN-DRIED TOMATOES, BASIL, BLACK PEPPER

Steps:

• For the oven-dried tomatoes: Preheat the oven to 150 degrees. Slice the tomatoes lengthwise and place cut side up on baking sheets. Combine the salt and sugar and sprinkle about 1/2 tsp over each tomato. Place in the oven and cook slowly for 10 hours (you can always put them in before you go to bed!). Allow to cool, then refrigerate.
• For the basic tomato sauce: In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8-10 minutes. Add the thyme and carrots. Cook until the carrot is quite soft, about 5 minutes.
• Add the canned tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt.
• For the pasta: Bring 3 quarts of water to a boil in a large pot with 1 tblsp of salt. Set up an ice bath next to the stove. Blanch 1 cup of spinach in the water for 45 seconds. Remove with a slotted spoon and plunge immediately into the ice bath. Leave in bath for two minutes. Remove and squeeze out the liquid as much as possible with your hand. Drain it more in a kitchen towel, removing as much moisture as possible. Chop it very finely. Combine with eggs in a small bowl and stir until as smooth as possible.
• Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the egg mixture. Then begin to incorporate the flour into the eggs starting with the rim. As you expand the well, keep pushing the flour up to retain the well shape (even if messy). When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough with the palm of your hands. Once the dough is a cohesive mass, set it aside and scrape up and discard any dried bits of dough. Then lightly flour the board and continue kneading for 10 minutes. 10 minutes is absolutely necessary although it seems like a long time. The dough will seem too dry, but keep kneading and eventually it will be elastic and sticky. Wrap in plastic wrap and let it rest for 30 minutes.
• The Main Dish-- finally!: Bring 6 quarts of water to a boil in a large pot, and add 2 tblsp. salt. Meanwhile divide the pasta dough into 4 pieces. Roll each one out through the thinnest setting on your pasta maker. Lay pieces on a floured work surface. Cut them into similar sized irregularly shaped 3-4 inch pieces. Cover with slightly dampened kitchen towels.
• Put 1 & 1/2 cups of the basic tomato sauce in a blender and blend until smooth. Transfer the sauce to a 10-12 inch saute pan and bring to a simmer, then remove from heat and set aside. Dice 1/2 cup of the oven-dried tomatoes and add them to the tomato sauce.
• In a food processor, blend the mascarpone and black pepper until well mixed and smooth. Set aside.
• Drop the pasta into the boiling water and cook until tender. 1-2 minutes. Drain. Ad the pasta to the pan with the tomato mixture, return to medium heat and toss until hot, about 1 minute. Add the basil and toss again. Divide among warm serving dishes and dollop the tops with 1 tblsp of mascarpone.

BAKED FISH WITH LEMON & BLACK PEPPER

Steps:

• Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well.
• Cover and marinate for 50 - 60 minutes in the refrigerator.
• Preheat oven to 400 degrees F.
• Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil.
• Place the fish in a single layer inside the baking dish, and pour the marinade on top.
• Bake uncovered for 20-25 minutes.
• The fish should be firm to the touch.
• Fish is done when it easily flakes with a fork.
• Sprinkle with lemon juice 5 minutes before serving.

ITALIAN OVEN-DRIED TOMATOES IN OLIVE OIL

Steps:

• Heat oven to 225°.
• Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
• Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.
• Cool to room temperature, about 15 min.
• Place in 4 half-pint canning jars.
• Add remaining olive oil to cover tomatoes in each jar.
• tightly cover jars.
• Refrigerate.
• **Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.

SPICY OVEN DRIED TOMATOES

Steps:

• Preheat the oven to 225.
• Cut the tomatoes in half lengthwise.
• Seed and squeeze out the excess juice without crushing the tomatoes.
• Lay the tomatoes in a single layer, cut side up, on a baking sheet.
• In a small bowl, combine all the spice ingredients and the lemon juice.
• Sprinkle the tomatoes with the spice mixture.
• Drizzle or spray the tomatoes with a small amount of olive oil.
• Bake in the oven for 8 hours or overnight, or until the tomatoes are medium-dry.
• Remove from the oven, cool completely and serve.
• To store, transfer the tomatoes into a jar, and pour over a thin layer of olive oil to seal the top.
• Cover tightly with the jar lid.
• Will keep for about 3 weeks in the refrigerator.

SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES

Steps:

• Preheat oven 400 degrees.
• Stir together dry ingredients and herbs; first 7 ingredients.
• Blend in butter to look like coarse cornmeal.
• Stir in tomatoes.
• Mix milk with egg; stir into flour mixture until moist.
• Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
• Cut 8 wedges and separate slightly.
• Bake until golden 15 - 20 minutes.
• Brush with seasoned olive oil or melted butter.