SPAGHETTI WITH OLIVES AND BREAD CRUMBS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
- Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.
- Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.
DEEP-FRIED SALMON FILLET WITH MUSTARD AND JAPANESE BREAD CRUMBS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat peanut oil to 365 degrees. Cut salmon into 16 pieces. Coat salmon with Dijon mustard, dip in beaten eggs and coat with the bread crumbs. Deep fry in hot oil until crisp and golden brown.;
BREAD CRUMBS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.
ORECCHIETTE WITH TOASTED BREAD CRUMBS
This is a recipe for pasta (any kind you like) angel hair or other small shaped pasta. It is served with already prepared & seasoned bread crumbs. Very simple & satisfying dish. Hope you like it. This recipe has been tweaked but I found it on the Foodnetwork Channel with Giada de Laurentis.
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, bring to a boil 6 qts of salted water. Cook pasta until al dente; about 8 minutes.
- Meanwhile in med-sized saute pan heat oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan.
- Add the breadcrumbs & stir constantly you may want to season lightly with salt & pepper, since flavored bread crumbs already have seasoning.
- Saute for about 2 minutes; remove from heat and set aside.
- Drain pasta in colander. Working quickly; add pasta to saute pan & stir to combine.
- Add Parmesan & prosciutto & mix thoroughly.
- Pour into large serving bowl & garnish with chopped parsley.
Nutrition Facts : Calories 442.6, Fat 22.6, SaturatedFat 3.6, Cholesterol 2.9, Sodium 227.6, Carbohydrate 49.6, Fiber 2.4, Sugar 1.6, Protein 10.1
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