PANCETTA AND PEPPER BAKED PASTA
Pick a perfect pasta like this one with pancetta, peppers and Parmesan.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon.
- Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, red peppers, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
PIPERADE
Green peppers are featured in many traditional Basque dishes. This piperade can be served as a main dish, usually with the addition of ham; a side dish, or a condiment.
Provided by John Willoughby
Categories dinner, easy, lunch, soups and stews, vegetables, main course, side dish
Time 45m
Yield About 2 1/2 to 3 cups
Number Of Ingredients 8
Steps:
- Cut a small X into bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
- In a 12-inch skillet over medium high heat, heat oil until hot but not smoking. Add onions, peppers and salt and sauté, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 minutes. Add garlic and continue to sauté for 1 more minute.
- Stir in tomatoes, sugar and piment d'Espelette, reduce heat to medium, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and continue to cook, stirring frequently, until mixture thickens like a slightly runny relish, about 5 minutes more. Adjust salt.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 221 milligrams, Sugar 2 grams, TransFat 0 grams
CACIO E PEPE WITH CRISPY PANCETTA
Steps:
- Fill a large pasta pot with water and bring to a boil over medium-high heat. Add the salt and the linguine and cook until al dente, 10 to 12 minutes.
- While the water is coming to a boil, add the diced pancetta to a large, deep saute pan. Cook until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain. To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper. Bring to a simmer and cook until reduced by a third, about 5 minutes. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick. Keep warm over low heat.
- With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out. Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve immediately.
PIPERADE ON CRUSTY BREAD
You'll taste all the vibrant flavours of northern Spain with this Basque-style tapa of sweet fried peppers and onions on a baguette slice
Provided by Barney Desmazery
Categories Canapes, Side dish, Snack
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and slowly cook the onion for 6-8 mins to soften.
- Meanwhile, peel the tomatoes: using a sharp knife, make a cross on the top and bottom of the tomatoes. Pour boiling water into a bowl, and carefully lower the tomatoes into the water. Prepare another bowl of very cold water. After about 30 secs, drain the tomatoes, then plunge them into the cold water. The skins should now slip off easily. Cut into quarters, deseed and roughly chop.
- Throw the peppers and garlic into the onion pan, give everything a good stir and cook, covered, over a low heat for 20 mins or so until the vegetables are really soft and sweet. Stir regularly so that they don't catch on the bottom of the pan. Add the tomatoes, a pinch of sugar and cook, uncovered, for 5 mins more. Season and stir in the vinegar and the basil. Allow to cool to room temperature, stir through the basil and taste to check the flavours again. You may want to add a dash more vinegar, or a pinch more sugar, depending on how sweet your vegetables are. Spoon onto the baguette slices and serve.
Nutrition Facts : Calories 227 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
PIPERADE
A Mediterranean dish
Provided by O Musk-Dahan
Time 30m
Yield Serves 10
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.
- Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.
PEAS AND PANCETTA
An Italian side dish special. Simple but full of flavor.
Provided by Anonymous
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 17 g, Cholesterol 5 mg, Fat 9.1 g, Fiber 5 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 232.2 mg, Sugar 6.6 g
PIPERADE (SAUTE OF PEPPERS, ONIONS AND TOMATOES)
REGIONAL inspirations and influences have always had their place on French menus, but with an increased interest in vegetables, country dishes such as piperade - a vegetable dish from the Basque region of France - are showing up in various guises. While the classic piperade often appears with scrambled eggs and country ham, Alain Dutournier of Au Trou Gascon of Paris recently served a more elegant molded version as a vegetable side dish to rabbit. The rabbit was sauteed and covered with thin slices of spicy- hot green peppers. Other regional vegetable inspirations recently appearing on Paris menus include cold Proven,cale ratatouille (a blend of tomatoes, eggplant, onions and zucchini) topped with a poached egg (served at Taillevent), and a Ni,coise tapenade (a blend of olives, capers, anchovies and olive oil) spread over roasted porgy fillets (at La Cantine des Gourmets).
Provided by Patricia Wells
Categories side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat broiler with broiler rack about 2 inches from heat. Broil peppers for 10 minutes, turning as skins blister and blacken. Remove peppers. When cool enough to handle, carefully peel and seed, discarding skins and seeds. Cut peppers into thin strips.
- In large skillet, using no butter or oil, combine peppers, onions, tomatoes, garlic and herbs and cook, covered, over very low heat for 1 to 1 1/2 hours, stirring occasionally. Mixture should be quite thick.
- Piperade can be made ahead and put into 4 half-cup ramekins or molds. To reheat, place in boiling water bath and cook on top of stove until warmed through, about 10 minutes.
Nutrition Facts : @context http, Calories 71, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 618 milligrams, Sugar 8 grams
More about "pancetta pepper piperade recipes"
PIPERADE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (1)Category Main Course, SauceCuisine French, SpanishCalories 176 per serving
BASQUE PIPERADE PEPPER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE PIPéRADE — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
I MADE INA GARTEN'S EASY WEEKNIGHT PASTA RECIPE AND IT WAS
From insider.com
PANCETTA RECIPES - BBC FOOD
From bbc.co.uk
BASQUE PIPéRADE WITH SEARED TUNA STEAKS | SAVEUR
From saveur.com
PIPéRADE SALAD | SAVEUR
From saveur.com
PANCETTA & PEPPER PIPERADE RECIPE | YUMMLY - PINTEREST
From pinterest.com
PANCETTA & PEPPER PIPERADE | RECIPE | BBC GOOD FOOD RECIPES, …
From pinterest.com
9 SAVORY RECIPES STARRING PANCETTA
From allrecipes.com
CLASSIC PIPéRADE | THE SPLENDID TABLE
From splendidtable.org
PANCETTA & PEPPER PIPERADE | MY DIET MEAL PLAN
From mydietmealplan.com
PANCETTA & PEPPER PIPERADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PANCETTA & PEPPER PIPERADE RECIPE
From recipecialist.com
25 BEST PANCETTA RECIPES (+ EASY DINNER IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
PEAS AND PANCETTA SIDE DISH WITH MINI BELL PEPPERS AND PARSLEY
From philosokitchen.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