Pastina Risotto With Roasted Tomatopepper Sauce Recipes

PASTINA TIMBALE

Steps:

• Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside.
• Heat 1 tablespoon of olive oil in a saucepan and saute sausage until browned.
• Meanwhile, combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic is light brown, about 2 minutes, stirring occasionally.
• Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Add 1/4 cup of the parsley and 1/4 cup of the Parmesan. Cook for 30 seconds.
• Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides.
• While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander.
• Reheat the sauce, if needed, and add the drained pastina and then the browned sausage. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes.
• Invert the molded pastina timbale onto warmed individual serving plates, and serve.
• Preheat oven to 400 degrees F.
• In a bowl, toss tomatoes and whole jalapeno chiles with 1 tablespoon of the olive oil; season with salt and pepper, to taste. Place tomato mixture on a cookie sheet and roast in oven for 15 or 20 minutes or until slightly browned. Remove from heat and finely chop the tomatoes. Transfer tomato pulp and any juices from the cutting board to a bowl. Chop the chiles and taste to determine their heat.
• Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the onion, season with salt, and saute until softened, about 2 minutes. Add the garlic and oregano and stir. Add the chiles and simmer for another minute, only adding as much jalapeno as you want for spice. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the vinegar and stir in the Gorgonzola. Stir in the roasted peppers and the parsley. Season, to taste, with salt and pepper. Keep warm until ready to serve.

PASTINA RISOTTO WITH ROASTED TOMATO AND PEPPER SAUCE

Steps:

• To make the sauce, put the rack in the centre of the oven and preheat the broiler to high.
• Smash the tomatoes by hand and put them and their juice in a large bowl.
• Add the peppers, garlic, oil, vinegar and rosemary.
• Season with salt and pepper and mix the ingredients well.
• Pour out into a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes.
• Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender.
• Puree the mixture in a food processor.
• Put aside 1-1/2 cups to make the pasta and freeze the remainder for future use.
• To make the pasta, bring a large pot of water to a boil over high heat.
• Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the centre as it will cook more.
• Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again.
• Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together.
• Heat 2 tablespoons olive oil in a large pot over high heat.
• Add the garlic and saute until browned.
• Add the oregano and cook briefly to release its fragrance, then add 1-1/2 cups water.
• Bring the liquid to a boil, add the partially cooked pasta, and stir to coat.
• Add the chicken broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes.
• Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt.
• Thin, if desired, with some of the reserved pasta water.
• Remove from the heat, place in serving bowls and sprinkle with grated Parmesan.
• Serve warm.

PASTINA RISOTTO WITH PEAS AND PROSCIUTTO

Steps:

• Bring the broth to a low simmer in a saucepan.
• Heat the olive oil in a large saucepan over medium-high heat until hot. Add the garlic and cook briefly until light brown. Add the onion and a pinch of salt, lower the heat to medium, and cook until the onion is soft but not brown, about 2 to 3 minutes. Add 2 cups of the simmering broth and bring to a boil. Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper.
• Simmer, ladling in the broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is about three-fourths done, about 10 minutes. Add the peas and the remaining simmering broth and cook until the peas are tender and the pasta is al dente, about 3 minutes. Remove from the heat and add 1 tablespoon of the butter, the oregano, thyme, Parmesan, and 3 tablespoons of the bacon. Stir well. The consistency should be quite loose, like a thick soup.
• During the last few minutes of cooking, stir in the carrot juice. Whisk in the remaining 1 tablespoon butter until just melted. Top with remaining bacon.

PASTINA RISOTTO WITH ROASTED TOMATO/PEPPER SAUCE

Steps:

• Prepare Risotto - Bring large pot of salted water to a boil. Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the center as it will be cooked more. Reserve 1 cup of the pasta water, drain the pasta, rinse with cold water, and drain again. Drizzle with 2 TBS olive oil to keep from sticking together. (Can prepare to this point up to 8 hours ahead; refrigerate until ready to finish the dish). Prepare Sauce - Heat 2 TBS olive oil in a large pot over high heat. Add the garlic and saute until browned. Add oregano and cook briefly, then add 1 1/2 cups water. Bring the liquid to a boil, add the partially cooked pasta, and stir to coat. Add 1 cup stock or broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes. Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt. Thin, if desired, with some of the reserved pasta water. Remove from the heat, place in serving spoons and sprinkle with grated Parmesan. Serve warm. Put the rack in the center of the oven and preheat broiler to high. Smash the tomatoes with your hands and put them and their juice in to a large bowl. Add the peppers, garlic, oil, vinegar, and rosemary. Season with salt and pepper and mix the ingredients well. Pour out onto a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes. Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender. Puree the mixture in batches in a blender. (Do not fill the blender more than half full and hold a kitchen towel firmly over the blender lid while pureeing. Hot liquids can expand causing the lid the pop off and the hot liquid to splatter.) If not using right away, allow to cool to room temperature before refrigerating.