Roast Beef Panini With Walnut Pesto Recipes

BEEF-PESTO PANINI

Steps:

• Spread 1 side of each bread slice with butter. Spread 1 tablespoon pesto on unbuttered side of 4 bread slices; place buttered sides down in 12-inch skillet or grill pan. Top with beef, cheese and remaining bread slices, buttered sides up.
• Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.

"BIG NIGHT" APPETITE

Steps:

• Place water on to boil for pasta. Gather ingredients.
• Heat Dutch oven or deep skillet with lid over high heat, add EVOO, 2 turns of the pan, then add meats and brown and crumble the meat. Meanwhile, peel and finely chop onion, slice or grate garlic and strip and chop rosemary (2 to 2 1/2 tablespoons once chopped). Add onions to meat and stir, then season with salt and pepper. Add garlic and rosemary, partially cover and cook 5 minutes, stirring occasionally. Add tomato paste and stir, then add red vermouth or wine and let it absorb. Add tomatoes and passata and reduce heat to low. Partially cover and simmer 15 minutes.
• Salt water and cook pasta a minute less than package directions, reserving 1/2 cup starchy cooking water. Toss drained pasta with three-quarters of the sauce and a couple handfuls of pecorino and the pasta water to combine, add a fat drizzle of EVOO, optional. Serve in shallow bowls or on platter topped with remaining meat sauce. Serve with Bruschetta with Ricotta and Walnuts and Escarole and Fennel Salad.
• Toast nuts on small pan in hot oven or in a skillet over moderate heat until browned and fragrant. Cool a bit, then grind in food processor.
• Strip the thyme and chop, about 3 tablespoons. Zest about 2 teaspoons of lemon zest and halve the lemon.
• In a small bowl combine the cheese, walnuts, 1 clove of grated or pasted garlic, lemon zest, juice of half the lemon (reserve the other half for another use) most of the thyme, salt and pepper, and a fat drizzle of EVOO (about 2 tablespoons). Transfer to serving bowl and top with remaining thyme.
• Char bread under hot broiler on high or over open flame on stove. Rub with cut clove of garlic, then drizzle bread with EVOO and sprinkle with flaky salt.
• Coarsely chop escarole. Very thinly slice or mandoline-slice fennel and red onion. Thinly slice celery on bias. Place salad in bowl and dress with lemon juice and EVOO, pecorino, salt and pepper.

BEETS WITH WALNUT PESTO

Steps:

• Cut off the leafy tops of the beets, leaving about 1/2-inch of the stem, and reserve them for another use. Wash the beets well to remove all of the sand. Peel with a vegetable peeler while wearing gloves.
• Cover the peeled beets with cold water in a medium saucepan and salt generously. Bring to a boil over high heat, then lower the heat to medium and cook until fork-tender, 20 to 30 minutes. Drain the beets into a colander and cut them into quarters.
• Meanwhile, combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Stir in the Pecorino and vinegar and season with salt.
• Toss the beets in a bowl with some of the pesto. Transfer the remaining pesto to a small ramekin and serve the beets with more pesto on top.

LASAGNE AL PESTO

Steps:

• Bring a large pot of salted water to a boil. Cook the potatoes then the beans in the water, cooking each until just tender. Drain the potatoes and slip off the skins. Drain the beans and refresh them in ice water.
• Refill the pot with salted water. Cook the pasta sheets 1 at a time, just until tender. Drain each sheet and lay on clean towels. Cover with additional towels to keep warm.
• Coat the bottom of a 9 by 13-inch serving dish with a thin layer of pesto. Cover the pesto with a 1/3 of the warm lasagne noodles. Spread pesto over the pasta. Break the potatoes up into bite-size pieces and put half of them and half the beans on top. Arrange another layer of pasta over the beans and potaotes, cover with pesto, another layer of beans and potatoes then a final layer of pasta. Cover the lasagne with Parmigiano-Reggiano, cut and serve.
• Place the basil leaves, garlic, and pine nuts in a mortar or food processor. Grind or pulse until the leaves are finely chopped. Gradually incorporate the Parmigiano Reggiano, ricotta and yoghurt. Then, work in the oil, adding it in a steady stream. Season the pesto to taste with salt and pepper.
• Mix the flour with the salt and mound them on a clean work surface. Create a well in the center of the flour mound. Add the eggs and 1 tablespoon of olive oil to the well. Lightly beat the eggs with the oil. Using the fingers of one hand, begin incorporating the dry ingredients into the wet, drawing flour into the well in a circular motion. Use the other hand to protect the outer wall. Work the flour mixture into the egg mixture until the dough forms a ball (if the dough doesn't come together add a drop or two of water). Knead the dough until it is smooth and elastic, about 10 minutes. Brush the surface with the remaining olive oil , wrap the dough in plastic wrap; and set aside to rest for about 30 minutes.
• Cut the ball of dough in half. Wrap and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it though a pasta machine, 2 or 3 times, at the widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting: the dough should be paper-thin, about 1/8-inch thick. Make 4 pieces, about 20-inches long and 6-inches wide. Lay the lasagne sheets out on a clean dry surface and allow them to dry slightly (about 10 minutes) before using.

PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO

Steps:

• Preheat the broiler. Strip the kale leaves from the tough stems and discard the stems. Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer. Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes. Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes. Set aside to cool. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary. Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes. Transfer to a cutting board to rest for 5 minutes. While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped. Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper. Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.

BREAKFAST PANINI

Steps:

• For the pancetta: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray. Arrange the pancetta in a single layer on each baking sheet. Bake until golden and crispy, about 10 to 12 minutes.
• For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
• Preheat a panini press. Spread the bottom half of each roll with the jam. Place 4 slices of cooked pancetta on top and add 2 slices of cheese. Place the top half of the roll on top of the cheese. Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes. Cool slightly and serve.
• Cook's Notes:
• -To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
• - For easier slicing, freeze the cheese for 15 minutes

PASTA WITH CREAMY WALNUT PESTO

Steps:

• Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
• Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.

ROAST BEEF PANINI

Steps:

• Mix mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in small bowl.
• Toss onion, peppers, pepper flakes, and some juice from the peppers in another bowl. Let it stand for at least 5 minutes for flavors to blend.
• Spread butter on one side of each slice of bread, and spread mayo mixture on the other side. Sprinkle cheese on two slices, top with roast beef, then some of the salad mixture, then the other slice of bread, butter side up.
• Toast sandwiches in George Foreman grill or in a skillet using another heavy skillet or foil-wrapped brick as a weight. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).

ROAST BEEF PANINI WITH HORSERADISH MAYO

Steps:

• Combine mayonnaise and horseradish in a bowl, set aside.
• Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
• Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
• Top with roast beef, pepper rings, tomato and cheese. Fold together.
• Put in a grill pan and use a smaller frying pan to weigh it down.
• Turn and brown on the other side.
• Cut in two, garnish with salat greens and herbs
• Enjoy!

BEEF PESTO PANINI

Steps:

• Spread 1 side of each slice of bread with butter.
• Place 4 slices of bread butter side down on 12-inch skillet.
• Top bread with beef, pesto and cheese.
• Top with remaining bread slice butter side up.
• Cook sandwiches on skillet or grill over medium heat 4-5 minutes, turning once, until bread is crisp and cheese has melted.
• Serve with spaghetti sauce if desired.