PENNE WITH GARROTXA, SERRANO HAM, AND SUN-DRIED TOMATOES
Provided by Stephanie Stiavetti
Categories Cheese Pasta Tomato Bake Dinner Ham Boil Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375°F.
- 2. Cook the pasta in salted boiling water until al dente. Drain through a colander. Set aside.
- 3. In a saucepan, combine cheese, milk, crème fraîche, and butter. Cook over medium-low heat until cheese is mostly melted and you have a creamy sauce. To keep the cheese sauce from breaking, remove the sauce from the heat before the cheese is entirely melted. Season with pepper, adding more to taste if you like.
- 4. In a shallow buttered casserole dish, toss pasta with sun-dried tomatoes and Serrano ham. Pour the sauce over the pasta, then stir together until combined. Bake for 15 to 20 minutes, until the top is golden brown and bubbling around the edges. Serve immediately.
SLOW BRAISED TOMATOES
Steps:
- Preheat oven to 250 degrees F.
- Heat 1/4 cup olive oil in a large saute pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat, add the basil leaves and red pepper flakes, and stir well.
- If using plum tomatoes, cut them lengthwise in half. Toss the tomatoes with the sugar and salt.
- Place the tomatoes cut side down in a roasting pan that will hold them in a single layer. (If you don't have a pan large enough, use an additional roasting pan and more olive oil.) Spoon the onion mixture over the potatoes. Add enough olive oil to come halfway up the tomatoes, about 1/2 cup.
- Roast until the tomatoes are tender and falling apart, about 3 hours (about 1 hour for cherry tomatoes). Stir once, gently, during the roasting. Let cool; then refrigerate, covered, in their oil.
SERRANO HAM-WRAPPED TOMATOES
This summery side dish is a twist off the classic pairing of melon and prosciutto. Ripe, juicy sweet-tart fresh tomatoes are enhanced by a splash of vinegar that also cuts through the salty cured ham and cheese.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 1/4 pounds medium ripe tomatoes into 1 1/2-inch-thick wedges; season with salt and pepper and sprinkle with 2 teaspoons white wine vinegar. Top each wedge with shaved Manchego cheese and wrap each with 1/2 piece thinly sliced serrano ham.
SPANISH TOMATO BREAD WITH JAMóN SERRANO
These tasty tapas snacks are ready in just 5 minutes, the perfect accompaniment for a drinks party
Provided by Mary Cadogan
Categories Buffet, Canapes, Snack
Time 5m
Yield Serves 10-12 with other dishes
Number Of Ingredients 7
Steps:
- Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed.
- To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.
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