THE BAREFOOT CONTESSA'S PARMESAN CROUTONS
This recipe comes from Ina's book, The Barefoot Contessa Cookbook. She says it was devised to use leftover baguettes and she uses them as crackers for appetizers, on top of soup and as a snack. She suggests that you grate whole parmesan rather than buying the already grated kind.
Provided by Irish Rose
Categories Breads
Time 25m
Yield 20-25 toasts, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Slice baguette diagonally into 1/4 inch thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices.
- Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. You can use either plain or flavored olive oil such as basil or garlic. The measurements for the salt and pepper in the ingredients are just estimates and you use whatever amount suits you. Sprinkle with the grated parmesan and bake for 15 to 20 minutes until they are browned and crisp. Serve at room temperature.
Nutrition Facts : Calories 889, Fat 20, SaturatedFat 4.2, Cholesterol 5.5, Sodium 3153.4, Carbohydrate 145.5, Fiber 6.4, Sugar 6.6, Protein 32.6
CAPONATA PASTA
Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time - the sweeter the better). Add the garlic for the final 2 mins of cooking time.
- Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
- Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan
Nutrition Facts : Calories 542 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
TINY-DICE CAPONATA ON PARMESAN CROUTONS
Provided by Molly O'Neill
Categories appetizer
Time 20m
Yield 6 appetizer servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. In a large skillet, over high heat, heat 3 tablespoons oil. Add the eggplant and cook, stirring, until well browned and soft, about 5 minutes. Season with salt and pepper. Transfer to medium bowl. Wipe out the skillet, return to the heat and heat 1 tablespoon oil. Add the bell peppers and cook, stirring occasionally, until soft, about 3 minutes. Season with salt and pepper and transfer to the bowl. Wipe out the skillet, return to the heat and add 1 tablespoon oil. Add the onion and cook, stirring, until browned and soft, about 1 minute. Season with salt and pepper and transfer to the bowl. Wipe out the skillet, return to the heat and add 1 tablespoon oil. Add the garlic and cook, stirring frequently, until fragrant, about 45 seconds. Transfer to the bowl. Stir in the raisins and capers. Set the mixture aside.
- In a large bowl, toss the bread slices with the remaining 1 tablespoon olive oil and season with salt. Arrange the slices on a baking sheet, sprinkle with the cheese and bake until golden brown, about 3 minutes.
- Place a dollop of the eggplant mixture on each crouton, garnish with basil and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 409 milligrams, Sugar 7 grams
HERBED GARLIC AND PARMESAN CROUTONS
Can be prepared in 45 minutes or less.
Categories Condiment/Spread Cheese Garlic Herb Bake Quick & Easy Summer Gourmet
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.
CAPONATA
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It's meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Roast the eggplant, allow to cool and chop coarsely.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
- Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 10 grams
GARLIC-PARMESAN CROUTONS
These croutons taste great, and your house will smell wonderful with the scent of the herbs.
Provided by Heather Moyer
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 25m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
- Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 11.2 g, Cholesterol 22.1 mg, Fat 9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 375.2 mg, Sugar 1 g
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- Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
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