ATHENA'S SPRING TRUMPETTE
Athena Calderone of lifestyle brand EyeSwoon celebrates summer with her guest chef collaboration dish at The Sosta.
Provided by Food.com
Categories < 30 Mins
Time 30m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- To make the citronette.
- In small bowl, whisk lime juice, zest, honey and slowly add oils to emulsify. Season with salt and pepper.
- To make the salad.
- In large bowl, add cucumber, strawberries, tomatoes, serrano, mint, tarragon and citronette.
- Toss to evenly coat.
- Cook trumpette in salted water until al dente, when cooked, run under cold water to stop the pasta from cooking. Add cooled pasta to the salad bowl and toss.
- Garnish salad with goat cheese and more mint, tarragon, black pepper and flakey sea salt.
Nutrition Facts : Calories 680.2, Fat 20.4, SaturatedFat 2.8, Sodium 18.9, Carbohydrate 108.8, Fiber 7, Sugar 17.6, Protein 18.2
SPRING PANZANELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end. Repeat with the remaining asparagus. Cut off the tender tips and reserve.
- Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook briefly, just until they lose their raw taste. Lift them out with a sieve or skimmer and let cool. Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well.
- Put the asparagus spears basil, 6 tablespoons of the olive oil, and salt and pepper, to taste, in a blender or food processor. Puree until smooth.
- In a large bowl, combine the croutons, asparagus tips, peas, and green or spring onion. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 3 tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make an even layer of the mixture on a platter.
- In another bowl, combine the radicchio and spinach or arugula. Dress with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons. With a cheese plane or vegetable peeler, shave some ricotta salata over the top. Serve immediately.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 12 minutes. Let cool. Store in an airtight container.
- Michael's Notes: I use a serrated knife to remove the crust from day-old bread, and then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
- Yield: 4 to 4 1/2 cups
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to12 minutes. Let cool. Store in an airtight
- container.
CHICKEN ATHENA
Greek flavors abound in this tasty and tender chicken dish that's cooked in the slow cooker. Olives, sun-dried tomatoes, lemon juice and balsamic vinegar combine with chicken for a special treat tonight. Radelle Knappenberger - Oviedo, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a thermometer reads 170°.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
CHEF ALI LARAIA'S CORN AGNOLOTTI
The Corn Agnolotti is Chef Ali LaRaia's dish from The Sosta that is being featured at the Manzo at Eataly Flatiron chef collaboration with Adam Hill. Ali LaRaia's Corn Agnolotti with an Invincible Summer Farm Heirloom Tomato Pomodoro Sauce, will be added to the Manzo menu for the month of August.
Provided by staff writer
Categories Corn
Time 55m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- FOR CORN FILLING.
- Boil corn in salted water for 30 minutes. Let cool and remove kernels. Sautee garlic and shallots in olive oil and butter for 10 minutes or until shallots are translucent. In vitamix, add shallot garlic mixture and corn and puree. In bowl, fold in corn with ricotta and basil. Add salt and pepper and mix well.
- FOR HEIRLOOM TOMATO SAUCE.
- Melt olive oil and butter over medium high heat, add garlic and cook for 4 minutes, then add tomatoes and cook until juices are released, about 15 minutes. Season with salt and pepper and simmer for 5 more minutes.
- FOR GARNISH.
- Add basil, shaved Parmesan and fresh corn kernels.
Nutrition Facts : Calories 2606.9, Fat 225.2, SaturatedFat 102.1, Cholesterol 477, Sodium 6571.1, Carbohydrate 80.4, Fiber 16.7, Sugar 36.1, Protein 82
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