Cremini Carpaccio Recipes

TOMATO CARPACCIO

Tomato Carpaccio image

Provided by Ina Garten

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 extra-large egg yolks, at room temperature
2 teaspoons Dijon mustard, at room temperature
1 tablespoon chopped garlic (3 cloves)
2 anchovy fillets, drained
1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
Kosher salt and freshly ground black pepper
3/4 cup good olive oil
1/4 cup canola oil
1/2 cup freshly grated Italian Parmesan cheese
4 to 5 large, firm, ripe red summer tomatoes, preferably heirloom
1/2 teaspoon fleur de sel
2 tablespoons capers, drained
1/4 cup julienned fresh basil leaves
2-ounce chunk of Italian Parmesan cheese, shaved with a vegetable peeler

Steps:

Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the olive and canola oils in a glass measuring cup. With the food processor running, slowly pour the oils in a thin stream down the feed tube, as you would to make mayonnaise. Add the grated Parmesan and pulse to combine. The mixture will be thin enough to drizzle on the tomatoes.
Pour a puddle of dressing in the middle of 4 dinner plates. Core the tomatoes and slice crosswise with a serrated knife about 3/8 inch thick. Arrange overlapping slices of tomatoes decoratively on the plates. Sprinkle with the fleur de sel and drizzle more dressing onto the tomatoes with a tablespoon. Sprinkle with the capers, basil, shaved Parmesan, and pepper. Serve at room temperature with a pitcher of extra dressing on the side.

CREMINI AND SPINACH CHEESY DITALINI SKILLET

Cremini and Spinach Cheesy Ditalini Skillet image

I love a good skillet mac and cheese. Featuring loads of spinach and caramelized cremini mushrooms baked up with ditalini pasta in a lusciously creamy sauce.

Provided by Jonathan Charbz

Categories Baked Macaroni and Cheese

Time 1h15m

Yield 8

Number Of Ingredients 22

Ingredients

3 cups ditalini pasta
3 tablespoons unsalted butter
½ teaspoon red pepper flakes
1 teaspoon garlic powder
1 medium yellow onion, diced
2 medium shallots, diced
sea salt and ground white pepper to taste
1 (8 ounce) package sliced cremini mushrooms
4 sprigs fresh thyme
1 (8 ounce) package fresh spinach
2 tablespoons all-purpose flour
1 teaspoon dry mustard powder
3 cups milk
1 cup shredded extra-sharp Cheddar cheese
1 cup shredded mozzarella cheese
⅔ cup panko bread crumbs
2 cloves garlic, pressed
1 tablespoon large shrimp (24-30 count), peeled and deveined, halved lengthwise
¼ teaspoon fresh thyme leaves, plus more for serving
sea salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil, or more to taste
½ teaspoon chopped fresh parsley, or more to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook ditalini in the boiling water, stirring occasionally, until not quite done, about 9 minutes (it will continue to cook in the oven.) Strain and set aside.
In the meantime, melt butter in a 12-inch cast iron skillet over medium heat. Add pepper flakes and garlic powder; let bubble for about 1 minute. Add onion, shallots, and a good pinch of salt and pepper; cook and stir until onion is translucent, about 5 minutes. Add mushrooms, thyme sprigs, and another generous pinch of salt and pepper; cook for 3 more minutes.
Add spinach and another pinch of salt; cover and cook until spinach has wilted, 2 to 3 minutes. Add flour and mustard powder; stir until it has been fully absorbed. Cook and stir for 1 more minute.
Slowly pour in milk, making sure to scrape the bottom for any crusty bits; continue until all of the milk has been absorbed. Bring to a boil. Reduce heat to medium-low and continue to stir until the rapid bubbling stops. Cover and simmer for 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Remove the sauce from the heat. Pluck out and discard the thyme sprigs. Stir in Cheddar and mozzarella cheeses. Fold in cooked ditalini until everything is nice and combined.
Whisk bread crumbs, garlic, 1 tablespoon Grana Padana cheese, thyme leaves, and a good pinch of salt and pepper for topping together in a bowl. Add 1 tablespoon olive oil at a time, working it into the crumbs until they are moistened and crumbly. Sprinkle over the skillet.
Bake in the preheated oven until bubbly and golden on top, 20 to 25 minutes. Remove from the oven and set on a wire rack.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 50.5 g, Cholesterol 42.3 mg, Fat 16.4 g, Fiber 3.1 g, Protein 19.9 g, SaturatedFat 8.8 g, Sodium 322.9 mg, Sugar 6.6 g

SPAGHETTI WITH CREMINI MUSHROOMS, LEMON, AND THYME

Spaghetti with Cremini Mushrooms, Lemon, and Thyme image

Time 45m

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 lb spaghetti
1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
3 tablespoons olive oil
1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
1 1/2 lb cremini mushrooms, trimmed and cut into 1/4-inch-thick slices (6 cups)
1 teaspoon freshly grated lemon zest
3 garlic cloves, chopped (1 tablespoon)
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon black pepper
2 tablespoons minced fresh parsley
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
Garnish: lemon wedges

Steps:

Cook pasta in a large pot ofboiling salted water until barely al dente.
While pasta is cooking, stir together bread crumbs, 1 tablespoon olive oil, and 1/4 teaspoon salt in a bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until golden, 3 to 5 minutes, then return to bowl.
Heat 2 tablespoons butter and remaining 2 tablespoons oil in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring, until golden, about 4 minutes. Add zest and garlic and sauté, stirring, until mushrooms exude liquid, about 3 minutes. Add Worcestershire sauce and lemon juice and cook until most of liquid is evaporated, about 2 minutes. Stir in thyme, pepper, and remaining 3/4 teaspoon salt.
Reserve 1 cup pasta cooking water, then drain pasta in a colander.
Transfer mushrooms to pasta pot, then add 1/2 cup reserved cooking water and bring to a boil. Stir in parsley and remaining 2 tablespoons butter. Return pasta to pot and add cheese, tossing to combine. If pasta seems dry, moisten with more cooking water.
Serve pasta sprinkled with bread crumbs and additional cheese.

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