Painters Pasta Recipes
PAINTER'S VEAL
Aptly named, because of the color added by the Burgundy, the mushrooms, chives, parsley, and paprika! Also the 30 minute bake time gives a painter time to clean his brushes so he can eat! To cut down on clean-up, wipe the skillet used for browning the veal with paper towels to remove the pan drippings, and use the same skillet to saute the vegetables. The herbs listed are fresh, so if using dried herbs, reduce the amount by half.
Provided by breezermom
Categories Veal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal is usually thin enough from my butcher, so I can skip this step.) Cut veal into 1-inch pieces. Dredge the veal in the flour.
- Heat the oil in a large skillet over medium heat. Brown the veal in the oil; drain well. Place in a lightly greased 11x7x1 1/2 inch baking dish. Sprinkle with paprika. Set aside.
- Wipe out the skillet, then add the 3 tbsp butter and melt. Saute the mushrooms and onion in the butter over medium heat, stirring constantly, until the vegetables are tender. Add the beef broth and remaining ingredients. Stir well. Bring to a boil; cover and reduce the heat to low. Simmer for 3 to 5 minutes.
- Pour the mushroom mixture over the reserved veal. Cover and bake at 350 degrees for 30 minutes.
PAINTER'S PASTA
This is like a wild and crazy version of a garlic and oil pasta sauce..with sun-dried tomatoes and roasted red peppers and TONS of garlic. My re-creation of a delicious dish served at Painter's Tavern in NY state. It was one of my favorites on their menu and has become one of my signature dishes. I am finally attempting to nail down measurements for this recipe, as this is something I make entirely by feel. I serve this with Soleo or White Zinfandel wine and nothing more than a simple Caesar salad. I use Carapelli extra virgin olive oil and Parmigiano Reggiano for the cheese. The restaurant never served theirs spicy, but my family likes things zesty. The waiter would come around and grate fresh cheese and cracked black pepper over each portion.
Provided by HeatherFeather
Categories Peppers
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Blanch sun-dried tomatoes by dropping them into a small pot of boiling water; immediately remove pot from heat and allow to soak until soft, about 10 minutes; Drain and set aside to cool.
- Heat a large skillet over medium high heat.
- Drizzle in a little olive oil, enough to coat bottom of pan plus a little extra.
- Add minced garlic and most of the chopped green onions (reserve some onions for garnish later); sauté until lightly browned.
- Slice the cooled tomatoes into strips, add to skillet along with the roasted red pepper strips.
- Squeeze the lemon juice into the pan to add moisture and continue to sauté.
- Sprinkle in a little garlic powder, salt and pepper, red pepper flakes, and about 1 Tbsp or some of cheese (grate a layer of cheese "snow" over the surface).
- Sauté until peppers are heated through, sampling sauce and reseasoning to your tastes, adding as much garlic powder, cheese, salt, pepper, and red pepper flakes as you prefer.
- Remove pepper mixture from the pan using a slotted spoon and set aside in a covered bowl, leaving any remaining oil in the pan.
- Add about 3 more Tbsp olive oil and heat for about 1 minute, and then add the drained pasta and toss in the oil to coat.
- Squirt a bit more lemon juice, red pepper flakes, and grate more cheese over the pasta, toss.
- Add some of the pepper mixture to the pasta (maybe 1/2 cup or so) and toss to coat to the pasta, tossing to coat well.
- Add a ladleful or so of reserved pasta cooking water and toss to coat--it should not be very dry, but it should not be very wet either.
- Portion out some pasta onto serving plates and top with a scoop of the pepper mixture.
- Garnish with reserved green onions, a grating of cheese, fresh parsley.
Nutrition Facts : Calories 275, Fat 8.3, SaturatedFat 1.4, Cholesterol 1.9, Sodium 478.5, Carbohydrate 43.5, Fiber 3.7, Sugar 5.2, Protein 8.8
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