Pasta Margherita With Fiore Di Cervia Recipes

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ORECCHIETTE PASTA WITH MARGHERITA® GENOA SALAMI



Orecchiette Pasta with Margherita® Genoa Salami image

Thinly-sliced strips of Margherita® Genoa salami, roasted garlic, baby spinach and fresh basil create an unforgettable orecchiette pasta dish.

Provided by Margherita Meats

Categories     Trusted Brands: Recipes and Tips     Margherita® Meats

Time 45m

Yield 4

Number Of Ingredients 10

¼ cup garlic cloves
2 tablespoons extra virgin olive oil
16 ounces dry orecchiette pasta (or penne pasta)
¼ pound Margherita® Genoa Salami, sliced thin, julienned
2 large red bell peppers, roasted, skinned, cored, and cut into strips
8 ounces fresh baby spinach
¼ cup toasted pine nuts
2 leaves fresh basil, julienned
¼ cup freshly grated Pecorino Romano
Fresh ground black pepper to taste

Steps:

  • In a small pot place 1/4 cup whole peeled garlic cloves. Cover with extra virgin olive oil and cook on low heat until garlic becomes soft and cooked through. Set aside to cool, retain olive oil.
  • Bring a pot of lightly salted water to boil and cook orecchiette pasta until al dente. Reserve approximately 1/4 cup of the pasta water to add to the end of step 3. Drain pasta and cool in cold water, then set aside.
  • In a large saute pan, heat garlic oil from roasted garlic. Add Margherita® Genoa salami and brown slightly. Add peppers, spinach, roasted garlic, and half of the toasted pine nuts and continue to cook until spinach is wilted. Add cooked pasta and reserved pasta water, fresh basil and toss, continue to saute until pasta is hot and ready to serve.
  • Place pasta on plates or serving bowl, sprinkle with grated Romano cheese, black pepper and top with remaining pine nuts.

Nutrition Facts : Calories 664.9 calories, Carbohydrate 99.1 g, Cholesterol 13.9 mg, Fat 19 g, Fiber 8.6 g, Protein 24.3 g, SaturatedFat 4.2 g, Sodium 292.7 mg, Sugar 5.5 g

PASTA MARGHERITA



Pasta Margherita image

The toppings of this pasta are the same as used on the traditional pizza. This makes for a quick, meatless main dish.

Provided by FloridaGrl

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onion
1 teaspoon bottled minced garlic
16 ounces packaged cherry tomatoes, halved
1/2 cup preshredded parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup diced fresh mozzarella cheese

Steps:

  • Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
  • While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
  • Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.

PANINO ALLA MARGHERITA



Panino alla Margherita image

Provided by Giada De Laurentiis

Time 13m

Yield 1 serving

Number Of Ingredients 6

2 slices (1/2-inch-thick; about 2 ounces) fresh mozzarella
2 slices (1/2-inch-thick) rustic white bread
Salt and freshly ground black pepper
2 slices (1/4-inch-thick) tomato
6 medium fresh basil leaves or 3 large
2 teaspoons (about) olive oil

Steps:

  • Place the mozzarella atop 1 bread slice. Sprinkle with salt and pepper. Add the tomato slices and then the basil leaves. Top with the second bread slice. Brush both sides of the sandwich with the oil.
  • Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

MARGHERITA PASTA



Margherita Pasta image

Make and share this Margherita Pasta recipe from Food.com.

Provided by Skooch

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces angel hair pasta
2 tablespoons olive oil
1 garlic clove, minced
5 cups diced tomatoes
1/2 teaspoon basil
salt and pepper
3/4 cup chicken broth
5 tablespoons grated parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • Heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
  • Add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
  • Add pasta to skillet and toss well.
  • Add chicken broth and stir. Toss with Parmesan cheese.

Nutrition Facts : Calories 401.8, Fat 7.4, SaturatedFat 1.6, Cholesterol 3.7, Sodium 635.1, Carbohydrate 70.9, Fiber 5.5, Sugar 9.6, Protein 13.9

PASTA MARGHERITA



Pasta Margherita image

Add this fast and fresh dinner of hot angel hair pasta tossed with seasonings, tomatoes, fresh mozzarella cheese, and fresh basil to your repertoire of easy, elegant dishes.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 35m

Yield 4

Number Of Ingredients 10

8 ounces angel hair pasta, freshly cooked according to package directions
½ cup Crisco® 100% Extra Virgin Olive Oil
5 cloves garlic, minced
½ teaspoon crushed red pepper flakes, or to taste
1 (14.5 ounce) can diced tomatoes, drained
4 each green onions, thinly sliced
1 teaspoon salt
1 (8 ounce) container fresh mozzarella cheese, drained, sliced
½ cup fresh basil leaves, torn into small pieces
1 tablespoon Grated Parmesan cheese

Steps:

  • Place freshly cooked pasta in a large bowl; set aside.
  • Heat olive oil in medium skillet over medium high heat. Add garlic and crushed red pepper flakes; cook and stir 1 minute. Add drained tomatoes and green onions; sprinkle with salt.
  • Cook and stir until just heated through, about 3 minutes. Toss the hot cooked angel hair pasta with tomato mixture.
  • Add the sliced fresh mozzarella cheese and torn basil leaves; toss to mix. Divide pasta between 4 dinner plates. Serve immediately with grated Parmesan cheese.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 37.9 g, Cholesterol 45.6 mg, Fat 42.1 g, Fiber 3.4 g, Protein 18.1 g, SaturatedFat 12.3 g, Sodium 957.8 mg, Sugar 5.2 g

PASTA MARGHERITA WITH FIORE DI CERVIA



Pasta Margherita with Fiore di Cervia image

Behind the jubilant liquid tomato smile of pasta margherita lies an intellect of herbs and garlic. The one covering for the other is a seduction of sorts, an invitation that propriety prevents you from accepting too eagerly. Sprinkle your margherita with the crystalline sweetness of Fiore di Cervia, the fine salt from the balmy Adriatic flats south of Ravenna, and marvel as the tart-sweet play of tomato and pasta asserts itself. Ennobled by the salt's fruity warmth, the sauce is freed of its ties to the herbs that first defined it. Eyes open, head borne aloft, your margherita is as beautiful in body as in spirit.

Yield serves 4

Number Of Ingredients 8

2 small handfuls sel gris
12 ounces small pasta, such as farfalle or conchiglie
2 large ripe tomatoes (about 8 ounces each)
1 clove garlic, minced
1/2 cup chopped fresh basil leaves
3 tablespoons extra-virgin olive oil
4 two-finger pinches Fiore di Cervia salt
Freshly grated Parmigiano-Reggiano cheese to taste (optional)

Steps:

  • Bring a large pot of water to a boil over high heat. Add the sel gris and stir to dissolve. Add the pasta, stir to separate the noodles, and allow the water to return to a boil. Reduce the heat so that the water boils gently and boil until the noodles are barely tender, about 10 minutes.
  • While the pasta is cooking, remove the stem scar from the tomatoes with a small knife. Cut the tomatoes into thin slices, the slices into strips, and the strips into a fine dice. Combine the tomatoes and garlic in a pasta serving bowl.
  • When the pasta is done, drain it and shake off most of the water. Don't worry if it is still a little wet. Toss the pasta with the tomatoes, basil, and oil. Serve, then finish with the remaining salt over the top and toss. Top with freshly grated cheese, if desired.

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