Peppery Panko Perciatelli Recipes

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PERCIATELLI WITH BOLOGNESE



Perciatelli with Bolognese image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 20

Extra-virgin olive oil
4 ounces pancetta, minced
1/2 cup dried porcini, soaked, drained and chopped fine
4 cloves garlic, finely minced
1 medium onion, finely diced
1 large carrot, finely diced
1 celery stalk, finely diced
1 pound ground pork
1 pound ground skirt steak
Salt and freshly ground black pepper
4 tablespoons tomato paste
2 cups red wine
2 cups chicken stock
1 cup milk
1 large can San Marzano crushed tomatoes (28 ounces)
2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
2 teaspoons minced fresh basil, plus torn leaves for garnish
2 teaspoons fresh thyme leaves, minced
2 pounds dry perciatelli pasta
1/2 cup ground Pecorino Romano cheese

Steps:

  • In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions, carrots and celery. They should cook slow and lightly brown, about 20 minutes.
  • In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes.
  • When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours.
  • Remove the cheese rinds and discard. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme.
  • Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top. Bon appetit!

PEPPERY PANKO PERCIATELLI



Peppery Panko Perciatelli image

Provided by Florence Fabricant

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

1/3 cup extra virgin olive oil
1 1/2 cups panko
1 tablespoon hot red pepper flakes
1 cup golden raisins
2 tablespoons drained capers
Salt
1 pound perciatelli, bucatini or spaghetti
1 tablespoon finely chopped flat-leaf parsley

Steps:

  • Heat 1/4 cup oil in a heavy skillet. Add panko, and saute over medium heat, stirring constantly, until golden brown, about 10 minutes. Remove from heat.
  • Heat the remaining oil in a small pan, add pepper flakes, cook over low heat a few minutes, then add raisins and capers. Cook for two minutes, then set aside.
  • Bring a large pot of salted water to a boil. Wrap the pasta in a clean kitchen towel. Holding it on the edge of the counter, break it in four places inside the towel. Drop the pasta from the towel into the pot, cook about 10 minutes until it is al dente, then drain it, leaving it moist. Return it to the pot, toss with the raisin mixture, then with the panko and parsley. Season to taste with salt, and serve at once.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 11 grams, Carbohydrate 87 grams, Fat 14 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 304 milligrams, Sugar 17 grams

PERCIATELLI WITH TOMATO AND PROSCIUTTO SAUCE



Perciatelli with Tomato and Prosciutto Sauce image

This version of a classic Italian pasta dish is prepared with prosciutto, as was often done in Italian-American restaurants. For a more traditional version, substitute 6 ounces of guanciale (cured pork-cheek bacon) or regular bacon cut into 1/4-inch strips for the prosciutto. Cook the guanciale or bacon in the skillet with the olive oil before adding the onion. Cook until lightly browned but still soft, about 4 minutes for the guanciale or 2 minutes for the bacon. Then add the onion and continue with the recipe as below.

Yield makes 6 servings

Number Of Ingredients 9

Salt
One 35-ounce can whole Italian plum tomatoes (preferably San Marzano)
1 pound perciatelli pasta
1/3 cup extra-virgin olive oil
1 large yellow onion, cut into 1/2-inch slices (about 1 1/2 cups)
2 bay leaves
4 ounces imported Italian prosciutto, sliced 1/8 inch thick and cut crosswise into 1/2-inch strips
1/2 teaspoon crushed hot red pepper
1 cup grated mild Pecorino Romano cheese

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Drain the tomatoes and reserve the juice. Cut the tomatoes in quarters lengthwise and scrape out the seeds and cores. Stir the perciatelli into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 12 minutes.
  • Meanwhile, in a large, heavy skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onion and bay leaves and cook until the onion is wilted but still crunchy, about 4 minutes. Add the prosciutto and stir 2 minutes. Add the tomatoes, about 1 cup of the reserved liquid, and the crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer, and cook until the pasta is done.
  • Reserve about 1 cup of the pasta-cooking liquid, then drain the pasta and return it to the pot. Add half the sauce and the remaining olive oil. Stir until the sauce is bubbling and the pasta is coated. If necessary, add as much of the reserved pasta-cooking liquid as needed to make enough sauce to coat the pasta lightly but evenly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a heated platter or serving bowls and top with the remaining sauce.

PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES



Perciatelli with Garlic, Walnuts, and Tomatoes image

Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

Salt and freshly ground pepper, to taste
1 pound perciatelli
1/4 cup olive oil
3 large cloves garlic, peeled
3/4 cup finely chopped flat-leaf parsley
4 whole canned tomatoes, drained, seeded, and sliced 1/8 inch thick
2 tablespoons breadcrumbs, toasted
2 tablespoons finely chopped walnuts
Pinch of red-pepper flakes
1/4 cup freshly grated pecorino cheese, plus 1 ounce shaved

Steps:

  • Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
  • Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
  • Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.

SPAGHETTI WITH PANKO AND PEPPERS



Spaghetti With Panko and Peppers image

Got this recipe from King Arthur's catalog. Although, I have not tried it yet, it looks good. Posting for safe keeping.

Provided by Marz7215

Categories     Spaghetti

Time 30m

Yield 4 bowls of pasta, 4 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
2 cups panko breadcrumbs
1 lb dried spaghetti or 1 lb linguine
1 medium onion, diced
3 large garlic cloves, minced
1 red bell pepper, diced
1/4 cup chopped fresh parsley
1/2 cup freshly grated parmesan cheese

Steps:

  • In a large, deep skillet, heat 4 TBSP of the olive oil over moderate heat until it's hot. Add the panko and stir constantly, until golden and crisp, about 2 minutes. Transfer to a plate to cool.
  • Boil the pasta in salted water until al dente. Drain, and set aside.
  • Saute the onion, garlic and peppers in 2 TBSP of the olive oil until the onions are transparent. Remove the veggies, from the pan. Heat the remaining 2 TBSP of olive oil in the pan, and add the hot pasta. Toss until well coated with the oil. Add the sauteed panko, onions, garlic, peppers, parsley and cheese. Season with salt and pepper as desired. Serve immediately.

Nutrition Facts : Calories 953.5, Fat 35.3, SaturatedFat 6.9, Cholesterol 11, Sodium 596.6, Carbohydrate 130.2, Fiber 7.2, Sugar 8, Protein 27.7

PANKO PORK CHOPS



Panko Pork Chops image

A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.

Provided by Yoly

Categories     Pan Fried Pork Chops

Time 20m

Yield 2

Number Of Ingredients 8

2 large eggs, beaten
½ cup flour
1 teaspoon seasoned salt (such as Lawry's®)
½ teaspoon garlic powder
½ teaspoon black pepper
¾ cup panko bread crumbs
2 (6 ounce) pork chops, about 1/2-inch to 3/4-inch thick
¼ cup oil

Steps:

  • Place beaten eggs on a large plate.
  • Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
  • Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
  • Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g

PERCIATELLI WITH MEATBALLS AND TOMATO-PORCINI SAUCE



Perciatelli with Meatballs and Tomato-Porcini Sauce image

Categories     Pasta     Tomato     Veal     Sausage     Bon Appétit

Yield Serves 6

Number Of Ingredients 22

2 ounces dried porcini mushrooms
2 cups hot water
Sauce
3 tablespoons olive oil
1 1/2 large onions, chopped
3 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1/4 teaspoon dried crushed red pepper
1 1/2 28-ounce cans crushed tomatoes with added puree (about 4 1/2 cups)
Meatballs
4 slices English muffin toasting bread or white sandwich bread with crust, torn into pieces
2 cups milk
3/4 pound ground veal
3/4 pound sweet Italian sausages, casings removed
3/4 cup freshly grated Pecorino Romano cheese
3 eggs
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 teaspoon salt
1 teaspoon freshly ground pepper
Olive oil (for frying)
1 1/4 pounds perciatelli or spaghetti
Additional freshly grated Pecorino Romano cheese

Steps:

  • Place mushrooms in small bowl. Pour 2 cups hot water over; soak 30 minutes to soften. Remove mushrooms from water; squeeze liquid from mushrooms back into bowl. Chop mushrooms; reserve liquid.
  • For sauce:
  • Heat olive oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 8 minutes. Add rosemary and crushed red pepper; stir 30 seconds. Add tomatoes and 1 cup chopped porcini. Pour in mushroom liquid, leaving sediment in bowl. Bring to boil. Reduce heat; simmer 20 minutes.
  • Meanwhile, prepare meatballs:
  • Place bread in medium bowl. Pour milk over. Let stand until bread is very soft, about 15 minutes. Squeeze milk from bread; place bread in large bowl. Add veal, sausage, 3/4 cup cheese, egg, rosemary, salt, pepper and remaining porcini mushrooms. Using hands, blend veal mixture thoroughly.
  • Pour oil into heavy large skillet to depth of 1/4 inch; heat over medium-high heat. Working in batches, form veal mixture into 1 1/2-inch balls; add to skillet. Cook until brown, about 4 minutes. Using slotted spoon, transfer meatballs to paper towels; drain.
  • Add meatballs to tomato sauce. Simmer until sauce thickens and meatballs are just cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, bring to simmer, stirring frequently.)
  • Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon sauce and meatballs over. Serve, passing additional cheese separately.

PANKO-PARMESAN ROASTED BROCCOLI



Panko-Parmesan Roasted Broccoli image

This roasted broccoli side dish is crunchy, salty, earthy, and super addicting! The crusty panko-Parmesan coating may add some calories but it's definitely a good way to introduce broccoli to anyone who says they don't like it, plus it satisfies a craving for fried food. Great served with steak, chicken, or fish.

Provided by NicoleMcmom

Time 30m

Yield 4

Number Of Ingredients 10

2 heads broccoli, cut into florets
⅓ cup panko bread crumbs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
  • Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
  • Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
  • Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 410.4 mg, Sugar 2.9 g

LE CIRQUE'S PERCIATELLI WITH PEPPERS AND EGGPLANT



Le Cirque's Perciatelli With Peppers and Eggplant image

Another very simple but very delicious dish which capitalizes on fresh vegetables--from Sirio Maccione.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
2 yellow peppers, peeled, cored, seeded and cut into 1-inch by 1/2-inch strips
2 red peppers, peeled, cored, seeded and cut into 1-inch by 1/2-inch strips
1/4 teaspoon hot red pepper flakes
fresh ground black pepper
3/4 lb eggplant, peeled and cut into 3/4-inch cubes
2 teaspoons garlic, finely chopped
3 cups canned crushed tomatoes, organic
1/4 teaspoon dried oregano
3/4 lb perciatelli
1/2 cup ricotta cheese
1 cup fresh basil, coarsely chopped
2 tablespoons unsalted butter

Steps:

  • Heat oil in skillet over medium high heat.
  • Add red and yellow peppers and saute 3 to 4 minutes, stirring frequently.
  • Season with pepper flakes and freshly ground pepper.
  • Add eggplant and garlic and cook for two more minutes.
  • Add tomatoes and oregano and cook five more minutes.
  • Meanwhile, cook perciatelli in boiling salted water until al dente, drain and reserve 1 cup of pasta water.
  • Add the hot pasta to the skillet and toss.
  • Add ricotta, basil, butter and pasta water, stir well, bring to a boil and cook two minutes.
  • Taste, adjust seasoning and serve.

Nutrition Facts : Calories 438.8, Fat 17, SaturatedFat 5.6, Cholesterol 20.6, Sodium 307.6, Carbohydrate 61.6, Fiber 7.3, Sugar 9, Protein 12.7

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