Perciatelli With Zucchini And Breadcrumbs Recipes

PERCIATELLI WITH ZUCCHINI AND BREADCRUMBS

Steps:

• Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add pasta, and cook according to the package directions.
• Add bread to a food processor and pulse until coarse crumbs form. Remove, and set aside. In a large heatproof skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 1 minute. Stir in breadcrumbs, and season with salt and pepper. Transfer skillet to oven, and bake until golden brown.
• In another large skillet, heat remaining 1/3 cup oil over medium-high heat. Add zucchini, and butter. Cook until just beginning to turn golden brown.
• Drain pasta, and transfer to a large shallow bowl. Sprinkle with parsley and Parmesan; toss to combine. Using a slotted spoon, transfer zucchini to pasta, adding as much of the oil as desired. Top with toasted breadcrumbs, and serve immediately.

PERCIATELLI WITH BOLOGNESE

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!

PERCIATELLI WITH SHRIMP AND GARLIC BREADCRUMBS

Steps:

• Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl.
• Sprinkle shrimp with salt and pepper. Heat remaining 5 tablespoons oil in same skillet over medium-high heat. Add shrimp and remaining garlic to skillet; sauté until shrimp are just opaque in center, about 3 minutes. Stir in 1/4 cup parsley, capers, and lemon peel. Add cooked pasta and 1/2 cup reserved pasta cooking water. Mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry. Season with salt and pepper. Sprinkle with remaining garlic breadcrumbs and parsley.

ROASTED ZUCCHINI WITH GARLICKY BREAD CRUMBS AND MOZZARELLA

Steps:

• Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
• Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
• Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
• When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
• Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

PERCIATELLI WITH TOMATO AND PROSCIUTTO SAUCE

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.

BREADED AND BAKED ZUCCHINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix mustard and Italian dressing together in a bowl. Place bread crumbs in a separate bowl. Dip zucchini slices in the mustard mixture; coat with bread crumbs. Arrange coated zucchini in a casserole dish.
• Bake in the preheated oven until soft, about 30 minutes.

ZESTY PARMESAN-BREADCRUMB-CRUSTED ZUCCHINI

Steps:

• Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
• Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.
• Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
• Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
• Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.

PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES

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.

PERCIATELLI WITH SHRIMP AND GARLIC BREADCRUMBS

Steps:

• Heat 3 tablespoons oil in large nonstick skillet over medium heat.
• Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes.
• Transfer to medium bowl.
• Sprinkle shrimp with salt, pepper & crushed red pepper flakes.
• Heat remaining 5 tablespoons oil in same skillet over medium-high heat.
• Add shrimp and remaining garlic to skillet; sauté until shrimp are just opaque in center, about 3 minutes.
• Stir in 1/4 cup parsley, capers, and lemon peel.
• Add cooked pasta and 1/2 cup reserved pasta cooking water.
• Mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry.
• Season with salt and pepper.
• Sprinkle with remaining garlic breadcrumbs and parsley.

ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS

Steps:

• Heat oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.
• In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper.
• Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs. Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.

ROASTED GOLDEN ZUCCHINI WITH BREADCRUMBS

Steps:

• Preheat oven to broil. Arrange vegetables on baking sheet. Brush with oil; sprinkle with salt and pepper. Put in oven, until softened and slightly browned, moving occasionally for even cooking, about 5-10 minutes. Keep an eye on it as it cooks very fast! Removed from oven and cover with foil while preparing the rest of the dish.
• Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic, onion and crushed red pepper; stir until fragrant, about 1 minute. Add breadcrumbs; stir until golden, about 3 minutes. Throw in rosemary. Season breadcrumb to taste with salt; scrape into bowl.
• Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
• Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs. Bake in 400 degree oven for 10 minutes or until breadcrumb topping is slightly crispy.