Pesto Alla Calabrese Recipes

FUSILLI ALLA CAPRESE

Fusilli alla Caprese image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

PESTO ALLA CALABRESE

PESTO ALLA CALABRESE image

Categories Sauce Cheese Dinner

Number Of Ingredients 7

Ingredients

1/2 cup olive oil
1/2 tsp salt
1 tsp dried oregano
1/2 tsp chilli peppere
500 g red peppers
150 g fresh ricotta cheese
2 shallots

Steps:

Combine shallots, red peppers, salt, chilli peppers, oil, oregano in blender 2-3 mins. Add ricotta and pulse for 2-3 mins. Transfer to pot and simmer for 10 mins.

CHICKEN CALABRESE

Chicken Calabrese image

Make and share this Chicken Calabrese recipe from Food.com.

Provided by Phil Franco

Categories Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 boneless skinless chicken breasts (half breasts)
1/2 cup sun-dried tomato packed in oil
1/2 cup basil pesto
8 slices ham or 8 slices prosciutto
2 tablespoons olive oil
1/2 cup white wine
1/2 cup tomato sauce
1 tablespoon fresh basil, chopped
salt & pepper

Steps:

Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and 1 tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.
In a deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil.
Salt and pepper as needed and simmer 30 minutes.
Serve with rice or polenta.

Nutrition Facts : Calories 270.4, Fat 8, SaturatedFat 1.3, Cholesterol 91.2, Sodium 236.8, Carbohydrate 7.8, Fiber 3.3, Sugar 1.2, Protein 38

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