PORTOBELLO PORCINI CACCIATORE(VEGETARIAN)
From Cooking Channel: Rachael's Week in a Day (What's Cooking?), this looks really good so posting here for safekeeping.
Provided by Sharon123
Categories Vegetable
Time 1h35m
Yield 4-6
Number Of Ingredients 15
Steps:
- Place the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
- Meanwhile, in a Dutch oven heat the extra-virgin olive oil over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the pot. Pour in all but last the few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with a spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
- Boil a large pot of water to a boil over medium heat. Add the pasta and cook until al dente, about 8-9 minutes. Drain the pasta and return it to the hot pot. Add the butter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top.
- Garnish with lots of grated Romano. Enjoy!
Nutrition Facts : Calories 684.1, Fat 22.2, SaturatedFat 6, Cholesterol 15.3, Sodium 71.2, Carbohydrate 104.4, Fiber 16.4, Sugar 7.8, Protein 12
ITALIAN CHICKEN STOUP WITH PORCINI, PORTOBELLO AND PEPPERS
Stoup is a term that I made up to describe a soup almost as thick as stew. This is a cacciatore that I think is the easiest way to eat and enjoy the flavors - no bones, no muss or fuss and lots of juice. I won't turn down a bowl of the original, but I prefer this dish.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield s: 4 to 6 servings
Number Of Ingredients 20
Steps:
- Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop.
- Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.
- While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, chile pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
- Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.
VEAL CACCIATORE
Provided by Melissa Roberts
Categories Olive Onion Tomato Braise Sauté Dinner Veal White Wine Family Reunion Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F with rack in middle.
- Bring wine to a simmer in a small saucepan. Stir in porcini and remove from heat.
- Pat veal dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers, then brown veal, turning, about 12 minutes.
- Transfer veal to a plate. Discard fat from pot and add remaining 2 tablespoons oil. Add pancetta and sauté over medium-high heat until it begins to brown. Add onions and sauté until softened, about 8 minutes.
- Drain porcini in a fine-mesh sieve set over a bowl, pressing on mushrooms and reserving wine. Coarsely chop porcini and add to pancetta mixture with carrots, celery, and garlic. Sauté until softened, about 8 minutes. Stir in wine and cook until most has evaporated, about 2 minutes.
- Coarsely chop tomatoes and add to pot with their juice. Simmer, stirring occasionally, until thickened, about 15 minutes. Add veal with meat juices from plate, rosemary, bay leaves, and olives. Cover pot and braise veal in oven, turning roast occasionally, until center of meat is fork-tender, 2 3/4 to 3 hours.
- Transfer veal to a cutting board and let stand, loosely covered. Simmer sauce over medium heat, stirring occasionally, until thickened, about 10 minutes. Season with salt and a pinch of sugar if desired. Cut off strings from roast and discard bay leaves and rosemary. Thickly slice veal and return to pot, basting with sauce.
FOGLIE CHEF DOOGIE'S D'AUTUNNO WITH CHICKEN AND PORTOBELLA MUSHROOMS
The Foglie D Autunno, or Autumn Leaves pasta, is from the heel region of Italy. One brand is Castellana and should be available at specialty food stores. The flavorings in this colorful pasta leaves are from turmeric, carrot juice, squid ink, spinach leaves, and tomatoes. This rendering of the pasta dish has a remarkable clean taste that really makes it special. It is sure to impress your family and guests.
Provided by Chef Doogie
Categories Italian Recipes
Yield 8
Number Of Ingredients 16
Steps:
- In a large pot bring 6 quarts of unsalted water to boil. Cook pasta until al dente. Drain well. Place pasta back in the pot, add one Tablespoon of olive oil and mix to prevent the leaves from sticking together. Cover and keep warm while the sauce finishes simmering.
- Warm oven-safe dinner plates in a 150 degree F(65 degree C) oven.
- Meanwhile, in a 12 inch saute pan, heat 2 tablespoons of extra virgin olive oil over medium high heat. Add the minced garlic and saute until the aromatic oils are released - about 1 minute. Add the chopped onion and bell pepper and saute 3 minutes. Add the cubed chicken breast, dried thyme, dried basil, rubbed sage, salt, and black pepper. Cook until the chicken is no longer pink. Add the Chardonnay and Burgundy wines, and pasta sauce and heat until bubbling. Add the Portobella mushroom pieces and cook until the mixture has reduced and is thick and hot.
- To serve, place two large serving spoonfuls of Autumn Leaves on each warmed plate and top with a large ladle of the chicken and Portobella sauce.
Nutrition Facts : Calories 415.8 calories, Carbohydrate 61.4 g, Cholesterol 19.3 mg, Fat 9.9 g, Fiber 6 g, Protein 17.4 g, SaturatedFat 1.9 g, Sodium 605.8 mg, Sugar 13.6 g
PENNE PORTABELLA (COPYCAT OF PASTA POMODORO'S DISH)
I saw one of the owners of Pasta Pomodoro make this on a local tv show. The measurements are approximate as he only demonstrated the ingredients used, no measurements. But this dish is easy and pretty hard to mess up. Mine tasted just as good as the one from the restaurant (I just tried this dish about a couple of weeks ago). A couple of pointers to make it tasty: Be sure to salt your water for pasta, this gives your pasta some flavor. After adding the pasta to the sauce, cook it for a minute of two so the pasta soaks up the sauce. After this step, you can taste and adjust flavor, adding parmesan cheese to give it more flavor (optional). Note: I actually didn't use the entire package of porchini mushrooms, only a little more than 1/2 of the package because it's expensive, also I used baby spinach instead of arugula because my kids do not appreciate the "bite" of the arugula.
Provided by JMigs0
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
- Prepare the sausage according to package directions (cooked throughly and browned), drain.
- Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
- Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
- Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
- Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.
Nutrition Facts : Calories 430.3, Fat 27.6, SaturatedFat 10.2, Cholesterol 57.9, Sodium 921.4, Carbohydrate 26.5, Fiber 4.1, Sugar 1.2, Protein 17.4
POLLO ALLA CACCIATORE
Chicken cacciatore is typical Tuscan dish, traditionally cooked in a terracotta pot with caramelized onions, capers, olives, tomatoes, and herbs. As a final touch, fried potatoes are added to the pot, too.
Provided by Maria
Categories Main Dish Recipes Chicken Chicken Cacciatore Recipes
Time 2h24m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
- Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
- Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.
- Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 34.6 g, Cholesterol 30.7 mg, Fat 17 g, Fiber 5.8 g, Protein 15.1 g, SaturatedFat 3.3 g, Sodium 271.3 mg, Sugar 6.6 g
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