CROSTINI ALLA ROMANA
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
- Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
- Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.
GNOCCHI ALLA ROMANA
Enjoy this gnocchi with a homemade tomato sauce or even a beef ragu. The sauce is rich, buttery and soothing - and you don't even need to chop an onion
Provided by Diana Henry
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 8
Steps:
- Put the milk in a large saucepan with a pinch of salt and heat until you can see steam rising from it. Whisking all the time, sprinkle in the semolina in a slow and steady stream. The mixture will thicken and become hard to whisk. When all the semolina is in, lower the heat to medium-low and start to beat the mixture with a wooden spoon. Cook until it starts to leave the sides of the saucepan and is very thick. Take the pan off the heat. Stir in half the butter and all the cheese until they are completely incorporated, then add the egg yolks one at a time, stirring until they are mixed in too. Taste the mixture for seasoning.
- Spread the mixture out in a medium (about 30 x 20cm) baking tin to the thickness of about 1.5 cm, making it as smooth as possible. Cover and when cool, put in the fridge to firm up - it will take about 45 mins-1 hr.
- For the sauce, tip everything into a saucepan and season well. Simmer gently for 45 mins, stirring every so often. Heat oven to 220C/200C fan/gas 7.
- Butter a gratin dish or baking dish (about 30cm wide). Using a pastry cutter or the rim of a glass, cut out rounds of the gnocchi mixture about 4cm across and lay them, slightly overlapping, in the dish. Melt the rest of the butter and pour it over the top, then scatter a generous amount of parmesan on top. Bake in the oven for about 25-30 mins or until the gnocchi are sizzling on top and golden.
- Take the onion out of the tomato sauce, check the sauce for seasoning and serve with the gnocchi.
Nutrition Facts : Calories 629 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
THE REALTOR'S SALSA ROMANA (NOT HOT)
Use this like bruschetta on pasta, fish and garlic toast. I really like it served with a big, juicy steak off the grill. In the summertime when the tomatoes are fresh, this is a fabulous way to use them up! Sometimes I add about a couple of teaspoons of lemon juice for extra zing. It needs to sit for an hour or 2 so the flavors can blend so be sure to allow time for that.
Provided by Realtor by day
Categories Vegetable
Time 10m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Thoroughly combine all the ingredients together in a mixing bowl.
- Allow to sit at room temperature for 1-2 hours before serving.
Nutrition Facts : Calories 162.4, Fat 14, SaturatedFat 1.9, Sodium 784.8, Carbohydrate 9.2, Fiber 2.9, Sugar 4.6, Protein 2.2
SALSA ROMANA
Make and share this Salsa Romana recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 10m
Yield 3 cs.
Number Of Ingredients 6
Steps:
- Thoroughly combine all the ingredients together in a mixing bowl.
- Allow to sit at room temperature for 1 hour before serving.
SALSA ROMANA
Steps:
- Thoroughly combine all the ingredients together in a mixing bowl. Allow to sit at room temperature for 1 hour before serving. Variation: Add 1 tblsp balsamic vinegar for a tarter flavor.
SALSA MACHA
Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it's easy to make, and stores well. It's also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you've made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.
Provided by Tejal Rao
Categories condiments
Time 30m
Yield About 3 cups
Number Of Ingredients 10
Steps:
- In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.
- Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.
- Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.
- Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.
- Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.
SALSA ROJA
Preparing homemade salsa lets you alter the flavor to fit your palate. Whip this easy snack together and serve with fresh veggies or. my favorite, lime tortilla chips. -Amber Massey, Coppell, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 7 cups.
Number Of Ingredients 14
Steps:
- Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined. , Transfer to a bowl; stir in avocados. Serve with tortilla chips.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
SALSA ROSA
Directly from Italy: a typical Italian recipe. Try it with salads!
Provided by Lucia
Categories Appetizers and Snacks
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!
Nutrition Facts : Calories 85.5 calories, Carbohydrate 0.8 g, Cholesterol 3.9 mg, Fat 8.2 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 86.2 mg, Sugar 0.5 g
More about "salsa romana recipes"
CALAMARES A LA ROMANA RECIPE | TIPS&TAPAS
From tipsandtapas.com
POLLO ALLA ROMANA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
THE BEST 5 MINUTE RESTAURANT STYLE HOMEMADE SALSA …
From ohsweetbasil.com
RESTAURANT STYLE SALSA RECIPE | RECIPETIN EATS
From recipetineats.com
SALTIMBOCCA ALLA ROMANA: TRADITIONAL SALTIMBOCCA …
From eataly.com
EASY HOMEMADE SALSA RECIPE - COOKING CLASSY
From cookingclassy.com
BEST RED SALSA RECIPE (READY IN 10 MINUTES) - COOKIE …
From cookieandkate.com
GNOCCHI ALLA ROMANA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SALSA ROSADA OR SALSA GOLF - LATIN RECIPES - LAYLITA'S …
From laylita.com
SALSA ROJA RECIPE - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
MEDITERRANEAN-STYLE HOMEMADE SALSA RECIPE
From themediterraneandish.com
SALSA ROJA RECIPE - BETTER THAN RESTAURANT SALSA ROJA
From mylatinatable.com
20 BEST SALSA RECIPES | HOW TO MAKE FRESH SALSA | RECIPES, …
From foodnetwork.com
SALSA ROJA | MEXICAN PLEASE
From mexicanplease.com
SALTIMBOCCA ALLA ROMANA {VEAL SALTIMBOCCA ROMAN …
From italianrecipebook.com
CICORIA ALLA ROMANA: SAUTéED CHICORY GREENS ROMAN STYLE
From maricruzavalos.com
ROMAN SEMOLINA GNOCCHI (GNOCCHI ALLA ROMANA) RECIPE
From seriouseats.com
THE BEST CARCIOFI ALLA ROMANA RECIPE: JUST 5 INGREDIENTS!
From strictlyrome.com
SALSA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPIEDINI ALLA ROMANA - LINDA\'S ITALIAN TABLE
From lindasitaliantable.com
SALTIMBOCCA ALLA ROMANA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
10 BEST PASTA ROMANA SAUCE RECIPES | YUMMLY
From yummly.com
EASY SALSA ROJA - FOOD BLOG WITH AUTHENTIC MEXICAN RECIPES
From mexicanfoodjournal.com
CLAY'S KITCHEN : SALSA RECIPES
From panix.com
EASY HOMEMADE SALSA (RESTAURANT-STYLE) - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST PASTA ALLA ROMANA RECIPES | YUMMLY
From yummly.com
SALSA RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE FRESH SALSA ROJA - RAW RED SALSA (EASY)
From mexicoinmykitchen.com
SALTIMBOCCA ALLA ROMANA: THE ORIGINAL RECIPE
From sanpellegrinofruitbeverages.com
THE REALTOR'S SALSA ROMANA (NOT HOT) - PLAIN.RECIPES
From plain.recipes
SALSA ROMANA RECIPE BY MEAL.MATES | IFOOD.TV
GREAT SALSA BOOK RECIPES BY MARK MILLER - EILEE
From eilee.net
SALSA ROMANA - RECIPE | COOKS.COM
From cooks.com
SALTIMBOCCA ALLA ROMANA (ROMAN-STYLE VEAL CUTLETS) - ITALIAN …
From giallozafferano.com
GNOCCHI ALLA ROMANA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
70 RECIPES WITH SALSA TO EAT FOR BREAKFAST AND DINNER
From tasteofhome.com
AUTHENTIC SPAGHETTI ALLA CARBONARA, ROMAN CLASSIC RECIPE
From italianbellavita.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love