GRILLED SPAGHETTI
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h34m
Yield 6 servings
Number Of Ingredients 34
Steps:
- Preheat a grill on medium-high heat.
- Bring a large pot of salted water to a boil, cook pasta about half way according to package instructions. Drain the pasta and toss lightly with olive oil. Using a grill grate, grill the pasta over medium-high heat for about 3 to 4 minutes.
- Transfer the grilled pasta to a serving platter and spoon BBQ Gravy over the top. Place meatballs over the top and around the perimeter of the platter and top with more Gravy. Sprinkle with the sliced scallions and grated Parmesan.
- Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms.
- While the BBQ gravy is simmering, make the meatballs.
- In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
- Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti.
SPAGHETTINI SQUARED: PASTA WITH OLIVE OIL, GARLIC, AND ZUCCHINI
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes. While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandoline. If you do not have one, cut by hand into the longest, finest julienne you can manage. Season with salt and pepper. If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes. Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and parsley and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl; add the zucchini, basil oil, the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once. Cook's Note: The reason to save the basil oil to toss with the pasta at the end is so the oil will have a fresh, uncooked taste.
- Basil Oil (and other herb flavored oils):
- For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil. For woody herbs, such as rosemary, sage, thyme, oregano or lemon verbena: Use 1 cup packed leaves to 2 cups pure olive oil. In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through. It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. (Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil.) Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place. Cook's Notes: The oil passes through the filter faster if it's filtered while still hot, so set up your filter before you start the recipe. You'll need a flat-bottomed paper filter, like those used for some drip coffee machines. Cone-shaped filters tend to get clogged. Yield: about 1 1/3 cups
TRADITIONAL SPAGHETTI ALL'AMATRICIANA
This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.
Provided by Aldo
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
- Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.
Nutrition Facts : Calories 662.4 calories, Carbohydrate 97.2 g, Cholesterol 19.8 mg, Fat 19.7 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 4.4 g, Sodium 615.7 mg, Sugar 4.8 g
SPAGHETTI ALL'AMATRICIANA - MICHAEL CHIARELLO
This recipe, courtesy of Michael Chiarello, is also wonderful made with bucatini, a long, thin, tubular pasta.
Provided by Irmgard
Categories Spaghetti
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, unroll the pancetta.
- Cut it into 1-inch long chunks and then slice each chunk thinly across the grain.
- Heat the olive oil in a large skillet over moderately low heat.
- Add the pancetta and cook it until it renders some of its fat, about 5 minutes; do not allow it to crisp.
- Add the onion and cook until soft, about 10 minutes.
- While the onion is cooking, add the pasta to the boiling water.
- Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance.
- Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water.
- Simmer briefly to blend.
- When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat.
- Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the romano cheese.
- Serve immediately.
Nutrition Facts : Calories 406.9, Fat 8.2, SaturatedFat 1.2, Sodium 18.9, Carbohydrate 71, Fiber 4.1, Sugar 5, Protein 12.2
SPAGHETTI ALL'AMATRICIANA - MICHAEL CHIARELLO
Make and share this Spaghetti All'amatriciana - Michael Chiarello recipe from Food.com.
Provided by Pesto lover
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the pancetta in the freezer for 30 minutes so that it will be easier to slice. Start boiling water for the pasta. Unroll pancetta, Cut into 1 inch lengths and slice thinly across the grain. Saute pancetta in oil until it renders some of its fat. Don't brown or crisp it. Add onions and cook for 10 minutes. Put pasta in boiling water. To onions, add pepper flakes, parsley, stir, then add vinegar. Let it evaporate for about 2-3 minutes, then add tomato and 1/4 c of the pasta water. Simmer for a few minutes. Drain pasta when it it just shy of al dente and add it to the sauce and let it cook for about 4 minutes in the sauce to absorb the flavors. Put in bowl and put grated cheese on top to serve.
Nutrition Facts : Calories 270.2, Fat 5.5, SaturatedFat 0.8, Sodium 12.6, Carbohydrate 47.1, Fiber 2.7, Sugar 3.3, Protein 8.1
PASTA AMATRICIANA
Pasta amatriciana is a traditional Italian dish that features a sauce of guanciale (salt-cured pork jowl), tomato, pecorino romano and chiles. Some variations include onion and white wine. The final product tastes much more complex than the ingredient list would suggest: This simple pantry meal delivers deep flavors, as the bright, tangy tomato base balances the rich pork, and a mix of dried peppers adds layers of subtle heat. Guanciale can be found in Italian specialty shops or online, but pancetta is a good alternative. Bucatini is a thicker pasta with a hollow center that captures the thick sauce, but spaghetti delivers equally tasty results.
Provided by Kay Chun
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
- Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
- Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
- Divide pasta among bowls and garnish with more cheese and black pepper.
SPAGHETTI ALL'AMATRICIANA
Spaghetti All'Amatriciana is a traditional Italian dish that reminds me of my roots. This amatriciana sauce recipe features guanciale (dried pork cheek). Guanciale can be hard to find, but pancetta or thick-cut bacon are good substitutes. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook guanciale over medium heat until crisp, stirring occasionally, 5-8 minutes. Remove with a slotted spoon, drain on paper towels. Add carrots, onion and butter to pan drippings; cook until vegetables are tender, 5-7 minutes. Season with 1/2 teaspoons salt and 1/2 teaspoon pepper. Add half the garlic, rosemary and sage sprigs; cook until fragrant, 2 minutes., Stir in wine; cook until reduced, 2-3 minutes. Add tomatoes; bring to a boil. Reduce heat to low; simmer partially covered until sauce is thickened, stirring occasionally, 30-40 minutes., Remove and discard rosemary and sage sprigs; cool sauce slightly. In batches, add sauce to blender. Cover and process until desired consistency. Return sauce to pan. Stir in half of reserved guanciale, remaining garlic, salt and pepper. Add olive oil and red pepper flakes. Set aside; keep warm., In a large saucepan cook spaghetti according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Add drained spaghetti to pan with sauce; toss to combine. Add enough reserved pasta water for sauce to reach desired consistency. Garnish with remaining guanciale. If desired, sprinkle with cheese and fresh basil leaves.
Nutrition Facts : Calories 623 calories, Fat 28g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 1694mg sodium, Carbohydrate 68g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
More about "spaghetti allamatriciana michael chiarello recipes"
SPAGHETTI AMATRICIANA (SPAGHETTI WITH …
From giallozafferano.com
PASTA ALL'AMATRICIANA AS SERVED IN ROME (RECIPE) - LUCA'S ITALY
From lucasitaly.com
GRILLED SPAGHETTI : RECIPES : COOKING CHANNEL RECIPE | MICHAEL ...
From cookingchanneltv.com
PASTA AMATRICIANA - A BEAUTIFUL PLATE
From abeautifulplate.com
SPAGHETTI ALL'AMATRICIANA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPAGHETTI ALL’AMATRICIANA RECIPE - BBC FOOD
From bbc.co.uk
MICHAEL CHIARELLO RECIPES - FOOD NETWORK
From foodnetwork.com
SPAGHETTI ALL'AMATRICIANA - MICHAEL CHIARELLO - PLAIN.RECIPES
From plain.recipes
SPAGHETTI ALL'AMATRICIANA : RECIPES : COOKING CHANNEL …
From cookingchanneltv.com
SPAGHETTI ALL'AMATRICIANA | RECIPE | SEAFOOD BOIL, BOILED FOOD, FOOD ...
From pinterest.com
SPAGHETTI ALL'AMATRICIANA
From storage.googleapis.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