SPINACH STUFFED BRACIOLE IN A SUNDAY SAUCE WITH PAPPARDELLE
Provided by Rachael Ray : Food Network
Time 3h45m
Yield 4 servings
Number Of Ingredients 37
Steps:
- For the braciole: Defrost, drain, and wring the frozen organic spinach dry in a clean kitchen towel and separate with your fingertips while adding to a mixing bowl. Season the spinach with salt, black pepper, and a little nutmeg. Add the chopped hard-boiled eggs, currants, pine nuts, finely chopped garlic, and cheese to the bowl and gently combine. Season the meat with salt and pepper and arrange each steak with one of the narrow ends near you. Divide the filling evenly among the meat slices. Scatter the filling over the meat leaving a 1/2-inch edge or border on the sides. Fold the edge over the filling and tuck in the edges as you roll each bundle to secure the filling. Wrap and roll the remaining bundles and secure with kitchen twine to cover the ends and middle, like wrapping a package.
- Heat a large Dutch oven with 2 tablespoons extra-virgin olive oil a couple of turns of the pan over medium-high heat. Brown the meat bundles 6 to 8 minutes to evenly caramelize the meat all over.
- For the sauce: Remove the bundles from the pan and add 1 tablespoon more olive oil, give a turn of the pan to coat. Add the chopped carrots, onions, sliced garlic, bay leaf and season with salt and pepper. Let the vegetables cook 5 minutes to soften, then stir in the chopped rosemary and sage for 1 minute. Add the tomato paste and stir to develop the fragrance, then add the white wine and scrape up the pan drippings. Stir in the chicken stock and tomatoes. Break up the tomatoes with a spoon or potato masher. Bring the sauce to a bubble, add the meat back to the pot and reduce the heat to a simmer, cover and cook 2 hours more, stirring occasionally.
- After 2 hours, brown the sausages in a frying pan with a tablespoon of extra-virgin olive oil, a turn of the pan. Add the browned links to the sauce and gently submerge them, nestling them in with the meat bundles. Simmer the mixture 30 minutes more to cook the sausages through and combine their flavor into the sauce.
- Bring a pot of water to a boil for pasta. Salt the water and cook the pasta to al dente. Reserve a cup of starchy cooking liquid just before draining.
- Remove the meat bundles to a platter and cover with foil to keep warm. Remove the sausages to a separate plate to cool.
- Drain the pasta and return to a hot pot. Add 1 tablespoon butter, cut into pieces, and half of the sauce, toss to combine, adding a little starchy cooking water to make it all come together for you.
- Cut the string from the meat and serve the meat dotted with more sauce and sprinkled with fresh parsley on large dinner plates with hot pappardelle pasta topped with fresh basil and some shaved Parm alongside.
- Cook's Note: Reserve the sausages and any remaining spoonfuls of sauce for a make-ahead meal later in the week. Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone, recipe follows.
- Special equipment: Kitchen twine .
- To make sandwiches:
- If you are cooking a make-ahead meal with bread that will not be used for a couple of days, place it in the freezer in an airtight bag or wrap well. Unwrap to defrost at room temperature and then crust in a warm oven.
- Meanwhile, heat a couple of tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add mushrooms and saute until soft, about 5 minutes. Add the onions, cubanelle peppers, chile pepper, and garlic to tender-crisp, 5 minutes more.
- Cook's Note: Do not salt the onions and peppers as it will draw more liquids out and we are undercooking a bit for a make-ahead meal.
- Cool and store the mushroom mixture. To reheat the mushroom mixture: Add a splash of stock or water over medium heat and season with salt and pepper.
- To reheat the sausages: Add a splash of stock or water to the sausages to loosen the sauce. Add a ladle of sauce to the mushroom pan.
- Preheat the oven to 375 degrees F. Split the bread horizontally then halve into 4 large pieces. Arrange the bread pieces on cooling racks set over baking sheets to allow the heat to circulate all around the bread. Halve the sausages lengthwise. Dot the bread with sauce, top with the sausages cut-side-down, dot with more sauce and top with peppers and cheese. Bake the bread 12 to 15 minutes, or until melted and brown at the edges. Garnish with parsley and serve.
SPINACH PAPPARDELLE
Creamy and delicious pasta that vegetarians and carnivores alike love. You can also divide the pasta into serving plates after step three, and instead of mixing the yolks etc. you can put them into little piles on the pasta - looks very pretty. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.
Provided by kolibri
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pappardelle until al dente. Drain and reserve.
- Heat the butter in the pan and saute the shallots and garlic until soft. Add the wine and bring to boil, simmer until reduced to half. Then add chicken stock and reduce to half again.
- Add mustard, cream and the pasta, and simmer for couple of minutes. Season.
- Add the egg yolks, spinach, parmesan and parsley and mix.
- Serve immediately.
Nutrition Facts : Calories 855.9, Fat 29.3, SaturatedFat 15.8, Cholesterol 255.9, Sodium 834.7, Carbohydrate 103.3, Fiber 4.8, Sugar 4.5, Protein 36.6
PAPPARDELLE CON SALSICCIA E SPINACI (PAPPARDELLE WITH SAUSAGE AND SPINACH)
Steps:
- Fill a medium pot half full of water; add salt and bring to a boil over high heat.
- In a large skillet, heat the olive oil over medium-high heat until hot. Add the onion, garlic and basil and cook, tossing, until the onion turns translucent, about 2 minutes. Add the chicken stock, tomatoes and some salt and pepper. Cook until the tomatoes are soft, about 5 minutes, then mix in the sliced sausage and spinach to warm. Remove from the heat
- Drop the pappardelle in the boiling water and cook 3 to 4 minutes. Drain the pasta, then add it to the tomato-sausage mixture (or use tongs to carefully transfer it from the water to the tomato-sausage mixture). Next, add the cheese and butter and toss or stir until the pasta is colored by the sauce and the sauce thickens. Place in bowls and drizzle with the truffle infused oil.
PAPPARDELLE WITH SQUASH, MUSHROOMS, AND SPINACH
Provided by Bon Appétit Test Kitchen
Categories Mushroom Pasta Side Vegetarian Quick & Easy High Fiber Parmesan Spinach Butternut Squash Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.
PAPPARDELLE WITH BABY SPINACH, HERBS & RICOTTA
Make and share this Pappardelle With Baby Spinach, Herbs & Ricotta recipe from Food.com.
Provided by WKernan
Categories < 30 Mins
Time 27m
Yield 4 1.75 c per serving, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta with 1 T salt. Drain, reserve 1 c cooking liquid.
- Combine 1/2 c cooking liquid & ricotta cheese in food processor.
- Combine pasta, cheese mixture, spinach & remaining ingredients in large bowl. Toss to combine. Add additional cooking liquid if needed.
Nutrition Facts : Calories 330.6, Fat 11.5, SaturatedFat 3.5, Cholesterol 14.6, Sodium 1978.5, Carbohydrate 44.7, Fiber 2.6, Sugar 1.8, Protein 11.9
More about "spinach pappardelle recipes"
SPINACH AND RICOTTA PAPPARDELLE RECIPE - LIDIA BASTIANICH …
From foodandwine.com
3/5 Total Time 30 minsServings 4
- In a large pot of boiling salted water, cook the pappardelle pasta until al dente. Drain the pappardelle thoroughly, reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large deep skillet, heat the olive oil. Add the scallions and sage and cook over high heat until lightly browned, 2 to 3 minutes. Add the spinach in large handfuls and cook, stirring, until wilted. Add the pasta, butter and ricotta and toss. Add 3/4 cup of the reserved pasta cooking water and the Parmigiano and season generously with salt and pepper. Cook over moderately low heat, tossing, until the sauce is thick and creamy, adding more of the pasta water as needed. Transfer the pappardelle to bowls and serve right away, with grated Parmigiano.
SPINACH PAPPARDELLE WITH FETA& A FRIED POACHED EGG
From busyinbrooklyn.com
PAPPARDELLE WITH TOMATOES AND BASIL - HIP FOODIE MOM
From hipfoodiemom.com
MUSHROOM AND SPINACH PAPPARDELLE (LIGHTENED UP, …
From honeywhatscooking.com
10 BEST PAPPARDELLE PASTA RECIPES | YUMMLY
From yummly.com
PAPPARDELLE RECIPES | COOKING LIGHT
From cookinglight.com
SPINACH PAPPARDELLE - RCL FOODS
From rclfoods.com
MUSHROOM SPINACH PAPPARDELLE | EAT. DRINK. LOVE.
From eat-drink-love.com
PAPPARDELLE WITH SPINACH, TOMATOES AND PINE NUTS …
From eatsmarter.com
PAPPARDELLE WITH SPINACH AND FETA RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Cook the pappardelle in a large pot of boiling salted water until al dente. Drain the pasta in a colander set in the sink, reserving 1/4 cup of the cooking water.
- Meanwhile, in a large, deep skillet, cook the spinach over high heat, stirring until wilted, about 1 minute. Drain the spinach in a colander set over a bowl and press gently; reserve the liquid. Coarsely chop the spinach.
- Wipe out the skillet and add the olive oil and garlic. Cook over moderate heat, stirring, until the garlic is lightly browned. Add the crushed red pepper and cook for 30 seconds. Add the spinach and a generous pinch of salt and cook, stirring until hot, about 1 minute.
- Add the pasta to the skillet along with the reserved spinach liquid and pasta cooking water and season with salt. Cook until the liquid has nearly evaporated and the spinach is silky, about 3 minutes. Stir in the feta and parsley and serve in deep bowls.
7 BEST PAPPARDELLE PASTA RECIPES - IZZYCOOKING
From izzycooking.com
CREAMY PAPPARDELLE WITH PANCETTA, PEAS, SPINACH AND SHALLOT CRISPS
From spicesinmydna.com
SPINACH PAPPARDELLE - FOOD24
From food24.com
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SAUCE RECIPES - PAPPARDELLE'S PASTA
From pappardellespasta.com
CREAMED SPINACH PAPPARDELLE – CHEF J. JACKSON
From chefjjackson.com
SPINACH PAPPARDELLE WITH TUNA AND TOMATO SAUCE - TASTE LIFE
From tastelife.tv
EASY SHRIMP PAPPARDELLE (5 INGREDIENTS!) - COOKING FOR KEEPS
From cookingforkeeps.com
WILTED SPINACH AND GARLIC WITH GARDEN SPINACH ANGEL HAIR
From pappardellespasta.com
FRESH PAPPARDELLE WITH SPINACH AND SPICY TOMATO SAUCE RECIPE
From reluctantgourmet.com
SPINACH PAPPARDELLE WITH RED PEPPER SAUCE - VEGAN YACK ATTACK
From veganyackattack.com
PAPPARDELLE WITH PULLED PORK & WILTED SPINACH - SALTNPEPPERHERE
From saltnpepperhere.com
PAPPARDELLE WITH MUSHROOMS & SPINACH RECIPE - THEVEGANKIND
From thevegankind.com
PAPPARDELLE WITH BABY SPINACH, HERBS, & RICOTTA RECIPE
From myrecipes.com
HOMEMADE PAPPARDELLE RECIPE - JOHNNY MONIS | FOOD & WINE
From foodandwine.com
MEDITERRANEAN PAPPARDELLE A LA SPANAKOPITA
From thehungrybites.com
TOMATO, CHARD, KALE, SPINACH PAPPARDELLE - GIANGI'S KITCHEN
From giangiskitchen.com
SPINACH PAPPARDELLE WITH FETA - NATURALANDKOSHER.COM
From naturalandkosher.com
PAPPARDELLE WITH WILTED SPINACH, SWEET PEAS, AND FRESH RICOTTA
From sunbasket.com
PAPPARDELLE WITH WILTED SPINACH, SWEET PEAS, AND FRESH RICOTTA
From sunbasket.com
PAPPARDELLE PASTA WITH SEAFOOD SAUCE RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
SPINACH PAPPARDELLE - RECIPE
From cooking-better.com
PAPPARDELLE WITH SPINACH AND FETA RECIPE - FOOD NEWS
From foodnewsnews.com
WEEKNIGHT RICOTTA & SPINACH PAPPARDELLE - UNWRITTEN RECIPES
From unwrittenrecipes.com
PAPPARDELLE PASTA WITH MUSHROOMS - COOKING WITH AYEH
From cookingwithayeh.com
PAPPARDELLE WITH AUBERGINE AND SMOKED CHILLI RECIPE
From foodandthefabulous.com
SPINACH PAPPARDELLE WITH SPINACH, MUSHROOMS AND WHITE WINE …
From happybellyafter.com
SALMON ASPARAGUS AND SPINACH PAPPARDELLE – A GOURMET FOOD BLOG
From agourmetfoodblog.com
MUSHROOM SPINACH PASTA WITH SHALLOTS - FAMILYSTYLE FOOD
From familystylefood.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pasta #european #italian #dietary #pasta-rice-and-grains
You'll also love