CLAM AND MUSSEL STEW WITH CAPOCOLLO AND VESUVIUS TOMATOES
Steps:
- To prepare the clams:
- Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo and parsley. Serve hot.
- To prepare the tomatoes:
- Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.
VESUVIUS TOMATOES
Categories Onion Tomato Side Roast Fall Bon Appétit Cambridge Massachusetts Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.
SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Provided by Mario Batali
Categories Christmas Dinner Seafood Cod Christmas Eve Simmer Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as an appetizer or 4 as a main-course
Number Of Ingredients 9
Steps:
- In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
- In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
- Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
- In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
- Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.
VESUVIUS TOMATOES
From Women of Taste Cookbook, Chef Judy Adams
Provided by Jeannie Burke
Categories Vegetables
Time 3h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 250.
- 2. In a large frying pan, put onions, garlic and add enough olive oil to just cover. Cook over moderate heat until onions are tender. Put tomatoes in a roasting pan large enough to hold them in one layer. Add cooked onions, garlic, basil, salt, red pepper flakes and sugar. Toss well. Add enough oil to come halfway up to the tomatoes. Roast for 3 hours, uncovered, until tomatoes are tender but not falling apart. Stir once during roasting. This can be made 1 -2 days in advance.
VESUVIUS TOMATOES
Ths recipe comes from Rialto at The Charles Hotel in Cambridge, Massachusetts. These well-seasoned roasted tomatoes are delicious as a warm salad topper, or chopped up in pasta, or added to soup. The original recipe calls for much more olive oil, but I like it like this.
Provided by EdsGirlAngie
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees F.
- Heat 1 tablespoon olive oil in skillet over medium heat and saute onions until tender, about 8 minutes.
- Place tomatoes in a single layer in large roasting pan, add onions, 2 more tablespoons olive oil, garlic, basil, salt, sugar and crushed red pepper.
- Toss to coat thoroughly, and roast until tomatoes are tender but not mushy, about 2 hours.
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- Remove the tomatoes with a slotted spoon or skimmer and plop them into the cold water. Repeat with the remaining tomatoes.
- When cool enough to handle, strip off the skins and remove the stems from the tomatoes with a sharp paring knife. Cut the tomatoes in half lengthwise, and do not remove the seeds or juice.
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