Ziti With Red Peppers Olives Artichokes And Gorgonzola Recipes

GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES

Steps:

• In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
• Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
• Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
• Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
• Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

ZITI WITH ROASTED PEPPERS, GREEN OLIVES, AND SPICY SALAMI

Steps:

• Char bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag and cool completely. Peel, stem, and seed peppers. Cut peppers lengthwise into 1/4-inch-wide strips.
• With machine running, drop garlic and shallot through processor feed tube and chop coarsely. Add olives, parsley, olive oil, and oregano and chop finely. Season to taste with salt and pepper. (Peppers and olive mixture can be made 1 day ahead. Cover and refrigerate separately. Bring to room temperature before continuing.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot; stir in peppers and olive mixture. Add salami and cheese; toss to combine. Serve warm or let stand at room temperature up to 2 hours.
• Buyer's guide:
• Look for brined green olives (not canned) in bins or jars in the supermarket's deli section. Spicy salami is widely available at Italian delis and at some supermarkets. The test kitchen used Piller's Caliente Salamil call 323-588-2100 or go to pillers.com to find a store in your area.

ARTICHOKE AND OLIVE FARRO SALAD

Steps:

• Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
• Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
• Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

ZITI WITH RED PEPPERS, OLIVES, ARTICHOKES AND GORGONZOLA

Steps:

• While ziti is cooking, combine oil, basil, oregano, garlic, red pepper flakes and cook over moderately-low heat for 30 seconds.
• Add spinach, peppers, olives and artichokes and cook, stirring, 2 minutes.
• Add wine and boil 2-3 minutes, or until liquid is reduced by half.
• Add cream and cook for 2 minute.
• Add cheese, stirring, until cheese is melted.
• Drain ziti and put into a large bowl.
• Pour sauce over and toss to coat.
• Sprinkle with parmesan.
• Serve immediately.