Surf & Turf Panache Sauce w/saffron pappardelle pasta
INGREDIENTS
- 2 tablespoons of olive oil
- 2 cloves of minced garlic
- 3 oil-packed anchovies rinsed
- 1 (15-ounce) can whole tomatoes with their juices
- 1 tablespoon capers rinsed and drained
- 1/4 cup of chopped pitted Kalamata olives
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoon basil leaves sliced
- Sea salt and pepper to taste
PREPARATION
1. In a saucepan, heat the olive oil for about 30 seconds
2. Add in the garlic, anchovies and red pepper flakes and stir with wooden spoon un l the ingredients have a sweet smelling scent for about 2 minutes
3. Add tomatoes and some of its juices, roughly cutting with kitchen shears or breaking up tomatoes with hands
4. Stir in capers and olive
5. Bring to a boil and immediately reduce to a simmer until all the flavors are amalgamated. Season with salt and pepper to taste
6. Let simmer until semi-reduced but not dry for about 5-7 minutes
7. In a separate pan pour in some sauce and add in the already cooked trenette sauté until the pasta and the sauce is incorporated
8. Plate the trenette pasta and garnish with basil
INGREDIENTS 3 tablespoons olive oil 2 teaspoons butter 2-3 crush garlic cloves 2 tablespoons chopped onions 2 plum tomatoes sliced into wedges (may substitute with cherry tomatoes) ½ cup of cut asparagus 3 artichoke hearts cut lengthwise 2 tablespoon chopped pitted Gaeta olives ½ cup of grated Parmigiano cheese ½ cup of vegetable stock Sea salt & pepper to taste PREPARATION 1. Heat the onions with olive oil 2. Add butter for 2 minutes 3. Stir in the asparagus and artichokes and saute’ until tender for about 3 minutes 4. Add olives and tomatoes and keep stirring in all the vegetables soften 5. Season with sea salt and pepper to taste. 6. Pour in the stock and continue cooking until sauce thickens 7. Sprinkle the Parmigiano Reggiano to finish once plated
INGREDIENTS 2 tablespoons of olive oil 1 tablespoon chopped onions 1 cup of cherry tomatoes 1 cup of arugula or asparagus A pinch of sea salt & pepper to taste Fresh basil Optional - A splash of white wine Optional – 2 tablespoons of heavy cream PROCESS 1. Heat the onions with olive oil for 2 minutes 2. Add wine and tomatoes 3. Season with salt and black pepper to taste 4. Simmer for about 2-3 minute until tomatoes softens then add the arugula or asparagus 5. Add the cream 6. Place the cooked ravioli into the warm sauce to incorporate into the ravioli 7. Place the ravioli onto a plate and top it off with the remaining sauce
INGREDIENTS ¼ cup of each chopped-diced vegetables Zucchini, carrots and asparagus, (vegetables are interchangeable to your liking) 1 tablespoon butter 1 cup vegetable broth 1½ tablespoon chopped onions, or shallots 2 tablespoons tomato sauce 2 tablespoons olive oil 1 tablespoon of Parmigiano Reggiano cheese Salt and black pepper to taste PREPARATION 1. Sauté onions or shallots for 2 minutes with olive oil 2. Add in the vegetables and butter 3. Season with salt and black pepper 4. Cook until semi soft about 2-3 minutes 5. Add the broth 6. Reduce heat and continue to cook for 3 minutes 7. Add the cooked ravioli into the sauce 8. Add the Parmigiano cheese.
INGREDIENTS 3 tablespoons of olive oil 2 diced shallots 1½ cups of cherry tomatoes (whole or cut in half) 2 strips of pancetta sliced into squares ¼ cup of vegetable broth A pinch of sea salt & pepper to taste Fresh basil PREPARATION 1. Heat the shallots with olive oil for 2 minutes 2. Add in the pancetta 3. Let the pancetta caramelize for about 3 minutes 4. Add tomatoes 5. Season with sea salt and black pepper to taste 6. While the tomatoes are cooking, crush them with a fork and stir 7. Simmer for about 2-3 minutes until tomatoes soften 8. Pour the broth into the mix 9. Add the cooked ravioli into the pan with the sauce and sprinkle Parmigiano cheese 10. Top off the plated ravioli with a slice of goat cheese 11. Fresh basil for garnish
INGREDIENTS ½ cup Cherry Tomatoes 3 Prosciutto Slices fine cut into strips 1 tablespoon of Shallots or 3 small garlic clove smashed ½ cup of Asparagus 2 tablespoons of Olive Oil 1 teaspoon of Goat Cheese ½ tablespoon of Tarragon chopped Black pepper & Salt to taste Optional - A pinch of lemon zest PREPARATION 1. Heat olive oil for two minutes and add the shallots (or garlic), cherry tomatoes and prosciutto 2. Stir for about 3-4 minutes or until tomatoes are tender 3. Add asparagus, goat cheese and stir 4. Blend in the lemon zest (optional) 5. Season with pepper and salt to taste 6. Place the cooked ravioli in the pan and let it combine with the sauce 7. Garnish with tarragon
INGREDIENTS 3 tablespoons of butter 2 teaspoons of diced shallots 3 fresh sage leaves chopped 3 whole fresh sage Sea salt and white pepper to taste PREPARATION 1. In a pan heat the shallots with the butter for 1-2 minutes until shallots are translucent over low-medium heat 2. When the butter begins to get bubbly, add the chopped sage and season with salt & pepper 3. Continue to mix and cook until the butter turns slightly brown 4. By now, this simple sauce should have a nutty aroma 5. Add the already cooked ravioli into the pan and let the sauce coat the ravioli
INGREDIENTS 3 tablespoons of olive oil 3 crushed garlic cloves 1½ cups of cherry tomatoes (whole or cut in half) A pinch of sea salt & pepper to taste 1 tablespoon of Parmigiano Reggiano cheese Fresh basil or thyme Optional – chopped spinach with the sauce PREPARATION 1. Heat the garlic with olive oil for 2-3 minutes 2. Add tomatoes 3. Season with sea salt and black pepper to taste 4. While the tomatoes are cooking crush them with a fork and stir 5. Simmer for about 2-3 minutes until tomatoes soften 6. Add the cooked ravioli into the pan with the sauce 7. Sprinkle Parmigiano Reggiano cheese 8. Shake the pan and then plate the ravioli 9. Top it with fresh basil or thyme
INGREDIENTS 2 tablespoons of unsalted butter 1 tablespoon of chopped shallots 4-5 pieces of chunky Maryland crabmeat 1 cup of tomato sauce A splash of cognac 2-3 tablespoons of heavy cream A pinch of sea salt & pepper to taste Fresh basil or fresh tarragon PREPARATION 1. In a medium size pan heat the shallots with the butter until the shallots are translucent for 2 minutes 2. Add the crabmeat and cook it for about 2-3 minutes 3. Remove the pan away from the stove, add the cognac and place it back onto the stove to cook off the alcohol. 4. Add the tomato sauce and the cream 5. Season with salt and black pepper to taste 6. Simmer for about 2-3 minutes until all the flavors has been released from the ingredients 7. Add the cooked ravioli into the warm sauce 8. Plate the ravioli and top off with the remaining sauce 9. Garnish with basil or tarragon
INGREDIENTS 2 tablespoons olive oil 1 teaspoon of chopped shallots ½ cup grappa 1 cup pureed tomato sauce 3-4 tablespoons of heavy cream A pinch of sea salt & pepper to taste Fresh basil Optional – peas, diced prosciutto and mushrooms PREPARATION 1. Heat the shallots in a pan with olive oil until shallots are translucent 2. Add slowly the grappa and let it evaporate 3. Add tomato sauce 4. Simmer for about one minute 5. Combine the cream and stir 6. Add the cooked sacchettoni into the warm sauce 7. Season with salt & pepper to taste 8. Shake the pan while sprinkling the Parmigiano onto the sacchettoni 9. Garnish with fresh basil
INGREDIENTS 1 tablespoon of olive oil 2 tablespoons of unsalted butter 1 tablespoon of chopped fine shallots 1 clove of garlic chopped A splash of white wine 2-3 tablespoons of heavy cream 1/2 freshly squeezed lemon juice 2 tablespoons of grated Parmigiano Reggiano cheese 3-4 shaved pieces of Parmigiano Reggiano cheese 4 fresh tarragon leaves A pinch of sea salt & pepper to taste PREPARATION 1. In a medium sized sauté pan, heat the olive oil and butter together with the shallots and garlic for about one minute 2. Add wine and the lemon juice and let it reduce for about 3 minutes 3. Season with salt and black pepper to taste 4. As it is simmering, add the grated Parmigiano cheese and stir the sauce for about 2-3 minutes Add the cooked ravioli into the warm sauce. 5. Plate the ravioli and top it off with the remaining sauce. 6. Garnish with the shaved Parmigiano cheese and tarragon leaves
