roasted tomatoes Archives - Proud Italian Cook

Creamy Warm Polenta with Broccoli Rabe, Mushrooms and Roasted Tomatoes

February 19, 2013 by Marie 19 Comments

Creamy polenta is the perfect winter fare, it’s warm, comforting and becomes the ideal rustic meal for a very cold winter day!

Fresh herbs, grated Parmigiano Reggiano and a touch of cream stirred into the polenta makes it so irresistible, you’ll be tempted to eat it straight out of the pan, trust me!

But please try and resist the urge because it tastes even better when it’s spread out all over a platter and then topped with your favorite vegetables.

I used garlicky broccoli rabe, juicy roasted tomatoes and sauteed portobellos to grace the top of mine. I didn’t even have time to plate it, we just grabbed 2 forks and went to town!

Now if you’re feeling like you need just a little more comfort, place a couple of poached eggs on top and let that yolk ooze on out. I guarantee all your senses will be satisfied!

Creamy Warm Polenta with Broccoli Rabe, Mushrooms and Roasted Tomatoes

Ingredients

1 cup polenta ( I used the quick cook kind)
2 cups of chicken broth, or vegetable
2 cups water
1 tablespoon butter
1/2 cup grated Parmigiano Reggiano
2 heaping tablespoons of fresh chopped parsley and basil
1/2 cup of half and half
drizzle of olive oil
3 portobello mushrooms, gills removed and sliced
1 bunch of broccoli rabe
5 campari tomatoes or several cherry tomatoes
2 shallots
4 minced garlic
splash of white wine

Instructions

Prepare Vegetables: Roast tomatoes on baking sheet with foil drizzled with olive oil at 400 until they slightly burst.
Boil broccoli rabe for 5 minutes then place in ice bath, drain, then saute with 2 cloves of shaved garlic, olive oil and a pinch of crushed red pepper.
Saute 2 chopped garlic and 2 chopped shallots in olive oil, add sliced mushrooms and a splash of white wine, cook until moisture evaporates.
For the Polenta: Boil water and broth along with the butter, whisk in polenta cook until bubbly and creamy.
Stir in grated Parmigiano, herbs and the half and half, drizzling a little more olive oil.
Spread polenta on a platter or board, arrange veggies on top, garnish with more Parmigiano

http://www.prouditaliancook.com/2013/02/creamy-warm-polenta-with-broccoli-rabe-mushrooms-and-roasted-tomatoes.html

19 Comments Filed Under: Eggs, Grains, Vegetables Tagged: broccoli rabe, creamy polenta, poached egg, portobello mushrooms, roasted tomatoes

Little Lasagnas with Tomato, Burrata and Pesto

March 5, 2012 by Marie 25 Comments

This recipe was inspired by a photo I saw in La Cucina Italiana magazine, and although my version is much more simplified than the original, using store-bought ingredients, I can assure you nothing lacked in the flavor department, in fact it was so dreamy it got rave reviews, but then how could it not with creamy burrata adorning it!

Being able to purchase fresh lasagna sheets and good quality pesto is key to the simplicity and taste, a quick 2 minute boil for the pasta then cooled down in ice water and patted dry.

The ingredients consist of fresh pasta sheets that are scattered with roasted tomatoes along with their lovely juice, dollops of store-bought basil pesto (not pictured here), grated parmesan another drizzle of olive oil and of course the main character, burrata cheese!

You can do 2 or 3 layers at a time, what ever you so desire, you’ll be assembling them on parchment paper that has been brushed with olive oil on a baking sheet, and because everything is precooked all you have to do is heat then up in a 450 oven until the burrata has melted and the edges are golden. Garnish with chopped basil and serve immediately!
This is fantastic for a dinner party just add a fresh green salad along with some crusty bread!
Here’s a link to the original recipe inspiration if you want to make your own pesto and farro based pasta sheets.
Buon Appetito!

25 Comments Filed Under: Featured, Fresh Pasta, Pasta Tagged: Burrata cheese, deconstructed lasagna, little lasangas, roasted tomatoes

Roasted Salmon with Pan Seared Gnocchi

February 22, 2012 by Marie 28 Comments

This is not so much a recipe, but by placing these components together you create a fabulous meal! If you read my blog regularly you know I love my roasted tomatoes, I make them simply by placing foil on a rimmed lined baking sheet then adding shaved garlic and a very generous amount of olive oil, salt and pepper over my sweet cherry, grape or Campari tomatoes, roasting them in a 400-425 degree oven. The tin foil holds all that juicy, tomatoey, oily goodness that comes out, for fear any would burn off!
For added flavor in this dish, capers and olives were tossed into the juice.
I always roast my salmon at 450 for 15 minutes, take it out and let it rest.

Have you tried pan seared gnocchi yet? I urge you to try it! I had leftover ricotta gnocchi in my freezer and right from the frozen state you saute it in a pan with melted butter and a drizzle of olive oil, the outside gets golden and crispy and the middle is soft. I learned this technique from watching Chef Jonathan Waxman in a live demo. It was the perfect companion for my salmon along with some sauteed spinach.