CHILE PASTE RECIPES

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CALABRIAN CHILE PASTA RECIPE | GIADA DE LAURENTIIS | FOOD ...



Calabrian Chile Pasta Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound penne pasta
2 teaspoons kosher salt 
1 cup grated pecorino
1 pint cherry tomatoes, quartered 
3 tablespoons Calabrian hot pepper paste 
1/3 cup chopped chives 
1 teaspoon grated lemon zest, from 1 lemon 
1 teaspoon lemon juice, from 1/2 lemon 
1/3 cup extra-virgin olive oil 

Steps:

  • In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
  • Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

HOMEMADE HARISSA RECIPE | BON APPéTIT



Homemade Harissa Recipe | Bon Appétit image

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Provided by Alon Shaya

Yield Makes about 1½ cups

Number Of Ingredients 12

15 dried chiles de árbol
2 dried guajillo chiles
1 dried ancho chile
1 tablespoon cumin seeds
1½ teaspoons coriander seeds
3 garlic cloves, smashed
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon tomato paste
1½ teaspoons hot smoked Spanish paprika
1 teaspoon kosher salt
¾ cup olive oil, divided

Steps:

  • Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15–20 minutes. Drain; remove stems and seeds and discard (wear gloves for this part if you have them).
  • Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in ½ cup oil. Process until oil is incorporated.
  • Transfer harissa to a bowl. Pour remaining ¼ cup oil over top.
  • Do Ahead: Harissa can be made 1 month ahead. Cover and chill.

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