POLENTA SQUARES WITH MUSHROOM RAGU RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories appetizer
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 36 bite-size hors d'oeuvres
Number Of Ingredients 12
Steps:
- Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
- Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
- Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.
Nutrition Facts : Calories 25 calorie, FatContent 1.5 grams, SaturatedFatContent 1 grams, CholesterolContent 3 milligrams, SodiumContent 86 milligrams, CarbohydrateContent 2 grams, ProteinContent 1 grams, SugarContent 0 grams
MUSHROOM RAGU RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Provided by Giada De Laurentiis
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
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OTTOLENGHI SPICY MUSHROOM LASAGNE RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine Italian
1. Preheat the oven to 230°C fan.
2. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt and spread out on a large, 40cm x 35cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan.
3. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.
4. Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.
5. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta.
6. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.
QUICK RAGù WITH RICOTTA AND LEMON RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine italian
- Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.
QUICK RAGù WITH RICOTTA AND LEMON RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine italian
- Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.
BEEF OSSO BUCCO RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 07 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 398 calories per serving
- In a large resealable container, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt., Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves., Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired, serve over polenta.
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