eric akis: pasta marinara with roasted broccoli, plus skillet focaccia - how to clean cast iron

by:Longzhao BBQ     2020-03-31
eric akis: pasta marinara with roasted broccoli, plus skillet focaccia  -  how to clean cast iron
Some of the most satisfying meals are the least artificial.
A good example is a bowl of hot pasta with delicious sauce, simple decor and delicious bread.
Pasta can be any type you like
Rigatoni, fettuccini, penne, or other shapes.
All the taste was great with my simplicity on it-to-
Prepare the marinade.
Marinai is an Italian word for sailors.
Legend has it that the sauce is called marinade because long ago, the wife of the Italian sailor saw her husband's boat home so that their husband could enjoy a hot meal shortly after returning home.
In my marinara sauce version, the key ingredient is canned plum from San Masano, Italy (roma)
Tomatoes for sale in Italy/Mediterranean-
The tomatoes are rich in dark red and mature. they are perfect for making marinades, as well as vanilla, garlic and onions.
After the pasta is prepared, place it in a bowl with marinade and grilled broccoli flour and Parma cheese. The smoky-
Tasting Broccoli adds a nice green to the bowl, and of course, cheese always makes pasta more delicious.
The bread I had with pasta was focaccia I baked in plasteriron skillet.
It is light gold and hard leather, perfect for cleaning up any marinade left in the bowl.
Your favorite pasta, cooked and then topped with delicious tomato sauce and bright green smoke --
Taste broccoli.
Foccacia bread with pasta (
See recipes below).
Preparation time: 15 minutes Cooking time: about 30 minutes production: 2 small broccoli flowers from 12 to 14 copies (see Note)
1 tbsp extra virgin oil Salt and freshly ground black pepper taste 175 to 200g dry pasta such as rigatoni, penne or fettuccini
See recipes below)
Ground parmesan cheese, taste chopped fresh parsley, taste crushed red pepper slices, taste the preheated oven to 450 F.
Line a baking sheet with parchment paper.
Boil a large pot of light salt water at medium temperaturehigh heat.
Mix broccoli, oil, salt and pepper in a bowl and stir.
Put broccoli on a baking tray.
Bake for 10 minutes, then turn over each broccoli wreath and bake for another 5 minutes until tender, slightly burnt --
Look around the edges.
When baking broccoli, Add pasta to boiling water and cook until tender (
Recommended cooking time consultation package).
After cooking, drain the pasta and then separate between the two shallow bowls.
Add marinade to the pasta.
Now put six to seven pieces of roasted broccoli in each bowl.
Pasta with Parmesan cheese, parsley and red pepper slices can be sprinkled on it.
Note: the broccoli floret of Iused is about 1 1/2 to 2-
Tip a few inches wide, 2 to 2 1/2-inches long.
Eric's choice: if you like rich cheese, you can also put some soft goat cheese pieces on the pasta.
Season with vanilla and garlic, this simple sauce can be placed on your favorite pasta, including glutenfree types.
The rest of the sauce will freeze very well.
Preparation time: 10 minutes Cooking time: about 35 minutes to make: about 2 1/2 cups 1 (28-oz/798 mL)
San Masano Lee, Italy (roma)
Tomato 2 tablespoons extra virgin olive oil 1 large garlic clove, chopped 1/4 cups chopped onion 1/2 teaspoon dried beef to 1/2 teaspoon dried basil pinch fennel seeds (optional)
Pinch sugar, salt and freshly ground black pepper to taste the taste of tomatoes and juices.
Crush the tomatoes and cut them into pieces with your hand.
Heat oil with medium-sized, heavy-
The bottom of the pot is under fire.
Add garlic and onions and cook until it is light and golden, about three to four minutes.
If used, mix basil, oregano and fennel seeds and cook for another 15 to 30 seconds.
Add tomatoes and sugar.
Simmer the sauce slowly and adjust the heat as needed to keep it slow (
Small bubbles should break on the surface).
Loosen the lid and sim after 30 minutes. (
Do not completely cover the pan, as steam escaping from the boiling sauce must be allowed. )
Wash the sauce in a mixer or food processor, or wash the sauce in a soaked pan (hand)blender.
Taste the sauce as needed, season it with salt and pepper, and use it. Olive oil-and herb-
Seasoned bread baked in a frying pan until it has a hard crust and gold color.
Preparation: 25 minutes plus dough rise time cooking time: 20 to 22 minutes
2/3 cup of round bread (not hot)
1 teaspoon of water active dry (traditional)
Yeast 1/2 teaspoon sugar 1 tablespoon plus 4 teaspoon extra virgin olive oil (divided)
, Plus more than 1 1/2 cup of mixing bowl-
Purpose flour 1/4 teaspoon of salt 1/4 teaspoon of dried beef to 1/4 teaspoon of dried basil coarse sea salt and freshly ground black pepper, taste in a large bowl, or in a bowl of a stand mixer with dough hooks, mix water, yeast and sugar together.
Dissolve the yeast for 5 to 10 minutes and then add 1 tablespoon of olive oil.
If using a stand mixer, add 1 1/2 cup of flour and 1/4 teaspoon of salt to mix at medium speed until the dough is smooth and pulled apart from the side of the bowl (
The dough should be quite soft and a bit sticky).
Stir the dough for another five minutes.
If you stir the dough with your hands, slowly add a cup of flour and 1/4 teaspoon of salt and place it in the yeast/water mixture with a spoon until the dough is loosely gathered together.
Gently wipe the clean working face with the remaining flour.
Collect the dough, scrape the sides of the bowl if necessary, and place it on the counter.
Gently Dab a Dab in the flour, apply a layer and knead for six to eight minutes until the dough is smooth but still has a slight stickiness.
Gently apply olive oil to the bottom of the deep bowl.
Place the kneaded dough in a bowl, cover it with plastic wrap, and rise at warm room temperature until the size is doubled, about 75 to 90 minutes.
Brush 10 bottom-
Inch cast iron or other waterproof frying pan with 2 teaspoons of olive oil.
Put the dough in a frying pan.
Press the dough round and fill the bottom of the pan.
Now use your fingertips to make many shallow dents on top of the dough.
Sprinkle the remaining 2 teaspoons of olive oil on the dough and sprinkle it with oregano, basil, coarse salt and pepper.
Let the dough rise in the frying pan for 40 minutes (
It won't double again, but this happens when baking).
Set up a grill in the middle of the oven.
Preheat the oven to 425 F.
Bake for 20 to 22 minutes or until it is swollen and golden.
Let's take a few minutes off in the pan, then lift it up from the pan and put it on the cutting board.
Supply foccacia at warm or room temperature, cut into wedges.
Eric Akis is the author of 8 cooking books.
His column appears in the Life section on Wednesday and Sunday.
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