CRISPY PANCETTA CROSTINI WITH ARUGULA-LEMON PESTO
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 12 crostini
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve.
- Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool.
- Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine.
- Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve.
BEEF CARPACCIO ROLLS WITH ARUGULA, MANCHEGO CHEESE AND BALSAMIC GLAZE
Steps:
- Bring balsamic vinegar to a boil in a medium saucepan over medium-high heat and reduce it to 1/2 cup, stir in the honey. Let cool.
- Toss arugula with vinegar and oil and season with salt and pepper to taste. Lay out 1 slice of beef on a flat surface. Place 1 slice of cheese and two tablespoons of the arugula in the middle of the beef and roll up tightly. Repeat with the remaining beef. Place on platter and drizzle with balsamic reduction.
EASY BEEF CARPACCIO WITH ARUGULA RECIPE
Beef carpaccio is a fabulous appetizer to serve when entertaining guests-it looks and tastes great and it's easy to prepare.
Provided by Deborah Mele
Categories Appetizers and Hors d'Oeuvres
Time 1m
Yield 6
Number Of Ingredients 8
Steps:
- Wrap beef tenderloin in plastic wrap, and chill in freezer for 1 hour. Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Place slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper-thin.
- Arrange slices on 6 individual chilled plates. Add arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper. Arrange arugula in a pile in the center of each plate.
- Place remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a 2-cup measure. Use an immersion blender or hand blender to mix until thick. Drizzle mustard sauce around each plate avoiding arugula. Garnish plates with tomato quarters and serve immediately. Notes For this dish it is best to use baby or wild arugula, but if this is not available, you can use mixed baby salad greens. You can either drizzle your carpaccio dish with a lightly flavored mustard sauce as I have in my recipe, or choose to use a simple lemon vinaigrette. To create your vinaigrette, top your carpaccio with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt and pepper.
Nutrition Facts : Calories 461 kcal, Carbohydrate 8 g, Cholesterol 126 mg, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, Sodium 158 mg, Sugar 5 g, Fat 39 g, ServingSize serves 6, UnsaturatedFat 0 g
BEEF CARPACCIO WITH PEARS AND ARUGULA
Arugula brings its crisp, peppery qualities to a plate of Forelle pears, beef carpaccio, and shaved Parmesan. Tossing the greens in olive oil and lemon juice creates a citrusy tart complement for the fruit; the lemon also keeps the pear creamy-looking.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 7
Steps:
- Wrap beef in plastic, and chill in freezer until firm, about 1 hour. Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Gently pound slices between pieces of waxed paper. Refrigerate beef slices between pieces of waxed paper 1 hour (up to 2 hours).
- Whisk together oil, 2 teaspoons lemon juice, 1/2 teaspoon salt, and a pinch of pepper in a medium bowl; set aside.
- Cut pears into 1/2-inch-thick wedges. Toss with 2 tablespoons lemon juice in a bowl. Arrange beef in a single layer on serving plates. Drizzle with oil, and season with salt and pepper.
- Toss arugula with the dressing, and arrange over beef. Arrange pears over arugula. Top with Parmesan; drizzle with oil, and season with salt and pepper. Serve with lemon wedges.
SOFT-SHELL CRAB CROSTINI WITH ARUGULA BUTTER
For easy weeknight meals, I dry my cleaned crabs thoroughly so they don't steam, then sauté them in plenty of butter or oil. You could use a breading like flour or cornmeal to augment the crunch factor, but it also impedes the sweetness of the meat. And good crabs don't really need it. The trick is to know when to take them off the heat. As soon as they turn from gray-brown to rust and white, the texture goes from soft to taut and they are ready. Soft-shell crabs don't need much adornment; a squirt of citrus and some freshly ground black pepper offset the funky sea flavor beautifully. But a little garlic and something green and sprightly (here, a combination of arugula and chives) can make them even better.
Provided by Melissa Clark
Categories dinner, quick, appetizer
Time 25m
Yield 4 servings as an appetizer, 2 as a main course
Number Of Ingredients 8
Steps:
- Finely chop 1/4 cup of the arugula. Combine in a bowl with the butter, chives, garlic, salt and pepper.
- Heat 4 tablespoons of the arugula butter mixture in a large skillet over medium-high heat. Add the crabs and cook, without moving, until crisp and golden, 2 to 3 minutes a side. Transfer to a paper-towel-lined plate and sprinkle with salt.
- Preheat the broiler. Place the bread on a baking sheet and run under the broiler until golden, 1 to 2 minutes. (Watch carefully to see that they don't burn.) Spread the toasted bread with the remaining butter and each slice with a crab. Thinly slice the remaining arugula and sprinkle on top of each serving.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 15 grams, Sodium 213 milligrams, Sugar 2 grams, TransFat 1 gram
CARPACCIO ON CROSTINI WITH ARUGULA RECIPE
Provided by akselden
Number Of Ingredients 11
Steps:
- 1.Wrap each piece of beef in foil and chill in the freezer for 1to 2 hours, until about to freeze. 2. Whisk together the olive oil and lemon juice. Remove the beef from the freezer, unwrap, and slice paper-thin. Flatten the slices by pounding them between two pieces of waxed paper. Cut the slices into 1-1/2" pieces. 3. Tear the arugula leaves into pieces and place a piece on each crostini. Top with a piece of beef and drizzle on a Iirtle of the olive oil and lemon dressing. Sprinkle with salt and pepper and garnish with the Parmigiano Reggiano shavings. Crostini: 1. Slice the baguettes into 1/2" slices. 2. Set under pre-heated broiler and toast until lightly browned on both sides. If serving the same day, rub the bread slices with 1to 2 large garlic cloves, sliced in half lengthwise, then brush with 2 to 3 tbsp (25 to 45. ml) olive oil. If making in advance, let cool, then keep in an airtight container for up to two days. Rub with garlic and brush with olive oil before topping.
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