Best Cozze Al Forno Recipes

Roasted Breaded Mussels (Cozze Al Forno) image

Provided by beach bum in the Ph

Categories Mussels

Time 40m

Yield 6 per person, 6 serving(s)

Number Of Ingredients 7

2 lbs medium mussels, scrubbed well
2 tablespoons fresh garlic, minced
3 tablespoons flat leaf parsley, chopped
1/2 teaspoon dried oregano, crumbled
2 tablespoons parmigiano, freshly grated
1/4 cup Italian seasoned breadcrumbs
1/4 cup extra virgin olive oil

Steps:

Preheat the oven to 425°F.
Prepare the scrubbed mussels for cooking by checking to make sure that none of the shells are open (discard the open ones).
Place the mussels in a pan with 1/2 cup of water or dry white wine over medium high heat and cook stirring frequently just until the mussels begin to open. Remove and put into a bowl as the shells will continue to open.
When all of the mussels are removed, strain the liquid through a sieve or cheesecloth and reserve the liquid. You should have a 1/4 cup of the liquid. Now remove the mussels from their shells reserving half of the shells. Place the halved shell on a baking sheet and place a mussel in each one.
In a small bowl, combine the garlic, parsley, oregano, grated cheese, and breadcrumbs. Now sprinkle the mixture over the mussels in a thin layer. Now drizzle the olive oil and a little of the reserved liquid over the breadcrumb mixture.
Bake the mussels for about 10 minutes or until the tops of the breadcrumbs are brown and crisp (careful not to burn the breadcrumbs).
Serve right away and enjoy.

Nutrition Facts : Calories 234.5, Fat 12.7, SaturatedFat 2, Cholesterol 42.5, Sodium 523.2, Carbohydrate 10.2, Fiber 0.4, Sugar 0.3, Protein 19

Capellini al Forno image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h18m

Yield 6 to 8 servings

Number Of Ingredients 12

6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
1 pound capellini (angel hair) pasta
1 cup plus 1/2 cup grated Parmesan
3 eggs, at room temperature, beaten
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup plain breadcrumbs
1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
2 cups (8 ounces) shredded smoked mozzarella
3 tablespoons olive oil
1 (25-ounce) jar marinara or tomato-basil sauce, warmed

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.

Cozze alla Tarantina image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon crushed red pepper flakes
3 cloves garlic, sliced into chunks
Kosher salt and freshly ground pepper
12 ounces cherry tomatoes, some quartered and the rest sliced in half
3/4 cup dry white wine
3 pounds mussels, scrubbed and debearded
2 tablespoons finely chopped fresh parsley
Grilled Bread, recipe follows
1 loaf country bread, cut into thick slices
1 head garlic, cut in half
Extra-virgin olive oil, for serving

Steps:

Heat a charcoal grill to medium high.
Heat the olive oil in a large, heavy Dutch oven over the grill grates. Add the red pepper flakes and garlic and stir until fragrant. Season with salt and pepper, then stir in the tomatoes. Cook, stirring, until some of the tomatoes begin to burst and you begin to smell their sweetness, about 5 minutes.
Stir in the wine. Once it begins to simmer, add the mussels and cover with a lid. Cook just until the mussels open, 6 to 8 minutes. Do not overcook or they'll be tough and chewy and no longer taste like the sea. Discard the mussels that do not open while cooking.
Divide the mussels and cooking liquid among soup bowls. Sprinkle with the parsley and drizzle with olive oil. Serve with the Grilled Bread.
Grill the bread over medium-high heat until golden and brown on both sides. Rub the garlic on both sides of the bread for flavor. Serve with olive oil.

Pasta al Forno image

Provided by Food Network

Categories main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

Extra-virgin olive oil, for cooking
1 to 2 cloves garlic, minced
One to two 28-ounce cans marinara sauce
1 bunch fresh basil
Salt and pepper
4 cups all-purpose flour, or more as needed
6 eggs
1 pound ground beef
1 pound ground pork
1 pound ground veal
1/2 cup panko, or more as needed
1 tablespoon grated Parmesan
3 pinches kosher salt
3 pinches ground black pepper
2 eggs
Canola oil, for frying
2 cups fresh ricotta
2 cups shredded mozzarella
Kosher salt

Steps:

For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
For the pasta al forno: Preheat the oven to 350 degrees F.
Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.