Best Grilled Ciabatta With Ricotta And Snap Peas Recipes
PAPPARDELLE WITH SNAP PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
- Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
- Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.
Nutrition Facts : Calories 409, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 32 milligrams, Sodium 451 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 14 grams
GRILLED CIABATTA BREAD
This recipe is courtesy of Giada DeLaurentis. Chunks of bread are grilled, drizzled with olive oil then rubbed with garlic and the cut side of a tomato.
Provided by Marie
Categories Breads
Time 19m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a grill pan over medium-high heat.
- Slice ciabatta in half lengthwise, then cut each half into 1" slices.
- Place bread on grill pan cut side down and grill until golden and crisp.
- Working quickly, drizzle the toasted side with olive oil.
- Rub garlic cloves over the grilled bread, then rub the cut side of the tomato over (squeeze tomato slightly while doing this).
- It is important to do this while the bread is still hot or warm so that the garlic melts into the bread.
- Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 35.3, Fat 3.4, SaturatedFat 0.5, Sodium 1.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 0.3
GRILLED STEAK WITH PEAS AND EGGPLANT RECIPE
No pots or pans needed for this easy summertime recipe: The eggplant spears and sugar snap peas are charred side by side on the grill, and they perfectly complement a simple grilled steak. The lemony whipped ricotta provides a creamy brightness to balance out the smoky meat and veg.
Provided by Anna Stockwell
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside.
- Prepare a grill for medium-high heat; oil grate. Season steaks on all sides with 1 1/2 tsp. kosher salt and 1 tsp. pepper. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 5-7 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- While steak rests, toss eggplant with 2 Tbsp. oil; season with 1/2 tsp. kosher salt and 1/2 tsp. pepper. Grill eggplant, turning often, until skin is lightly charred and flesh is softened, about 5 minutes.
- Grill peas in a grill basket or on a wire rack set over grill alongside eggplant, turning often, until lightly charred and softened, about 3 minutes.
- Spread reserved ricotta on a platter. Arrange eggplant and peas over. Drizzle with oil; season with sea salt and pepper. Top with mint and chile (if using). Serve with lemon wedges alongside.
- Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.
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