Best Sliced Herb And Garlic Tagliata Over Shaved Portobello Celery And Parmigiano Reggiano Salad Recipes

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TAGLIATTA AND EVERYTHING SALAD



Tagliatta and Everything Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 20

2 pounds 1/2-inch thick shell steaks (3 large but very thin-cut steaks)
4 large cloves garlic, cracked from skins
5 to 6 sprigs fresh rosemary, stripped
1/4 cup, a generous handful, flat-leaf parsley
1 lemon, zested
1 rounded tablespoon steak seasoning or salt and pepper (recommended: Montreal Seasoning for Steak by McCormick)
Extra-virgin olive oil, for drizzling
2 large golden beets
1 bulb fresh fennel
1 heart romaine, chopped
1 bundle arugula, chopped
4 cups spinach, 1/2 a sack, chopped
Olive Oil cooking spray, for grill or grill pan
1/2 pound ricotta salata, crumbled
2 scallions, finely chopped
1 lemon, juiced
1 tablespoon Dijon mustard
1 teaspoon ground cumin, 1/3 palm full
3 tablespoon red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it

Steps:

  • Let steaks rest to take the chill off. Preheat the grill or a grill pan or large skillet to medium high to high heat.
  • Chop garlic, then finely chop herbs and mix together. Add lemon zest over the herb mixture and toss to combine. Add grill seasoning or salt and pepper to the pile and combine. Drizzle steaks with extra-virgin olive oil and rub liberally with herb mixture on all sides.
  • Bring a few inches of water to a boil in a medium pan. Peel and slice beets 1/2 to 3/4-inch thick. Simmer beets until just tender, 6 to 7 minutes. Drain beets, cold shock them. Pat beets dry. Trim and slice the fennel into 1/2-inch thick pieces.
  • Combine greens in a large shallow bowl or platter.
  • Spray grill or grill pan with cooking spray. Grill beets, fennel and steaks 2 minutes on each side until evenly marked. Meat should still be pink inside. Allow meat to rest a few minutes.
  • Whisk together the scallions, lemon juice, mustard, cumin, vinegar and stream in extra-virgin olive oil. Dress and season the salad greens. Slice the veggies and scatter over salad. Crumble cheese and arrange over vegetables. Serve salad, slice steak very thin on an angle and arrange meat over individual portions of salad and veggies.

GIADA'S PORTOBELLA PARMESAN



Giada's Portobella Parmesan image

Recipe courtesy Giada De Laurentiis, show: Everyday Italian, Episode: Vegetarian Italian, this has gotten rave reviews on FoodNetwork. Easy and so delicious, great for a quick dinner and your vegetarian guest will love it! This would also be great for busy college students.I have added a few more spices to the mix. Great served with whole wheat pasta or/and garlic bread, or try it over creamy polenta! Add more cheese and sauce if you like.

Provided by Sharon123

Categories     Cheese

Time 40m

Yield 4-6

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
4 -6 large portabella mushrooms (or you can use more smaller ones or even sliced)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon italian seasoning
1/4-1/2 teaspoon red pepper flakes (optional if you like a little heat and zing)
1 cup marinara sauce (store bought or homemade)
4 garlic cloves, minced (optional)
1/2 cup shredded mozzarella cheese (or you could also use Fontina, Monterey Jack, even goat cheese)
1/4 cup grated parmesan cheese
2 tablespoons butter, cut into small pieces

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • Drizzle 3 tablespoons of olive oil over both sides of the mushrooms, coating well. Sprinkle the mushrooms with Italian seasoning, red pepper flakes if using, and salt and pepper.
  • Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5-8 minutes per side.
  • Preheat the oven to 400 degrees F.
  • Chop the garlic cloves into very small pieces(mince), if using, and add to marinara sauce.
  • Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve. Enjoy.

Nutrition Facts : Calories 284.4, Fat 22.9, SaturatedFat 8.5, Cholesterol 33.1, Sodium 796, Carbohydrate 12.8, Fiber 2.8, Sugar 8, Protein 8.5

HERBED PORTOBELLO PASTA



Herbed Portobello Pasta image

Meaty mushrooms make this light pasta taste hearty and filling. It's my fast and fresh go-to weeknight dinner. -Laurie Trombley, Stonyford, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1/2 pound uncooked multigrain angel hair pasta
4 large portobello mushrooms (3/4 pound), stems removed
1 tablespoon olive oil
2 garlic cloves, minced
4 plum tomatoes, chopped
1/4 cup pitted Greek olives
1/4 cup minced fresh basil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup crumbled feta cheese
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.

Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 585mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 7g fiber), Protein 18g protein. Diabetic Exchanges

SLICED HERB AND GARLIC TAGLIATA OVER SHAVED PORTOBELLO, CELERY, AND PARMIGIANO-REGGIANO SALAD



Sliced Herb and Garlic Tagliata over Shaved Portobello, Celery, and Parmigiano-Reggiano Salad image

Tagliata refers to Italian-style steaks that are cut thin and quickly cooked-all appealing to a 30-minute girl.

Yield 4 servings

Number Of Ingredients 14

4 large garlic cloves, popped from the skins
2 lemons
2 to 3 tablespoons fresh rosemary leaves (from 2 stems)
8 fresh sage leaves
2 handfuls of fresh flat-leaf parsley leaves
3 to 4 tablespoons fresh thyme leaves (from 8 stems)
Coarse salt and coarse black pepper
Extra-virgin olive oil (EVOO), for liberal drizzling
4 thin cut (1/2-inch) boneless rib-eye or strip steaks (1 1/2 to 2 pounds)
1 celery heart, ends trimmed
4 portobello mushroom caps
1/3 pound Parmigiano-Reggiano
2 cups trimmed, washed, and dried arugula (1 bunch)
1 tablespoon Worcestershire sauce (eyeball it)

Steps:

  • Preheat a grill pan, outdoor grill, or tabletop electric grill to high heat.
  • Chop the garlic and set to one side of the cutting board. Zest 1 lemon on the cutting board. Pile all of the rosemary, all of the sage, half of the parsley leaves, and all but 1 tablespoon of the thyme leaves on top of the lemon zest. Chop the herb pile together with the lemon zest, then add the garlic to the pile and continue until all the herbs, zest, and garlic are finely chopped and combined. Add about a teaspoon each of coarse salt and black pepper to the pile and mash it into the herbs and garlic using the flat of your knife and the palm of your hand.
  • Drizzle EVOO over the steaks liberally on both sides, then evenly smear the steaks with the good goop: garlic, herb, and zest mash. Grill the steaks for 2 minutes on each side for rare, 3 minutes on each side for medium to medium well. Let them rest for a few minutes before slicing.
  • Cut the celery on a very acute angle, very thinly slicing the greens and stalks. Cut the portobellos straight across but slice them as thin as possible as well. Shred the cheese using a vegetable peeler to make long, thin pieces of Parmigiano-Reggiano. In a large bowl, arrange and combine the celery with the mushrooms and cheese and arugula leaves. Coarsely chop the remaining parsley and thyme leaves and scatter over the salad. Dress the salad with the juice of the zested lemon. Cut the lemon in half across and squeeze the juice out with the cut side facing up. The juice will spill out and down over the sides. It's messy, but it keeps the seeds in the lemon and out of your salad. Generously drizzle the salad with some EVOO to coat and toss the salad lightly with your fingertips. Season with salt and pepper.
  • Cut the remaining lemon into wedges and squeeze a little juice over the cooked steaks. Slice the meat very thin against the grain and top with Worcestershire or lemon juice. Place a sliced steak on each dinner plate and top with mounds of the salad. YUMMO!

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