Best Three Onion Gnocchi Baby Shiitake Porcini Butter With Daikon Sprouts And Oven Dried Tomatoes Recipes

Oven-Dried Tomatoes image

Provided by Food Network

Time 2h10m

Yield 4 dozen dried tomatoes

Number Of Ingredients 5

Steps:

Preheat an oven to 275 degrees.
Slice each tomato in 1/2 lengthwise, without coring. Then slice each piece in 1/2 again, top to bottom, so that you have 4 equal-size slices from each tomato. Push or squeeze out seed pockets.
Lightly brush a large baking sheet with olive oil. Spread tomato slices on baking sheet. Brush tops of tomatoes lightly with more oil, then sprinkle generously with salt, pepper, and thyme.
Put tomatoes in oven and bake until dehydrated but still slightly flexible, about 2 hours (check after 1 1/2 hours and make sure tomatoes are not scorching).

Bucatini with Mussels, Clams and Oven-Dried Tomatoes image

Provided by Food Network

Categories appetizer

Time 1h50m

Yield 2 servings

Number Of Ingredients 18

1/2 pound black mussels
1/2 pound Little Neck clams
2 ounces butter
2 tablespoons minced garlic
1 cup dry white wine
1 cup clam juice
1 bay leaf
1/2 cup Oven-Dried Tomatoes, recipe follows
6 ounces bucatini, cooked al dente in salted boiling water
2 tablespoons minced parsley leaves
Salt and fresh ground black pepper
12 medium Roma tomatoes (2 pounds)
1/2 cup extra-virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Steps:

Debeard mussels. Soak mussels and clams in tap water for 5 minutes. Rinse and drain. Repeat 2 more times. Reserve.
In a saute pan, heat the butter and garlic. Cook for 1 minute until glossy, do not brown.
Over high heat, add mussels and clams. Deglaze with white wine and reduce by half. Add clam juice and bay leaf, cover, and steam until shellfish opens, about 3 minutes. Pull out shellfish and reserve. Remove the bay leaf and discard.
Reduce the liquid by half, add tomatoes, cooked pasta, reserved shellfish, and parsley. Toss until well blended. Serve immediately.
Preheat the oven to 250 degrees F.
In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.