GEMELLI WITH RED CABBAGE, BEET, AND PROSCIUTTO
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; add salt and beet. Cook pasta 2 minutes less than instructed on package (beet should be knife-tender). Drain; when beet is cool enough to handle, chop into small pieces.
- Place prosciutto in a large saute pan over medium-high; cook, stirring occasionally, until crisp, about 3 minutes. Transfer to a plate.
- Swirl oil into pan and add onion. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add cabbage and cook until slightly tender, about 2 minutes. Stir in beet. Increase heat to high, pour in wine, and cook, stirring frequently, until reduced by half, about 2 minutes.
- Add pasta and toss to combine. Add prosciutto and season with salt. Serve immediately, with cheese.
HERBED FINGERLINGS
Hosting a rustic dinner party? Serve herbed fingerling potatoes and boiled beets dressed with red-wine vinegar on a breadboard.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Place potatoes in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until potatoes are tender when pierced with a knife, about 15 minutes. Drain.
- Heat oil in a large skillet over high heat. Add potatoes in 1 layer (do in batches if necessary, adding more oil if needed). Season generously with salt and pepper.
- Reduce heat to medium-high, and saute, turning, until potatoes are brown on all sides, 3 to 5 minutes. Add herbs, and saute 1 or 2 minutes, tossing frequently. Serve immediately.
BRAISED BEETS AND RED CABBAGE
Categories Vegetable Side Braise Vegetarian Low Sodium Wheat/Gluten-Free Beet Spring Cabbage Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
- Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.
CABBAGE WITH PROSCIUTTO
Categories Vegetable Side Sauté Quick & Easy Spring Prosciutto Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 4
Steps:
- Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion and sauté until tender and just beginning to color, about 5 minutes. Add remaining 1 tablespoon oil and cabbage and cook until cabbage is tender, stirring occasionally and adding water by tablespoonfuls if cabbage sticks, about 10 minutes. Mix in prosciutto. Season with salt and pepper.
GEMELLI ALFREDO WITH PROSCUITTO
Steps:
- Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
- Chop prosciutto. In a skillet heat oil over moderately high heat until hot but not smoking and sauté prosciutto, stirring, until it begins to brown, about 2 minutes. With a slotted spoon transfer prosciutto to paper towels to drain.
- Boil pasta until al dente and drain in a colander. Return pasta to kettle and add remaining ingredients except prosciutto and salt to taste. Cook pasta over low heat, stirring, until butter is melted and sauce coats pasta.
- Serve pasta sprinkled with prosciutto.
BRAISED RED CABBAGE WITH BEET
I love braised red cabbage and luckily there are lots of recipes for braised red cabbage dishes. However there's always room for one more recipe and the addition of beet (beetroot) makes for an unusual and tasty variation. Traditionally we always have a braised red cabbage side dish for Christmas lunch, last year I served this for a change (but omitted the cloves). The recipe comes from "Leith's Vegetarian Bible".
Provided by Mrs B
Categories Vegetable
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the cabbage into quarters, remove the hard core and shred.
- Heat the oil in a large heavy saucepan, add the onion and fry over a low heat until it begins to soften; add the cabbage, beetroot and all remaining ingredients, seasoning to taste.
- Cover the pan tightly and keeping an eye on the liquid (there should be enough at all times to prevent sticking, but no excess at the end of cooking) cook, stirring occasionally, for 1 ½ - 2 hours, until soft and reduced in bulk; adjust seasoning if required.
- NOTE: This can also be made in advance and reheated; it can also be cooked in a casserole dish in a low oven.
Nutrition Facts : Calories 105.9, Fat 3.7, SaturatedFat 0.5, Sodium 69.3, Carbohydrate 17.9, Fiber 3.8, Sugar 11.5, Protein 2.5
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