rib-eye roastMakes 8 servings

The glaze can be made a day ahead; it is intensely flavored, so use it sparingly. Take the roast out of the fridge one hour before cooking. Pairs nicely with Merlot or Australian Shiraz.

 

Ingredients

  • 2 2/3 cups balsamic vinegar
  • 1 cup dry red wine (such as Chianti)
  • 1 tablespoon (packed) dark brown sugar
  • 2 pounds red-skinned baby potatoes
  • 1 1/2 pounds carrots, peeled, cut into 2-inch-long pieces
  • 2 medium onions, unpeeled, quartered lengthwise
  • 6 tablespoons olive oil

 

Preparation

1.   Combine vinegar, wine, and sugar in heavy large saucepan. 
2.   Bring to boil over medium heat, stirring to dissolve sugar.
3.   Boil until syrupy and reduced to 3/4 cup, about 25 minutes.
4.   Remove from heat. (Balsamic glaze can be made 1 day ahead. Cover and let stand at room temperature.)

5.   Position 1 rack in center and 1 rack in bottom third of oven. Preheat to 325°F.

6.   Set meat on rack set in a roasting pan. Sprinkle with salt and pepper. Place on center rack and roast until         thermometer inserted into center registers 125°F; about 1 hour 40 minutes.

7.   Toss potatoes, carrots, and onions with oil in large bowl to coat. Scatter vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Place on lower rack and roast for the last 30 minutes, until tender.

8.   Transfer meat to a cutting board; tent with foil. Let stand 10 minutes.

9.   Mix parsley into vegetables.

10.  Cut meat into 1/2-inch-thick slices. Divide meat slices and vegetables among 8 plates. Drizzle lightly with balsamic glaze and serve.

 

Nutrition Information per serving (8 servings)

Calories  1039 Sodium  231mg (10%)
Carbohydrates  48g (16%) Polyunsaturated Fat  4g
Fat  67g (103%) Fiber  5g (22%)
Protein  56g (112%) Monounsaturated Fat  34g
Saturated Fat  26g (131%) Cholesterol  193mg (64%)

 

0 Comments | Posted in Recipes By Candice Lolier

Garofalo Pasta with Pomi Red Clam Sauce

January 16, 2013 2:44:46 PM EST

Ingredients:

-Pomi chopped tomatoes

-Basil

-1/2 cup Badia a Coltibuono Extra Virgin Olive Oil

-Garofalo thin spaghetti

-1 onion

-1/2 cup-1 cup red wine

-whole little neck clams (taken out of shell)

-cherry stones clams (minced)

-2 tbsp honey (Boscovivo Spanish Esparcet Honey)

-cilantro, garlic, salt, pepper

-homemade bread crumbs

**TIP: Add more wine than oil**

Directions:

Bring water to a rolling boil in a large gallon pot and cook the pasta till al dente. In a pan, bring the extra virgin olive oil to warm then add chopped onions and basil. Sautee onions and basil until caramelized and translucent. Deglaze the pan with the red wine and allow to cook down for a few minutes, making sure you have added more wine than oil in the pan. Add the clams and the honey and stir making sure you do not over cook the clams. Take the al dente pasta and add to the pan with the clam sauce to let all of the flavors meld together. Allow to cook for 2-4 minutes, then remove pasta from the pan and place in a serving dish. Pour clam sauce mixture over the top and sprinkle with fresh breadcrumbs, cliantro, salt, pepper and garlic over the top. Garnish with fresh parsley and/or basil. Enjoy!~

0 Comments | Posted in Recipes By Jennifer Lee

Cipriani Tagliolini with EVOO and Herbs

October 31, 2012 5:56:00 PM EDT

Total Recipe Time: 10 to 15 minutes 

1/4 cup extra virgin olive oil (60 ml)
2 tablespoons finely chopped flat - leaf parsley
1 fresh thyme spring, finely chopped
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh basil leaves
1/4 cup peeled, seeded, and finely diced plum tomato (60 ml)
Salt
Freshly ground pepper
8.82 Oz Cipriani Tagliolini (250 g)
2 tablespoon unsalted butter, softened (30g)
1/4 cup freshly grated Parmesan cheese (30g)


 

1.

Bring a large pot of water to a boil while you assemble the ingredients and chop the herbs and tomatoes. Heat the oil in a large skillet over medium-high heat.

2.

Add-1 tablespoon of the parsley, the thyme, oregano, rosemary, basil, tomato, and some salt and pepper and cook for a minutes or so.

3.

Salt the boiling water and cook the pasta for 2 minutes. Maybe a little bit more. Egg pasta needs to be ductile. That’s the way we like it. Drain well in a colander.

4.

Add the pasta, the softened butter, and the Parmesan cheese to the sauce in the skillet and toss well. Transfer to a heated platter and garnish with the remaining parsley. Serve immediately and pass around a small bowl of grated Parmesan cheese.


Makes 4 to 5 servings

Funded by Cipriani - Harry's Bar

0 Comments | Posted in Recipes By Pasta Cheese

Cipriani Tagliolini with Truffles

October 29, 2012 5:55:27 PM EDT

Total Recipe Time: 10 to 15 minutes 

Kosher salt
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler


 

1.

Add 1 tablespoon salt to a large pot of water and bring to a boil. Meanwhile, in a large (12-inch) sauté pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

2.

Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you’re not using Cipriani pasta, follow the directions on the package). When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta.

3.

Add the drained pasta to the sauté pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy.

4.

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.


Makes 2 to 3 servings

Funded by Ina Garten’s Back to Basics Cookbook

0 Comments | Posted in Recipes By Pasta Cheese

Cipriani Tagliolini with Truffles

October 26, 2012 5:50:43 PM EDT

Total Recipe Time: 10 to 15 minutes 

At least 3.52 Oz white truffles (100 g)
8.82 Oz dried white Cipriani Tagliolini (250gr)
4.6 Oz unsalted butter, softened (130G)
5-6 tablespoons grated Parmesan cheese (40-45g)
Salt


 

1.

Clean the truffles by carefully brushing away all dirt and sand clinging to them. Do not use water. Also, put 6 plates in a 200° (95/1/4) oven to warm.

2.

Bring a large pot of water to a boil. Salt the boiling water, add the pasta, and cook for 2 minutes. Maybe a little bit more. Egg pasta needs to be ductile. That’s the way we like it.

3.

Drain the pasta. Put the softened butter, and cheese on the hot pot, return the pasta in the pot, and stir vigorously with a wooden spoon or fork for 2 or 3 minutes, until everything is creamy and well combined. Season the pasta with a little salt.

4.

Serve the pasta on the heated plates and, using a truffle slicer, shave about 20 very thin slices of truffle over each portion. Reserve the remaining truffles until half of each portion has been consumed, then shave a little more truffle over each plate to renew the flavor.


Makes 4 to 5 servings

Funded by Cipriani - Harry's Bar

0 Comments | Posted in Recipes By Pasta Cheese