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How To make Linguine with Sun Dried Tomatoes and Toasted Pignoli Garlic Sauce

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3 cl garlic, minced fine
1 tb minced shallots
(or minced onion) 1 ts olive oil
1 c dry white wine
2 c half-and-half
1 tb chopped parsley
1 tb chopped basil
2 ts instant beef
bouillon crystals 2 ts tomato paste
1/2 c sun-dried tomatoes,
chopped fine 1/2 c toasted pignoli nuts
1 lb fresh linguine
1/4 c Parmesan Cheese
(imported preferred)
Boil water for pasta
Toast pignoli nuts lightly in oven or nonstick teflon fry pan.
In a large skillet or sauce pot, saute garlic and shallots in olive oil.
Add white wine and cook to reduce by half.
Add half-and-half, then bouillon crystals to sauce and reduce again by half.
Add tomato paste and mix well to blend in sauce. Add the basil.
Add toasted pignoli nuts. Stir to mix.
Add the sun-dried tomatoes and parsley and stir. Let this simmer gently while the pasta cooks.
Cook pasta until just al dente. Drain. Put pasta in skillet with sauce and mix well. Empty pasta and sauce into a large serving dish. Sprinkle grated parmesan cheese over the pasta.
Take to the table and ENJOY!
Eugene R. Mariani
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How To make Linguine with Sun Dried Tomatoes and Toasted Pignoli Garlic Sauce's Videos

How to make Classic Basil Pesto - (and use in grilled tomato & cheese sandwiches)

In this video, Chef Colin Roche shows you how to make wicked easy homemade classic sweet basil pesto. Homemade pesto is both delicious and simple to make. He also shows you how to then use that pesto as an ingredient in a Grilled Tomato, Fresh Mozzarella and Pesto Sandwich. You can find both recipes below.

If you would like even more recipes from Chef Roche, be sure to check out his Food & Travel blog at

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MUSIC: Creative Commons from the YouTube Audio Library and/or Camtasia Music Library

RECIPES:
“Wicked Easy” Homemade Classic Sweet Basil Pesto
Prep Time: 15 minutes; Cook Time: 4-5 minutes; Yield: 1 cup
Ingredients:
4 cups fresh basil leaves (from about 3 large bunches)
½-cup olive oil
1/3 cup pine nuts
2 garlic cloves
½ cup freshly grated Parmesan cheese
1-teaspoon coarse kosher salt

Directions:
• Combine first four ingredients in food processor or blender and mix until paste forms, stopping often to push down basil.
• Then add cheese and salt; blend until smooth.
• Transfer to small bowl, top with about a ¼ inch of olive oil.
• Store the pesto in the refrigerator in a covered container and use fresh within a few days or store in the freezer in a freezer-safe container.

NOTE: I suggest that you toast the pine nuts until lightly golden and fragrant in a non-stick pan over medium heat before using to bring out their flavor (but watch closely so they do not burn!)

“Wicked Easy” Grilled Tomato, Fresh Mozzarella, and Pesto Sandwich
This grilled tomato, fresh mozzarella, and pesto sandwich is delicious, filling, and wicked easy to make! Prepare it for lunch or dinner, and both kids and adults will love it!
Prep Time: 5 minutes; Cook Time: 5 minutes; Servings: One Sandwich

Ingredients
• 2 slices Whole Wheat Bread or the bread of your choosing
• 1 tablespoon Mayo (or more or less to your liking)
• 1 1/2 tablespoons basil pesto
• 1 Tomato, sliced
• 2 oz. Fresh Mozzarella, sliced
• Salt and Black Pepper, to taste

Direction:
1. Spread the pesto on one slice of bread.
2. Spread the mayonnaise on the other slice of bread.
3. Place the tomatoes on, covering the bread.
4. Place the slices of mozzarella on the tomatoes, and then lightly salt and pepper them.
5. Place the slice of bread with the pesto overtop the mozzarella and tomatoes.
6. Place your sandwich on a Panini maker until all sides are crisp and golden brown. If you do not have a Panini maker, you can warm up a skillet on your stove top and grill your sandwich that way.
7. Cut the sandwich and serve immediately!

SUGGESTED EQUIPMENT
Mortar and Pestle, Unpolished Granite, 6 Inch -

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The Wicked Easy Cooking YouTube channel is a proud member of the Food Media Network!
Copyright 2022

The Lesser Known Pesto You Need To Try This Summer

Today we're making the Sicilian-style pesto alla Trapanese. This one differs from Genovese pesto pasta since it includes tomatoes and subs almonds for pignoli. It's loaded with flavor from the fresh basil, mint, and parsley and is just perfect for summer. We love it warm but it's also great at room temp or even cold. Hope you enjoy it!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
PESTO ALLA TRAPANESE PRINT RECIPE:


INGREDIENTS WITH GRAM AMOUNTS

1 pound (454g) gemelli pasta - or busiate, casarecce, penne
2 cups reserved pasta water - will not need it all
1 clove garlic
½ cup (60g) blanched almonds
1 packed cup (20g) basil leaves
¼ cup (5g) mint leaves
¼ cup (5g) flat-leaf Italian parsley
½ cup (120g) extra virgin olive oil plus more if needed
1 ¼ pounds (566g) plum tomatoes skin and seeds removed
1 cup (80g) Pecorino Romano grated
½ teaspoon crushed red pepper flakes
salt - to taste ****will need salt!****

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Hot or Cold Sicilian Pasta Dressing

Nadia Giordana demonstrates two versions of a Mediterranean-style pasta dressing. The first recipe is served hot and uses spiralized zucchini. The second is served cold or room temperature with pasta.

SICILIAN PASTA DRESSING

3 cloves garlic, finely chopped
3 Tablespoons extra virgin olive oil
1/2 cup mushrooms, sliced
1/2 cup roasted red bell peppers, chopped (they come in a jar)
3 Tablespoons Kalamata olives, chopped
1/3 cup Italian parsley, finely chopped
¼ cup feta cheese, crumbled
1/4 cup Parmesan cheese, grated
¼ cup sunflower nuts (or chopped pecans)
salt and pepper to taste
Squeeze of fresh lemon or lime juice
fresh cooked pasta or zucchini pasta

1. Scrub, prepare, chop or have ready, all ingredients. Cook 8 ounces of bowtie pasta (farfalle) while preparing sauce.

2. Saute’ mushrooms and zucchini in oil, then add sweet red peppers, Kalamata olives, parsley and garlic for a minute more of cooking, then remove from heat.

4. Spoon dressing mixture into a large bowl and cool to room temperature. Add feta and Parmesan cheese. Mix well and season with salt and pepper to taste.

5. Stir piping hot pasta (or zucchini pasta) into dressing. Top individual servings with sunflower nuts (or pine nuts for a more traditional touch).

Variation: Chill the dish (having added the feta and Parmesan cheeses) and serve as a cold salad. Drizzle with a little more olive oil and stir right before serving.

★★ Italian Food - Artichoke Hearts Cream Spaghetti

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This is super fast n tasty, Artichoke hearts, garlic, onions, black olives, tarragon (or basil, oregano, parsley, marjoram) and cream. Its that simple. Penne or any pasta also works a treat.
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and many more - see you again soon.
Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.

Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill

6 Tasty Sandwiches from Jacques Pepin | Today's Gourmet | KQED

If you've graduated from grilled cheese and you're looking for a sandwich glow-up, you've come to the right place. Jacques Pepin kicks off this episode of Today's Gourmet by teaching us how to make our own bread (1:00) for a crusty and delightful open-face sandwich made with tomato, olives, cilantro, olive oil, and parmesan (7:05). Next you'll learn how to make your own sun dried tomatoes (10:17) to use in Jacques' eggplant sandwich (12:57). Then Jacques recreates his friend James Beard's signature onion sandwich (15:47), a round sandwich with basted edges rolled in a chopped parsley mixture.

Jacques' pan bagnat is the Godzilla of sandwiches (18:04) using an entire loaf of bread and layered with tomato, green pepper, olives, basil, anchovy, garlic, cucumber, onion, and cracked pepper. Pan bagnat means bathed bread and this sandwich is finished by being wrapped, pressed, and stored in the fridge overnight to marinate in its juices.

The episode wraps up with a salmon and hot pepper sandwich (22:39) and a sweet jam sandwich served on pound cake and cut into cute shapes that kids will love. (23:06)


Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 20, 1991. Sandwiches
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.

The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.

Subscribe to @KQED Food to watch more food videos.

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