83 campagne rustica Recipes

pasta rustica, min | 30 min prep, penne pasta, bacon , cut into 1/2 inch pieces, boneless chicken breast, cut into bite size pieces, flour (enough to coat chicken), spanish onion, peeled and thinly sliced, garlic clove, peeled and minced, virgin olive oil, salt and pepper, parmesan cheese, fresh parsley, chopped

rotini pasta, garlic, minced, olive oil, chopped fresh parsley, salt and ground black pepper to taste, grated parmesan cheese

cognac, unsalted butter, minced onion, ground pork, bacon (8 to 10 slices), finely chopped , plus 14 bacon slices (for lining pan), garlic cloves, pressed, salt, dried thyme, allspice, freshly ground black pepper, eggs, lightly beaten, whipping cream, ham steak , cut crosswise into 1/4-inch-thick strips, coarse sea salt, cornichons, dijon mustard

warm water (105 f to 115 f), honey, dry yeast (1 packet), rye flour, bread flour (about), bread flour, warm water (105 f to 115 f), dry yeast (1 packet), bread flour (about), rye flour, fine sea salt

dry fettuccini noodles, olive oil, divided, boneless, skinless chicken breast halves, basil pesto, dried basil, garlic, minced, sun-dried tomatoes packed in oil, drained and chopped, crumbled feta cheese, ricotta cheese

olive oil, garlic, chopped, sun-dried tomatoes, chopped, roasted red pepper, diced, dried basil, dry fettuccini noodles, grilled skinless, boneless chicken breast halves, crumbled goat cheese

rotini or fusili pasta, bacon, extra virgin olive oil, onions, chopped, red bell pepper, chopped, chopped parsley, garlic, minced, salt (optional), crushed red pepper flakes, tomatoes, undrained, coarsely chopped, lindsay black ripe pitted olives or lindsay green ripe select olives sliced, drained, capers, drained, dried oregano, grated parmesan cheese

pastry, all-purpose flour, baking powder, salt, eggs, lightly beaten, vegetable oil, cold water, sweet italian sausage, vegetable oil, eggs, lightly beaten, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, chopped fresh parsley, deli ham, sliced pepperoni, hard-cooked eggs, sliced, salami, cubed, butter, melted and cooled to lukewarm

extra-virgin olive oil, divided, fresh lemon juice, thick slices prosciutto, chopped, stemmed seedless red grapes, dried tart cherries, loosely packed) greens (such as frisee , arugula, and torn radicchio), bosc pears, cored ; 1 cut into matchstick-size pieces, 1 thinly sliced, aged balsamic vinegar (for drizzling ), pine nuts, toasted, thick rectangular slices pecorino romano cheese , each slice cut on diagonal into triangles

dried cheese tortellini, olive oil, onion , halved lengthwise, thinly sliced crosswise, tomatoes, halved, garlic cloves, minced, vermouth, chopped fresh italian parsley, sliced fresh basil, kalamata olives, pitted, halved, dried oregano, smoked mozzarella, cut into 1/2-inch cubes

lukewarm water, granulated yeast, kosher salt, rye flour, whole wheat flour, unbleached all-purpose flour, cornmeal , for the pizza peel

bacon, monterey jack cheese, toasted rustic country bread (pain de campagne), mayonnaise, tomatoes, leaves butter lettuce (yes, its called butter lettuce ), butter, egg

lean pork, coarsely chopped, veal, finely chopped, pork liver, ground, pork fat, fresh (fat bacon fine too), garlic cloves, minced, eggs, white pepper, cayenne, allspice, cognac, dried basil, salt, fresh ground black pepper, bacon , to line the terrine (salt pork fine too)

unsalted butter, onion, finely minced, salt, garlic cloves, minced, port wine (or madeira), carrots, trimmed into 1/4-inch wide , 5-inch long strips, bacon, ground lean pork, ground veal, ground pork fat, eggs, minced fresh chives, salt, dried marjoram, fresh ground black pepper, five-spice powder, cognac, ham, sliced into 9 thin strips, 1/4-inch wide , 5 inches long, natural pistachios, shelled

ham (a slice of boiled about 1/4-inch thick), salt pork, shallot, minced, bay leaf, thyme, fresh (or 1/4 tsp dried ), madeira wine, cognac, ground pork , lean, ground veal, salt, pepper, bacon (or enough to line and cover pate mold

hard hoop cheese (2 cups) or 1/2 lb extra-sharp cheddar cheese (2 cups), eggs, separated, whole grain mustard, worcestershire sauce, prepared horseradish, rustic bread, lightly toasted (1/2-inch thick , pain de campagne)

black sea bass fillet, thinly sliced, hawaiian fine sea salt, fresh pepper, freshly cracked, lime, juiced, toasted pine nuts, extra-virgin olive oil , from campagne, preferably

swiss chard, washed well, stems removed and sliced thin, and leaves chopped separately, olive oil, eggs, beaten lightly, a 15- to 16-oz cont iner whole-milk ricott cheese, red bell peppers (about 1 1/2 lb), roasted and chopped, garlic cloves, minced and mashed to a paste with 1 tsp coarse salt, recipe pizza rustica pastry dough, parmesan cheese, grated (about 1 cup), sliced prosciutto, chopped, provolone cheese, cut into 1/4 inch dice (about 1 cup), an egg wash made by beating 1 large egg with 2 tbsp milk, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, eggs, beaten lightly