Tag Archives: provolone

Antipasto Pasta Salad

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As Morg and I chatted today about a blog she reads called Sarcastic Cooking (which is awesome despite the fact they clearly stole my name), I realized how much I’ve been denying this blog in the name of work. Let’s abruptly put a stop to that shall we?

I made this recipe a month or so ago to take to the lake, and as any meat-laced pasta salad is sure to be, it was a winner. This is a recipe from Giada de Laurentis, who, I’d like to reiterate, cannot possibly be eating the food she cooks on TV. She should look like Paula Deen with all the butter and sugar that goes into everything, yet she’s one bikini and dye-job away from being a Playmate. I do not buy it, Giada. Just know that.

Anyway, a pasta salad recipe that uses salami and olives is a slam dunk with me in any capacity; however I have modified this recipe slightly because our Italian sister went ape crazy with the oil. Seriously, I had to strain the pasta salad after I made it because it was swimming in extra virgin. But fear not – proportions have been corrected accordingly, so whip up with confidence.

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil (add more later if too dry)
1 lemon, juiced

Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  2. In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
  3. In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Add lemon juice to taste for acidity purposes. Serve.

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Filed under Comfort food, Italian food, Pasta, Side dishes

French Onion Soup

The Chef made this a few nights ago out of the Beef Broth he created last week, and it was a clean, brothy version of the classic. Topping this with some cracked black pepper and french bread that has been toasted with gruyere or provolone on top will make you feel positively French. But not in the stinky beret-wearing way.
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6 sweet yellow onions, thinly sliced
tablespoon of olive oil
4 cups of beef broth
1 tablespoon of fresh thyme
2 tablespoons of brandy
salt and pepper to taste
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  1. Cook onions in olive oil over medium low heat in a large Dutch oven for about one hour. You want the onions to be very caramelized so be patient.
  2. Once caramelized, add brandy. Cook until brandy evaporates.
  3. Add broth and thyme. Simmer for 30 minutes.
  4. Season with salt and pepper to taste and top with melted gruyere or provolone cheese and croutons. As usual, this is even better the day after.

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Filed under Comfort food, French food, Soups