SPIRAL ROLLED FILLET WITH PESTO
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- With the heel of your hand or a meat mallet, pound the meat and flatten to a thickness of about 1/2-inch. Sprinkle the inside of the meat with salt and pepper. Spread the pesto over the meat, leaving a 1-inch border on 1 long side. Roll the meat towards the border.
- With your knife, mark the fillet at 1-inch intervals. Run skewers through your fillet in between your knife marks so that each portion has a skewer securing it. Using your knife marks as a guide, cut your fillet into slices. Drizzle with the oil.
- Preheat the grill or a grill pan.
- Grill slices over high heat for about 3 to 4 minutes per side for medium rare. Let rest for a few minutes before serving.
GRILLED PIZZA WITH RICOTTA AND PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 8 small pizzas
Number Of Ingredients 7
Steps:
- Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat.
- Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
- Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm.
WALNUT AND RICOTTA PESTO - MICHAEL CHIARELLO
Make and share this Walnut and Ricotta Pesto - Michael Chiarello recipe from Food.com.
Provided by Julesong
Categories Sauces
Time 25m
Yield 2 cups pesto, approx
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Ready a baking sheet and spread the walnuts on in a single layer, then place in the oven and toast until fragrant and lightly browned, about 10 minutes.
- Remove from oven and let cool, then chop coarsely.
- In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and sauté until lightly golden.
- Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
- Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
- Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
- Serve over 1 1/2 pounds cooked pasta or use as a dip.
Nutrition Facts : Calories 818, Fat 76.8, SaturatedFat 21.8, Cholesterol 94.1, Sodium 157.1, Carbohydrate 11.2, Fiber 2.2, Sugar 1.3, Protein 25.6
SPIRAL-CUT FILLET OF BEEF WITH PESTO
If you have ever seen a Japanese sushi chef reduce a chunk of cucumber to a long, thin ribbon with a paring knife, you have seen a spiral cut. It's almost impossible to describe the technique in words, although you would grasp it easily if you could see it. Meats that have been spiral cut (also known as a jelly-roll cut), stuffed, rolled and sliced like a jelly roll are popular in butcher cases, so every professional butcher knows how to do this. Ask your butcher to prepare the meat for you. Michael's notes: A fillet of beef is an expensive cut, so this is a special-occasion dish. Go to the best butcher you know, show him or her the pictures of the dish in this book, and emphasize that you need 2 pounds after the meat has been trimmed of its chain and silverskin.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Ask the butcher to spiral cut or jelly-roll cut the fillet for you to create a flat, rectangular sheet of beef.
- Pound the meat with the heel of your hand to a thickness of about 1/2-inch. Season with salt and pepper. Spread the pesto evenly over the meat, leaving a 1-inch border along one of the long sides. Starting from the opposite long side, roll the meat into a log like a jelly roll.
- Using kitchen string and starting 1/2-inch from one end, tie the meat in 8 places at equal intervals of approximately 1-inch. Slice between the ties to create 8 pinwheels.
- Prepare a hot fire in a charcoal grill, preheat a gas grill, or preheat a stove-top cast-iron grill pan over high heat. Drizzle the meat with olive oil, then grill on both sides, turning once, until done, to your taste. Let rest for a few minutes, then remove the strings and serve.
- Prepare a bowl of ice water. Bring a saucepan of water to a boil. Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the basil into the ice water to cool quickly. Drain immediately, squeeze the basil dry, and chop it roughly.
- In a blender, puree the basil with the oil, pine nuts, garlic, salt, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. Transfer to a bowl and adjust the seasoning.
- Yield: about 3/4 cup, enough for 1 pound pasta.
"BLANCHED" BASIL PESTO
Provided by Michael Chiarello : Food Network
Time 11m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the herbs dry, and roughly chop.
- In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. Transfer to a bowl and adjust the seasoning. Store the pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month.
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