Pasta all'Antipasti
{"handle":"pasta-allantipasti-rachael-ray","title":"Pasta all'Antipasti","seoTitle":"Pasta all'Antipasti | Rachael Ray","seoDescription":"In her Pasta all'Antipasti, Rach tosses salami, ham, cheese + charred greens with short pasta for a colorful, fun and easy twist on traditional antipasto. ","image":"https://images.ctfassets.net/vmuke7sdou62/4WgT4mVx8bfHQngvofKYva/b4b86ac0102a9589f19e566b6e2e6e3a/16003_-_rr_-_pasta_allantipasti_2.jpg_itok_wBHwNRLn","ingredients":"
- 1 small escarole, halved
- 1 radicchio, halved
- Salt and pepper
- 3 tablespoons EVOO, plus non-aerosol olive oil spray
- About ¼ pound each, fine dice, of Genoa or fennel salami, hot sopressata, and end of prosciutto or meaty pancetta
- 4 large cloves garlic, thinly sliced
- ½ cup chopped giardiniera in brine, drained and chopped
- ¼ cup sweet or hot cherry pepper rings in brine, chopped
- ¼ cup green Cerignola olives, pitted and chopped
- ¾ cup white wine or dry vermouth
- ½ cup chicken or beef stock
- 1 pound short-cut pasta such as strozzopretti, gemelli or penne
- ¾ pound (about 1 ½ cups diced) Italian provolone and fresh, but firm mozzarella or smoked mozzarella, combined
- A fat handful of flat parsley, chopped
","preparation":"
Serves: 4 to 6
Heat a large pot of water to boil for pasta.
Heat a large cast-iron or nonstick skillet over medium high heat. Season the halved greens with salt and pepper and spray with oil, then char in pan cut-side down, 3 to 4 minutes. Remove from pan and reduce heat to medium. When greens are cool enough to touch, shred them and discard the core.
Add EVOO to pan, 3 turns, then add meats and render 2 to 3 minutes. Add garlic, stir 1 minute, add the pickled vegetables, peppers and olives and combine. Add wine or vermouth and let it absorb. Add stock and reduce heat to low.
Cook pasta 1 minute less than package directions in salted water and reserve ½ cup cooking liquid. Drain pasta, add to antipasti mixture, then add the greens and cheeses and toss 1 minute more. Serve topped with parsley.
","tags":"Rachael Ray Show, Pasta, Summer, Quick + Easy, Summer Cookout","publishDate":"2022-06-29T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/pasta-allantipasti-rachael-ray","relatedProduct1":{"product_id":6216188068022,"variant_id":37920976732342,"handle":"nonstick-pasta-pot-with-pour-spout-and-lid"},"relatedProduct2":{"product_id":6216242593974,"variant_id":37921077035190,"handle":"large-nesting-mixing-bowls-set"},"relatedProduct3":{"product_id":6216245018806,"variant_id":37921081262262,"handle":"three-piece-kitchen-utensils-set"},"relatedProduct4":{"product_id":6216268939446,"variant_id":37921131004086,"handle":"cucina-round-serving-bowl-14-inch"}}
Ingredients
- 1 small escarole, halved
- 1 radicchio, halved
- Salt and pepper
- 3 tablespoons EVOO, plus non-aerosol olive oil spray
- About ¼ pound each, fine dice, of Genoa or fennel salami, hot sopressata, and end of prosciutto or meaty pancetta
- 4 large cloves garlic, thinly sliced
- ½ cup chopped giardiniera in brine, drained and chopped
- ¼ cup sweet or hot cherry pepper rings in brine, chopped
- ¼ cup green Cerignola olives, pitted and chopped
- ¾ cup white wine or dry vermouth
- ½ cup chicken or beef stock
- 1 pound short-cut pasta such as strozzopretti, gemelli or penne
- ¾ pound (about 1 ½ cups diced) Italian provolone and fresh, but firm mozzarella or smoked mozzarella, combined
- A fat handful of flat parsley, chopped
Directions
Serves: 4 to 6
Heat a large pot of water to boil for pasta.
Heat a large cast-iron or nonstick skillet over medium high heat. Season the halved greens with salt and pepper and spray with oil, then char in pan cut-side down, 3 to 4 minutes. Remove from pan and reduce heat to medium. When greens are cool enough to touch, shred them and discard the core.
Add EVOO to pan, 3 turns, then add meats and render 2 to 3 minutes. Add garlic, stir 1 minute, add the pickled vegetables, peppers and olives and combine. Add wine or vermouth and let it absorb. Add stock and reduce heat to low.
Cook pasta 1 minute less than package directions in salted water and reserve ½ cup cooking liquid. Drain pasta, add to antipasti mixture, then add the greens and cheeses and toss 1 minute more. Serve topped with parsley.