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Tue
26
Apr '11

Three Cheese Tortellini With Spicy Red Fennel Sauce and Crab Recipe

Three Cheese Barilla Tortellini With Spicy Red Fennel Sauce and Crab Recipe by Doug DuCap

Doug DuCap's Original Recipes

Once upon a time, in the B.B. (Before Barilla) era, you could actually buy dried tortellini, but you probably didn’t buy them twice because they were just about as appetizing as eating a bowlful of pale, vaguely cheese-flavored erasers.

But, as with all dried pasta, Barilla was the game-changer. Their little blue bags of dried tortellini cook up eggy-golden, with an impossibly-delicate-yet-firm texture and a creamily distinctive cheese flavor.

How do they manage it? Who knows? Maybe it’s the combination of Ricotta, Emmentaler, and Grana Padano cheese. All I know is that I don’t feel the need to make homemade tortellini as often, because, well, because homemade takes about ten times as much effort for essentially equivalent results. It’s okay, though; I can live with feeling redundant…(*sniff, sniff*)…no, really, I’m fine…(*sob!*)

This Italian-inspired recipe was created especially for the Barilla and Foodbuzz contest (although it must be said that it doesn’t take much arm twisting to get me to eat tortellini, anyway.) The Spicy Red Fennel sauce is quick and easy to make (you can put it together in the time it takes to boil the pasta), yet the flavor is rich and deep. It’s a beautiful balance of fragrant garlic, fennel, and nutmeg, along with the bright notes of pepper sauce, lemon, and parsley.

The sauce, though zesty, is not fiery. Rather, the gentle piquancy accents the savory-sweet flavors of the three cheeses and the flaky crabmeat, and creates a dish that speaks of leisurely afternoons filled with warm Italian sunshine.

Here’s how to make the Three Cheese Tortellini With Spicy Red Fennel Sauce and Crab Recipe:

Ingredients:

1 pkg (8 oz) Barilla brand Three Cheese Tortellini
2 Tbsps extra virgin olive oil (plus extra to dress the pasta)
2 Tbsps minced garlic
1/4 cup tomato paste
2 tsps lightly crushed fennel seeds (see Cook’s Notes)
2 Tbsps hot red pepper sauce (such as Crystal or Trappey’s)
2 tsps fresh lemon juice
1/2 tsp ground nutmeg (see Cook’s Notes)
3/4 - 1 cup water
2 Tbsps minced parsley
1/2 cup Backfin or Special grade crabmeat (see Cook’s Notes)
Salt to taste
Freshly ground black pepper

PREPARATION:

Bring 3-4 quarts of lightly salted water to a boil. Add the tortellini; when the water returns to a boil, cook the tortellini for 10-11 minutes, stirring occasionally. Drain well and drizzle with a little extra virgin olive oil. Stir gently to coat.

While the tortellini are cooking, saute the garlic in the olive oil over medium-low heat until just softened (about 1-2 minutes.) Add the tomato paste and crushed fennel seeds, stirring well to incorporate. Cook, stirring, for 2-3 minutes.

Stir in the hot pepper sauce, lemon juice, nutmeg, and 3/4 cup of water. Cook over medium heat, stirring occasionally, for 5 minutes. Add a little additional water as needed to keep the sauce from getting too thick.

Gently fold in the parsley and the crabmeat. Taste the sauce and add salt (if needed) and a pinch or two of black pepper. Top the tortellini with the sauce. (NOTE: You might be tempted to sprinkle this dish with grated cheese but it really doesn’t need it.)

Serve with steamed spinach or chard, or with a fresh garden salad.

Makes 2-3 servings

Cook’s Notes:

  • If you don’t have a mortar and pestle, you can crush the seeds inside a small resealable bag using a rolling pin, a jar or can, or the flat side of a heavy knife.
  • If you’re using freshly grated nutmeg, start with less than 1/2 teaspoon and add more to taste.
  • You can also use the darker but more economical Claw Meat grade in this dish for a more pronounced crab flavor.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us soon to see our latest food and cooking article: The Hugging the Coast Daily Food and Cooking Blog Week in Review: April 25th to May 1st.

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(Photo Credit: Three Cheese Tortellini With Spicy Red Fennel Sauce and Crab from Doug DuCap Food and Travel on Flickr.


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Tue
10
Aug '10

Calamari and Watermelon Salad Recipe by Rocco Dispirito (Salad Recipe Ideas)

Calamari and Watermelon Salad Recipe

See More Salad Recipe Ideas HereAdapted from a calamari recipe by James Beard Award winning chef, Rocco Dispirito, this is definitely not your run of the mill salad recipe.

Shared by the folks at East Village Kitchen, the watermelon and avocado in this recipe serves as a Summer infused counterpoint to the breaded calamari that fans of squid know and love.

Summer may not be here forever, but the flavor of the season will linger on when you serve the sweet and savory watermelon salad below to your friends and family.

Looking for more wonderful watermelon recipes to lift your spirits? You might also want to see these recipes for Rum Watermelon For the Adults and Wiggly Watermelon For the Kids and A Grilled Watermelon Salad Recipe to Refresh You.

Enjoy!

Ingredients:

2 teaspoons ground coriander seed
1/4 teaspoon salt, plus more to taste
2 cranks on a black peppermill, plus more to taste
1/2 lb. whole squid, cleaned and cut into rings and tentacles
Approximately 1-2 cups grapeseed, corn, or canola oil
1 tablespoon lemon juice
1 tablespoon olive oil
zest of 1 lemon
1 shallot, peeled and minced
approximately three cups of watermelon, sliced thin
1 avocado, peeled, pitted, and cut into thin slices
flour for breading the calamari

How to Make Calamari and Watermelon Salad.

You can also see our growing list of delicious salad recipe ideas, to help inspire your gatherings with friends and family throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.

Hugging the Coast Blog Fast ForwardPlease join us to see our latest daily food and cooking article: Southern Hummingbird Cake Recipe With Pineapple and Bananas.

Hugging the Coast Blog Fast Forward

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Salad Recipe photos are courtesy of the featured blog, in this case, East Village Kitchen.)


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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook
Mon
21
Jun '10

Gourmet Burger Recipe Inspiration From The Build a Better Burger Contest Winners

Gourmet Burger Inspiration From The Build a Better Burger Recipe Contest, Plus How to Enter the Gourmet Hamburger Contest

What do Memorial Day, July 4th, and Labor Day have in common? They’re the most popular days of the year for outdoor cookouts and grilling.

Where there’s smoke, there’s fire, and where there’s fire on a BBQ grill there’s a good chance they’ll be sizzling burgers.

Below are 8 of the winning gourmet burger recipes for last year’s Build a Better Burger Contest to help inspire your outdoor cookouts and parties.

(You can also find more Build a Better Burger winning gourmet hamburger recipes from past years here.)

Now celebrating its 20th anniversary, The 2010 Build a Better Burger Contest now features a $100,000 top prize. The contest deadline is at noon PDT on July 31, 2010 and entering is free so get grilling for your chance to win!

After you read the 2010 Build a Better Burger Cooking Contest Rules to see if you qualify, you can fill out the online contest entry form and enter your original gourmet burger recipe.

Enjoy!

2009 Build a Better Burger Contest Winners and Their Winning Recipes

Beef Burger Recipe Division:

Alternative Burger Recipes Division:

Happy Grilling!

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to read our newest daily food and cooking feature on HuggingtheCoast.Com: Cooking With Beer: Grilled Chicken Legs With Jalapeno Beer BBQ Sauce.

Hugging the Coast Blog Fast Forward

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credits: Build a Better Burger.)


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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook

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