Cook the Book: Mafaldine with Roasted Tomatoes, Robiola, and Crushed Fennel Seeds

Need a gluten free and primal main course? Cook the Book: Mafaldine with Roasted Tomatoes, Robiola, and Crushed Fennel Seeds could be a tremendous recipe to try. For $2.59 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 550 calories, 18g of protein, and 47g of fat. 41 person were glad they tried this recipe. If you have olive oil, sea salt, fennel seeds, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 3 hours. With a spoonacular score of 91%, this dish is great. Try Cook the Book: Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds, Cook the Book: Roasted Tomatoes and Pumpkin Seed Pesto, and Cook the Book: Chocolate Mousse with Cardamom Seeds for similar recipes.

Servings: 4

 

Ingredients:

Freshly ground black pepper

8 ounces robiola cheese, cut into bite-sized chunks

1 tablespoon fennel seeds, lightly crushed

3 large cloves garlic, sliced paper-thin

1/2 cup extra-virgin olive oil

2 1/2 pounds plum tomatoes, cut in half lengthwise

Kosher or fine sea salt

1 pound dried mafaldine, pappardelle, or fettuccine

Equipment:

baking sheet

oven

bowl

frying pan

pot

colander

Cooking instruction summary:

Procedures 1 Heat the oven to 275°F. Arrange the tomato halves, cut side up, on a large rimmed baking sheet and drizzle the olive oil over them. Scatter the garlic slices and fennel seeds over the tomatoes, and season with a generous sprinkling of salt and a few grinds of pepper. 2 Roast the tomatoes for 3 to 4 hours, or until they have begun to collapse and are caramelized but are not dry. They should have some shriveling but still look juicy. Let them sit until they are cool enough to handle. Then chop them coarsely and transfer them to a warmed serving bowl, along with any oil and juices left in the pan. Keep warm. 3 Bring a large pot of water to a rolling boil and salt generously. Add the pasta, stir to separate the noodles, and cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water. 4 Transfer the pasta to the serving bowl and strew the robiola pieces over it. Toss gently to combine the pasta, tomatoes, and cheese thoroughly, taking care to break apart any large chunks of cheese that stick together. Add a little of the hot cooking water to the bowl to help melt the cheese a bit but not too much—you want some pieces in there. Taste and adjust the seasoning with salt and pepper, if you like. Serve immediately.

 

Step by step:


1. Heat the oven to 275°F. Arrange the tomato halves, cut side up, on a large rimmed baking sheet and drizzle the olive oil over them. Scatter the garlic slices and fennel seeds over the tomatoes, and season with a generous sprinkling of salt and a few grinds of pepper.

2. Roast the tomatoes for 3 to 4 hours, or until they have begun to collapse and are caramelized but are not dry. They should have some shriveling but still look juicy.

3. Let them sit until they are cool enough to handle. Then chop them coarsely and transfer them to a warmed serving bowl, along with any oil and juices left in the pan. Keep warm.

4. Bring a large pot of water to a rolling boil and salt generously.

5. Add the pasta, stir to separate the noodles, and cook according to the manufacturer’s instructions until al dente.

6. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.

7. Transfer the pasta to the serving bowl and strew the robiola pieces over it. Toss gently to combine the pasta, tomatoes, and cheese thoroughly, taking care to break apart any large chunks of cheese that stick together.

8. Add a little of the hot cooking water to the bowl to help melt the cheese a bit but not too much—you want some pieces in there. Taste and adjust the seasoning with salt and pepper, if you like.

9. Serve immediately.


Nutrition Information:

Quickview
549k Calories
17g Protein
46g Total Fat
17g Carbs
34% Health Score
Limit These
Calories
549k
27%

Fat
46g
72%

  Saturated Fat
15g
99%

Carbohydrates
17g
6%

  Sugar
10g
12%

Cholesterol
59mg
20%

Sodium
565mg
25%

Get Enough Of These
Protein
17g
35%

Vitamin C
134mg
164%

Vitamin A
5264IU
105%

Calcium
464mg
46%

Vitamin E
6mg
45%

Vitamin K
43µg
42%

Phosphorus
388mg
39%

Manganese
0.55mg
27%

Potassium
919mg
26%

Vitamin B6
0.52mg
26%

Fiber
5g
22%

Folate
87µg
22%

Vitamin B2
0.34mg
20%

Zinc
2mg
17%

Magnesium
62mg
16%

Vitamin B3
2mg
13%

Selenium
8µg
12%

Vitamin B1
0.17mg
11%

Copper
0.22mg
11%

Iron
1mg
11%

Vitamin B12
0.47µg
8%

Vitamin B5
0.74mg
7%

Vitamin D
0.34µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Beef Pot Pies with Irish Cheddar Crust
How to Make Homemade Granola
s for Gluten-Free Chocolate Chip Cookies
Roasted Spring Root Vegetables
Autumn Squash Casserole
Beef Fajita Marinade
Apple Beer Bread
Three Bean Vegetarian Chili #WeekdaySupper
Coconut Oreo Truffles
Oaty fish & prawn gratins
Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

Popular Recipes
Pea & mint soup with crispy prosciutto strips

BBC Good Food

Dark Chocolate Orange Cupcakes

Emily Bites

Citrus Rum Punch

Creative Culinary

Butterfinger Mousse Cheesecakes

Inside BruCrew Life

Asparagus Lemon Risotto

Foodista