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
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