Best 2 Arugula Puree Recipes
**Arugula Purée: A Savory and Versatile Culinary Delight**
Arugula purée, a vibrant and flavorful culinary creation, is a versatile ingredient that can elevate various dishes with its distinct peppery taste and vibrant green hue. This delectable purée is crafted from fresh arugula leaves, carefully blended until smooth. Its texture is akin to a velvety sauce, making it an ideal accompaniment to grilled meats, roasted vegetables, or even as a vibrant dip for crudités.
The versatility of arugula purée extends beyond its savory applications. It can also be incorporated into sweet and refreshing recipes, adding a unique twist to desserts and beverages. Its peppery notes can balance the sweetness of fruits, while its green color can create visually appealing dishes.
This article presents a collection of diverse recipes that showcase the culinary prowess of arugula purée. From savory sauces and dips to refreshing drinks and delectable desserts, these recipes unlock the full potential of this vibrant ingredient.
**Savory Sensations:**
- **Arugula Pesto:** Experience the classic flavors of pesto with a peppery twist. This vibrant sauce is perfect for tossing with pasta, spreading on sandwiches, or drizzling over grilled vegetables.
- **Arugula Chimichurri:** Give your grilled meats and roasted vegetables a South American flair with this zesty chimichurri sauce. Arugula's peppery notes blend harmoniously with herbs, garlic, and olive oil.
- **Arugula Hummus:** Reinvent the classic Middle Eastern dip with a vibrant green twist. Arugula's peppery flavor adds a delightful dimension to the creamy hummus, making it an unforgettable appetizer or spread.
**Sweet Delights:**
- **Arugula Granita:** Quench your thirst on a hot summer day with this refreshing and unique granita. Arugula's peppery notes blend seamlessly with the sweetness of sugar and lemon juice, creating a tantalizingly tart and refreshing drink.
- **Arugula Panna Cotta:** Elevate your dessert repertoire with this elegant and unexpected panna cotta. Arugula's subtle peppery flavor adds a touch of intrigue to the creamy and delicate custard.
- **Arugula Sorbet:** Indulge in a light and flavorful sorbet that is bursting with arugula's peppery essence. Its vibrant green color and refreshing taste make it a delightful palate cleanser or a perfect ending to a meal.
Dive into the culinary adventures that await with this comprehensive collection of arugula purée recipes. From savory sauces and dips to refreshing drinks and delectable desserts, these recipes are sure to tantalize your taste buds and impress your dinner guests.
PRETZEL-CRUSTED CHICKEN CUTLETS WITH CAULIFLOWER PURéE AND ARUGULA
These crunchy, salty, pretzel-coated chicken cutlets are lightened up by creamy cauliflower purée (a great substitute for mashed potatoes) and a crisp arugula salad. It all adds up to the perfect weeknight meal.
Provided by Rhoda Boone
Categories Chicken Leafy Green Quick & Easy Dinner Cauliflower 22-Minute Meals Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 15
Steps:
- Set a wire rack over a rimmed baking sheet and set aside. Fill a medium saucepan with 1/4 inch of water; add cauliflower and garlic and cover the pot. Bring to a boil over high heat and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain and reserve.
- Meanwhile, in a large, deep skillet, heat 1/2 inch of oil over medium-high heat until it registers 350°F on a deep-fat thermometer, or until a pinch of flour sizzles when sprinkled into the oil.
- While oil is heating, add pretzels to the bowl of a food processor and pulse until some crumbs are ground fine but some are still coarse pea-sized pieces. Spread pretzel crumbs on a large plate or another rimmed baking sheet. Wipe out bowl of food processor and reserve for cauliflower pureé.
- Place flour on another large plate or rimmed baking sheet and use a whisk to gently blend in 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, beat eggs, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper until blended. Working with one cutlet at a time, coat with flour on both sides, then dip in egg (allowing excess to drip off), then dredge in pretzel crumbs, pressing them to adhere.
- Working in batches if necessary, fry cutlets until golden brown and fully cooked, 2 to 3 minutes per side. Transfer cutlets to wire rack to drain, and season them with salt.
- Once cauliflower and garlic are cooked and drained, add them to the bowl of the food processor along with the butter, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Purée until smooth, adding more milk if necessary. Season to taste.
- To serve, divide arugula among four plates. Season with salt and pepper, a squeeze of lemon, and a drizzle of olive oil. Divide cauliflower purée among the plates, and top with chicken cutlets.
PASTA WITH ARUGULA PURéE AND CHERRY-TOMATO SAUCE
Provided by Evan Kleiman
Categories Food Processor Leafy Green Nut Pasta Tomato Lunch Pine Nut Arugula Gourmet Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 13
Steps:
- Make purée:
- Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.
- Make tomato sauce:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.
- Cook and serve pasta:
- Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.
Tips:
- Select Fresh Arugula: Choose young, bright green arugula leaves for the best flavor and texture.
- Blanch the Arugula: Blanching the arugula helps retain its vibrant color and slightly mellows its peppery taste.
- Use High-Quality Olive Oil: Extra virgin olive oil adds a delicious, nutty flavor to the puree. Choose a high-quality oil that you enjoy the taste of.
- Season to Taste: Don't be afraid to adjust the seasonings in the puree to your liking. Add more salt, pepper, or lemon juice until it tastes perfect.
- Use the Puree as a Sauce or Dip: Arugula puree can be used as a sauce for pasta, fish, or chicken. It also makes a great dip for vegetables, crackers, or bread.
Conclusion:
Arugula puree is a versatile and flavorful ingredient that can be used in a variety of dishes. Its peppery, slightly bitter taste pairs well with a variety of other flavors, making it a great addition to both savory and sweet dishes. Whether you use it as a sauce, dip, or spread, arugula puree is sure to add a delicious touch to your next meal.
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