Best 2 Salsa Rosa Michael Chiarello Recipes
**Salsa Rosa: A Delightful and Versatile Condiment with Endless Possibilities**
Salsa rosa, also known as pink sauce, is a vibrant and flavorful condiment that adds a touch of elegance and sophistication to a wide range of dishes. Originating in Italy, this creamy and tangy sauce is a harmonious blend of mayonnaise, tomato sauce, and a variety of aromatic herbs and spices. Its vibrant pink hue and rich flavor profile make it a popular choice for enhancing the taste of grilled meats, seafood, vegetables, and even pasta.
This versatile sauce shines as a dipping sauce for crispy fried calamari, shrimp cocktails, or succulent grilled chicken. It adds a burst of flavor to sandwiches, wraps, and burgers, complementing the savory fillings with its creamy texture and tangy undertones. Salsa rosa also serves as a delectable spread for crostini or crackers, offering a delightful appetizer or snack.
But the culinary adventures with salsa rosa don't stop there. This versatile condiment can elevate the flavors of pasta dishes, adding a creamy richness to seafood-based sauces or a tangy twist to simple tomato-based sauces. It can also be used as a marinade for chicken or fish, infusing them with a delicate pink hue and a mouthwatering blend of herbs and spices.
With its vibrant color, luscious texture, and captivating flavor, salsa rosa is a culinary gem that deserves a place in every kitchen. Its versatility and ease of preparation make it a staple condiment that can transform ordinary meals into extraordinary culinary experiences.
SALSA ROSA TOSSED WITH SPAGHETTINI TOPPED WITH GRILLED FLANK STEAK
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Coat peppers with olive oil and place on a foil lined baking sheet. Salt liberally. Bake in the oven, turning every 10 minutes until peppers are blistered and black, about 20 to 30 minutes total.
- Meanwhile, add 2 tablespoons of olive oil to a hot saute pan. Add the serrano chiles and the garlic. Lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides. Remove the pan from the heat and let the chiles cool in the oil for several minutes
- When the roasted bell peppers are blistered and blackened, removed them from the oven, place in a glass bowl and cover with plastic wrap. This will steam the skins off and make them easier to remove. After 15 to 20 minutes, remove the peppers and peel. Remove the seeds, stems and ribs. Do not run under water - this will just wash the flavor off! You should have about 4 cups.
- Note: You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don't have to monitor them as closely.
- Chop the garlic finely, then use the side of your knife to mash them to a paste - a pinch of grey salt will help this process. Mashing insures that the garlic add just an undercurrent of flavor, with no big pieces to bite into. Add to the blender.
- When cool enough to handle, peel the chiles and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Then add the tomato puree and the oregano (no need to chop the oregano because it's going to be blended in). Add to the blender the olive oil used to roast the chilis and garlic. Turn the blender on high until everything is smooth and thick.
- Turn a medium saute pan on high for 30 seconds with about 1/4 cup of olive oil. Stand back as you pour the blender mixture into the pan. Be careful, it can splatter. This second heating brings the flavors together. Season with salt and pepper. Whisk in the remaining 1/4 cup olive oil and the red wine vinegar. The vinegar gives it a little sharpness and protects it in the refrigerator for about a week.
- Ladle it into canning jars and store in the refrigerator for a week. It can be frozen for 5 months.
- Preheat a grill to high. Season the steak with salt and pepper and drizzle with olive oil. Grill the steak to medium-rare, about 4 minutes per side. Remove from the grill and let rest for 10 minutes.
- To a large pot of boiling, salted water, add the spaghettini and cook to al dente. Drain and toss with the salsa rossa.
- Slice the flank steak thinly against the grain and place on top of the pasta.
SALSA ROSA - MICHAEL CHIARELLO
Found on Napastyle.com. The chef notes that the sauce freezes well and has several uses. It can be used as a dip for bread, grilled chicken, and seafood. It can be stirred into risotto, mixed with mayo to make a sandwich spread, or tossed with pasta.
Provided by Brookelynne26
Categories Sauces
Time 1h
Yield 7 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
- Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
- Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
- Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.
Tips:
- Choose ripe, flavorful tomatoes for the best salsa. Look for tomatoes that are deep red and have no blemishes.
- Use a variety of peppers to add different levels of spiciness and flavor. For a milder salsa, use poblano or Anaheim peppers. For a spicier salsa, use jalapeños or serrano peppers.
- Roast the tomatoes and peppers before blending them. This will help to concentrate their flavor and give the salsa a smoky taste.
- Add fresh herbs, such as cilantro and basil, to brighten up the flavor of the salsa.
- Season the salsa to taste with salt, pepper, and lime juice.
- Let the salsa chill for at least 30 minutes before serving. This will allow the flavors to meld together.
- Serve the salsa with tortilla chips, tacos, burritos, or other Mexican dishes.
Conclusion:
Salsa rosa is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is also a relatively easy sauce to make, and it can be tailored to your own personal taste preferences. So next time you are looking for a quick and easy way to add some flavor to your meal, give salsa rosa a try.
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