Food Network Magazine - (03)March 2020

DONE IN

20

MINUTES

TORTELLINI WITH ARUGULA

AND PROSCIUTTO

ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4

Kosher salt

2 9-ounce packages fresh cheese tortellini

4 tablespoons unsalted butter

6 cups baby arugula (about 4 ounces)

Coarsely ground pepper

⅓ cup grated parmesan cheese

4 ounces thinly sliced prosciutto

1. Bring a large pot of salted water to a boil. Add the tortellini and
   cook until tender, about 4 minutes. Reserve 1 cup cooking water,
   then drain.


2. Return the pot to medium heat and add the butter and ½ cup
   of the reserved cooking water. Cook, swirling the pot, until the
   butter melts and combines with the water. Add the tortellini and
   arugula and gently toss to coat, adding more cooking water as
   needed to loosen. Season with salt.


3. Divide the tortellini among bowls. Season generously with
   pepper and sprinkle with the parmesan. Top with the prosciutto.
   Per serving: Calories 590; Fat 26 g (Saturated 14 g); Cholesterol 115 mg;
   Sodium 1,487 mg; Carbohydrate 62 g; Fiber 3 g; Sugars 2 g; Protein 28 g

SLOW-COOKER BEEF STEW

WITH YUCA
ACTIVE: 25 min l TOTAL: 8 hr 15 min l SERVES: 4

2 pounds beef chuck roast, cut into 4 pieces
Kosher salt and freshly ground pepper
1 pound frozen peeled yuca chunks, thawed, halved if large
2 cups peeled butternut squash chunks (about 12 ounces)
1 small Cubanelle pepper, finely chopped
1 8-ounce can Spanish-style tomato sauce (such as Goya)
3 tablespoons minced cilantro stems,
plus 1 tablespoon chopped leaves
1 clove garlic, finely grated
½ teaspoon dried oregano
1 small red onion
½ cup distilled white vinegar

1. Place the beef in a 6- to 8-quart slow cooker. Season with salt
   and pepper. Arrange the yuca, squash and Cubanelle pepper
   around the beef in a single layer. Combine the tomato sauce,
   ½ cup water, the cilantro stems, garlic, oregano, ½ teaspoon
   salt and a few grinds of pepper in a small bowl. Pour all over the
   meat and vegetables. Cover and cook on low until the meat is
   tender and easy to pull apart, 8 hours.


2. Meanwhile, thinly slice the red onion. Bring the vinegar,
   ½ cup water and ½ teaspoon salt to a boil in a small saucepan.
   Remove from the heat and stir in the red onion, submerging
   the slices. Let cool, then transfer to a bowl and refrigerate until
   ready to serve.


3. Remove the meat to a plate and shred into bite-size chunks
   with 2 forks, discarding any large pieces of fat. Skim off any
   excess fat from the remaining stew in the slow cooker. Stir the
   meat back into the stew and season with salt and pepper. Divide
   among bowls. Top with the chopped cilantro leaves. Drain the
   pickled red onion and serve with the stew.

Per serving: Calories 800; Fat 35 g (Saturated 14 g); Cholesterol 215 mg;
Sodium 657 mg; Carbohydrate 61 g; Fiber 6 g; Sugars 4 g; Protein 58 g

weeknight

cooking

48 FOOD NETWORK MAGAZINE ●MARCH 2020