Debi Mazar & Garbiele Corcos Cook Extra Virgin, Tuscan Style - Dallas News | myFOXdfw.com

Debi Mazar & Garbiele Corcos Cook Extra Virgin, Tuscan Style

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Debi Mazar and her Italian husband Garbiele Corcos host the show "Extra Virgin" on the Cooking Channel. They're here to show us Tuscan-inspired recipes, but made with tofu.

Debi and Gabe show us how to make Panino and Caprese, and their other Tuscan-tofu recipes are below.

 

Tofu Caprese with Heirloom Tomatoes and Basil-Infused Olive Oil
Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel's show Extra Virgin

INGREDIENTS:
1 (14 oz) block House Foods medium tofu sliced into 8 even slices
2 tbsp olive oil
2 peeled garlic cloves
2 large heirloom tomatoes, sliced
Fresh basil leaves
Basil-infused olive oil, recipe follows

DIRECTIONS:

Press and pat dry the tofu with paper towels. Season the tofu on both sides with salt and pepper. Heat oil in large non-stick skillet. Add garlic cloves and once they are just beginning to lightly brown around the edges, add the tofu and cook until browned, about 4 minutes on each side. Remove to a paper towel lined plate to drain and cool.

Season the tomatoes with salt and pepper. Layer the tomatoes and tofu on a platter with freshly torn basil and drizzle with basil oil.

Serves 6

 

Basil-Infused Olive Oil

INGREDIENTS:
2 bunches fresh basil, stems removed
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Juice of 1 lemon

DIRECTIONS:
Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Dry and add to a blender. Add the olive oil, and blend until smooth. Strain oil through cheesecloth into a bowl. Add salt and pepper to taste. Add the lemon juice right before serving.

Yield: About 1 cup.


Tofu Panino
Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel's show Extra Virgin

INGREDIENTS:
1 (14 oz) block House Foods extra firm tofu, sliced into six even slices
Extra virgin olive oil, plus more for drizzling  
6 slices Pugliese bread, or other hard crusted artisanal bread
9 slices young pecorino cheese
3 marinated artichokes, thinly sliced
3 large pieces roasted red bell peppers, sliced
Balsamic vinegar, for drizzling

DIRECTIONS:
Lay the tofu slices on a paper towel or clean dishtowel and press gently with another towel to absorb some of the water. Brush lightly with extra virgin olive oil and season on both sides with salt and pepper.

Heat a grill pan over medium high heat. Grill tofu on each side for 2-3 minutes, until nice grill lines appear.

Lay out 6 slices of bread on a cutting board. Drizzle with olive oil and season with sea salt and black pepper. Top 3 slices of bread each with 2 slices of tofu, 3 slices of cheese and divide the marinated artichokes evenly among the sandwiches.  Drizzle with extra virgin olive oil and balsamic vinegar. Top with the remaining 3 pieces of bread. Slice in half to serve.

Makes 3 sandwiches

NOTES: The pecorino adds a delicious salty flavor.


Tofu Gnocchi with Spinach and Sage
Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel's show Extra Virgin

INGREDIENTS:
1 (12 ounce) package House Foods Organic or Premium Tofu Extra Firm

1 teaspoon extra virgin olive oil
1 clove garlic, minced
2 bunches fresh spinach, washed thoroughly, stems removed (about 1-1/2 pounds)
5 tablespoons freshly grated Parmesan cheese, divided
1 egg yolk
Dash of freshly grated nutmeg
4 tablespoons unsalted butter, divided
Juice of half a lemon
1 handful fresh sage
Kosher salt and freshly ground black pepper

DIRECTIONS:
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil.

Drain the Tofu and then add it to a large bowl; break up with your hands until crumbly. Drizzle with olive oil, add the garlic, and season well with salt and pepper. Keep working the tofu with your hands until it's very crumbly and looks like ricotta cheese.

Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking.

Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very fine and add to the bowl with the crumbled tofu. Stir in 4 tablespoons Parmesan cheese, egg yolk, nutmeg, salt, and pepper.  Mix well and shape the mixture into balls the size of walnuts.

Butter a 13x9 inch casserole dish, and lay all the gnocchi in it, top with 2 tablespoons of sliced butter and another sprinkling of Parmesan cheese. Bake the gnocchi for about 20 minutes and then add to the broiler the last 5 minutes to crisp and brown the top of the spinach balls.

Melt remaining 2 tablespoons butter in a skillet and add the sage once it starts to foam. Sauté until it starts to brown. Serve tofu gnocchi topped with warm butter sauce.

Serves 4-6

RELATED LINKS:

'Extra Virgin' On The Cooking Channel Official Website

Under The Tuscan Gun Official Website

Follow Debi Mazar on Twitter: @debimazar

The Tuscan Gun on Twitter: @TheTuscanGun

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