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Category Archives: Italian Cuisine

Penne with Tomato Sauce and Burrata

June 11, 2017

When it is super hot outside and you want to eat something yummy!! This is this the thing to make…

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • ¼ cup basil stems, chopped
  • 3 cups fresh or bottled tomato sauce
  • Salt
  • Sugar
  • 1 pound penne, cooked al dente with 1 cup pasta water to spare
  • 1 burrata ball, torn into small pieces
  • 1 cup basil leaves, sliced

Heat a large frying pan with the oil. Add the onion, garlic and basil stems. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and cook on a simmer for 30 minutes. Season with salt and sugar to taste. Add the cooked pasta, burrata cheese and some pasta water if desired. Mix and cook till everything is warmed through. Add the basil, cook for another few minutes. Check for seasonings and serve.

Italian Style Cheeseburgers

June 7, 2017

Another delicious one…

  • 1 pound ground grass fed beef
  • 1 cup fresh basil, chopped
  • 5 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper

Transfer the meat into a medium bow. Add the basil, garlic, salt and pepper. Mix well and keep aside in the fridge for 2 to 3 hours. Form four patties and keep aside.

Mayonnaise

  • 1 tablespoon mayonnaise
  • ¼ cup non-fat Greek yogurt
  • ¼ cup kalamata olives
  • 3 to 4 sundried tomatoes
  • 3 garlic cloves
  • Salt
  • Pepper

Process the olives, sundried tomatoes and garlic in a small processor. Mix into the mayonnaise and yogurt in a small bowl. Add salt and pepper and taste for seasonings. Keep aside.

  • 2 medium tomatoes, sliced
  • 4 burger buns, sliced
  • 4 mozzarella slices

Cook the burgers according to desired doneness. Add the cheese on top. Spread the mayo onto the buns and add tomatoes. Serve the burgers with grilled potatoes and veggies.

Fresh Corn and Shrimp Pasta

June 6, 2017

Another corn recipe before they go away…

  • 2 tablespoons extra virgin olive oil
  • 5 to 6 green onions, chopped
  • 4 ears of corn, taken off the cob
  • ½ pound medium shrimp, cleaned
  • ½ cup fresh ricotta cheese
  • Salt
  • ½ pound pasta, cooked and save 1 cup pasta water
  • ½ cup cilantro, chopped
  • Juice of half a lemon

Heat a frying pan with the olive oil. Add the green onions and sauté on medium heat for 2 to 3 minutes. Add the corn kernels and sauté for another 3 to 4 minutes. Add the shrimp and cook for 2 minutes. Add the ricotta cheese, cooked pasta and half of the pasta water. Cook on medium heat, mixing everything, until the shrimp are cooked through. Add salt and taste for seasonings. Add the cilantro and lemon juice. Serve immediately.

Cheesy Turkey Meatballs

June 5, 2017

Another recipe for our favorite thing to eat in my house- meatballs!! These are absolutely yummy…

  • 1 tablespoon extra virgin olive oil
  • ½ cup pancetta, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped

Heat a frying pan with the olive oil. Add the pancetta and cook over medium low heat for 4 to 5 minutes till all the fat is rendered and the pancetta bits are golden brown. Add the onion, garlic, rosemary and thyme. Saute for another 3 to 4 minutes. Turn the heat off and set aside to cool.

  • 1 pound dark meat ground turkey
  • ½ cup parsley, chopped
  • ½ cup grated Parmigiano Reggiano cheese
  • 1 egg, beaten
  • ½ cup panko breadcrumbs soaked in ¼ cup milk (let sit for 10 minutes before adding to the turkey)
  • 1 teaspoon salt
  • 2 cups tomato sauce

In a large mixing bowl, add the ground turkey, parsley, cheese, egg, soaked breadcrumbs, salt and the cooled pancetta mixture. Mix well and keep aside.

Bring the tomato sauce to a boil in a large saucepan, form the meatballs and gently slide them into the sauce. Cover with lid and lower heat to a simmer and cook for 20 minutes or once the meatballs are cooked through. Serve warm with spaghetti.

Cauliflower and Sausage Pasta with Pesto

May 16, 2017
  • 1 cauliflower head, cut into florets
  • Olive oil
  • Salt
  • 2 to 3 sausage, crumbled
  • 1 medium yellow onion, sliced
  • ½ pound cooked pasta with 1 cup pasta water spared

Transfer the cauliflower florets to a lined cookie sheet. Drizzle salt and olive oil. Roast under a hot broiler till all sides are golden brown- about 10 minutes on each side. Take out and keep aside.

Pesto

  • 1 full cup fresh basil
  • 1 garlic cloves
  • ¼ cup pistachios
  • 2 anchovy fillets
  • 1/3 cup extra virgin olive oil
  • ¼ cup Parmigiano Reggiano cheese, grated
  • Juice of half a lemon
  • Salt

Add the garlic and pistachios to a food processor. Pulse till chopped. Add the basil, anchovy fillets, start pulsing and drizzle the olive oil and proxess till a smooth sauce is formed. Take out of the processor, add the cheese, lemon juice and salt to taste. Keep aside.

Heat a wide frying pan and add 1 tablespoon olive oil. Add the crumbled sausage and sauté on medium heat for 4 to 5 minutes. Add the onion and ½ teaspoon salt and sauté for another 4 to 5 minutes. Add the cooked pasta and ½ cup of the pasta water. Add the pesto, mix well and check for seasonings. Add more pasta water if necessary. Serve warm.

 

 

Pasta Primavera with Roasted Vegetables

May 14, 2017

Yummy and healthy dish for Meatless Monday!!

  • 2 cups zucchini, cut into 1-inch pieces
  • 1 large red pepper, cut into 1-inch pieces
  • 3 to 4 garlic cloves, with skin on
  • Olive oil
  • Salt

Place the vegetables and garlic on to a line cookie sheet. Drizzle some olive oil and sprinkle some salt. Mix well and roast in a 400 degrees oven for 30 minutes. Take out and let cool. Slide the garlic out of the skins and mash with fork.

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cups fresh or store bought tomato sauce
  • ½ cup fresh basil, chopped
  • 1 cup roasted corn
  • ½ cup grated Parmigiano Reggiano
  • Salt
  • ½ pound pasta of choice, cooked al dente and 1 cup spare pasta water

Heat a large frying pan with the olive oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce, basil and the roasted garlic. Cook for 2 to 3 minutes. Add the corn and the roasted vegetables. Bring to a boil and cook for 3 to 4 minutes. Add the cheese and pasta. Mix well and add the spare pasta water if needed. Check for seasonings and add salt.

Garlicky Pasta with Broccoli Rabe

May 7, 2017

This is one of my favorite pastas to eat- I love the earthy, slightly bitter broccoli rabe and lots of garlic… plus it is a perfect Meatless Monday dish!!

  • 2 tablespoons extra virgin olive oil
  • 8 to 10 garlic cloves, sliced thin
  • ½ cup pine nuts
  • 1 bunch broccoli rabe, chopped with stems off
  • 1 to 2 teaspoons salt
  • ½ pound pasta of choice, cooked al dente with 1 cup pasta water
  • ½ cup cheese, a variety is ideal- I used a combination of Parmigiano, Asiago and Pecorino

Heat a wide frying pan with the olive oil. Add the garlic and nuts and cook on a low heat for 4 to 5 minutes. Add the broccoli rabe and cook on medium high heat till the greens wilt down. Add the cooked pasta and ½ cup pasta water. Mix well and add the cheese. Stir and check for seasonings. Add more salt and pasta water if needed. Serve warm.