Tag: Italian Cuisine
Eat them while the tomatoes are still around…
- Sliced baguette or a piece of garlic bread
- 1 tablespoon mayonnaise
- 3 to 4 slices fresh mozzarella (1/4 inch thick)
- 5 to 6 fresh basil leaves
- One medium tomato or several grape tomatoes, cut in half
Cut a big enough piece of the garlic bread and slice and toast. Spread the mayonnaise on both pieces of bread. Place the mozzarella slices on one side of bread and sprinkle some salt. Place the tomatoes and basil leaves. Place the other piece of bread on top and serve.
1 cup mix of black and green olives, pitted
1 tablespoon capers
2 garlic cloves, peeled
½ teaspoon dried oregano
Juice on half a lemon
½ teaspoon crushed red pepper
½ cup fresh parsley
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Puree all the ingredients, except the olive oil, salt and pepper, in a food processor until a paste is formed.
With the motor still running, stream in the oil until a smooth consistency if formed. Season with salt and pepper and serve.
I would highly recommend this recipe for bolognese sauce- it is easy to make and really delicious! The pancetta and sausage flavor it amazing.. definitely worth a try…
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons fresh rosemary
- 2 to 3 sprigs fresh thyme
- ½ cup pancetta, chopped
- 1 pound ground beef
- 2 large Italian sausage links, meat taken out of the casings
- ½ cup dry white wine
- 2 tablespoons tomato paste
- 2 cups tomato sauce
- 1 cup beef or chicken broth
- 2 cups whole milk
- ½ pound spaghetti, cooked al dente
Heat a heavy saucepan with the olive oil. Add the onion, carrot, celery, rosemary and thyme. Stir and sauté on medium heat for 5 minutes. Add one teaspoon of salt. Add the pancetta and sauté on medium heat till the vegetables are soft and pancetta is crispy. Add the beef and sausage and separate vigorously with the back of a wooden spoon while stirring. Saute for 3 to 4 minutes on medium high heat. Add the white wine and scrape off all the golden brown bits from the bottom. Add the tomato paste and sauté for a minute. Add the tomato sauce, broth and milk. Bring to a boil and simmer on medium low heat with lid on for 2 hours. Stir every 15 minutes or so to check the consistency. Once the consistency is according to taste, check for seasonings and serve with spaghetti.
This is my first try at making gnocchi at home. I am not a big fan of the potato variety.. so I decided to make them with ricotta and potato. I also added herbs and some Romano cheese. The result was absolutely delicious. I paired it with a simple marinara sauce….The trick to fluffy gnocchi is not over mixing and over kneading the dough…
- 1 one pound russet potato
- ½ cup whole milk ricotta cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon fresh ground nutmeg
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh chives
- 1 egg, beaten
- ½ cup freshly ground Pecorino Romano
- 1 cup plus more flour
Cook the potato till soft to the fork. Take the skin off and put the potato through a potato ricer into a bowl. Add the ricotta cheese, salt, pepper, nutmeg, thyme, chives, egg and cheese. Mix well. Gradually add the flour, one tablespoon at a time till the dough comes together and not sticky- try not to over knead the dough. Separate into four sections and roll each into ½ inch thick logs on a floured surface. With a knife, cut bite-sized gnocchis. Place on a floured cookie sheet and let sit for an hour. Make the sauce in the meantime.
- 1 can San Marzano tomatoes (chopped or whole, if whole, crush them with fingers)
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
Heat the olive oil in a medium saucepan. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and simmer for 20 minutes. Taste for seasonings and add salt and pepper as necessary.
Bring a large pot of salted water to a boil. Cook the gnocchi for 2 to 3 minutes or till they float to the surface. Serve with marinara sauce and freshly grated cheese
This is a simple pasta made with ingredients in my pantry and fridge… very delicious!
1 tablespoon extra virgin olive oil
1/2 cup pancetta, chopped
1 large shallot, chopped
3 garlic cloves, chopped
½ cup marinated artichoke hearts, crushed with fingers
1 14 ounces cannellini beans, rinsed and drained
½ pound orcchiette pasta cooked al dente with 2 cups pasta water spared
½ cup Parmigiano Reggiano, grated
½ cup parsley, chopped
Heat a large frying pan with the olive oil. Add the pancetta and sauté on medium heat for 3 to 4 minutes till pancetta is golden brown. Add the shallot and garlic and sauté on medium heat for 2 to 3 minutes. Add the artichoke and beans. Saute for 2 to 3 minutes. Add 1 teaspoon salt. Add the cooked pasta with 1 cup pasta water. Mix well and bring to a boil. Add the cheese and parsley. Check for seasonings and add more salt and pasta water as needed. Serve warm.
- ½ pound fresh fettuccine
- ¼ cup extra virgin olive oil
- 4 garlic cloves, sliced
- ½ teaspoon red pepper flakes
- 10 large scallops, cleaned
- ½ cup clam juice
- Juice and zest of one lemon
- ½ cup chopped fresh parsley
Bring a large pot of salted water to a boil. Add the pasta and cook according to package label and reserve ½ cup cooking water, then drain and keep aside.
In the meantime, heat the oil in a large skillet over medium heat. Brown the scallops on both sides about 30 seconds each. Take out and keep aside, let cool and slice each scallop into 3 to 4 slices. Reheat the pan on medium heat and add the garlic, red pepper flakes and ½ teaspoon salt. Cook for about a minute. Add the clam juice, lemon zest and juice. Add the pasta and the pasta water. Add the scallops and parsley, toss to coat and cook for another minute or two until the scallops have warmed through. Season with salt and pepper. Drizzle with a bit of olive oil before serving.
- ½ pound pasta, al dente with a cup of pasta water set aside
- 4 chicken sausage links, chopped in ¼ inch pieces
- 1 tablespoon olive oil
Heat a large frying pan with the olive oil. Add the sausages and sauté on medium high heat, stirring constantly. Saute for 4 to 5 minutes till the sausages are golden brown. Keep aside.
- 1 cup fresh tomato sauce or marinara sauce
- 1 red pepper
- 1 orange pepper
- 1 tablespoons extra light olive oil
- 1/3 cup shredded parmesan cheese
Start the grill outside or preheat the broiler. Coat the peppers with the oil and grill or roast them till the skin is charred- about 20 minutes. Place the peppers in a bowl and cover with plastic wrap for 20 minutes. Take the peppers out and peel the skin and take the seeds out. Place the peppers in a blender with the tomato sauce. Blend till smooth. Taste for seasonings and add salt if needed.
Add two cups of the sweet pepper sauce to the sausages and add the pasta and half cup of the pasta water (add more water if needed). Mix well and check for seasonings. Serve with cheese on top.