Tag: parmigiano reggiano
Mushroom Lasagna with Broccoli Rabe and Parsley Pesto
Great vegetarian lasagna!!!
- 20 ounces Cremini mushrooms, sliced
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, chopped
- Salt
Heat a frying pan with the olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes, till golden brown. Add the garlic and salt and sauté on medium heat for 1 to 2 minutes. Turn heat off and keep aside.
- ½ cup full fat ricotta cheese
- ½ cup parsley and broccoli rabe pesto (recipe below)
- 1/3 cup grated Parmigiano Reggiano
- 1 egg, beaten
- 1 teaspoon salt
Mix all the ingredients in a medium bowl and keep aside.
- 3 cups homemade tomato sauce
- 9 lasagna noodles (I use no-boil but the regular ones can be first cooked and used as well)
- ½ cup mozzarella cheese, grated
- 1 8X8 oven-proof dish
Preheat oven to 350 degrees F.
Spoon ½ cup tomato sauce onto the bottom of the dish. Dip and place three lasagna noodles on top of the sauce. Add half of the ricotta mixture and evenly distribute on top of the noodles. Add half of the mushroom filling and top with three more noodles. Spoon ½ cup tomato sauce on top of the noodles, spreading it evenly. Repeat a layer of the remaining ricotta filling and mushrooms. Top with three more noodles and the remaining sauce. Top with the cheese and cover with aluminum foil. Bake for 40 minutes in the oven and take the top off. Bake for another 10 minutes and serve after resting the lasagna for 10 minutes. 
Broccoli Rabe and Parsley Pesto
- 2 garlic cloves
- ½ cup slivered almonds, toasted
- ½ cup Pecorino Romano, grated
- 2 cups broccoli rabe, the leaves taken off and chopped
- 2 cups parsley, chopped
- Juice of half a lemon
- ½ cup extra virgin olive oil
- Salt
Transfer the garlic, almonds and cheese to a food processor. Pulse this the garlic and almonds are chopped. Add the broccoli rabe, parsley and lemon juice. Process till everything is chopped well. Slowly drizzle the olive oil while processing the mixture. Take out of the processor and transfer to bowl. Check for seasonings and add salt. Serve on top of any meat, fish or mixed with pasta.
Grilled Asparagus and Corn Salad with Whole Lemon Vinaigrette
Yummy summer salad!
- 1 bunch asparagus, ends trimmed and cut in half
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Place the asparagus into a bowl. Add the olive oil, salt and pepper. Toss and grill till golden brown. Transfer to a serving bowl.
- 2 to 3 fresh corn on the cob, the kernels taken off
Add the fresh corn to the bowl with the asparagus.
Lemon Vinaigrette
- 1 large or 2 small lemons, washed, cut in quarters and seeds taken out
- ½ cup extra virgin olive oil
- ¼ cup water
- 1 teaspoon salt
- ½ teaspoon pepper
- Parmigiano Reggiano cheese
Place the lemons, oil, water, salt and pepper into a blender. I used my vitamix but any blender can be used. If using a regular blender, the mixture may need to be strained. Blend the ingredients till a smooth dressing is formed. Taste for seasonings. Add about ½ a cup to the asparagus and corn. Toss well and garnish with grated Parmigiano Reggiano cheese.
Pistachio Pesto Pasta with Mushrooms
I’m back from vacation and it is time to get back into healthy eating… so here is a great recipe for meatless Mondays… yummy pistachio pesto paired with sautéed mushrooms! Add a yummy green salad and a glass of red wine and you have a perfect meal!
Pistachio Pesto
- 1 cup roasted unsalted pistachios
- 2 garlic cloves
- ¼ cup mint, chopped
- ½ cup parsley, chopped
- ½ cup extra virgin olive oil
- ½ cup Parmigiano Reggiano cheese, grated
- Salt
Transfer the pistachios and garlic to a food processor. Pulse for 30 seconds. Add the mint and parsley. While the processor is on, drizzle the oil in. Add the cheese and salt to taste. Keep aside.
- 3 tablespoons extra virgin olive oil
- 3 cups Cremini mushrooms, cleaned and sliced
- 2 garlic cloves, minced
- ½ pound pasta cooked al dente, ½ cup pasta water spare
- Salt
- ½ cup Parmigiano Reggiano cheese, grated
Heat a large frying with the olive oil. Add the mushrooms and sauté on high heat, stirring constantly for 4 to 5 minutes or till they are golden brown. Add the pasta and stir well. Start by adding ½ cup of the pesto and adjust as needed. Add salt to taste. Garnish with cheese and serve.
Pasta with Pistachio Pesto and Mushrooms
Here is a yummy pasta for Meatless Monday! Delicious pistachio pesto is added for a nutty flavor and the mushrooms add an amazing earthy taste…
Pistachio Pesto
- 1 cup roasted unsalted pistachios
- 2 garlic cloves
- ¼ cup mint, chopped
- ½ cup parsley, chopped
- ½ cup extra virgin olive oil
- ½ cup Parmigiano Reggiano cheese, grated
- Salt
Transfer the pistachios and garlic to a food processor. Pulse for 30 seconds. Add the mint and parsley. While the processor is on, drizzle the oil in. Add the cheese and salt to taste. Keep aside.
- 3 tablespoons extra virgin olive oil
- 3 cups Cremini mushrooms, cleaned and sliced
- 2 garlic cloves, minced
- ½ pound pasta cooked al dente, ½ cup pasta water spare
- Salt
- ½ cup Parmigiano Reggiano cheese, grated
Heat a large frying with the olive oil. Add the mushrooms and sauté on high heat, stirring constantly for 4 to 5 minutes or till they are golden brown. Add the pasta and stir well. Start by adding ½ cup of the pesto and adjust as needed. Add salt to taste. Garnish with cheese and serve.
Spinach Polenta with Short Ribs
I have now made a few polenta dishes where I have added a bunch of different ingredients to make them a bit different. I realized that polenta is like any other starch and I can go crazy with all the different aromatics or vegetables I can add to it.
In this case I was making the short ribs and wanted to keep it simple and serve it on top of polenta. Both my husband and I love polenta. My daughter on the other hand, is not a big fan. In fact the last time I made it, she asked not to give it to her ever again. I am okay with her not wanting to eat polenta- she is such a good eater and everyone has a few things they don’t like- although I can’t think of a thing I would have on that list.
Anyway, I started with shallots and garlic and added baby spinach. I then added chicken broth and milk. The polenta was made in no time. I topped it with some cheese and that was it. I made it simple for myself by adding baby spinach to the starch- I didn’t have to make a salad or a vegetable on the side.
The polenta was delicious with the short ribs- creamy and earthy with the rich meat.
- 5 ounces baby spinach
- 2 tablespoons extra virgin olive oil
- 2 small shallots, chopped
- 2 garlic cloves, chopped
Heat a large frying pan with the olive oil. Add the shallots and garlic. Saute on medium heat for 3 to 4 minutes. Add the baby spinach and sauté till it is wilted and cooked down. Keep aside.
- 1 cup fine polenta
- 1½ cups chicken broth
- 1½ cups milk
- Salt
- ½ cup Parmigiano Reggiano cheese, grated
Add the liquids to the spinach mixture and bring to a boil. Add salt and the polenta. Cook according to instructions on the polenta package. Add the cheese and serve.
Roast Thyme Chicken Quarters with Gremolata
This is a traditional chicken dinner with a kick- I topped the roasted chicken quarters with a delicious mixture of lemon zest, cheese, parsley and olive oil…. so good and decadent. I served the chicken with roasted broccoli and potatoes!
- 4 chicken quarters
- Salt
- Pepper
Compound Butter
- ½ stick butter, room temperature
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- Extra virgin olive oil
- 2 medium yellow onions, sliced
Mix the butter, thyme, salt and pepper in a small bowl. Loosen the chicken skin with fingers and add half of the butter inside the skin of all four pieces and the other half on top. Drizzle a bit of olive oil on top and sprinkle some salt and pepper. Marinate for 2 to 3 hours.
Heat a large frying pan. Brown the chicken pieces skin side down on medium high heat for 3 to 4 minutes. Take out and place into a baking pan on top a layer of sliced onions. Roast for 30 to 40 minutes, depending on the size of the leg quarters. Take out and let them sit for 10 minutes. Keep the onions for later.
Gremolata
- ½ cup parsley, chopped
- 1/3 cup Parmigiano Reggiano cheese, grated
- Zest of one lemon
- ¼ to 1/3 cup extra virgin olive oil
Mix all the ingredients together.
Serve chicken with a spoon of the gremolata on top and some onions on the side.
Mushroom Turkey Swiss Chard Whole Wheat Lasagna
This is a great, delicious recipe I came up with. No one could tell it was super healthy. I bought whole wheat pasta sheets and layered them with mushrooms and ground turkey. I bought a big bunch of Swiss chard which I sautéed it up and added the greens to the ricotta filling. The lasagna was yummy and it was gone in no time…
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 1 bunch Swiss chard, greens and stalks separated and chopped
- 1 cup cremini mushrooms, chopped
- 1 cup shitaki mushrooms, chopped
- ½ pound dark meat ground turkey
- 1 tablespoon tomato paste
- 2 cups marinara sauce
- Salt
Heat a large frying pan with the olive oil. Add the shallot and garlic and sauté for a minute on medium heat. Add the Swiss chard whites and sauté for a minute. Add the mushrooms and sauté for 3 to 4 minutes on high heat. Add ground turkey and separate with the back of wooden spoon. Stir and cook for a minute or two. Add the tomato paste and cook for a minute. Add the marinara sauce and bring to a boil. Simmer for about 15 minutes. Adjust seasonings and let the mixture cool off.
- 1 tablespoons extra virgin olive oil
- Salt
Heat a medium frying pan with the olive oil and add the greens from the Swiss chard. Saute on high heat, stirring consistently till the greens have wilted. Add salt and let the mixture cool off.
Ricotta Filling
- 1 cup ricotta cheese
- 2 cloves garlic, grated
- ½ cup Parmigiano Reggiano, grated
- ½ cup Mozzarella, grated
- 1 teaspoon salt
- 1 egg, beaten
Transfer the ricotta cheese, garlic, Parmigiano, mozzarella, salt and the egg to a medium bowl. Add the Swiss chard greens and mix well.
- 6 to 8 whole wheat lasagna noodles, cooked
Start to layer the lasagna by starting with a small ladle of the turkey mixture at the bottom. Add the noodles on top and spread a third of the turkey mixture on top. Add half of the ricotta filling. Repeat the process and top with noodles and then the last third of the turkey mixture. Cover with aluminum foil and bake for 30 to 45 minutes. Cool for 10 minutes before serving.