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Cheesy Sausage Skillet Lasagna

Cheesy Sausage Skillet Lasagna

2f80fd6c0502f95022d4c2d07e1b2cc2b tablespoons extra virgin olive oil
1 1/2 cups white onions, finely chopped
1 pound ground Italian Sausage
26 ounces pasta sauce
9 strips oven ready lasagna noodles
15 ounces Ricotta cheese
1/2 cup shredded Parmesan Cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan Cheese
2 cups shredded mozzarella cheese

Heat oil in large skillet over medium heat. Add onions, sautéing until softened. Add sausage, cooking until browned. Add pasta sauce, stirring to combine. Reduce heat to a simmer. Boil broken lasagna noodles for 5 minutes to soften slightly. Drain and set aside. In a large mixing bowl, combine ricotta cheese, parmesan, salt and pepper. Spoon about 1 cup of meat sauce into the bottom of a 12 inch cast iron skillet. Layer evenly with broken pieces of semi-cooked lasagna noodles. Spoon about 8 mounds of ricotta cheese over noodle layer then sprinkle with additional Parmesan and shredded mozzarella cheese. Top with 1 1/2 cups of meat sauce. Continue this layering until you reach the top of the skillet. Top layer should be a layer of noodles, sauce then shredded mozzarella cheese. Bake skillet lasagna for 20-30 minutes, until cheese is melted and sauce is bubbly around edges. Remove and let cool 10 minutes before serving.

Fried Polenta

Fried Polenta

FJIHTJ7HH2VWC9E_LARGE6 C water
2 tsp salt
1 3/4 C yellow cornmeal
3 T. unsalted butter, cut into pieces
1 tsp plus 1/2 C olive oil
1/4 C freshly grated Parmesan cheese
2 tsp salt
1 C marinara sauce

In a large, heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the butter. Coat an 11×7″ baking dish with 1 tsp. of oil. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4″ thick. Cover and refrigerate until cold and firm, about 2 hours. Preheat the oven to 250. Cut the polenta into 2×1″ pieces. In a large, heavy skillet, heat the remaining olive oil over a medium-high flame. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches. Transfer the polenta pieces to a serving platter. Sprinkle with Parmesan cheese and salt, and serve, with marinara sauce alongside.

Pan-Fried Pork Wrapped in Prosciutto

Pan-Fried Pork Wrapped in Prosciutto

IMG_3364One 1½-pound pork tenderloin, cut crosswise into 4 equal pieces
Salt and freshly ground black pepper
4 thin slices prosciutto di Parma
3 tablespoons olive oil
12 fresh sage leaves
2 tablespoons drained capers
1 tablespoon butter
1 lemon
6 ounces baby spinach leaves, washed, stems removed

Place each piece of pork cut side down between sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pieces of pork until they are flattened into 1/2-inch/1.5-cm-thick escalopes. Sprinkle the pork with salt and pepper. Wrap one slice of prosciutto around the center of each pork escalope. Place a large nonstick sauté pan over a high heat. Once hot, drizzle 1 tablespoon of olive oil in the pan and add 2 prosciutto-wrapped pork escalopes. Cook for 2 minutes on each side or until the pork is golden brown and cooked through. Transfer the pork to a plate and repeat with the remaining pork . Do not wipe out the pan. Immediately add the remaining 1 tablespoon of oil and the sage leaves to the same pan. Cook for 1 minute. Remove the pan from the heat. Add the capers and butter. Grate the lemon zest over the capers. Swirl the pan to melt the butter and combine the flavors. Cut the lemon in half and squeeze the juice into the caper mixture. Stir into the caper mixture any juices that have accumulated on the plate of pork. Season the sauce to taste with salt and pepper. Meanwhile heat the remaining 1 tablespoon of olive oil in a separate large sauté pan over a moderate to high heat. Add the spinach and sprinkle with salt and pepper. Sauté for 2 minutes or until the spinach wilts. Squeeze the excess moisture out of the spinach, if necessary, and divide the spinach among 4 serving plates. Place one pork escalope over each mound of spinach. Pour the caper sauce over the pork escalopes and serve.

Chickpea Soup with Greens and Pasta (Zuppa di Ceci & Verdure)

Chickpea Soup with Greens and Pasta (Zuppa di Ceci & Verdure)

1 lb. Dry Chickpeas, soaked in water overnight
2 cloves Garlic, cracked and peeled, left whole
1/3 cup Extra Virgin Olive Oil
8 oz. Pancetta or Pepper Bacon, chopped
2 medium Yellow Onions, peeled, trimmed and finely chopped, about 3 cups
2 tsp. finely chopped Garlic
½ tsp. Red Chili Flakes, optional
4 cups roughly chopped Escarole or Chard, stems removed
4 cups Vegetable or Chicken Stock/Broth
8 oz. Small Pasta Shells, Cocciolette, cooked and cooled
2 to 4 Tbs. Red Wine Vinegar
Kosher Salt, to taste
Black Pepper, freshly ground, to taste
¾ cup grated good quality Parmesan Cheese

Drain the beans, rinse them and place them in a large pot with the garlic cloves, cover with water, bring to a boil, turn down to a simmer and cook until tender. Drain the beans, reserving 2/3 of the cooking with the beans. Heat the olive oil over medium high heat in a large soup pot, brown the pancetta or pepper bacon, then add the onions and sauté until they smell sweet and are translucent. Add the garlic and chili peppers, if you are using them, sauté for 3 to 5 minutes, then add the escarole, or chard, and continue cooking until wilted. Add the stock/broth and chickpeas; bring to a boil, and then turn down to a simmer for 20 minutes. Add the vinegar and adjust the salt and pepper. When you are ready to serve the soup, heat the soup to very hot, drop the pasta into boiling water for 1 minute, then drain and add to the soup. Garnish with Parmesan cheese.

Pasta Fagioli (Pasta Fazool)

Pasta Fagioli (Pasta Fazool)

pasta-fagioli1 cup dried white beans, such as cannellini or Great Northern, soaked overnight
4 T. olive oil, plus more for serving
1/2 medium onion, coarsely chopped
1/2 medium carrot, peeled and coarsely chopped
1/2 celery rib, coarsely chopped
1 – 2 garlic cloves to taste, minced
1/2 cup finely chopped ripe plum tomatoes or canned whole plum tomatoes, drained
1 fresh rosemary sprig, finely chopped
About 3 1/2 cups boiling water
1/3 package (lb.) fusilli, small pasta shells, small ziti, or other small pasta
Salt and freshly ground black pepper to taste
1/4 cup minced flat-leaf parsley
Freshly grated Parmigiano cheese for garnish

Drain the beans and set aside. Heat the oil in a large heavy saucepan over medium heat and gently saut̩ the onion, carrots, celery, and garlic until the vegetables are soft but not brown, about 10 minutes. Add the beans to the vegetables along with the tomatoes, rosemary, and about 3 cups boiling water. Bring back to a boil, reduce the heat, and simmer, covered, until the beans are tender Р1 to 1 1/2 hours, depending on the age and size of the beans. ADD more boiling water from time to time as necessary: the beans should always be covered with simmering liquid. When the beans are very tender, transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Or put them through the medium disk of a food mill. STIR the puree back into the beans. Add the pasta and another cup of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10 minutes. Remove from the heat. Taste and add salt and lots of black pepper. Serve in a warm soup tureen or in individual warm bowls, garnished with a drizzle of olive oil, a sprinkle of parsley, and some Parmigiano. Pass more cheese and olive oil with the soup.

Pane Fritto Con Acciuda

Pane Fritto Con Acciuda

23 oz. anchovies
3 cups flour
1 teaspoon granulated sugar
Pinch of salt
1/4 oz. dry yeast
1 egg
2 cups water
1 tablespoon olive oil
3 cups corn oil

Drain the anchovies and cut each fish into thirds. Set aside. Combine flour, sugar, salt, and yeast in a bowl. Beat egg and combine with water and 1 tablespoon of oil. Add the egg mixture to the flour and mix until blended. Dough should be soft and runny. Place in a bowl, cover, and let rise for one to one and a half hours. When the dough is double the original size, remove it from the bowl and set it on a pastry board. Pinch off 1 teaspoon, flatten it in the palm of your hand, place an anchovy in the center and seal it inside by rolling the dough into a ball. If the dough is too soft to handle, allow it to remain in the bowl. Keep a little extra flour on hand. Take a teaspoon, dip into the dough, and pull up enough dough to fill the spoon. With flour on your fingers, trim off any hanging dough. Place the anchovy in the center of the dough and fold the dough over it. Do not place it on a board, but drop it directly into hot oil, coaxing it from the spoon with a floured finger. Place a two quart pot over medium-high heat. Heat to hot. Add oil. Allow to heat. Drop anchovy balls into the hot oil one at a time. They will puff immediately. Allow to brown. Turn. Remove and drain. Eat warm. Anchovy Puffs are best eaten immediately. You can make a sweet version by omitting the stuffing with anchovies, frying, and then coating with sugar or honey.

Macaroni Grill Fonduta Gamberi

Macaroni Grill Fonduta Gamberi

Romanos-Macaroni-Grill-Fonduta-Gamberi-Recipe2 Cups half−and−half
1 T. clam juice
2 T. dry white wine
3 T. butter
1 shallot, finely chopped
2 T. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half−and−half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated half−and−half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

Carino’s Chicken Milano

Carino’s Chicken Milano

ffbc133e09582e8367db5a9da7b321d44 boneless, skinless chicken breasts
4 thin slices ham
1/2 cup shredded cheese- provolone or mozzarella
12 leaves fresh basil
2 T. olive oil
Salt and pepper

Prepare your chicken by making “pockets” for the filling: Holding chicken flat on your cutting board with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. If you do what I did and poke a hole in the bottom of the chicken, simply layer in your ham first so the cheese doesn’t ooze out. Fill the pocket with one slice of ham, about 2 tbs cheese, and 3 basil leaves. Fill each chicken breast and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side. Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. When your chicken is finished cooking, you will be left with a beautiful pan full of browned bits and lots of goodness. Feel free to add a 1/2 cup of chicken stock or white wine to that pan and let it bubble and reduce a bit and then spoon it over the chicken.

Provencal-Style Tomato and Mozzarella Loaf

Provencal-Style Tomato and Mozzarella Loaf

1 C. canned diced Tomatoes, drained
4 T. EVOO, divided
½ tsp. Salt
½ tsp. Pepper
7oz. Mozzarella, cut into ½” cubes
4 oz. grated Swiss or Gruyere Cheese
8-10 Basil Leaves, chopped
3 large Eggs
1 C. Flour
1 tsp. Baking Powder
½ Warm Whole Milk

Preheat oven to 350. Mix tomatoes gently in a bowl with 1 T. oil, salt and pepper. Stir in cheeses and basil. Set aside. In separate bowl beat eggs and then add flour and baking powder. Add milk and remaining oil a little a time, mixing until smooth. Add tomato mixture to batter and mix well. Pour into an oiled and floured standard loaf pan. Bake for 45 minutes, or until a knife inserted near center comes out clean. Cook 10 minutes and then cut into slices.

Bagna Cauda

Bagna Cauda

Bagna cauda, a warm, buttery Italian sauce with anchovies and garlic, is a great and way to enjoy an assortment of fresh veggies & meat. Steak, chicken, and shrimp all work well with this sauce; use them in any combination. Serve as a quick after-work meal, or as an hors d’oeuvre at your next party. Notes: If you don’t have the right-size fondue pot, use another heavy small pan that will sit stably over the heat source.

bagna-cauda-su-1140616-xAbout 1 pound cooked tender beef steak such as top sirloin; cooked boned, skinned chicken breast; and/or cooked, peeled, and deveined shrimp (31 to 40 per lb.)

6 cups bite-size pieces zucchini, mushrooms, red bell peppers, fresh fennel, and/or drained canned artichoke hearts (choose 3 or 4)

1 baguette (8 oz.), thinly sliced

1/2 cup butter

1 cup olive oil

1/4 cup minced garlic

1 can (2 oz.) anchovies, drained and finely chopped

Cut steak and chicken across the grain into strips about 1/4 inch thick and about 3 inches long. Arrange meat on a platter. Place vegetables and bread in baskets or dishes. In a 1- to 1 1/2-quart pan or metal fondue pot over medium heat, melt butter. Add oil, garlic, and anchovies; stir until mixture bubbles. Set pan over a candle or a medium-low alcohol or Canned Heat flame. Watch mixture and stir often so garlic doesn’t burn; adjust heat as needed. Use forks or long skewers to spear chicken, beef, shrimp, or vegetables, and swirl through butter mixture to coat; leave in longer to heat slightly, if desired. Transfer food to individual plates or a slice of baguette to eat. Stir butter mixture occasionally with food on fork.

Baked Ziti from Cook’s Illustrated

Baked Ziti from Cook’s Illustrated

baked ziti1 lb 4% fat cottage cheese

2 large eggs, lightly beaten

3 oz. parmesan cheese, grated

Salt

1 lb ziti pasta

2 T. extra-virgin olive oil

5 medium garlic cloves, minced

1 (28 oz.) can tomato sauce

1 (14 1/2 oz.) can diced tomatoes

1 tsp. dried oregano

1/2 C. plus 2 T. fresh basil, chopped

1 tsp. sugar

Black pepper

3/4 tsp. cornstarch

1 C. heavy cream

8 oz. mozzarella cheese, cut into 1/4 inch pieces

 

Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs and 1 C. Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 T. salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander. Meanwhile, heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 C. basil and sugar, then season with salt and pepper. Stir cornstarch into heavy cream in small bowl, transfer mixture to Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 C. tomato sauce and 3/4 C. mozzarella, then stir to combine. Add pasta and stir to coat. Transfer pasta mixture to 13 x 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle with remaining 3/4 C. mozzarella and remaining 1/2 C. Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 3 T. basil and serve.

Cellentani with Fire Roasted Artichokes, Smoked Pancetta And Pecorino Toscano Cheese

Cellentani with Fire Roasted Artichokes, Smoked Pancetta And Pecorino Toscano Cheese

Cellentani-With-Fire-Roasted-Artichokes-Smoked-Pancetta-And-Pecorino-Toscano-Cheese1 lb. Cellentani Pasta
1/3 cup Italian pancetta, smoked
½ T. Pine nuts
2 T.  Extra Virgin Olive Oil, divided
1 cup White onions, chopped
2 cups Artichokes, fire-roasted
Salt to taste
Black pepper, freshly ground to taste
2 T. Ripe tomatoes on the vine, diced
1 cup Pecorino Toscano cheese, shredded
½ T. Fresh parsley, chopped

Sauté the pancetta until crispy; drain and set aside. In the same skillet, sauté the pine nuts until slightly brown; set aside. Cook the cellentani according to package directions. Meanwhile, sweat the onions with half of the olive oil until translucent. Add the artichokes and cook for 2 minutes. Season with salt and pepper; add a small ladle of the pasta cooking water to the skillet. Drain the cellentani while it is slightly undercooked and add it to the vegetable mixture; sauté for 2 minutes, until the water is reduced and the pasta is cooked al dente. Stir in the parsley, cheese, tomatoes, and pine nuts. Drizzle with the remaining oil before serving.

Deep-Dish Skillet Pizza

Deep-Dish Skillet Pizza

skillet1 loaf frozen bread dough, thawed

1 to 2 15-oz. jars pizza sauce

1/2 lb. ground pork sausage, browned and drained

5-oz. pkg. sliced pepperoni

1/2 c. sliced mushrooms

1/2 c. green pepper, sliced

Italian seasoning to taste

1 c. shredded mozzarella cheese

1 c. shredded Cheddar cheese

 

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.

Antipasto Salad Kabobs

Antipasto Salad Kabobs

antipasto-kabobs2

 

(2) 7 oz. containers fresh small mozzarella balls

(2) 4 oz. packages prosciutto

1/2 lb. genoa salami, sliced thin

(1) 12 oz. jar roasted red peppers

(1) 6 oz. can of black olives, or use the fresh cured olives from the olive bar at your grocery store

1 bag of leaf lettuce, any kind you like

 

Lay out all you ingredients on a cutting board. Alternate the ingredients onto the skewers on any pattern you like, adding lettuce leaves after every few ingredients. Drizzle with balsamic vinaigrette or serve with dressing for dipping on the side.

 

 

 

Slow Cooker Italian Meat Loaf

Slow Cooker Italian Meat Loaf

slowcookmeatloafOlive oil in a spritzer bottle, or non-stick cooking spray

2 pounds extra lean ground sirloin (or bison)

2 large eggs

1 cup (about 1 medium size) zucchini, grated and excess liquid squeezed out

1/2 cup freshly grated Parmesan cheese

1/2 cup fresh parsley, finely chopped, plus extra for garnish

4 cloves freshly minced garlic

3 Tablespoons balsamic vinegar

1 Tablespoon dried oregano

2 Tablespoons minced dry onion or onion powder

1/2 teaspoon sea or Kosher salt

1/2 teaspoon ground black pepper

 

1/4 cup ketchup or tomato sauce

1/4 cup shredded or 2-3 slices mozzarella cheese

2 Tablespoons fresh parsley chopped

 

Line a large (6 quart or larger) slow cooker with folded strips of aluminum foil in a grid pattern. Spray the foil with olive oil or non-stick cooking spray. In a large mixing bowl, combine all ingredients except for cooking spray and the topping ingredients. Mixture WILL BE loose/wet. This is expected. Carefully transfer mixture into the slow cooker and form into an oblong shaped loaf, setting it on top of the aluminum foil strips. Place lid on top of slow cooker. Cook on high power for 3 hours or low power for 6 hours. 15 minutes before the end of the cook time, turn the heat off and unplug the slow cooker. Remove the lid and spread ketchup over the top of the meatloaf. Place cheese on top of ketchup and replace the lid onto the slow cooker. Allow the meat loaf to sit for 5-10 minutes, or until the cheese has melted. To remove loaf from the slow cooker, remove lid, hold each end of the strips in each hand , and carefully lift. Transfer the loaf to serving platter and garnish with fresh parsley. Serve and enjoy!

Sun-Dried-Tomato Chicken Roll-Ups

Sun-Dried-Tomato Chicken Roll-Ups

full_sun-dried-tomato--ricotta-chicken-roll-ups_CLhXo7cAdKyZg2 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 1/2 cups ricotta cheese
1 cup oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (1 1/2 pounds)
1/2 pound deli-sliced provolone cheese
1/4 cup extra-virgin olive oil

Position a rack in the upper third of the oven and preheat to 400°. Cover a rimmed baking sheet with foil and grease the foil. Place the beaten eggs and bread crumbs into separate shallow bowls. In another bowl, mix the ricotta and sundried tomatoes. Dip the chicken cutlets into the egg, then coat with the bread crumbs and place on a work surface. Place a slice of provolone and a heaping tablespoon of ricotta mixture on each cutlet. Roll up and secure with toothpicks. Place the chicken roll-ups side by side on the prepared baking sheet and drizzle with the olive oil. Bake until the chicken is golden and the cheese is bubbling, about 20 minutes.

Easy Spinach Lasagna

Easy Spinach Lasagna

best-vegetarian-lasagna-recipe3¼ cups ricotta cheese

1½ cups freshly grated parmesan cheese

20 oz. thawed chopped spinach, drained

4 ½ cups chunky vegetable pasta sauce (your choice)

1 box uncooked lasagna noodles

2 ½ cups grated Gouda or Swiss cheese (slices may be used)

â…› tsp. salt

â…› tsp. pepper

 

Prepare a 13 x 9 x 2 lasagna pan by spraying lightly with olive oil. Set the pan aside until ready to use. Gently blend the ricotta and parmesan cheeses together, adding salt and pepper. Now spread 1 cup of pasta sauce in the lasagna pan. Place 3 lasagna noodles on top of the sauce. Spread 1¼ cups of ricotta mixture on top of noodles in a light layer. Add about ⅓ of the spinach mixture on top of the ricotta mixture in spoonfuls. Repeat the layers ending with 3 lasagna noodles and the remaining sauce. Preheat the oven to 350 degrees Fahrenheit. Using aluminum foil cover the lasagna and bake for about 30 minutes. Remove the foil and sprinkle the grated Gouda or Swiss cheese on top. (If using slices, lay slices on top of lasagna to cover). Bake uncovered for an additional 15 minutes. Cheese should be golden brown.

 

 

Pasta e Fagioli with Sausage Dumplings

Pasta e Fagioli with Sausage Dumplings

2 tablespoons EVOO 3042PastaSausage6_320_final
4 thin slices pancetta, chopped
1 medium onion, chopped
1 carrot, peeled and chopped
2 stalks celery, chopped
1 bay leaf
3 cloves garlic, finely chopped or grated
Salt and ground black pepper
3 tablespoons tomato paste
4 cups chicken stock
2 cups water
1 15-ounce can cannellini beans, drained (I used garbanzo beans)
3/4 pound ground pork
1 egg
1/4 cup (a handful) breadcrumbs
1/4 cup (a handful) grated Parmigiano Reggiano cheese, plus more for serving
1 teaspoon fennel seeds
1 cup ditalini-shaped pasta (I used small shells)
1 loaf crusty bread

Place a large saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, 3-4 minutes. Add the onion, carrot, celery, bay leaf and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds. Add the chicken stock, water and beans to the pot, and bring the liquids up to a bubble. While the soup is heating up, combine the pork, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large mixing bowl. Mix everything well with your hands to combine. When liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go. Simmer the dumplings until cooked through, about 8 minutes. Turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions. Serve the soup with some crusty bread alongside and more grated Parm at the table.

Savory Italian Palmiers

Savory Italian Palmiers

1 Sheet Frozen Puff Pastry
9 Thin Slices Prosciutto, Salami, pastrami and/or capacola
2 cups Shredded Provolone
4 cloves Garlic, minced
2 T. Dried Basil
2 T. Dried Oregano
1 tsp. Crushed Dried Red Pepper Flakes, or to taste
½ tsp. Salt
2 tsp. Black Pepper, or to taste
1 cup Finely Chopped Black (preferably Kalamata) Olives
1 Egg, beaten
½ cup Grated Parmesan Cheese

Preheat oven to 425 degrees. Thaw pastry on counter for 15 minutes, then unfold and layer meat and cheese on top, making sure to cover pastry completely. Sprinkle garlic, basil, oregano, red pepper flakes, salt, pepper and olives over the top evenly. Roll up two opposite sides of pastry until they meet in the middle. Cut into 1/8-inch slices and place on baking sheet, leaving space between them. Brush tops with beaten egg; sprinkle with parmesan cheese. Bake 6 minutes or until golden and puffy. Remove from baking sheet immediately and cool slightly on wire rack.

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil

drunken pastaOlive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to sauté with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper. To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Sopressata and Provolone Italian Pressed Sandwiches

Sopressata and Provolone Italian Pressed Sandwiches

IMG_16991 loaf of ciabatta bread
1/4 lb. very thinly sliced good-quality sopressata (hot or sweet depending on your taste)
1/3-1/2 lb. sliced provolone cheese
8 oz. roasted tomatoes, purchased (or use this recipe, minus the thyme)
About 3 T. pesto, purchased (or use this recipe, or your own)
1 large bunch, or 2 small bunches of basil, leaves torn from the stems

Slice the ciabatta loaf horizontally to make two large halves. On the top half, evenly spread the pesto in a very thin layer (don’t over saturate the bread). On the bottom half, first place the roasted tomatoes in a single layer, then top with a layer of sopressata. (Place the thin slices of meat on top of each other to form a thicker layer.) Top the sopressata with the sliced provolone, and then place a layer of basil leaves over the top of the cheese. Place the top slice of bread over the basil layer, and press down to bring all the layers flat. Continue pressing down, and wrap the entire loaf tightly in plastic wrap. Place the wrapped loaf in the fridge overnight (or for at least 3 hours), and put something heavy on top of the loaf to compress it. I used a cast iron skillet and placed a couple of soup cans on top of the skillet. The next day, unwrap the loaf and slice into large sandwiches or small squares, depending on your preference. Serve immediately, or keep chilled until needed.

Sandwich with String

Tube-Shaped Pasta with Wild Mushrooms

Tube-Shaped Pasta with Wild Mushrooms

4 T. olive oil

1 clove garlic, minced

1/2 medium onion, finely chopped

1 pound of assorted mushrooms (chanterelles, porcini, etc.), cut into large pieces

2 T. fino sherry

1 T. parsley, chopped

1/2 pound tube-shaped pasta (such as rigatoncini or penne)

1 1/2 ounces Parmigiano-reggiano, freshly grated

Salt and pepper

tube

Bring a large pot of water to a boil. Toss in about 3 T. of salt.  Meanwhile, pour 1 T. of the oil into a large skillet over medium heat. Add the garlic and onions. Cook for 5 minutes, stirring occasionally, or until the onions are translucent. Remove the vegetables from the skillet and set aside. Pour another T. of olive oil to the now empty skillet, turn the heat to high, and then add the mushrooms. Season with salt. Cook for 10 to 12 minutes.  Pour the sherry in to deglaze the skillet. Scrap the bottom with a wooden spoon, dislodging any browned bits. Cook for 2 minutes. Toss in the parsley, reduce the heat to medium-low.  While the mushrooms are cooking, start the pasta. Cook according to package instructions, subtracting about a minute off the finished time. When ready, scoop out about a quarter C. of the pasta water and set aside. Drain the pasta and then immediately toss with the mushroom sauce. Add the water if it needs to be more substantial. Sprinkle with Parmesan.

 

 

Yield:

Calories:

Fat:

Fiber:

Chicken Cacciatore and Rigatoni

Chicken Cacciatore and Rigatoni

Salt

1⁄2 lb. rigatoni

2 T. extra-virgin olive oil (EVOO) (twice around the pan)

1 lb. chicken tenders, cut into 2-inch pieces

1 lb. boneless, skinless chicken thighs, cut into 2-inch chunks

Freshly ground black pepper

1⁄4 lb. thick-cut pancetta, chopped

5 to 6 garlic cloves, chopped

1 tsp. crushed hot red pepper flakes

4 portobello mushroom caps, halved, then thinly sliced across

1⁄2 C. dry red wine

1 C. beef stock

1 can (28 oz.) crushed tomatoes

A couple of handfuls fresh flat-leaf parsley, finely chopped

Grated Parmigiano-Reggiano to pass at table

 

Heat a pot of water to a boil for the pasta. When the water boils, season with salt and add the pasta. Cook to al dente, with a bite to it. Meanwhile, heat a deep skillet over medium-high heat. Add the EVOO and chicken, white and dark meat, and season it with salt and pepper. Let the chicken sit for 3 to 4 minutes, then turn it and brown the opposite side for 2 to 3 minutes, seasoning it after the flip as well. Transfer the browned chicken to a plate and reserve. Add the pancetta to the pan and crisp it up, 2 or 3 minutes. Add the garlic and red pepper flakes, stir for 30 seconds, then add the mushrooms and brown for 8 to 10 minutes, stirring frequently, until deep brown and tender. Season the mushrooms with salt and pepper after they’ve darkened. Deglaze the pan with the red wine and reduce it for 30 seconds, then stir in the stock and tomatoes. Bring the sauce up to a bubble and add the chicken back to the pan. Simmer the chicken for 5 minutes in the sauce to finish cooking through. Add the cooked pasta and parsley. Stir to combine and check seasoning. Serve with grated Parmigiano-Reggiano cheese.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Easy Sausage Manicotti

Easy Sausage Manicotti

1 box of manicotti pasta

1 lb ground italian sausage

2 cloves garlic, minced

2 T. olive oil

1 pack fresh basil, rinsed and chopped

1 15oz. container ricotta cheese

2 eggs

Dash of salt

1 jar alfredo sauce (4 cheese is great)

1 jar marinara or other tomato based sauce

Preheat oven to 350 degrees. Cook the manicotti according to package. While manicotti is cooking, heat olive oil in pan and add garlic. Once garlic is slightly golden in color, add sausage and cook thoroughly. Once manicotti is finished, drain and dry. For the manicotti filling, place the ricotta in a large bowl. Add eggs and mix thoroughly. Mix in basil and salt. Once sausage is cooked, mix in with ricotta mixture. Fill manicotti with cheese/sausage mix. Place manicotti in a 9×13 baking pan. Cover manicotti with alfredo sauce and then with a small amount of tomato sauce. Cover with foil and bake for 30 minutes. Uncover and bake for 5 more minutes

 

Yield:

Calories:

Fat:

Fiber:

Cheese-Stuffed Manicotti

Cheese-Stuffed Manicotti

8 Manicotti Shells

1/4 C. Sliced Green Onion

1 Clove Garlic, chopped

2 T. Butter

2 T. Flour

1 1/3 C. Milk

1 C. Shredded Swiss Cheese

1/4 C. White Wine

1 Beaten Egg

1 C. Ricotta Cheese

1 C. Shredded Mozzarella

1/2 C. Shredded Mozzarella

1/2 C. Parmesan Cheese

1/3 C. Parsley

1/4 tsp. Shredded Lemon Peel

1/8 tsp. Nutmeg

 

Cook manicotti according to package directions.  For sauce in a saucepan cook onion and garlic in butter until tender.  Stir in flour.  Add milk all at once.  Cook and stir until thick and bubbly.  Add swiss cheese and wine.  Stir until cheese melts.  In bowl stir together egg, ricotta, mozzarella, parmesan, parsley, peel, and nutmeg.  Fill manicotti with ricotta mixture.  Arrange in baking dish.  Pour sauce over filled shells.  Cover and bake in 350 degree oven for 35-40 minutes until hot.

 

Yield:

Calories:

Fat:

Fiber:

 

Authentic White Clam Sauce

Authentic White Clam Sauce

2 cloves garlic, minced

2 T. olive oil

2 T. butter

2 6.5 oz cans minced or chopped clams

1 T. chopped fresh parsley

1 T. chopped fresh basil

1/4 C. white wine

 

In a medium saucepan over medium heat, sauté garlic in oil and butter. Add remaining ingredients and bring to a boil.  Reduce heat and simmer 5 minutes. Serve over hot cooked pasta with grated parmesan cheese. Variation: Add 1 can whole tomatoes, drained and 1 tsp. fresh thyme leaves before bringing sauce to boil.

 

Yield:

Calories:

Fat:

Fiber:

 

Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Coarse salt

3/4 lb. bucatini (thick, hollow spaghetti)

1 lb. ground sirloin

6 garlic cloves, 2 minced, 4 chopped

1 egg

1/2-2/3 C. Italian-style bread crumbs

1/2 C. grated Parmigiano-Reggiano, plus some to pass at the table

1/4 tsp. ground allspice

coarse black pepper

3 T. extra-virgin olive oil (EVOO), plus some for drizzling

1 small to medium yellow onion, finely chopped

1/2 C. dry red wine

1 28oz can crushed tomatoes

1 8oz can tomato sauce

1/2 C. fresh flat-leaf parsley leaves, chopped

3 T. capers, drained and chopped

2 T. chopped fresh sage

1/4 lb. pancetta, chopped

12 cremini (baby portobello) mushroom caps, chopped

1/2 C. beef stock or broth

 

Heat a deep skillet over medium heat. Cook the onions in 1 T. of the EVOO for 5 minutes. Remove the onions and set them aside to cool. In a large bowl, mix the meat with half the onions, 3 cloves chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard. Drop the bucatini in the salted boiling water and cook until al dente. Drain. While the pasta and meatballs are cooking, heat another T. of EVOO in the skillet in which the onions were cooked. Add the pancetta and cook 3-4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer 5 minutes. Toss the pasta with half the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.

4 Cheese Focaccia

4 Cheese Focaccia

1/4oz. Pkg. (21/2 tsp.) Active Dry yeast

1/2 tsp. Sugar

1 C. Lukewarm water

31/2 C. Unbleached all-purpose flour

1 tsp. Table Salt

5 T. Olive Oil

3/4 C. Freshly Grated Parmesan

1 C. Grated whole-milk mozzarella (about 1/4 pound)

1/2 C. Finely crumbled Gorgonzola (about 2 ounces)

1 C. Grated Fontina (about 3 ounces)

1 sm. Onion, sliced thin

1 tsp. Coarse salt, or to taste

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the oion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

Authentic Manicotti Crepes

Authentic Manicotti Crepes

4 eggs

2 cup water

1 tsp. salt

2 cup flour

Oil

 

2 lbs. ricotta cheese

8 oz. shredded mozzarella

2 tsp. parsley

1 large egg

3/4 cup grated romano cheese

2 C. Homemade Marinara Sauce

Salt & pepper to taste

 

Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7″ nonstick skillet. Lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside.  Filling: Preheat oven to 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & pepper to taste.  Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes.

 

Yield:

Calories:

Fat:

Flatbread with Nigella Seeds

Flatbread with Nigella Seeds

Flatbread with Nigella Seeds

3 cups all-purpose flour

3 tablespoons extra virgin olive oil

2 tablespoons instant yeast

2 tablespoons sea salt

1/2 teaspoon sugar

1/2 cup Nigella seeds

Melted butter or margarine

 

Combine flour, oil, yeast, salt, and sugar in your food processor. Mix ingredients on a low speed, adding in a cup or so of room temperature water as you mix. You want the dough to be mixed thoroughly and to be a little tacky to the touch. If your dough seems too dry, add more water. If it’s too wet, add a little more flour. Transfer your dough from the food processor onto a flat, floured surface. Form dough into a ball, place in a mixing bowl covered in plastic wrap, and let rise for 1-2 hours. Divide your now risen dough into six more balls of 1/4-inch thickness. Let each ball of dough rise for 20 minutes or so; each should puff up slightly. Roll each into a flat disc shape and sprinkle with Nigella seeds. Preheat oven at 350 degrees. Spread your pita onto lightly oiled cookies sheets {or use a pizza stone if you have one}. Bake until bread is slightly brown on one side, flip and brown on the other. This should take between 6-10 minutes only. Brush with melted butter and serve immediately or store in wax paper until you are ready to serve.

Alla Checca

Alla Checca

4 tomatoes, seeded and coarsely chopped

4 cloves garlic, minced

1/2 C. chopped fresh basil

1/4 C. chopped fresh mint, optional

1/2 C. olive oil

Salt to taste

Grated Parmesan cheese

1/2 to 1 pound pasta

 

Combine tomatoes, garlic, basil, and olive oil in a glass bowl. Season with salt. Cover with plastic wrap. Allow to sit at room temperature at least 1 hours, or up to 8 hours.  Cook pasta until al dente. Drain. Pour uncooked sauce over hot pasta, and toss.  Add grated Parmesan cheese to your liking and serve with Italian bread.

 

Yield:

Calories:

Fat:

Fiber:

Pasta Fagioli

Pasta Fagioli

 

3 T. olive oil

1 onion, quartered then halved

2 cloves garlic, minced

1 (29 ounce) can tomato sauce

5 1/2  C. water

1 T. dried parsley

1 1/2 tsp. dried basil

1 1/2 tsp. dried oregano

1 tsp. salt

1 (15 ounce) can cannellini beans

1 (15 ounce) can navy beans

1/3  C. grated Parmesan cheese

1 pound ditalini pasta

 

In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.

Italian Potato Dumpling Casserole

Italian Potato Dumpling Casserole

3/4 C. part-skim ricotta cheese

1/4 C. fresh basil, thinly sliced

1/2 C. (2 ounces) grated reduced-fat mozzarella, divided

2 T. (1/2 ounce) grated parmesan cheese

1 egg, lightly beaten

3 C. basic tomato sauce

1 package (16 ounces) potato gnocchi

2 C. spinach leaves, thinly sliced

 

Preheat the oven to 400ºF. Lightly coat a 1 1/2-quart casserole or gratin dish with vegetable oil spray and set aside. In a small bowl, combine the ricotta, basil, 1/4 C. of the mozzarella, Parmesan, and egg. Stir until blended. Set aside. Spread a thin layer of the tomato sauce in the reserved dish. On top of the sauce, layer half of the gnocchi and spinach. Using half of the ricotta mixture, place small dollops on top of the spinach. Cover with another thin layer of sauce. Repeat the process, ending with sauce. Sprinkle on the remaining 1/4 C. mozzarella. Bake for 40 minutes, or until the top is bubbly and the cheese is lightly browned. Let stand for 15 minutes before serving.

 

Yield: 6 servings

Calories: 250

Fat: 12g

Fiber: 4g

Scary Snake Calzone

Scary Snake Calzone

 

2 loaves (16 ounces each) frozen white bread dough, thawed

4 T. mustard, divided

2 T. sun-dried tomato pesto, divided

2 tsp. Italian seasoning, divided

10 ounces thinly sliced ham, divided

10 ounces thinly sliced salami, divided

1 1/2 C. (6 ounces) shredded provolone cheese, divided

1 1/2 C. (6 ounces) shredded mozzarella cheese, divided

2 egg yolks, divided

2 tsp. water, divided

red and yellow liquid food coloring

pimento stuffed green olives

roasted red peppers, cut into 1 inch strips

toothpicks

 

Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.  Roll out 1 loaf of dough into 24×6 inch rectangle on lightly floured work surface. Spread 2 T. mustard and 1 T. pesto over dough, leaving 1 inch border and sprinkle with 1 tsp. Italian seasoning.  Layer half of ham and salami over dough. Sprinkle 3/4 C. of each cheese over meats. Brush edges of dough with water. Beginning at long side, tightly roll up dough. Pinch edges to seal. Transfer roll to prepared baking sheet, seam side down and shape into an S shape for the snakes body. Repeat with remaining ingredients.  Combine 1 egg yolk, 1 tsp. water and red food coloring in small bowl. Combine remaining egg yolk, remaining tsp. water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.  Preheat oven to 375 degrees.  Let dough rise, uncovered, in warm place for 30 minutes. After rising, taper one end of each roll to form head and one end to form tail. Score tail end to form rattlers, if desired.  Bake snakes 25 to 30 minutes. Cool slightly. Use olives for eyes, secured with toothpicks, and roasted red pepper strips for tongues.  Slice and serve warm.

Sicilian Sausage and Fennel Pasta

Sicilian Sausage and Fennel Pasta

3/4 lb. bulk Sweet Sausage

1 bulb fresh Fennel, tops and outer layer trimmed away

1/2 White Onion

3 cloves Garlic

A Pinch Allspice

Black Pepper

1 C. Chicken Broth

1/3 C. Pernod or Anisette liqueur

1 lb. Penne

3 T. Heavy Cream or Half and Half

Grated Parmigiano Reggiano Cheese

 

Break up sausage in deep skillet and brown over medium heat. Cut fennel and onion into chunks and process with garlic in food processor. Add fennel, onion, and garlic to pot. Sprinkle with allspice and pepper. Give the pan a good shake. Add broth. Cover and reduce heat to low. Simmer for 10 minutes, until fennel bits are tender. Uncover and bring heat up to medium again. Let broth reduce by half, about five minutes.  Douse with liquer. Bring mixture to a boil. Drain pasta. Add cream to sauce and give pan a shake. Toss immediately with pasta. Serve with grated cheese and more pepper.

Aglio Olio (Garlic and Oil Pasta)

Aglio Olio (Garlic and Oil Pasta)

1 lb. linguine

5 garlic cloves, minced fine

1/4 tsp. Crushed red pepper flakes

1/3 C. Extra virgin olive oil

5 Anchovy fillets (optional

1/2 C. Chopped flat leaf parsley

 Black pepper, to taste

 

Cook pasta to desired doneness. In a large skillet over medium heat, cook the garlic and pepper flakes until they start making noise. Add the anchovies and stir them in the oil until they are no longer visible. Toss with the cooked and drained pasta. Adjust salt and pepper if needed. Serve.

Antipasti Salad

Antipasti Salad

Salad:

1/4 medium red onion, minced

1/2 medium fennel bulb, trimmed and cored

1 (15-oz.) can chickpeas, rinsed and drained

4 jarred roasted sweet red peppers, chopped (about 3/4 C.)

1 (6-oz.) jar marinated artichoke hearts, rinsed, drained, and quartered,

if whole

2 C. baby arugula

1 C. fresh flat-leaf parsley leaves

1/4 C. kalamata olives, pitted (about 2 oz.)

1/2 to 1 C. freshly shaved Parmigiano-Reggiano

 

Dressing:

1 small garlic clove, peeled

1 1/2 tsp. kosher salt

1 tsp. freshly grated orange zest

2 T. white wine vinegar

Freshly ground black pepper

1/3 C. extra-virgin olive oil

 

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.  Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 tsp. of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 tsp. salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.  Using a handheld mandolin or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

Skillet Noodle Lasagna

Skillet Noodle Lasagna

1/2 pound wide egg noodles

1 container (1 pound) cottage cheese

1 package (10 oz.) frozen creamed spinach, thawed

1 jar (32 oz.) extra-meaty pasta sauce

1 package (8 oz.) shredded pizza cheese blend (mozzarella and

cheddar)

1/4 C. grated Parmesan cheese

 

Cook noodles for 8 minutes, following package directions. Drain.  Meanwhile, in small bowl, mix together cottage cheese and spinach.  Spread 1 C. pasta sauce over bottom of large (12-inch) skillet.  Evenly arrange one-third of cooked noodles over sauce. Spoon half of remaining sauce over noodles. Top with another third of noodles. Spread cottage cheese mixture over noodles. Sprinkle 1 C. cheese blend over cottage cheese. Top with remaining noodles; spread with remaining sauce.  Cover skillet. Bring to rapid hard simmer over high heat. Reduce heat to medium; simmer 10 minutes.  Sprinkle remaining pizza cheese blend and grated Parmesan over top. Cover and simmer 2 minutes. Remove from heat; let stand 10 minutes.

Five Bread Dipping Oils

Five Bread Dipping Oils

Five Bread Dipping Oils

Italian Bread Dipping Oil

1/4 cup Bellucci EVOO

1-2 teaspoons balsamic vinegar

2-3 cloves garlic (, minced)

1/8 teaspoon red pepper flakes

1/2 tablespoon parsley (, chopped)

1 tablespoon grated Parmesan cheese

1 loaf bread to dip (, sliced)

 

Garlic Dipping Oil

1/4 cup Bellucci EVOO

1 tablespoon balsamic vinegar

4 cloves garlic (, minced)

pinch red pepper flakes

pinch fresh ground black pepper

pinch of sea salt

2 tablespoons parsley (, chopped)

1 teaspoon fresh thyme

1/3 cup finely grated Parmesan cheese

1 loaf bread to dip (, sliced)

 

Tuscan Herb Dipping Oil

1/4 cup Bellucci EVOO

2 cloves garlic (, minced)

1 tablespoon fresh rosemary

1 tablespoon fresh basil

1 tablespoon fresh parsley

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon coarse salt

1/4 teaspoon fresh ground pepper

1 loaf Italian bread to dip (, sliced)

 

Herb de Provence Dipping Oil

1/4 cup Bellucci EVOO

1 + 1/2 teaspoons white wine vinegar or balsamic vinegar

1 tablespoon Herbs de Provence

1 loaf French bread to dip (, sliced)

 

Restaurant Style Dipping Oil

1/4 cup Bellucci EVOO

1/8 teaspoon lemon juice

1 tablespoon chopped parsley

1 tablespoon minced garlic

1 teaspoon basil

1/4 teaspoon fresh ground black pepper

1/2 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon red pepper flakes

1 loaf bread to dip (, sliced)

 

Italian Bread Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar, minced garlic cloves, red pepper flakes and chopped parsley. Grate fresh parmesan cheese and add to bowl. Whisk and serve on shallow plate. Serve with sliced bread loaf.

Garlic Bread Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar, minced garlic, fresh thyme, pinch of red pepper flakes, pinch of fresh ground black pepper, pinch of sea salt and chopped parsley. Serve on shallow plate. Grate parmesan cheese and top on plate. Serve with sliced bread loaf.

Tuscan Herb Dipping Oil

In a small bowl, combine Bellucci EVOO, minced garlic, fresh rosemary, fresh basil, chopped parsley, red pepper flakes, salt and pepper. Whisk to combine. Serve on shallow plate with sliced Italian bread.

Herb de Provence Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar and 1 tablespoon Herbs de Provence. Whisk to combine. Serve on shallow plate with sliced French bread.

Restaurant Style Dipping Oil

In a small bowl, combine Bellucci EVOO, lemon juice, chopped parsley, minced garlic, basil, fresh ground black pepper, oregano, thyme and red pepper flakes. Whisk to combine. Serve on shallow plate with sliced bread loaf

Well Stocked Italian Pantry

Well Stocked Italian Pantry

Pantry.jpgCanned Tomatoes

High Quality Canned Fish: Tuna, Sardines, Anchovies

Semolina FLour

Bread Crumbs

Balsamic Vinegar

Basil

Caponata

Capers

Dried Porcini Mushrooms

Fava Beans

Fennel

Garlic

Giardiera

Gnocchi

Lemon

Mint

Olives

Olive Oil

Onion

Oregano

Parsley

Pasta, Various

Pine Nuts

Polenta

Red Pepper Flakes

Roasted Red Peppers

White Beans

Cheeses:  Parm-Reggi, Salumi

Arborio Rice