Sunday, December 20, 2020
Wednesday, November 25, 2020
This is one of the simplest and most delicious pasta sauces. In Rome this tomato sauce is served with bucatini, which is a hollow version of spaghetti; it's like a straw with a tiny hole. The sauce originated in the small town of Amatrice, about 2 hours northeast of Rome. In Amatrice, they prefer spaghetti. Sadly, an earthquake destroyed almost the entire historic town.
6 oz guanciale or pancetta, diced
1 T extra-light olive oil
½ medium yellow onion, diced
Pinch red pepper flakes
2 cloves garlic, minced
2 (28-oz) cans whole peeled Italian tomatoes
¼ cup Pino Grigio or other dry white wine
Saturday, October 10, 2020
Mascarpone is a creamy Italian cheese made from cow’s milk. The cows are fed special grasses filled with herbs and flowers so they produce milk that is perfect for making this cheese. Mascarpone cheese can be found in grocery stores in 8-ounce (250-ml) containers.
Cut each slice with a half pear on top.
Monday, September 21, 2020
There has always been the debate over the type of cheese used on a Philly Cheese Steak. The three popular cheeses are Provolone, Swiss, White American, and the one I would never use - Cheez Whiz. Cheez Whiz was introduced because of convenience. I would say that the Provolone is my favorite cheese to use, but love all three.
Sunday, August 23, 2020
3 cups freshly brewed espresso coffee or strong coffee, cooled and frozen into cubes (2 ice trays)
Tuesday, August 18, 2020
You can make it with just basil leaves and just one type of grated cheese. . .the choice is yours, but this is delicious!
½ cup pine nuts (pignoli)
¾ cup extra-virgin olive oil
3 cloves garlic, peeled
3 cups packed basil leaves, about 3 large bunches
1 cup packed baby spinach, about 1 small bunch
1 cup freshly grated Parmigiano-Reggiano cheese
½ cup freshly grated Pecorino Romano cheese
Sea salt and freshly ground black pepper
1 lb spaghetti
Place pine nuts in a non-stick skillet and over medium heat, toast the nuts until golden. Do not walk away because they burn easily. Let cool.
Pulse pine nuts in a food processor until they are completely smooth. Scrape down the sides from time to time.
Add olive oil and garlic and pulse until the garlic is finely chopped.
Chop basil and spinach very roughly, then add to the processor. Pulse, stopping every few seconds to scrape down the sides of the bowl.
Scrape pesto into a bowl and add the cheeses and season to taste with salt and pepper.
Cook spaghetti in boiling salted water for 7 to 8 minutes, until al dente.
Drain spaghetti, reserving about ½ cup of the pasta water.
Pour pasta back into the pan, add some of the pesto, add some of the pasta water to slightly thin the sauce.
Tuesday, July 28, 2020
Normally I do not recommend cooking with extra-virgin olive oil. Save the good stuff for salad dressing, pasta salads, and finishing on already prepared food. This dish is cooked over medium heat and you can use extra-virgin olive oil if preferred.
Extra-virgin olive oil has a smoke point of around 375 degrees F.
Avocado oil has a smoke point of around 400 degrees F.
Peanut oil has a smoke point of around 435 degrees F.
½ lb linguine
4 T unsalted butter
Zest of 1 lemon
2 T minced chives
6 large basil leaves, minced
Monday, July 20, 2020
¼ cup extra-light olive oil or avocado oil
Extra-virgin olive oil for drizzling
Tuesday, June 16, 2020
Place in a bowl and refrigerate until ready to use.
Add shallots or onion and sauté for 5 minutes.
Add garlic and sauté another minute.
Add the thyme, and red pepper flakes.
Season to taste with salt and pepper, then add the wine and bring to a boil.
Add mussels to the pot, cover, reduce heat and simmer until shells open, about 5 to 6 minutes. Discard any unopened mussels.
Friday, May 22, 2020
¼ cup chilled limoncello
Monday, May 4, 2020
1 whole clove garlic
Fresh whole milk ricotta cheese, room temperature
Freshly ground black pepper
A handful of baby arugula
4 thin slices Prosciutto di Parma
Extra-virgin olive oil, for drizzling
Brush each slice of bread on both sides.
Heat a griddle or grill pan to medium-high heat.
Grill the bread until brown on both sides.
Remove and rub the top side of bread with the garlic clove.
Spread with some ricotta, season with a little black pepper, add a few arugula leaves, and top with a slice of Prociutto.
Drizzle with a little exta-virgin olive oil and place on a platter or board and serve. Buon appetito!
Saturday, April 11, 2020
One recipe for pizza dough or already-prepared dough
One recipe for pizza sauce or store-bought pizza sauce
3 links sweet or hot Italian sausages, cooked, cooled, & sliced
1 small yellow onion, thinly sliced
Pitted black Italian olives
Sliced pimiento green olives
1 green bell pepper, sliced into circles
Sliced sun-dried tomatoes, in oil
Thinly sliced cremini mushrooms
8 oz ball fresh mozzarella cheese, broken into small pieces
Freshly grated Pecorino-Romano cheese
Preheat oven to 450 degrees F.
Press dough into a sheet pan.
Ladle on some pizza sauce.
Top with some or all of the above toppings.
Bake the pizza in the center of the oven for 20 to 25 minutes.
Cut into 12 slices
Wednesday, February 5, 2020
Wednesday, January 22, 2020
I served them over risotto, but polenta or mashed potatoes would be equally delicious.
10 Digby or East Coast sea scallops
Sea salt and freshly ground black pepper
1 shallot, finely diced
Fry pancetta in a large skillet until crisp. Transfer to a plate and discard the grease.
Season scallops with salt and pepper on both sides.
Saturday, January 11, 2020
1 large yellow onion, diced
3 cloves garlic, minced or pressed
2 sprigs fresh thyme, tied together with cotton butcher’s twine
8 cups chicken stock
3 (14 oz) cans of any white beans, rinsed and drained
Freshly grated Parmigiano-Reggiano cheese
In a large pot or Dutch oven, fry the pancetta over medium heat until golden. Pour off most of the grease and discard.
Add the oil to the pot and sauté the onion until soft and translucent, about 10 minutes.
Add the thyme sprigs, bay leaves, chicken stock, beans, and cheese rind.
Season to taste with salt and pepper and simmer for about 25 minutes.
Remove the thyme sprigs, bay leaves, and cheese rind.
Serve with grated Parmigiano cheese and a drizzle of extra-virgin olive oil.
Serves 4 to 6