A pasta dish made with creamy zucchini and onion sauce, crunchy pancetta and salty parmigiana cheese. A light and flavorful sauce was created with all these flavors combined. Any pasta would compliment this recipe and pancetta can be omitted to make this a vegetarian dish.
Pasta with Zucchini Cream Sauce
1/2 pound Rotini 3 tablespoons olive oil 1 small onion, diced 2 small zucchini, sliced about 1 cup 2 whole garlic cloves 2 slices pancetta 1/2 cup parmigiana cheese, grated salt
Start boiling water for the pasta. Wash and slice zucchini leaving skin on. In a large frying pan heat 2 tablespoons of olive oil and cook onions for 3 minutes. Add whole garlic cloves and zucchini, cook an additional 3-4 minutes, add a ladle or two of pasta water. In a small pan heat 1 tablespoon olive oil and brown pancetta. When zucchini is soft, add to a food processor discard garlic and pulse till creamy. Add zucchini back into pan along with pancetta, omit oil. Add al dente pasta and about 3 more ladles of pasta water. Simmer for 2 or 3 minutes, sprinkle on cheese. Serves 2.
Eggs in Purgatory is a very spicy tomato sauce with fresh eggs poached gently on top. I enjoy the eggs served over crusty Italian bread. This recipe is simple, inexpensive and really delicious. With any left over sauce, serve with pasta.
Eggs in Purgatory
2 tablespoons olive oil 1 tablespoon tomato paste
1 teaspoon oregano 1 teaspoon hot pepper flakes 1/2 cup finely chopped onions pinch of salt 1 large can of tomato sauce eggs parmigiano cheese, grated
In a small sauce pan heat olive oil and brown paste, oregano and red hot pepper flakes for 3 minutes, stirring occasionally. Add onions, salt and cook an additional 2 minutes. Pour in tomato sauce simmer for 20 minutes, with lid on. When sauce is boiling gently add eggs cover and cook 2-3 minutes. Sprinkle with parmigiana cheese and red hot pepper flakes, serve over bread.
A big name for an impressive torta, this dessert is packed with lemon and chocolate flavors. An easy walnut crust that anyone can make, that surrounds a creamy lemony custard. I created this new recipe for the torta lover in you.
Chocolate Walnut Lemon Cream Torta
Crust 2 1/4 cups flour 1/2 cup sugar 1/4 cup cocoa pinch of salt 1 teaspoon yeast 1/2 cup chopped walnuts 1 egg 1 yolk 7 tablespoons cold butter
Combine in a food processor all dry ingredients including walnuts, then add egg and yolk then butter in small chunks. Transfer to a wooden board, this is a very crumbly crust. Form a ball wrap in plastic and refrigerate for 30 minutes. Use a 9 inch pan, roll out bottom layer of crust and form in pan using your fingers to form around sides. Crumble the rest of dough for topping.
Cream 2 cups whole milk 1 teaspoon vanilla 6 tablespoons flour pinch of salt 2/3 cups sugar 6 egg yolks 1 tablespoon fresh lemon juice
In a small bowl combine flour, salt, sugar, eggs and 1/2 cup of milk and lemon set aside. Heat 1 1/2 cups of milk with vanilla till it starts to boil, whisk in slowly the egg mixture. Keep whisking till it thickens this takes about 2 minutes. Remove from heat let cool 15 minutes. Fill pan and crumble the rest of the dough on top. Bake at 350 degrees for 30 minutes. Cool 1 hour and refrigerate at least 2 hours or overnight.
These Roman style tomatoes are stuffed with rice, garlic, herbs and capers. Drizzled with extra virgin olive oil and baked to perfection. The potatoes help keep the tomatoes in place. A delicious appetizer or a tasty side dish, these tomatoes can be served hot or cold.
Stuffed Tomatoes
4 organic tomatoes 1 cup rice, cooked al dente 1 garlic clove 1 tablespoon basil 1 tablespoon parsley 1 tablespoon capers 2 potatoes, peeled and sliced salt and pepper olive oil
Wash tomatoes cut bottoms off, using a teaspoon remove pulp. In a food processor combine pulp, garlic, basil and parsley, blend well. Place pulp in a bowl add cooked rice, capers, salt and pepper. Fill each tomato with rice mixture, place tomato lids on. Peel and cut potatoes, arrange around tomatoes, this will help the tomatoes stay in place. Drizzle olive oil over tomatoes and potatoes. Bake at 375 degrees for 45 minutes.
Macaroni and cheese with bits of prosciutto is truly a comfort food. So easy to assemble and so enjoyable to eat, mac and cheese is an affordable dish that everyone enjoys. The asiago and parmigiano cheese combination made this dish so creamy. I love the salty prosciutto and that crunchy crust.
Macaroni and Cheese
1/2 pound elbow macaroni 2 tablespoons butter 1 tablespoon flour 1 cup warm milk 1/2 cup asiago cheese, cubed 1/2 cup parmigiana cheese, grated salt and pepper 3 slices prosciutto, chopped breadcrumbs olive oil
Butter a 9" pan, preheat oven to 350 degrees. Cook pasta in boiling salted water till al dente. While pasta is cooking heat a large frying pan melt butter add flour and kept stirring with a wooden spoon or a whisk. Slowly add warm milk stirring constantly till you have a smooth sauce. Add asiago cheese stir till melted then add parmigiana cheese, salt and pepper. Add pasta and coat with sauce, add prosciutto. Place in buttered baking dish sprinkle with breadcrumbs, parmigiana and drizzle with olive oil. Bake for 20 minutes, raise heat to 425 degrees for 5 minutes to get a crunchy crust.
Pasta e Fagioli is a famous dish in Italy, probably because beans are extremely popular. There are so many varieties in making this recipe, depending on the region. I suggest using a high quality olive oil, and select a short pasta that is comparable to the size of the beans. A wonderful and hearty meal that takes little time to prepare.
Pasta and Beans
1 onion, rough chopped
1 carrot, rough chopped
2 celery, rough chopped
2 slices pancetta, 1/4 inch thick, chopped
1/2 cup extra virgin olive oil
2 garlic cloves, whole
1-14oz. can diced tomatoes
4 cups organic vegetable broth
1 tablespoon red wine vinegar
2 cans kidney beans, drained
8 ounces ditalina pasta
salt and pepper to taste
parmigiano cheese, grated
Chop onion, carrot and celery then place in a food processor, chop, then add pancetta and chop till fine. In a large pot add onion mixture then pour olive oil in slowly, add whole garlic and cook on medium heat for 20 minutes. Add tomatoes, broth, red wine vinegar, and simmer an additional 10 minutes. Cook pasta only 3 minutes and drain add to pot along with the beans, cook 4 more minutes. Season with salt and pepper and serve with grated parmigiana cheese. Can substitute pancetta with bacon.
A different approach to the usual apple pie. This apple torta has a unique pastry crust, sweet pastry cream and tart granny smith apples tossed in brown sugar, honey and cinnamon. Just in time for the Fall season, a warm and comforting apple dessert. Apple Torta with Pastry Cream
Pastry 3 tablespoons whole milk 3/4 cup water 3 tablespoons butter pinch of salt 1/2 cup flour 3 eggs
In a small pot heat milk, water, butter and salt till it boils. Remove from heat stir in flour place back on low heat for 10 seconds. Place in a mixer bowl and cool for 7 minutes, beat in one egg at a time and mix on high for 1 minute till it all comes together. Butter a 9 inch round pan and bake at 400 degrees for 30 minutes.
Cream 1 cup whole milk 1/4 teaspoon vanilla 3 egg yolks
pinch of salt
3 tablespoon flour 3 ounces sugar
Heat 3/4 cup of milk and vanilla till almost boiling. Whisk egg yolks for one minute, add salt, flour, sugar and a 1/4 cup milk. Add to warm milk mixture, cook for about 2 minutes, stirring till cream thickens. Remove from heat, pour in a bowl and cool. When cake is cool spread cream over pastry and refrigerate.
Apples 3 granny smith apples 1/4 cup brown sugar 1 teaspoon cinnamon
pinch of salt
1 teaspoon vanilla
2 teaspoons honey
2 teaspoons lemon juice
1 tablespoon butter
Cut apples into thin slices, in a bowl combine brown sugar, cinnamon and salt and toss apples. Add vanilla, honey, and lemon juice and mix to coat all apples. In a large frying pan heat butter add apples and cook with lid on for 5 minutes. Cool and place on top of cream, refrigerate.
