Category Archives: Italian

by | January 18, 2013

Lasagna vegetarian: four layers of veggies and cheese

 

IMG_3202

This vegetarian lasagna is a meal.  I made a  four layers lasagna, zucchini, ricotta cheese, mushrooms, spinach and cheese.. with my homemade tomato sauce.

 

ingredients

1 box of lasagna noodles Trader Joe’s no boiling oven ready

1 large zucchini

1 small carton of mushrooms

1 small bag of frozen spinach

1  1/2 cups  grated parmagiano -reggiano cheese

1 small ricotta

4 cloves of garlic dice

extra virgin olive oil

sea salt

fresh ground pepper

chile flakes

My Italian marinara red sauce recipe*

Directions: I used a loaf pan serving for 4

I used this loaf pan that serves four.

I used this loaf pan that serves four.

Thinly slice the zucchini, mushrooms and cheese. Set aside.  Mix the ricotta cheese with a little extra virgin olive oil and pepper. Set aside.

rinse the spinach and squeeze out the water.  Dice the garlic.

Follow directions on the box on how to prepare  the noodles. Once the noodles are ready, start to layer.

firsh layer slice zucchine with oregano, dice garlic pepper and sea salt

First layer slice zucchini with oregano, dice garlic pepper and sea salt

second layer ricotta cheese mixture

second layer ricotta cheese mixture

spinach, dice garlic and salt with grated parmesan cheese

spinach, dice garlic and salt with grated parmesan cheese

 

sliced mushrooms with a drizzle of olive oil and dice garlic,. Cover mushrooms with Marinara sauce, season with salt and pepper

sliced mushrooms with a drizzle of olive oil and dice garlic,. Cover mushrooms with Marinara sauce, season with salt and pepper

 

 

top the last layer . with cheese. Cover with foil and bake at 375 for 30 minutes or until the noodles are tender and all is bubbling hot. Uncover the last 5 minutes for a crispy cheese topping.

top the last layer with cheese. Cover with foil and bake at 375 for 30 minutes or until the noodles are tender and all is bubbling hot. Uncover the last 5 minutes for a crispy cheese topping.

add more sauce to your liking.

add more sauce to your liking.

 

Italian red sauce recipe

Tomato Sauce
2 tablespoons olive oil
4 fresh Roma tomatoes chopped
5 cloves garlic diced
2 teaspoon oregano
1 can diced tomatoes
1/2 cup parsley chopped
1 onion diced
chili flakes (to your liking)
fresh ground pepper
fresh basil add last to the ingredients to kept the beautiful green color.

In a large sauce pan add olive oil at a medium to low heat.  Add  diced onions and stir until translucent adding  diced garlic.

Cook 1 minute (do not burn the garlic) add fresh chopped tomatoes and the can of diced tomato sauce.

Stir the mixture, adding oregano, parsley, chili flakes, fresh ground pepper.

Salt to your liking.  Stir until all is combined.  Simmer for about 15- 20 minutes.

always use fresh Ingredients

always use fresh Ingredients

 

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by | March 29, 2012

Italian Potato Donuts

 

Make these with a family member or frien.  You will love these Italian donuts, easy to freeze!

Ingredients:
1 package active dry yeast

1 cup warm buttermilk (not hot)

1-1/2 cups warm plain mashed potatoes

3 eggs

1/3 cup butter, melted

3 cups sugar, divided

4 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

6 cups all-purpose flour

zest of 2 oranges

vegetable Oil for deep-fat frying

1/2 teaspoon ground cinnamon

Directions:
In a large bowl dissolve yeast in warm buttermilk, make sure it is warm not hot.
Add the cooked mashed potatoes, eggs and butter.
Add 2 cups sugar, baking powder, baking soda, salt, nutmeg, 3 cups flour & zest of 2~3 oranges.
Beat until smooth. Stir in enough remaining flour to form a soft dough.
Do not knead.  Cover for about 2 hours.
Floured surface and divide into fourths.Knead the dough.
Make even balls of dough than Roll each portion on the flour surface. Roll 1″ thick and twist. ( as seen in the photo)
use either an electric skillet or deep fryer.
Before placing the donuts in oil make sure the oil is hot.  Heat oil to 375°.
Fry donuts a few at a time,  until golden brown on both sides.
Drain on paper towels.

Combine remaining sugar and cinnamon in a small bowl than roll each donuts in the cinnamon-sugar mixture while donuts are still warm.

Yield: about 24 donuts give or take.
This recipe is from my friend Tina who is from, Italy.  Tina is an amazing chef and baker.  We made these donuts together.

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by | December 1, 2011

Italian Insalata Caprese made with Mozzarella, Basil or with Burrata

 

shown without dressing (extra virgin olive oil & balsamic)

This is a very easy salad to make but you do need  the right ingredients.  Heirloom tomatoes is a must also excellent extra virgin olive oil and a good balsamic not cheap vinegar or you lose the purpose of making the real thing.

If you can get fresh mozzarella ( buffalo milk) if not I recommend to use mozzarella  (large size) from Trader Joe’s or WholeFoods.

 

Ingredients:

2 large  heirloom tomatoes slices

fresh mozzarella

fresh large basil leaves

1/4 cup extra virgin olive oil

1 tablespoon  good quality balsamic

sea salt & pepper to your liking

optional: Capers,  black olives

 

Directions:

A classic caprese salad consisting of nothing more than alternating slices of cheese and fresh, ripe tomatoes topped with torn basil leaves and drizzled with good quality of extra virgin olive oil and balsamic.  Chill before serving.  Mix  balsamic & olive oil in a container and shake until blended.

Pour dressing before on salad before serving.

Classic style caprese salad

This salad ( photo) is made with fresh burrata.  It is a un aged cow cheese that is imported from Italy.  It is a creamy cheese that also taste good with these ingredents.. I am sure you can find fresh burrata at WholeFoods.

Hint: Take the burrata out of the refrigerator and allow it to warm to room temperature before serving or eating it.

Burrata cheese is creamy and delicious

 

 

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by | September 21, 2011

Egg Pasta with Lemon Tagliolini al Limone

A  flavor of lemon and cream

A very creamy and lemony flavor pasta that is very easy to make and simply delicious.

Ingredients:
6 asparagus cut 1/2 inch long
2 tablespoons butter
2 tablespoons extra virgin olive oil
juice of 2 lemons
zest of 2 lemons
1 cup heavy cream or half & half
a package of egg noodle pasta
fresh ground black pepper
sea salt
1 cup chopped parsley
1 cup grated parmesan cheese
Directions:
In a large pasta pot start to boil water adding sea salt.
Using a large skillet over medium heat add the butter and olive oil ;
Let butter melt adding lemon zest once butter has melted.
Cook 2 minutes, add cut asparagus,  toss or stir gently.
Pour fresh lemon juice into  skillet and let it evaporate than add  cream, reduce heat.
Place pasta into  boiling water and cook for about 3 minutes. Drain and add the pasta to the cream sauce.
Add black pepper and 1/2 cup chopped parsley, stir gently while sprinkling grated cheese,

Transfer cooked pasta on a platter or on individual plates,  add more toppings of parmesan cheese, pepper and sprinkle the rest of the parsley.
Enjoy

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by | August 21, 2011

Insalata Caprese Buffalo mozzarella Salad

Caprese salad is a very simple Italian salad and so very easy to make.   I found buffalo mozzarella at Trader Joe’s.  I bought a fresh basil plant at Trader Joe’s two years ago and replanted it in soil and I’ve had fresh basil for several years.

Ingredients:

Buffalo Mozzarella
2 large ripe tomatoes ( red, yellow or orange )
Fresh Basil
Extra virgin olive oil
Sea salt
Fresh ground pepper

Place tomatoes and buffalo mozzarella in a diagonal line on a platter or plate.  Add a pinch of salt and freshly ground pepper.  Between tomato and cheese place a whole basil leaf.  Drizzle extra virgin olive oil and a nice balsamic vinegar over the salad.  You can also mix the balsamic and olive oil than drizzle over the salad.

You can also enjoy this salad with a french baguette,  as a mozzarella sandwich.  Place  mozzarella and tomatoes between the baguette add balsamic , olive oil and basil.

Enjoy<3

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by | June 12, 2011

Bell Peppers Italian style Antipasto

There is nothing like fresh homemade roasted Italian Bell Peppers.   It is best to use red,  yellow or orange bell peppers.
On a hot grill roast the bell pepper
Turn the bell peppers so that all sides are charred, this will cook the bell pepper on all sides.
a perfect roasted bell pepper
Put all  hot charred bell peppers in a brown paper bag and close the bag. The steam of the hot peppers will make it easy to peel off  charred skin.
 A Peel bell pepper
place all peel pepper on a platter.  Rinse your hands if your hands are blacken by the charred skin but do not rinse peppers in water.  Make sure your hands are dry.
Cut pepper, clean out seeds and cut off the top.  Discard tops.
A clean bell pepper
In a bowl add 3 tablespoons of extra virgin olive oil,  diced garlic,  salt and fresh ground pepper to your liking.   Add fresh basil,  chopped parsley and dry oregano.   Add  bell peppers,  make sure all peppers are brushed with olive oil,  and marinate for a couple of hours.  Refrigerate  peppers.  Serve cold.
Serve peppers on a platter.  Enjoy with sandwiches,  as a side dish,  or as an appetizer,
This recipe was requested by my friend Cindy Wu.
 Enjoy<3

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by | June 3, 2011

Spaghetti and Turkey meatballs with Homemade sauce

Fresh Turkey meatballs with a homemade tomato sauce
Spaghetti and Turkey meatballs a simple recipe.
There is nothing as good as an easy flavorful pasta sauce. I love the smell of garlic slow cooking in olive oil.  Pasta sauce is very easy to make and only takes less than 30 minutes, always use fresh ingredients.

Turkey Meatballs recipe
1/2 lb ground Turkey
2 cloves garlic diced
1/3 of an onion diced
2 egg beaten
2 oz Parmesan (optional)

1 cup panko bread crumbs (panko is a Japanese style fine bread crumbs)

1 – 2 teaspoon chili flakes (to your liking)
1/2 salt
fresh ground pepper
1/4 cup milk
1 small brunch parsley finely chopped
1/3 cup olive oil.

Directions for Turkey Meatballs
In a large bowl add the ground turkey, diced garlic, diced parsley, chili flakes salt and pepper.
Add panko bread crumbs soaked in milk than squeeze the bread crumbs dry, add to turkey mixture.
Add a beaten egg, grated Parmesan add to the mixture.  Mix well, and start to roll into little round balls.
In a skillet add olive oil,  heat at a medium temperature,  add  meat balls,  turning for an even golden brown on all sides.

Tomato Sauce
2 tablespoons olive oil
4 fresh Roma tomatoes chopped
5 cloves garlic diced
2 teaspoon oregano
1 can diced tomatoes
1/2 cup parsley chopped
1 onion diced
chili flakes (to your liking)
fresh ground pepper
fresh basil,  add last to the ingredients to kept the beautiful green color.

In a large sauce pan add olive oil at a medium to low heat.  Add  diced onions and stir until translucent adding  diced garlic.

Cook 1 minute (do not burn the garlic) add fresh chopped tomatoes and the can of diced tomato sauce.

Stir the mixture, adding oregano, parsley, chili flakes, fresh ground pepper.  Salt to your liking.  Stir until all is combined.  Cook for about 15 minutes.

Fresh Ingredients
Meatballs

Enjoy <3

Turkey meatballs are healthier and the chili flakes gives it spice!

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by | June 1, 2011

Egg Pappardelle Pasta with Roma Tomatoes, fresh Basil and Spinach

Egg  noodles pasta

I like to use “Gia Russa” brand only because I know the texture and this is a great tasting pasta.  It is made with eggs and durum wheat semolina.  Four egg nest in a package   (individual servings 4).

Empty package but this is what the pasta looks like “Gia Russa”

This is a simple and quick pasta to cook. Pasta takes only 9 minutes,  another 5  minutes to chop and mince all other ingredients.

Ingredients. (recipe for one person)
1 individual egg nest (pasta in package is already divided)
1 1/2 tablespoons extra virgin olive oil
2 Roma tomatoes per person chopped
3 cloves garlic  minced
1/2 cup fresh leaves spinach
fresh basil leaves (to your liking) I use 6 per serving
red chili flakes  (to your liking)
salt & fresh ground pepper
fresh grated reggiano-parmesano  cheese

Directions
In a medium pot prepare the pasta “ al dente * ” according to package directions (9 minutes cooking for best results)
While pasta is cooking,  start chopping tomatoes and mince garlic cloves.

In a skillet add olive oil at a medium heat.  Add  chopped tomatoes and cook for about 3 minutes. Adding  garlic,  stir a minute.

Do not burn the garlic.  Add spinach and mix lightly. When  pasta is done,  drain.   Place pasta on your dish.   Add  fresh basil and chili flakes. into the tomato mixture.  Spoon topping on pasta.  This pasta preparation should take about 12 minutes.  Top it off with grated reggiano parmesano cheese

Place pasta on the dish than spoon the  tomato mixture on top.

Serve and sprinkle cheese on the pasta (optional)

Egg pasta dishes are traditionally served as a first course in bowls or on plates.

* Al dente = refers to the desired texture of cooked pasta in Italian cooking.  It literally means “to the tooth”.   Tender but still with a firm bite.  Not mushy,  soft with texture.

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by | May 19, 2011

Spicy Eggplant with Orecchiette Pasta

Orecchiette pasta made with 100% wheat semolina. This pasta is a homemade pasta usually comes from the region of Puglia or Apulla a Southern part of Italy.  Its name comes from its shape which reminds one of little ears.  Orecchio means ears in Italian.
In Italy Orecchiette is served” Orecchiette alla carbonara.”or “Orecchiette coi Broccoletti”
(Broccoli). I will post these recipes in the future.

Ingredients:

Orecchiette Pasta (use Penne or any pasta to your liking)
1/4 cup olive oil
4 Italian eggplant chopped in cubes
4 small Roma tomatoes chopped
1 leek (white part) thinly sliced
5 asparagus  sliced diagonal
1/2 onion chopped
5 cloves of garlic diced
3 tablespoons tomato paste
1/2 cup  mushroom broth (more if needed)
1/4 cup heavy cream
1 teaspoon chili flakes (more to taste)
5 Fresh basil leaves  (according to taste)
salt and fresh ground pepper
grated parmigiano cheese
Cilantro for garnishing

Pasta of your choice.  A firm pasta goes well with the ingredients like Penne or Orecchiette pasta.
Cook the pasta according to directions on package. Never over cook pasta.

Directions:
Start to prepare all vegetables, eggplants cut in small cubes, chop the tomatoes, cut slicing,  dicing and chopping.  Set a side.
In a large pan start to boil water for the pasta. While water is boiling,  i n a large skillet add olive oil,  place  cube cut eggplants and cook for 5 minutes.  Add a little more olive oil, adding  chopped leeks, onions,  tomatoes, and asparagus, add a little mushroom broth.   Place the pasta in boiling water and cook according to the time on the package (less 1 minute from package instructions).  Simmer until tender but do not over cook.
Add  tomato paste, garlic and more mushroom broth to the eggplant.
Add cream until you have a light peach color or pink color,
Remove the cooked paste and drain.  Place in a large bowl or platter. Spoon eggplant mixture over pasta and toss gently.
Serve and garnish with  grated parmigiano cheese, cilantro or parsley. Add more chili flakes if needed.

Orecchiette pasta  photo

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by | April 19, 2011

Crostini "little toast" an Italian appetizer with leeks and cheese

These Crostini makes a great appetizer with a glass of wine before dinner.  A crostini is a small slice of toast made as an appetizer with toppings.  Crostini is thought to originate in medieval times when it was typical for Italian peasants to eat their meals on slices of bread instead of using ceramics.  I like using a sourdough French style baguette,  the bread is already flavorful.  As for toppings most anything can be used.  Mushrooms with garlic. Goat cheese and figs, meats, cheese and vegetables. Be creative. Always use extra virgin olive oil.

Ingredients;
1 sourdough baguette
1 leek diced (top part only)
1 ripe tomato de-seeded diced
2 cloves of garlic diced
white Sharp shredder cheese

extra virgin olive oil for brushing

salt & fresh ground pepper according to taste

Directions:
1 sourdough baguette thinly sliced.  Brush each slice of baguette with extra virgin olive oil.  Set a side.

Mix the diced leeks, garlic, and tomato in a bowl, adding salt and fresh ground pepper.  Top each sliced baguette with a soon of the mixture.

Set the oven at 375 degrees. bake for 5 minutes or until the bread start to have a browning at the edge.   Enjoy the costinis  with a glass of wine before dinner.  I sometimes serve this with a homemade tomato sauce and slices of bread brushed with olive oil.

I will post my tomato sauce soon.

A warm tomato sauce with garlic is great for dipping thin slices of  toast brushed with extra virgin olive oil

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