How to make zucchini pancakes: Add some veggies to your brunch menu with these scrumptiously cheesy zucchini pancakes
Easy, simple and scrumptious lunch idea This post is written in collaboration with Gorton's Seafood. All opinions are mine. Thank you for your support! #StickWithFish #Ad Here is a quick and scrumptious lunch idea to make your Fish-Friday easy and fun. Especially in crazy times like right now, when everyone is staying at home and making 3 meals per day, it's good to have simple and wholesome alternatives that the whole family is going to love. And what's not to love about this sandwich?!? It has it all: the golden and crunchy fish fillets, the fresh and healthy veggies, and the perfectly grilled and crispy bun. What more could you ask for?!? For this recipe, I used Gorton's Beer Battered Fish Fillets. What I love the most about these is that they are made with 100% whole fillets of wild caught Alaska Pollock. No filler, no preservatives, no artificial colors or flavors, no hydrogenated oils and no antibiotics. These fillets are flash-frozen at the peak of freshness to lock in their full flavor and nutrition (great source of natural omega-3's and protein). You can bake these in your regular oven or, if you have one, use an air fryer like I did. Take a look: perfectly golden with a pub-style taste, right in your kitchen! The secret for an amazing sandwich is the bread. I used a ciabatta bread roll. I brushed it with extra virgin olive oil on the inside, and toasted on a griddle over high flame until marks are showing. Simple as that! Serve it when still hot, with your favorite sauce, if you like! And enjoy. INGREDIENTS: Yield: 2 sandwiches 4 Gorton's Beer Battered Fish Fillets 2 ciabatta bread rolls 1 tablespoon olive oil 1 large tomatoes, thinly sliced 1 small cucumber (I used a Persian cucumber), thinly sliced Baby spinach or lettuce, to taste salt and pepper, to taste mayonnaise or other sauce, to taste PREPARATION: Cook the fish fillets following the direction on the package: Preheat the oven to 450F. Arrange the fillet on a metal baking pan, and bake for 18 minutes, flipping them over after 12 minutes. OR If you own an air-fryer, place the fish fillets inside the basket. Cook at 400F for 8 minutes, turn them around and cook for 4 more minutes, or until crispy and golden. In the meantime, cut the buns in half. Brush the inside of the bread with a drizzle of olive oil. Heat a griddle (or frying pan if you don't have one) over high flame. Place the bread cut side down and toast until nicely marked. Turn the bread around and toast lightly on the outside too. Salt and pepper to taste the tomatoes and cucumber slices. Assemble the sandwiches with two fillets, some spinach, tomatoes and cucumber on each. Drizzle with your favorite dressing, and serve when still hot. Buon appetito!
How to make tradition Italian Eggplant alla Parmigiana
A blog about Italian food, quick and easy recipes, cooking experiences and tips. Visit my blog - get inspired and creative!
Flaky, hearty, and scrumptious puff pastry pie with mashed potatoes, mozzarella and smoked ham
Nothing like a soft and scrumptious piadina bread filled with Italian prosciutto, creamy burrata cheese and more fresh ingredients to make it a lunch to remember This post is written in collaboration with Tuxton Home. All opinions are mine alone. What's wrong with me that I've never shared this recipe before?! It's really unbelievable given that I make piadine from scratch a lot of times at home. All the times that I'm looking for a fun, scrumptious and quick lunch or dinner idea that my family loves. And all those times that I miss home. Yes, this is one of those recipes that makes my mind fly 10,000 km across the ocean and reminds me of Italy. Piadine are originally from Emilia Romagna, but are very common all over Italy. If you haven't had piadina bread before, it's something in between a flour tortilla and a flat bread, and it can be filled with all kind of ingredients. You just have to let your imagination go wild here. Savory but also sweet ingredients work well ... Are you thinking what I'm thinking?!? Nutella and banana slices will go in there next time! Today I filled my piadina with a couple of slices of prosciutto, a nice thick layer of creamy and delicate burratta cheese, some flavorful tomatoes and a handful of baby spinach. If you've never tried burrata before, WHAT ARE YOU WAITING FOR?!? Burrata is pretty much the gorgeous sister of mozzarella. It has the same texture and flavor of fresh mozzarella on the outside, but it's filled with extra soft and super creamy cheese inside. Oh so good, especially when paired with salty Italian prosciutto and wrapped inside this warm and soft piadina bread ... pure heaven! Piadina bread is not baked in the oven but cooked on the stove. As you can see today I used my new and fancy nonstick frypan from Tuxton Home (Concentrix 2-Piece Open Nonstick Frypan Set ). Not only this colorful pan is extremely beautiful but it's also made with high quality materials. It's a stainless steel pan with a ceramic nonstick coating that is perfectly non-stick, free of PTFE and PFOA chemicals. It has a stainless steel ergonomically designed long handle, stainless steel rivets, and a thick 3 mm base that ensures an even and quick heating. It can be used on any heating surface and it's oven safe up to 500 degrees F. Sounds amazing, right?!? I ordered mine in cobalt blue to match my Concentrix 12-piece dinnerware set. I know. I know. But when you spend as much time as I do in the kitchen, color coordination with pan, dishes, glasses, forks ... just comes natural :) And here it is! My recipe to make piadina from scratch. It doesn't take many ingredients and not a lot of time. This recipe doesn't need yeast but just a little baking soda which means you won't need to wait long for the dough to rise. The traditional recipe asks for lard which you could substitute for olive oil for a healthier alternative. Once you roll out the dough in a thin disc just cook on a non stick pan for a few minutes on each sides. Fill with fresh ingredients when still on the pan. Fold in half and devour when still hot and fragrant. Thank you Tuxton Home for the amazing pans. Make sure to check their website here for more gorgeous products. INGREDIENTS: YIELD: 6 piadine (9 inch each) 3 cups (450 gr) all purpose flour 1 teaspoon baking soda 1 teaspoon salt 4 oz (115 gr) lard 1/4 cup (60 ml) milk 1/2 cup (120 ml) water plus a couple of tablespoons about 8 oz (250 gr) prosciutto about 12 oz (340 gr) burrata cheese (3 balls) 2 medium tomatoes green salad (mixed, baby spinach, arugula ...) PREPARATION: TIME: about 1 hour Combine 3 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of salt and the lard in a mixing bowl. Beat or mix until evenly combined. Add the milk and water while mixing, some at a time until the dough comes into a ball. Add more water if necessary (one tablespoon at a time). Keep mixing/kneading until smooth (about 5 minutes) Make the dough into a log and divide the dough into 6 pieces (similar in size). Roll each into a ball. Place on a big enough plate and cover with plastic wrap. Let it rest for 30 minutes or longer. Roll out each ball to a 9 to 10 inch disk (about 2 mm thick). Let the uncooked piadina sit while you roll them all out, and roll again (so the dough will not shrink as much when cooked). Heat the skillet of a couple of minutes. No need to grease if you're using a non-stick pan. Cook each piadina over medium heat, a few minutes per side, until golden and cooked through. Make sure to spin the piadina while cooking so it won't stick to the pan and will cook more evenly. Add the baby spinach (or salad) on half of the piadina. Top with prosciutto, sliced burrata and sliced tomatoes. Fold in half and enjoy when still warm!
How about one of these sinfully delicious spinach, cheese and sausage hash brown cups to start your holiday in the right direction?!? It can't get any better than this! If you are looking to outshine any other bite at your holiday brunch table, look no farther. These hash brown nests have it all. Not just the perfectly cute and un-sharable two-bite size. But also an irresistible sausage and cheesy spinach filling, served over a crispy-at-the-edges scrumptious potato cup. And for the top: perfectly grilled pieces of bacon which will make tastebuds scream in delight, and your kitchen smell like heaven. And wait, that is not all! The best part?!? Drum-roll please ... These hash brown nests are easy, and can be made ahead of time. Just bake and have them ready to be warmed up right before serving. I simply love recipes that work on my schedule. Especially around the holidays when things can get a little hectic. Now, let's talk potatoes for a second. For this recipe I made hash browns from scratch. Yes, you heard me!I made it from actual potatoes :) Of course you can use frozen ones, but it's really not that big of a deal to make it yourself, especially if you have a food processor with a shredder blade. Here are a few tips for you before you ran to peel the potatoes: I recommend cutting the potatoes in half before shredding in the food processor, so that the pieces won't come out too long. Make sure to put the just-shredded hash brown in a bowl full of cold water immediately, so they won't turn reddish/brown. Rinse thoroughly to remove the starch, or as much as you can. For this, I recommend placing the shredded potatoes in a colander and run under cold water, turning the potatoes with your hands. After that, you'll need to remove as much water as you can. Squeeze the potatoes with your hand, or use a potato ricer (do not rice the potatoes, just press to get the water out). Whatever you do, get ALL THE WATER OUT!!!! Sorry for the yelling, but I get really passionate about my hash browns! If there's too much water in the potatoes, they won't turn out crispy and crunchy. But more soggy and ... blah! Now look at my nests! Look wonderful right?!? Even better when filled with the rest of the ingredients! One last suggestion: if you are planning to have a lot of guests over for brunch, make sure to double up the recipe, and bake a lot of these. Trust me, these hearty and cozy bites will go quickly! Other brunch recipes you might like: Caprese-Style Savory French Toasts Frittata Roll Ups Stuffed with Spinach and Ricotta (Rotoli di Frittata) Zucchini Pancakes Baked Eggs in Tomato Sauce (Uova alla Contadina) Savory Tart With Artichoke Hearts Mushroom, Potato and Fontina Quiche Crispy and Light Potato-Spinach Tart Egg and Pancetta on Toasted and Bread Cups INGREDIENTS: YIELD: 12 nests, 4-6 servings 2 lb (900 gr) of Russet potatoes (about 4 medium potatoes) 1 1/4 cups (150 gr) of shredded mozzarella cheese, divided 6 pork links (6 oz, 170 gr) 3 slices of classic bacon 5 oz (140 gr) of fresh baby spinach 2 tablespoons of olive oil, divided salt and pepper to taste PREPARATION: TIME: about 1 hour Preheat the oven to 450℉ (230℃). Peel the potatoes, cut in half, and shred using a food processor (or a grater if you don't have one). Place immediately in bowl full of cold water (or they will turn reddish/brown in color). Rinse thoroughly under water to remove the starch. You can place in a colander and run under cold water turning the shredded potatoes around with your hand. Remove as much water as you can from the potatoes. You can squeeze them with your hand, or press them in small batches in a potato ricer (do not rice the potatoes, just press till the water comes out). Place in a paper or kitchen towel, and dry them well. Place the shredded potatoes in a bowl, add 1/2 cup of shredded mozzarella cheese, 1 tablespoon of olive oil and about 1 teaspoon of salt. Toss. Grease 12 muffin cups with cooking spray. If you are using silicone mold like I am, there's no need to grease. Divide the hash brown mixture evenly in the 12 cups, and with your fingers or the back of a spoon press and pack the potatoes down and up the edges. Bake at 450℉ (230℃) for 20 minutes until the edges brown a little. While you wait prepare the rest of the ingredients. Cook the bacon following the direction on the package. I placed the slices of bacon on a baking sheet, in one layer and baked in the oven with the potatoes also for 20 minutes. Pat dry to remove excess grease when ready, and cut in pieces. Follow the directions on the package to cook the sausages. I placed them on small pan, add one tablespoon of water, covered the pan and cook over medium heat for 5 minutes, turning once or twice. Remove the lid, brown the sausages on all sides for about 10 minutes. Remove from the pan and cut in four pieces each. In the large pan add the fresh spinach with one tablespoon of oil. Sautee' the spinach for a couple of minutes while turning until wilted. Remove the hash brown nests from the oven and lower the oven temperature to 325℉ (165℃). If necessary, pack the hash browns around the cup some more with a spoon. Add two pieces of sausages into each nest. Top with the spinach (divide equally in the 12 cups). Top with about one tablespoon of shredded mozzarella cheese. Top with a few pieces of bacon, and bake for about 15 minutes, until the cheese is melted and the hash brown fully cooked. Wait a couple of minutes to remove the nests from the mold, and serve. Buon Appetito!
Flaky puff pastry pie, filled with spinach, ricotta, and whole eggs cooked inside the filling - for an impressive, eye-catching and delicious result
Learn how to make this Italian pasta with a creamy mascarpone and prosciutto sauce. Super easy and ready in no more than 20 minutes
Chicken Alla Pizzaiola: Two Italian favorite dishes in one!
This holiday season try a different take on the classic stuffed turkey with this mouthwatering roasted turkey breast rolled with herbs and wrapped in crispy bacon
A blog about Italian food, quick and easy recipes, cooking experiences and tips. Visit my blog - get inspired and creative!
Here is an easy way to make dinner... as Italians do! With this creamy and mouthwatering risotto with asparagus.
Perfect recipe for this Sunday brunch: savory, rich and creamy quiche with asparagus and speck This recipe is not only great for Sunday brunch, but also for your next picnic, or a light family dinner next to a big green salad. And assuming there are any leftovers, a slice of this quiche is great for your kids lunch box. Or to pack and take with you to the office on Monday. For this quiche, I used frozen puff pastry which is one of those things that I always have in my freezer. I promised some of my friends to write a post of things-you-should-always-have-in-your-freezer/fridge/pantry. Ok, this is one! It's not complicated to do a pie crust, but it's definitely more time consuming. What's not to love about frozen puff pastry anyways? It's easy. It's quick. It's mess-free. And it's consistently delicious. This quiche is really fast to assemble. And if you don't find speck, you can always substitute with thin-sliced pancetta, prosciutto or ham. Ingredients: to make an 11 inch pie 1 sheet of puff pastry, thawed (I used Pepperidge Farm, frozen) 4 eggs 1 bunch of asparagus (12 oz, 350 gr) 3 oz (85 gr) of speck or pancetta 3.5 oz (100 gr) gruyere cheese 2 tablespoons of parmesan cheese 12 fl oz (350 ml) whipping cream salt Preparation time: 60 minutes (15 minutes to prepare, 45 minutes baking) Directions: 1. Thaw the puff pastry if you haven't done it yet. Remove the bottom part of the asparagus breaking the bottom with your hands (as close to the end as possible). Wash, cut in pieces about an inch in length, leaving longer tips (about 3 inches). Boil for about 5 minutes in slightly salted water. 2. Preheat the oven to 375 degrees. Grease the quiche or tart pan with butter and flour. On a clean counter, sprinkled with flour, stretch out the dough to fit into a 11 inches quiche pan. Cut the edges. Using a fork, poke holes to the bottom of the crust. 3. In a large bowl beat the eggs with the cream and salt. Drain the asparagus, and add to the bowl, saving most of the tips for decorating. 4. Sprinkle the bottom of the pie with the gruyere cheese and the speck cut in strips. 5. Pour the egg mixture on the pie crust. Decorate with the asparagus tips. And sprinkle with the Parmesan cheese. 6. Bake for about 45 minutes until golden on top. Enjoy!
A blog about Italian food, quick and easy recipes, cooking experiences and tips. Visit my blog - get inspired and creative!
Scrumptious, wholesome and fun taco salad in a homemade tortilla bowl, loaded with veggies and topped with crispy fish sticks pieces
Nothing like a plate full of scrumptious homemade Italian meatballs (polpette) to make your lunch or dinner special
This tasty barely salad is made with baby spinach, crispy chickpeas, boiled eggs, cucumber, tomato, and avocado slices. All drizzled with a lemony dressing. A perfectly wholesome, fresh, and satisfying summer lunch loaded with flavor and packed with nutrients.
I bet you want to try one of these Italian panzerotti Tell me, have you ever tasted one of these panzerotti?!? If not. Seriously. What is wrong with YOU?!? Haha, just kidding. What I meant to say is ... seriously, you've got to try one as soon as possible! Because I bet you'd love them as much as I do. And what's not to love about homemade pizza dough filled with melty fresh mozzarella and flavorful tomatoes, a hint of oregano or fresh basil, all fried until steamy hot and perfectly golden?!? Take a look. Don't you really want to take a bite NOW?!? Panzerotti (plural of panzerotto) might look like a small calzone. But it's really not. Calzoni are folded and baked pizza. While panzerotti are fried and smaller. They can be eaten as an appetizer, or a few of them as main dish. They are typical street food originally from Puglia, but very popular all over Italy. I can find these here in Santa Monica. Forma restaurant has them on their menu, and trust me, they are out of this world. So here it is! Finally on the blog my recipe for Italian panzerotti. All I can say is ... It's about time! Before you start with the recipe, here are a few suggestions, especially if you are making these the first time. Prepare the dough with plenty of time for it to rise. I generally make the dough in the morning which will be perfect for dinner time. Let the fresh mozzarella and tomatoes sit in the colander for at least 15 to 30 minutes before stuffing the panzerotti. You want the least amount of liquid, to keep the dough dry when frying. When rolling the dough, don't make it too thin or it will break when folding or handling. Don't stuff the panzerotti too much, or they might explode when frying. Once you stuff the panzerotti, drop them in the hot oil to fry right away. If the uncooked panzerotto sits for too long it will become soggy and impossible to fry. I like to fry with the folded part of the panzerotto side down in the oil. And then turn it half way. I find that it's less likely that the seem will open up when frying if it goes in first. I think I've got it all covered now. Ready to start with the recipe?!? Oh wait. Before you go... I've been listed as one of the Top Italian Food Blogers by Good Tastes of Tuscany. Woohoo! INGREDIENTS: YIELD: about 10 to 12 panzerotti For the dough: 1 cup (140 gr) all-purpose flour 2 cups (280 gr) bread flour 1 tablespoon olive oil 1 teaspoon sugar 1 packet (1/4 oz, 7 gr) active dry yeast about 8-9 oz warm water 1 1/2 teaspoon salt For the filling: 2 large fresh mozzarella (8 oz, 250 gr) 14 oz (490 gr) canned cubed tomatoes, drained dried oregano and/or fresh basil oil for frying salt and pepper to taste PREPARATION: TIME: 45 minutes to prepare, plus at least 3 hours inactive Prepare the pizza dough (at least 4 hours in advance): In a mixer or food processor, add 2 cups of bread flour, 1 cup of all-purpose flour, 1 tablespoon of olive oil, 1 teaspoon of sugar and the packet of active dry yeast. Mix to combine. Dissolve the salt into 8 oz of warm water. Gradually add the water while mixing. Add more water if necessary, some at a time, until you get an elastic soft (but not too soft) dough. Mix for several minutes with the food processor. Or move the dough to the counter (lightly floured) and knead for a few minutes. Until the dough is fragrant and elastic. Make into a bowl, place in a bowl, sprinkle with flour, cover with plastic wrap and a kitchen towel. Place in a draft-free place to rest (I normally put it inside the oven turned off). Wait for at least three hours, until the dough as doubled in size. Divide the dough into 10 to 12 balls about the same size. Let them rest while you prepare the filling. Prepare the filling: Cut the mozzarella and tomatoes into small cubes. Mix together in a colander with salt, pepper, oregano and/or fresh basil cut in small pieces. Let the water drain out onto a plate placed under the colander. You want the stuffing to be the least watery as possible, so liquid will not escape from the dough when frying. Roll out each dough into a disc. About 8 inches in diameter. The little pizza needs to be thin but no too thin or it might break. Add a big spoon full of filling in the middle of the pizza. Fill each panzerotto, but don't over-fill it. If there's too much filling the panzerotto will break (explode :)) when frying. Lightly brush half of the edge of the pizza dough with water. Fold the dough in half. And press down around the edges to seal. Roll the edge a little to seal better with your fingers. Fry each panzerotto a few minutes on each side until golden and puffy. I recommend frying while you go. So have a big pan with hot oil ready, and fry right after you assemble the panzerotti. If you let sit the stuffed dough on the counter it will get soft and mushy and it will be impossible and quite messy to fry. I like to fry the folded side down first (so it's less likely it will break later), and turn once that first side is golden. Serve when still hot! And enjoy :)
A light and healthy vegetarian dish filled with Mediterranean flavors These rice-stuffed tomatoes are just perfect for these hot summer days This dish is just perfect for the summer. You can buy fresh tomatoes all year long (at least around here). But most of the times, I'm sorry to say, they have very little, or no flavor at all. You can easily figure out if a tomato is any good: just pick one up and give it a sniff, right by the stem... Don't be shy! I say, you have the right to smell your tomatoes before buying them. I always do :) You will see, most of the year - no smell at all! But now, in the middle of summer, it's the exception and you can get delicious tomatoes. Go to the farmers' market and find some ripe (but not mushy), deep red, big tomatoes. If they have an earthy, fresh aroma, maybe like the smell of dry grass and sunshine ... then, you have a winner! Once you find some great tomatoes, here is what you do. Very simple: cut the top off and empty the inside. Crush the pulp and use it to make a delicious risotto. In the risotto, mix some shredded mozzarella, grated Parmesan cheese and some chopped fresh parsley. Don't leave these out! The stuffing would be nothing without the cheese and the parsley. Before baking, fill each tomato with some risotto and surprise, surpriiiise! Add one small, fresh mozzarella (ciliegine) right in the middle. It's a soft, moist and cheesy addition that will make this not just your average stuffed tomatoes, but a deliciously fun, fresh and light dinner that everyone will love. Enjoy :) Ingredients: 4 servings as main dish, 8 as side dish PRINTABLE RECIPE 8 large tomatoes 4 tablespoons of extra virgin olive oil (divided) half onion 1 garlic clove 8 oz (225 gr) of rice about 2 tablespoons of chopped Italian parsley 1/3 cup (30 gr) freshly grated Parmesan cheese 1 cup (100 gr) shredded mozzarella 8 "ciliegine" (small) fresh mozzarella cheese or one large ball cut in eight cubes salt Preparation time: 30 minutes, plus 45 minutes in the oven Directions: 1. Cut the top off the tomatoes (save this part), and remove the pulp and seeds (save them in a bowl) using a small pointy knife and a spoon. Let the tomatoes rest on a plate upside down to drain while you prepare the rest. 2. Puree' the tomato pulp with a blender. 3. Chop half onion, and crush a garlic clove (or chop it if you like a stronger garlicky taste). In a large pan, saute' the onion, the crushed garlic clove with two tablespoon of olive oil. 4. Add the rice, stir and cook for one minute. Add some of the pureed tomatoes (about half). And save the rest if necessary. Salt to taste. Cook the rice over medium flame for about 12-14 minutes (based on the rice), stirring occasionally and adding more of the pureed tomatoes when dry. Note, we don't want to cook the rice fully. It will cook in the oven with the tomatoes. It should be cooked about 5 minutes less that the time to fully cook it. 5. Preheat the oven to 375º F (190º C ). Add the chopped parsley and mix. Remove from the stove, and mix in the shredded mozzarella and grated Parmesan cheese. 6. Place the tomatoes in an oven safe dish. Sprinkle the inside of the tomatoes with a bit of salt. Stuff the tomatoes half way with the rice mixture. 7. Add one mozzarellina, and stuff with the rest of the rice. 8. Drizzle with olive oil, cover with the top of the tomato. 9.Bake at 375º F (190º C ) for 45-50 minutes, or until the tomatoes are cooked through and the tops are golden brown and the rice fully cooked. Check the rice before removing from the oven. If by chance the rice is still not fully cooked or you like it softer, cover the pan with aluminum foil, and leave in the oven for an extra 5 minutes or so. Serve hot or at room temperature. Buon appetito!
Simple, quick and flavorful pasta to make any dinner special
Irresistibly soft and fluffy mini crustless quiche made with Alove aloe vera yogurt. How can you say no to something that looks this good?!? This post is sponsored by Alove in collaboration with Dent Agency. All opinions are mine alone. As summer parties and picnic lunches are right around the corner, having some fun ideas for scrumptious but easy-to-make finger-food to add to the usual spread is simply essential. So how about one of these pillow-y soft and fluffy two-bites crustless quiches filled with colorful and sweet peppers?!? These egg creations are not your typical baked frittata. Oh no! For this recipe I'm stepping away from the usual and diving head first into something fun. Cooking and baking after all is about experimenting, right?! Experimenting to find new and delicious combinations of texture and flavor. For this recipe I've used a mix of eggs, cheese, veggies and ALOE VERA yogurt by Alove!!! Interesting, right?!? Alove is the first spoonable Japanese-style yogurt in the US made with smooth and creamy yogurt and cubes of the succulent inner part of the aloe vera leaf. Do you remember the apple cake with Alove I posted a few months ago?!? Today I'm using this same yogurt for a savory recipe. And why not?!? This way I can enjoy all the benefits of aloe not just for dessert, but brunch and dinner. As you can see from my video, these mini quiches are ready in no time. And you can add any of your favorite veggies to it (spinach, artichokes, mushrooms ...). The options are limitless. I topped mine with sweet mini peppers (red, orange and yellow) cut in small cubes, some optional-but-highly-recommended grated Parmesan cheese, and a sprinkle of fresh chopped parsley to bring all the flavors together. Ready to try this recipe too?!? Here is the recipe. INGREDIENTS: YIELD: 6 mini quiches 4 large eggs 1 cup (6 oz, 170 gr) Alove aloe vera yogurt original 1/2 cup sweet mini peppers red and orange, finely diced 3 tablespoons grated Parmesan cheese (plus more to sprinkle on top, optional) 1 tablespoon fresh parsley, chopped salt to taste PREPARATION: TIME: 10 minutes to prepare plus 25 minutes to bake Preheat the oven to 375°F. Spray or grease 6 muffin tins. Cut the peppers in small cubes. In a bowl, whisk the eggs with the yogurt, and salt (about 1 teaspoon). Mix until smooth. Add the chopped parsley and parmesan cheese. And mix to combine. Divide the egg mixture into the six muffin cups. Add some cubed peppers into each. If you'd like sprinkle some extra parmesan cheese on top. Bake at 375°F for about 25 minutes, or until golden on top and cooked through. Let cool in the oven (turned off and slightly opened) for five to ten minutes to prevent the top from sinking in. Serve hot or warm. Buon appetito!
A blog about Italian food, quick and easy recipes, cooking experiences and tips. Visit my blog - get inspired and creative!
Flavorful and impressive saffron flavored rice mixed with your favorite, fresh seafood I've posted this recipe before, a couple of years ago, and today I thought I should share it with you again. And I've got very good reasons for it! Seafood paella screams of breezy summer nights and al fresco dining on a Spanish terrace overlooking the clear-blue sea. Spectacular sunsets and romantic guitar music in the background. A plate full of this scrumptious paella, next to a refreshing glass of sangria, of course! Is it just me, or I need some more vacation?!? For some quirky reason, amazing food makes me crave about exotic vacation destinations :) Daydreaming apart, this seafood paella is a great one-dish, healthy dinner, perfect for a family meal or your next fancy party. To enjoy wherever you happen to be! If you don't have an original Spanish "paella" (large, oven-safe frying pan), you can simply use a big, heavy skillet, and cook the rice only on the stove, not in the oven. The main difference between a paella and a seafood risotto is in the way you cook the rice. In the paella you add all the stock/water all at once at the beginning, and mostly let the rice simmer until ready. With the risotto, the liquid is added some at the time, and the rice needs constant stirring. Paella can be very creative. Make it fun by choosing a variety of seafood that you like best. Each adding a different flavor and texture. My favorite ingredients are calamari, shrimps and scallops. And let's not forget mussels. It really adds a special touch to the dish! If I were in Italy (or Spain) I would definitely use scampi. But here in California they are not easy to find. So no scampi in my paella :-( So here is the recipe for my seafood paella. There are lots of ways to prepare it. This is how I make it and I hope you will enjoy it. Any suggestions or expert advise is always welcome! Other Italian Recipe you might like: Traditional Risotto with Calamari (Squid) Step-by-step Authentic Seafood Risotto Authentic Italian Pasta with Calamari (Squid) Sauce Risotto with Shrimp and Asparagus Risotto with Smoked Salmon and Zucchini INGREDIENTS: YIELD: 4 servings PRINTABLE RECIPE half onion, minced 0.5 lb calamari or calamari steak 0.5 lb shrimps 0.5 lb of scallops 0.5 lb of mussels 3/4 cup of peas (I used frozen) 0.5 cup of crushed tomatoes 2 tablespoons of extra virgin olive oil 2 garlic cloves, crushed or minced 1/4 of a teaspoon of saffron (I like powder better, but only had the Spanish type) 0.5 cup of white wine 1.5 cups of rice 3 cups of fish or vegetable stock salt to taste PREPARATION: TIME: 50 minutes In a large skillet, sauté the garlic and the chopped onion in a couple of tablespoons of olive oil. Over medium-high heat, sauté the shrimps for 3 minutes or so. Remove them from the skillet and save them for later. Sauté the scallops and the calamari cut into small pieces. Cook over medium heat for 5 minutes. Add the rice, the crushed tomatoes, the saffron dissolved in the white wine, the white wine and the stock. Cook over medium heat for about 10 minutes. Salt to taste. No stirring the rice. While the rice cooks, wash the mussels under running water, scrub the shells and remove the beard if necessary. Place the mussels in a sauce pan, cover and place over medium-high heat for about 5 minutes. Throw away any mussel that did not open, and set aside for later. Mix in the peas and the shrimps. I cut about half of the shrimps in pieces, the rest I left whole. Cook for another 8 minutes or until the rice is mostly cooked. Increase or decrease the heat based on how much liquid you still have. It will need to be all absorbed by the end. Salt to taste. Add the mussels with the shell. Serve immediately! Follow my blog with Bloglovin
Savory tart with mushrooms, sausages, potatoes, and cheese. A deliciously sinful combination This savory tart has it all: a crispy and buttery crust, melted cheese, wholesome savory mushrooms, sinfully good sausages, and hearty potatoes that make it all look so elegant and yummy. Sounds perfect right? And it tastes even better than it sounds. This dish is great for a hearty brunch or a fun dinner, next to a big green salad. Perfect for these cold winter days. To make the recipe really quick, mistakes and mess free, I used frozen puff pastry. I like to always have a package of Pepperidge Farm dough in my freezer, just in case. All you need to do is thaw the dough, turn on the oven, follow this recipe and soon you will enjoy a delicious aroma that will make your whole kitchen smell amazing. Ingredients: to make an 11 inch pie 1 sheet of puff pastry, thawed (I use Pepperidge Farm) 2 medium potatoes ( 15 oz, 425 gr) 12 oz (340 gr) of ground sausage 1 garlic clove 8 oz (225 gr) of mushrooms I tablespoon of fresh Italian parsley, chopped 6 oz ((170 gr) provolone cheese (shredded or sliced) 2 oz (55 gr) freshly grated Parmesan cheese flour to sprinkle on the counter salt Preparation time: 1 hour Directions: 1. Thaw the puff pastry for about 20 minutes, if you haven't done it yet. Peel the potatoes and cut in thin slices. Place in a pot, cover with salted water and bring to a boil. Simmer for about 6 minutes and drain. 2. In a large skillet, saute' the sausage broken in pieces with one garlic clove, crushed. 3. Add the mushrooms and chopped parsley and cook for another 5 minutes. Salt to taste (if necessary) and remove the garlic if you'd like. 4. Preheat the oven to 375 degrees. Grease the tart pan with butter and flour (or spray). On a clean counter, sprinkled with flour stretch out the dough to fit into your pan. Cut the edges if necessary, and poke holes with a fork on the bottom of the crust. 5. Make a layer of the sausage and mushrooms. Top with provolone cheese, shredded or cut in pieces 6. Top with the sliced potatoes. Starting from the edges and moving in you can place the slices in circles. Sprinkle with the Parmesan cheese. Bake for about 30-35 minutes, until the crust is fully cooked, and cheese slightly golden on top. Buon Appetito!
Savory tart with mushrooms, sausages, potatoes, and cheese. A deliciously sinful combination This savory tart has it all: a crispy and buttery crust, melted cheese, wholesome savory mushrooms, sinfully good sausages, and hearty potatoes that make it all look so elegant and yummy. Sounds perfect right? And it tastes even better than it sounds. This dish is great for a hearty brunch or a fun dinner, next to a big green salad. Perfect for these cold winter days. To make the recipe really quick, mistakes and mess free, I used frozen puff pastry. I like to always have a package of Pepperidge Farm dough in my freezer, just in case. All you need to do is thaw the dough, turn on the oven, follow this recipe and soon you will enjoy a delicious aroma that will make your whole kitchen smell amazing. Ingredients: to make an 11 inch pie 1 sheet of puff pastry, thawed (I use Pepperidge Farm) 2 medium potatoes ( 15 oz, 425 gr) 12 oz (340 gr) of ground sausage 1 garlic clove 8 oz (225 gr) of mushrooms I tablespoon of fresh Italian parsley, chopped 6 oz ((170 gr) provolone cheese (shredded or sliced) 2 oz (55 gr) freshly grated Parmesan cheese flour to sprinkle on the counter salt Preparation time: 1 hour Directions: 1. Thaw the puff pastry for about 20 minutes, if you haven't done it yet. Peel the potatoes and cut in thin slices. Place in a pot, cover with salted water and bring to a boil. Simmer for about 6 minutes and drain. 2. In a large skillet, saute' the sausage broken in pieces with one garlic clove, crushed. 3. Add the mushrooms and chopped parsley and cook for another 5 minutes. Salt to taste (if necessary) and remove the garlic if you'd like. 4. Preheat the oven to 375 degrees. Grease the tart pan with butter and flour (or spray). On a clean counter, sprinkled with flour stretch out the dough to fit into your pan. Cut the edges if necessary, and poke holes with a fork on the bottom of the crust. 5. Make a layer of the sausage and mushrooms. Top with provolone cheese, shredded or cut in pieces 6. Top with the sliced potatoes. Starting from the edges and moving in you can place the slices in circles. Sprinkle with the Parmesan cheese. Bake for about 30-35 minutes, until the crust is fully cooked, and cheese slightly golden on top. Buon Appetito!
Irresistible Italian casarecce pasta coated with fork-tender braised beef, slow cooked in red wine, flavorful porcini mushrooms and a sprinkle of pecorino cheese Truly unforgettable! This post is sponsored by Santa Cristina Wines in collaboration with Honest Cooking Magazine. All opinions are mine. #ad With the holiday season quickly creeping up on us, have you started planning your dinner menu yet?!? It's never too early to think out what you will bring to the table for your family and friends. It's sure nice to serve the always-delicious turkey with all the fun stuff around it, from the flavorful stuffing to the creamy sweet potatoes, from the dense gravy to the cannot-be-forgotten cranberry sauce. But for once, why not add something new?!? Something exciting. Something elegant and scrumptious. Something that will wow your guests, leave them in awe and all talking about those amazing, non-traditional but so-Italian casarecce pasta you made. Topped with a fall-apart-tender and extra flavorful beef ragu' braised in red wine. How about that?!? What I love the most about this recipe is not only its comforting elegance and mouth-watering flavor, but also the easiness to get this dish together. All you need for this recipe is a slow cooker (highly recommended, but not essential), a good piece of beef (it doesn't have to be an expensive cut), and a delicious cup of wine. Or, let's make it two... one cup for cooking the beef and the other glass just for you, to sip while waiting for it to cook ;) This pasta is super easy to prepare, but the cooking time is quite long. So make sure to plan ahead of time and start the recipe about 8 hours before you want to serve ... or the day before. That's perfectly fine too! The first step of the recipe is to brown the meat, both sides for a few minutes which adds flavor to the beef. You then saute' the veggies and add all to the slow cooker together with the red wine and broth. Seal the top and that's all. No need to look after it. Just let the slow cooker do its magic. Oh yeah! Miraculous things happen when you let food cook in red wine for several hours. Trust me. If you don't have a slow cooker (seriously, what's wrong with you?!? ... just kidding!) do not worry. You can place it all in a Dutch oven or an oven pan with a lid that seals well. Add a double piece of aluminum foil on top if necessary to seal better. The idea is to keep as much of the liquid (wine, broth and juices) in the pan while cooking, to make the meat extra tender. In this case tough you will bake the meat for about 3 hours, and need to check it a few times and add more broth if needed. Now, let's talk about the wine without which no holiday feast is complete. I served my braised beef pasta with this easy-to-enjoy bottle of Santa Cristina Chianti Superiore DOCG 2016. Santa Cristina is a highly acclaimed Italian winery situated in Cortona (Tuscany) and well known for its exceptional quality and value, and wines that can be consumed right after bottling. This delightful Chianti Superiore is rich and aromatic, boasting a cherry and violet flavors with hints of wild herbs and spices. Its soft and velvety palate, and long and savory aftertaste perfectly pairs with red meat, especially juicy steaks or pasta dishes with meat sauce. So, this fruity wine pairs perfectly with my braised beef pasta I've made today, bringing out the subtle earthy aroma of the mushrooms I added at the end. This holiday season, don't forget to pick up a couple of bottles of Santa Cristina Chianti Superiore. Thank you Santa Cristina for the amazing wine! Also you can join my friends and me on Twitter on November 7 at 5pm for a wine tasting party! We will be tasting the Santa Cristina 2016 Toscana Rosso, 2017 Cipresseto and the 2017 Pinot Grigio. Follow @SantaCristina46 and @Jfotus to virtually enjoy the first sip of fall! INGREDIENTS: YIELD: about 8 servings 1 boneless beef chuck roast (about 2 lb, 0.9 kg) 2 tablespoons of olive oil 1/2 onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 garlic clove, crushed 1 rosemary sprig 2 tablespoons tomato paste 1 cup (235 ml) of Santa Cristina Chianti Superiore 1 1/2 cups (350 ml) of beef broth about 20 oz (560 gr) of casarecce pasta 1 oz (30 gr) of dry porcini mushrooms grated pecorino cheese for the top PREPARATION: TIME: 30 minutes, plus 8 hours inactive In a large skillet, heat 2 tablespoons of olive oil. Add the beef and brown on both sides (about 5 minutes on each side). While the meat is browning, chop the carrot, celery and onion. Remove the meat from the skilled and place inside the slow cooker (or other oven pan). Add the onion, celery, carrots to the skillet together with the garlic clove crushed, and the rosemary sprig. Cook for about 5 minutes until softens. Add the veggies in the slow cooker with the meat. Add the red wine, broth and tomato paste. Season with salt (about 2 teaspoons, you can taste and adjust later) and pepper, and stir. Cover the pan, set on low and let it cook for 8 hours, until the meat is falling apart. If you are not using a slow cooker, cover your oven pan tightly, add a couple of layers of aluminum foil to seal better, and bake at 350℉ for 3 hours. In this case you need to check the pan once in a while to see if it needs more liquid. Add some more beef broth if necessary.. About 40 minutes before the meat is ready, place the dry porcini in a bowl with hot water. Let them sit for 20 minutes. Cut the meat using two forks in medium to small pieces based on how you like them best (I wouldn't shred the meat too small, it's nice to have some bigger pieces with the pasta). Move them with some of the sauce to a skillet, add the porcini cut in pieces (and well drained) , and let them cook over medium heat for about 20 minutes. Let the sauce get a little denser, or add more if needed. Bring a large pot of salted water to a boil. And cook the pasta following the instruction on the bag (it should take around 10 minutes for the pasta to cook al dente). Drain the pasta and add to the skillet. Toss well. Serve immediately topped with grated pecorino cheese if desired.
Extremely soft, fluffy and simple to make oven-baked frittata cups with zucchini and ricotta cheese Here is a recipe that you will want to know about. This is one of those easy-to-make dishes perfect for every occasion: from a Sunday brunch to a light family dinner; from a party with friends to a picnic on the beach. Also, way not pack it in your kids lunch box? They will have a full serving of protein and vegetables, all in one cup. And it's a cute way to disguise the zucchini in the eggs. Those picky eaters won't even know what's hiding in there. For this recipe I used my silicone muffin molds. As you know, I really love them. You don't need to spray or grease with anything. They are non-stick, easy to clean and very durable. A great investment! I use them not just for muffins, but many other recipes. Also, think about it: making food in smaller size always helps control your waistline. As I said many times when readers or friends ask me what is my secret to stay in good shape while eating all the food that I cook: portion control ... and regular exercise of course! Buon appetito! Ingredients: to make 6 cups 4 eggs 3/4 cup (150 gr) of ricotta cheese, better if fresh and whole milk 1/4 cup (60 ml) of milk 1 large (or small) zucchini 6 tablespoons of freshly grated Parmesan cheese salt Preparation time: about 40 minutes Directions: 1. Preheat the oven to 350 degrees. In a large bowl, whisk together the eggs, with the ricotta cheese, milk, and salt. 2. Fill 6 muffin tins with the egg mixture. Grease with spray if you are not using a silicone baking pan. 3. Cut the zucchini paper thin, using a sharp knife, or a peeler. Place a few slices of zucchini in each cup, starting from the outer edge moving in. 4. Top each cup with one tablespoon of freshly grated Parmesan cheese. 5.Bake in the oven for about 25 minutes, or until the egg are set in the middle. Carefully run a knife along the edges and remove the frittatas from the muffin cups and serve immediately. Enjoy!
Bring a taste of summer and deep-sea aroma to your dinner table with this scrumptious and rich risotto with calamari
Let's roll into March with one of these scrumptious tortilla wraps loaded with fresh veggies and golden crispy fish fillets This post is written in collaboration with Gorton's Seafood. All opinions are mine #BetterThanTakeout #GortonsPartner #ad Happy first day of March everyone! I can't believe it's been almost a year since all the craziness started: one year that my boys haven't set foot in a classroom, one year of working from home, which also means... one year of making breakfast, lunch and dinner for the four of us. Every. Single. Day! Thank goodness that's what I love to do, but still. Sometimes it can be a struggle to find something new/different/exciting to bring to the table. So if you are looking for inspiration, like I always do, here is something easy, quick and delicious that I'm sure you are going to love. Take a look! These spinach tortillas are filled with fresh and crispy lettuce, baby kale, flavorful tomatoes, sliced avocado, some golden crispy fish fillets and a drizzle of pink sauce. Sounds delicious right?!? This recipe is easy and fun and ready in no more than 15 minutes, from start to finish. Better than take out! For this recipe I used one of my freezer staples: Gorton's Crunchy Breaded Fish Fillets, but you're welcome to use any of their frozen fish sticks or other fillets. They are so versatile and delicious, that I always keep a bag or two in the freezer so I can incorporate in my lunch or dinner for the family. These fillets are made with 100% whole, wild caught Alaska Pollock. No filler, no preservatives, no artificial colors or flavors, no hydrogenated oils and no antibiotics. These fillets are full of flavors and nutrition. Gorton's Seafood makes it so easy to incorporate more seafood in my meals. Here is my recipe for you! INGREDIENTS: YIELDS: 4 servings 8 Gorton's Breaded Fish Fillets 4 large tortillas (I used spinach tortillas) 4 tablespoons mayonnaise 1 tablespoon ketchup 1 cup lettuce, chopped 1 cup baby kale 1 cup cherry tomatoes, sliced 1/2 cup shredded carrots 1 avocadoes PREPARATION: TIME: 15 minutes Cook the fish fillets following the directions on the package. I cook them in my air-fryer at 400F for 10 minutes, until golden and crispy. While the fillets cooks, combine the mayonnaise with the ketchup for the pink sauce. Spread some of the sauce in the middle of the tortilla. Top with two fish fillets. Divide the veggies into the four wraps. To roll up, fold up the bottom part first. Fold up the two sides (for an open wrap like mine). Secure with a toothpick or wrap in paper. And enjoy!
Creamy and wholesome. Tasty and satisfying This Italian lentil and chickpea soup is all you'll ever want in a soup!
Chicken Alla Pizzaiola: Two Italian favorite dishes in one!
Bring a taste of summer and deep-sea aroma to your dinner table with this scrumptious and rich risotto with calamari
Indulge yourself with these savory, hearty, scrumptious rolls filled with ham, mashed potatoes and mozzarella cheese
Scrumptiously healthy and light rustic tart, topped with tasty tomatoes and delicate ricotta cheese over a flaky and buttery crust A must try! This post is sponsored by Milk and Eggs. All opinions are mine. Maybe it's my love for summer fruit and veggies to inspire this post, and reminding me that tomatoes won't be in season pretty soon. Or maybe, just maybe, it's all the desserts I've been baking lately, and the loads of chocolate I'm eating while taste-testing for Halloween recipes (... yes, I've got a new one coming for you!). Either way, today I present you with this light, vegetarian and deliciously healthy galette topped with sun-ripened heirloom tomatoes, creamy ricotta cheese, fresh basil and oregano. The perfect way to have one last taste of summer... before it's too late! Making galette (or rustic crostata, as I like to call it) is super easy. You can make the dough by hand, like I did, using a pastry blender, or the tip of a knife to cut the butter. Or you can even use a stand up mixer or food processor to make it faster. Once the ingredients are assembled make sure to chill the dough in the refrigerator for about 20 minutes to make it easier to roll. Roll in a circle, top with the ricotta and tomatoes, fold the edges and bake. And the best part of it all... it does NOT need to look perfect! Galette is like a free-style, and worry-free pie. No need to fuss here, we are aiming for an homemade look which is simply beautiful. Ready to try it too?!? Make sure to get the last of summer tasty tomatoes. I've got mine at Milk and Eggs, and they were delicious! You can click here to buy them too. Don't forget to check my IG post to see how you can get $20 off your first order! INGREDIENTS: YIELD: 4 to 6 servings 1 ½ cups (225 gr) of all-purpose flour, plus a tablespoon for the counter 1/2 teaspoon of salt 1 stick (4 oz, 115 gr) of unsalted butter, chilled around 4-5 tablespoons (60-75 ml ) of cold water 1 egg plus 1 tablespoon of water (for the wash 3-4 medium tomatoes, preferably heirloom 8 oz (225 gr) of ricotta cheese, best if whole milk (remove as much of the milk/liquid as you can) 2 tablespoons of chopped fresh basil, plus more for garnish 1 teaspoon of dry oregano 3 tablespoons of freshly grated parmesan cheese sea salt and pepper to taste PREPARATIOn: TIME: 90 minutes In a large bowl, combine the flour and salt. Add the butter cut in small pieces, and mix using pastry blender (or the tip of a knife if you don't have one) until the butter is cut up in small pea-sized pieces. Add 3 tablespoons of iced water to start and gently (but quickly) mix. Add more water if necessary, one tablespoon at a time until the dough comes together. I used a total of five tablespoons. Move the mixture to a large piece of plastic wrap. Make it into a disc. Wrap it in plastic and chill in the refrigerator for at least 20 minutes. In the meantime, slice the tomatoes and place the tomato slices in a large plate covered with paper towel or parchment paper and sprinkle with coarse salt. Set aside. This step rids the tomatoes of excess moisture. Let sit while you prepare the rest. In a small bowl, stir the basil, oregano, grated parmesan into the ricotta. Preheat the oven to 375º F (190º C). Remove chilled dough from fridge. sprinkle the counter with flour. Sprinkle the top with flour, and roll using a rolling pin while turning the dough often to make sure it doesn't stick to the counter. Roll out into about 12-inch (30 cm) diameter circle. Helping yourself with the rolling pin, move the dough to a baking sheet lined with parchment paper. Spread the ricotta mixture evenly over dough, leaving a 1-inch border all around. Dry the tomato slices with paper towel if necessary and layer on top of the ricotta. Fold the edge over the tomatoes, making some pleads. If the dough breaks at any point, don't worry! Pinch the dough to seal. Beat one egg with a tablespoon of water. Brush the border. Sprinkle the edge with little sea salt crystal and the tomatoes with a little more oregano, if you'd like. Bake at 375º F (190º C) for about 50 minutes, until golden on top. Let the crostata cool for at least 15 minutes before cutting. Serve at room temperature, or warm ... and how about with a scoop of vanilla ice-cream?! De
Fresh, flavorful and super healthy, summer pick me up This green and scrumptious salad has it all. It has the fresh and nutrient-packed baby kale that perfectly complements the buttery and filling avocado pieces. It has crunchy and flavorful pine nuts and a sprinkle of savory Parmesan cheese slivers. All combined and mixed with a lemony vinaigrette dressing. Add a few saltines on the sides and you're set for a perfect, light and satisfying summer lunch! What more can you ask from a salad bowl?!? How about high quality and locally sourced produce, conveniently ordered online and delivered straight to your house?!? Just like I did! Thanks to MilkAndEggs for making this so easy and so delicious for me. I've mentioned this company before, but if you don't already know Milk and Eggs offers an amazing variety of farm fresh, organic, locally sourced, top quality products. Not just milk and eggs, but fruit and veggies and lots more! Free delivery for Orange and Los Angeles County. You can easily place your order here and use code MANUELA at check out for $20 off (any order of $40 or more, new customers only). You're welcome!! Now, let's enjoy this salad... poolside! Why not?!? Other vegetarian recipes you might like: Crispy Chickpeas and Barley Salad Greek-Style Farro Salad Roasted Beet Salad with Burrata Cheese and Pistachios Zucchini Pancakes Baby Kale and Avocado Salad with Lemon Vinaigrette Citrus Salad with Arugula and Quinoa Chickpea, Cucumber, Carrot, Celery Salad Summer Fennel, Cucumber and Watermelon Salad Crispy Potato Tart INGREDIENTS: YIELD: 1 serving about 2 cups baby kale 1 avocado 1 tablespoon pine nuts Parmesan cheese to taste (shaved or shredded) 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice sea salt pepper to taste garlic powder if desired PREPARATION: In a small bowl whisk together the olive oil, lemon juice, sea salt and pepper (and garlic powder if using). In a large bowl add the kale. Pour the dressing over the kale and toss to coat. Toss in the avocado cut in cubes and the pine nuts (toasted if you'd like). Top with Parmesan cheese and enjoy!
These soft and crispy, fried meatballs are simple to make and delicious to eat. A classic Italian, hearty, comfort food. Happy Friday! Let's start the weekend with a dish that, for sure, will satisfy your craving for a savory, hearty, comfort meal. Yes, these classic Italian fried polpette, soft and crispy, are what you are looking for! Simple to make and delicious to eat. These meatballs are perfect for a fun, cozy dinner at home, served with a green salad or baked potatoes. You can eat them hot, right off the pan, or warm, so you can take some along on your next picnic. And make sure to cook plenty! Leftovers meatballs are always everyone's favorite, especially on some toasted baguette with some lettuce for a super tasty sandwich. Here is the recipe! Ingredients: To make about 20 meatballs, serving 4-6 people Printable Recipe 1 lb ground beef 1 lb ground pork 5 slices of bread 2 eggs 1 garlic clove, thinly minced 6 tablespoons of milk 2 tablespoons of fresh Italian parsley, finely chopped half cup of Parmesan cheese, freshly grated 1/2 cup of bread crumbs, plain about 1/3 cup of extra virgin olive oil salt and pepper Preparation time: 40 minutes Directions: Step 1: Remove the crust from the bread and cut it in small cubes. Place it in a small bowl with the milk to soak for a few minutes. Step 2: In a large bowl, combine the ground beef, pork and the eggs, and mix together with a fork. Add the bread (drained from the extra milk), chopped parsley, Parmesan cheese, minced garlic, salt and pepper. When mixing with fork keep the mixture soft. Step 3: To make the meatballs, scoop a spoonful of mixture, roll it in your palms. Don't press it too hard, but rolled it just enough so that it keeps its shape. Roll the meatball in the bread crumbs. I make mine a little flat, so that they are faster to cook. Step 4: Cook in olive oil over medium-high flame for about 4-5 minutes on each side. Lower the flame to medium and cook until nice and golden, and fully cooked inside (should be another 10 minutes or so). Buon Appetito!
For tonight, not your usual boring chicken dinner. These chicken rolls with ham and cheese, saute' in white wine, make a fun and delicious meal for your family With a busy daily schedule it's useful to have some easy and quick dinner recipes, especially if they can be prepared ahead of time. So here is one for you to add to that list. I made these chicken rolls with ham and cheese yesterday before picking up the kids from school. I knew what was coming up for me in the afternoon. In addition to the usual homework and violin practice, my kids had a basketball game, and a loooong baseball practice. Two different locations, obviously! Which meant A LOT of driving around in traffic. We made it home really late, all exhausted and really hungry. Luckily I planned ahead of time, so I only had to warm up the chicken rolls, dress the salad and voila', dinner was ready in no time! My kids devoured these rolls in two minutes. Deliciously filled with ham and cheese, saute' in white wine and aromatic herbs. Savory, quick and homemade. Ingredients: serving 4 8 thin slices chicken breast (total about 1.25 lb, 550 gr) 8 slices (4.5 oz, 130 gr) of ham 8 slices (6 oz, 185 gr) of provolone cheese 1 garlic clove, crushed a few sage leaves 2 rosemary sprigs 1/3 cup (80 ml) of white wine extra virgin olive oil salt Preparation time: 40 minutes Directions: 1. Cut the chicken breast in 8 thin slices. Pound the slices to make them thinner and more even. I use plastic wrap to cover the chicken, so that you don't get your kitchen counter all messy. 2. Place one slice of ham and one of cheese (cut it in half if necessary) over each slice of chicken. Roll up starting from the smallest side, and secure with a toothpick. 3. In a large pan, saute' the crushed garlic clove, in a few tablespoons of oil, with the rosemary and the sage. 4. Add the chicken rolls. Cook over medium-high heat for a couple of minutes. Turn the rolls over and cook for another few minutes. \ 5. Salt to taste. Add the white wine. Cover the pan and cook the chicken for another 20 minutes over medium heat. Remove the toothpick, and if you like, cut in slices. Serve with your favorite veggies. Buon Appetito!
Soft and delicate butternut squash gnocchi flavored with butter and sage, and sprinkled with freshly grated Parmesan cheese. A must-try recipe for this fall! This is a recipe you must try this fall, made with one of the freshest farmers market product right now. I know, it may come as a surprise that gnocchi are not only made with potatoes. Butternut squash is also perfect in dumplings because of its tender and firm texture, as well as its creamy and sweet flesh. These gnocchi are as soft and delicate as the one made with potatoes, with the added sweetness and richness of the butternut squash. As I mentioned in my recipe for the potato gnocchi, the secret to soft and tasty dumplings is to use the least amount of flour possible, without the gnocchi falling apart in the boiling water. So it's best to bake the squash rather than boiling it in water. I like to peel and cut it in pieces before baking, so that the cooking and cleaning are a lot faster. Then all you need to do is pass the squash through the ricer, add flour and egg, and just drop small spoonfuls of the mixture in boiling water. So simple! No need to knead dough, roll and cut the gnocchi. Maybe less picture perfect than potato gnocchi, but a lot quicker and easier. And for sure as delicious! Ingredients: serving 4-6 people 2.5 lb (about 1 kg) of peeled and cleaned butternut squash (mine was 3.5 lb before removing the skin and the seeds) 1 egg 1/4 teaspoon of grated nutmeg 1.5 cups (210 gr) of all-purpose flour salt to taste 4 tablespoons of unsalted butter (you could use extra virgin olive oil, as a healthier alternative) 6-8 leaves of sage 4 tablespoons of freshly grated Parmesan cheese Preparation time: 45 minutes Directions: 1. Preheat the oven to 350 degrees. Cut the butternut squash in slices. Remove the peel and the seeds. Cut in smaller pieces, place them on a baking sheet covered with parchment paper. Bake for about 25 minutes, until slightly golden and tender. You can test with a piece in the ricer and see. It should not be too hard to press it through. If so, add a couple of minutes in the oven. 2. Press the squash through a potato ricer onto a large bowl. Depending on the squash, there might be a little water coming out when you first start squeezing the ricer. If you can, throw the water out. 3. Mix the squash with the flour, the nutmeg, the eggs and a little bit of salt. Add the flour some at the time, until you find the right consistency. 4. Bring a large pot of salted water to a boil. Using two teaspoons, drop small amounts of squash mixture into the simmering water. You probably will need to do this in three or four batches, depending on how big is your pot. Don't put too many gnocchi in the water or they won't have space to move and they might stick to each other.Wait for the gnocchi to float to the surface and let cook for 2 more minutes. It should take 4-5 minutes at most. 5. Melt butter with the sage in a large frying pan. 6. When ready, remove the gnocchi from the water using a hand colander or a large perforated spatula, drain well from the water and place in the pan with the butter and sage. Sprinkle with the Parmesan cheese and serve immediately. Buon appetito!
Bring a taste of Italian summer to your table with these fresh and tasty bruschetta topped with delicate Italian burrata cheese, fresh tomatoes and basil. A must-try recipe, for sure!
Indulge yourself with these savory, hearty, scrumptious rolls filled with ham, mashed potatoes and mozzarella cheese
Bring a taste of Italy to your table with this mouthwatering and rich, quick and easy-to-make pasta with calamari and tomato sauce
Relaxing al fresco while enjoying a fun antipasto next to an inviting glass of Italian rose' Easy and fresh - what summer should be all about This post is sponsored by Santa Cristina, in collaboration with Honest Cooking Magazine. All opinions are mine. Thank you for your support #21andup Ready to dive into the heart of summer entertaining with these scrumptious Italian antipasti next to an easy-to-enjoy glass of rose' wine?!? I am so ready! Maybe it's just my love of summer and constant craving for vacation but rose' wine makes me dream of breezy summer nights and al fresco dining. It screams of spectacular pink sunsets, and exotic food savored while sitting on an Italian terrazza overlooking the Mediterranean Sea. Ahhh... sounds amazing, right?! Today I'll show you how you can recreate a plateful of mouthwatering Italian appetizers that perfectly pairs with this fruity and fresh glass of rose' wine, to enjoy anywhere you happen to be. All you'll have to do next is pop open a bottle of rose', pick up a skewer, close your eyes, let your taste buds go wild while savoring the flavors... and start daydreaming :) These irresistible appetizers will make everyone at the table happy and satisfied. It's hard to go wrong with such an amazing variation of Italian goodness. From traditional caprese bites, to refreshing prosciutto e melone on a stick and to a wide selection of Italian cut meats and cheeses, wrapped in your favorite choice of Italian bread. The options are countless. Just unleash your creativity, cut it all in a finger-food size, and serve on a skewer for a fun and beautiful party plate. Easy to prepare, even easier to devour. Now let's talk about the wine (Italian, of course!) without which no summer party can be complete. I'm serving my antipasto with a refreshing and delightful bottle of Santa Cristina Rosato Toscana IGT 2017. You can stay assured, no one will turn down a fragrant glass of this elegant and fruity wine. Rose' has the body of a red wine, but it's best served chilled for the perfect summer drink. Santa Cristina is a highly acclaimed Italian winery situated in the very heart of the Tuscany region, well known for its exceptional quality and value. The fresh and fruity aromas of this wine, with a hint of strawberry, cherry and pear aftertaste, makes this wine a great match for my antipasto. Because of its good body and structure you can easily combine this wine with a wide variety of food. From salmon, shrimp and crab meat to heavier dishes like steak and lamb. It pairs beautifully with salads, pasta dishes, hard and mature cheeses. And any of these appetizers of course ... Always a winner! So, when you gear up for your next summer party don't forget to pick up a few bottles of Santa Cristina. The perfect addition to your table! Thank you, Santa Cristina for the amazing wines. Mini sandwich skewers: bread slices (I used bread for tramezzini - but not easy to find in the USA) Italian cut meat (speck, prosciutto, capocollo, ...) semi-soft cheese (fontina, montasio, scamorza, ...) lettuce green olives Remove the crust from the bread. Add a few leaves of lettuce, top with a slice of meat, a thick slice of cheese, followed by more meat, and more lettuce. Top with another slice of bread. With a sharp knife cut the sandwich in squares. On the skewer, add an olive, followed by one small sandwich, one more olive and another sandwich. You can also have just one sandwich per skewer if you prefer. PROSCIUTTO AND MELON skewers: ripe cantaloupe Italian prosciutto (di Parma or San Daniele) Cut the cantaloupe in slices and then cubes (you can use a square cookie cutter if you wish to make perfect shapes). Wrap a slice of prosciutto around two cubes of cantaloupe, and secure with a skewer. Caprese skewers: Fresh mozzarella (bocconcini, small or cut in cubes) cherry tomatoes (small) fresh Italian basil olive oil, salt and pepper On the skewer, start with one large basil leaf, one little tomato, and a cube of mozzarella. Sprinkle with salt and pepper, and drizzle with olive oil. Suggestion: let the water from the mozzarella drain as much as you can. And make sure your tomatoes are sweet and flavorful. focaccia and salame skewers olives Italian focaccia bread thick slice of salame (I used salame di felino) thick slice of cheese (I used Montasio) Slice the salami and cheese in thick slices. Cut the focaccia in small squares. Cut the salame and cheese the same size. Use a skewer to secure. Buon Appetito!
This fall-inspired scrumptious salad makes an healthy, easy and perfectly satisfying lunch After surviving this Halloween sugar craziness without too much damage (I hope!), I say it's time for an healthy recharge. So let's not talk about the peanut butter and chocolate spiders, or the cookie bars loaded with chocolate candies, but let's dive, headfirst, into this scrumptious radicchio and arugula salad that I'm sure you are going to love as much as I do once you try it! This is not your usual and plain (...read "boring") salad. But it's a delicious combination of fun and wholesome ingredients. This salad has it all. The crispy and flavorful radicchio and arugula that perfectly complement the sweet and savory, soft and warm, honey-roasted pears on top. It has crunchy toasted pecans, lightly sour and juicy pomegranate seeds, and a touch of salty feta cheese. All combined and mixed with a mustard, honey, apple cider vinegar dressing. Serve this salad next to a couple of thick slices of grilled Italian bread, and you are set with the most amazing, healthy lunch (or dinner) you can wish for. I prepare salads on the regular. It's my go-to easy lunch solution, especially when there are no left overs in the fridge, or I don't feel like eating a sandwich. You can make any salad interesting when you add some fun ingredients like nuts or some sweet and sour fruit, like pears or pomegranate. If you've never had roasted pear before, you definitely want to try it. It's quite simple to make. Just peal, core, and cut in thick slices. Drizzle with honey, season with salt and pepper, and bake until slightly soft but with still a little crunch. Oh-so good, especially served with feta cheese. Since I had this last week, I've been honestly craving for more! Buon appetito :) Other vegetarian recipes you might like: Roasted Beet Salad with Burrata Cheese and Pistachios Zucchini Pancakes Baby Kale and Avocado Salad with Lemon Vinaigrette Citrus Salad with Arugula and Quinoa Chickpea, Cucumber, Carrot, Celery Salad Summer Fennel, Cucumber and Watermelon Salad Crispy Potato Tart INGREDIENTS: YIELD: about 2 servings 1 pear (I used a Barlett) 3 teaspoons of honey, divided 1/3 cup of pecan halves 1/2 teaspoon of dijon mustard 1/2 tablespoon apple cider vinegar 1 tablespoon of extra virgin olive oil half head (about 5 oz, 140 gr) of radicchio 2 oz (55 gr) of baby arugula 1/4 cup (40 gr) of pomegranate seeds 1 tablespoon (12 gr) of feta cheese, crumbled salt and pepper PREPARATION: TIME: 20 minutes Let's start with the honey roasted pears. Preheat the oven to 400°F (205° C). Cut in half the pear, peel and core. And cut into thick slices. Place on a baking sheet, drizzle with honey (about one or two teaspoons) and season with salt and pepper. Bake until slightly tender, about 15 to 20 minutes. In a small fry pan toast the pecans halves over medium heat, stirring until they start to brown, about 3 to 4 minutes. Be careful not to burn them. Set aside when ready. In a small bowl, combine 1 teaspoon of honey, 1/2 teaspoon of dijon mustard, 1/2 tablespoon of apple cider vinegar, salt and pepper. Whisk in the olive oil and mix until smooth. Wash, dry and cut in pieces the radicchio. Combine with the arugula in a large bowl. Drizzle with dressing, and toss to coat. Top with pecans, sprinkle with pomegranate seeds, pears, and crumbled feta cheese. Serve with toasted bread on the side if you'd like!
Easy to make, full of flavor, and vegetarian, this spaghetti with creamy pepper sauce, burrata, and roasted crushed pistachios is a summer favorite for sure!
