Tag: homemade Italian recipes


Dec
2016

Zuppa di Vongole! Clams in Broth!

categories: Dinner, Healthy Living, Homemade Italian, Lunch, Soup

Soup, kind of. This dish is more like clams in broth with some veg. The best part is sopping up the broth with some crusty bread! Clams are my comfort food, linguini clams for Sunday Supper, or just a simple broth warms my belly on a cold winter evening. For some reason the leftovers are even better the next day for lunch!

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The base is chicken stock with flavors of garlic, onion, and white wine. The red pepper flakes add the spice!

Enjoy one my favorite recipes ever…

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Zuppa di Vongole (Clams in Broth)

Ingredients:
2 tbsp. olive oil
3 cloves of garlic, finely chopped
1 small onion, finely chopped
1 12 oz. package clam meat
1 cup white wine, I used chardonnay
10 cups chicken stock, homemade or store bought
1 cup Sliced button Mushrooms
2 dozen bottle next clams
1 cup cannellini beans
1/2 cup sliced grape, cherry tomatoes, sliced
1 cup kale
red pepper flakes to taste
salt/pepper to taste
Fresh grated Parmigiano Reggiano
Crusty bread

Directions:
Heat olive oil in a soup pot.
Add garlic, onion, white wine, and clam meat, salt and pepper, and cook until onions are softened.
Add stock, mushrooms, beans, and clams.
Cook until clams open and all are heated through.
Remove from heat and add kale, sliced tomatoes, red pepper flakes, salt and pepper.
Top with fresh grated Parmigiano Reggiano and serve with crusty bread.

Enjoy!
Ciao!

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Parmesan Princess is the proud US Ambassador for Parmigiano Reggiano in Parma, Italy. The real parmesan cheese, make sure its Parmigiano Reggiano.


Sep
2016

Butternut Squash Tortellini With Pumpkin Spice Brown Butter Cream Sauce!

categories: Dinner, Homemade Italian, Recipes, Sides

The first ever pumpkin spice cheese launched last week so I had to try it!

Beemster developed a Pumpkin Spice Gouda, without pumpkin but with the perfect combination of pumpkin pie spices. I tasted it and decided it would be great in a brown butter cream sauce. When melted, this cheese is even better!

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I love pumpkin ravioli with a sage cream sauce in the fall for Sunday Supper with family or Halloween before trick or treat! This pumpkin spice cream sauce adds a richness that my traditional sauce lacks.

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Here is the recipe…

Butternut Squash Tortellini with Pumpkin Spice Brown Butter Cream Sauce

Ingredients:
12-15 homemade butternut squash tortellini, or your favorite store bought
1/2 stick butter
3 rosemary sprigs, small amount for garnish
3 cloves garlic, finely chopped
1/2-3/4 cup heavy cream
1/2 cup grated Beemster Pumpkin Spice Gouda cheese, additional for garnish
salt/pepper to taste

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Directions:
Melt butter in a pan by swirling over medium heat.
When mostly melted, add chopped garlic and rosemary sprigs.
Let it bubble until brown and thick.
Meanwhile, boil 2 quarts of water and add tortellini until floating.
Strain and set aside.
Add cream little by little, whisk, until desired golden brown color.
Remove from heat and whisk in grated cheese.
Top tortellini with sauce, grated cheese, and finely chopped rosemary.

I served this tortellini with rosemary roasted chicken quarters and a beautiful salad!

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Enjoy!
Ciao!


Apr
2016

Spinach and Goat Cheese Stuffed Meatballs!

categories: Dinner, Healthy Living, Homemade Italian, Lunch, Party Time, Recipes

Spring is here! So on a recent grocery run I picked up some spinach and crumbled goat cheese. You know, to make my favorite Springy salads- spinach, fruit, pecans, topped with goat cheese and a drizzle of olive oil or a fruity balsamic. So today I made…stuffed meatballs. Ha!image

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At least I used the spinach and goat cheese, right?

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I only had one lonely pound of ground beef. This might be the reason I decided to stuff. I honestly love a beef/pork combination with loads of garlic and fresh grated parm. The unique thing about meatballs is that they are a blank canvas. Adding Greek flavors, Mexican flavors, Bacon and Cheese, takes the Italian meatball on a fun vacation!

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Stuffing the meatballs adds an element of surprise. My kids took their first bites and my Brady, age 7, says, “Hey mommy, what did you hide in here.” As he’s chewing spinach happily I just smiled. Bella said, “Is this goat cheese?” Ummm, my Bella is almost 5 and hates goat cheese- unless it’s hidden really well. Apparently, the meat heavy garlic, and spinach wasn’t enough camouflage. Nope, she reached for a spoon and scooped out the goat cheese and ate the rest of her meatball. She told me I shouldn’t post this one.

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Here is the recipe…

Spinach and Goat Cheese Stuffed Meatballs

Ingredients:
1 lb. ground beef (use your favorite meatball meat ground turkey, ground veal, or a mix!)
3 cloves of garlic, finely chopped
1/4 cup panko breadcrumbs
1 egg
salt/pepper
1/3 cup crumbled goat cheese
1/3 cup spinach, finely chopped

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, mix meat, garlic, breadcrumbs, egg, salt and pepper.
Using your clean hands, mix well until all ingredients are incorporated.
Section off 1/2 inch clump of meat mixture and flatten.
Place one tablespoon goat cheese and one tablespoon of spinach on patty.
Roll up the sides and top with an equal amount of meat and form into a ball.
Put meatballs on a cookie sheet one inch apart and bake 12-18 minutes until desired doneness.
Top with finely chopped spinach and crumbled goat cheese and serve.

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Enjoy!
Ciao!


Mar
2016

Garlic Parmesan Knots!

categories: Homemade Italian, Recipes, Sides

Garlic and parmesan make a beautiful couple. My absolute favorite chicken wing toppings, the combo enhances simple french fries or a succulent lobster tail. When adding garlic and parmesan, we cannot forget the vehicle for ease of use…butter! Or olive oil if you want a slightly less salty, less buttery alternative. For easy coating, I use a pastry brush and always top with extra fresh grated Parmesan.
Garlic Parmesan Knots are a huge hit when served with fish, or a substitute for bread on Italian night!

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Here is the recipe…
Garlic Parmesan Knots

Ingredients:
2 cups pizza dough, from your favorite pizza shop or homemade
1/4 cup unsalted butter, melted
3/4 teaspoon garlic powder
1/2 teaspoon rosemary, chopped
1/2 teaspoon parsley, chopped
1/4 cup fresh grated parmesan cheese + 1/4 cup or a block of parmesan for topping.

Directions:
In a medium mixing bowl, whisk together butter, garlic powder, spices and 1/4 cup parmesan cheese.
Preheat oven 375 degrees.
Cut off 2 inches of dough.
Roll into a cigar shape.
Knot dough.
Place onto parchment covered cookie sheet.
Brush with butter mixture.
Bake 8-12 minutes until golden brown and center is cooked through.
Remove and brush with excess butter mixture and top with fresh grated parmesan cheese.

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Enjoy!
Ciao!


Jan
2016

Sicilian Split Pea Soup!

categories: Around Pittsburgh, Dinner, Healthy Living, Homemade Italian, Recipes, Soup

Show winter who is boss with a big pot of hot soup! I think of this soup as a vegetable soup but somehow adding peas automatically makes it…Sicilian Split Pea Soup!

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Maybe it is because we rarely add peas to soup. Because they get super mushy, yes. The fix? Add the peas last or start with dehydrated split peas. The broth base can be chicken stock, bouillon, or this recipe can easily be made into a vegetarian recipe. I didn’t have one on hand, but a ham bone is traditionally put in the stock for even more depth of flavor. Stay warm! Enjoy!

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Here is the recipe…

Sicilian Split Pea Soup

Ingedients:
4-6 cups of your favorite chicken stock
1 medium onion, finely chopped
1 shallot, finely chopped
4 carrots, sliced into rounds
3 celery stalks, diced
2 tbsp. olive oil
1/2 lb. ditalini/tubetti pasta
12 oz. peas/ 3/4 cup dehydrated split peas (soaked overnight)
salt/pepper to taste
1 tsp. rosemary
1 tsp. thyme
1 tsp. dried basil

Directions:
Heat olive oil in a large soup pot.
Add onion and shallot, cook until soft.
Pour in chicken stock and bring to a boil.
Add carrots and celery and cook for 20-30 minutes until softened.
Season with rosemary, thyme, basil, salt, and pepper.
Boil water in another pot and cook pasta until slightly under, al dente.
Drain and return pasta to the pot, adding 2 ladles of soup broth to keep it from sticking.
If adding cooked peas add them last.
Add 1/4 cup of noodles to a soup bowl.
Pour over 1-2 ladles of soup.
Top with fresh grated parmesan cheese and serve hot with a crusty bread.

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Ciao!