parmesan princess – Parmesan Princess

Tag: parmesan princess

03
Mar
2017

Chocolate Chip Pancakes with Homemade Honey Cinnamon Syrup!

categories: 20 Minutes or Less, Breakfast, Dinner, Fun for Kids, Recipes

My kids can talk me into anything. You know, when breakfast for dinner ends up being a sweets, dessert menu. We start with ham and egg sandwiches and it turns into chocolate something with sugar syrup and ice cream on top!!

I did make my kids wait until after their “dinner” to eat the ice cream. This actually made me feel better about the whole thing. I should mention that my kids eat almost everything from kale to salmon to liver and onions, so a special treat every once in a while is a great thing.

Smiles, giggles and sweet treats are what life is all about! Pick a day and surprise them = ) Here is the recipe…

Chocolate Chip Pancakes with Honey Cinnamon Syrup

Ingredients:
Pancakes:
2 eggs
1 1/4 cup milk
1/4 cup canola oil
1/2 cup chocolate chips + some for topping
2 cups flour
1/4 cup sugar
2 tbsp. baking powder
pinch of salt

Honey Cinnamon Syrup:
1/2 cup butter
3/4 cup honey
1-1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger

Directions:
Mix the pancake batter by first combining wet ingredients: eggs, milk, and oil.
In a large mixing bowl, add flour, sugar, and salt.
Add the wet mixture to the dry mixture until incorporated.
Fold in the chocolate chips.
Pour 1/4 cup measuring cup of the batter onto a hot pan until the batter bubbles.
Gently, flip the pancake and cook until golden brown.
Repeat this process , makes approximately 10 pancakes.

For the syrup:
Melt butter in a small saucepan.
Add honey and spices and cook until cohesive syrup forms.

Top pancakes with syrup, a handful of chocolate chips, and ice cream if you want!

Enjoy!
Ciao!

27
Jan
2017

Linguini Bolognese!

categories: Dinner, Homemade Italian, Recipes

My family style sauce is a San Marzano base with basil and lots of garlic. I often add ox tail, pork bones, meatballs, and/or sausage to infuse the sauce with flavor. Winter comfort or a perfect Sunday supper, a hearty pasta is probably my kids’ favorite meal!

A traditional Bolognese does not contain tomato products, but I love the flavors of tomato with the chunky, thick sauce. Here is my recipe…

Linguini Bolognese
Ingredients:
2 tbsp. Olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
1/2 cup carrots , finely chopped (optional)
1/2 cup celery, finely chopped (optional)
1/4 tsp. Dried oregano
1/4 tsp. Dried thyme
2 tbsp. Tomato paste
3/4 cup white wine
2 cans whole San Marzano tomatoes
I cup Parmigiano Reggiano + topping
1-1 1/2 lb. linguini
Salt to taste
Salt/pepper
1 lb. ground beef
1 lb. spicy Italian sausage

Directions:
In a large , deep pan cook onions, garlic, carrots, and celery until softened.
Brown meat with herbs
Add meat, tomato products, and wine to the pan.
Cook pasta until al dente, drain, and top with Bolognese.
Finish with fresh grated Parmigiano Reggiano.

Enjoy!
Ciao!

I am proud to be the US Ambassador for Parmigiano Reggiano -Parma, Italy. The only Parmesan!

16
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!

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…

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!

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

02
Dec
2016

Sausage & Parmesan Spinach Dip

categories: Homemade Italian, Party Time, Recipes, Sides

Ok, so to be honest, the first time I made this dip I added pancetta in addition to the sausage and it was totally amazing! I have been toying with this question, Are double meats acceptable? I have no clue, but I seem to do it often.

First of all, if you have never mixed ricotta, mascarpone, and Parmigiano Reggiano, you have not lived! Exaggeration? Maybe… The creaminess is unbelievable and the blend of cheeses adds so much deliciousness. I use the trio quite often when looking for that punch of Italian!

This dip should be at every party, everywhere. Here is the recipe…

Sausage and Parmesan Spinach Dip
Ingredients:
1/2 lb.ground sausage
2 cups spinach
2 tbsp. olive oil
1 small onion, chopped
3 cloves garlic, chopped
1- 1/2 cup ricotta cheese, squeeze liquid out
1/4 cup mascarpone cheese
1/2 cup Parmigiano Reggiano + fresh grated for topping
salt/pepper to taste

Directions:
Preheat oven to 350 degrees.
Brown ground sausage in a pan. Remove to a plate.
Add olive oil, onions, and garlic to the pan and cook until softened and onions are translucent.
Throw in spinach at the end to wilt.
In a mixing bowl, combine cheeses, sausage, salt and pepper and mix well. Hold a little sausage back to crumble on top.
Bake 18-25 minutes or until cheeses are melted together and firm.
Top with fresh grated Parmigiano Reggiano and serve with your favorite baguette, crackers and vegetables!

Enjoy! Ciao!

I am happy to be representing Parmigiano Reggiano as their US ambassador! Don’t forget to make sure you are using the only parmesan! Real Parmigiano Reggiano from Parma, Italy!

25
Nov
2016

Chestnut & Parmigiano Reggiano Stuffing!

categories: Dinner, Homemade Italian, Lunch, Party Time, Recipes, Sides

With two turkeys stuffed and an extra pan for the vegetarians, I always have a ton of leftover stuffing!

We eat some on the “leftover plate” or sandwich, but never really turn it into another meal. Lately, my eyes have been opened to the wonderful world of fresh chestnuts. I was in an old Italian section of Pittsburgh, Bloomfield, and there was a chestnut stand on the sidewalk. I bought some and thought I would experiment.

Of course adding cheese and chestnuts, changes the flavor of traditional stuffing completely. Add turkey, chicken, or sausage and turn the dish into a hearty meal! Here is the recipe…

Chestnut Stuffing
Ingredients:
2 cups chestnuts
2 loaves white bread, cubed
1 stick butter
1 onion, chopped
3 stalks celery, chopped
4 cloves garlic, finely chopped
salt/pepper
1/2 cup chicken broth
1/2 cup Parmigiano Reggiano, fresh grated
1 cup pulled turkey

Directions:
Preheat oven to 350 degrees.
Cut an “X” shape on the chestnuts with a sharp knife.
Place into a saucepan and cover with cold water.
Bring to a boil, then lower the temperature and simmer for 30 minutes, or until tender
Drain and let the chestnuts cool.
Peel skin and chop the inside.
In a large pan, melt butter and add onion, celery, garlic, salt and pepper.
Add sage and chestnuts and stir.
Mix 1/2 cup of mixture with 2 cups of cubed bread in a large mixing bowl until incorporated.
Add chicken broth as needed until just moist.
Stir in pulled turkey and Parmigiano Reggiano.
Transfer to a casserole dish and bake 40 minutes.

Enjoy!
Ciao!

I am happy to be representing Parmigiano Reggiano for Parma, Italy as their US Ambasador. Remember, Parmiginao Reggiano is the only parmesan = )

18
Nov
2016

Chicken and Sausage Ricotta Parmesan!

categories: Dinner, Homemade Italian, Recipes

Even during busy weeks I cook delicious meals for my family by keeping the ingredients simple! We have had chili the last two weeks, once per week, because it is easy and I can throw it together and let it cook while I’m working.

I always have ricotta and parmesan cheeses in my refrigerator, what a great combination. So the possibilities begin with, I can make a lasagna, manicotti… This time I wanted to try layers of our favorite flavors!

Brady wanted chicken and Bella wanted sausage. Brady has always loved Italian sausage, but since we have run out of the Signorino family sausage stash, he won’t eat the bought stuff. Spoiled?

I decided to make a layered dinner with chicken, sausage, ricotta, tomatoes, and basil. Only a salad on the side. It was delicious! I used my traditional breading, panko breadcrumbs, parmigiano reggiano, herbs, salt and pepper. Its perfect! Here is the recipe…

Chicken and Sausage Ricotta Parmesan
Ingredients:
1-1/2 lb. thin boneless, skinless chicken breasts
1/2 lb. spicy Italian sausage
4 cloves garlic, finely chopped
1 cup Panko breadcrumbs
1/2 cup fresh grated Parmigiano Reggiano + fresh grated for topping
salt/pepper
1 tbsp. basil, finely chopped or dry 1-1/2 tbsp.
1 tbsp. garlic olive oil
1 cup fresh ricotta cheese
1/2 cup fresh diced tomatoes, or roasted tomatoes
Parsley for garnish

Directions:
Preheat oven to 350 degrees.
In a pie plate, mix Panko breadcrumbs, 1/2 cup Parmigiano Reggiano, salt/pepper and chopped basil.
Rinse and dry chicken breasts.
Dip into egg, and coat with breadcrumb mixture.
Meanwhile, remove sausage from casing and brown and drain.
Using the same pan, brown breaded chicken breasts until golden and almost cooked through.
Top chicken breasts with a layer of ricotta, sausage, and tomatoes.
Bake for 6-10 minutes or until the internal temperature of the chicken reaches 160 degrees.
Remove and top with fresh grated parmesan and parsley.

Enjoy!
Ciao!

I am happy to be representing Parmigiano Reggiano from Parma, Italy as their US Ambassador. Remember, Parmigiano Reggiano is the only parmesan = )

28
Oct
2016

Red Wine – Braised Beef and Porcini Mushrooms over Rice Noodles

categories: Dinner, Recipes

Slow braising beef gives you the opportunity to add so much flavor to the meat, not to mention the drippings that are perfect for a gravy/sauce base. This time of year, when comfort is king, the slow-braise cooking technique is used for many pulled meat dishes, short ribs, and of course hearty stews.

The top round cut, sometimes labeled London Broil, goes through an interesting process where the meat can be grilled, or quickly seared on high heat to have a rare middle. The seared beef is usually thinly sliced and served. So when the same meat is cooked longer, it goes through a period of being very tough and then the tension loosens and the meat gets tender and falls apart. I will warn you, cooking it longer will result in really dry, tough meat. Finding the meat’s sweet spot isn’t hard, it just takes some careful attention for the last hour.

This dish is an asian fusion of traditional comfort food. The rice noodles add a base for the meat to be topped, and
the dried porcini mushrooms come to life as if they were meant for the red wine, beef broth. I added sesame seeds and thinly sliced scallions to finish the dish. Here is the recipe…

Red Wine-Braised Beef with Porcini Mushrooms over Rice Noodles
Ingredients:
1 3lb. top round roast (sometimes labeled london broil)
salt/pepper
3 tbsp. olive oil
salt/pepper
2 cups beef broth
1-1/2 cups dry red wine, I used a cabernet sauvignon
2 tbsp. tomato paste
1 medium onion, sliced
5 cloves garlic
1 tbsp. cinnamon
1 cup dried porcini mushrooms
3 tbsp. cornstarch, for thickening sauce
14-16oz. dried rice noodles
sliced scallion
sesame seeds

Directions:
Preheat oven to 350 degrees.
Heat olive oil in a pan.
Salt/pepper the meat.
Sear on all sides at high heat until browned.
Deglaze with a splash of wine and scrape the bottom of the pan.
Add the rest of the wine, broth, tomato paste, onion, garlic, and cinnamon.
Cover and cook for 1-1/2-2 hours until the roast registers 180 degrees or is at the sweet spot.
Remove and drain liquid into a stock pot, thicken with cornstarch, water method.
Add mushrooms and cook for 20 minutes until rehydrated.
Place roast on a cutting board and slice, it will basically fall apart.
Add boiling water to the rice noodles, according to package.
Strain and serve on a plate, topped with the meat, sliced scallions, and sesame seeds.

Enjoy! Ciao!

21
Oct
2016

Spicy Roasted Eggplant Linguini!

categories: Dinner, Healthy Living, Homemade Italian, Recipes

I always make Eggplant Parmesan when I have an eggplant. Lately, I have been roasting eggplant and squash in the oven with olive oil and salt and pepper, it is delicious!

These roasted vegetables can be ingredients or stand alone as a side dish! In this pasta dish, the roasted eggplant is garnished with red pepper flakes, oregano and Basil, fresh tomatoes, and of course the fresh grated Parmigiano Reggiano.

Adding the red pepper flakes to the pasta dish adds a new layer of flavor without being overwhelmingly spicy. Here is the recipe…

Spicy Roasted Eggplant Linguini
(Serves 4)
1 large Eggplant
2 tbsp. Olive oil +1/4 cup
Salt/pepper
1 tsp. Oregano
3 cloves garlic, finely chopped
1 small onion, finely chopped
2 Roma tomatoes, wedged
2 tbsp red pepper flakes
1 tbsp. Fresh basil, finely chopped plus some for topping
1 lb. linguini, fresh or dry
Parmigiano Reggiano, fresh grated

Directions:
Preheat oven 425degrees.
Slice Eggplant and place in a single layer on an inset cookie sheet.
Salt/pepper and let sit for 20 minutes.
Drizzle with olive oil and bake for 20 minutes until softened and starts to brown.
Meanwhile, sautéed garlic and onion in a pan with olive oil.
Add tomatoes, Basil, pepper flakes and oregano. Let it bubble until it thickens.
Remove Eggplant and continue to simmer 10 minutes.
Being a pot of water to boil, cook pastas until al dente and drain.
Add 1/4c cup pasta water and incorporate pasta into pan with the sauce.
Top with red pepper flakes, Basil, parsley, and fresh grated Parmigiano Reggiano.

Enjoy!
Ciao!

Remember, always use fresh Parmigiano Reggiano, the only real Parmesan cheese from Parma, Italy.

Parmesan Princess is a proud US Ambassador Parmigiano Reggiano.

30
Sep
2016

Quick and Easy Homemade Cinnamon Rolls!

categories: Desserts, Recipes

Cinnamon Rolls just look like they are hard to make. Their perfect cinnamon swirl twisting evenly inside the layers. Their golden brown finish teetering on the line of over and undercooked.

The best is the sweet cinnamon aroma that fills the house for days. Baking bonus!

I have mentioned many times, I am not a baker but I am always upping my baking game. This recipe uses a simple, no yeast sweet dough recipe that yields the most quick and easy homemade cinnamon rolls you’ve ever made.

There has to be a trick? Make sure your knife is sharp when you slice the rolls. Isabella used a kids butter knife on her batch and they smushed into cinnamon roll globs.

Here is the recipe…

Homemade Cinnamon Rolls

Ingredients:
Dough:
2 cups flour
3 tbsp. sugar
3 tbsp. baking soda
4 tbsp. butter
1/2-1 cup milk

Filling:
1 cup brown sugar
2 tbsp. cinnamon
2 tbsp. pecans, crushed
4 tbsp. butter

Directions:

In a large bowl, mix flour, sugar, and baking soda and set aside.
Mix in butter and then milk with hands until incorporated and a dough forms.
Flour and roll out into a rectangle or oblong shape.
Spread filling onto the dough.
Roll the dough and cut into slices with a share knife.
Add rolled dough slices to a greased pan.
Bake 325 degrees 17-20 minutes or until golden brown.

Enjoy!
Ciao!

16
Sep
2016

Vallozzi’s Pittsburgh Italian Wine Dinners!

categories: Around Pittsburgh, Restaurant Review

Vallozzi’s Pittsburgh, an Italian favorite in the Burgh, brings a chic edge to traditional Italian. The cuisine and the ambiance reflect a twist on the classics, while permiating comfort and style. I have visited the downtown Pittsburgh restaurant before with friends many times for drinks, a pizza or an antipasto platter with wine, but never had the full dining room experience.

This time, they had me at Sicilian Wine Dinner…

One week per month Vallozzi’s is taking guests on a regional wine tour. The concept is innovative. The course dinner is offered with or without wine pairings all week, in addition to the regular menu. This On Demand wine dinner is awesome. Not everyone in your party has to order the same way. How much? The Prix Fixe is $55 + $30 for all of the wine pairings.

Who else was in the restaurant? Young trendy foodies, dressed to kill. It was a Friday night. There were a few generational family tables, and couples of all ages out for date night. Point being, this Italian restaurant is totally not moth balls and red sauce. It’s fun and hip and Italian, a rare combo.

This coming week September 19-24th the menu is from the Tuscan region. Let me begin by saying I was here for the food and friends. I dined with The Food Tasters Pittsburgh, Breelicious Bites, and Pittsburgh documentarian Rick Sebak. If you want to hear about the wine specifics, I’m not sure. The wines were delicious, smooth, and arrived at the table so fast -because we were talking and eating-that I barely got the story. There was so much food! I did get one photo of one bottle.

Those of you who aren’t in Pittsburgh and won’t be traveling to Pittaburgh anytime soon, that’s ok. Have your friends over, grab some wine, and we will cook together ; )

We started with and a glass of Prosecco and an antipasto platter that blew me away! The choices, the quality, the freshness, were unmatched. The mortadella was a favorite!

Primi, was the fried cuttlefish with pepperoncini, lemon, arugula, and a garlic aioli. Very similar to calamari it was something new for me!

This dish…this dish was my everything about the dinner. Before I showed up i had my eye it. Food and smells sometimes take me back to my childhood. I remember my grandparents pan frying zucchini blossoms. I was young, but I remember the delicacy with which they were handled, and the joy that they brought my family. Excellent job, Chef. These were phenomenal.

Eggplant Copanata with a twist!
The twist being a chickpea polenta.

Now for the main courses, yep I’m serious.
Fettuccini al Nero di Calamari
I am not a fan of squid ink pasta, but the flavors were delicious!

Farsumagru- Veal cutlet rolled with ham, sausage, cheese and pan braised with herbs, white wine sauce, eggplant coponata. This dish was ridiculously good! Ummm meat rolled with meat and cheese, yes!

Tonna alla Pelermitana-

Dentice all Forno con Cipolle e Brodo di Carne- Baked Sea Bream

Dolci! Desserts and Limoncello – Sfingi Sicilian Donuts & Cannoli – the gelato was gone so fast I didn’t get a photo! Those of you who watch the cooking tvshow I co-host Between The Eats know my favorite dessert every is Sfingi. These were incredible!

Thank You, Vallozzi’s for a beautiful Sicilian wine dinner. See you in Tuscany!

Ciao!

Vallozzi’s Pittsburgh
220 5th Ave.
Pittsburgh, PA
412-394-3400