Farfalle With Mushrooms
If you’re looking for a quick Friday night dinner then look no further. Here is a delicious and quick meal to close out the work week.
INGREDIENTS
12 Ounces Farfalle (or Bow Tie Pasta)
3 Tablespoons Olive Oil
1 Large Chopped Onion
2 Cups Sliced Portobello or Fresh Mushroom of Your Choice
5 Minced Garlic Cloves
4 Cups Thinly Sliced Fresh Spinach (Optional)
2 Teaspoons Fresh Thyme
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Kosher Salt
1/2 Cup Shredded Parmesan Cheese
In a large pot, filled with water, cook the farfalle according to package directions. Make sure not to overcook the pasta. Drain, but do not rinse. Rinsing pasta is a big no no in Italian cooking. In a large skillet heat the olive oil over a medium heat. Add the onion, mushrooms and garlic. Cook and stir for 3 minutes. You will want the mushrooms to be nearly tender. Stir in the spinach, thyme, kosher salt and pepper. Cook for another minute. Stir in the cooked farfalle and toss gently to mix. Transfer to a pasta bowl and sprinkle with the shredded Parmesan cheese. Serves 4
Picnic Perfect Pasta Salad
My Picnic Perfect Pasta Salad has a delicious flavor and is one of my favorite summertime classics. This pasta salad contains no mayonnaise which is why it’s picnic perfect!
INGREDIENTS
8 Ounces Corkscrew Pasta
1 Tablespoon Olive Oil
1 Diced Tomato
1/4 Cup Diced Yellow Bell Pepper
1/4 Cup Diced Cucumber
1/4 Cup Diced Carrots
1/4 Cup Diced Celery
1/4 Cup Diced Green Onions
1/4 Cup Chopped Green Olives
1/4 Cup Chopped Cilantro
1/4 Cup Chopped Sopressata
1/4 Cup Diced Cheddar Cheese
1/8 Cup Diced Pepperoncini Peppers
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Red Pepper Flakes
1/2 Cup Basic Herbed Salad Dressing
Cook the pasta according to the package directions. Drain the pasta and add 1 tablespoon to the drained pasta. Do NOT rinse the pasta. Place the pasta in a large bowl. Combine the tomato, yellow bell pepper, cucumber, carrots, celery, green onions, green olives, sopressata, cheddar cheese, pepperoncini peppers, kosher salt, pepper, red pepper flakes and basic herbed salad dressing. Mix well, and refrigerate for at least 3 hours. Serves 6
Spaghetti & Meatballs Alla Nana
Don’t forget that food is a celebration to be shared. Gather your loved ones and mangia! You deserve to honor your life with good food, good friends and unhurried living. This is a great dish because it is hearty and can be made with canned tomatoes without sacrificing flavor.
INGREDIENTS
¾ Pound Ground Beef
¾ Pound Ground Pork
1 Egg
1 Crushed Garlic Clove
6 Chopped Flat Italian Parsley Sprigs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
½ Cup Grated Cheese
1 Cup Italian Bread Cubes
In a large size bowl mix everything together and form into balls of about 2 inches in diameter. In a large skillet brown the meatballs in hot olive oil. Remove from the pan and drain. Add to the sauce as it simmers and let them finish cooking. Serves 4
Good Friday Spätzle
In the Eastern Church this day is known as Great or Holy Friday. The Western title is supposed to be a corruption of the phrase “God’s Friday,” the day on which Christ died. On this day the bells are silenced and in some places this day is observed by so strict a fast that it is often called the Black Fast because many do not eat at all until sundown. In many parts of Germany it is customary to eat only Spätzle for the evening meal on Good Friday.
INGREDIENTS
1 ½ Cups Flour
½ Teaspoon Salt
2 Eggs
½ Cup Milk
½ Cup Water
3 Tablespoons Bread Crumbs
¼ Pound Butter
Sift the flour with the salt in a medium size bowl. Add the eggs, milk and water. Stir until smooth. Then with a fork dipped in boiling water cut the dough in small pieces into the boiling water. Boil for a few minutes until they rise to the top. Remove from the water and transfer to a serving dish. Cover with the bread crumbs that have been fried in the butter. Serve hot. Serves 4
My Mother’s Goulash
A couple of weeks ago I had this primal craving for my mother’s goulash. I hadn’t had it for over 30 years, but was able to recreate it in no time. It really hit the spot! This goulash is more like what people think of as American Chop Suey that we all had in the grade school cafeteria. My mother made her goulash with elbow macaroni but I prefer mine with penne noodles.
INGREDIENTS
3 Cups Elbow Macaroni or Penne Pasta
3 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Pounds Ground Sirloin
1 Large Chopped Onion
1 Seeded & Chopped Green Bell Pepper (Optional)
2 Chopped Celery Stalks
2 Tablespoons Tomato Paste
5 Minced Garlic Cloves
1 Teaspoon Red Pepper Flakes
29 Ounces Tomato Sauce
14 ½ Ounces Diced Tomatoes
1 Cup Water
1 Ounce Grated Parmesan Cheese
The trick to avoiding mushy macaroni is to undercook the pasta and then shock it in cold water. Then finish cooking in the sauce. Bring 4 quarts of water to a boil in a Dutch oven. Add the pasta and 1 tablespoon salt. Cook for 3 minutes. Drain and rinse the pasta with cold water. Yes, I do know that this is considered blasphemy by Italian cooks, but it works here. Drain again and then set aside. Heat 2 tablespoons of the olive oil in the now empty Dutch oven over a medium high heat just until smoking. Add the beef, 1 Teaspoon salt and ½ teaspoon freshly ground pepper and cook. Break up the pieces with your spoon until all of the liquid has evaporated and cook for 12 minutes. The meat should begin to sizzle. Transfer the meat to a bowl and set aside. Heat the remaining tablespoon of the olive oil in the once again empty Dutch oven over a medium high heat. Add the onion, bell pepper and celery. Cook, covered, stirring occasionally for 5 minutes. The vegetables should be soft. Add the tomato paste and cook for 2 minutes. Stir in the garlic and red pepper flakes and cook for another 30 seconds. Add the tomato sauce, tomatoes, water and cooked ground beef. Bring to a simmer and cook over a low heat for 20 minutes. Stir occasionally. Turn off the heat and stir in the pasta. Cover and let stand for 10 minutes. Stir in the Parmesan. Transfer to a serving dish. Serves 6
Pasta E Ceci Soup
You have to love this soup! If you want a vegetarian version of this soup then use water instead of chicken stock. Serve with warm garlic bread and a salad.
INGREDIENTS
3 Tablespoons Olive Oil
2 Diced Carrots
1 Large Diced Onion
3 Cloves Minces Garlic
1/3 Cup Diced Tomato
1 ½ Cups Soaked Overnight Garbanzo Beans
6 Cups Chicken Stock or Water
3 Tablespoons Thyme
½ Cup Olive Oil
2 Tablespoons Rosemary
½ Teaspoon Kosher Salt
½ Pound Cooked & Drained Tubetti Pasta
½ Teaspoon Freshly Ground Pepper
Grated Pamigiano Cheese for Serving
Soak the dried garbanzo beans overnight. Add the olive oil to a large Dutch oven over a medium heat. Heat the olive oil for 1 minute. Add the carrots and onions. Cook for 7 minutes. Stir occasionally. Add the garlic and tomato and cook for 1 minute. Keep stirring. Add the garbanzo beans, chicken stock, thyme and rosemary. Turn up the heat to a medium high and bring to a boil. Turn down the heat to a medium low and simmer, uncovered for 1 hour. You want the garbanzo beans to be soft, but not mushy. Strain the garbanzo bean mixture through a colander. Reserve the liquid. Place 2 cups of the garbanzo bean mixture in a shallow bowl that is wide. Mash until almost smooth. Transfer to a large skillet. Add the remaining garbanzo bean mixture and 1 cup of the cooked liquid. Bring to a simmer over a medium high heat. Add the pasta dn1/2 cup of the olive oil. Cook and stir for 2 minutes. Add the salt and pepper. Cook for 1 more minute. Ladle the soup into warmed bowls and garnish with grated Parmigiano cheese. Serves 4
Victoria’s Easy Classic Lasagna
This lasagna doesn’t take much time to make at all. If you want to make this a vegetarian lasagna just leave out the ground sirloin. It is so much nicer to make dinner from scratch and sit around the table discussing the day. Add some garlic bread and a salad and you have the perfect family meal.
INGREDIENTS
1 Pound Fresh Lean Ground Sirloin
30 Ounces Ricotta Cheese
28 Ounces Tomato Sauce
12 Ounces Shredded Mozzarella Cheese
8 Ounces (1/2 Of A 1 Pound Box) Lasagna Noodles
5 Ounces Grated Parmesan Cheese
Preheat your oven to 350° F. Cook the ground sirloin until browned. Add the tomato sauce to the browned sirloin and set aside. Cook the lasagna noodles until done (according to package instructions). Put the lasagna together by placing half of the noodles lengthwise in a 9×13 baking dish, covering the bottom. Spread half the Ricotta cheese over the noodles. Next, sprinkle half the Mozzarella cheese over the Ricotta cheese. Cover evenly with half of the meat sauce. Repeat with another layer. Sprinkle the top with the Parmesan cheese. Bake uncovered for 40 minutes until lightly browned and bubbling hot. Remove from the oven and let sit for 10 minutes before serving. Serves 6
Fettuccine Alfredo
INGREDIENTS
6 Ounces Butter
½ Cup Heavy Cream
1 Egg Yolk
½ Cup Grated Parmesan Cheese
½ Teaspoon Freshly Ground Black Pepper
1 Pound Fettuccine
While the fettuccine is boiling in 6 to 8 quarts of salted water, carefully melt the butter in a medium size saucepan. If you are cooking fresh fettuccine then it will only need to cook for 4 to 5 minutes. Add the heavy cream to the melted butter and half of the Parmesan cheese while whisking the mixture together. Drain the noodles quickly to prevent over drying. Do NOT rinse the noodles. Quickly whisk the egg yolk and toss in a large bowl with the hot cream sauce. Mix rapidly so as to serve piping hot. Add the remaining grated cheese and fresh pepper. Serve immediately. Serves 4
Fettuccine Alla Carbonara
INGREDIENTS
1 Pound Fettuccine
8 Strips Bacon
8 Ounces Unsalted Butter
2 Tablespoons Finely Chopped Onion
6 Ounces Thickly Sliced Prosciutto
1 Tablespoon Finely Chopped Parsley
½ Cup White Wine
½ Cup Heavy Cream
½ Cup Milk
½ Cup Grated Parmesan Cheese
1 Egg Yolk
½ Teaspoon Freshly Ground Pepper
While the water is set up to boil, cook the bacon and drain it thoroughly. Cut the prosciutto and bacon into half inch squares. Melt the butter in a medium size saucepan. Add the minced onion and sauté over a low heat until the onion is translucent. Add the cut up bacon and prosciutto and stir over a low heat for 3 to 4 minutes. Pour the wine into the saucepan and raise the heat to bring the mixture to a low boil for 5 minutes while stirring. Add the cream and milk and bring to a low boil again for 5 minutes. Cook and drain the fettuccine. Lower the heat and add the parsley and ½ of the grated Parmesan cheese. Pour the mixture over the boiled and drained fettuccine. Add the whisked egg yolk and toss the pasta and sauce together thoroughly. Add the grated cheese and freshly ground pepper. Serve immediately. Serves 4
Spaghetti With Mussels
INGREDIENTS
½ Cup Extra Virgin Olive Oil
5 Thinly Sliced Garlic Cloves
1 Cup White Wine
2 Pounds Small Mussels (Scrubbed & Debearded)
1 Pound Spaghetti
¼ Cup Finely Chopped Italian Parsley
Salt & Freshly Ground Black Pepper
1 Tablespoon Red Pepper Flakes
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. In a 12 inch sauté pan, heat the olive oil over medium high heat. Add the garlic and cook until light golden brown (for about a minute). Add the wine and raise the heat. Bring to a boil and then add the mussels. Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes). Meanwhile, drop the pasta into the boiling water and cook until al dente. Drain well. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.
