Archive for the ‘: ITALIAN’ Category
Cheese Cannelloni
I made this on 18 Jun 2023, well beyond expectations! The family and I absolutely loved this dish. The recipe now reflects my slight changes, basically used more cheese and more sauce. More cannelloni tubes will be ordered again, soon! This dish is easy to prepare and is highly recommended. Link to the Shortcut is listed in the Notes section.
Equipment
- Piping Bag , not required but helpful.
- Baking Pan (9x13 inch)
- Foil
- Oven
Ingredients
- 12-18 dry cannelloni tubes, oven ready
- 3 cups pasta sauce, jarred or homemade, your choice
- 2 cups Mozzarella cheese, shredded
For the Filling
- 2 cups cottage cheese, (a 450 gram container / 14 oz works well), Shortcut
- 1 package frozen chopped spinach, thawed, squeezed dry, (10 oz / 285 g)
- 2 eggs
- 1 cup Mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 inch baking dish.
- To a mixing bowl, add the Filling ingredients.
- Mix together.
- In another mixing bowl, add the pasta sauce then add ⅓ cup water and mix together.
- Scoop out ½ cup sauce and add to the bottom of the baking pan, spread out evenly by gently shaking the pan.
- Add the filling mixture to a piping bag or a zip lock bag with a corner cut off, fill each cannelloni tube, and place in the pan in the a single layer.
- Pour the remaining pasta sauce over the cannelloni tubes.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil, sprinkle the dish with cheese.
- Bake uncovered for 15-20 minutes or until the cheese is melted and starting to brown.
- Serve and enjoy.
Notes
Ricotta Gnocchi
This recipe comes from a good friend and it is excellent gnocchi, family and I loved this. Serve with your favorite sauce, we used a Prego canned mushroom carbonara. One thing I did change was I used my homemade cottage cheese and just strained it more so I had the consistency of ricotta, worked perfectly. Link to the Shortcut is listed in the Notes section.
Equipment
- Baking Sheet
Ingredients
- 500 grams ricotta cheese, (15-17 oz is fine, about 2 cups), Shortcut
- ¾-1 cup all-purpose flour, start with ¾ cup
- 1¼ cups Parmesan cheese, shaker can type works fine
- 2 eggs, beaten
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Get out a baking sheet and lightly spread some flour on it, you will use this to set the cut gnocchi on.
- Add all ingredients to a large mixing bowl. For the flour, add just ¾ cup at first, add more as needed, a little at a time. If you get the mixture too dry, add milk 1 tablespoon at a time to get the proper consistency.
- Mix together until blended and forms a ball, the dough is soft.
- Flour your work surface, turn out dough to the work surface, if sticky, lightly flour the dough. Cut the dough into thirds.
- Use ⅓ of the dough and roll into a rope, about 1 to 1½ inches wide. Cut the rope into 1 inch or so lengths.
- Place the pieces on the prepared baking sheet.
- Repeat until all the dough is rolled and cut, and placed on the sheet. If you are not going to cook this right now, cover the sheet with plastic wrap and place in the fridge until you are ready to cook.
- When you are ready to cook the gnocchi, heat a pot of salted water to a gentle boil. Carefully add ⅓ of the gnocchi to the pot, stir briefly to prevent sticking together or to the bottom. Boil for 3-5 minutes or until they float. Remove with a slotted spoon and drain.
- Top with your favorite pasta sauce, and serve with sides of your choice, enjoy.
Notes
High cost per serving based on the cheeses used.
Shortcut: Cottage Cheese.
Italian Green Noodles
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Blender
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 eggs
- ¼ cup spinach, cooked, drained
- 2 tablespoons butter, melted
Instructions
- Add the flour and salt to a mixing bowl and whisk together.
- Add the eggs and spinach to a blender, pulse for 10 seconds.
- To the flour, add the egg and spinach mixture, and the butter. Mix together well.
- Place dough on a flour surface and gently kneed for 30 seconds. Cut dough in half.
- Roll out each piece of dough very thin. Let stand for about 45 minutes. You do not want the dough sticky, or too dry.
- Roll up each piece like a jelly roll, cut ¼ inch slices.
- Heat a pot of salted water to boiling. Add noodles and cook 8-10 minutes.
- Rinse with hot water, drain.
- Use in recipes calling for green noodles. Enjoy.
Notes
Used in Recipes Listed on this Site:
Pasta Piselli
This is an easy and tasty side dish. Keep in mind for these photos I made half of this recipe.
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion, finely diced
- pinch cayenne pepper, as desired, or red pepper flakes
- 454 grams frozen peas, (1 lb)
- 4 cups water, and as needed
- ¼ cup fresh Italian parsley, finely chopped or 2 tablespoons dried
- ¾ teaspoon salt
- 454 grams ditalini pasta, (1 lb)
- salt and pepper, as desired
- Parmesan cheese, grated, for serving
Instructions
- In a large sauce pan, 3-4 quart size, heat the olive oil on low heat then add the onion and saute until translucent and soft. Add the cayenne pepper and saute for another minute.
- Add the frozen peas and cook for about 2-3 minutes.
- Stir in the water, salt, and parsley, bring to a boil then reduce to a simmer. Cook the peas for about 3-4 minutes.
- Add the pasta and increase heat to medium high. Cook the pasta uncovered, stirring often, until tender and the water is absorbed. If all the water is absorbed and the pasta is not tender, stir in ¼ cup of water and continue cooking until tender.
- When the pasta is tender, taste and season with salt and black pepper as desired.
- Serve with grated Parmesan cheese for a topping if desired. Enjoy.
Notes
Variant: 1. Added heated meatballs for a meal.
Pasta with Tuna & Capers
I like pasta, canned tuna in oil, and capers, sounds like a great dish. Note, this will not work with tuna packed in water, spring water, or brine; oil only, olive oil is preferred, but if only soybean oil packed is available use that and a splash of olive oil and the dish will be fine.
Ingredients
- 115 grams dry spiral pasta, or bite size or even spaghetti will work well with this, (4 oz)
- 1 can tuna in olive oil, (185 g / 6 oz)
- 1 small onion, diced
- pinch red chili flakes, or as desired
- 1 tablespoon capers, drained, can easily add more as desired
- ¼ cup dry white wine, or ¼ cup water + 1 tsp lemon juice or white wine vinegar
- 2 tablespoons flat leaf parsley, chopped
- 1 handful cherry tomatoes, sliced in half
- lemon pepper, as desired
- olive oil, as needed
Instructions
- Heat a pot of salted water to a boil, add the pasta and cook until tender. Drain.
- While the pasta is cooking, drain the oil from the tuna into a large non stick pan, heat the oil on medium heat, when hot, add the onion and chili flakes, saute until the onion is translucent and tender.
- Add the tuna, capers, and wine and stir together. Allow to come to a low boil then reduce heat to low and simmer for 5-7 minutes, add a touch more wine if the sauce is drying out. Season as desired with lemon pepper.
- Add the cherry tomatoes and parsley and mix together.
- When the pasta is ready, drain well, then add to the pan. Toss with the sauce.
- Divide between two plates, sprinkle with lemon black pepper as desired. Enjoy.
Notes
Low cost per serving.
Variant: 1. Add sliced black olives.
Olive Oil Pie Crust
An alternative to butter or lard based pie crusts.
Equipment
- Oven
- Pie Dish (8 or 9 inch)
Ingredients
- ½ cup extra light olive oil
- ½ cup milk
- 352 grams all purpose flour, 2¾ cups if not using a scale, (12.4 oz)
- 1 teaspoon salt
- 1 egg, lightly beaten
- sugar, as desired, for fruit pies
- cold water, as needed
Instructions
- One hour before you plan on using the pie crusts, measure out the olive oil and pour into a small plastic container and place in the freezer until solid, 1 hour. About 30 minutes after the oil goes into the freezer, preheat your oven to 180° C (350° F).
- In a mixing bowl, add the flour and salt and whisk together. In a measuring cup, add the milk and the oil from the freezer (the oil will chill the milk).
- Add the milk and oil all at once to the flour then cut mix with a large sturdy fork or pastry cutter until well mixed to form a shaggy ball, if the ball is not forming, add a tablespoon of cold water and mix in until you get the right consistency. Divide mixture in half and shape each half into a thick flat disk.
- Wrap each with plastic wrap and place in the fridge to chill for at least 15 minutes. Don't have plastic wrap, just put each half in a zip lock bag and pat down to a disk shape.
- Lightly flour your work surface, unwrap a disk of dough and roll out to desired thickness, place in your pie dish.
- Add prepared fillings of your choice.
- Roll out the second disk of dough and place on top of the pie, or you can cut strips to make a lattice, or cut shapes to place on top of the pie. Flute the edge as desired.
- Brush the top crust with the beaten egg, and sprinkle with some sugar for fruit pies.
- Bake until the crust is golden brown. Remove from oven and allow to cool for 30 minutes or more.
- Slice, serve, and enjoy.
Notes
Low cost.
Used in Recipes Listed on this Site:
- Pear Pie, made it, GO-TO recipe.
- Ham & Swiss Broccoli Quiche.
- Chicken Pot Pie, made it, GO-TO recipe.
- Mushroom Pie, made it, GO-TO recipe.
Sicilian Style Carrots
Sounds like a good twist on carrots for a nice side dish, on my to make and taste list.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
Ingredients
- 750 grams carrots, trimmed, peeled is up to you, and sliced, (1½ lb)
- 3 anchovy fillets, in olive oil, minced
- 1 clove garlic, smashed and finely minced
- 2 tablespoons extra virgin olive oil
- ¼ cup fresh parsley, chopped
- salt, as desired
Instructions
- Clean and prep the carrots. Preheat your oven to 220° C (425° F). Line a baking sheet with parchment paper or foil.
- In a large mixing bowl, toss the carrots with 1 tablespoon of olive oil.
- Spread carrots out on the baking sheet.
- Roast in the oven for 20-25 minutes or until tender.
- While the carrots are roasting, in a small bowl, mix together the anchovies, garlic, and 1 tablespoon of olive oil.
- Remove the carrots from the oven and place in a heatproof mixing bowl or pot and toss with the anchovy mixture.
- Serve.
Chicken Piccata
This recipe comes from a good friend and is highly recommended, I was convinced when I read capers in the ingredients. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
For the Chicken
- 4 chicken breasts, boneless, skinless
- ½ cup all purpose flour
- 1 lemon, zested
- salt and pepper, as desired
- 2 tablespoons olive oil, and as needed
For the Sauce
- ¼ cup butter
- 1½ tablespoons all purpose flour
- 1 cup chicken broth, fresh or powdered, (Shortcut)
- 1½ tablespoons lemon or lime juice
- ½ cup dry white wine, or chicken broth
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- cooked pasta, your choice, for serving
Instructions
For the Chicken
- Pound the chicken with a meat tenderizer to about ½ inch thick, goal is to make sure of an even thickness so it cooks evenly.
- Add the flour, salt, pepper, and lemon zest in a shallow wide bowl, mix together. Roll the chicken in the flour mixture to coat evenly.
- Heat the oil on medium high heat in non stick pan. When the oil is hot, add the chicken, cooking in batches as needed, and cook about 4 to 5 minutes then turn them and cook another 4 to 5 minutes, until just cooked through, this will provide tender and juicy chicken, overcooked will be dry. Remove the chicken to a plate and cover to keep warm. Keep the pan handy.
For the Sauce
- Same pan on medium heat, add the butter, when melted, whisk in the flour and whisk until smooth, about 1 to 2 minutes. Slowly add the chicken broth, while whisking, until you have smooth mixture.
- Add the lemon or lime juice, wine (or additional broth), and the capers. Simmer the sauce for about 3 minutes, whisking often.
- Add the chicken to the pan and simmer for about 2 to 3 minutes to warm the chicken through.
- Add the parsley and stir in. The chicken should be warmed through now.
- Serve over cooked pasta of your choice. Enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth.
One Pot Chickpeas & Pasta (Pasta e Ceci)
This sounds easy and delicious. There is several shortcuts to use less canned products that taste much better as well. Read the Variants listed in the Recipes Notes section for some great sound alternatives to change this up or to make your own signature dish. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, smashed and minced
- 3 tablespoons tomato paste
- salt and black pepper, as desired, to taste
- 1 can chickpeas, 15 oz can, drained, rinsed or 2 cups cooked, Shortcut
- ½ cup dry small pasta, shells, diatlini, etc.
- 2 cups hot water, or chicken broth, stock, or bean broth, Shortcut
Instructions
- Add the oil to a medium sized pot and put over medium heat, when hot, add the garlic and cook, stirring often until it is fragrant and lightly browned.
- Add the tomato paste, season with salt and pepper as desired to taste, and stir that in for 30 seconds.
- Add the chickpeas, pasta, and hot water, stir together then lower the heat and let this simmer, stirring often, until the pasta is tender and the liquid has been mostly absorbed by the pasta. Taste and adjust salt and pepper to taste.
- Ladle into bowls and enjoy.
Notes
Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Chicken Stock (Pressure Cooker), Chickpeas (Pressure Cooker), Great Northern Beans (Pressure Cooker).
Variants: 1. Use chicken broth, chicken stock, or bean broth from either chickpeas or Great Northern beans in place of water. 2. Use Great Northern beans (cooked or canned) in place of chickpeas.
Hazan’s Butter Tomato Sauce
I got this recipe from a friend on another site, and that man is a Chef, and the recipe comes from the late Italian Chef and author, Marcella Hazan. So needless to say, this recipe comes highly recommended. I made this on 27 May 2022, and I must say, best sauce I have tested, the flavor is excellent! Highly recommended for a easy and very delicious sauce. This is adapted to the size of cans I have here in Thailand, for US size can, that is explained in the Notes section.
Equipment
- Potato Masher
Ingredients
- 2 cans peeled tomatoes, (20 oz / 565 g each), I use Brook brand.
- 1 medium onion
- 6 tablespoons unsalted butter
- kosher salt, as needed
Instructions
- Pour the tomatoes and the juice, into a saucepan and crush them with a potato masher, or you can do this with your hands.
- Peel the onion and simple cut in half crosswise. Add the onion and butter to the saucepan.
- Place saucepan on low heat and bring to a simmer. Simmer only, no one likes a pot of burnt tomatoes!
- Every 10 minutes or so, give the sauce a stir, taste, and season with a tiny pinch of salt, let the sauce simmer. Continue to simmer, taste, and add a tiny pinch of salt, as needed, for 45 minutes.
- Remove from heat and remove the onion. You can either discard the onion or enjoy as a snack. Mash the tomatoes with the masher again, now your sauce is ready.
- Serve over hot cooked spaghetti or pasta of your choice. Enjoy.
Notes
Variant: 1. Replace half the butter with duck fat (this comes highly recommended!). 2. In a separate pan, brown some ground beef or pork (500 g / 1 lb), drain, and stir into the sauce, then serve as a meat sauce.
This sauce freezes well, so make a larger batch, separate into portion sizes you require and freeze, then you have sauce readily available.
For viewers in the US, for the canned tomatoes, use one 28 oz can, and 5 tablespoons butter.
