Ah steak & shrooms, they just go hand in hand don’t they! Well as usual, everything sounds better in Italian. I think I’m just going to start speaking in Italian full time. Cosa pensi? eh he he… Bistecche ai Funghi is pronounced Biz-stay-kay I foon-gee & it’s just that, steak & shrooms.Are you ready for a different take on this classic combination? I had this dish (as with every other LOL) in Italy forevah ago & thought it was genius. You’ve got this crunchy toast (essentially a piece of Texas Toast as it’s known round here ; ) on the bottom, a luscious piece of medium steak. Because yes, I think that steak should be eaten medium with a warm pink center *drool* and then it’s topped with a blanket of scrumptious shrooms that have been basking in a tomato wine based sauce! SUBLIME! It’s full of texture, flavor & it’s oh so filling! What more can you ask for!
Who’s ready for some LASAGNE? Me, me me! As soon as the weather turns frightful (& well, hello … old man winter has indeed arrived) I feel the urge for Lasagne!
Well to be completely up front with you, this is not a quick Lasagne Recipe. So if you’re looking for QUICK, you’re going to be disappointed. You’ll be better off going & picking up a box of Lasagne from the freezer section of your grocery. Oh it’s not going to be very good, but it will be quick.
Some things in life are worth waiting for, and a good sauce is one of them (at least for me anyway). And no surprise then, this is one of those sauces! Bolognese Sauce pronounced bowl-own-ez-ay is an amazing, rich, beautiful, robust sauce.
Want a nice steak dinner but not the nice steak price tag? Well, you’ll need to try this out! Bistecche al Rosmarino (be-stay-kay rose-mar-e-no) is simply Italian for Rosemary Steaks.
I think you all know by now about my honking big Rosemary Bush! So, I <3 to use fresh Rosemary whenever I have a chance. I was lucky enough to pick up a package of Sirloin Tip Steaks for $4.22 (yes it was on sale! yippee!) at my grocer & it was enough to feed my family of five!
I have been feeling like the Beef Category needs a little attention (yes, I realize there is only ONE lone beef recipe there) so here is another addition to the category. I think you’re going to like it. This one was inspired by a recipe contest put out by Mezzetta. The contest was to create a sandwich (either hot, cold or vegetarian) that had to contain at least two of their products. Easy enough! Read the rest of this entry »
Zucchine Farcite is Italian for Stuffed Zucchini! Again, everything sounds so much better in Italian. It’s just the way everything rolls off the tongue. So poetic, so rhythmic, so…swoon! If I ever have to hear really bad news I’d like to hear it in Italian. Just sayin’.
Zucchini are an amazing little veggie & they’re in abundance right now. I have had stuffed zucchini so many ways. Once you get the basic recipe down the possibilities are endless.
Were you beginning to wonder if I eat beef? I have no idea why I have not posted a beef recipe on bell’alimento. Seriously, we ARE beef eaters! Really we are LOL! We eat beef at least once a week and yet I have neglected to post any recipes. Well we’re going to rectify that right now. Going to start off the beef category right with this recipe!
There’s something so satisfying about a big, fat, juicy, melt-in-your-mouth steak! & This is one of those! No wimpy steaks allowed here; you really need a super nice cut of meat. We went with the Ribeye. A thick 2″ one at that. We only cooked 2 of these babies for our entire family & it was plenty (thank goodness because lets just say they were ’spensive!)
