Pasta Mista {Mixed Pasta}
As you may have noticed from my posts lately, I’m kind of loving the beautiful, vibrant and oh so colorful pastas at the moment.I just can’t help myself. They pull me in with their pretty faces, but I stay because they’re also full of substance {and by that I mean they’re tasty to boot} I’m guessing from the comments that you all are smitten too, and I’m pretty sure sales at World Market are up too ; )
Rotini Saporiti {Savory Rotini}
I’m always honored when someone asks me to develop a recipe for them. This is one of those occasions. Giulia, one of my favorite cutie patutuie and super talented blogging friends {Juls writes her blog in both Italian and English and takes some of the most beautiful droolworthy fotos around}, asked me to contribute a pasta recipe to VOIELLO, an Italian site that has amazing recipes and products. Although the site is written in Italian, you can still drool over the photos or you can always use google translate if you don’t understand Italian ; )
Farfalle con Zucchine e Pomodori {Butterfly Pasta with Zucchini and Tomatoes}
Doesn’t this pasta just scream spring! Its so colorful and happy and when I saw it at World Market, I knew I had to buy it {even if it was a little pricey ; )} Have I mentioned that I have an affinity for World Market. I go for something specific and leave with that plus some. Its like Target for me, I simply can’t get out under $50 evah. Sigh…This pasta was one of those extra finds.
Braciole al Sugo {Pork Chops in Sauce}
I feel like my Southern American meets my inner Northern Italian with this dish. Braciole al sugo translates to Pork Chops in Sauce. It’s a pan fried pork chop that has been seasoned and breaded and then is topped with a glorious tomato sauce. It’s a very simple satisfying meal that you can pull together in less than 30 minutes ; )
Linguine alle Vongole {Linguine with Clams}
I can NOT believe that I have NOT posted my recipe for Linguine and Clams. It is up there on my list of favorite pasta dishes. Of course, you know by now my absolute favorite is Spaghetti alla Carbonara but this comes pretty close. I tend to prefer a white sauce with my Linguine and Clams so that’s what you’re getting today. Don’t worry I’ll eventually post my red sauce recipe too ; ) I’m a equal opportunity Linguine and Clams eater!
Fusi di Pollo al Limone nel Cartoccio {Chicken w/Lemon in Parchment}
This year I treated myself to La Cucina Italiana magazine for Christmas. My first issue arrived a week or so ago. I literally turned off the computer {shocking} and immersed myself into the pages ignoring all else. I think I’ve mentioned to you before my long love affair with this magazine and my constant “borrowing” of my mother’s subscription much to her dismay ; )
Polpette {Meatballs}
What is it about a meatball that is so endearing? People LOVE meatballs. People go crazy for meatballs. I don’t know that I’ve ever met anyone that didn’t like a meatball {well okay perhaps my veggietarian friends but you know what I mean}. What’s not to love. They’re round, they’re packed full of flavor and then they’re soaked in sauce! They’re little spheres of scrumptiousness.
Cappesante in Salsa di Zafferano {Sea Scallops in Saffron Sauce}
There is just something so sexy about scallops! Perhaps it’s the way they slide off the fork right into your mouth. Or maybe it’s their silky smooth texture. Chissa {who knows} I just know I adore them. Baked Scallops are among my favorite ways to enjoy these beauties, BUT there’s something about a seared scallop that just takes the cake.
Braciole alla Panna {Pork Chops in Cream Sauce}
Are you tired of your same old go to meals? Your quick fixes? Well then I’d love to introduce you to this saucy little number. It’s a dish you can whip up in a flash and will quickly make it into your must make often file. I mean why not, it’s boneless pork chops that have been sauteed to a golden perfection in a shallow buttery bath. And then, in comes THE SAUCE…
Scaloppine Pasticciate {Veal Scaloppine}
Another very impressive dish that couldn’t be simpler to make. Veal Scaloppine. It even sounds romantic doesn’t it ; ) And why wouldn’t you just fall in love with this dish? There’s: veal, mushrooms, CHEESE, ham, cream… It’s just dreamy all together.
Agnello in Crosta {Lamb wrapped in Pastry Dough}
Are you looking to add a little fancy schmancy to your cooking repertoire? And by fancy schmancy I mean looking like you’ve slaved in the kitchen all afternoon to prepare a gourmet meal ; ) But DIDN’T.. Well I have a dish for you ; ) And it’s just in time for Valentine’s Day…
Bistecche Piccanti {Spicy Steak}
Sometimes I just want a piece of steak. I’m going to tell you a little secret though, I’m not the best grill master in the world. GASP. There I said it, whew. I feel better. So the idea of going outside and firing up the grill pretty much isn’t high on my list. What do I do in those cases? Wait for Mr. Bell’alimento to come home to grill. He is the grill master in our casa. And I’m okay with that ; )
Nodini al Pomodoro {Veal Chops in Tomato Sauce}
Veal chops make my mouth water. Perhaps it’s just hearing the word “chops” which makes me want to lick my lips. Or perhaps it’s the oh so tender veal. Chissa {who knows} but what I do know is that Nodini al Pomodoro {veal chops in tomato sauce} is a dish that tantalizes my taste buds…
Aragosta fra Diavolo {Lobster Fra Diavolo}
I truly adore seafood. Just the thought of a meal with seafood gives me goose bumps {in a good way obviously}. Being close to the coast we are able to enjoy a variety of seafood for the majority of the year. Lucky me I know ; )I’d be hard pressed to pick my absolute favorite BUT if you threatened to take my Nutella away and made me, I’d have to say lobster {don’t worry mussels, shrimp, crab, sea bass…I still love you!}
Torta Rustica {Rustic Savory Pie}
You all know how much I love my sweets. So much so you would think I’d be a natural at baking but I’m really not. Baking is quite challenging for me. It doesn’t come natural like cooking. Cooking I can do with my eyes closed. Okay maybe not, but you know what I mean. BUT a savory pie, that baking I can do ; ) Torta Rustica is Italian for Rustic Pie. It’s a savory delight that will fill you from head to toe.
Brasato {Braised Short Ribs with Vegetables and Herbs}
Who doesn’t love braised short ribs? Not only are they incredibly flavorful because of the sheer amount of time they spend bubbling away in their own special little jacuzzi, they’re so tender they fall off the bone. And if that wasn’t enough it’s pretty much pot to table! Hey, what can I say, I like to cook but detest doing dishes…sigh
read morePollo Saporito {Zesty Chicken}
Pollo Saporito {Zesty Chicken} is the perfect name for this chicken – it’s definitely! It has big bold flavors and the most amazing color. Isn’t it incredible how just a pinch of saffron can transform a dish! It’s like an explosion of sun for the senses, or better yet, liquid gold!
Don’t let the ingredient list fool you, it’s not complicated. Actually once you brown the chicken it’s pretty much just set it and forget it {with the occasional stir here and there} I love cooking with my dutch oven. It’s a sassy bright red, incredibly beautiful and goes from stove to oven to tabletop {probably my favorite feature because it’s less dishes for moi}
If you wanted to do this with a whole chicken cut into pieces, go ahead! I like thighs because they’re all fairly uniform in size {meaning they’ll cook at the same rate} it’s a nice portion size, not too much, not too little {and who am I kidding they are always very reasonably priced}
After the chicken braises it goes under the broiler for a quick crisp. And then it’s topped off with that decadent saffron laced sauce. Oh mamma!
Baci
Pollo Saporito {Zesty Chicken}
What you’ll need:
5 tablespoons extra virgin olive oil
3.5 tablespoons unsalted butter
4 garlic cloves – crushed
2 pounds chicken thighs – washed and patted dry
1 onion – minced
1 heaping tablespoon fresh Parsley – roughly chopped
pinch of ground coriander
1 teaspoon ground ginger
salt/pepper
1/2 gram saffron
1 cup green olives
zest of 1 lemon
What to do:
1. Into a large dutch oven or deep sided pan, add the oil, butter and allow to melt over low heat. Once melted, add the crushed garlic and place the chicken thighs skin down. Brown chicken until lightly golden. Turning as necessary.
2. Add the onion, parsley, coriander, ground ginger and season well with salt and pepper. Stir to combine.Continue to cook over medium-high heat for approximately 10 minutes. Turning as necessary.
3. WHILE the chicken is cooking to two cups of warm water add the saffron. Stir to combine and set aside. When the chicken has cooked for ten minutes. Add the saffron infused water. Cover, reduce heat to low and cook for approx 40 minutes until chicken is tender.
4. Remove chicken from dutch oven and place onto a cooking sheet and into the oven under the broiler for approx 5 minutes or until skin is slightly crispy .
5. WHILE the chicken is under the broiler, add the olives and lemon zest to the sauce. Stir to combine and allow sauce to reduce.
6. Transfer chicken to serving plate and top with sauce.
Buon Appetito!
Manzo alla Panna {Beef Roast with Parmigiano and Cream}
Before we get to this extraordinarily scrumptious beef roast {patience my pretties, patience}, I wanted to tell you about Kitchen Play ! It’s a brand spanking new interactive site and I think you’re going to like it. Who doesn’t like to play in the kitchen after all, I know I do ; ) Because I know you’re intrigued and you’re asking so how exactly does this site work ? Well, I’m so happy you asked ; )
Kitchen Play will present a new sponsored Progressive Party each month. The premise: six bloggers tasked with the challenge of incorporating the same food product or kitchen tool into six wildly different courses. After each month’s dramatic reveal, there will be a contest open to other food bloggers who want to try that month’s recipes and post about it for a chance to win a prize. How fun right!
I was honored to be chosen to participate in this month’s Progressive Party & Sur La Table just happens to be the Sponsor {squeeee} A word from our sponsor…”Sur La Table provides inspiration, tools and techniques for those who wish to enhance their lives through creative cooking and artful entertaining. Sur La Table’s comprehensive selection of products includes tools from around the world to prepare any cuisine, as well as beautiful dishes, linens and glasses to create a striking presentation. Sur La Table shops the world for new products providing the unexpected and a sense of discovery, whether you step into one of its stores nationwide, open the pages of its catalog or visit surlatable.com.”
My assigned course was ENTREE {score} and our top secret Sur La Table product {that was provided to me at no charge, ehem disclosure} was…*drumroll please* a Digital Flip Thermometer {perfect for cooking, baking and barbecuing Accurate up to 235 degrees F/112 degrees Celsius It’s small, sleek and yes sexy! And comes in a variety of snappy colors!
So now, what to do with this sweet sexy little number, eh? Since it is now fall, and I can bear heating up the kitchen a wee bit, I thought a roast was in order. Not just any roast {you know me better than that} A Manzo alla Panna {Beef Roast with a Parmigiano Reggiano and Cream sauce} Oh yes, it’s even better than it sounds. You’ll definitely want to make this. You, your tummy and your family’s tummies will thank me ; ) }
And…psst..because the site is called KITCHEN PLAY, {you knew a contest was coming didn’t you ; ) } if you DO make this recipe {or any of the others from this progressive party – but you know you want to make THIS recipe right LOL} and post about the experience on your own sites you MIGHT just win a prize. Woo hoo! To read about all of the rules/regulations, head on over to Kitchen Play. The prize will be the same for each course: The Swissmar V-Slicer valued at $50 (6 prizes total). But wait, there will also be a GRAND PRIZE drawing (all contest entrants are eligible), *drum roll please* it’s a Le Creuset Cassis Oval Wide French Oven, 3 ½ qt. #688606 Valued at $255.00.
Now there’s a little incentive ; ) And here’s a little more…
This is not your typical roast. The Parmigiano that is studded into the roast {that just sounds wrong doesn’t it LOL} oozes creamy cheesy goodness while it cooks. The roast is kissed with a nice red wine and then soaks in a creamy bath until it reaches just the right temperature. It’s juicy, moist and will have you going back for seconds {and maybe thirds, I’m not here to judge} I served this with a bed of Risotto ai Funghi that I made with leeks instead of onions. The sauce covered the Risotto like a warm blanket. It was the perfect culinary marriage on a plate.
So go ahead, get to playing in the kitchen ; ) Baci e in bocca al lupo {good luck}!
Manzo alla Panna {Beef Roast with Parmigiano and Cream}
What you’ll need: {Easily serves 6 ppl}
3 pound Angus beef rump roast – room temperature
3/4 teaspoon fresh cracked black pepper
2 ounces Parmigiano Reggiano – cut into wedges {see directions}
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup dry red wine
3 cups heavy whipping cream
1/2 cup Parmigiano Reggiano – grated
What to do:
1. Rub the pepper onto all sides of the roast. Make small, deep slits in all sides of the roast. Cut your Parmigiano wedges so that they will fit into the slits of the roast. Insert the Parmigiano into each slit, making sure it’s inserted all the way into the roast. Set aside.
2. Into your dutch oven add butter, olive oil over medium – high heat. Once melted add your roast and brown on all sides. {use a splatter screen if desired} Add wine and cook until wine has reduced by half.
3. Once wine has reduced, reduce heat to LOW, pour 1 cup of cream over roast, cover and simmer until roast reaches an internal temperature of 150-155 degrees {medium} Approx 2 - 2.5 hours. Continue adding 1/2 cup of remaining cream every half hour. Turn your roast every so often.
4. Once roast has reached it’s internal temperature of 150-155 degrees, remove it from the dutch oven, transfer to a cutting board and allow it to rest 10-15 minutes before slicing.
5. WHILE the roast is resting, skim the fat off of the top of the sauce and discard. Add the grated Parmigiano Reggiano and stir to combine. {If you prefer your sauce thicker, return the sauce to medium heat, stirring often and allow it to thicken}
6. Once the roast has rested, slice roast into thin slices and top with sauce.
Buon Appetito!
Tips:
*You’ll want your roast to be room temperature before browning. Your roast will cook more evenly if it’s at room temperature. Same goes for the cream, you don’t want to add a COLD liquid to a WARM pot.
* Once you’re nearing the 2 hour mark start checking the internal temperature of your roast with your digital thermometer. Cooking times will vary depending on your stove and the size of the roast and how YOU like it cooked. We like our meat cooked medium which is 150 range for a warm pink center.
* It’s EXTREMELY important to let your roast rest prior to slicing. If you slice it too early all the juices from the roast will just run out onto your cutting board.
* If your sauce, simply turn up the heat, continue to stir until it reaches your desired thickness.
Pollo in Potacchio {Braised Chicken w/Onions and Chili Pepper}
I know you’re thinking, Paula this looks like barbecue chicken. But it’s not. It’s an incredibly flavorful braised chicken. So tender that it just falls off the bone. And the sauce, oh the sauce. So good it will make your eyes roll while your licking your fingers trying to get every last drop. Well, at least that’s what I did LOL. Pollo in Potacchio is a dish from the Le Marche region of Italy.
It’s a low and slow braised chicken dish chock full of aromatic onions and chili pepper. If you don’t happen to have a fresh red chili pepper you could substitute Calabrian Red Chili Pepper Flakes. This dish tastes so amazing everyone will think you’ve slaved in the chicken for hours. Have I mentioned how I love my dutch oven. I wouldn’t have imagined when I got it that I would use it as much as I do but, it’s pretty much my stove’s best friend. As a matter of fact it sits on the top of my stove because it’s used THAT often ; ) And well it weighs a ton so it’s also convenient tee hee.
The hardest part about this meal is browning the chicken pieces {and that’s not hard at all} the rest is easy peasy. Which makes it great not only for everyday meals but it’s just as fantastic for company. A risotto or polenta side would go famously with this chicken {and help you soak up all of that glorious sauce}
Baci!
What you’ll need:
4 tablespoons extra virgin olive oil
2 cloves of garlic – crushed
1 large onion – sliced
1 red chili pepper – seeded and minced
1 whole chicken – cut into pieces and patted dry
salt/pepper
1 tablespoon tomato paste – mixed with 2 tablespoons warm water
1 cup of dry white wine
1 sprig of fresh rosemary – finely chopped
1 cup chicken stock
What to do:
1. Into your dutch oven add olive oil, garlic, onion. Stir and saute for approx 5 minutes over low heat. Add the chili pepper and chicken pieces {skin down} Season with salt and pepper. Increase heat to medium and brown on all sides.
2. Reduce heat to low, add the tomato paste and wine. Stir to combine. Cover and allow chicken to braise for approximately 30 minutes.
3. Add the chopped rosemary and SLOWLY add in the chicken stock. Continue braising until chicken is tender {Approximately 30-45 additional minutes}
4. Remove chicken from dutch oven and plate. With a whisk mix the sauce together until it’s a smooth consistency. Pour over chicken.
Garnish with additional fresh rosemary if desired.
Buon Appetito.
Peperoni Croccanti {Crispy Bell Peppers Stuffed with Herbs}
These are a delicious alternative to traditionally stuffed bell peppers. They’re scrummy and oh so filling. And yes, they’re fried! They make an incredible appetizer, and depending on the size of the peppers, once cut into portions {which Cookielicious say look liked fried sushi ; )} them self could generously feed a crowd. Or if you served the entire pepper it would make an excellent entree as well.
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