Gnocchi Rosa {Pink Gnocchi}

Posted by Paula in All Recipes, Main Course, Pasta, Sides, Vegetarian | 31 comments

Gnocchi Rosa (GNYO-KEY ROW-SA) is Italian for {Pink Gnocchi} It’s Gnocchi with a pale pink veil of color glistening in a creamy buttery Sage Sauce! OH MY GOODNESS! I just can’t help it. Yes, it’s good! No, it’s better than good! It’s Semplicamente Delizioso! What’s not to love right? Potatoes, Cheese, Butter, Sage & just for good measure a little Grappa thrown in! Schweet.

Cipolle Vegetariane {Vegetarian Onions}

Posted by Paula in All Recipes, Sides, Vegetables, Vegetarian | 22 comments

This is another Italian dish that can be made a multitude of ways. Cipolle Vegetariane is Italian for Vegetarian Onions! Yes, you read right – Vegetarian Onions! Don’t get excited, I am after all serving them with my Pepper Encrusted Steaks! But they are just as fab on their own. They smell so divine while cooking. What’s not to like: onions, mushrooms, bell pepper. Oooh! So good.

Funghi Gratinati {Mushrooms au Gratin}

Posted by Paula in All Recipes, Sides | 37 comments

Ah another Fabulous Italian dish! Funghi {foon-gee (as in gee like geek)} Gratinati, is so much fun to say! Italian for Mushrooms au Gratin! or Simply FAB FUNGHI! This is by FAR one of the BEST mushrooms dishes I have EVER had, if not THE best…Can I just say MMMMMMMmmmmhhhh! I know that’s not technically an adjective or description but it’s spot on!

I am going to have to make a double batch of these next time. No question about it. They didn’t last five minutes at my dinner table and I could have eaten the entire dish by myself. Yes, seriously the WHOLE dish! It’s that good ppl. If you like mushrooms then you MUST, you simply MUST try this.

Saffron Seafood Risotto

Posted by Paula in All Recipes, Seafood, Sides | 17 comments

Have I ever mentioned how much I love Risotto? I’m sure I have, it’s just so creamy & delicious. What’s not to love?  And it’s insanely versatile. You can put just about anything into it.

I wanted to do an ultra luxurious risotto and I thought what’s more luxurious than saffron? Oh, glorious saffron! I know this isn’t the most budget friendly recipe but we can splurge every now & then! When you’re ready to splurge, this is one of those recipes.

How to Grill Asparagus

Posted by Paula in Sides, Vegetables, Vegetarian | 25 comments

This is the perfect time of year for asparagus and it’s the perfect time for grilling. I came up with an idea to caramelize asparagus on the grill and guess what? It’s amazing!

Hubs was a total disbeliever on this one when I was originally pitching the idea. He said many times over, “Really, you want to put sugar on the asparagus” (insert eye rolling here). But as he knows once I have an idea in my head it’s best just to go with it.

So he reluctantly went along and fired up the grill. He quickly did a 180 when he tasted them. He nearly ate an entire plate full himself. The kids were even gobbling them up. They are totally unexpected and wildly delicious. Plus they couldn’t be easier to make.

Grilled Eggplant dripping with a Tomato and Ricotta Salsa

Posted by Paula in All Recipes, Appetizer, Sides, Vegetables | 14 comments

We’ve officially skipped spring and dived directly into summer. Now that it’s scorching hot outside already, it’s time to get outside and utilize the grill. Have I mentioned how much I like eggplant? It’s such a meaty vegetable & surprisingly inexpensive. One really does go a long way. I like to hit my local farmer’s market this time of year to get the freshest ingredients possible. Plus, it’s always nice to see where your food comes from & I like to support my local farmers!

This is a quick and easy recipe that can be done almost completely on the grill. It’s perfect as an appetizer or even as a side dish. If you want to change it up a bit, simply add a toasted bun and it becomes a scrumptious eggplant burger!

Risotto ai Funghi {Mushroom Risotto}

Posted by Paula in All Recipes, Sides | 10 comments

As I mentioned in my basic Risotto recipe, there are tons of different items you can incorporate into your Risotto. Once you have the basic technique down, it’s easy peasy to add to it. Plus, by adding another ingredient it adds another layer of depth to the already deliciously complex Risotto.

Funghi (Mushrooms) are a perfect addition. This recipe can easily be doubled. If you happen to have any left over, which at my house is extremely rare, simply add a dab of chicken stock when reheating & it’s good as new! I like to garnish mine with a bit of Parmigiano Reggiano (I know shocking, right? LOL). Doesn’t Parmigiano Reggiano make everything better?

I hope you’ll give this a try & experiment with different add in’s as well! I plan on doing a Seafood Risotto soon!

What you’ll need:
1/4 cup extra virgin olive oil
1 small onion – minced
1 cup of Arborio rice
4-6 cups chicken broth
salt
1 cup of fresh mushrooms – chopped
1 tablespoon unsalted butter

What to do:
1. Pour olive oil into a large sauce pan and place over medium heat. Add onions and cook until translucent. Add rice, stir continually until rice changes color ever so slightly and is coated well with oil. Stir constantly so you do not let your onions or rice burn.

2. Reduce heat to low and carefully add in about 1/2 cup of chicken broth and stir continually. Season with salt. Once chicken broth has reduced add another ladel of broth. Continue this process until your risotto is al dente {approx 30 minutes} 

3. At about 20 minutes into the cooking, add your mushrooms. Once your rice is creamy and al dente, remove from heat, check for seasoning {add salt if necessasry} stir in butter and serve.

Garnish with Parmigiano Reggiano if desired.

Buon Appetito!

Roasted Brussel Sprouts & Mushrooms

Posted by Paula in All Recipes, Gluten Free, Sides, Vegetables, Vegetarian | 19 comments

Okay, I must admit until recently I was NOT a fan of the Brussel Sprout. At the very mention of the word, I conjured up memories of small, soggy, green vegetable balls from my childhood that I was told to eat because they were “good for me”. They were tasteless & lifeless & I wanted nothing to do with them. Until now that is! 

Herb Roasted Tomatoes

Posted by Paula in All Recipes, Appetizer, Sides | 7 comments

I must admit, I am normally not a fan of the plain tomato, unlesss it is cooked in a sauce or chopped finely on bruschetta ~ then, bring it on. I wondered how they would taste roasted and to the delight of my tastebuds they’re delish! This is such a quick & simple recipe. You can do it in advance of your entrée preparation, they taste even better the longer the flavors marry together. Notice that the garlic is sliced in this recipe. Minced garlic would tend to burn so slicing is best here. When you’re placing them into your serving bowl, don’t forget the drippings. They are amazing to dip your bread into (great as an appetizer this way). Simply delectable.

Eggplant al Forno

Posted by Paula in All Recipes, Appetizer, Sides | 3 comments

Eggplant is such a versatile vegetable. On a recent trip to Rome, I encountered so many deliziosi eggplant dishes, that I was taken by it’s ability to transform itself from light and airy to meaty and filling. I now find myself picking up an eggplant on just about every trip to the grocery. This is one of my recipes that was inspired by that trip. It’s perfect as an appetizer served with fresh hot bread or as a side dish to a meal. You’ll find that one eggplant goes a long way! Which is good for your stomach & your wallet.

Tips: I really like to use the Amore concentrated Pesto! It comes in a tube, making it so convenient. I also find it easiest to grate my parmigiano reggiano cheese directly onto the eggplant slices using my microplane grater! There’s no right or wrong with the amount of cheese you use – but I’m more of a “more is better” when it comes to cheese !

Risotto

Posted by Paula in All Recipes, Sides | 2 comments

I can remember sitting in my Italian neighbor’s kitchen {cucina} & watching her make risotto. I was always amazed at how they would take the most basic ingredients: arborio rice, chicken stock – theirs was homemade (naturally), some onions, a little butter, and, of course, extra virgin olive oil & turn them into powerfully flavorful and filling dishes. I am still amazed!

I loved being the stirring helper (a chore I have now passed on to my daughter). Risotto is such a very versatile dish. It takes a little effort (lots of attention, lots of stirring haha) to make, but it’s totally worth it in the end. You have to use arborio rice. This rice is so lush & creamy, and when it’s cooked it has a velvety texture that just floats in your mouth. You have to be patient … “Pazienza, Paula, pazienza Paula,” they would tell me. (If you know me you know that patience is not one of my strong points. LOL)

Asparagus alla Paper Bag

Posted by Paula in All Recipes, Sides, Vegetables | 7 comments