Herb Roasted Tomatoes
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.
read moreEggplant al Forno
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
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
I know, I know, you’re thinking, “Is she insane?” She’s going to set the house on fire! LOL Trust me, the first time I saw my Mom making this dish I asked her the exact same question. All I can say is that when I tasted this I said “WOW” & went back for seconds. It’s a fun dish to make, especially if you’re having company over. You get the same reaction every time LOL!
It’s quick, it’s easy, & it’s good for you! Using the paper bag keeps the moisture in the asparagus & allows the garlic, lemon slices, olive oil, & bay leaves to perfectly season the asparagus. Coating your paper bag generously (covering all areas) with canola oil keeps the fire marshall away! You have to use canola oil on the outside other oils will smoke & you don’t want that!
Welcome to my cucina! To see what we're cooking up in the Family Kitchen click HERE |
    
 |
|
|
Featured Links
Free Updates:
