Cuisine: Italian
Linguine with Lemon, Garlic and Thyme Mushrooms
My friend Barbee from San Fransisco sent me this recipe for Linguine with Lemon, Garlic and Thyme Mushrooms by Nigella Lawson last night.
Nigella created this recipe in which the mushrooms are not cooked, but steeped in oil, garlic, lemon and as she says “gorgeously scented thyme leaves”. You then toss them into the hot cooked pasta. What could be easier? I will be trying this soon because I have to have lots of fresh thyme in my herb garden. Thank you Barbee for sending me this inspiring recipe!
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Pasta with Pancetta, Sage, and Mushrooms
I always like trying new pasta recipes. This Pasta with Pancetta, Sage, and Mushrooms has a wine and beef broth reduction, which infuses a lot of flavor into the mushrooms. You could use bacon instead of pancetta, but make sure you drain most of the fat before proceeding.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
Mushroom Risotto with Peas & Spinach
I often make Mushroom Risotto, but this time, I added peas and spinach at the very end. I actually made it in the Instant Pot, which is super easy and doesn't involve all the stirring. I included both instructions if you want to make it on the stovetop.
- Prep: 10 mins
- Yields: 6 Servings
Sicilian Meat Roll
My mother gave me a handwritten recipe book in 1981 with family favorites. I opened it the other day and saw this recipe for Sicilian Meat Roll. It's basically Italian meatloaf. Personally, I am not a fan of meatloaf, but I made it for my father. It turned out really delicious. It definitely needs to be served with some marinara sauce. It's ground beef rolled up with ham, though I used prosciutto, and mozzarella.
- Prep: 20 mins
- Cook: 1 hrs 15 mins
- Yields: 8 Servings
Nonna’s Farfalle alla Frank Sinatra
In the March issue of LA CUCCINA ITALIANA there was a feature of recipes that were inspired by the grandmother's of the staff. This recipe for Farfalle alla Frank Sinatra belongs to the mother-in-law of one of the food stylists. There is no explanation about why Frank Sinatra is involved! Anyway, I was intrigued by the technique of stewing green onions, which is a revelation. I will definitely be doing that again.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Ravioli Casserole
This Ravioli Casserole is my "lazy" lasagna. It's a combination of ground beef, cheese, pasta sauce and cheese ravioli. I have also made Spinach Artichoke Ravioli Casserole, which is also quick and easy to make. This is perfect for a family weeknight meal.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 6 Servings
Tuscan-Style Roasted Asparagus
As we are approaching asparagus season, I made this Tuscan-Style Roasted Asparagus, which has pinenuts, lemon, finished off with some freshly grated parmesan cheese. Asparagus is low in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K. Eating asparagus can potentially help with weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 8 Servings
Baked Cacio e Pepe Pie
My brother David made this Baked Cacio e Pepe Pie for dinner and said it was awesome and ridiculously easy to make. It's a recipe by MARY ELIZABETH WILLIAMS, Salon, that is Inspired by David Leibovitz and Food & Wine. I know, it's a lot of tags, but if you are interested, read on!
- Prep: 5 mins
- Cook: 40 mins
- Yields: 6 - 8 Servings
Tomato Sauce with Onion and Butter
My friends Jennifer and Heather reminded me of Marcella Hazan’s Tomato Sauce with Onion and Butter recipe. It’s one of the simplest, sweetest most delicious tomato sauces. It takes only 5 minutes to prep and then simmers on the stovetop. She recommends using it on gnocchi, spaghetti, penne or rigatoni.
- Prep: 5 mins
- Cook: 55 mins
- Yields: 6 Servings
Arancini
I have never been a fan of leftovers. However, I do like to turn leftovers into a completely new dish. These Arancini are a perfect example.
Arancini are the epitome of southern Italian street food. They are stuffed with mozzarella, dredged in breadcrumbs, and deep-fried. They are great as hors d'oeuvres dipped or served on a bed of lettuce as a light lunch.
- Prep: 20 mins
- Cook: 15 mins
- Yields: Makes about 12 balls