Cuisine: Italian
Wild Mushroom Risotto
A friend of mine asked for a risotto recipe that you don't have to laboriously stir. I make this all the time. You start it on the stove top and transfer it to the oven. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid. It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.
By - Prep: 10 mins
- Cook: 30 mins
- Yields: 8 Servings
Tuscan Bean & Chicken Stew in a Slow Cooker
This Tuscan Bean & Chicken Stew in a Slow Cooker is so easy to make. Adding the chicken during the last two hours of cooking allows the meat to remain moist. Adding Parmesan rind imparts a depth of flavor to the dish.
- Prep: 20 mins
- Cook: 7 hrs 30 mins
- Yields: 10 - 12 Servings
Fig & Rosemary Pizza
I managed to pick some figs off our enormous fig tree. Having is fig tree has it rewards, but it's a mess when they fall! Splat! Pizza is one of my favorite foods. I have made pizza for years and am always perfecting my technique. I used gruyère cheese for this one, but you could also use goat cheese, ricotta, parmesan, etc.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 2 - 4 Servings
Cannellini Beans With Rosemary
This is a traditional Tuscan side dish to be served with Bistecca alla Fiorentina (Steak Florentine).
- Prep: 10 mins
- Cook: 15 mins
- Yields: 6 - 8 Servings
Bistecca alla Fiorentina (Steak Florentine)
If you are a meat lover, you are going to want to try this traditional Italian grilled steak. Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with Cannellini Beans with Rosemary and lemon.
- Prep: 30 mins
- Cook: 25 mins
- Yields: One large Porterhouse steak, enough for 4-6
Spinach Artichoke Calzones
Make inside out pizza for dinner tonight. A calzone; Italian, "stocking" or "trouser") is a turnover or Folded Pizza that originates from Italy. It is shaped like a semicircle, made of dough folded over and filled with ingredients common to pizza. The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings. I added some grated Parmesan to the top....
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Sausage, Kale & White Bean Skillet Casserole
I made this really simple one pot dinner. The original recipe called for chard, but I changed it to kale, since it's such a super food. Don't get me wrong, chard is good too. I will definitely be making it again.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 4 Servings
Sautéed Broccoli Rabe
Broccoli Rabe, also known as rapini or, “broccoletti” in Rome or “friarelli” in Naples is a common vegetable in the cuisines of southern Italy, especially in Naples. The flavor of rapini has been described as nutty, bitter, and pungent. Rapini is often sautéed with garlic. In Umbria and other Central Italy regions, rapini is sautéed with garlic, chili pepper and guanciale (guanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks) is a typical side dish for porchetta, grilled pork ribs and sausages and other pork dishes.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 6 Servings
Pasta with Artichokes & Lemon Cream Sauce
As you may have gathered, our family likes anything that's lemony and contains artichokes. I used a bag of frozen artichoke hearts and Trader Joe’s Lemon Pepper Pappardelle pasta.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Purple Baby Artichokes in White Wine and Garlic
These beauties just came from the farmers market. The baby Purple artichoke is more properly and commonly known by its given name, Fiesole. They are easy to prepare, cook and eat because they haven’t developed the fuzzy portion of the choke in the center.
- Prep: 10 mins
- Cook: 25 mins
