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Category: Italian Cuisine

February 9, 2023February 9, 2023 jgrusseLeave a comment

Pasta with Sardines and Anchovies

Some time ago, we bought some high-end (Nuri bran)d canned sardines from Portugal.  Carol wanted to use one of the cans with pasta, and this is what I made.  Essentially, this was a pantry dish for 2 people, using what I had, and everything can be substituted for what you have on hand.  This is Read More …

Fish & Shellfish, Italian Cuisine
November 12, 2022November 15, 2022 jgrusseLeave a comment

Fettuccini Alfredo

Amanda asked for Fettuccine Alfredo for dinner the night before the Richmond Marathon.  We served it with chicken schnitzel and a salad.  The fettuccini was based on a recipe in Lidia’s Italian-American Kitchen.  Essentially it is a pasta with cream sauce.  Here it is sized for 4 oz. of dried fettuccine, which is enough for Read More …

Italian Cuisine
February 6, 2022February 6, 2022 jgrusseLeave a comment

Venetian-Style Fish in Saor

Many years ago I clipped out a recipe (possibly from the NYT) for fluke prepared in a Venetian style (sweet and sour, like an escabeche).  This idea proved to be a good way to use 2 pieces of cod in my freezer.  Carol thought this would be a good dish for parties since it can Read More …

Fish & Shellfish, Italian Cuisine
February 5, 2022February 5, 2022 jgrusse1 Comment

Baked Ziti

Baked Ziti is essentially an unfussy version of lasagna, and is a great dish for feeding a crowd.  This is how I made it last night, mostly following a recipe in J. Kenji Lopez-Alt’s excellent book The Food Lab.  This takes about 2 hours and will feed 8 or so. 1 lb. ziti, penne, or Read More …

American Cuisine, Italian Cuisine
January 30, 2022January 30, 2022 jgrusseLeave a comment

Focaccia de Recco

Focaccia di Recco is a thin and crispy focaccia stuffed with cheese which is a specialty of the town of Recco, which is near Genoa.  It is more of a snack or appetizer than a meal.  This version is based on an article in Serious Eats.  In Recco this would be made with a local Read More …

Appetizers, Italian Cuisine, Pizza
January 27, 2022January 27, 2022 jgrusse3 Comments

Fettucine Mio Amore (The Lincoln Highway Pasta)

This dish was described in a novel by Amor Towles, “The Lincoln Highway”.  I found it in omaha.com, although it is apparently on the author’s website.  It is a relatively quick dish suitable for midweek.  I used 4 oz. per person of my very meaty cottage bacon, and I would cut that back to 3 Read More …

American Cuisine, Italian Cuisine
January 13, 2022January 13, 2022 jgrusseLeave a comment

Sweet Italian Sausage with Polenta

Polenta can be the Italian equivalent of mashed potatoes, a great comfort food, especially for cold winter nights.  This required two pots and the oven and took in total about an hour, mostly waiting for it to complete cooking in the oven.  It is thus suitable for a weeknight dinner.  This version is an adaptation Read More …

Italian Cuisine, Pork
December 26, 2021December 30, 2021 jgrusseLeave a comment

Sicilian Cauliflower Salad

Christmas Eve dinner this year was a Cold Poached Salmon , baguettes, Linzer Torte, and a variety of salads.  One of the salads was a Sicilian cauliflower salad based on a recipe from www.filippoberio.com, which was very good. 1 head of cauliflower, cored and cut into small florets ½ cup extra virgin olive oil 2 Read More …

Italian Cuisine, Salads & Dressings
December 16, 2021December 16, 2021 jgrusseLeave a comment

Chicken Tikka Alfredo

I spotted on the internet an article on chicken tikka alfredo, which was described as a tasty mash-up of Indian and Italian flavors.  That full article and recipe were behind a paywall, so I looked around the internet for similar recipes for ideas, checked out what I actually had on hand in my kitchen, and Read More …

Chicken, Indian Cuisine, Italian Cuisine
October 11, 2021October 11, 2021 jgrusseLeave a comment

Spaghetti with Tuna

This version of spaghetti is a good mid-week choice since it can be made quickly and almost entirely with pantry ingredients.  It calls for fresh basil, but if that is unavailable, dried basil could be used.  This version makes two servings and is adapted from a spaghetti con tonno recipe at parade.com 4.5 oz. spaghetti Read More …

Fish & Shellfish, Italian Cuisine

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