Piadina with Proscuitto, Arugula and Brie
This photo shows a classic version of a stuffed Piadina. I substituted brie for the similar soft cheeses which would have been used in Italy, such as stracchino.
Category: Italian Cuisine
Lasagna with fresh pasta
I have made fresh pasta several times recently and thought it would be a good idea to make lasagna with fresh pasta sheets. Looking through my library I found a recipe using fresh pasta in Carrabba’s Italian Grill: Recipes from Around Our Family Table by Johnny Carrabba and Damian Mandola. It is a pretty straightforward Read More …
Straccetti de Manzo (Steak and Arugula Salad)
This quick and tasty dinner is adapted from a recipe in Chrisopher Kimball’s Milk Street. I have cut the ingredients down to make 2 servings, which we enjoyed with a small focaccia. It is a quick recipe suitable for weekdays. The only time-consuming step is to semi-freeze the meat to make it easier to cut Read More …
Pasta with Sardines and Fennel
Eating sardines is a good way to increase calcium in one’s diet, so I was looking around for a pasta recipe using sardines and saw one on Ciao Sicily by Damian Mandola & Johnny Carrabba, which I adapted for dinner last night. (Damian’s restaurant in mid-town Houston (Damian’s Cucina Italiana) was the site of many Read More …
Fresh Durum Semolina Pasta
The photo shows Carol and Lina with a tray of freshly made pasta which we used to make Pasta with Cream, Ham, and Green Peas. Here is the basic process using Caputo brand Semola. This was a good team activity with the grandchildren, who helped with cranking the Atlas pasta machine and ensuring that the Read More …
Pasta with Cream, Ham and Green Peas
Yesterday we made this dish, adapted from www.adishofdailylife.com , for dinner using our Fresh Durum Semolina Pasta. The sauce took about 30 minutes to make and was enough to sauce 6-8 servings of pasta. 3 Tbs. butter 1 large yellow onion, diced 1 large clove garlic, finely chopped 3 cups ham, cut into little cubes Read More …
Pollo e Peperoni
This is an adaptation of recipe for a Roman dish in Alex Guarnaschelli’s cookbook Italian American Forever. This will make 4-8 servings and will take a bit more than an hour. Note that we barely fit this into our 12-inch cast iron skillet. ¼ lb. pancetta or bacon cut into lardons (I used bacon 3 Read More …
Quicker Spaghetti Bolognese
This is an adaptation of a recipe in a magazine (Wine Connoisseur?), a quicker version of spaghetti Bolognese, which usually involves hours of simmering, etc. This version took about 45 minutes and made enough sauce for 1 lb. of pasta (i.e. 4 servings of 4 oz. of pasta, or 8 servings of2 oz. of pasta. Read More …
Pasta with Sausage and Porcini Mushroom Ragu
This cousin to ragu Bolognese takes about 45 minutes to prepare and is thus suitable for a weeknight dinner and is adapted from a recipe in 177milkstreet.com. One feature of this version is that dried porcini mushrooms are rinsed to remove grit but are not soaked, so that that all of the mushroom flavor ends Read More …
Farro Salad
This is our second use of Trader Joe’s 10-minute farro. It is based on a recipe in Two Meatballs in the Italian Kitchen, in which the authors reimagined panzanella by replacing the bread cubes with cooked farro, thereby increasing the fiber and reducing the carbohydrates of the salad. My further enhancement was to add some Read More …