Rigatoni with Broccoli & Ricotta Salada

My best friend is in town with me this weekend, so I am going to keep this post short & sweet. Ricotta Salada is a very smooth and delicious Italian Cheese. It usually comes in a block or wedge and can be used in so many ways: by itself, with pasta or in a salad.


What you will need:

2 Fresh Broccoli Heads (fresh is always best, but frozen will do as well)
6 cloves of garlic
Olive Oil
1/4 pound Ricotta Salada
1 pound Rigatoni (or any type of hearty shaped pasta)
1/2 cup Pecorino Romano grated cheese
Salt
Pepper

1 medium size pot for the pasta

1 medium frying pan

Preparation Time: 10 minutes

Fill your pasta pot with water, add in 2 table spoons of salt to the water. Put on the stove covered on high heat. Then start slicing or chopping your garlic, however you like it. Wash your Broccoli, cut the ends off. Chop the broccoli in chunks. Last thing to do is slice your Ricotta Salada in thin slices or chunks and put to the side.

Wine Recommendation: Oriel Portia ($20 - $25)

Ok, let's get cooking:

Heat your frying pan and line the pan with olive oil. Once the pan is hot, throw your garlic in. Wait 30 seconds, do not wait till the garlic gets brown, it will brown during the cooking process. Toss in your broccoli cuts. Add a dash of salt and pepper and after 2 minutes of stirring, cover the pan and start to steam the broccoli and reduce heat to medium.

It should take your pot of water 10-15 minutes to boil. Once it comes to a boil, throw in your pasta, stir it as soon as you add in the pasta. Leave your cover off, occasionally stirring the pot.

After you've steamed your broccoli for about 7 minutes, they should be done. Shut the heat off.

Once the pasta is cooked, drain well and add the pasta directly into your frying pan with the broccoli. Toss in your grated cheese and the Ricotta Salada and you are ready to serve.

Tip - if you don't have broccoli handy, you can use just about any type of veggie. Cauliflower, Zucchini would go very well with this dish too!

Bon Apetito!

Italian Style Meatballs

My mother once told me the secret to great meatballs is all in the water. HUH? But through the years, I've learned those words to be very true. The other ingredients are sort of intuitive, right? But water? Water gives your meatballs a very moist texture, it is the most important ingredient to get right in my opinion.

This dish will serve a family of 7 plus leftovers for during the week to make meat Lasagna or Spaghetti Bolognese. (Check out my previous post on Split Second Marinara to compliment the meatballs)

Preparation time: 10 minutes

What you will need:

1 Baking sheet
1 1 large egg
1 1/2 cup of seasoned bread crumbs
1 cup of water to start
1/3 cup of grated cheese
2 pounds of ground meat (try and find a mix of veal/pork and beef, that always makes the best
combo)
Pepper
1 large mixing bowl

Pre-heat your oven to 375 degrees
Combine all ingredients about and start mixing with your hands until all of the ingredients are moistened and come together like the texture of a hamburger. The mixture should feel very soft and mushy. Pick up about 2 tablespoons of the meat and start to roll into a ball shape in the palm of your hand. If it DOES NOT feel really delicate, add more water. Continue shaping the meat into meatballs. Spray your baking sheet with non-stick spray. You can also opt to fry these, but this way is a bit more healthy.

Once all of the meatballs are on the baking sheet you can now put into the oven for about 30 minutes or until brown all around, turn the meatballs at the 15 minute mark.

Wine Recommendation: Hess Select ($22 - $25) or Ruffino Tan label ($15 - $17)

Tip - if you add to much water, that's ok! You can add in more bread crumbs.

Tip - for a fun addition to the dish, add in raisins to the meat mixture, it's a tradition in my family to have those added once in a while.

Bon Apetito!

Easy Appetizer - Fried Baby Artichoke Hearts

This appetizer always gets made in my house during any of the major holidays like Christmas or Easter, it's not the most healthy appetizer because it's fried, but it's a really quick tapas dish for entertaining and it's loved by all who love artichokes!
This dish will serve as many as 15 guests

What you will need:
2 bags of frozen artichoke hearts (defrosted). You can get the can type, but usually they are whole and not cut like the frozen kind are
Olive Oil
Salt
Pepper
Flour
6 eggs
1/2 cup of whole milk
1 cup of grated cheese (Pecorino Romano or Locatelli)
1 large skillet, deep fryer or frying pan

Prep time: 15 minutes

First you will need to make sure any excess water is drained from your artichokes. In a bowl, combine your flour, 2 tbsp of salt and 1 tblsp of pepper, mix with a fork. In another seperate bowl beat 6 eggs. Once that is complete, whisk in your milk and your cheese.

Get your frying pan or fryer ready by heating up your oil.

Now take an artichoke heart dip it in the flour first, covering it entirely in the flour, then drop in the egg, quickly coat the artichoke with the batter and then it's time (as long as the oil is very hot) to drop your artichoke in the oil. Repeat steps with all of the artichokes. They are done when the batter has turned a crispy brown color!

Tip - these are great on their own, but if you want to serve it with a dipping sauce that is recommended as well.

Bon Apetito!

Cool & Crisp Veggie Sandwich

There was a bakery close to where I went to college upstate New York, and they made THE MOST Delicious fresh breads. They also made delicious sandwiches. Being a vegetarian, I would always choose their veggie sandwich. Here's my take on an old favorite. This dish is a nice afternoon, sit in the back yard with some friends delight.

This dish will serve 4.

What you will need:

2 large Carrots
1 Packet of bean sprouts
1 cup of hummus
1 table spoon of mayo
4 slices of provolone cheese
4 slices of Munster cheese
1 large heirloom tomato or 2 small ones
1 small red onion
8 slices of Whole Oat or 7 grain bread

Wine Recommendation - Santa Margherita Pinot Grigio ($10-$12)

Preparation Time: 20 minutes, there isn't much cooking to do, it's all in the prep, so let's get started!

Wash and peel your carrots. Slice in half. Using a mandolin or any other slicer, start cutting the carrots into very thin slices. Wash your bean sprouts and use a salad spinner or dry cloth to take out the moisture. Put to the side. Combine Mayo and Hummus so that you get a creamy spread.
Slice your tomatoes and your red onion. Now it's time to put this together and make a sandwich.

You always want to put your cheese on first, on both slices of bread to start. Then add your hummus mixture on top of one slice of bread. This will ensure no sogginess. Add on your bean sprouts, carrots, tomatoes and onions. Put the other piece of bread that only has your cheese on top of the one with all of your ingredients and Voila! A healthy crisp, and delicious sandwich.

Tip - If you don't love cheese like I do, substitute with Turkey or use both!

Bon Apetito!

Ditalini with Peas in one Pot

This dish is super easy because it all gets done in one pot! So if you are like me and dread the clean up after a big meal, this is the ideal dish for you. And your family will love it!

You can also substitute the peas for cannelini beans (pasta fagioli)!

Preparation Time: 10 minutes

What you will need:

1 Medium sized pot
1 small onion
3 cloves of garlic
1/2 bag of frozen peas
2 small potatoes
1 small can of tomato sauce
1/2 cup olive oil
1 large celery stalk
Salt
Pepper
1 lb. ditalini (or any small shaped pasta ie. elbows)

5 cups of water
Optional ingredients:

Basil

1/2 cup grated cheese (locatelli or pecorino romano)

Wine Recommendation: La Crema Pinot Noir ($22 - $25)

Preparation: chop the onion, garlic and the celery stalk in chunks. Open your tomato sauce can, dice potatoes into small chunks.

Ok, let's get cooking:

Heat your pot on medium, pour in your olive oil. Once the oil is heated, throw in your celery, onions and garlic. let them get a light colored brown and then throw in your peas and potatoes. Stir and then cover for about 5 minutes. Uncover and pour in your tomato sauce and water. Add salt and pepper to taste and cover for about 20 minutes, checking occasionally because it will begin to boil. Add in your pasta choice, cover and let cook for another 10 minutes, stirring occasionally. The potato will bring a thickness to the dish and you should see a "pasty" looking pasta dish by the end! This is a great winter dish, but delicious anytime of the year. Add basil and grated cheese when you have completed cooking the dish & serve!

Tip - If the water evaporates before the pasta is fully cooked, don't be shy, add more water. Not too much, just enough to cover the pasta & cover.

Grilled Shrimp Over Mediterranean Salad

I needed something quick to cook and low cal to eat for my fiance tonite. Only 3 months till our wedding and we both want to look fantastic! I went to the supermarket and picked up 1/2 lb of Jumbo Wild Shrimp, and a Mediterranean inspired salad mix and created a delicious, easy to make dinner.

Preparation time: 10 minutes if you buy shrimp already de-veined. I didn't so my prep time was about 15 minutes.

What you will need:

1/2 lb of Wild Jumbo Shrimp (or any kind of shrimp) un-cooked, this should be about 7 shrimp
1/2 cup of lemon pepper marinade (you can find it in the condiment section
1/2 bag of Fresh Express Mediterranean salad mix (should come with Sweet Dijon Dressing,croutons and cubes of provolone cheese)
1 cup of grape tomatoes
1 cup of baby carrots
cast iron stove top grill ( I used ) or any type of grill appliance
2 whole Scallions
1 garlic clove

Wine Recommendations: Casa Lapostolle Sauvigon Blanc 2006 ($12 - $15)

Ok, let's get cooking:

This dish serves one
De-vein and rinse Shrimp through cold water, place in a mixing bowl along with the marinade. mince 1 garlic clove and chop 2 scallions, dark green ends as well, and drop into the mixing bowl. Put aside and let sit for at least 10 minutes to quickly marinate.

Wash your lettuce/tomatoes, and after spinning dry, place in a mixing bowl. Add your carrots, croutons/cheese and 1/2 of the dressing that comes with the bag. Toss well.

Start heating your grill, spraying some nonstick spray on it, and once it is hot, add your shrimp along with some of the scallions/garlic they have been marinating in. These only will need 3 minutes on each side.

Plate your salad and place your shrimp directly on top of the salad.

Tip - if you don't have Shrimp on hand, you can substitute with grilled chicken, same rules apply!


Bon Apetito!