So busy....we are moving. This time it is a big international relocation, I will publish new recipes as soon as I can from the new destination! Meanwhile, I like to repropose my post on pasta:

An important rule is that pasta should be prepared just before serving it. An exception to this rule is frittata of pasta, pasta salad, oven-baked pasta, etc. To cook pasta properly, you need a large pot and much water; too little water causes the pasta to stick together and gives it a bad taste. The water must be salted when it has begun to boil, preferably with coarse salt, and its taste should resemble sea water (most of the salt will be eliminated together with the water when you drain the pasta).

Add pasta to the pot when the water is already boiling. It’s important to know that pasta must cook under a continuous boil, stirring often, until al dente. Pasta al dente means pasta cooked for just the right time, not overcooked; it is more tasty and more digestible, and it’s generally considered healthier.

To get a pasta al dente, you should observe the cooking time indicated on the package, but for several reasons (some companies may not be very accurate in indicating the cooking time, for example), I also suggest you try the pasta one minute before the stated time and do this about every minute from then on until it is ready. Then you should drain it immediately with a colander.

Try to buy pasta made in Italy by Italian companies. The pasta and how you cook it is just as important as the sauce.

Shrimp and Peas Risotto with Saffron

Risotto ai Gamberi e Piselli con Zafferano

This is one of my creations. It is not a traditional risotto, I had the ingredients in the refrigerator and I decided to try a new recipe. I find that the result was great. The kids loved this new healthy risotto!

Preparation time: 10 minutes
Cooking time: about 30 minutes
Class: economy- very healthy

Serves  2-3

Ingredients:

Extra virgin olive oil, about 9 tbsp.
8 oz. (220 g) fresh shrimp
Water, about 4 cups (1 L)
Salt, about ½ tbsp.
2 shallots, peeled and finely chopped
1 cup (250ml) fresh or frozen peas
½ lb. (approximately 250g) semi-wholemeal Ribe rice
Saffron powder, about ½ tsp. or to taste

Method:

1.     In a small pan heat 2 tbsp. of the oil. Add the shrimp, cover and let cook for about 5 minutes. Then remove the heads, peel the shrimps and cut in small pieces. Set aside.
2.     Bring 4 cups (1 L) water to a boil in a large pot. Add ½ tbsp. salt, and lower the heat so that the water just stays hot.
3.     Heat the remaining oil in a large pan. Add the shallot and sauté gently. 
4.     Add the shrimp, peas and rice to the pan, and cook 1-2 minutes, stirring constantly. Add 1 cup (250 ml) of salted hot water, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of water at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 25 minutes - you may not have to use all the salted hot water).
5.     Turn off the heat. Stir in the saffron powder. At this point, taste the risotto and add more salt if needed. Serve immediately.

Green Beans with Tomato Sauce

 Fagiolini con Salsa al Pomodoro

 

This dish is healthy and easy to prepare. The taste is great.  We serve it as a side dish.

  

Preparation time: 10 minutes
Cooking time: about  40-50 minutes

Class: economy-healthy

Serves  2-3

Ingredients:

1 lb. (450g) fresh green beans
8 tbsp.  extra virgin olive oil
2 garlic cloves,  peeled and chopped
1 can of  Italian peeled tomatoes, approx  14 oz. (400g)
1 cup (250ml) water
½ tsp. salt
1 tbsp. dried oregano
4-5 tbsp. grated Pecorino Romano cheese

Method:

1.      Wash the green beans and remove the ends. Set aside.

2.      Heat the oil, add the garlic and sauté. Add tomatoes (previously mashed with a fork), water, salt and oregano; let cook on a low heat for 10 minutes. Then add green beans, cover and let cook all together for about 30 minutes or until they are tender. At this point, taste the sauce and add more salt if needed.

3.      Sprinkle Pecorino Romano cheese on top and serve immediately.

 

 

Asparagus and Bacon Frittata

Frittata di Asparagi e Pancetta

This frittata is a perfect meal because it’s healthy, nutritious, and tasty. It has a bit of everything—protein, carbohydrates, and vegetables.

Preparation time: about 30 minutes
Cooking time: about 15–20 minutes

Class: economy-healthy

Serves: 3–4

Ingredients:
1 tbsp. extra virgin olive oil
½ onion, peeled and finely chopped
½ lb. (220 g) asparagus, chopped
1 cup (250 ml) water
Salt (about ¾ tsp. total)
¼ lb. (110 g) bacon, diced
6 eggs
7 tbsp. grated Parmigiano Reggiano (or Grana Padano) cheese
Vegetable oil (just enough to generously oil the skillet)

Method:

1. Sauté the onions in the extra virgin olive oil. Add the asparagus, water, and a pinch of salt. Cover and cook until the asparagus is tender. Then, add bacon and cook together for another 5–6 minutes (make sure the water has evaporated). Set aside.
2. In a bowl, lightly beat the eggs with cheese and ½ tsp. of salt. Add the onions, bacon, and asparagus mixture. Mix well.
3. Heat a large, nonstick, oiled skillet[1] and pour in the egg mixture. Shake the pan gently or use a spatula to distribute it evenly over the surface. Cover and cook the frittata on low heat for a few minutes until the bottom is light golden-brown[2] and the top has started to firm up. Then flip onto a large lid and slide back into the pan to cook the other side.
4. Slide onto a serving plate and serve warm or at room temperature with toasted bread.[3]

---

[1] Some people find it easier to use a smaller skillet to make 2–3 frittatas instead of 1 large one.

[2] You can check by lifting the edge of the frittata with a fork.

[3] You may need to season with salt.

Sauteed Cucuzza Squash

Zucchetta Lunga saltata

Cucuzza squash, also known as Sicilian squash or long Italian squash, is available mid-summer through the late fall and can grow anywhere. It is long and firm, rich in fiber, with a light green skin and pure white flesh. For us it is a summer squash; my mother cooks it often during all the season. This recipe is simple and healthy, and the dish that comes out is great.

Preparation time: about 1 hour
Cooking time: about  45 minutes
Class: economy-healthy

Serves  2-3

Ingredients:
1 cucuzza squash

Salt, enough to generously salt the raw squash
Extra virgin olive oil, about 7 tbsp.
2 garlic cloves, peeled and finely chopped
7-8 cherry tomatoes, finely chopped
1 tbsp. dried oregano

Method:

1.     Cut the 2 extremities of the long squash, peel and quarter it, then cut into long strips. Place the squash in a colander set over a bowl. Generously, salt it and let stand 1 hour.
2.     Discard liquid; rinse the squash under cold running water, then squeeze by hand to remove the water.
3.     Meanwhile, heat the oil in a large pan. Add the garlic and sauté until light brown. Add the cherry tomatoes, cover and cook for about 15 minutes on low heat.
4.     Then, add the squash and oregano, cover and let cook another 30 minutes or until tender. Taste the squash before serving and add more salt if needed.
5.     Serve warm with bread.

 

Zucchini Risotto with Lemon Fragrance

Risotto con le Zucchine al Profumo di Limone

Lemon not only tastes delicious but, it is known, that can help stimulate good health. This dish is simple, healthy and tasteful. It combines the benefits of the semi wholemeal rice (you can also use the wholemeal rice) with the essential nutrients of the lemon peel.

Preparation time: 4 minutes

Cooking time: about 30 minutes
Class: economic-very healthy

Serves  2-3

 
Ingredients:

1 organic fresh lemon
1 onion, peeled and chopped
3-4 small tender zucchini, chopped
Water, about 4 cups (1 L)
Salt, about ½ tbsp.
About 8 tbsp. extra virgin olive oil
½ lb. (approximately 250 g) semi-wholemeal Ribe rice
Black pepper to taste

Method:

1.    With a cheese grater, using the large holes, grate the lemon peel. Set aside.
2.    Blend together onion and zucchini, reducing them to a thick puree. Set aside.
3.    Bring 4 cups (1 L) water to a boil in a large pot. Add ½ tbsp. salt, and lower the heat so that the water just stays hot.
4.    Meanwhile, heat the oil in a large pan. Add the rice and let cook 2 minutes in the oil, stirring constantly. Then add the zucchini and onion puree and let cook, stirring frequently, until the liquid is  absorbed. Continue, adding 1 cup (250 ml) of salted hot water  at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (for the semi-wholemeal rice, about 25-30 minutes - you may not have to use all the salted hot water).
5.    Turn off the heat. Stir in the grated lemon peel and black pepper. Allow to rest for 5 minutes. At this point, taste the risotto and add more salt if needed. Garnish with more grated lemon peel if you like. Serve immediately.

 

 

Gratinated Bell Peppers

Peperoni al Gratin

The gratinated bell peppers is a great side dish, healthy, simple to make and perfect if accompanied with slices of whole grain bread. This is my mother's recipe. I think it is the best one!

Preparation time: 10 minutes
Cooking time: about  50 minutes
Class: economy-healthy

Serves  3-4

Ingredients:
6 large red and yellow bell peppers

2 garlic cloves, peeled and chopped

6–7 black olives

3 tbsp. capers, well rinsed

1 tbsp. dried oregano
Salt, about ½ tsp.
3 tbsp.  extra virgin olive oil

3-4 tbsp. bread crumbs

Method:

1.     Preheat broiler to high and place the peppers below the broiler, turning them often until blackened all over. Remove from the oven, put the peppers in a glass bowl and immediately cover it with aluminum foil. Set aside until the peppers are cool enough to handle.

2.     Peel the peppers, remove the stems and seeds, then tear into strips and place in a bowl. Add the garlic, olives, capers, oregano, salt and oil, and gently mix all together. Then, add the bread crumbs and mix again. At this point, taste the peppers and add more salt if needed.

3.     Again preheat the oven to 390° F (200° C).

4.     Arrange the peppers and all the ingredients on a baking pan and bake for 20-25 minutes or until the surface browns a little.

5.     Allow to cool before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eggplant boats

Melanzane a barchetta

Have you ever tried to cook the eggplants in a way so simple? This summer recipe is very popular and as simple as delicious! Serve the eggplants with sliced whole grain bread and chilled white wine if desired.

 Preparation time: 5 minutes
Cooking time: about  20 minutes
Class: economy-healthy
Serves  2-3

Ingredients:

3-4 medium eggplants
About 8-9 tbsp.  extra virgin olive oil plus more for drizzling

Salt to taste
About 2  garlic cloves, peeled and finely chopped
About 2 tsp. dried oregano
A bunch basil leaves, chopped

Method:

1. Cut the eggplants in half lengthwise, then with a knife make crosswise slits on the pulp.
2. Meanwhile heat the oil in a large pan and cook the eggplants on each side until golden brown.
3. Place the eggplants into a serving plate, drizzle with olive oil and season with salt.  Add a sprinkle of garlic, oregano and basil. Serve warm or at room temperature.

Squid Ink Risotto with Shrimp

Risotto al Nero di Seppia con Gamberi

This is a simple Risotto dish with a great taste. The traditional rice varieties for risotto are Arborio, Vialone and Carnaroli. However, for this recipe, Basmati or Roma rice will work as well.

Here, in Italy squid can still be found with their ink sacs attached, especially at the fish markets. In other places, you can find squid ink bottled or packaged.

Preparation time: 10 minutes

Cooking time: about 45 minutes

Class: moderately priced- healthy

Serves  2-3

Ingredients:

Water, about 4 cups (1 L)

1 celery stalk, finely chopped
1 carrot, finely chopped
½ onion, peeled and chopped
Salt, about ½ tbsp.
Extra virgin olive oil, about 7 tbsp.
1 shallot, peeled and finely chopped
½ lb. (approximately 250g) rice (Basmati, Arborio, Carnaroli, Vialone, Roma, etc.)
1 tbsp. squid ink
11 oz. (310 g) fresh shrimp, peeled

Method:

1.    Prepare a broth: bring water to a boil in a large pot. Add the celery, carrot, onion and salt. Let boil for 15 minutes. Then filter the liquid and set aside.

2.    Heat the oil in a large pan. Add the shallot and sauté gently.

3.    Add the rice to the pan, and cook 1-2 minutes, stirring until well coated. Add 1 cup (250 ml) of broth, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of the broth at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 20 minutes - you may not have to use all the broth). Then add the squid ink and the shrimp, keep stirring, and let cook for another  4-5 minutes (add more broth if the risotto starts to stick to the pan).

4.    Turn off the heat. Allow to rest for 5 minutes. At this point, taste the risotto and add more salt if needed. Serve immediately.

 

Spaghetti baked in the foil package

Spaghetti al Cartoccio

One of the most delicious pasta recipes is al cartoccio  or rather, wrapped in a foil package and baked. The dish is finished in sealed aluminum foil in the oven, brought to the table and opened. I made it with olives, capers and sun-dried tomatoes and it turned out so good, can’t wait to make it again.It tur

Preparation time: 5 minutes
Cooking time: about 50–60 minutes

Class: economy-healthy

Serves 4–5

Ingredients:

8 tbsp. extra virgin olive oil
3 large garlic cloves, peeled and chopped
7-8 black olives, pitted and chopped
3 tbsp. capers, well rinsed
1 ½ cup (370 ml) chopped sun-dried tomatoes
Water, about 11 cups (2 ¾ L)
Salt, about ½ tsp. + 1½ tbsp.
3 tbsp. fresh minced parsley
1 lb. (450 g) spaghetti pasta

Method:

1.    Heat the oil in a large pan. Add the garlic and sauté gently. Add the olives and capers, cover, and let cook 5–6 minutes.
2.    Add the sun-dried tomatoes, 1 cup (250ml) of water, ½ tsp. salt, and the parsley. Let cook on low heat until the water evaporates, about 20 minutes. At this point, taste the sauce and add more salt if needed.
3.    When the sauce is done, preheat the oven to 450°F (230°C). Meanwhile, bring 10 cups (2½ L) water to a boil in a large pot. Add 1½ tbsp. salt. Add the spaghetti and boil it, stirring often. Drain the spaghetti about 2 minutes before the cooking time suggested on the package, transfer to the pan with the sauce and mix well.
4.    Arrange the aluminum foil on a baking pan and pour spaghetti and sauce into it. Wrap it up and put the pan into the hot oven for 5-6 minutes. Then, carefully slide the foil package onto a large serving plate and open it at the table. Serve hot.

Raw Zucchini salad

Insalata di Zucchine crude

This raw zucchini salad is fresh, quick and delicious. When very thinly sliced, raw zucchini marinates great, especially in lemon juice. Then, the addition of olive oil and other raw ingredients makes a great healthy dish.

Preparation time: about  40 minutes
Cooking time: -
Class: cheap, very healthy

Serves  2-3

Ingredients:
2 medium zucchini
2 tsp. salt
5-6 tbsp. fresh squeezed lemon juice
2 tbsp. sunflower seeds
An handful chopped sun-dried tomatoes
6-7 tbsp. extra virgin olive oil

Method:

1. Using a vegetable peeler, slice zucchini into thin strips. Place the zucchini into a bowl, add salt and lemon juice, mix well and let sit for 30 minutes. Then squeeze the zucchini by hand to remove the water.

2. Transfer the zucchini to a salad plate and combine with sunflower seeds and dried tomatoes. Add the extra virgin olive oil and gently mix all together. At this point, taste the salad and add more salt if needed. Squeeze more lemon juice if desired. Serve immediately.

Stuffed Mushrooms

Funghi ripieni

My stuffed mushrooms taste delicious, are easy to make and great for parties. This is the recipe that my husband made for the 4^Th July dinner. This is a very rich dish, so I suggest accompanying it with some greens.

Preparation time: 40 minutes

Cooking time: about 20 minutes

Class: economy, heavy

Serves about 4-5

Ingredients:

2-3 tbsp. extra virgin olive oil
About 5-6 Italian sausages, about 3 oz. (80 g) each, casings removed
8 oz. (230 g) cream cheese
15-20 medium-large mushrooms, clean, stems separated from the caps

Method:
1. Preheat the oven to 370 F (187 C).

2. Meanwhile, heat the oil in a large pan. Add the sausages and let brown a little, breaking them up with a fork.
3. Allow the sausages to cool for 5 minutes or so, and add the cream cheese. Mix well, then fill each mushroom cap with the stuffing.
4. Place the stuffed mushrooms into a baking pan and bake for 20 minutes or until they begin to brown. Allow to cool for 10 minutes before serving.

Fresh Tuna Cipollata

Cipollata di Tonno fresco

Tuna is one of my favorite types of fish and here it is widely available. This is a very healthy recipe, which combines fish and onion. The taste is at the same time sweet and sour.

When you add the tuna fillets to the onion sauce, make sure that you reduce the cooking time if you like the tuna raw in the middle.

Preparation time: 10 minutes

Cooking time: about 35 minutes

Class: a little expensive, healthy

Serves 2

Ingredients:

4 tbsp. extra virgin olive oil
2 slices of tuna fillet
3-4 medium onions, peeled and chopped
1 cup (250ml) water
Brown sugar, about 2 tsp.
½ cup (120 ml) white vinegar
3 tbsp. tomato puree
 

Method:

1.     Heat the oil in a large pan. Add the tuna and let brown a little, then remove from the pan and set aside. Add the onions and water to the pan, cover, and let cook on medium-low heat for about 15 minutes. Then add sugar, vinegar, tomato puree, stir well, and simmer for another 10 minutes.
2.  Remove the cover, add the tuna fillet to the onion sauce and cook on medium-low heat for another 6-7 minutes depending on how thick are the slices of tuna. During the cooking time, make sure to spoon several times the onion sauce on the slices of tuna. Serve immediately.