Published by tony August 25th, 2007
Tomato Sauce with Garlic and Basil
The classic Italian Tomato Sauce!
Ingredients:
5 tbsp extra-virgin olive oil
1 onion, chopped finely
1 lb 12 oz canned chopped tomatoes
4 garlic cloves, cut into fourths
salt and pepper
1 lb dried spaghetti
large handful fresh basil leaves, shredded
freshly grated Parmesan, to serve
Preparation:
1 - Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes, until soft. Add the tomatoes and garlic. Bring to a boil, then simmer over a medium-low heat for 25-30 minutes, or until the oil separates fromt he tomato. Season with salt and pepper.
2 - Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.
3 - Pour the sauce over the pasta. Add the basil and toss well to mix. Serve with Parmesan.
Servings: 4
Published by tony August 22nd, 2007
Chicken with Basil and Pine Nut Pesto
Ingredients:
Pesto
1 2/3 cups shredded fresh basil
4 oz extra-virgin olive oil
3 tbsp pine nuts
3 garlic cloves, crushed
salt
1/2 cup freshly grated Parmesan
2 tbsp freshly grated romano
2 tbsp vegetable oil
4 boneless, skinless chicken breasts
12 oz dried fettuccine
freshly ground pepper
sprig of fresh basil, to garnish
Preparation:
1 - To make the pesto, out the basil, olive oil, pine nuts, garlic, and a generous pinch of salt in a food processor or blendr. Puree the ingredients until smooth. Scrape the mixture into a bowl and stir in the cheeses.
2 - Heat the vegetable oil in a skillet over a medium heat. Cook the chicken breasts, turning once, for 8-10 minutes, or until the juices are no longer pink. Cut into small cubes.
3 - Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Add the chicken and pesto, then season with pepper. Toss well to mix.
4 - Garnish with a sprig of basil and serve warm.
Servings: 4
Enjoy this easy Italian recipe!
Published by tony August 16th, 2007
Spinach and Ricotta Shells
Ricotta is a creamy Italian cheese traditionally made from ewes’ milk whey. It is soft and white, with a smooth texture and a slightly sweet flavor. It should be used within 2-3 days of purchase.
Ingredients:
14 oz dried lumache rigate grande
5 tbsp olive oil
1 cup fresh white breadcrumbs
1/2 cup milk
10 1/2 oz frozen spinach, thawed and drained
1 cup ricotta cheese
pinch of freshly grated nutmeg
14 oz can chopped tomatoes, drained
1 garlic clove, crushed
salt and pepper
Preparation:
1 - Bring a large saucepan of lightly salted water to a boil. Add the lumache and 1 tbsp of the olive oil and cook until just tender, but still firm to the bite. Drain the pasta, rinse under cold water, and set aside.
2 - Put the breadcrumbs, milk, and 3 tbsp of the remaining olive oil in a food processor and work to combine.
3 - Add the spinach and ricotta cheese to the food processor and work to a smooth mixture. Transfer to a bowl, stir in the nutmeg, and season with salt and pepper to taste.
4 - Mix together the tomatoes, garlic, and remaining oil and spoon the mixture into the base of an ovenproof dish.
5 - Using a teaspoon, fill the lumache with the spinach and ricotta mixture and arrange on top of the tomato mixture in the dish. Cover and bake in a preheated oven at 350F for 20 minutes. Serve hot.
Enjoy this tasty Italian recipe!
Servings: 4
(9 votes, average: 4.89 out of 5)
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