Published by tony April 17th, 2008
Linguine alla Carbonara
There are many different ways of preparing this classic Italian recipe. My version includes the addition of prosciutto and scallions. Mangiare!
Ingredients:
2 tbsp Olive oil
4 oz pancetta or very lean bacon, sliced into 2 x 1/4-inch strips
3 oz prosciutto, sliced
into 2 x 1/2-inch strips
1 cup thinly sliced scallions
3 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
Salt
1 lb linguine
1 tbsp unsalted butter
2 tbsp minced parsley leaves (to garnish)
Preparation:
1 - In a large skillet, heat the olive oil over medium heat. Add pancetta or bacon and saute, stirring constantly, until lightly golden and slightly crispy. Add the prosciutto and continue to saute until softened, about 1 minute. With a slotted spoon, transfer the mixture to a paper towel to drain.
2 - Pour off all but about 2 tbsp of the pan drippings. Add scallions and saute, stirring constantly, over medium heat until tender-crisp, for about 2 minutes. As the scallions are cooking, scrape the bottom of pan with wooden spoon to loosen any fragments. Return the pancetta or bacon and prosciutto to the pan, mix well and set aside.
3 - In a small bowl, using a wire whisk, beat the egg yolks and heavy cream. Add Parmesan cheese and black pepper; whisk again until smooth.
4 - Cook the pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Toss half of the bacon-scallion mixture with pasta. Immediately toss with the egg-cheese mixture. Spoon the remaining bacon-scallion mixture on top and garnish with the minced parsley. Serve with additional freshly grated Parmesan cheese.
Serves 4 to 6
Published by tony April 15th, 2008
Spaghettini con Granchio
This Sicilian seafood sauce can be prepared up to to 4 hours before serving. Just cover the pan and reheat the sauce over very low heat while the pasta is cooking. If you’re a crab lover this sweet-tasting Italian sauce recipe with just a tingle of hotness is a definite favorite!
Ingredients:
1 lb fresh jumbo lump crab meat
1/4 cup olive oil
1 1/2 cups finely chopped yellow onion
1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes - coarsely chopped)
2 tbsp fresh minced basil
Salt
1/2 tsp red pepper flakes
1/2 tsp sugar
1 lb spaghettini
2 tbsp minced parsley leaves (to garnish)
Preparation:
1 - Using your fingertips, pick over the crab meat to remove any bits of shells. Set the crab aside.
2 - In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring suace to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 minutes. Remove from heat.
3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.
Serves 6 to 8
Mangiare!
Published by tony April 13th, 2008
Agnello Fritto
I found this recipe to be one of the quickest and simplest methods of cooking either rib or loin chops. You can also prepare the chops with breadcrumb coating up to 3 hours in advance if you prefer. Just place them in a single layer on a platter lined with waxed paper and refrigerate them uncovered until you are ready to cook them. Enjoy this easy Italian recipe!
Ingredients:
12 rib or loin lamb chops, 1/2 inch thick, well trimmed of fat
2 cloves garlic, split in half
1/3 cup fresh lemon juice
1 1/2 cups dry breadcrumbs
2 tsp finely minced parsley
1 tsp finely minced garlic
Salt
Freshly ground black pepper
1/4 cup olive oil
Preparation:
1 - Rub each chop with garlic on both sides.
2 - Place lemon juice in a bowl. In another bowl, combine breadcrumbs, parsley, garlic, salt, and pepper. Brush both sides of the chops with the lemon juice. Firmly press both sides of the lamb chops into the breadcrumb mixture: shake off excess. Arrange in a single layer on one large or two smaller platters lined with waxed paper and refrigerate for at least 1 hour.
3 - Use two skillets large enough to hold all the chops in a single layer. Heat 2 tbsp of olive oil in each skillet over medium heat. Cook the chops for 2 minutes on each side for rare, 4 minutes for medium, or 5 minutes on each side for well done.
4 - Arrange the chops on a large platter. Garnish the platter with lime or lemon wedges and serve immediately.
Serves 6 to 8
Buon Appetito!
Published by tony April 5th, 2008
Zucchini al Forno
For this Italian recipe, try baking the zucchini slices on the top rack of the oven. They come out crispy and taste as if they were pan-fried. Enjoy!
Ingredients:
2 tbsp olive oil
2 lbs medium zucchini
2 extra large eggs
1 1/2 cups dry breadcrumbs
1/4 cup freshly grated Romano cheese
1 tsp minced garlic
2 tsp minced parsley leaves
1 tbsp minced fresh basil
Salt
Freshly ground black pepper
2 tbsp olive oil
Preparation:
1 - Adjust rack to upper portion of oven and preheat to 375F. Brush a large jelly roll pan with 2 tbsp olive oil. Set aside.
2 - Scrub zucchini and blot dry with paper towel. Trim the ends. If zucchini are about 6 inches in length, leave whole; if larger, slice in half crosswise. Cut lengthwise into 1/4-inch slices, discarding the first and last slice of each zucchini.
3 - In a bowl, beat eggs with a fork. In another bowl, combine all of the remaining ingredients except the olive oil. Dip the zucchini slices in eggs, then dredge on both sides in breadcrumb mixture. Arrange slices in a single layer in pan. Drizzle about 1/2 tsp olive oil over each slice. Bake until slices are lightly golden on top, for about 5 minutes. Remove from the oven and turn slices. Continue to bake until slightly crusty and lightly golden, for about 5 to 7 minutes.
4 - Using a metal spatula, transfer to a platter. Arrange in a slightly overlapping pattern and serve immediately.
Serves 6 to 8
Mangiare!
Published by tony April 3rd, 2008
Linguine with Broccoli
For all you broccoli lovers, this is one of the fastest pasta dishes to prepare….and one of the tastiest! Enjoy this easy Italian recipe….Buon Apetitto!
Ingredients:
1 large bunch broccoli (about 1 to 1 1/2 lbs)
Salt
6 tbsp olive oil
4 oz pancetta or very lean pork, finely diced
1 1/2 cups thinly sliced scallions
Freshly ground black pepper
1 lb linguine
1/2 cup freshly grated Parmesan cheese
Preparation:
1 - Remove florets from broccoli, leaving about 1/2 inch of stems. Cut or break florets into 1-inch pieces. Wash in cold water, drain and set aside. Remove and discard the large coarse leaves from stems and cut off about 1/2 inch of lower part of stalk. Wash thoroughly and peel stalks with a vegetable peeler.
2 - Bring 6 quarters of water to a boil with 1 tbsp salt. Add broccoli stalks and cook until barely tender, for about 5 minutes. Add florets and continue cooking, for about 3 more minutes. With a skimmer, transfer broccoli to a colander, rinse under cold water and set aside to drain. Reserve liquid for cooking pasta.
3 - In a large saute pan, heat 6 tbsp olive oil over medium heat. Add the pancetta or salt pork and cook, stirring constantly, until slightly crispy, for about 2 minutes. Add the scallions and continue cooking, stirring constantly, until barely tender, for about 1 minute. Add the broccoli, turn heat to low and cook for about 2 minutes. Season with salt and pepper and remove from heat.
4 - Return the water in which the broccoli was cooked to a boil. Add pasta and cook until al dente. Before draining pasta, remove about 1/2 cup of the pasta water and set aside. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Add half of the vegetable mixture and Parmesan cheese to pasta and toss well. Add about 6 tbsp of pasta water and toss quickly to loosen. Spoon the remaining vegetable mixture on top and serve with additional Parmesan cheese.
Serves 4 to 6
Mangiare!
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(6 votes, average: 4.5 out of 5)
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