Wednesday, October 7, 2015

Pasta Pie

I think it is safe to assume that when you see posts about a pasta dish you will see this recipe a few days later. The Pasta Pie. The recipe is from a Chef Silvio's book, Cooking With Chef Silvio: Stories and Authentic Recipes from Campania. I used leftover pasta from Friday night. This was so damn good. The pasta was good the night I made it, but it was baked over the top.

3 large eggs, lightly beaten
2/3 cup pecorino romano cheese
1/3 cup milk
1 tbsp. fresh chopped parsley
1 tbsp. olive oil
Salt and fresh ground pepper
12 oz cooked pasta, cold
2 tbsp butter

In a bowl, beat the eggs, grated cheese, cream, parsley, salt and pepper until well combined. Stir in the spaghetti, then set aside. Place the butter in a deep pie tin and melt the butter in a 425 degree oven, and spread over the pan bottom. Pour the spaghetti mixture into the buttered pan and spread evenly. Bake at 425 degrees for 8 to 10 minutes,or until it is firm and golden.

Monday, October 5, 2015

Minestra Maritata

When my Mom started to forget things, I sat her down and wrote down her recipes. I got her recipe for Minestra Maritata but that piece of paper has disappeared. I am sure it will turn up some day, but until then I am searching for something that comes close to her recipe for Minestra Maritata. This recipe is pretty close. Time consuming? Yes. Saturday was the perfect day to make this. I put eight ziplock bags of this in the freezer! And it was good. But there was one comment. Chris remarked that he remembered having this at my apartment before we were married. That was my Mom's. Those amazing CARE packages she sent over! And he remembered the pieces of meat being larger. Yes, she did add ribs.... After we get through these 8 bags of Minestra Maritata I will make a batch hopefully closer to what we both remember.
Click here for this recipe.

Sunday, October 4, 2015

Pasta with Meat Sauce

 This is my Mom's Meat Sauce recipe. It is love on a plate.

Ingredients -
Olive Oil
Ground Beef
Sweet Sausage
Crushed Tomatoes
Boneless Chicken Thighs
Tomato Paste

Method -
Brown the ground beef and sausage in large pot in hot olive oil. Drain fat from pot. Add tomatoes. Heat to simmer. Add chicken thighs. Cover pot and simmer for about 3 hours. Season pot with oregano, salt, pepper, basil and parsley. If the sauce seems thin add tomato paste. Simmer about a half hour more. Shred the chicken meat into small pieces.

Saturday, October 3, 2015

Chicken with Bacon and Leeks and a Rainy Day in the Kitchen

I do not even know where to start! Today the weather was rainy and windy. So I headed for the kitchen. Last night I started Jim Lahey's Olive Bread. I added chopped rosemary from the plant on the deck. I made Minestra for later in the week. Not one pot but two pots! I am stocking the freezer. I made a large pot of my Mom's Meat Sauce. I made a batch of Marcella Hazan's Tomato, Onion and Butter sauce using San Marzano Tomatoes from Bishop's Orchard. I made that Pasta Pie using last night's leftovers. I made a Frittatta, just vegetables.
I made Whole Wheat English Muffins and I baked the Olive and Rosemary Bread. I think I will sleep well tonight.
Dinner was an old favorite. Chicken with Bacon and Leeks. It was similar to a recipe from the restaurant where Chris and I. But I did not use heavy cream. Oh the chicken was so moist!
The side dishes were Aborio Rice and Olive Bread with Broccoli Rabe, Tomato and Burrata. Only problem was that I am the only one that likes Broccoli Rabe.

Friday, October 2, 2015

Pasta with Sausage, Chicken and Vegetables

This started out as Pasta with Sausage and Peppers, Onion, Zucchini and Yellow Squash. Then I remembered I had some leftover Pollo all'Arancia e Olive. I hate to waste anything so that was added to the pan. This was so good. But I always make too much! What will I do with the leftovers? A Pasta Pie, of course!

Wednesday, September 30, 2015

Baked Spaghetti and Meatballs

From Real Simple, Baked Spaghetti and Meatballs. I have to tell you I was hesitant about the whole idea of the uncooked pasta and meatballs. I was delighted. Chris was delighted. This was delicious. Then I remembered the sauce I used. I had picked up fresh San Marzano tomatoes grown at Bishop's Orchards. I used them to make that sauce. You know the Marcella Hazan's Tomato Sauce with Onion and Butter.  Jarred Marinara? I don't think so!

Tuesday, September 29, 2015

Pollo all'Arancia e Olive

Pollo all'Arancia e Olive, Chicken Breast with Orange and Gaeta Olives. I found this recipe on Lidia's new website. You know Lidia. The woman who cooked for the Pope!

This was such an easy meal to prepare. Well, I did do all the prep before I left for work today! All I had to do when I got home was dredge the chicken in the flour.

Delicious! A restaurant quality meal if I do say so myself!

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 1/2 pounds thin sliced chicken cutlets
1 teaspoon kosher salt
All-purpose flour for dredging
1 large red onion, sliced
1 cup pitted Gaeta or Kalamata olives, halved
Juice and zest of 1 orange
1/2 cup white wine
1 teaspoon fennel powder
2 tablespoons chopped fresh Italian parsley


In a large skillet over medium heat, add the olive oil and butter. Season the chicken with 1/2 teaspoon of salt and lightly dredge it in flour. Lightly brown the chicken in the skillet (you want the chicken to end up with a blonde-colored crust and slowly build the color, and flavor, up) on both sides, about 2 minutes per side. Cook the chicken in batches, if necessary, depending on the size of your skillet. Remove to a plate as it is colored.

Once the chicken is colored, add the onion and cook until softened, about 3 to 4 minutes. Add the olives, orange juice and zest, white wine and fennel powder.  Add chicken back to the skillet and simmer until the chicken is just cooked through and the sauce coats the chicken, about 3 to 4 minutes. Season with remaining salt, sprinkle with the parsley, and serve.