Italian

Array

Cucumber and Peach Salad

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

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Pasta Primavera

What a delightful spring pasta recipe, courtesy of The New York Times.
¼ pound sugar snap peas, stems trimmed
½ pound asparagus, ends snapped
2 tablespoons unsalted butter
¾ cup fresh English peas
¼ cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
½ teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
⅔ cup grated Parmigiano-Reggiano, at room temperature

Pasta Primavera.jpeg
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Crispy Gnocchi with Cherry Tomatoes and Cheese

Courtesy of The New York Times

Serves 4

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

Crispy Gnocchi.jpeg
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January 2021 Menus (Mexican, Italian, Japanese, Chinese,

Menu for the week of Jan 1: Back to Reality

 

Easy Shrimp Scampi

Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

Serves 2

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
3/4 pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

Shrimp Scampi.jpeg
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Menu for the week of Mar 1 - Italian

Mon: Spaghetti w/ Turkey and beef meatballs, marinara, focaccia, salad
Tue: White Bean Ragout (use focaccia in place of ciabatta) w/ green veg
Wed: Panzanella Salad (using leftover focaccia)
Thus: Mushroom arancini w/ Garlic scape pesto, salad
Fri: Neapolitan pizza, arugula salad

Neapolitan Pizza

Menu for the week of Jan 13

Sat: Lasagna w/ broccolini
Sun: [grill chicken] Smoked salmon w/ focaccia, green veg, https://www.bonappetit.com/recipe/mahi-mahi-smashed-white-beans-...
Mon: Chicken Caesar Salad w/ focaccia croutons
Tue: Leftover lasagna
Wed: Fried eggplant w/ marinara sauce
Thus: Leftover lasagna
Fri: Leftover lasagna for lunch; D: BBQ

Summer Squash and Basil Pasta

A tasty and easy (if somewhat time-consuming) Bon Appetit recipe. Bonus - our toddler loved it!

¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
8 ounces paccheri, fusili, or other non-noodle pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided

Heat oil in a large skillet over medium.

Summer Squash Pasta
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Menu for the week of May 12

Sat: Date Night!
Sun: https://audreyandjon.com/recipes/neapolitan-pizza w/ pineapple (but only on audrey’s part), arugula salad
Mon: https://audreyandjon.com/recipes/white-bean-ragout, asparagus [use frozen ciabatta roll]
Tue: Composed Salad (greens, smoked fish, asparagus, marinated mushrooms, tomatoes)
Wed: (A out, J out)
Thus: pasta? w/ green veg (A out)
Fri: ???

Menu for the week of Return from Vacation: Italian! (Feb 13)

Wed: Barley Risotto https://audreyandjon.com/recipes/barley-risotto
Thus: (Valentine’s Day) Panzanella salad https://audreyandjon.com/recipes/panzanella-salad
Fri: Neapolitan pizza https://audreyandjon.com/recipes/neapolitan-pizza (prosciutto, red onion?, basil, arugula, fresh parmesan)
Sat: Union market early dinner date with Noah?
Sun: Lasagna (batch x3 + extra marinara sauce for freezing) with caesar salad (make extra dressing) https://audreyandjon.com/recipes/meat-lasagna

Menu for the week of Dec. 8

Sat: Out for date nighttttttttt (Union Mkt lunch,glass bottles)
Sun: Lasagna + green salad
Mon: Lasagna leftovers + veg
Tue: Lasagna leftovers + veg
Wed: Composed Italian Salad (greens, can tuna/salmon or salmon salad, cherry tomatoes, marinated mushrooms, burrata/fresh mozz, misc Literris/Union Market yummis)
Thus: Eggplant Parmesan
Fri: PIZZZZZZAAAA (make or order in?)

Menu for the week of Nov 10: Soup and leftovers

Sat: https://audreyandjon.com/recipes/joses-basque-tuna-stew , make https://audreyandjon.com/recipes/dinner-rolls and https://audreyandjon.com/recipes/pie-crust
Sun: https://audreyandjon.com/recipes/mikes-potato-soup
Mon: https://audreyandjon.com/recipes/easy-hanger-steak + persimmons/burrata/pomegranate seeds with baguette
Tue: Spaghetti and meatballs, veg, baguette
Wed: Leftover tuna stew (chop veg for salad?)
Thus: Panzanella salad with leftover baguette
Fri: Leftover potato soup

Menu for the week of November 3

Sat: https://audreyandjon.com/recipes/hot-smoked-salmon with creme fraiche sauce, baguette, https://audreyandjon.com/recipes/dill-cucumber-salad,
Sun: 2x “Classic” Pizzas
Mon: Composed salad - greens, green beans, and avocado + salmon + pickled items + cheese?
Tue: Arancini with sausage marinara sauce and green salad
Wed: pizza leftovers
Thus: https://audreyandjon.com/recipes/white-bean-ragout
Fri: Spaghetti w/ sausage marinara sauce and salad or green veg

Menu for the week of Oct 6

Sat: Grill Steak, baguette, salad
Sun: Neapolitan pizza, make tomato sauce
Mon: Fried eggplant w/red sauce https://audreyandjon.com/recipes/bernices-fried-eggplant and broccoli
Tue: Composed salad (green salad with green beans, avocado) w/salmon, 1 burrata, TJ cherry toms, marinated mushrooms on the side
Wed: Frozen ravioli with red sauce, broccoli
Thus: Aperitivo: green salad, cured meats, 1 burrata, TJ cherry toms, marinated mushrooms

Menu for the week of Aug 27: Vaguely Italian

Sat: (Ashleigh’s Bday party?) ham, cheese, mushroom, and spinach frittata with green beans https://skillet.lifehacker.com/how-to-make-a-frittata-the-omelet...
Sun: (Splash Park); Steak, https://audreyandjon.com/recipes/bloody-mary-tomato-salad, corn + smoke salmon and cook Noah hamburger x2
Mon: https://audreyandjon.com/recipes/hot-smoked-salmon as a large component of a composed salad -- greens, salmon, marinated mushrooms, fresh mozzarella, green beans, beets, onion, cherry tomatoes, with TJs vinaigrette and baguette on the side

Menu for the week of May 7: Italian / Spring

Sat: Meat Lasagna https://audreyandjon.com/recipes/meat-lasagna (make 2, 3 ? )
Sun: Neapolitan pizza with jarred tomatoes
Mon: Italian / composed salad w/ tuna or panzanella salad
Tue: Lemon Skate https://audreyandjon.com/recipes/lemon-skate , baguette, veg
Wed: Leftover Lasagna w/veg
Thus: Pasta w/ Garlic scape pesto, veg, salad?
Fri: Leftover Pizza w/ salad

Meat Lasagna

Menu for the week of Jan 8: Italian

Sat: Laura and Tom’s Lasagna, arugula salad
Sun: Order in
Mon: Leftover lasagna, green salad, bread
Tue: Leftovers
Wed: Ravioli w/ veg marinara, asparagus
Thus: Italian Composed Salad with ficelle
Fri: Garlic scape pasta w/ mushrooms, green beans ; Kat’s thing?

ravioli.

Menu for the week of Nov 25

Sat: [smoked salmon lunch] Thanksgiving take 2, defrost lasagna
Sun: Lasagna w/ caesar salad, garlic bread
Mon: Pasta w/ mushrooms and garlic scape pesto
Tue: Lasagna leftovers / caesar salad
Wed: Panzanella Salad night
Thus: Take out
Fri: Lasagna leftovers / caesar salad / broccoli

Panzanella Salad

Menu for the week of Oct 21 (Italianish fall)

Sat: Literary Feast
Mon: https://audreyandjon.com/recipes/white-bean-ragout with salad
Tue: Out
Wed: Eggplant parmesan
Thu: Fall salad - greens, apples, nuts, (c)raisins, chevre/cheddar, sliced beets, balsamic dressing
Fri: Berber eggs https://audreyandjon.com/recipes/berber-eggs and cauliflower https://audreyandjon.com/recipes/spice-crusted-winter-vegetables...

Eggplant Parmesan

Menu for the week of Jul 29

Sat: Grilling: steak + tom/shallot salad https://audreyandjon.com/recipes/tomato-salad-shallot-vinaigrette + baguette + corn
Sun: Out
Mon: Pizza https://audreyandjon.com/recipes/neapolitan-pizza
Tue: Pizza leftovers
Wed: Salad w/ tomato and burrata
Thu: https://audreyandjon.com/recipes/spanish-gazpacho
Fri: BELTs

Neapolitan Pizza

Eggplant Involtini

A recipe not yet tried from Cook's Illustrated.

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Menu for the week of Jan 1

Sun: Tuscan baked chicken with salad or green veg
Mon: Mushrooom fritatta (potato “crust,” sauteed onions, mushrooms, spinach, eggs, cheese)
Tue: Lasagna and green salad
Wed: Chicken caesar salad
Thu: Shrimp saganaki with green veg
Fri: Leftover fritatta with salad

Mushroom frittata

Menu for the week of Nov 12: Mediterranean

Sat: https://audreyandjon.com/recipes/salmon-tomato-and-olive-salsa and green veg
Sun: Steak with salad, sweet potato, green veg
Mon: Out
Tue: https://audreyandjon.com/recipes/wheat-berry-fennel-and-pomegran...
Wed: Ricotta ravioli w/ pesto and salad
Thu: https://audreyandjon.com/recipes/fried-chickpeas-chorizo-and-spi... (use kale!)
Fri: Fried eggplant or arancini with marinara sauce and salad

Wheat Berry Salad

Menu for the week of Oct 9

Sat: lasagna https://audreyandjon.com/recipes/meat-lasagna - our marinara + meat + BA bechamel + halfway between BA and our cheese + BA method w/ lima beans
Sun: Hamburgers
Mon: (pasta?)
Tue: Italian composed salad - greens, cherry tom, green beans, mini potatoes, hard boiled egg, tuna
Wed: https://audreyandjon.com/recipes/white-bean-ragout
Thu: leftover lasagna and salad
Fri: Radici?

Menu for the week of Oct 26

Sat: Out to movie/Ethiopian
Sun: Hot-smoked salmon w/ salad
Mon: Steam buns w/pork belly + bok choi
Tue: Heirloom squash farrotto http://www.bonappetit.com/recipe/heirloom-squash-farrotto 
Wed: Smoked salmon salad (w/ apple, nuts, goat cheese, red/caramelized onion, mustard vinaigrette)
Thu: Pasta w/ http://www.bonappetit.com/recipe/garlic-confit-toast + salad
Fri: Leftovers (salmon, plus cheeses, pickled things)

Smoked Salmon

Parmigiano Gelato

Courtesy of The Washington Post Magazine.

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Barley Risotto

1 cup pearled barley
8 cups vegetable or chicken broth
3 tablespoons unsalted butter, divided
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
1 bay leaf
2 cups baby spinach
1 cup parsley, thick stems removed
2 tablespoons olive oil
1 garlic clove, finely grated
1 teaspoon finely lemon zest
1 tablespoon lemon juice
1 cup finely grated Parmesan
⅓ cup chopped tender herbs (such as tarragon and/or chives)

Barley risotto with spinach
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Menu for week of Sep 12

Sat: Fried eggplant with tomato sauce
Sun: Steak w/ tomato shallot vinaigrette salad and grilled corn
Mon: eggplant parm
Tue: white bean ragout
Wed: Composed Niçoise Salad

Fried Eggplant

Menu for week of May 3

Mon: Lemon skate with bucatini
Tue: Snap pea salad with burrata
Wed: Poached chicken with Morels and Asparagus (from Harvest to Heat)
Thu: Leftovers
Fri: Beet, rhubarb, snow pea, citrus salad

Beet, Rhubarb and Citrus Salad

Mustard-Crusted Branzino

For some reason, Bon Appetit recommends using a whole butterflied fish, but that just presents you with many small bones to deal with. This dish will be equally good with filets. Serves 2 and can easily be doubled.

2 branzini/ Mediterranean sea bass filets
1/8 cup olive oil
1 tablespoons whole grain mustard
1 small garlic clove, finely grated
1/2 tablespoon chopped fresh thyme
1/2 cup panko breadcrumbs (or fresh coarsely chopped breadcrumbs, preferably sourdough)
Kosher salt and freshly ground black pepper

Mustard Crusted Branzino
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Spaghetti al Limone

Courtesy of Cook's Illustrated.

Serves 2

1/2 lb spaghetti
Olive Oil
1 small shallot, minced (about 1.5 Tbsp)
1/8 cup heavy cream
1/8 cup lemon juice
1 tsp finely grated lemon zest
1/4 cup finely grated Parmesan cheese, plus more for serving
1 Tbsp shredded fresh basil leaves
Salt and pepper

Bring 2 quarts of water to boil in a saucier pan.
Add 1/2 Tbsp salt and pasta to boiling water.
Cook, stirring frequently, until al dente.
Reserving 1 cup cooking water, drain pasta into a colander and set aside

Spaghetti Al Limone
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Deep Dish Pizza

This recipe is courtesy of our friends Sarah and Jason. They gave us a wonderful wedding gift set of a deep dish pizza pan, italian spices, and a great cookbook. Helpfully, they included this recipe as well!

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Tomato Salad with Shallot Vinaigrette

A nice Bon Appetit recipe that is a great summer side.

1 tablespoons minced shallots
2 tablespoons red wine or sherry vinegar
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
2-3 ripe beefsteak or heirloom tomatoes, cut into 1/2-inch slices
Freshly ground black pepper
3 fresh medium basil leaves, torn into approximately 1/2-inch pieces

Combine shallots, vinegar, sugar, and a pinch of salt in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

Tomato Salad
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Ciabatta

Courtesy of Jon's mom.

1 T yeast
1½ C warm water
3 C flour
1½ t salt

Mix together to form a dough

Divide into 3, shape (loosely) and place on one or two parchment-paper lined baking sheets.

Spray with olive oil, let double or more (approx. 30 minutes)

Poke dents across the top of each loaf.

Optional: sprinkle chopped rosemary and salt or other hardy spices on top.

Bake at 450°F until tops are dry and lightly browned.

Ciabatta
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Menu for the week of June 22: Italian

Sat: Tomato Tart
Sun: Steak
Mon: Gnudi
Tues: Panzanella Salad
Wed: Strawberry-fennel gazpacho with leftover tart
Thus: Antipasti
Fri: Leftovers or out?

Tomato Tart

Ricotta Gnudi

16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more

3 cups Pomodoro Sauce or other sauce

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Garlic Scape Pesto

Garlic scape pesto is a wonderful thing. It is delicious, easy to make*, easy to use, and freezes well. We try and make a big batch of this when garlic scapes appear at the farmer's market in late spring. Freeze in ice cube trays for easy use later.

2 cups garlic scapes, cut into ½" pieces (stringy and blender-killing otherwise!)
⅔ cup olive oil
1 cup shredded parmesan (or substitute) cheese
⅓ cup pine nuts
⅓ tsp salt

Blend all ingredients in food processor until a pasty consistency.

Garlic Scape Pesto
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Pappardelle with Arugula and Prosciutto

1/2 pound pappardelle or fettuccine
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
1/4 cup chopped fresh chives
2 teaspoons finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
1/3 cup finely grated Parmesan plus more for serving
Freshly ground black pepper
3 ounces prosciutto, torn into 1-inch pieces

This makes 4 servings

Pappardelle with Arugula and Prosciutto
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Lemon Skate

This was a meal we put together in Venice from what we found at the farmers market - and was one of the best meals we had in Italy.

  • 1 skate (3/4 lb)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 bayleaves
  • 1 sprig rosemary
  • 3 leaves fresh sage
  • 4 tbsp lemon olive oil
  • Juice of 2 lemons
  • Fresh Pasta

Sautee the garlic, onion, and herbs until soft and beginning to caramelize. Remove and set aside, picking out stems from the herbs.

Simmer the skate in a bath of lemon-olive oil and lemon juice.

Skate, at the market
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Neapolitan Pizza

We put together a simple-but-wonderful Neapolitan style pizza, largely following this SeriousEats recipe, as most other recipes required a wood burning oven or breaking your home oven's cleaning cycle lock.

Ingredients

  • Pizza dough for 2 10" rounds
  • 14 oz can of whole San Marzano tomatoes
  • 1/2 tsp kosher salt
  • 2 medium-large balls of fresh buffalo mozzarella
  • Good quality olive oil
  • Fresh basil leaves
Neapolitan Pizza
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Menu for Week of March 1

Yet another week in our very difficult world of combing through our recipes to take photos of everything for the recently-refurbished Recipes Box - this week, we're doing Italian:

Pan-seared salmon with Quick Tomato Olive "Salsa"

Meat Lasagna with Caesar Salad

Pizza

Butternut Squash Mascarpone Agnolotti

We had a butternut squash and some mascarpone in the fridge, and I was feeling like pasta. We've done ravioli before, so I thought we should try something new.  So I googled "butternut squash and mascarpone agnolotti" and came up with this recipe. We shamelessly copied it, and it turned out great. You absolutely must go to their site to watch the videos showing how to create the agnolotti.

Agnolotti
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Meat Lasagna

This recipe is a hybrid of Sharon's recipe and and a very intense online recipe. My guess is that both are derived from the Betty Crocker Cookbook.

Serves 6. Bakes in a 9x9 pan.

Meat sauce:

Cook and stir together until meat is brown and onion is tender:

  • 3 Italian sausages (approx 0.5 lbs, mixed between mild and spicy; can substitute ground beef for all or part)
  • ½ cup chopped onions
  • 2 garlic cloves, minced
  • ½ cup sliced mushrooms
Meat Lasagna
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White Bean Ragout

Based on this recipe from Bon Appetit, we modified it to use what we had on hand, and it turned out great.

1/2 large onion
1/2 red pepper
2 clove garlic (mince one, reserve one for the bread)
2 tablespoons marinara sauce (or tomato paste)
1 can (15oz) Cannellini beans (rinsed, drained)
1 cup vegetable broth
1 cup cherry tomatoes, halved
parmesan cheese, grated
extra-virgin olive oil
Kosher salt, freshly ground pepper
parsley, chopped (optional)

White Bean Ragout
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Pasta Salad with Melon, Pancetta, and Ricotta Salata

Not really hearty enough for a meal, but a nice (non-vegetarian) pasta salad to bring to a party or have as a side dish. Courtsey of Bon Appetit, but slightly modified.

Ingredients

2 ounces thinly sliced pancetta (Italian bacon)
4 ounces orecchiette (ear-shaped pasta)
3 tablespoons extra-virgin olive oil
3 tablespoons Champagne vinegar, white wine vinegar, or rice vinegar
1 1/2 cups 3/4" square diced pieces peeled cantaloupe
1/3 cup coarsely chopped fresh mint

Pasta Salad with melon, ricotta, pancetta and mint
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Panzanella Salad

Basically a recipe of my own creation

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  • 2 medium tomatoes, or 1/2 pint of cherry tomatoes, chopped into large pieces
  • 1/2 large English cucumbers, chopped into medium pieces
  • 1 medium red onion, chopped into medium pieces (and roasted in oven, optional)
  • 1 sweet red pepper, chopped into medium pieces (and roasted in oven, optional)
  • 1 pint-sized container of mini mozzarella balls (or cut a larger piece of fresh mozzarella into small chunks)
  • Panzanella Salad
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    Seventh Hill

    Cost: 
    $$ - Average

    Location

    Seventh Hill
    327 7th St SE Capitol Hill
    Washington, DC
    United States
    38° 53' 7.2816" N, 76° 59' 47.3784" W

    (202) 544-1911

    Seventh Hill is the (not so) secret DC spot for amazing pizza - their regular menu (recently upgraded) is reliable, the sandwiches and desserts are sinful, and the featured specials are off the charts.

    Share the special (whatever it may be) and have a dessert. Their beer selection is small but well done, and their wines are perfectly matched (the benefit of sharing space with a French restaurant!)

    Two words: duck prosciutto. That's all you need to know.

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    Caesar Salad

    For the Cæsar salad dressing:

    • 1 clove garlic, chopped
    • 2-3 anchovy fillets
    • 1 egg yolk
    • 1/2 tsp Dijon mustard
    • 1 lemon, juiced
    • 1/4 cup extra-virgin olive oil
    • 1/8 cup freshly grated Parmesan, plus extra for garnish
    • Freshly ground black pepper

    Blend together garlic, anchovies, egg yolks, dijon and lemon juice until smooth. Slowly add in the olive oil and emulsify. Stir in pepper and parmesan.

    For the salad, combine chopped romaine and croutons (toast diced baguette cubes tossed with olive oil)

    Caesar Salad components
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    Bernice's Fried Eggplant

    ... with just a little tweaking.

    Serves 8.

    Ingredients:
    2 medium-large eggplants
    1.5 cups breadcrumbs (panko or regular)
    1/2 cup freshly-grated parmesan cheese
    Spices from your pantry (such as garlic powder, onion powder, paprika, basil, oregano, salt, and pepper)
    2 eggs
    1/2 cup or more of all purpose flour
    Vegetable oil
    [Note: halve these proportions for a medium-sized eggplant]

    Pre-prep:

    Fried Eggplant
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    Salmon with Tomato and Olive "Salsa"

    Audrey whipped this up to go with grilled or pan-seared salmon. It was easy and delicious!

    For the salsa fresca:
    2 parts cherry tomatoes, quartered
    1 part rough chopped kalamata olives
    1 part diced red onions
    1 part feta, crumbled
    lemon juice
    olive oil (if possible, from a jar of sundried tomatoes)
    Salt and pepper, to taste

    For the salmon:
    Wash and thoroughly dry the fillet.
    Season the flesh side with salt and pepper, a dash of smoke salt, garlic powder, lemon pepper, and a dash of herbs de Provence

    Heat grapeseed (or other, high-heat) oil in a skillet

    Salmon with Tomato-Olive-Onion-Feta salsa
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    Red Wine Risotto

    A twist on classic risotto. Doesn't taste too red winey.

    From http://www.newitalianrecipes.com/red-wine-risotto.html. Makes 3-4 side dish servings.

    Ingredients:
    About 3 cups of chicken or vegetable broth. (Amount needed to finish the red wine risotto will vary, so have an extra cup ready, just in case.)
    5 fresh basil leaves
    1 sprig fresh thyme
    1 T extra virgin olive oil
    1.5 T minced shallots
    2 cloves minced garlic
    1/2 cup Italian Arborio rice
    1/3 cup good quality red wine

    Red Wine Risotto
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    Stuffed Cherry Peppers

    Roasted cherry peppers stuffed with Serrano ham, basil, and goat cheese. From Epicurious : http://www.epicurious.com/recipes/member/views/STUFFED-CHERRY-PEPPERS-12...

    Ingredients
    12 hot cherry peppers
    5 ounces fresh goat cheese
    12 paper-thin slices of Serrano Ham (jámon Serrano) or Prosciutto - anchovies are also tasty, and consider olives as a stufffer as well
    12 medium-sized fresh basil leaves
    1 clove garlic
    1/2 C Extra Virgin Olive Oil
    2 T Sherry Vinegar
    1/2 t salt
    6 basil leaves, coarsely chopped

    Preparation
    Crush the garlic and add it to the olive oil. Set aside.

    cherry peppers.
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    Potato Gnocchi

    The gnocchi are surprisingly easy (if messy) to make; and freeze well. This goes great with almost any creamy pasta sauce, but especially will with a truffle cream sauce, makes ~100 gnocchi

    2 lbs whole baking potatoes
    2 beaten egg yolks
    1 1/2 cups flour
    Pinch of salt

    Making Gnocchi
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    Purpled Salmon with Mushrooms

    I sat down to cook up some dinner. The goal: tame my basil plant that's turning into a small bush and occupying more and more of my not-that-big kitchen. So - pesto it is. But what to go with the pesto? Noodles seem to be too easy, heavy, and obvious. So some pesto-encrusted salmon. Also, I had some shitake mushrooms that needed cooking, and bought some fresh asparagus at the farmer's market this morning. I reduced some syrah with the mushrooms, because shitakes sauteed in wine = the shiznizzle.

    Purpled Salmon with mushrooms, Photo by Jon
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    Pizza

    Makes 2 12" round pizzas.

    This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

    Dough

    make about 2 1/2 hours before serving

    • 1 package active dry yeast (2.25 tsp)
    • About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
    • 1 tsp salt
    • 1 1/2 c. water

    In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).

    Pizza
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    Asparagus and Parma ham frittata

    From deliciousmagazine.co.uk ; we subbed in green beans during the summer season

    2 medium waxy potatoes (about 400g)
    4 tbsp olive oil
    1 onion, finely sliced
    125g sprue or young asparagus
    1/2 tsp salt
    4 large free-range eggs
    4 slices Parma ham, torn into shreds
    Extra-virgin olive oil, for drizzling

    1. Roughly dice the potatoes and boil in plenty of salted water for 8 minutes, or until just tender. Drain thoroughly and set aside.
    2. Heat the oil in an ovenproof frying pan over a medium-low heat. Fry the onion for 5 minutes, stirring now and then, until it starts to soften.
    0
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    Wild Mushroom Arancini

    From delicious magazine. Difficult to form, but tasty! Freeze (and reheat) leftovers for an easy weeknight meal.

    2 tbsp butter
    1 cup assorted wild or chestnut mushrooms, wiped clean and sliced
    1 onion, finely chopped
    1 garlic clove, crushed
    1.5 cups arborio rice
    1/3 cup white wine
    3 cups vegetable stock, hot (approx - make more if needed)
    1 tbsp fresh thyme leaves
    4 oz buffalo mozzarella ball, cut into 12 pieces
    4 tbsp plain flour
    3 tbsp vegetable oil

    Arancini
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Tuna with Basil Cream Sauce

    From great-chicago-italian-recipes.com

    2 8oz. Tuna steaks, cut into 1 inch pieces
    5 long green onions, chopped
    1 small zucchini, sliced in 1/4 inch circles
    2 cloves of garlic, chopped
    4 Tbls of extra virgin olive oil
    1/2 cup of fresh basil, broken into pieces
    1/2 cup of chicken broth
    1 cup of heavy whipping cream
    2 Tbls of flour
    1 tsp of freshly ground black pepper
    1 lemon
    1 pound of bow tie pasta

    Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.

    2
    Your rating: None Average: 2 (1 vote)

    Crab Carbonara with peas

    From great-chicago-italian-recipes.com:

    1 pound of linguini
    2 cans of crab meat or 16oz. of imitation crab meat
    2 oz of pancetta or 4 strips of bacon chopped
    2 Tbls of butter
    1 bunch of long green onions, chopped
    1 shallot, chopped
    3 cloves of garlic, chopped
    6 baby portabella mushrooms, sliced
    1/2 cup of FRESH peas (sub out peas for another mild veg if fresh not an option)
    1/2 cup of white wine
    !/2 cup of chicken broth
    1 cup of heavy whipping cream
    1/2 tsp of salt
    1/2 tsp of fresh ground black pepper
    1 cup of fresh grated Parmesan cheese
    1 egg

    2.5
    Your rating: None Average: 2.5 (2 votes)

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