Category Archives: Recipes

Spinach and Burrata Pasta

Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together. The mixture is then inserted into the center of a ball of fresh mozzarella. It can be found in some supermarkets, at specialty foods shops, and at Italian markets. Substitute fresh mozzarella if you can’t find burrata.

Makes 6 servings

Ingredients

  • 1 pound (480 g) Fusilli (spiral-shaped pasta)
  • 1 tablespoons  butter
  • 1/3 cup olive oil
  • 2 large garlic cloves, minced
  • lemon juice of 1 whole lemon
  • 1 teaspoon finely grated lemon peel
  • 4 cups Fresh Leaves Baby Spinach (may substitute with Champagne Mushrooms)
  • 1/4 cup sliced almonds, toasted
  • 1 pound burrata cheese, cut into 1-inch chunks (or Fresh Buffalo Mozzarella)
  • 1/4 tsp Red Pepper flakes

    • Cook pasta in large pot of boiling salted water until tender but still firm to bite (9 minutes), stirring occasionally.

    Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Remove pan from heat, allow to cool. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and red pepper flakes, and serve.

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    Stuffed Grilled Calamari

    Spring or Summer, both grilled calamari and calamari with tomato sauce is the perfect dish to be enjoyed as appetizers, or a delightful dinner! Also try Stuffed Calamari Casserole & Salad
    INGREDIENTS                                                                                                                     

    Stuffing for calamari.

    • 1 pound of whole calamari (May be bought frozen, pre-cleaned. Thaw, rinse and pat dry with paper towel.)
    • 2  cups cubed bread (for stuffing)
    • 2 eggs (slightly beaten)
    • 1/2 cup milk (may need to add a little bit extra milk so that the bread crumbs are moistened)
    • 2 garlic cloves (medium)
    • 1 tablespoons parsley
    • 1/2 tsp salt

    Fill each Calamari with prepared stuffing.

    In a medium size bowl, beat egg with a fork, add milk and continue to beat with fork for another 20 seconds. Add bread chunks, salt, garlic and parsley. Using a fork or your hands mix all ingredients together. Open end of Calamari tube (optional, head can be left intact) and with your finders begin to stuff cylinder body of calamari 3/4  full. Set aside on a dish. Repeat with rest of calamari.

    Grilled

    May be placed on a warm grill slightly golden brown, turn often, calamari will cook for a total of 8 minutes .

    In Sauce, Stove Top Calamari in Marinara Sauce

    1/3 cup olive oil
    1 small onion peeled and diced
    28 ounce (700 ml)can of  Tomato Sauce (or may substitute with 1/2 bottle white wine, 375 ml)
    1/2 cup water (preferably from pasta water which contains starch used for thickening)
    1 tsp salt
    1/4 tsp red pepper flakes
    1/2 tsp oregano

    240 g Fussilli Pasta (cooked) optional

    In a skillet pan, over low heat, add olive oil and onion. Allow to become translucent in color, 5 minutes.  Add calamari, allow to become slightly golden turning periodically. Add tomato sauce (or white wine), salt, pepper flakes, oregano. Prop open lid on pan with wooden spoon allow to simmer in sauce for 20 minutes.

    If serving over pasta, bring 6 cups of water to a boil. Add 1 Tablespoon salt and 240 g pasta. Follow directions on box for correct amount of time to cook pasta.

    Shrimp Mango Salad

      

    Delicous! Refreshing! A meal all wrapped into one dish. Anytime Salad that adds a refreshing twist to everyday vegetable and fruit serving.

    4 cups lettuce (washed, dried tore into bite size leaves)
    12 shrimps (pre-cooked and shelled) For OPTIMAL taste, grill shrimp and add to salad.
    1/3 cup crumbled feta cheese
    1 avocado diced
    1/2 cup sliced almonds

    Dressing
    1 Mango (peeled, remove pith, dice mango)
    Juice of 1 Lemon or 1/3 cup orange juice

    For dressing: Blend mango and juice for about 30 seconds.
    In a large bowl, combine all salad ingredients. Add dressing to salad and gently turn dressing into salad with large spoon.

    Lasagna with Meatballs

    “The history of the name of these noodles is actually quite interesting. “Lasagna” is derived from the Greek lasanon, which means “chamber pot.” The Romans borrowed the word to refer to cooking pots of a similar shape, and eventually the word came to be used to refer to the noodles which were traditionally layered in a lasanum, a Roman lasagna dish. Many people are unaware of the humble origins of the name for this popular Italian food, which means that you can trot it out at your next dinner party and look impressive.”

    Ragu`

    1 onions
    1/4 cup Olive oil
    2oo g sausages
    500 g of hamburger meat (halved 250 g each. Reserve half for Ragu` and half for meatballs.)
    1/2 cup red wine
    2 28 ounce cans of tomato sauce or 700 ml Tomato sauce.  (reserve 1/3 cup sauce to use with ricotta or cottage cheese)
    2/3 cup water
    2 tsp salt
    1/3 cup milk
    1 box Barilla Lasagna Pasta Sheets
    1/3 cup canola oil
    1 garlic clove minced
    1/2 Tablespoon chopped parsley
    Reserved 1/3 cup tomato sauce
    250 g ricotta or cottage cheese
    200 g mozzarella sliced
    Parmesan cheese
    DIRECTIONS: Preheat oven to 375 F or 190 C.

    In a large pan over medium heat saute` onion in olive oil for 5 minutes. Add ground sausage and 250 g. of hamburger meat. Working quickly with a wooden spoon break apart the the meats until they resemble meat crumbs about 4 minutes. Add wine, allow to come to vapor, 1 minute.  Add Tomato sauce with 2/3 cup water, 1/3 cup milk and salt to taste. Reduce heat to simmer and cover. Stir occassionally, for 10 minutes.

    Prepare the meat balls.
    In a seperate pan, warm canola oil over low heat. Then quickly start meatballs. In a bowl, add250 g hamburger meat, garlic and parsley working with hands to ensure all ingredients are well combined.
    Shape into meatballs the size of a cherry and fry in oil until outerside is slightly hard. (5 minutes)

    Ricotta and Sauce
    Mix the ricotta with a ladle of sauce ‘Working with a fork combine sauce and ricotta until creamy (1 minute)
    Assembling Pasta Layers for Lasagna
    In a deep roasting pan, pour three ladles of sauce to thoroughly cover the bottom of pan.
    Place a layer of pasta add three ladles of meat sauce.
    Place a layer of pasta. Then spread the ricotta.
    Place a layer of pasta, then three more  ladles of meat sauce, add the diced mozzarella.
    Place a layer of pasta layer with three ladles of sauce, add meat balls as well.
    Place a layer of pasta and four ladles of sauce.
    Top off with mozzarella slices and Parmesan Cheese
    Lightly Cover pan with aluminum foil, leaving space between cheese and foil.
    Bake in preheated oven for about 20 minutes. Remove foil and allow to bake for another 10 minutes.

    Remove from oven, let stand for twenty minutes so that ‘everything is’ congeals’ a bit before dividing into the portions.

    History of Lasagna  http://www.wisegeek.com/what-is-lasagne.htm

    Gatto` di Patate (Potato Pie)

    500 g potatoes
    50 g soft butter
    2 eggs
    1 / 2 cup milk
    70 g ham ( 3-5 slices)
    150 g provolone (8slices)
    1/4 cup grated Parmesan cheese
    1/2 cup breadcrumbs
    3/4 tsp salt

    Boil the potatoes in their skins (or cook in microwave).
    While still warm, peel them and pass them to the crushing potatoes. Place them in a bowl.

    Add butter and mix until ‘is completely dissolved, then add the eggs, milk, Parmesan cheese and coarsely chopped or slices of  ham. Add salt.

    Grease a baking dish (20-22 cm in diameter) and sprinkle with breadcrumbs.
    Make a layer with the mixture of potatoes.
    Then one of provolone slices and ham slices
    Cover with remaining potatoes.
    Sprinkle with bread crumbs, a small amount of parmesan and a few slices of provolone and drizzle olive oil on top.

    Bake already ‘hot about 190 degrees for 30-35 minutes or until’ the surface is golden brown.

    Remove from oven and wait a half hour before serving.