MINESTRONE SOUP
Ingredients
A few splashes of olive oil
1 clove garlic, minced
1 large onion, chopped
2 stalks of celery, chopped
2 medium carrots, sliced
1 small can tomato paste
1 28 oz can diced tomatoes
8 cups chicken broth
4 cups water
1 cup shredded cabbage
Salt and pepper to taste
Dried basil, oregano, sage and thyme to taste
1 cup chopped parsley
1 whole zucchini, sliced
1 cup frozen peas
1 cup navy beans, soaked in water over night
1 cup macaroni, uncooked
A few splashes of olive oil
1 clove garlic, minced
1 large onion, chopped
2 stalks of celery, chopped
2 medium carrots, sliced
1 small can tomato paste
1 28 oz can diced tomatoes
8 cups chicken broth
4 cups water
1 cup shredded cabbage
Salt and pepper to taste
Dried basil, oregano, sage and thyme to taste
1 cup chopped parsley
1 whole zucchini, sliced
1 cup frozen peas
1 cup navy beans, soaked in water over night
1 cup macaroni, uncooked
Directions
1. Heat olive oil in soup pot on medium low. Add garlic, onion, carrot and celery, sprinkle with salt. Saute until onions are soft.
2. Add tomatoes, tomato paste, broth, water, cabbage, zucchini, peas and beans. Bring to a boil, reduce heat, and simmer for about 30 minutes.
3. Add remaining ingredients except parsley, cook for about 10 to 12 more minutes to cook the pasta.
4. Add parsley a minute or two before serving just to wilt it a little.
1. Heat olive oil in soup pot on medium low. Add garlic, onion, carrot and celery, sprinkle with salt. Saute until onions are soft.
2. Add tomatoes, tomato paste, broth, water, cabbage, zucchini, peas and beans. Bring to a boil, reduce heat, and simmer for about 30 minutes.
3. Add remaining ingredients except parsley, cook for about 10 to 12 more minutes to cook the pasta.
4. Add parsley a minute or two before serving just to wilt it a little.
PASTA WITH TOMATO SAUCE
Ingredients:
450g/1lb of pasta, any variety
Freshly grated parmesan cheese, to serve
For the tomatoes sauce:
900g/2lb fresh ripe red tomatoes
or
750g/ 1¾lb canned plum tomatoes with juice
1 onion, chopped
1 carrot, diced
1 celery stick, diced
150ml/¼ pint dry white wine (optional)
1 fresh parsley sprig
Pinch of sugar
15ml/1 tbsp chopped fresh oregano
Salt and ground black pepper
Fresh basil sprigs, to garnish
450g/1lb of pasta, any variety
Freshly grated parmesan cheese, to serve
For the tomatoes sauce:
900g/2lb fresh ripe red tomatoes
or
750g/ 1¾lb canned plum tomatoes with juice
1 onion, chopped
1 carrot, diced
1 celery stick, diced
150ml/¼ pint dry white wine (optional)
1 fresh parsley sprig
Pinch of sugar
15ml/1 tbsp chopped fresh oregano
Salt and ground black pepper
Fresh basil sprigs, to garnish
Directions:
1. To make the tomato sauce, roughly chop the tomatoes, remove the cores, then place the tomatoes in a large saucepan.
2. Put all the remaining sauce ingredients, except the oregano, into the pan with the tomatoes, bring to the boil and simmer, half-covered., for 45 minutes until very thick, stirring occasionally. Pass through a sieve, or liquidize, then pour through a sieve to remove the tomatoes seeds. Stir in the chopped oregano. Taste for seasoning.
3. Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well.
4. Toss the pasta with the sauce. Serve with Parmesan, garnished with basil.
Serves: 4
1. To make the tomato sauce, roughly chop the tomatoes, remove the cores, then place the tomatoes in a large saucepan.
2. Put all the remaining sauce ingredients, except the oregano, into the pan with the tomatoes, bring to the boil and simmer, half-covered., for 45 minutes until very thick, stirring occasionally. Pass through a sieve, or liquidize, then pour through a sieve to remove the tomatoes seeds. Stir in the chopped oregano. Taste for seasoning.
3. Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well.
4. Toss the pasta with the sauce. Serve with Parmesan, garnished with basil.
Serves: 4
CANNELLONI AND CHICKEN WITH MUSHROOMS
Ingredients:
450g/1lb boneless, skinless chicken breast, cooked
225g/8oz mushrooms
2 garlic cloves, crushed
30ml/2tbswp chopped fresh parsley
15ml/1tbsp chopped fresh tarragon
1 egg, beaten
Fresh lemon juice
12-18 cannelloni tubes
600ml/1 pint/2½cups tomato sauce
50g/2oz/½ cup freshly grated Parmesan cheese
Salt and ground black pepper
Fresh parsley sprigs, to garnish
450g/1lb boneless, skinless chicken breast, cooked
225g/8oz mushrooms
2 garlic cloves, crushed
30ml/2tbswp chopped fresh parsley
15ml/1tbsp chopped fresh tarragon
1 egg, beaten
Fresh lemon juice
12-18 cannelloni tubes
600ml/1 pint/2½cups tomato sauce
50g/2oz/½ cup freshly grated Parmesan cheese
Salt and ground black pepper
Fresh parsley sprigs, to garnish
Directions:
1. Preheat the oven to 200ºC/400ºF/Gas 6. Place the chicken in food processor or blender and process until finely minced. Transfer to a bowl.
2. Place the mushrooms, garlic, parsley and tarragon in the food processor or blender and process until finely minced.
3. Beat the mushroom mixture into the minced chicken with an egg, salt and black pepper and lemon juice to taste.
4. If necessary, cook the cannelloni in plenty of salted boiling water according to the manufacturer’s instructions. Drain well on a clean dish towel.
5. Place the filling in a piping bag fitted with a large plain nozzle. Use this to fill each tube of cannelloni.
6. Lay the filled cannelloni tightly together in a single layer in a buttered shallow ovenproof dish. Spoon over the tomato sauce so all the cannelloni are covered, and sprinkle evenly with the Parmesan cheese. Bake in the oven for 30 minutes or until browned and bubbling. Serve on warm plates garnished with parsley sprig.
Serves: 4-6
1. Preheat the oven to 200ºC/400ºF/Gas 6. Place the chicken in food processor or blender and process until finely minced. Transfer to a bowl.
2. Place the mushrooms, garlic, parsley and tarragon in the food processor or blender and process until finely minced.
3. Beat the mushroom mixture into the minced chicken with an egg, salt and black pepper and lemon juice to taste.
4. If necessary, cook the cannelloni in plenty of salted boiling water according to the manufacturer’s instructions. Drain well on a clean dish towel.
5. Place the filling in a piping bag fitted with a large plain nozzle. Use this to fill each tube of cannelloni.
6. Lay the filled cannelloni tightly together in a single layer in a buttered shallow ovenproof dish. Spoon over the tomato sauce so all the cannelloni are covered, and sprinkle evenly with the Parmesan cheese. Bake in the oven for 30 minutes or until browned and bubbling. Serve on warm plates garnished with parsley sprig.
Serves: 4-6
BAKED GNOCCHI AND CHEESE
Ingredients.
500gr (1lb) fresh potato gnocchi
30gr (1oz) butter, chopped
1 tablespoon chopped fresh parsley
100gr (3 1/2oz) fontina cheese, sliced
100gr (3 1/2 oz) provolone cheese, sliced
Preparation Time: 10 minutes
Total cooking Time: 15 minutes
500gr (1lb) fresh potato gnocchi
30gr (1oz) butter, chopped
1 tablespoon chopped fresh parsley
100gr (3 1/2oz) fontina cheese, sliced
100gr (3 1/2 oz) provolone cheese, sliced
Preparation Time: 10 minutes
Total cooking Time: 15 minutes
Directions
Preheat the oven to moderately hot 200ºC (400ºF/Gas 6). Cook the fresh gnocchi, in batches, in a large pan of boiling water for about 2 minutes or until the gnocchi rise to the surface. Carefully remove from the pan with a slotted spoon and drain well.
Put the gnocchi in a lightly greased ovenproof dish. Scatter with the butter and parsley. Lay the fontina and provolone cheeses over the top of the gnocchi.
Season with sea salt and cracked black pepper. Bake for 10 minutes or until the cheese has melted.
Serves: 4
Preheat the oven to moderately hot 200ºC (400ºF/Gas 6). Cook the fresh gnocchi, in batches, in a large pan of boiling water for about 2 minutes or until the gnocchi rise to the surface. Carefully remove from the pan with a slotted spoon and drain well.
Put the gnocchi in a lightly greased ovenproof dish. Scatter with the butter and parsley. Lay the fontina and provolone cheeses over the top of the gnocchi.
Season with sea salt and cracked black pepper. Bake for 10 minutes or until the cheese has melted.
Serves: 4
PENNE CON FUNGHI E PROSCIUTTO
Ingredients:
1 tbsp unsalted butter
1 tbsp flour
1 cup chicken broth
Salt
Black pepper
1/2 tsp freshly milled black pepper
1/2 tsp freshly grated nutmeg
2 tbsp olive oil
3 tbsp unsalted butter
1 cup thinly sliced scallions
4 ounces thinly sliced prosciutto, diced
1 lb thinly sliced, trimmed mushrooms
1 lb penne pasta
1/2 cup freshly grated Parmigiano cheese
2 tbsp minced parsley leaves
1 tbsp unsalted butter
1 tbsp flour
1 cup chicken broth
Salt
Black pepper
1/2 tsp freshly milled black pepper
1/2 tsp freshly grated nutmeg
2 tbsp olive oil
3 tbsp unsalted butter
1 cup thinly sliced scallions
4 ounces thinly sliced prosciutto, diced
1 lb thinly sliced, trimmed mushrooms
1 lb penne pasta
1/2 cup freshly grated Parmigiano cheese
2 tbsp minced parsley leaves
Directions:
1 – In a 1 1/2 quart saucepan, melt 1 tbsp butter over low heat. When butter begins to froth, add the flour. Mix well with a wire whisk and cook over medium heat, stirring constantly, until lightly golden. Add chicken broth, 1/2 tsp salt, 1/2 tsp pepper and nutmeg. Turn heat to low and cook, whisking constantly, until slightly thickened, about 2 minutes. Cover saucepan and set white sauce aside.
2 – In a large saute pan, heat olive oil over medium heat until haze forms, then add 2 tbsp butter. Add scallions and cook, stirring constantly, until barely tender, about 1 minute. Stir in prosciutto and cook, stirring, until softened but not brown, about 1 minute. Add mushrooms, turn heat to medium-high and cook, stirring, until mushrroms just begin to exude their juices, about 1 minute. Season with salt and pepper. Pour white sauce over mushroom mixture and blend well. Turn heat to low and cook, stirring, until mixture is well incorporated, about 2 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 containing 1 tbsp softened butter and toss quickly. Mix 3/4 of the sauce and Parmigiano cheese with pasta. Spoon remaining sauce over pasta and garnish with minced parsley. serve with additional freshly grated Parmigiano cheese.
Serves: 4 to 6
1 – In a 1 1/2 quart saucepan, melt 1 tbsp butter over low heat. When butter begins to froth, add the flour. Mix well with a wire whisk and cook over medium heat, stirring constantly, until lightly golden. Add chicken broth, 1/2 tsp salt, 1/2 tsp pepper and nutmeg. Turn heat to low and cook, whisking constantly, until slightly thickened, about 2 minutes. Cover saucepan and set white sauce aside.
2 – In a large saute pan, heat olive oil over medium heat until haze forms, then add 2 tbsp butter. Add scallions and cook, stirring constantly, until barely tender, about 1 minute. Stir in prosciutto and cook, stirring, until softened but not brown, about 1 minute. Add mushrooms, turn heat to medium-high and cook, stirring, until mushrroms just begin to exude their juices, about 1 minute. Season with salt and pepper. Pour white sauce over mushroom mixture and blend well. Turn heat to low and cook, stirring, until mixture is well incorporated, about 2 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 containing 1 tbsp softened butter and toss quickly. Mix 3/4 of the sauce and Parmigiano cheese with pasta. Spoon remaining sauce over pasta and garnish with minced parsley. serve with additional freshly grated Parmigiano cheese.
Serves: 4 to 6
PEPPERED SHRIMP ALFREDO
Ingredients
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound Portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley
Preparation Time: 30 minutes
Total Cooking Time: 20 minutes
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound Portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley
Preparation Time: 30 minutes
Total Cooking Time: 20 minutes
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Serves: 6
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Serves: 6
FARFALLE CON PESTO DI SPINACI
Ingredients:
1/3 cup blanched almonds
8 ounces fresh spinach
4 tbsp unsalted butter
4 scallions, cut into 1-inch lengths
2 medium garlic cloves, split in half
1/3 cup tightly packed Italian parsley leaves
1/2 cup olive oil
salt
freshly milled black pepper
1 cup freshly grated Sardo cheese or 1/2 cup Romano and 1/2 cup Parmigiano cheese
1 lb farfalle (bow pasta)
1/3 cup blanched almonds
8 ounces fresh spinach
4 tbsp unsalted butter
4 scallions, cut into 1-inch lengths
2 medium garlic cloves, split in half
1/3 cup tightly packed Italian parsley leaves
1/2 cup olive oil
salt
freshly milled black pepper
1 cup freshly grated Sardo cheese or 1/2 cup Romano and 1/2 cup Parmigiano cheese
1 lb farfalle (bow pasta)
Directions:
1 – To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated 350 F oven for 5 to 7 minutes. Remove from oven and let cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.
2 – Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.
3 – In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, until tender, about 3 minutes.
4 – Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.
5 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese
1 – To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated 350 F oven for 5 to 7 minutes. Remove from oven and let cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.
2 – Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.
3 – In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, until tender, about 3 minutes.
4 – Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.
5 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese
DATE AND NUT TORTELLINI WITH CHERRY CUSTARD
Ingredients.
1/3 cup chopped dates
3 teaspoons Creme de Cacao
40gr white chocolate, melted
75gr packaged cream cheese, softened
1/4 teaspoon ground cinnamon
1/3 cup chopped roasted hazelnuts
1/2 quantity plain pasta dough
1 egg, lightly beaten
Cherry Custard.
3 egg yolks
1/4 cup castor sugar
300ml carton thickened cream
1 tablespoon Kirsch
425g can stoneless black cherries, drained
1/3 cup chopped dates
3 teaspoons Creme de Cacao
40gr white chocolate, melted
75gr packaged cream cheese, softened
1/4 teaspoon ground cinnamon
1/3 cup chopped roasted hazelnuts
1/2 quantity plain pasta dough
1 egg, lightly beaten
Cherry Custard.
3 egg yolks
1/4 cup castor sugar
300ml carton thickened cream
1 tablespoon Kirsch
425g can stoneless black cherries, drained
Directions
Combine dates and liqueur in bowl, cover, stand 1 hour. Blend or process date mixture, chocolate, cheese and cinnamon until smooth, stir in nuts.
Cut pasta dough in half, roll each half until lmm thick, cut Into 8cm rounds Top each round with 1 level teaspoon of date mixture, brush edges of rounds with water, fold in half, pressing edges to seal
Brush corners with water, pinch together. Lightly sprinkle tortellini with extra flour. Add pasta to large pan of boiling water, boll, uncovered, until just tender, drain
Just before serving, place tortellini on lightly greased oven tray, brush with egg, bake in hot oven for about 15 minutes or until lightly browned Serve hot with cherry custard
Cherry Custard Beat egg yolks and sugar In small bowl with electric mixer until thick and pale.
Heat cream in pan until bubbles appear, do not boil. Whisk egg yolk mixture into cream, stir over heat, without boiling, until mixture thickens slightly, stir in liqueur Add cherries.
Serves: 6 to 8
Combine dates and liqueur in bowl, cover, stand 1 hour. Blend or process date mixture, chocolate, cheese and cinnamon until smooth, stir in nuts.
Cut pasta dough in half, roll each half until lmm thick, cut Into 8cm rounds Top each round with 1 level teaspoon of date mixture, brush edges of rounds with water, fold in half, pressing edges to seal
Brush corners with water, pinch together. Lightly sprinkle tortellini with extra flour. Add pasta to large pan of boiling water, boll, uncovered, until just tender, drain
Just before serving, place tortellini on lightly greased oven tray, brush with egg, bake in hot oven for about 15 minutes or until lightly browned Serve hot with cherry custard
Cherry Custard Beat egg yolks and sugar In small bowl with electric mixer until thick and pale.
Heat cream in pan until bubbles appear, do not boil. Whisk egg yolk mixture into cream, stir over heat, without boiling, until mixture thickens slightly, stir in liqueur Add cherries.
Serves: 6 to 8
* These recipes were collected from various sources. Go see reference page for a list of these sources.
