Adapted from a recipe found in the New York Times.
I really enjoyed this dish. The broth is thick enough that it serves as a sauce vs. a soup. Yet since the sauce is more of a “broth,” it is lighter than an average tomato sauce and perfect for the summer. The main [...]
Posts Tagged ‘Pasta’
Pasta with Tomato Broth, Bacon, Peas and Goat Cheese
Posted in Recipes, tagged Italian, Pasta, Recipes on July 13, 2008 | 3 Comments »
Pasta with an Orange Bell Pepper Cream Sauce
Posted in Recipes, tagged Italian, Pasta, Recipes on June 13, 2008 | 1 Comment »
I found this recipe off the web site Mestolando. I made a few changes to the recipe, swapping light cream for the heavy cream, and using a blender instead of a food mill since we don’t have one. Check out the Mestolando web site if you are looking for simple, easy, Italian dishes.
Recipe:
1 lb pasta [...]
Tagliatelle with Asparagus, Peas, and Artichokes
Posted in Recipes, tagged Italian, Pasta on June 1, 2008 | Leave a Comment »
This recipe was adapted from the book Lorenza’s Pasta by Lorenza de’Medici. It is a great authentic Italian cookbook. The recipe calls for fresh artichokes, and those should be used if you know how to correctly clean an artichoke.
1 can artichokes drained and quartered (or three artichoke hearts, cleaned and quartered)
olive oil
1 lb asparagus cut [...]
Gnocchi is the Italian word for dumplings. The word “gnocchi” means “lump” or “knot” and is originally a Germanic word that may describe the distinctive shape of gnocchi.
Gnocchi vary from region to region throughout Italy. The most common way to prepare gnocchi is with potatoes and flour. In Rome, gnocchi are made with semolina [...]
Farfalle with Gorgonzola, Arugula, and Cherry Tomatoes
Posted in Recipes, tagged Pasta, Recipes on May 10, 2008 | Leave a Comment »
This recipe is quick and easy.
Adapted from a recipe that appeared in the New York Times.
1 cup light cream (can also use heavy cream or half and half)
1 cup crumbled Gorgonzola or other good blue cheese
1 pound farfalle
2 cups of arugula, trimmed, washed and chopped
1 cup cherry tomatoes or grape tomatoes cut in half
salt and [...]
Roasted Beet, Pea, and Goat Cheese Risotto
Posted in Recipes, tagged Italian, Pasta, Recipes, risotto on May 7, 2008 | Leave a Comment »
This recipe is a little more time consuming than the other risotto recipe I posted a few days ago, mainly because I needed to roast the beets first. It came out very good and I think I like it better than the other one! This recipe would be perfect around Christmas time because of [...]
Garlicky Pan-Roasted Shrimp with Parmesan and Green Pea Risotto
Posted in Recipes, tagged Italian, Pasta, risotto, vegetarian on May 5, 2008 | Leave a Comment »
This sounds like it would be really complicated but it is not at all. Risotto is easy because it is just a method. Once you have mastered the method, you can make any type of risotto you like. I based the shrimp recipe off of a recipe I found on Epicurious. According to Epicurious, this [...]
Tomato, Basil, Garlic and Feta Pasta
Posted in Recipes, tagged Italian, Pasta, Recipes on April 13, 2008 | Leave a Comment »
1 lb pasta (such as penne)
1.5 lbs ripe tomatoes diced (reserve all tomato juice)
1 package fresh basil (about 1/2 cup chopped)
6 garlic cloves minced
2 Tbs olive oil
1.5 cups feta (or to taste)
salt and pepper
1. Combine chopped tomatoes, tomato juice, chopped basil, and chopped garlic in a bowl. Mix. Add 2 Tbs olive oil, salt and [...]
Orecciette with Garbanzos, Tomatoes, Arugula, and Feta
Posted in Uncategorized, tagged Italy, Pasta, Recipes, Southern Italy, Travel on February 12, 2008 | Leave a Comment »
One of the stops on our Southern Getaway in Italy was Puglia, also known as Apulia. This region is the heel of Italy and has only recently become a tourist destination. It was beautiful! It is very Greek and very Italian at the same time (it was actually part of Greece at one point). On [...]
Linguine alle Vongole
Posted in Recipes, tagged Italian, Pasta, Recipes, seafood on February 2, 2008 | Leave a Comment »
I adapted this recipe from a recipe I found on Epicurious.
Linguine alle Vongole
4 large garlic cloves, minced
1/2 medium white (or yellow) onion
1 Tbs butter
1 Tbs flour
salt
pepper
red pepper flakes (to taste)
1 lemon (zested and juiced)
handful of parsley (about 1/4 cup)
1 can white clam sauce (preferable Colavita white clam sauce)
1/2 can veg broth
1 lb. fettuccine (or linguine [...]
