Category: Italian

Salmon and Tomato Jam

6/18/2021

2 tbs ginger
1 small onion, minced
14 oz can tomatoes
1/2 tsp crushed red pepper
2 tbs brown sugar

2 tbs rice wine vinegar
salmon
garlic
rosemary
thyme

Saute 2 tbs ginger and onion in hot oil until softened, about 4 minutes
Add the tomatoes, crushed red pepper, sugar and vinegar
Cook until thick and jamlike, mashing and stirring occasionally, about 10 minutes
Season
Prepare salmon by cutting thin slices into skin side of the salmon
Season each cut with salt, pepper, thyme, and rosemary
Drizzle with oil
Lay in hot oil skin side down, push down so it cooks evenly, and season
When 2/3 of the side of the fish has turned pink (4-5 minutes, flip
Tip pan so olive oil evenly cooks the top of salmon and flip back to skin side
Remove pan from heat but leave fish in hot pan so it stays crispy
Serve jam on top of salmon and garnish with cilantro and lime wedges

Orzo Carbonara

6/17/2021

6 eggs, separated
100g parmesan, grated
500g orzo
1 Pack of Smoked Streaky Bacon

1 clove garlic
2 tsp of chilli flakes
Black Pepper

Mix together yolks, cheese, and pepper with a fork
Cook bacon until crispy
Begin cooking orzo
Add garlic and chili flakes to bacon
Add ladle of pasta water to pan
Add cooked pasta to pan and mix together
Stir in cheese mixture and more pasta water until silky

Chicken Gnocchi Soup

11/4/2020

4 tbs butter
1 tbs olive oil
1 onion, diced
3 tbs garlic, minced
1/4 cup flour
1 pint half and half
14 oz chicken stock
1 cup chicken, diced

1 cup carrots, julienned
1 cup spinach, chopped
2 tsp thyme
1 tsp parsley
1 tsp paprika
1/2 tsp nutmeg
salt & pepper
16 oz gnocchi

Heat butter and olive oil until melted
Cook onion and garlic until translucent
Whisk in flour and cook for a minute before whisking in half and half
Simmer until thickened
Whisk in stock, and stir until thickened
Add seasoning, vegetables, chicken, and gnocchi
Simmer on low for at least 30 minutes
Season to taste
Serve with pepper and parmesan cheese

Arancini di Riso

10/30/2020

Sicilian Rice Balls

3 eggs
2 oz mozzarella balls/cubes
Marinara sauce

all-purpose flour
breadcrumbs
basil leaves and lemon, for garnish

Cook risotto until al dente with an extra 2 oz of white wine
Cool, mix in one egg, then refrigerate for at least a few hours
Form rice ball or cone around mozzarella and/or a little sauce
Roll in flour, then beaten eggs, then bread crumbs
Fry in wok or pot for several minutes, turning to brown evenly
Cool slightly on paper towels and serve with basil and marinara

Creamy Lemon Pasta

10/29/2020

3/4 tsp salt
1/4 cup olive oil
1 tbs lemon zest
1 tsp honey
3 shallots, minced
1 cup heavy cream

1 lb fettuccine
2 tbs lemon juice
3 oz (3/4 cup) Parmesan cheese
1/2 tsp black pepper
1/3 cup lemon supremes

Heat oil and zest in a large skillet over medium.
Add salt, honey, and shallots, and cook until softened and oil is hot, about 5 minutes
Whisk in cream and simmer 2 minutes
Stir 1/2 cup pasta water and cheese into sauce
Add lemon juice to noodles and toss until absorbed
Toss pasta with sauce
Garnish with pepper, parsley, lemons, and more cheese

Lamb Maqli

10/28/2020

A dish from the Naples cookbook - a twist on a Middle Eastern Dish

1/2 lb lamb meat cut into 1 in square pieces
2/3 cup mushrooms, quartered
1/4 cup pine nuts
2 oz olive oil
1 tbs garlic, minced
1/4 onion, minced

2 tbs parsley, chopped
1 tbs cumin
2 oz dry white wine
1 oz lemon juice
3 oz veal stock
1/2 stick butter, softened

Toss lamb in hot oil to sear all sides; set aside
Toss mushrooms, garlic, and onion in pan before adding pine nuts and browning
Deglaze with wine, add stock, lemon juice, and cumin
Season, stir in butter butter, and half of parsley
Spoon lamb over fettuccini pasta and garnish with remaining parsley

Pizza Night

10/10/2020

We had pizza night to take advantage of Alice and her starter both living in our house for a month.

Top with sauce and all toppings except for cheese and bake 5 min (or 10 for thick crust)
Add cheeses and leaf toppings and bake for 5-7 more minutes until cheese is melted

Parmesan Risotto

10/5/2020

Italian

1/2 lb arborio rice
2 tbs olive oil
2 tbs yellow onion, minced
1/2 tbs thyme
1/2 tbs garlic, minced

1/2 tbs parsley
1/2 tsp salt
1/2 tsp pepper
1 1/2 qt chicken stock
1/2 cup parmesan

Saute all ingredients except rice, stock, and cheese until lightly browned
Mix in rice and stir for 1 minute
Stir in 3/4 qt of stock and cook until mostly absorbed
Add 1/2 qt of stock and cook until al dente and loose
Add more liquid if needed and stir in cheese
Risotto should be a bit gummy and hold together in a loose ball

Chicken Marsala

6/5/2020

Italian

4 pieces pounded chicken breast
seasoned flour
4 oz olive oil
1 package mushrooms, sliced
8 oz Marsala wine

1 tbs garlic, minced
2 tsp basil
8 oz beef stock
1/3 cup walnuts, halved or chopped
1 stick butter, softened

Dredge chicken in seasoning and lay away into hot oil
Brown for 1 1/2 minutes on one side and 1 minute on the other
Add mushrooms - pull meat on top
Deglaze with wine
Add garlic, basil, stock, walnuts, season
Stir in butter and serve sauce over chicken with noodles or gnocchi

I started cooking this a few years ago by combining a bunch of recipes from the internet. The first time I accidentally made a whole gallon - luckily I've gotten it more manageable and gained a friend, Jimmy, by feeding him large amounts of pasta sauce.

olive oil
onion, diced
3 tbs garlic, minced
2 bell peppers, diced (optional)
1 pack mushrooms, diced (optional)
14-28 oz can diced/whole plum tomatoes
small can tomato paste
1 cup chicken broth

salt & pepper
white pepper
parsley
1 cup heavy cream
basil (a lot)
1 cup Parmesan
spinach
butter

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