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Here’s a great appetizer to serve at brunch this weekend or anytime! Wrapping Prosciutto to steamed asparagus is another way to serve the classic melon/prosciutto as an alternative. Steam one pound (bunch) of asparagus for three minutes (unsalted water). The prosciutto is salted and it brings out the perfect saltiness. Drizzle extra virgin olive and balsamic over the top. Enjoy the weekend, Maria
What is rigatonesca? I like to play on words … this is putanesca with rigatoni pasta. This is a quick bowl of “rigatonesca” and tuna. I’m in the middle of a project that will be announced shortly!! In a rush, this took less than 15 minutes. I used fresh cherry tomatoes, two cups (cut in half), 1 tbsp. tomato paste + 1 cup water, a can of tuna, 1 tbsp. capers, small tin of anchovies, extra virgin olive oil and three cloves of garlic. 2 lbs. of rigatoni (4 guests, take home lunch box for my friends and enough for next days lunch).
Heat a large sauté pan over medium heat. Add oil, garlic, red chili flake, anchovies and simmer for two minutes. Add the tomato paste, 1 cup of water, tuna and cherry tomatoes. Simmer for five minutes. Using a large pot, cook the pasta according to the package instructions until it is al dente. Drain and toss in the large sauté pan. Drain pasta and add to the sauce pan. Sprinkle the panho bread crumbs (I love the crunch)! a presto, Maria
I didn’t realize I have lapsed with my blog. It’s been a busy summer and soon giving birth to another project! I will announce on October 1st!! In this dish, I prepared Orecchiette, a short pasta shaped like a round disk that is slightly hollow in the middle. You can also use your own favorite short pasta—there are always lots to choose from! Not only is this a delicious dish, but it also takes just 10 minutes to prepare. How’s that for a quick and tasty lunch or dinner?
Heat a large sauté pan over medium and add the oil, garlic, and anchovies. Add salt and red chili flakes. Cook for about 3 minutes. Using a large pot, cook the pasta according to the package instructions until it is al dente. Drain and toss in the large sauté pan. Add the reserved pasta water and toss the grated cheese and cherry tomatoes, and stir. Pour the pasta in a large pasta bowl and garnish with theArugula. a presto, Maria  Ingredients
Directions Bring water to a boil in a medium pot. Add saffron, honey, garlic powder, onion powder, cayenne pepper, salt and pepper. Remove 2 ladles of liquid (you will add back). Add rice and bring to a simmer, add scallops. Add 1 ladleful of liquid to the pot and continue to add the next ladleful when the liquid is absorbed. Cook until rice is al dente.. Add butter and turn off the heat. Stir in grated cheese. Cover and let sit 2 minutes.
What started out as a “Pizza bianca” (the Roman classic: olive oil, salt and rosemary sprigs), I covered it with a blanket of freshly grated Parmigiano-Reggiano, aged Asiago and topped with fresh mozzarella! Love the creative rule breaking and a little of this and that approach!
Here’s where you can turn something delicious to something orgasmico! Drizzle your favorite finishing oil – I drizzled the bianca cheese pizza with Black Truffle Extra Virgin Olive Oil. For those of us who adore truffles, a must! I purchased a bottle of black truffle oil from the Olive Oil Emporium. Here with friends in Toronto celebrating my visit, USA Memorial Day weekend! Our first white wine glass was a special toast: honoring the men and women who died in the USA Armed Forces. a presto, Maria ! |
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