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Here’s what I call my version of Sloppy Giuseppe (or sloppy joe’s). Turn a little left over bologne sauce and toasted crusty Italian bread in honor of a last minute March 19th “St. Joseph’s Day”. A little leftover sauce (bologne) poured over some crusty bread and you just made yourself a hearty lunch or dinner. Add a green leafy salad and a perfect meal. A little wine, a little cheese and now we’re talking ……. buon appetito!
Have you ever thought about adding mushrooms and sun dried tomatoes to the classic: Pasta e Piselli? My guests loved it – not to mention the chef and hostess. The colors and textures were the perfect fashion bowl to help celebrate St. Patrick’s Day! Serves 4-6 Ingredients: Preparation: In a large pot, cook the pasta according to the package instructions until it is al dente. Drain the past, and add to the pan with sauce and toss. Drizzle a little more extra virgin olive oil and freshly grated parmigiano cheese. Serve immediately……Buon appetito!
the pasta! Add a little kick to a few panty favorites: aglio, olio and pepperoncino flakes! I added a little sliver of peccorino cheese and it’s a perfect Abruzzo bite! Serves 4 Ingredients: Preparation Plate the bread on platter and add a sliver of peccorino cheese on the toasted bread. Ready to serve! Tip: serve with a salad or your favorite grilled meat or fish!
I wanted to share a book review by Richard-Gilles Martineau, food critic, writer and fellow food blogger on food buzz living in Japan. The chef at Il Paladina, one of the finest Italian restaurants in Japan was also impressed by it’s direct approach and the photos! I do hope you share my same passion when the book is available in just a few weeks! Here it is: When Maria Filice conceived this cookbook remarkable for its beautiful practicality she had love, simplicity and knowledge in mind. Love for the people living in the L’Aquila Region of Abruzzo, love for her late husband, Paul Piccone, who introduced her to their homey gastronomy, love for her guests past, present and future and love for ample, complete and delicious food. Simplicity in a book eminently utilitarian for all cooks and chefs, be they absolute beginners trying to please their loved ones or veteran chefs in search of inspiration back to the basics. This cookbook ought to be left open at all times on the kitchen table of all Italian food lovers, and all food lovers for that matter.Preceded by an eye-opening introduction on her entertaining philosophy and the wines of Abruzzo, Maria’s work has been organized along the seven days of the week with a full Italian meal suggestion for everyone of them.Actually, more than a meal, she is taking her guests along a daily feast from the Antipasti, through Primi Piatti and Seondi Piatti to the Dolci via a detour through a Contorni. I do not wish to reveal all the secrets of her book, but I cannot help recommend my own biased selection:-Antipasti: Insalata di Mare e Servita nel Radicchio (Seafood salad in a Radicchio Cup)-Primi Piatti: Pasta e Lenticchie (Pasta and Lentils)-Primi Piatti: Minestra di Farro (Spelt Soup)-Secondi Piatti: Scaloppine al Vino Bianco (Veal Scaloppine in White Wine)-Secondi Piatti: Pollo Arrosto con Aglio e Rosmarino (Chicken with Rosemary and Garlic)-Contorni: Fritto Misto di Funghi (Sauteed Mushromms Madley)-Dolci: Torta di Caffe (Coffee Cake) Not only this cookbook will help you make your friends and family discover the pleasures of a great regional Italian gastronomy, but the net profits of its sales will be donated to help the victims of devastation caused by the earthquake which recently struck L’Aquila. Robert-Gilles Martineau
A few months ago (12/2), I wrote a blog about freezing cauliflower. Well, here is it, it made it’s way back to life with savory pene rigati with burro (butter) and garlic!
A great way to use something frozen, something fresh (parsley) and something dry (pasta) = a love triangle of flavors!
Serves 4-6
Ingredients:
1 lb. pene rigati (or your favorite pasta)
2 lb. fresh or frozen cauliflower florets
3 tbsp. butter
1 tbsp. extra virgin olive oil
3 cloves garlic, chopped
1 cup freshly grated Parmigiano cheese
fresh Italian parsley (handful or 1 cup), chopped
salt and black pepper
Using a large pot, cook the pasta according to the pasta instructions until it is al dente (approx. 8-10 minutes)
While the pasta water is boiling…….begin the sauce. Heat the butter, olive oil in a large skillet over medium heat. Add the garlic until it turns golden, for a minute. Stir occasionally.
Add the cauliflower and saute for a few minutes and lower the heat to low. Add salt and pepper to taste.
Drain the pasta and reserve 1/2 cup of pasta water and add it to the sauce.
Add the pasta to the sauce pan, add the cheese and 1/2 cup of pasta water. Stir for a minute letting the sauce mix well. Before serving, add the fresh parsley. Serve immediately.
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