The Miracles of Spinach!

Viva+Los+Spinach1

What is more delicious and nutritious having a nice dish of steam spinach sauteed with extra virgin olive oil, garlic and red chili flakes. It took five minutes to prepare!

Did you know that spinach is a very high nutritional value and rich in antioxidants and sources of vitamic C and the other alphabet of vitamins.

Any leftovers are great for a next day spinach omelette or with a little pasta!

Ingredients:
spinach, bag (washed)
1 tbsp. extra virgin olive oil
1 cloves garlic, sliced
dash of red chili flakes
salt, to taste

Directions:
Heat 1 tbsp. of the oil in a large frying pan over medium heat. Add the garlic, red chili flakes, a little salt and sautee the spinach for 2-3 minutes. I also add 2 tbsp. of water and then top the pan with a lid. It steams at the same time and cooks evenly.

enjoy!

maria

Breaking Bread in L’Aquila on YouTube

Hi Everybody,

We just posted my first youtube for my book. I hope you like it. It’s filmed in my kitchen!

Happy Easter/Buona Pasqua,

maria

Great Twist to a Classic: Pasta e Piselli

Pasta with Funghi and Piselli 3-12

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:
1 lb. spaghetti (or your favorite)
1 lb. frozen peas
16 oz can crushed tomatoes
1 lb. mushrooms (your favorites)
3 tbsp. extra virgin olive oil
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. oregano
2 cloves garlic, chopped
1/2 cup sundried tomatoes, rough chop
Freshly grated Parmigiano cheese, to taste (I use a handful – the best measuring cup!)

Preparation:
Heat the olive oil in a large skillet over medium-high. Add the garlic, stir occassionally for a minute, as the garlic turns golden, add the mushrooms, salt and pepper. Stir for three minutes and then add the peas and tomatoe sauce. Lower the heat the medium and simmer for 10 minutes. Add the sundried tomatoes, oregano and lower the heat to low.

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!

A little Abruzzo kick to your bread!

the classic aglio, olio and pepperoncini
Hold

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:
4-6 slices of crusty Italian bread
1 clove garlic
Drizzle of extra virgin olive oil
Dash of pepperoncino flakes
Peccorino cheese, slivers

Preparation
Prepare a grill pan on heat high. Toast the bread on each side for approx. 2-3 minutes.
Romove from the pan. Rub the garlic on each side of each toasted bread. Drizzle olive oil, and add a pinch of pepperoncino.

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!

 

Chicken Parmigiana: Hold the Bread Crumbs!

chicken all forno

I confess….I had a few extra biscotti over the last few days and want to lighten up. I prepared a delicious chicken parmigiana with no frying or bread crumbs. A lighter version but I pulled all the punches with knock out flavors. Adding flavors of pesto, tomatoes, fresh mozzarella cheese and freshly grated Parmigiano cheese ..now we’re talking. Also, easy cleaning……everything in one baking dish!
Serves: 4
4 boneless chicken breasts
1 can of crushed tomatoes (16 oz)
Salt and freshly ground black pepper
2 tbsp. pesto
4 slices, thinly sliced fresh mozzarella cheese
1/4 cup freshly grated Parmigiano cheese
1/4 tsp. red chili flakes (of course!)
Fresh basil leaves, for garnish
Directions
Preheat oven to 400 degrees F.
Place the chicken in a baking dish. Season chicken on both sides with salt and pepper. Spread the pesto on the chicken and cover with the crushed tomatoes and red chili flakes. Place foil paper on top of the baking dish and then bake for 30 minutes (or until the chicken is cooked through). Remember: ovens are not all the same!
Remove the foil paper and sprinkle the chicken with the Parmigiano cheese and add the mozzarella on top. Bake for an additional 5-7 minutes until the cheese is melted.
Remove from the oven and garnish with basil. Serve with a nice leafy salad and dinner is served!
Tip: use any leftovers for lunch the next day with crusty bread!