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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!
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.
One of the great things about creating or re-creating dishes is adding a little of this and that. I’ll be honest with you, there were times that the combination just didn’t work! But always remember that mistakes are bound to happen. psst…..they just don’t tell you! This is one combination that I repeat over and over again. I use things that I enjoy and change it a bit. In this photo, I had a container of chicken soup in the freezer. I cooked some butternut squash (20 minutes). I then drained the squash, added it back to the pot and mashed it. I added the chicken soup and cooked at medium for approx. five minutes. Add some freshly grated Parmigiano cheese and garnish with wild greens. I wanted to give you an idea by adding one fresh ingredient, added great flavour to your soup! ciao, maria! |
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