Pasta, Asparagus, and Pesto: A Hat Trick!

By Maria Filice • April 20, 2011

pesto rigatoni and asparagus

Add asparagus tips to a pesto bowl of pasta! Asparagus are in season and one of my favorite vegetables. Here’s a quick tip: When you are cooking the pasta, add the asparagus to the pasta water (six minutes after adding the pasta). This way, when the pasta is cooked, so are the asparagus. OR, if the cooking time for the pasta is ie. 10 minutes (mfr. instructions), add the asparagus to the pasta water at six minutes.

Drain the pasta and asparagus together. Add the pesto and a big handful of freshly grated parmigiano cheese, a drizzle of extra virgin olive oil, a pinch of red chili flakes (optional. Ready to serve!

If you have leftovers, add little chunks of goat cheese! Great lunch or side for dinner!

Watch me on CHCH TV 11 on Friday @ 8:20am. for more. This will be one dish that I will be serving for my favorite crew at CHCH !

a presto,

Maria

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Mamma’s Ribs!

By Maria Filice • May 26, 2010

mommy's ribs

I was at my mother’s over the weekend. One of my favorites is when she slow cooks ribs in her homemade tomatoe sauce!

A great way to cook ribs and enjoy with a hearty dish of of your favorite pasta. It’s perfect with a glass of red wine….here’s a toast to ‘mamma mia’ !

You can also find this recipe in my book!

maria !

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Breaking Bread with Rigatoni and Poached Chicken

By Maria Filice • April 24, 2010

Honoring+Barbara1

On April 21st., one of my best friends past away. Experiencing another loss brought up a lot of sad feelings. I was very lucky to have such a great friend: unconditional love – an angel in disguise. After the service yesterday, I prepared a nice meal to honor Barbara as we broke bread amongst some friends. This was one of Barbara’s favorite dishes that I would prepare – here’s to you Barbara!

Rigatoni with poached chicken breasts in tangy tomatoe sauce with a hint of pesto

This is a very simple dish and having a pantry stocked with some of my essentials makes it very easy to prepare in no time. We were drinking some wine while I prepared this tasty dish:

I just added layers and ended up with this delicous feast:

Serves 4-6

Poached Chicken Breasts:
4-6 chicken breasts
2 eggs
1 cup bread crumbs (plain unseasoned)
salt and pepper
2 tbsp. extra virgin olive oil/1 tbsp. butter
pinch of red chili flakes
2 tbsp. pesto
1 tbsp. capers
1 cup white wine
28 oz can of tomatoe sauce(crushed)
freshly grated parmigiano cheese

In a small bowl, beat the eggs. Add salt and black pepper to the breasts and coat the breasts in the egg wash. In a separate bowl, add the bread crumbs and coat the breasts.

In a large pan, add olive oil and butter to medium-high heat. Add the breasts and turn each side after three minutes – will form a nice golden crust.

Add a 28 oz can of tomatoes, 2 tbsp. of pesto (I keep them in ice cubes in the freezer), a dash of red chili flakes, 1 tbsp. capers and 1 cup of white wine. ps – If you are drinking red wine, then add red wine or your favorite. Place the lid over the pan and turn heat to medium. The chicken will cook evenly and the steaming process will keep the meat moist…..Stir occassionly and turn the chicken. Approx. 20 minutes in cooking and then ready to serve.

In a large pot, cook the pasta according to the package instruction until it is al dente (approx. 8 minutes).

Remove the chicken breasts and serve in a large platter. At the same time, drain the pasta, 1/2 cup of reserved pasta water and add to the tomatoe sauce. Add freshly grated Parmigiano cheese (approx. handful). Place pasta in bowl and serve immediately.

I garnished the table with grilled pieces of bread, roasted peppers, olives and vino!

Now that’s a feast!

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The Great Gig of Bolognese!

By Maria Filice • March 31, 2010

now that's italian

I may not hit those high notes in “The Great Gig in the Sky” but I never skip a beat with my pasta alla bolognese with a soprano of spicy sausage.

Get a standing ovation with my pasta alla bolognese. ps…It is very easy. How? The sauce was slow cooked and adding the hot sausage adds the perfect touch. Of course, you can deviate to mild sausage or leave it out. Whatever you and your guests enjoy!
Serves 4-6 (with leftovers for another time)

Ingredients:
1 lb. spaghetti
1 medium onion, chopped
2 cloves garlic, minced
1 lb. ground beef/pork (combo.)
1 lb. sausage
5-6 medium tomatoes, diced or canned (28 oz)
3 tbsp. extra virgin olive oil
1 cup of red wine (one that you enjoy drinking)
2 tbsp. pesto (I keep it handy in the freezer)
1 tbsp. dry oregano
2 tsp. salt
1/2 tsp. black pepper
pinch of red chili flakes
fresh basil, to garnish
freshly grated Parmigiano cheese

Heat a large saute pan over medium, add the olive oil. Then add the onion and cook until they start to soften. Add the garlic, ground meat and sausage. Cook for five minutes and stir occassionally. Add the tomatoes, salt, black pepper, pesto, oregano, and red chili flakes. Cook for thirty minutes and then add the wine. Reduce the heat to low and cook for additional thirty minutes. I like to make sure that the pork is cooked and total cooking is 1 hour.

Using a large pot, cook the pasta according to the package instruction until it is al dente (approx. 8 minutes).

Drain pasta and then throw it back in the pot. Add sauce and freshly grated Parmigiano cheese (handful). Place pasta in bowl and decorate with fresh basil and sausage.

Serve immediately with your favorite beverage! Salute and here’s to Pink Floyd!

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Maria’s Pasta and Cauliflower

By Maria Filice • March 13, 2010

Cauliflower and Penne

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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