Posts Tagged parmesan cheese
I spent my childhood eating traditional tomato-based pasta sauce. When I finally moved out of my family home and started to enjoy cooking, I decided I wanted to explore a bigger variety of sauces for my pasta. This sauce is especially nice in the summer, using zucchini, pancetta, and peas. Combine these delicious vegetables with butter, dry white wine and parmesan cheese, and it’s a real feast.
1 lb. cooked pasta
4 garlic cloves, chopped
4 oz. pancetta
1 cup zucchini, chopped
1 cup frozen sweet peas, thawed
1/4 cup + 1 tbsp. olive oil
5 tbsp. unsalted butter
1 tsp. crushed red pepper
1 tbsp. dried thyme
1 tsp. dried basil
Salt & pepper to taste
1/2 cup dry white wine (Chardonnay or Pinot Grigio)
Juice of one lemon
1/2 cup Parmesan cheese plus more for serving (I like to use the grated in the sauce and the shaved for serving)
The first order of business is to bring a large pan of salted water to the boil. Add the pasta, cook until al denté (most of the time this runs from 7-10 minutes after the rolling boil has started). Then drain and set aside. While this process is going on, you can work on your sauce.
Add the chopped pancetta to a large sauté pan and cook over medium heat for about 5-7 minutes. Then add the chopped zucchini, and cook for about 10 minutes, stirring frequently until it begins to soften. Add the thawed peas at the very end of this process and sauté for about 3 additional minutes. Remove from the heat and set aside.
In the same pan, heat the 1/4 cup olive oil over medium heat. Add the garlic and crushed red pepper, and sauté for 1-2 minutes until it turns golden and becomes fragrant. Then add the white wine, lemon juice, butter, thyme and basil. Cook for another two minutes or until the butter is completely melted.
Return the vegetables to the pan with the sauce and sauté for an additional minute or two. Then, add the pasta and toss with the Parmesan cheese to heat through.
This is a good time to give it a taste test for saltiness (the pancetta is salted and the cheese will also add a bit of saltiness to the dish). Add salt and pepper to taste.
You are ready to enjoy!
I call this Twenty-Clove Cauliflower Bake because you literally bake a head of cauliflower with twenty semi-crushed whole cloves of garlic. And I mean semi-crushed, just enough to break open the cloves a bit. I use the back of a ramekin ever so gently on the cloves.
I keep a container of already-peeled garlic in my fridge. You can get this at your local grocer for not a lot of scratch. And it’s so much easier than peeling 20 cloves of garlic by hand.
This is a great side dish for just about everything you can think of, whether you’re making pork, beef, chicken or fish. It even works as a side for pasta dishes. I made this last night with my pan-seared scallops, which is another recipe I plan to post later today.
1 head of cauliflower, broken into florets
20 cloves of garlic
1/4 cup olive oil
1 tsp fresh lemon juice (optional, but I like it)
2-3 tbsp freshly chopped rosemary
1 tsp Himalayan sea salt (Kosher or regular sea salt is also fine here)
1 tsp fresh-ground black pepper
Finely grated Asiago or Parmesan cheese (optional)
The first thing I do is whisk together the olive oil, lemon juice, rosemary, salt and pepper and set it aside.
Break up the whole cauliflower into bite-sized florets, and gently break the garlic cloves.
Place the cauliflower and garlic in a single layer in a large baking dish. Pour the olive oil mixture over the vegetables and stir to coat. I generally drizzle a bit more olive oil on top before placing it in the oven.
Bake in a preheated 450-degree oven for 20 minutes, then turn the oven down to 350 degrees and bake for an additional 30 minutes. This allows the garlic to cook through and sweeten. It’s delicious.
If you want, sprinkle with finely grated Asiago or Parmesan cheese prior to serving.
I remember when I was a kid, the thought of eating eggplant grossed me out. Man, was I DUMB. I can assure you that, once I was older and on my own, doing my own cooking and experimenting with flavors, things changed dramatically on this front.
Like stuffed mushrooms, there is almost nothing you can’t do with eggplant. However, I am starting off with this particular recipe because I made this just this past weekend for an event at my house. People simply could not get enough of these.
3 medium-large eggplants
1 medium Vidalia onion, minced
1 cup flavored breadcrumbs
8 oz prosciutto, sliced thin, cut in to very thin strips
3 tbsp pine nuts, toasted and coarsely chopped
6 tbsp grated Parmesan cheese
4 oz thick-shredded Mozarella cheese
1 tsp fresh chopped thyme
1 tsp fresh chopped sage
1 tsp fresh chopped rosemary
1 tsp crushed red pepper
6-8 tbsp olive oil
1 tbsp minced garlic
3 tbsp coarse salt
Sea salt and fresh-ground black pepper
Several fresh parsley leaves (for garnishing)
Preheat your oven to 350 degrees.
Do not peel the eggplant! Cut it lengthwise into 1/4″ slices. Salt with the 3 tbsp coarse ground salt and place it in a colander to drain for about 30 minutes. Then, wash them well with cold water and pat dry with paper towels.
To prepare the pine nuts, prepare them by chopping coarsely. Toss with 1 tbsp olive oil, sea salt and fresh-ground black pepper. Place on a baking sheet and toast for about 5-7 minutes at 350 degrees.
Add 3 tbsp of olive oil to a large skilled and sauté the onions for about 10 minutes (until wilted). Add the breadcrumbs and stir continuously until they are browned. This will take about another 10 minutes.
Place the mixture in a large bowl with the toasted, chopped pine nuts, the proscuitto, herbs, garlic, crushed red pepper, Parmesan and Mozarella cheeses. Season with salt and pepper to taste.
Brush both sides of the eggplant with the remaining olive oil and place them on a oiled baking sheet. Bake on the top shelf of an oven until lightly golden on both sides for about 10 to 15 minutes. Remove them from the oven and pile them on top of each other to steam for about 5 minutes. This will make them easy to roll.
Divide the filling evenly among the eggplant slices. Place the filling on the wide end of the eggplant and roll them up. Place them on an oiled baking sheet. Season lightly with salt and pepper.
Bake the rolled eggplant appetizers for about 10 to 15 minutes until golden. Remove them from the oven and place them on a serving platter. Garnish with fresh parsley leaves. These are delicious right out of the oven, or after they have cooled for about ten minutes.
Cook’s Note: These can be prepared ahead of time and refrigerated. When you’re ready to bake the final product, remove them from the refrigerator and bring them to room temperature before placing them on an oiled baking sheet.
I grew up in a real Italian household. We never threw any food away. Leftovers were a big thing in my house, and my grandmother was a big believer that pasta (which we called macaroni) was better the second time around. To this day, Spaghetti Frittata is one of my favorite dishes. There’s nothing you can’t do with this to make it taste amazing.
Have some leftover spaghetti in your refrigerator? Do not throw it out. This is one of those recipes where you’re going to “wing it” because I’m making some assumptions and you’re going to have to “think outside the recipe.” There’s no other way to do it. This is not one of those dishes where you cook spaghetti fresh, and then make the frittata. It’s definitely made from leftovers.
So, for the sake of argument, we’re going to assume you have about a half pound of spaghetti with sauce left over in your refrigerator. We’ll go from there.
About 1/2 lb leftover spaghetti with sauce (okay, we also called this “gravy,” not sauce)
1/4 cup milk
1/2 cup finely grated Parmesan cheese
3/4 cup chopped Pancetta
12 oz baby spinach
1 tbsp Tuscan seasoning (I use McCormick’s)
1 tsp sea salt
1 tbsp freshly-ground black pepper
olive oil (for rubbing on the skillet)
Cook the Pancetta in a small skillet until just browned. Whisk together the eggs, milk and Parmesan cheese.
Place everything in a large bowl and mix well. It is important that the spaghetti is thoroughly coated with the egg mixture.
Rub a large oven-proof, non-stick skillet with olive oil and heat on medium-high. Pour the mixture into the skillet, cover and cook for about 20 minutes. While this is going on, preheat the oven to 425 degrees.
After 20 minutes, transfer the skillet to the oven and cook for an additional 15-20 minutes. This will ensure that the top of the frittata cooks.
Remove from the oven and allow it to sit on the stove, covered, for about 5 minutes.
Cut like a pizza and serve with a simple arugula salad.
Orechiette (or pig’s ears) is undoubtedly the best pasta on the planet. They look like little space ships, for one. More importantly, they are like little “cups” that manage to hold whatever you’re combining it with. This means you miss none of the flavor of the dish.
Now, a word about Pancetta. It’s basically Italian bacon. What makes it different is that it is minus that smoky flavor, which is just perfect for several dishes, including this one. You can buy it several different ways. You can buy it as a big roll. You can have it sliced at the deli of your local grocery store, which is great when you want to put it on burgers. You can even buy it chopped, which is what I do for this particular dish.
This pasta dish is remarkably simple and comes together pretty quickly.
1 lb Orechiette pasta
1 cup chopped Pancetta
1.5 cups frozen peas, defrosted and heated
6 tbsp olive oil
5 cloves garlic, roughly chopped
Parmesan Reggiano (for serving)
1 tbsp coarse ground black pepper
Red pepper flakes (for serving)
Bring a large pan of salted water to a rolling boil. Add the Orechiette and cook for about 12-15 minutes or until al dente. You should check after 12 minutes.
While your pasta is cooking, add the Pancetta to a skillet and cook until just a bit crispy. You don’t need any oil for this. Remove and set aside. While this is going on, defrost and heat your peas in a microwave. Set the peas aside.
Add 6 tbsp oil to the pan you cooked the Pancetta in. Add the garlic and cook for about 5 minutes until the oil is infused. Allow the garlic to cook, but do not allow the garlic to burn. Then add the Pancetta and peas to the pan with the garlic and cook for about 2 minutes. Add the black pepper and give it a stir.
Drain the Orechiette and return it to the cooking pan. Add the Pancetta, garlic, peas and oil from the pan and toss until mixed. Pour into a serving plate and top with grated Parmesan. Make sure you serve the pasta with additional Parmesan and red pepper flakes on the side.
Now, all you need is a nice glass of red wine…