Category: Italian

Homemade Pasta Dough

Created on 2/28/2023

Ingredients:

  • 400 g 00’ Flour (3 cups spooned and leveled)
  • 4 large eggs free range
  • 1 egg yolk free range

Instructions:

Step One: Place the flour on a clean work surface, make a well in the middle and add the eggs

Step Two: Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough. You may need to use your hands once most of the egg is incorporated to help it along

Step Three: Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge

Step Four: Once the dough is rested it’s time to roll it out. Cut the dough in half so it’s easier to roll out and flatten it with the palm of your hand so it will fit through the first setting on the pasta machine

Step Five: Pass the dough through the widest setting once then fold one side over the other as shown on photos 9 and 10. Flatten the dough with the palm of your hand again so it will fit through the widest setting and roll it through again

Step Six: Repeat this process folding the sides in and passing it through the widest setting four times. Once you’ve done that pass the dough through each setting once from the widest to the second last setting

Notes: This pasta dough can be used for any pasta – even lasagna

Mushroom Parmesan Ravioli

Created on 2/28/2023

Ingredients:

  • 1 batch Homemade Pasta Dough
  • 1 ½ tablespoons Olive Oil
  • 17 ½ ounces Chestnut Mushrooms (crimini, sliced)
  • 2 Shallots (finely chopped)
  • 2 cloves Garlic
  • 2 sprigs Thyme
  • 1 heaped tablespoon Ricotta
  • 4 tablespoons Parmesan (freshly grated)
  • Salt And Pepper (to season)
  • 1 cup Double Cream (heavy cream)
  • 1 pinch nutmeg

Instructions:

Step One: Heat a 1 tablespoon of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent

Step Two: Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes. Set aside and let cool for 5 minutes

Step Three: Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate

Step Four: Using homemade pasta dough, roll it out from the widest setting to the third last setting. Lay one sheet of pasta down and place around 1 heaped teaspoon of mushroom mixture in the middle of the pasta sheet 1 inch apart

Step Five: Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling

Step Six: Technically these are called mezzalune (half moons) because they are folded over and don’t have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers

Step Seven: Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly

Step Eight: Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch

Step Nine: Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce

Step Ten: Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil. Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon. Toss in the sauce and serve

Chicken Veggie Pastina Soup

Created on: 2/14/2023

Ingredients:

  • 32 oz chicken or veggie broth
  • 2 stalks of celery, chopped fine
  • 2 large carrots, chopped fine
  • 2 shallots, minced
  • 2 cloves of garlic
  • Salt and pepper to taste
  • 2 tablespoons pastina (this is traditional Italian, but feel free to add more, no more than 4 tablespoons)
  • 1 egg
  • 1/2 lemon

Instructions:

Step One: Add chopped carrots, celery, shallots and garlic to a medium/large pot. Saute until transulets and fragrant

Step Two: Add broth. Bring to a simmer. Allow to cook for 15 – 20 minutes. Taste and add appropriate salt and pepper

Step Three: Add pastina. Cook for three minutes. Make sure the broth is only at a light simmer. Then add the egg. Stir egg around. Add a squeeze of lemon. Serve

Notes: Add a dash of hot sauce. For a more protein rich meal, add some leftover rotisserie chicken

Marinara Sauce

Created on 10/02/2018

Ingredients:

  • 1/4 extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1/2 white or yellow onion, chopped
  • 1 tablespoon tomato paste
  • 1 35-ounce can of San Marzano whole peeled tomatoes
  • Salt
  • Freshly ground pepper
  • 4 basil sprigs
  • Dried oregano

OPTIONAL INGREDIENTS

  • To make this a spicy marinara, add 2 or 3 tablespoons of Calabrian chili oil or red pepper flakes.
  • For a richer flavor, add balsamic vinegar or red wine after adding the whole peeled tomatoes. Allow the sauce to cook for at least an hour so the wine has time to dissipate.
  • Chicken broth or bone broth

Instructions

Step One: Heat olive oil in a large dutch oven. Once hot, add garlic cloves and onion. Saute until garlic and onion are fragrant and translucent, roughly 7 – 8 minutes

Step Two: Add tomato paste. Spread the paste around the bottom of the pot. The paste will develop a deeper red color when it is cooked. Once the color has developed, add San Marzano whole peeled tomatoes. Lightly crush the tomatoes with a wooden spoon

Step Three: Once the tomatoes have broken up into smaller pieces, add the salt, basil sprigs and dried oregano. Stir everything up and cook for 15 minutes. Remove basil sprigs

Step Four: If the sauce is too thick for your preference, add chicken broth or water until you reach the desired consistency. If you prefer a smooth sauce, blend everything together with an immersion blend or hand blender

Notes: This sauce is great for spaghetti, pizza, meatballs, and lasagna.

Baked Chicken Meatballs

Created on 7/14/2020

Ingredients:

  • 1 lb ground chicken. You may also use ground turkey
  • 1 large egg
  • 1/2 cup plain panko breadcrumbs
  • 1/2 cup grated parmesan
  • 2 tablespoons olive oil
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon salt
  • Freshly grated black pepper

OPTIONAL INGREDIENTS

  • Italian seasoning, red pepper flakes, any other seasonings you prefer

Instructions:

Step One: Preheat the oven to 400 degrees. Spray a baking sheet with olive oil

Step Two: Add all ingredients to a large bowl. Mix everything together with your hands until it is well combined

Step Three: Take a spoon-sized amount of the mixture and roll it into a ball in your hands. Place the meatball on the baking sheet. This mixture should create roughly 30 meatballs.

Step Four: Cook the meatballs in the oven for 25 – 30 minutes

Notes: These meatballs taste great with marinara sauce or teriyaki sauce. These are delicious in meatball subs or with zoodles. Meatballs freeze great.

Basil Pesto

Created on 11/4/2022

Ingredients:

  • 2 cups fresh basil leaves, packed tight. If you don’t have this much basil, supplement spinach leaves
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic
  • 1/3 cup pine nuts
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste

OPTIONAL INGREDIENTS

  • 1/4 to 1/2 jalapeno
  • Bunch of cilantro
  • Squeeze of lemon or lime
  • Water to thin out the consistency

Instructions:

Step one: Blend all ingredients together in a blender or food processor. Add more water to the mixture if it is too thick. If it is too thin, add more cheese or vegetables

Notes: This sauce is great on cabbage salad, as a dip for vegetables, or a topping for caprese chicken.

Lasagna

Created on 5/6/2021

Ingredients:

  • 1 pound spicy Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 3 cloves garlic
  • 1 (28 ounces) whole canned tomatoes (San Marzano)
  • 2 (6.5 ounces) cans of canned tomato sauce
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup beef broth
  • 1 cup dry red wine
  • 1/2 cup chopped parsley
  • 1/2 cup dried basil
  • Bunch of fresh basil
  • 1 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon fresh ground pepper
  • 12 lasagna noodles
  • 16 ounces of ricotta cheese
  • 1 egg
  • 3/4 pound mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Instructions

Step 1: Cook sausage, ground beef, onion, garlic and green pepper in a Dutch oven over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Add red wine. Simmer, covered, for about 1 1/2 hours, stirring occasionally

Step 2: Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt

Step 3: Preheat the oven to 375 degrees F (190 degrees C)

Step 4: To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.

Step 5: Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Rest lasagna for 15 minutes before serving

Notes: For a quicker recipe, use this marinara sauce.