Healthy Italian Cooking at Home

Category Archives: mushrooms

springproducecover
Soft, woodsy flavors and aromas are the hallmarks of spring’s earliest produce that include an assortment of mushrooms, bright green asparagus and artichokes.

Savor the peak of asparagus season by roasting fresh, green spears to enhance their flavor and provide for a more tender texture.

Step away from the strong flavors of winter, like garlic and onions, and explore some milder flavoring ingredients, such as shallots and green onions (spring onions).

Leafy herbs become widely available in spring and are great on everything.

Radishes are root vegetables with a distinctive flavor that range from mild to sharp, depending on the variety. To choose the best, pick radishes that are deep in color with solid roots.

All types of leafy greens and lettuces begin to bloom in the spring. With temperatures warming, it is time to replace stews and casseroles with salads at the dinner table.

Although rhubarb is often used as a fruit in sweet pies and jams, rhubarb is actually a vegetable. You can find rhubarb in a range of colors, from green to bright pink and everything in between (color doesn’t indicate ripeness) in the market until June.

Strawberries are at their peak in the spring. Be sure to purchase firm red berries with no soft or mushy spots. Store in the refrigerator, but keep them dry. Don’t wash until ready to eat and serve at room temperature.

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Grilled Artichokes with Dipping Sauce

Ingredients

  • 4 medium artichokes
  • 1 lemon
  • Olive oil
  • 1 teaspoon salt
  • 1/2 cup mayonnaise
  • 1 tablespoon hot sauce or chili sauce
  • 1 tablespoon honey
  • 1  teaspoon freshly ground pepper
  • 1 teaspoon salt

Directions

Cut 1/2 inch off the top of each artichoke. Cut each in half vertically and, using scissors, trim the pointy ends off the leaves. Carefully cut out the fuzzy choke in the center and discard.

Rub the artichokes all over with lemon. Fill a large pot with water and fit with a steaming rack. Place the artichokes on a rack and steam until they are tender and easily pierced with a fork, about 30 minutes. Set aside to cool for 15 minutes.

Preheat an outdoor or indoor grill to high heat.

For the sauce: In a small bowl, combine mayonnaise, hot sauce and  honey. Sir well. Set aside.

Brush the cut side of each artichoke with olive oil. Sprinkle with salt and pepper.

Grill artichokes, cut side down, until evenly charred, 4 to 5 minutes.

Serve hot with the dipping sauce.

springproduce5

Vegetable and Fruit Spring Salad

6 servings

Ingredients

  • 1/3 cup cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh strawberries
  • 2 tablespoons sugar
  • 2 tablespoons snipped fresh tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 8 ounces fresh green beans, trimmed
  • 8 ounces fresh sugar snap peas, trimmed
  • 4 ounces radishes, sliced in thin rounds (about 1 cup)
  • 1 cup sliced or quartered strawberries

Directions

For the dressing: Combine vinegar, oil, chopped strawberries, sugar, tarragon, salt and pepper in a screw top jar. Cover; shake until combined. Set aside.

In a large pot cook green beans and peas in boiling water for 2 minutes. Drain; rinse with cold water. In a large bowl toss cooked beans and peas with dressing. Cover; chill for 30 minutes or up to 4 hours. Stir in radishes and sliced strawberries before serving.

springproduce2

Roasted Asparagus and Wild Mushrooms

Serves 6

Ingredients

  • 4 tablespoons extra virgin olive oil, divided
  • 1 pound assorted fresh mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh Italian parsley
  • 1 1/2 pounds medium thick asparagus, tough ends trimmed
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 475°F.

Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add mushrooms and garlic, sauté until mushrooms are brown and just tender, 8 to 10 minutes. Remove the pan from the heat. Add lemon juice and parsley, toss to coat. Set aside.

Arrange asparagus on a rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until just tender, about 10 minutes. Arrange asparagus on a serving platter and top with mushrooms.

springproduce1

Penne Primavera with Salmon

Serves 4

Ingredients

  • 8 ounces salmon, cut into 2 portions
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt or coarse sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 12 ounces whole wheat penne
  • 1 bunch thin asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup fresh or frozen peas
  • 1 cup halved grape tomatoes
  • 3/4 cup crème fraîche
  • 1/4 cup finely grated Parmesan cheese
  • 1 large shallot, finely chopped
  • 1/2 cup chopped fresh dill

Directions

Preheat oven to 450°F. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Place skin-side down on a small baking sheet and roast until salmon is just lightly pink in the center, 8 to 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add penne and cook until al dente, about 13 minutes, adding asparagus and peas in the last 2 minutes of cooking. Drain pasta and vegetables and return them to the pot. Place over low heat and stir in tomatoes, crème fraîche, Parmesan and shallot. Remove and discard salmon skin; flake salmon into chunks with a fork and toss into pasta along with dill.

springproduce4

Strawberry Rhubarb Cobbler

Serve with whipped cream, if desired.

For the filling:

  • 6 to 8 stalks rhubarb, cut into 1/2-inch pieces (about 3 cups)
  • 2/3 cup sugar
  • 1 tablespoon orange zest
  • 1 tablespoon salted butter
  • 1 tablespoon all-purpose flour
  • 3 cups sliced strawberries

For the topping:

  • 1 3/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons salted butter, chilled
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 3/4 cup half-and-half
  • 1 tablespoon orange zest

To make filling: 

In a saucepan over medium heat, cook the rhubarb, sugar and orange zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.

To make topping: 

Preheat oven to 425 degrees F. In a large bowl, sift together the flour, baking powder and salt. Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs.

Add 1/2 cup of the sugar and blend. Slowly add the half-and-half with a fork. Spoon the dough over the fruit mixture in the pie dish. Mix together the 2 tablespoons sugar and the orange zest, and sprinkle it over the top. Bake for 25 to 30 minutes, or until golden brown. Cool slightly and serve with or without whipped cream. Serves 6.


 

chickenand1

Boneless, skinless chicken breasts are versatile, easy to prepare and naturally lower in fat and calories than many other meat options. By itself, though, chicken can be quite boring. Baked, grilled or roasted chicken is probably a regular part of your dinner rotation. So you’ll need some great side dishes for that chicken to bring some excitement to your plate.

Chicken Breasts with Herbs

Using a variety of herbs brings great flavor to chicken breasts.

4 servings

Ingredients

  • 2/3 cup chopped Italian (flat leaf) parsley
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons finely shredded lemon peel
  • 3 large cloves finely chopped garlic 
  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 3/4 cup chicken broth

Directions

In small bowl stir together parsley, oregano, lemon peel and garlic. Set aside. Season chicken with salt and pepper.

In a 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate.

Remove skillet from the heat; stir in half the herb mixture. Return to the heat. Add broth; bring to boiling, stirring to scrape up browned bits.

Return chicken to the skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.

Pour the pan sauce over the chicken and sprinkle with the remaining herb mixture.

Make a new dish by changing the sauce:

Mustard Wine

In place of the chicken broth above add 1/2 cup white wine and 2 tablespoons Dijon mustard. Continue with the recipe above.

Mushrooms and Sage

Brown 8 oz. sliced cremini mushrooms in the pan after the chicken is removed. Add the chicken broth and 3 tablespoons chopped fresh sage instead of the oregano. Continue with the recipe above.

Tomato

Turn the heat up after removing the chicken and add 2 cups cherry or grape tomatoes (about 12 oz.). Cook, stirring occasionally, until the tomatoes begin to burst, about 5 minutes.  Add the remaining ingredients to the pan. Crush the tomatoes slightly to release their juices and continue with the recipe above.

Baked Onions with Fennel Breadcrumbs + A140924 Food & Wine Nancy Silverton January 2015

Baked Onions with Fennel Crumbs

Ingredients

chickenand3

  • 3 medium red or sweet onions, peeled and cut in half, root ends left intact but trimmed so they lay flat
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 1/2 cup chicken stock
  • 6 bay leaves
  • 1 teaspoon fennel seeds
  • 1/4 cup panko crumbs
  • 1 1/2 teaspoons fresh minced sage

Directions

Preheat the oven to 425°F. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender.

Meanwhile, in a small skillet, toast the fennel seeds over moderate heat, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl, add the panko crumbs, sage and 2 tablespoons of olive oil. Toss and season with salt.

Carefully turn the onions cut side up in the skillet. Spoon the bread crumb mixture on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm.

chickenand4

Fresh Corn and Squash Saute

4 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 small white onion, finely diced
  • 1 clove garlic, minced
  • 3 small zucchini, diced
  • 3 ears corn, husks and silk removed
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Shredded fresh basil leaves, for garnish
  • Grated Parmesan cheese for garnish

Directions

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add garlic and onion and stir onion until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until the vegetables are tender, about 8 minutes. Season with sea salt and pepper. Add shredded basil and grated cheese to taste.

chickenand5

Green Bean and Vegetable Medley

6 servings

Ingredients

  • 1/2 pound fresh green beans, cut into 1-inch lengths
  • 2 carrots, cut into thick strips
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 onion, sliced
  • 1 pound fresh cremini mushrooms, sliced
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon white pepper

Directions

Place green beans and carrots in 1 inch of boiling water. Cover and cook until tender but still firm. Drain.

Heat oil in a large skillet over medium heat. Saute garlic, onions and mushrooms until almost tender.

Reduce heat, cover and simmer 3 minutes. Stir in green beans, carrots, salt, herbs and white pepper. Cover and cook for 5 minutes over medium heat.

chickenand6

Au Gratin Potatoes

4 servings

Ingredients

  • 4 large russet potatoes, sliced into 1/4 inch slices
  • 1 onion, finely chopped
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups good quality shredded white or yellow cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.

Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. sprinkle with salt and pepper. Top with the onion and add the remaining potatoes. Sprinkle with salt and pepper.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt and stir constantly with a whisk for one minute. Stir in milk very slowly. Cook until the mixture has thickened.

Stir in cheese all at once and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes. Cover the dish with aluminum foil with the side facing the potatoes sprayed with cooking spray.

Bake 1 hour and 10 minutes in the preheated oven. Remove foil and bake for 20 minutes more.

chickenand7

Penne with Broccoli and Ricotta

Serves 4

Ingredients

Coarse salt

  • 8 oz penne or other short pasta
  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup ricotta cheese, room temperature
  • 1/2 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add penne and cook 2 minutes less than the package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green.

Reserve 1/2 cup of the pasta water, drain pasta and broccoli; set aside.

In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and beginning to brown, about 5 minutes. Add the reserved pasta water to help loosen any browned bits from the bottom of the pan.

Add penne and broccoli and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish and mix in the ricotta cheese. Sprinkle with Parmesan cheese and serve.


eggsandcover

It can be challenging to serve eggs when you are entertaining house guests. A simple solution is to bake them. Eggs baked in the oven are delicious and offer an alternative to your usual sunny side up or over-easy preparations. You can bake them in individual dishes or in a baking dish and you can add whatever ingredients you like. Additions well suited to eggs are spinach, tomatoes, asparagus, cheese, prosciutto or ham and lots of herbs.

I like baking them in a tomato sauce to make a hardier, meatless entrée and, then, serve them with some delicious sides to make a satisfying lunch or dinner. Serve this meal with some really good crusty Italian bread.

eggsand1

Baked Eggs in Tomato Sauce

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon crushed dried rosemary
  • 2 cans (15 ounces each) diced tomatoes in juice
  • 1 can (15 ounces) crushed tomatoes
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 cup grated Parmesan
  • Coarse salt and ground pepper
  • 8 large eggs

Directions
Preheat the oven to 350 degrees F.

Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.

In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes and Italian seasoning; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.

Divide tomato sauce among the bowls, reserving 1 cup. Crack 2 eggs into each bowl.

Dividing evenly, top each dish with ¼ cup reserved sauce and 2 tablespoons Parmesan.

Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

eggsand2

Potato-Leek Hash

4 servings

Ingredients

  • 3 medium Yukon Gold potatoes, peeled
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons unsalted butter, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried red pepper flakes
  • 3 medium leeks–white and light green parts only, halved lengthwise and thinly sliced crosswise
  • 3 garlic cloves, very finely chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon finely chopped chives

Directions

Fill a medium saucepan with water and bring to a boil over high heat. Add the potatoes and 1 teaspoon of the salt and cook until a paring knife easily slips into the center of a potato, 15 – 20 minutes. Drain the potatoes and let them cool. Dice the potatoes and place in a bowl.

In a large skillet set over medium-high heat, add 1 tablespoon of the butter, the black pepper and red pepper flakes, swirling the pan until the butter is melted. Stir in the leeks and cook, stirring often, until the leeks are browned and crisp around the edges, about 5 minutes. Stir in the garlic and 1/2 teaspoon of salt and cook until the garlic is fragrant, about 1 minute. Transfer the leek mixture to the bowl with the potatoes. Add the oregano and use a fork to stir the mixture until combined, (don’t overmix).

In the same skillet, add 2 tablespoons of butter. Once the butter is melted, let it brown, swirling often, about 1 minute. Add the potato mixture and the remaining 1/2 teaspoon of salt, spreading it out into an even layer in the pan. Reduce the heat to medium and cook until the bottoms of the potatoes are crisp and browned, about 4 to 6 minutes. Turn off the heat and sprinkle with the chives. Serve alongside the baked eggs.

eggsand3

Spinach Florentine

Besciamella Sauce

Makes 2 cups of sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached, all-purpose flour
  • 2 cups hot whole milk
  • Fine sea salt to taste
  • Grinding coarse black pepper

Spinach

  • 2 one pound packages fresh spinach, washed and stemmed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon fine sea salt
  • 1/4 cup grated Pecorino cheese

Directions

For the sauce

Melt the butter in a saucepan over medium heat. Whisk in the flour to make a smooth paste. Slowly whisk in the milk and cook the mixture over medium heat until it thickens on the back of a spoon. Remove from the heat and stir in the salt and pepper. Cover and set aside.

Preheat the oven to 350 degree F.

Cook the spinach in a large pot without any additional water. When it is wilted, drain it and squeeze it dry. Heat the olive oil in a sauté pan, add the garlic and the spinach and cook, stirring with a wooden spoon, for 3 or 4 minutes. Remove from the heat and stir in 1/2 cup of the besciamella sauce and transfer the mixture to a baking dish.

Spoon the remaining sauce over the top of the spinach and sprinkle the top with the cheese.

Bake about 15 minutes or until the mixture is hot. Serve as a side to the baked eggs.

eggsand5

Pasta with Sautéed Mushrooms

Ingredients

  • 1 1/2 pounds fresh mushrooms
  • 1/2 lemon
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 pound tagliatelle or fettuccine pasta
  • Splash white wine
  • 1/4 cup heavy cream
  • 3 tablespoons Parmesan cheese

Directions

Submerge the mushrooms in cold water, swish around to wash thoroughly and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of half a lemon over the mushrooms and mix.

Place the garlic and olive oil in a large skillet. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir and cover. Cook, stirring occasionally, for 4 minutes.

Remove the lid, add the salt and pepper and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley.

While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.

While the pasta is cooking, add a splash of white wine to the mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from the heat.

When pasta is al dente, add to the pan of mushrooms and stir. Serve with the baked eggs.

eggsand4

Garlic-Roasted Asparagus

When making this recipe to go with the baked eggs, cook the asparagus first. Bake for 10 minutes, remove from the oven and cover the pan with heavy-duty foil. Turn the oven down to 350 degrees F and bake the eggs.

Ingredients

  • 1 ½ pounds fresh asparagus spears
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.

Roast for 10 to 15 minutes or until asparagus are crisp-tender, stirring once halfway through roasting. Serve with the baked eggs.

eggsand6

Italian Green Bean Salad

Serves 4

Ingredients

  • 1-1/2 pounds (675 grams) flat Italian-style green beans or regular green beans, ends trimmed
  • Kosher salt
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar, or to taste
  • 6 garlic cloves, each cut into 3 or 4 pieces
  • Freshly ground black pepper

Directions

Bring a large pot of water to a boil over high heat. Add the beans and 1 tablespoon salt. Boil until the beans are tender, with no crunch, 8 minutes. Drain in a colander but do not rinse. Let the beans cool and air dry in the colander.

Transfer the beans to a serving bowl and toss with the olive oil, vinegar and garlic. Season to taste with salt and pepper. Let stand for 10 minutes to allow the beans to absorb the flavors. Serve at room temperature.


porkand1

Cotoletta Alla Milanese

Cotoletta is most likely an adaptation of the southern Italian word costoletta, meaning ribs or cutlet, or it may come from the French côtelette. Though the origin and the spelling of the name are uncertain, the dish itself is not. It is a portion of meat, usually veal, fried in breadcrumbs and in its most famous form, it is called cotoletta alla milanese. Today, the technique extends to chicken, turkey and even vegetables. In dishes like these, the name describes the manner of preparation and simply means that the food has been fried with bread crumbs.

The origin of the dish is as obscure as that of the name and its spelling, with both Austrians and the Italians claiming to have invented it. Proof that cotoletta alla milanese is a Milanese invention is in fact provided by two historical documents. The first is a “menu” from 1134, for a meal given by an abbot to the choristers of Sant’ Ambrogio. The list of dishes includes “lumbulos con panito”, sliced loin in breadcrumbs.

This evidence of a Lombard specialty is quoted in Pietro Verri’s, Storia di Milano. A second item of proof is a letter written by the Austrian general, Field Marshal Radetzky, to the Imperial Staff Officer, Baron Attems. After various comments and pieces of information, the general writes of the cotoletta and describes the method of preparation, speaking of it as a new discovery. Perhaps it was the Austrians who learned the dish from south of the Alps – the Milanese certainly believe so. You probably do not want to get into the middle of that argument.

In any case this is a delicious dish to make and the only decision you need to make is what to serve with the pork. I have given you a number of choices that I think go well with a milanese recipe. Choose one.

Pork Chops Milanese

(Adapted from chef, Jonathan Waxman)

4 servings

Ingredients

  • Four 10-ounce bone-in pork rib chops
  • 5 tablespoons extra-virgin olive oil, divided, plus extra for drizzling over the pork
  • 1 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 1 loaf fresh Italian country bread, crust removed and cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 3 large eggs
  • 4 tablespoons unsalted butter
  • 2 lemons, juiced (about ¼ cup)
  • 2 tablespoons freshly grated Parmesan cheese

Directions

Place each pork chop in a separate large resealable plastic bag and, using a rolling-pin, gently pound each chop until it is about 8 inches in diameter and about 3/4-inch thick.

Remove each chop from the bag and coat with a drizzle of olive oil and season with salt and pepper.

In a food processor, pulse the bread cubes into fine crumbs (you should end up with about 3 cups of crumbs). Place the crumbs into a large paper bag.

Place the flour in a large bowl and season with salt and pepper.

In another large bowl, beat the eggs with 1 teaspoon of sea salt and 1 tablespoon of olive oil.

Place the pork chops in the flour, coat them well and then dip each one into the egg mixture. Transfer the chops to a rimmed baking sheet, drizzle with the remaining egg mixture, cover with plastic wrap and refrigerate for 1 hour.

Transfer the chops, one at a time, to the bag with the bread crumbs. Close the bag and shake well to coat each chop thoroughly.

Preheat a skillet large enough to hold 2 chops in a single layer. Add 2 tablespoons of olive oil and 2 tablespoons of the butter and heat over medium heat until the butter is golden brown. Place two chops in the pan and cook for 4 to 5 minutes on one side. Using a spatula, gently turn each chop. Cook for 3-4 minutes longer.

Remove from the heat and transfer the chops to a platter. Add 2 tablespoons lemon juice to the pan, stir to deglaze and pour the juices over the cooked chops.

Wipe out the pan and repeat this process with the remaining chops, oil, butter and lemon juice. Sprinkle the chops with the Parmesan cheese. serve with one of the side dishes below

Contorno (Side Dishes)

porkand2

Mascarpone Polenta with Wild Mushrooms

(Adapted from the Cuoco Pazzo Restaurant, Scottsdale, AZ)

Polenta comes in three types of grinds: fine (which has a consistency similar to wheat flour), semi coarse and coarse.

4 servings

Ingredients

  • 1½ cups polenta or ground cornmeal
  • 1 tablespoon unsalted butter
  • ½ cup fresh or frozen sweet corn kernels
  • 2 tablespoons mascarpone cheese
  • Kosher salt
  • White pepper
  • 2 tablespoons extra-virgin olive oil
  • 5 cups thinly sliced mixed mushrooms
  • 1 small shallot, finely chopped
  • 2 garlic cloves, finely sliced
  • ½ tablespoon finely chopped chives, plus additional for garnish
  • ½ tablespoon finely chopped flat-leaf parsley
  • White truffle oil
  • 2 tablespoons finely grated Parmesan

Directions

In a large saucepan, bring 5 cups of salted water to a boil. Slowly add the polenta and whisk constantly until tender, about 7 to 10 minutes. Use a wooden spoon to stir in the butter, corn and mascarpone cheese. Season with salt and white pepper. Set aside.

In a large skillet set over medium heat, heat the olive oil and add the mushrooms. Cook until they soften slightly, about 7 to 10 minutes. Add the shallot and garlic and cook until translucent. Season with salt to taste.

Stir the herbs and Parmesan cheese into the polenta and spread the polenta onto a serving platter. Spoon the mushrooms onto the center of the polenta and drizzle lightly with truffle oil. Sprinkle with chives and serve as a side to the grilled pork chops.

porkand3

Olive-Oil-Braised Broccoli Rabe

Look for broccoli rabe with vibrant green leaves and plump stems. Small-leaved plants are young and therefore mild-tasting.

Serves 4

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 3 medium garlic cloves, crushed and peeled
  • 1 bunch (1 1/4 pounds) broccoli rabe, trimmed and cut crosswise into 3-inch pieces
  • 2 teaspoons julienned lemon zest, plus fresh lemon juice for serving
  • Coarse salt
  • Freshly ground pepper
  • 1 cup homemade or store-bought low-sodium chicken stock

Directions

Heat the oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.

Add the broccoli rabe, zest and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add the stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.

Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice. Serve immediately.

porkand4

Spinach Salad with Roasted Fennel and Grapefruit

(Adapted from A Good Food Day: Reboot Your Health with Food That Tastes Great.)

4 to 6 servings

Ingredients

  • 1 large fennel bulb, halved lengthwise, then sliced lengthwise ½ inch thick
  • 3 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pink grapefruit
  • One 5-ounce container or bag of baby spinach
  • ½ cup pitted oil-cured black olives, halved

Directions

Preheat the oven to 350°F. Line a rimmed baking sheet with foil.

Place the fennel on the prepared baking sheet and toss the wedges with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and the edges are browned and crispy, 30 to 35 minutes.

Grate the zest of the grapefruit into a bowl. Using a sharp knife, trim ¼ inch to ½ inch off the top and bottom of the grapefruit so it stand flat on a cutting board. Following the curve of the fruit, remove the white pith and the membrane covering the fruit. Cut in between the membranes to remove the fruit and place them in the bowl with the zest. Squeeze what remains of the grapefruit over a small bowl or measuring cup to release any juice still left in the grapefruit.

In a large salad bowl, combine the spinach, olives and grapefruit segments. Add the roasted fennel along with 2 tablespoons of the reserved grapefruit juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper and toss to combine. Serve as a side to the pork.

porkand5

Greens and Potatoes

Ingredients

  • 4 quarts water
  • Salt for the water
  • 3 baking potatoes, peeled and quartered crosswise
  • 2 pounds Swiss chard or spinach or kale, cleaned and cut into 1/2-inch strips
  • 1/4 cup extra virgin olive oil, divided
  • 4 garlic cloves, crushed
  • Salt and freshly ground black pepper

Directions

In a large stock pot over high heat, add the water and salt; bring to a boil. Add the potatoes and boil for 10 minutes. Add the Swiss chard. Boil until the potatoes and chard stems are tender, 20 to 30 minutes. Drain in a colander.

In a large sauté pan or skillet over medium heat, add 2 tablespoons of the olive oil, divided. Add the garlic and cook until brown. Add the chard and potatoes. Season lightly with salt and pepper. Sauté, stirring and mashing the potatoes, until the liquid has evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, reduce the heat.

Add the remaining 2 tablespoons of olive oil, season to taste with salt and pepper, and mix well. Serve as a side with the pork.


springsoupcover

Soup for lunch, soup for dinner or soup as a starter… it’s just great to have on hand!

Soup is good for you and it tastes good. A great soup starts with a stock. What is stock? It’s just the liquid you get when you simmer meat, bones or vegetables together with aromatic vegetables and seasonings. This is what forms the major flavor base for a soup.

A homemade vegetable soup is just so much better than anything you’d get in a can. For one thing, only ingredients that you like end up in the soup. Plus, you have the opportunity to make it much healthier. Vegetable soup is also a great way to empty your refrigerator before the next trip to the grocery store — you can put almost any vegetable in a good old-fashioned vegetable soup.

You can add any vegetable you like but it’s a good idea to pick vegetables that go well together. If you add some bitter vegetables, like broccoli, brussel sprouts or turnips, try to balance it with sweeter vegetables like potatoes, carrots or peas.

If you want to avoid overcooking vegetables, add the veggies that need to cook longest first, letting them cook a bit before adding the vegetables that take the least amount of time to cook.

A soup is all about blended flavors. If you use smaller vegetable chunks, you can fit a few different kinds on a spoon and get a better taste. Smaller vegetable pieces also cook faster. The only rule to how much to add is that you should have enough broth to cover all the vegetables.

The last thing that makes up a homemade vegetable soup is the seasoning you add. The broth will tend to reduce the longer the soup cooks. That means that any seasonings added will get more intense as the soup cooks. You can avoid getting an overwhelmingly seasoned soup by adding the seasonings toward the end of the cooking time. There are plenty of seasonings that are suited to soup. Some popular seasonings are: ginger, rosemary, thyme, basil, oregano, parsley, onion powder, garlic powder and cayenne pepper.

How to Make Vegetable Stock

springsoup4

Ingredients

  • 1 ounce dried porcini mushrooms
  • 4 tablespoons olive oil
  • 4 cups chopped onion, onion skins reserved
  • 2 cups chopped celery
  • 2 cups chopped carrot
  • 1 cup chopped parsnips
  • 1 cup chopped fennel bulb
  • Salt
  • 2 large garlic cloves, smashed (leave skins on)
  • 2 tablespoons tomato paste
  • 1 tablespoons fresh rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon black peppercorns
  • 4 bay leaves
  • 1/2 cup chopped parsley

Directions

Place the dried mushrooms in a large bowl and pour 1 quart of boiling water over them. Set aside.

Heat the olive oil over high heat in a large stockpot. Add the chopped onions, celery, carrots and fennel and stir to coat. Sprinkle with salt. Cook over high heat for several minutes, stirring occasionally. Given that there are so many vegetables and they have a high moisture content, it may take more heat and longer time to brown than you would expect. Cook until the vegetables begin to brown.

Add the garlic and tomato paste and stir to combine. Cook, stirring often, for 2-3 minutes, or until the tomato paste begins to turn a rusty color. Add the mushrooms and their soaking water, the rosemary, thyme, onion skins, peppercorns, bay leaves, parsley and 4 additional quarts of water. Bring to a simmer and then turn the heat down to a simmer. The surface of the stock should just barely be bubbling. Cook for 1 1/2 hours.

Using a spider skimmer or slotted spoon, remove all the big pieces of vegetables. Discard.

Set up a large bowl or pot with a sieve set over it. Line the sieve with a plain paper towel and pour the stock through it. When you have about half the stock poured through, stop, let what’s in the strainer filter through and change the paper towels. Filter the rest of the stock.

To store, pour into glass containers and refrigerate for up to a week.

If you freeze in glass jars, leave at least an inch and a half of headroom, so the stock can expand without breaking the glass of the jar or use freezer ziplock bags.

Makes 5 quarts.

springsoup1

Spring Vegetable Soup

4 servings

Ingredients

  • 7 cups vegetable stock
  • 10 small red potatoes, quartered
  • 2 medium carrots, sliced 1/4 inch thick
  • 2 celery ribs, sliced 1/4 inch thick
  • 1 medium onion, coarsely chopped
  • 1 large leek, sliced 1/4 inch thick
  • 1/2 tablespoon kosher salt
  • 1 pound green beans, cut into 1-inch lengths
  • 2 tablespoons chopped parsley
  • 1 teaspoon dried Italian seasoning
  • Freshly ground pepper

Directions

In a large pot, combine the stock with the red potatoes, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.

Add the green beans and Italian seasoning and simmer until tender, 3 minutes. Stir in the parsley and season with pepper. Serve.

springsoup3

Creamy Asparagus Soup

Serves 6

Ingredients

  • 1 pound fresh asparagus
  • 5 cups vegetable stock
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 medium-sized potatoes, diced
  • Salt and freshly-ground black pepper to taste
  • 1 cup light cream
  • Fresh chopped chives for garnish

Directions

Cut the bottom half of the asparagus spears into 2-inch lengths and place in them in a soup pot with the vegetable stock. Simmer, covered, for 20 minutes. Remove asparagus ends with a slotted spoon and transfer to a colander over a bowl, pressing on the stalks to get as much juice from them as possible, then discarding the fibrous stalks. Add the extracted juice back into the soup pot and return the stock to a simmer.

In a large skillet over medium heat, melt the butter and add the onion, stirring while cooking for 5 minutes. Cut the top half of the asparagus stalks into 1-inch pieces. Add the asparagus pieces, celery and potato to the onion and butter. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 5 minutes. Add the simmering stock and cover saucepan again, cooking another 7 or 8 minutes, until the potato is tender.

Process these cooked vegetables with a hand blender or in a food processor until smooth, then add this puree back into the soup pot, adding the cream. Simmer for 5 minutes, taste and add salt and pepper, if necessary.

Served warm or chilled, garnished with fresh chives.

springsoup2

Vegetable, Fennel Soup

4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 3 carrots, halved lengthwise and thinly sliced crosswise
  • 2 celery ribs, halved lengthwise and thinly sliced crosswise
  • 2 leeks, white parts only, halved lengthwise and thinly sliced crosswise
  • 1 fennel bulb—halved, cored and thinly sliced
  • 1 medium tomato, cut into 1/2-inch dice
  • 2 bay leaves, preferably fresh
  • 6 cups vegetable stock
  • One 3-inch square Parmigiano-Reggiano rind
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped basil
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes.

Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the stock and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.

Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.

springsoup5

Italian Vegetable Soup with Orzo and Pesto

6 servings.

Pesto Ingredients

  • 1 cup fresh baby spinach, packed
  • 1 cup fresh basil leaves, packed, plus extra leaves for garnish
  • 1/4 cup pine nuts
  • 1/2 cup canned diced tomatoes, drained (fresh may be substituted)
  • 4 garlic cloves, peeled
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste

Soup Ingredients

  • 2 leeks, white parts only, chopped (1 bunch of green onions may be substituted)
  • 3 carrots, peeled and sliced thin
  • 1 medium white potato, peeled and cubed
  • 4 cups vegetable stock
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup orzo
  • 1 cup green beans, cut into 1/2-inch slices (can also use frozen)
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 1/4 teaspoon dried crushed red pepper, or to taste
  • 2 tablespoons shredded Pecorino Romano or Parmesan cheese

Directions

Puree all pesto ingredients in a food processor. Season with salt and pepper. Set aside.

In large pot combine leeks, carrots, potato, stock and Italian seasoning. Cover and cook over medium heat, stirring occasionally until vegetables are almost tender, 8-10 minutes.

Add orzo and boil uncovered until orzo is almost tender, stirring often, about 5 minutes. Add green beans, cannellini beans and red pepper, cover and simmer 5-7 minutes.

Ladle soup into serving bowls. Divide pesto among the servings and swirl in to blend. Sprinkle with cheese, garnish with fresh basil leaves and serve.


wintertart1

Italian cuisine includes many different varieties of vegetables and they are cooked in every conceivable way.  Tomatoes, eggplants and peppers are popular in southern Italy and cabbage, asparagus and potatoes are more popular in the north. Recipes for savory pies appear in the oldest Italian cookbooks, often with the popular ingredients of the day.

Vegetable pies are great to make for lunch and light dinners. They are also good for entertaining, either as an appetizer or as a lunch entre with salads and other finger foods. These pies also make a perfect vegetarian main dish for a dinner party and the leftovers are terrific lunchbox fare, hot or cold.

These pies can also be economical because, you can use ingredients, you have on hand that you want to use before they spoil. These recipes are easy to make and can be even easier if you make the pastry in advance and keep several in the freezer for when you need them .

I like to keep these recipes healthy by using whole wheat flour and olive oil in the pastry dough and lower calorie ingredients in the tart fillings.

wintertart6

Whole Wheat Tart Pastry

Yeasted crusts are more rustic than buttery short crusts. They’re also easier to manipulate — they don’t crack or tear. Remember to roll this out thinly, so that it doesn’t become too bready.

Makes two 10-inch tarts.

Ingredients

  • 2 teaspoons active dry yeast
  • 1/4 teaspoon sugar
  • 1 large egg, at room temperature, beaten
  • 1/4 cup olive oil
  • 1 cup whole-wheat flour
  • 1 cup unbleached flour (more as needed)
  • 3/4 teaspoon salt

Directions

Dissolve the yeast in 1/2 cup lukewarm water, add the sugar and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine the flours and salt and stir into the yeast mixture.

You can use a bowl and wooden spoon for this, or a processor or a mixer by combining the ingredients using the paddle attachment. Work the dough until it comes together, adding flour as necessary. Turn out onto a lightly floured surface and knead gently for a few minutes or use the mixer’s dough hook, adding flour as necessary, just until the dough is smooth — do not overwork it. Shape into a ball.

Place in a lightly oiled bowl, cover the dough tightly with plastic wrap and allow to rise in a draft-free spot until doubled in size, about one hour.

Turn the dough out onto a lightly floured surface, gently knead a couple of times and cut into two equal pieces. Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap and let rest for five minutes. Then roll out into a thin round to fit a 10 inch pas, as directed in each recipe.

You can make the dough a day ahead and refrigerate it. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough will keep for a month in the freezer, if it’s well wrapped.

wintertart2

Spinach and Onion Tart

Serves 6

Ingredients

  • 1 whole wheat tart pastry (1/2 recipe), recipe above
  • 1 ½ pounds fresh spinach, stems removed or 3/4 pound baby spinach
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • Salt and freshly ground pepper
  • 1 teaspoon fresh thyme leaves, coarsely chopped or 1/2 teaspoon dried thyme
  • 4 eggs
  • 3/4 cup low-fat milk
  • 2 ounces Italian Fontina cheese, grated (1/2 cup)
  • 1 ounce freshly grated Parmesan (1/4 cup)

Directions

Preheat the oven to 350 degrees F. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.

Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme, salt and pepper to taste. Stir together just until spinach begins to wilt. Remove from the heat.

Whisk the eggs in a large bowl. Add 1/2 teaspoon salt and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Pour into the pastry-lined tart pan and place the tart pan on a baking sheet.

Place in the oven and bake 40 to 45 minutes, until the tart is set and beginning to color on the top. Remove from the oven and allow to cool for at least 15 minutes before cutting.

Serve warm or at room temperature.

Make Ahead: You can make the filling through Step 3 a day ahead and the crust can be made weeks ahead and frozen.

wintertart3

Zucchini and Feta Tart

Ingredients

  • 1/2 of the recipe for the whole wheat tart pastry, recipe above
  • 2 ½ pounds zucchini, ends trimmed
  • Salt
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup finely chopped dill
  • 1/2 cup chopped fresh mint or parsley
  • 1 cup crumbled feta
  • 3 eggs, beaten
  • Freshly ground pepper to taste

Directions

Preheat the oven to 350 degrees F. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.

Grate the zucchini using a food processor or a hand grater. Place in a large colander, salt generously and let drain for 1 hour, pressing down on it occasionally to squeeze out the liquid. After an hour, take up handfuls and squeeze out moisture (or wrap in a kitchen towel and twist the towel to squeeze out the moisture). Place in a bowl.

Heat oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about five minutes; then add the garlic. Cook, stirring, for one minute. Transfer to the bowl with the zucchini. Stir in the herbs, feta, eggs and pepper.

Pour the mixture into the pastry-lined tart pan and place the tart pan on a baking sheet. Place in the oven and bake 40 to 45 minutes, until the tart is set and beginning to color on the top.

Remove from the oven and allow to cool for at least 15 minutes before cutting. Serve warm or at room temperature.

wintertart4

Cabbage and Caramelized Onion Tart

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, cut in half root to stem, then thinly sliced
  • Salt
  • 2 garlic cloves, minced
  • 1 small cabbage, shredded or chopped (about 6 cups)
  • Freshly ground pepper to taste
  • 4 eggs
  • ¾ cup low-fat milk
  • ½ cup, tightly packed (2 ounces) shredded cheddar cheese
  • 1 whole wheat tart pastry (1/2 recipe), recipe above

Directions

Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown. Remove to a bowl and cover.

Heat the remaining olive oil over medium heat in the skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan and remove the pan from the heat.

Heat the oven to 350 degrees F. Oil a 10-inch tart pan and line with the dough.

Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper to taste. Stir in the onions, cabbage and cheese. Combine well. Pour into the tart pan and place the tar pan on a baking sheet. Bake 40 to 45 minutes until the top is lightly browned.

wintertart5

Mushroom Tart

Ingredients

  • 2 tablespoons extra virgin olive oil, plus extra for brushing the crust
  • 2 shallots or 1/2 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 8 oz white or cremini mushrooms, sliced 1/2 inch thick
  • 8 oz shiitake or wild mushrooms, sliced 1/2 inch thick
  • Salt 
  • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
  • 2 teaspoons chopped fresh thyme
  • Freshly ground pepper to taste
  • 4 tablespoons finely chopped flat-leaf parsley
  • 1 whole wheat tart pastry (1/2 recipe), recipe above
  • 3 eggs
  • 3/4 cup low-fat milk
  • 2 ounces Gruyère cheese, grated (1/2 cup)
  • 1 ounce Parmesan, grated (1/4 cup)

Directions

Heat the oven to 350 degrees F.

Line a 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with olive oil and place in the oven for 10 minutes. Remove from the oven and set aside on the baking sheet.

Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic and stir together for about 30 seconds. Add the fresh mushrooms, rosemary and thyme and turn up the heat, slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften. Continue to cook until the liquid evaporates. Remove from the heat, stir in freshly ground pepper to taste and the parsley.

Beat together the eggs in a medium bowl. Whisk the milk into the eggs. Add salt and pepper to taste and stir in the mushrooms and cheeses. Mix together well and pour into the crust.

Place in the oven and bake 35 to 45 minutes, until set and lightly browned.


pastatongithcover

Pasta, as an Italian staple, likely developed in the 12th century. Soon after, locals in the Naples region developed a way to mass-produce dried pasta, which allowed for long-term storage that helped to enable extended sea voyages. Pasta has changed little over the last 800 years. In Italy, it was traditionally the food of peasants, which meant just about everyone. Before the introduction of tomatoes from the New World, pasta was served with olive oil, garlic and local vegetables. It is a regular component of the Mediterranean diet.

What makes pasta healthy is the fact that it has a low glycemic index (GI) — a modern concept of how fast glucose, a sugar from carbohydrates, is absorbed into the bloodstream. The GI runs from zero to 100 and foods with a higher index number tend to spike the blood with sugar. Pasta’s low glycemic index is around 25 to 45, depending on the type. That’s in the range of many fruits and (non-potato) vegetables.

There are several reasons for pasta’s low GI rank. Semolina flour comprises large, crystal-like yellow particles. Its naturally strong gluten content prevents starch from leaching out quickly and, this in turn, leads to slower digestion, slower release of sugar into the blood and a greater feeling of satiation. Also, the extrusion process — the process in which the unleavened semolina dough is pushed through a die to give pasta its shape — creates “a very compact structure, which makes the carb release its energy slowly.

Whole-grain semolina pasta, a recent trend, does not necessarily have a lower GI. Rather, the whole grain adds micronutrients lost in the milling process, which can be important to good health. Pasta should be cooked al dente or slightly firm. Anything longer, can raise the GI index and pasta becomes unhealthy when it is overly processed or when it is topped with fatty ingredients. So when you’re deciding what to make for dinner and checking off prerequisites in your head – is it fast? is it healthy? will the kids eat it? – pasta is a surprisingly good choice, especially when paired with healthy ingredients.

pastatonight1

Pasta with Garlicky Roasted Broccoli

4- 6  servings

Ingredients

  • 6 cups fresh broccoli florets
  • 2 garlic cloves, finely chopped
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 16 ounces whole-wheat rotini or penne pasta
  • 1/2 cup chicken broth
  • 2 tablespoons unsalted butter
  • 1/4 cup  grated Parmesan cheese

Directions

Heat the oven to 400 degrees F. Bring a large pot of salted water to a boil.

Combine broccoli, garlic, walnuts, salt and pepper in a medium-size bowl. Drizzle with olive oil and stir until coated.

Place broccoli mixture on a large rimmed baking sheet and roast at 400 degrees F for 15 minutes, stirring twice.

Cook pasta following package directions for al dente, about 10 minutes. Drain and return to the pot.

Add broccoli mixture to the pasta pot and stir in broth, butter and Parmesan cheese.

pastatonight2

Whole-Wheat Spaghetti with Sausage and Peppers

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound mild or hot Italian turkey, chicken or lean pork sausage
  • 1 onion, sliced thin
  • 1 red and 1 green bell pepper, cut into slices
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 1 teaspoon dried italian seasoning
  • 1 cup canned crushed tomatoes in thick puree
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 2 tablespoons dry vermouth or dry white wine
  • 3 tablespoons chopped flat-leaf parsley
  • 3/4 pound whole-wheat spaghetti
  • 2 tablespoons grated Parmesan cheese, plus more for serving

Directions

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove. When the sausage is cool enough to handle, cut it into 1/2-inch slices.

Add the onion, peppers and 1/2 teaspoon of the salt to the pan. Cook, stirring frequently, until the vegetables begin to brown, about 5 minutes. Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer. Add the garlic and cook, stirring, for about 30 seconds. Add the Italian seasoning, tomatoes, broth, vermouth, the sliced sausage, the parsley and the remaining 1/2 teaspoon salt and bring to a simmer.

In a large pot of boiling, salted water, cook the spaghetti until al dente, about 11-12 minutes. Drain and toss with the sausage-and-pepper mixture and the Parmesan. Serve with additional Parmesan.

pastatonight3

Linguine with Shellfish and Sun-Dried Tomatoes

4 servings

Ingredients

  • 1 pound linguine
  • 6 tablespoons olive oil
  • 1 pounds sea scallops
  • 1 pound shrimp
  • 1/2 cup drained oil-packed sun-dried tomatoes, cut into 1/4-inch pieces
  • 6 cloves garlic, minced
  • 1 (8 ounce) bottle clam juice
  • 6 tablespoons chopped fresh parsley
  • 2 teaspoons lemon zest
  • 1/2 teaspoon dried red-pepper flakes

Directions

In a large pot of boiling, salted water, cook the linguine until al dente, about 11-12 minutes. Drain the pasta.

In a large skillet heat the olive oil and add the garlic and saute until tender.

Add the scallops and shrimp. Cook until shrimp turn pink, about 4 minutes. Add clam juice and pepper flakes. Cook for 3 minutes more.

To the cooked pasta add the sun-dried tomatoes, parsley and lemon zest; toss. Pour seafood mixture over the linguini and serve immediately.

Spaghettini with Mushrooms, Garlic, and Oil 

Spaghettini with Mushrooms, Garlic and Oil

4 servings

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/8 teaspoon dried red-pepper flakes
  • 1 pound button or portabella or wild mushrooms, sliced
  • 1 teaspoon salt
  • 1 pound spaghettini
  • 3 tablespoons chopped flat-leaf parsley
  • 1/4 teaspoon fresh-ground black pepper

Directions

In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute.

Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.

In a large pot of boiling, salted water, cook the spaghettini until al dente, about 9 minutes. Drain and toss with the mushroom mixture, the parsley and the pepper.

Linguine Carbonara

Linguine Carbonara

4 servings

  • Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 pound sliced bacon, cut crosswise into thin strips
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/2 teaspoon fresh-ground black pepper
  • 2 eggs
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt
  • 3/4 pound linguine
  • 2 tablespoons chopped fresh parsley

Directions

In a small frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine and pepper. Simmer until the wine is reduced slightly, about 3 minutes. Remove from the heat.

In a large bowl, whisk together the eggs, cheese and salt.

In a large pot of boiling, salted water, cook the linguine until al dente, about 11-12 minutes. Drain the pasta, add it to the egg and cheese mixture and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.



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