A quick dinner isn’t so quick, if you’re stuck washing a dozen pots and pans when you’re through. To me, nothing is worse than facing a mountain of dishes in the sink when dinner is over.
However, here is one solution – cook everything on a foiled-covered baking pan. This method ensures you won’t get stuck in the kitchen and it produces a great tasting dinner.
Orange Flavored Baked Chicken, Onions and Potatoes
The recipe is easily doubled or tripled depending on how many diners are at your table.
- 1 orange
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon. dried chili flakes
- 4 small potatoes, peeled and halved
- 1 small onion, cut into 1/2-inch-thick slices
- One large sprig of fresh rosemary, leaves minced
- 4 boneless chicken thighs (about 6 oz. each), trimmed of excess fat and skin removed
- 3/4 to 1 cup panko bread crumbs
Heat the oven to 425°F. Cover a rimmed baking sheet with foil and coat with cooking spray.
Finely grate 1 teaspoon orange zest and squeeze 1 tablespoon of orange juice from the orange. Stir together the juice, zest, oil, salt and the chili flakes in a small bowl.
Place the potatoes and onions on the baking sheet and brush them, on all sides, with some of the orange mixture.
Place the chicken in a medium bowl and pour the remaining oil mixture over the chicken thighs. Turn to coat well. Dredge the chicken in the panko crumbs, pressing the crumbs into the chicken.
Place the chicken on the foiled-lined baking sheet and sprinkle the thighs and vegetables lightly with salt and pepper. Sprinkle the vegetables and chicken with the minced rosemary.
Note: The recipe can be prepared ahead up to this point and refrigerated until time to cook dinner.
Place the pan in the preheated oven and roast for 20 minutes. Turn the potatoes and onions over. Continue to roast about for 20 minutes more, until the chicken is crisp and golden and the potatoes are lightly browned in spots.
When the chicken is done, remove the potatoes and onions to serving plates and top with the chicken.
Remove the foil from the pan, carefully, and guess what……no pan to wash tonight.
Cucumbers in Sour Cream Dressing
Note: Salting the cucumbers draws out excess moisture and helps keep the salad from getting watery.
Makes 2 servings
- 1 large cucumber, peeled and halved lengthwise
- 1 teaspoon kosher salt
- 1/3 cup sour cream
- 1 scallion, white and green parts, sliced
- 2 tablespoons white wine vinegar
- 1 tablespoon agave syrup or honey
- 1 tablespoon chopped fresh dill
Scoop out the seeds from the halved cucumbers with a spoon and slice into ¼ inch thick half-moons.
Place cucumber and scallion slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.
Combine the remaining ingredients in a mixing bowl. Add the cucumber and scallion slices and toss to coat.
Let salad stand for at least 5 minutes before serving, or chill in the refrigerator until serving time.
Ancona is a province in the Marche region of central Italy. The province is bordered by the Adriatic Sea in the north and the Apennine Mountains on the west. Ancona’s sandy beaches are popular with Italians but not well-known to tourists.
The hills of the region are littered with Medieval buildings and walls, and unlike many other often-invaded areas, historical architecture has been preserved and adapted for modern uses.
The Ancona port, one of the main ports on the Adriatic Sea, is located in the city of Ancona and is a busy passenger port with ferries running to Greece, Turkey, Croatia, Albania and Montenegro.
The city was founded in 387 BC by Greek settlers and the name Ancona comes from the Greek for elbow, due to its elbow-shaped harbor.
Many of the small craft workshops of the past scattered throughout the rural settlements have modernised and become small businesses, some of which have become major brands known all over the world (Indesit, Tod’s, Guzzini, Teuco). This evolution led to the emergence of ‘specialised’ industries: footwear, leather goods, furniture, household appliances and textiles, all made in the region.
The demand for Italian textiles and clothing is strong in the United States and Japan, as well as China, Hong Kong, Turkey and Russia. Italy is also a pioneer in the export of yarn, woolen fabrics, silk fabrics, clothing and hosiery.
A large area of the province’s land is farmland and much of it is used for wine production; as the production of Montepulciano, Sangiovese and Verdicchio grapes. Traditional feasts are held in the province during the harvesting period.
The mountainous regions and the Conero Regional Park, which contain dense forests, are where black truffles are found and they are sold throughout the province and neighboring provinces.
The main products grown are cereals, vegetables, animal products and grapes. Olives are also produced and managed by various harvesters. The sea has always furnished a plentiful supply of fish,
The influence of the neighboring regions, particularly Emilia-Romagna, can be seen in the popularity of fresh egg pasta and oven-baked pasta dishes in the province. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers.
In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite containing lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestrone di trippa, is also a regional specialty that is served with a battuto, lard pounded together with herbs.
Along the coast, fish soups are typical. Brodetto is prepared with a variety of fish. There are also a number of special, regional preparations for local seafood: cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; al forno or oven-broiled.
Meat is also popular. Pilotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs.
Some of the best cheeses made in the area are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slaatto and herb-flavored sheep’s milk cheeses. For a special treat, olive ascolane are stuffed with meat, dipped in egg and breadcrumbs and then fried.
Cicerchiata is a dessert made from yeast dough, shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Migliaccio is a dessert made with pig’s blood, sugar and citrus peel.
Broad Beans with Anchovies
Serve with crusty Italian bread as an appetizer.
- 2 lb broad beans, fresh and shells removed
- 2 cloves of garlic
- 1 pinch marjoram
- 4 anchovies
- 4 tablespoons extra virgin olive oil
- White wine vinegar to taste
- Salt and pepper to taste
Boil the broad beans in a small quantity of salted water until they are fairly “al dente”.
Prepare the topping with a chopped mixture of anchovies, garlic, marjoram, vinegar, oil, salt and pepper, to taste.
Pour the topping over the broad beans as soon as they have been drained. Serve immediately or at room temperature.
Brodetto (Fish Stew) Ancona-Style
You can use any type of fish–swordfish, squid, red snapper, shrimp, clams, mussels and lobster for this recipe with a total weight of 3 lbs.. Clean the clams and mussels well and put them into the stew whole. Some versions of brodetto use saffron instead of red pepper flakes and white wine instead of vinegar. You can substitute rice for the bread, as well.
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 carrot, chopped
- 2 celery ribs, chopped
- 2 bay leaves
- 1 cup chopped fresh parsley
- Red pepper flakes (chili) to taste
- 1 (28 ounce) can whole peeled tomatoes, mashed
- 1 1/2 pounds red snapper fillets, cut into 2 inch pieces
- 1/2 cup white vinegar or wine
- Salt and ground black pepper to taste
- 3 cups fish stock
- 1 pound clams in the shell, scrubbed
- 1/2 pound medium shrimp, with shells
- 6 (3/4 inch thick) slices Italian bread, toasted
Heat the olive oil in a large saucepan, Dutch oven, or a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley and red pepper.
Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Pour in the vinegar or wine and cook 10 minutes. Pour in the fish stock and add the snapper.
Cover, reduce the heat to low, and simmer for 10 minutes.
Gently mix in the clams and cook until the clams open (discard any that don’t) about 2 minutes, and then stir in the shrimp.
Cook until the shrimp are pink, about 3 minutes.
Place a slice of toasted bread in the bottom of each bowl. Ladle the brodetto over the bread and serve immediately.
Pollo in Potacchio
- 1 small chicken cut into 5 pieces (wing, drumstick, thigh and breast cut in half)
- 1 small onion
- 2 cloves garlic, peeled
- 1/4 cup dry white wine
- 1/4 cup chopped imported Italian tomatoes
- 4 sprigs of fresh rosemary
- Hot water
- 10 small Yukon gold potatoes
- Extra virgin olive oil
- Salt to taste
Line a dish with paper towels and lay out the chicken, skin side up. Let air dry uncovered in the refrigerator for 2 days.
Preheat the oven to 400°F.
Cut the potatoes into wedges. Place in a pot, cover with cold water, and add a pinch of salt. Over high heat, bring to a boil and cook for 5 minutes.
The potatoes will not be completely cooked. Drain in colander.
Add the potatoes to a mixing bowl and drizzle with olive oil. Add the leaves from two of the rosemary sprigs. Add a good pinch of salt and toss.
Pour the potatoes out onto a sheet pan and shake to separate. Roast in the oven for about 30 minutes, turning the potatoes once with a stainless steel spatula.
In a large skillet add a tablespoon of olive oil over medium heat. Add the chicken and brown on all sides, about ten minutes. Remove the chicken to a bowl.
Discard the rendered chicken fat and oil.
Add a tablespoon of olive oil to the large skillet, still over medium heat. Add the onions and garlic cloves; sauté until soft but not brown.
Add the white wine and rosemary sprigs; cook until the wine evaporates.
Reduce the heat to low and add the tomatoes. Season with salt and cook for 10 minutes.
Add the chicken and a splash of hot water. Turn the chicken over to coat. Cover and cook until the chicken is cooked through.
Serve the chicken topped with a little sauce and the potatoes.
Orange Cake – Ancona-Style
- 2 cups plus 2 tablespoons all-purpose flour, plus flour for dusting the pan
- 3 eggs
- Grated peel of 3 oranges
- 4 tablespoons (1/2 stick) butter, softened to room temperature, plus butter for greasing the pan
- 1 cup plus 3 tablespoons sugar
- 2 tablespoons orange liqueur
- 1 tablespoon whole milk
- 2 ½ teaspoons baking powder
- 2 cups freshly squeezed orange juice, with 3 tablespoons sugar dissolved in it.
Heat the oven to 350 degrees F. Thickly smear a Bundt pan with butter and dust with flour.
Put the flour, eggs, orange peel, 4 tablespoons softened butter, sugar and liqueur in a food processor and run until all the ingredients are evenly mixed.
Add the milk and baking powder and process again to incorporate into the mixture.
Pour the batter into the prepared pan (it won’t fill it up all the way) and place the pan in the preheated oven.
Bake for 40 to 45 minutes, until a cake tester placed in the center of the cake comes out clean..
Invert the cake while still warm and place it on a rimmed plate. Poke many holes into the cake with a thin handle from a wooden spoon.
Pour the orange juice over the cake slowly. At first, the holes fill to the brim with juice, but this will be absorbed by the cake. Repeat until all the juice is used.
Whatever juice ends up at the bottom of the cake, leave it there; it will eventually be absorbed.
Serve at room temperature. The cake keeps in the refrigerator, covered, for a week.
Here are some suggestions on how to use July’s bounty to create delicious, seasonal meals. You may have noticed that in a few recent salad recipes, I have not cooked the corn before adding it to the salad. Corn, this year, has been plentiful and sweet and I found the salads taste better if the corn is uncooked. The dressing permeates the corn and it tastes quite fresh. Figs and Pecans are also in season here where I live, in fact, the figs are from a friend’s tree. If figs are not available in your area now, you can save this recipe until they are. Peppers and tomatoes are plentiful now and melons are at their peak.
Cold Salad Plate For 2
Cantaloupe Rounds Filled with Tuna Salad
Cut 2 rounds from a the center of a ripe, peeled cantaloupe and remove the seeds. Center the rounds on 2 dinner plates.
Mix the tuna salad:
Combine one 6.4 oz package of tuna, ¼ cup diced onion, ¼ cup diced celery, 1 teaspoon Dijon mustard and ½ cup mayonnaise.. Place half the tuna salad in each cantaloupe round.
Make the deviled eggs:
Cut 3 hard-boiled eggs in half. Remove the yolks to a small bowl and mash them. Add 1 tablespoon finely chopped onion and 1 tablespoon finely chopped celery.
Add a little sprinkle of salt, ¼ teaspoon Dijon mustard and 2 tablespoons mayonnaise.
Mix well and use the fillings to stuff the egg whites. Arrange on the salad plate and sprinkle with chopped parsley.
Add sliced fresh tomatoes to the salad plate and serve with warmed cornbread or rolls.
- 1/2 green bell pepper, seeded and finely diced
- 2 teaspoons extra-virgin olive oil
- 1 cup fresh corn kernels (from 2 ears)
- 1 jalapeno pepper, seeded and chopped
- 1 medium tomato, seeded and diced
- 2 tablespoons chopped red onion
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or agave syrup
- 1/2 teaspoon Kosher salt
- Chopped parsley
- Homemade Corn Tortilla Chips, see recipe below
Mix the corn, green pepper, jalapeno, tomato and red onion in a bowl. Stir in the olive oil, the lime juice, honey and salt. Mix well.
Refrigerate for a few hours or overnight to marinate. Garnish with chopped parsley and serve with tortilla chips.
Chili-Lime Tortilla Chips
Bake at 400 degrees F until crispy, about 15 minutes. Once they come out of the oven, squeeze more lime juice over them. Serve with the corn salsa.
Summer Chicken Salad
- 8-9 oz boneless chicken breasts
- ½ sweet onion, diced
- 2 celery stalks, diced
- 1 cup red grapes, halved
- 1 tablespoon lemon Juice
- 3/4 cup mayonnaise
- 1/2 cup whole pecans, toasted
- Parsley for garnish
I like to poach chicken in broth for salads. Place 2 cups of water with a salt free chicken bouillon packet in a medium saucepan. Add a little salt and pepper.
Bring to a boil and add the chicken. Lower the heat and cover the pan. Cook the chicken about 15-20 minutes or until they are white through the center.
Cool in the broth. Drain the chicken and dice. Save the broth for when you need chicken broth for a recipe.
Place the diced chicken in a mixing bowl with the remaining ingredients, except the pecans. Chill.
By hand, break half of the pecans into pieces and stir into the salad. Arrange the salad on a serving plate and decorate with the remaining pecans and garnish with parsley.
Makes 9-10 cakes
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 – 1/4 teaspoon cayenne pepper
- 1 tablespoon melted butter
- 1 cup whole milk
- 1 large egg
- 1 tablespoon honey
- 1 cup fresh corn kernels
- 1/2 cup shredded white cheddar cheese
- 2 tablespoons olive oil
- Roasted tomato salsa, recipe below
Whisk together the flour, cornmeal, baking powder, salt, pepper and cayenne in a medium bowl. Make a well in the center and add the milk, egg, honey and cooled melted butter.
Whisk together the wet ingredients, then incorporate the dry ingredients (do not over mix). Mix in the corn and cheese.
Heat the oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of the batter into the skillet and cook until golden brown and the cakes are cooked through, 2 to 3 minutes per side.
Serve the corn cakes topped with Roasted Tomato Salsa.
Roasted Tomato Salsa
- 8 oven roasted tomatoes, finely chopped, see recipe
- 1 jalapeño chili, finely diced
- 1/4 teaspoon salt
- 1/4 cup finely chopped onion
- 1 teaspoon cider vinegar
Mix the ingredients together and allow to rest at room temperature until serving time for the flavors to blend.
Fresh Fig Tart
- One 9-inch refrigerated pie crust, at room temperature
- 1 pound fresh figs, stemmed and halved lengthwise
- 1/4 cup apple jelly, heated
- 1 tablespoon sugar
- 2 teaspoons lemon juice
- 1 cup chopped pecans
Preheat oven to 400°F.
Press the dough onto the bottom and up the sides of a greased 9-inch tart pan.
Place the figs in a large bowl. Sprinkle with the sugar and lemon juice; toss gently to combine.
Spread the warm jelly over the pastry.
Arrange the figs in a circular pattern on the jam covered pastry. Sprinkle with pecans.
Bake for 35 minutes or until the fruit juices bubble and the crust is browned. Cool before cutting.
Turin (Torino in Italian) is an important business and cultural center in northern Italy and the capital of the Piedmont region. The city has a rich culture and history, and is known for its numerous art galleries, restaurants, churches, palaces, opera houses, piazzas, parks, gardens, theaters, libraries, museums and other venues. The city currently hosts some of Italy’s best universities, colleges, academies, lycea and gymnasia, such as the six-century-old University of Turin and the Turin Polytechnic. It is often referred to as the Automobile Capital of Italy and the Detroit of Italy, as it is the home of Fiat and Alfa Romeo.
Alfa Romeo Automobiles, an Italian car manufacturer, has been involved with car racing since 1911. The company was owned by Istituto per la Ricostruzione Industriale between 1932 and 1986. It became a part of the Fiat group In 2007 and the Alfa Romeo brand was transformed into the current Alfa Romeo Automobiles S.p.A., a subsidiary of Fiat Chrysler Automobiles Italy.
Originally, the company was founded as Società Anonima Italiana Darracq (SAID) in 1906 by the French automobile firm of Alexandre Darracq, with some Italian investors. In late 1909, the Italian Darracq cars were selling slowly and the Italian partners of the company hired Giuseppe Merosi to design new cars. In 1910, a new company was founded named A.L.F.A., initially still in partnership with Darracq. The first non-Darracq car produced by the company was the 1910 24 HP, designed by Merosi. A.L.F.A.who ventured into motor racing with drivers Franchini and Ronzoni competing in the 1911 Targa Florio with two 24-hp models.
The firm’s initial location was in Naples, but even before the construction of the planned factory had started, Darracq decided late in 1906 that Milan would be more suitable and a tract of land was purchased in Lombardy where a new factory was erected.
In 1915, the company came under the direction of Neapolitan entrepreneur Nicola Romeo, who converted the factory to produce military hardware for the Italian and Allied war efforts. In 1920, the name of the company was changed to Alfa Romeo. In 1921, the Banca Italiana di Sconto, a backer for Nicola Romeo & Co, went bankrupt and the government stepped in to support industrial companies affected by the failed bank, among which was Alfa Romeo.
In 1933, the state ownership was reorganized under the name of the Istituto per la Ricostruzione Industriale (IRI) by Benito Mussolini’s government. The company struggled to return to profitability after the Second World War and turned to mass-producing small vehicles rather than hand-building luxury models. In 1954, it developed the Alfa Romeo Twin Cam engine, which would remain in production until 1994. During the 1960s and 1970s, Alfa Romeo produced a number of sporty cars but struggled to make a profit and so it was sold to the Fiat Group in 1986.
Alfa Romeo has competed successfully in many different categories of motor sport, including the Grand Prix motor racing, Formula One, sports car racing, touring car racing and rallies. The first racing car was made in 1913, three years after the foundation of the company, and Alfa Romeo won the inaugural world championship for Grand Prix cars in 1925. The company gained a good name in motor sport, along with a sporty image. Enzo Ferrari founded the Scuderia Ferrari racing team in 1929 as an Alfa Romeo racing team, before becoming independent in 1939. It holds the world’s title of the most wins in the world.
Once motor sports resumed after the Second World War, Alfa Romeo proved to be the car to beat in Grand Prix events. The introduction of the new Formula One for single-seat racing cars provided an ideal setting for Alfa Romeo’s Tipo 158 Alfetta and Giuseppe Farina won the first Formula One World Championship in 1950. Juan Manuel Fangio secured Alfa’s second consecutive championship in 1951.
The track in the photo above was built on the roof of the factory that opened in Turin’s Ligotto district in 1923. The factory’s assembly line began at the ground floor and ended on the top-level, where cars were taken for a test run around the track. Spiraling ramps inside the building allowed the cars to be driven back down and into showrooms. The factory closed in 1982, after which Fiat held a competition for its redevelopment. Architect Renzo Piano, whose work includes the New York Times building and London’s “vertical city,” the Shard, secured the commission. His workshop transformed the old factory into a public space complete with shopping center, theater, hotel, convention center and art gallery. A helipad and bubble-shaped, blue glass meeting room were added to the roof to cater to interested business travelers. You can still visit the rooftop test track, but the days of cars looping around the course are gone.
Turin cuisine shows the influence of its closeness to France in its use of butter and complex sauces. This area is also the home of solid chocolate, bread sticks (called grissini) , risotto and some of Italy’s most renowned wines, including Barolo, Barbaresco and Barbera d’Asti. Italian vermouth, in Italy an aperitif, is another product of Turin and Turin is still the headquarters of many vermouth manufacturers, the most famous of which is Martini and Rossi.
Anchovies are used in many dishes. Bagna Caôda is a sauce made of garlic, olive oil, butter, anchovies and occasionally truffles. The sauce is served in a small earthenware pot that is kept hot while it is served. Vegetables are then dipped in the sauce.
A typical beef stew, bollito misto is usually made with four or more meats. Beef and chicken are staples of the dish, as is some type of sausage. These ingredients are often mixed with other meats that are available. The stew is served with a green sauce made from parsley, garlic, anchovies, olive oil and other ingredients according to the preference of the cook.
Turin, Italy is perhaps best known for the white truffle, a rare food that is sought by cooks around the world. Rare is the person who can afford white truffles as they generally sell for between $2,500 and $3,500 per pound. The white truffle season runs from September through December. During the season many towns around Turin have truffle fairs and auctions where you can often get tastes of regional dishes made with truffles.
- 10 anchovies in salt
- 1 bunch of Italian flat-leaf parsley
- Two handfuls of fresh basil leaves
- 1 peperoncino (small hot chilli)
- 1 hard-boiled egg yolk
- 1/2 cup of good virgin olive oil
- Lemon juice
- 1 clove of garlic
Wash the anchovies very well under cold running water to remove the salt. Remove the bones and allow the anchovies to dry.
Cook the garlic cloves in boiling water for 3 minutes. Squeeze the garlic out of the skins.
Put the garlic into a food processor with all the other ingredients except the anchovies and puree until smooth.
Put a little of the sauce onto a serving dish and layer the anchovies over it. Put some more sauce on top.
Let rest at room temperature for at least 1 or 2 hours to allow the flavors to blend.
Pasta with Mushrooms
- 1 oz dried porcini mushrooms
- 1/2 cup dry white wine
- 4 oz pancetta, finely diced
- 2 tablespoons unsalted butter
- 2 lb assorted mushrooms (Portobello, Crimini, Common White, etc.), thinly sliced
- 2 shallots, peeled and finely diced
- 4 sprigs fresh thyme leaves
- Salt & freshly ground black pepper
- 1/2 cup heavy cream
- 1 lb. long pasta (spaghetti, linguine, etc.)
- 4 tablespoons flat leaf Italian parsley, finely chopped
Combine the dried porcini and the wine in a small bowl and soak for thirty minutes.
Fill a large pot with four to six quarts of water and bring the water to a boil. Add the pasta and salt to the water and stir. When the pasta is al dente, drain and pour onto a serving bowl.
Heat a large saute pan to medium high heat and add the pancetta. Cook until slightly crisp.
Add the butter and allow it to melt. When the bubbles have subsided, add the fresh mushrooms. Saute the mushrooms until the juices have all but evaporated.
Raise the heat to high and add the porcini and wine. Add in the shallots and the thyme. Saute, stirring frequently until the wine has nearly evaporated. Add salt & pepper to taste and the cream.
Allow the sauce to boil until it has reduced and thickened. Remove from the heat.
Pour all of the mushroom sauce over the pasta and toss well. Garnish with the chopped parsley.
Chicken Torino Style
- 2 slices prosciutto
- 2 tablespoons Gorgonzola cheese
- 2 slices mozzarella cheese
- 2 boneless skinless chicken breasts
- 1 small clove garlic, minced
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- Salt and freshly ground black pepper
Preheat the oven to 400 F. Lightly oil a baking dish.
Sauté the garlic in a medium ovenproof skillet with 1 tablespoon of oil until light brown.
Season the chicken with salt and pepper. Cut a slit in each chicken breast and fill the pocket with 1 slice of mozzarella, 1 tablespoon of Gorgonzola cheese and half of the sautéed garlic.
Wrap a slice of prosciutto around each chicken breast.
In the same skillet used for the garlic, brown the chicken in the butter and remaining oil for about 2 minutes on each side.
Place the skillet in the oven and bake for about 20 minutes or until the chicken is cooked through.
Makes eight 6-ounce servings
- 2 cups (500 ml) whole milk
- 2 cups (500 ml) heavy cream
- 3/4 cup (140 grams) granulated sugar
- 12 egg yolks
- 4 sheets (12 grams) gelatin
- 12 ounces (340 grams) gianduja chocolate*, finely chopped
- 2 teaspoons vanilla extract
- 1 cup lightly sweetened whipped cream
- 1/2 cup chopped and toasted hazelnuts
Heat the milk, cream and half of the sugar in a saucepan.
Whisk together the remaining half of the sugar and the egg yolks until the mixture lightens in color. Soak the gelatin sheets in cold water.
Once the milk mixture is hot, temper the yolk mixture by adding a little of the milk mixture at a time and whisking together until both mixtures are combined.
Return the mixture to the saucepan and cook on medium heat, stirring slowly and constantly. Heat the mixture to 175° F or until it coats the back of a spoon. Remove the pan from the heat.
Ring all of the excess water out of the gelatin and immediately add to the heated mixture. Stir until it is incorporated.
Strain half the heated mixture over the finely chopped chocolate and slowly whisk together until the mixture combines. Strain the remaining half of the heated mixture over the chocolate mixture and whisk together.
Add the vanilla extract and combine.
Pour into serving dishes. Refrigerate until set, about 4 hours. Garnish with whipped cream and chopped hazelnuts.
*Cooking Notes: Gianduja chocolate is available at most gourmet food stores. If you are unable to find gelatin sheets, you can substitute 1 package (a scant 1 tablespoon) of the powdered gelatin. Follow the manufacturer’s directions for softening the gelatin in water, then add to the heated mixture before straining over the gianduja.
This is the season of abundance. Now cherries, apricots, plums, summer squash, watermelon and tomatoes, etc., start showing up at the markets – and they’re not being shipped here, unripe, from Mexico, Guatemala or Chile. This is truly the hallmark of the beginning of the season of abundance. There is so much to choose from, you have to stop yourself from buying more than you can use in a week. I try to incorporate as many of these vegetables and herbs into my recipes to get full benefit from them. I also freeze some produce for the winter, when these items are not available.
I don’t like a lot of mayonnaise in my salads, but feel free to add additional mayonnaise if ½ cup is not enough for you. Use seasonal vegetables in the salad whenever possible.
- 8 oz elbow macaroni
- 2 celery stalks, finely diced
- 1/2 onion finely diced
- 1/2 bell pepper finely diced
- 1 cup grape tomatoes, halved, seeded and finely diced
- 1/4 cup spicy cherry peppers, diced or pickle relish
- 1/4 cup minced parsley
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- Pinch black pepper
Make the dressing by combining the ingredients and set aside while you cook the macaroni. Cook the pasta al dente in boiling salted water, drain and add the dressing while the pasta is warm.
Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need salt. The mayonnaise, pasta cooked in salted water and seasonings add enough.
Chill the salad for several hours before serving.
Herb Marinated Grilled Chicken
The marinade used for this chicken recipe makes the chicken really delicious.
- One 3-4 pound chicken, wing tips removed
- 1 tablespoon fresh lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- ½ cup finely chopped fresh herbs ( I used oregano, basil, sage, parsley, rosemary, chives and thyme because that is what is growing in my garden.)
- 1/4 cup extra-virgin olive oil
Combine the marinade ingredients in a small mixing bowl or measuring cup.
Using kitchen shears, cut along both sides of the chicken backbone; remove the backbone (Save it for broth).
Turn the chicken, breast side up, and press down firmly on the breast bone to crack and flatten it. Tuck the wings under the back.
Transfer the flattened chicken to a medium glass baking dish. Loosen the skin a little and rub the marinade under and over all the skin of the chicken.
Cover the dish with plastic wrap and refrigerate overnight. Remove the chicken from the refrigerator one hour before cooking.
Heat an outdoor grill to high with all the burners on, then, turn one or two burners to the lowest setting to create a low heat area.
Grill the chicken, skin side down over the hot side of the grill, until the skin is browned and crisp, about 8-10 minutes. Turn the chicken skin side up and move to the low heat side of the grill.
Cover and grill over low heat until cooked through, about 20 – 30 minutes. Internal temperature should be around 170 F.
Transfer the chicken to a cutting board and let rest for 10 minutes. Internal temperature should rise to 180 F. Carve the chicken and serve.
Big Batch Basil Pesto
Pesto freezes well. I don’t add Parmesan cheese to basil pesto until I am ready to serve it.
Makes 3 cups
- 4 cloves garlic, peeled and halved
- 2 teaspoons kosher salt
- 2 teaspoon coarsely ground black pepper
- ½ cup chopped walnuts
- 4 cups packed fresh basil leaves
- 3/4 cup extra virgin olive oil
Wash basil well and drain in a colander.
In the bowl of a processor, place the garlic, salt, pepper and walnuts. Process until ground. Add the basil leaves and return the top with the spout removed.
While the machine is running slowly pour in the olive oil and process until the mixture is smooth. Pour into a refrigerator container or into freezer containers.
Drizzle a layer of olive oil on the top of the pesto to keep it from turning dark.
Green Beans and Potatoes with Pesto
- 1 pound potatoes, cut into thick slices
- 1 pound green beans, trimmed and cut into 1-inch pieces
- 1/4 cup Basil Pesto, recipe above
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan
- 1 tablespoon fresh lemon juice
Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes.
Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 5 minutes. Drain
Transfer the vegetables to a large serving bowl. Season lightly with salt and pepper. Add the pesto, Parmesan cheese and lemon juice. Stir to coat evenly.
Leftover Grilled Chicken Salad Plate
- Leftover grilled chicken, sliced (see recipe above)
Any combination seasonal vegetables, such as :
- Sliced tomatoes
- Cooked corn on the cob, shucked
- Red onion, sliced
- Sliced bell pepper
- Boiled potatoes
- Sliced cucumber
- Cooked green beans
- Slices of ripe cantaloupe melon
- 3 cups fresh lettuce
- Homemade Ranch Dressing, (see recipe here)
Line a serving platter with the lettuce. Arrange the chicken slices and vegetables over the lettuce in an attractive pattern. Drizzle with the Ranch dressing before serving.
Chocolate Zucchini Cake
- 2 cups all-purpose flour
- 1/2 cup cocoa, plus extra for the pan
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened applesauce
- 1/2 cup buttermilk
- 1/2 cup semisweet mini chocolate chips
- 2 cups shredded zucchini
- 2 1/2 cups cappuccino chips or semisweet chocolate chips
- 1 cup heavy (whipping) cream
- Chocolate sprinkles for garnish, optional
Preheat the oven to 325°F. Lightly coat a 9″ x 13″ pan cake pan with cooking spray and lightly dust with cocoa powder.
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, baking powder and salt. Set aside.
Squeeze the shredded zucchini dry in a paper towel to remove some of the moisture.
In the large bowl of an electric mixer, beat together the sugar, butter and oil until well blended and light.
Add the egg and continue beating. Beat in vanilla, buttermilk and applesauce.
Stir in the flour-cocoa mixture. Fold in the grated zucchini and mini chocolate chips.
Pour the batter into the prepared pan.
Bake the cake for 50 minutes or until a cake tester inserted in the center comes out clean. Cool on a rack.
To make the topping:
Heat the chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Pour into a bowl and chill.
When ready to frost the cake, whisk the topping and spread on top of the cake. Add the chocolates sprinkles, if using.
Store the cake in the refrigerator.
Chianti, Italy, is the Classico wine region in the province of Tuscany, Italy. Chianti” is the name of the wine region but the wine from Chianti is known as Chianti Classico, to distinguish it from other Chianti wines that come from areas of Tuscany outside the Chianti region. Stretching between Florence and Siena, in the heart of Tuscany, the Chianti wine region is highly romanticized area with its terracotta-roofed towns and vineyards stretching across sun-draped hillsides. However, you no longer will find the straw-wrapped wine bottles readily available. Today, Chianti vintners produce excellent, nuanced wines that are worthy of elegant surroundings.
The Chianti DOCG covers all the Chianti wine region and includes a large stretch of land encompassing the western areas of Pisa near the coast of the Tyrrhenian Sea, the Florentine hills to the north, the province of Arezzo in the east and the Siena hills to the south. These vineyards overlap the DOCG regions of Brunello di Montalcino, Vino Nobile di Montepulciano and Vernaccia di San Gimignano. Any Sangiovese-based wine made according to the Chianti guidelines from these vineyards can be labelled and marked under the Chianti DOCG should the producer wish to use the designation.
The first definition of a wine-area called Chianti was made in 1716. In 1932 the Chianti area was completely re-drawn and divided in seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina. Wines labelled “Chianti Classico” come from the biggest sub-area of Chianti, that includes the original Chianti heartland. Only Chianti from this zone may boast the black rooster seal (known in Italian as a gallo nero) on the neck of the bottle, which indicates that the producer of the wine is a member of the Chianti Classico Consortium, the local association of producers.
During the 1970s producers started to reduce the quantity of white grapes in Chianti. In 1995, it became legal to produce a Chianti made completely from Sangiovese grapes. For a wine to retain the name of Chianti, it must be produced with at least 80% Sangiovese. Aged Chianti (38 months instead of 4–7), may be labelled as Riserva. Chianti that meets more stringent requirements (lower yield, higher alcohol content and dry extract) may be labelled as Chianti Superiore, although Chianti from the “Classico” sub-area is not allowed to be labelled as “Superiore”.
The Antinori family has been producing wine in the region since the 1300s. The family company, Marchesi Antinori, is planting for the future. In the fall of 2012, a new, architecturally stunning winemaking facility, called Antinori nel Chianti Classico, was inaugurated. And in March of the following year, the glass-and-steel complex opened to the public for tours of its elegant cantina and grounds. “The idea was to bring the heart of the company back to the countryside where the wine is produced,” says Antinori, who represents the family wine business’s 25th generation. “We wanted to have a winery which was not a monument, but integrated in the landscape.”
The facility includes a 129,000-square-foot, multilevel winery, with an energy-efficient gravity-flow system and naturally cool underground barrel rooms that have yet to need air-conditioning. In addition, the new location houses the company’s headquarters, an auditorium, boutique, restaurant, museum, olive oil mill and a facility for producing sweet Vin Santo. Its most dramatic features are the glass-walled tasting rooms that rise above the cathedral-like barrel cellars and the exterior onion-peel staircase that climbs to a terrace built on a swooping 70-foot roof overhang.
Is identified in one of three ways (see below):
The region or sub-region will always be located next to the classification level
Classification (DOCG, DOC, IGT, Vino da Tavola)
This is never next to the classification and often indicates that the wine is a blend of grapes, as in the case of a Super Tuscan wine.
Italian wineries will often use words like Tenuta, Azienda, Castello or Cascina in their name.
What makes Chianti the perfect food wine?
Chianti, a red blend from Tuscany, is as essential to Italian cuisine as extra virgin olive oil.
When you think of pairing Chianti with food, most people think of pasta and it is a perfect combination, but there is so much more that you can pair with Chianti.
It’s a great compliment to strong-tasting poultry dishes, spiced lamb or even beef (as long as it’s not overly fatty). If you are looking for a good wine with pizza, Chianti is a good choice.
Chianti’s is a perfect accompaniment for lasagna. It’s higher acid level stands up well to Lasagna’s rich tomato sauce and it has enough flavor to stand up to sausage or meat that is often part of the dish.
A rich meat sauce made with a tomato and wine base pairs with Chianti.
Roasted Leg of Lamb
The herbs used to flavor the meat pair perfectly with the slightly acidic nature of Chianti.
It was first created in San Francisco by the fishermen whose diet was pretty much limited to whatever they caught at sea and didn’t sell. Trading with other fisherman for different types of seafood brought variety and, in the process, created one of the world’s favorite seafood stews. The brininess brought by the seafood along the tomato flavor are the ideal compliment for Chianti.
Pair pizza with Chianti. Chianti is light enough to not overwhelm pizza Margherita’s simple flavors of basil, tomatoes and cheese.
Main Dish Recipes to Serve with Chianti Wine
Pork and Mushroom Ragu
- 1 oz dried porcini mushrooms
- 2 cups beef broth
- 1 tablespoons olive oil
- 4 oz pancetta, minced
- 2 lbs boneless pork ribs, cut into 1″ cubes
- 1 large onion, finely chopped
- 1/2 cup carrots, finely chopped
- 8 oz cremini mushrooms, finely chopped
- 3 cloves garlic
- 1 cup dry white wine
- One 16 oz can peeled tomatoes, in their juice and chopped
- 1/4 flat leaf parsley, minced
- 1 lb package pappardelle pasta
In a small saucepan, bring the beef broth to a boil. Soak porcini mushrooms in the boiled broth for 30 minutes. With a slotted spoon, remove the porcini, chop them and set them aside. Reserve the broth.
Heat the oil in a large heavy bottomed saucepan over medium high heat. Add a layer of pork ribs and brown the meat on all sides, about 3 – 5 minutes per side. Remove the browned pork, set aside and repeat with the remaining pork until all the pieces are well browned.
Pour off any remaining fat from the pan. Add the pancetta and cook until lightly browned, about 5 minutes. Add the cremini mushrooms and cook until they are softened and most of the released juices evaporate. Add the garlic, onions and carrots and cook until softened, about 6-8 minutes.
Add the wine, meat, reserved porcini beef broth, chopped porcini mushrooms and tomatoes to the pot. Mix well and bring it to a brisk simmer.
Cover and adjust heat to a low simmer for 1-1/2 hours. Stir frequently, add 1/4 cup of water as needed to keep it moist.
Cook the pappardelle pasta al dente according to package directions. Drain. Mix the pasta with the ragu and top with the parsley.
Chicken and Sausage Skewers
- 2 sprigs of rosemary, leaves chopped
- 1 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 1/2 lbs boneless skinless chicken thighs cut into 2″ pieces
- Salt and pepper to taste
- 8 oz. thin sliced prosciutto, cut each slice in half
- 1 1/2 lbs fresh Italian sausage cut into 2″ pieces
- Sage leaves
- 12 skewers
Over low heat in a small saucepan, heat the olive oil and the chopped rosemary leaves. Once the oil and rosemary start to sizzle, remove from the pan from the heat and cool to room temperature (can be done 4 days in advance).
Whisk 1/4 cup of the rosemary oil with the white wine vinegar; add the chicken pieces and marinate for 30-60 minutes. Reserve the remaining oil.
Remove the chicken pieces from the marinade and lightly season with salt and pepper. Wrap each piece of chicken with a piece of prosciutto.
Alternate the chicken and sausage on the skewers, placing a sage leaf between them. Each skewer should have about 2 pieces of chicken and 2 pieces of sausage to make 12 skewers.
Refrigerate the kebabs until ready to cook. When ready to grill, brush the chicken and sausage with some of the remaining rosemary oil.
Heat a grill and create a low heat section. Cook the skewers over low heat and turn frequently to avoid burning, about 5 minutes on each side. Brush with more rosemary oil if the meat appears dry during cooking.
Alternatively, the skewers can be cooked in the broiler until they are browned.
Classic San Francisco Cioppino
- 1/4 cup olive oil
- 1/4 cup butter
- 1 rib of celery, chopped
- 1 onion, diced
- 4 cloves crushed garlic
- 1 red bell pepper, diced
- 1/4 pound crimini mushrooms, sliced
- One 28 oz. can crushed tomatoes
- 1/3 cup tomato paste
- 2 cups clam juice
- 2 cups dry white wine
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon each dried basil and dried oregano
- 1/2 teaspoon red pepper flakes (chili)
- 1 large cooked Dungeness crab (about 2 pounds), cracked and cleaned, still in the shell.
- 2 pounds fresh halibut fillet or other firm-fleshed white fish, cubed
- 24 large shrimp, peeled and deveined
- 1 dozen mussels OR clams OR oysters OR a combination of those, depending on what is available
In a large pot, melt the butter with the olive oil over low heat.
Sauté the celery, onions and garlic until soft (about 5 minutes). Add all the other ingredients EXCEPT the seafood and simmer on low heat, uncovered, for one hour. Add a little water if the sauce becomes too thick. Adjust seasonings to taste.
Add the white fish and shrimp. Simmer, covered, for about 5 minutes. Add mussels and simmer for 3-5 minutes more, until the shells open. Discard any mussels that do not open.
Add the crab last and just heat through. Ladle the stew into large bowls and serve with crusty sourdough bread and lots of napkins.
- 1/2 cup Italian seasoned dried breadcrumbs
- 1/3 cup golden raisins
- 1/3 cup pine nuts
- 3 cloves garlic, finely chopped
- 1/2 cup grated provolone cheese
- 1/2 cup freshly grated Parmesan
- 4 tablespoons extra virgin olive oil, divided
- 1 flank steak, about 1 1/2 pounds, pounded to 1/8 inch thickness
- Salt and freshly ground black pepper
- 1 small onion, finely chopped
- 3/4 cup dry red wine
- 2 (28-ounce) cans diced tomatoes
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Preheat the oven to 350 degrees F.
Mix together the first 6 ingredients in a bowl. Stir in 2 tablespoons of the oil. Season with salt and freshly ground black pepper.
Place the filling over the flank steak covering it evenly. Starting at the shorter end, roll up the flank steak into a tight cylinder. Tie the roll with butcher’s twine (kitchen string).
Heat a large ovenproof skillet or Dutch oven over medium high heat. Add the remaining 2 tablespoons of oil and the braciole. Brown the meat on all sides, about 10 minutes total.
Carefully remove the braciole to a plate. Add the onion to the pan and cook until tender, about 5 minutes. Add the wine and bring to a boil, scraping the bottom of the pot. Add the tomatoes.
Bring to a boil and then reduce heat to medium low. Allow to simmer for a few minutes to incorporate all the ingredients. Season with salt and freshly ground black pepper.
Put the braciole back into the pan. Cover with a lid or foil and place in the oven. Bake turning the braciole every 30 minutes and basting with the tomato sauce.
After one hour uncover the pan and bake until the meat is tender, about 1 1/2 to 2 hours. Add more wine or water to the sauce if needed as it cooks.
Remove the braciole from the sauce and let rest for ten minutes. Remove the twine.
Slice the braciole into 1 inch thick slices. Transfer to a warmed platter. Spoon the sauce over. Sprinkle with the basil and parsley.
In the US, we waste roughly 40 percent of all the food we produce. Food production is a resource-intensive process, requiring water, energy, land, soil, human labor and an elaborate web of production, processing and distribution. When we throw away food, all these resources are squandered.
Fortunately, the food waste dilemma is solvable. While the problem must be addressed at every sector of the food system, as individual food consumers, there are plenty of ways we can all help reduce waste – especially since there’s so much room for improvement. If you are interested in embracing a more sustainable lifestyle, eliminating food waste is an important and easy way to start. Reducing your food waste is actually very simple; all you need to do is buy what you need and eat what you buy.
If you buy more food than you can eat, you’ll eventually have to throw some away. Avoid waste by shopping smarter. Make a plan of what to cook for the next week based on what is available seasonally. Write a shopping list based on that plan.
Make a conscious effort to keep track of the food you have – and then remember to eat it.
Learn to store foods properly to keep them fresh as long as possible. Use this chart to learn this information: http://www.savethefood.com/food-storage
The dinners this week will highlight my frugal nature. If you recall last week, I made several toppings for grilled steak and those leftover toppings can become the star in a new dish.
The leftover topping recipes can be found here.
Pizza with Peppers and Onions
- 1 lb pizza dough, at room temperature
- 1 cup leftover Tomatoes, Red Onion and Balsamic Sauce (see link above)
- 2 cups leftover Peppers and Onion Topping (see link above)
- 1 lb mozzarella cheese, sliced thin
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
Preheat the oven to 450 degrees F. Place an oven rack in the lowest position in the oven.
Spread the pizza dough to the edges in a greased pizza pan.
Top the dough with the mozzarella slices.
Spread the tomato sauce over the cheese. Top with the peppers and onions and then with the oregano. Sprinkle on the Parmesan cheese.
Place the pizza on the bottom oven rack and bake 15-20 minutes.
Chicken Cutlets with Mediterranean Salad
- 2 thin chicken cutlets
- 1/4 cup flour
- 1 egg, beaten
- 3/4 cup Italian seasoned bread crumbs
- Olive oil
- 1/2 cup leftover olive topping (see link above)
- 1 small head of romaine lettuce, sliced
- Half a cucumber, sliced
- 1 tomato, sliced
- 1/4 of a red onion, sliced
- 1 cup crumbled Feta cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 1 1/2 teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
For the chicken
Add enough oil to cover the bottom of a large skillet and heat over medium-high heat.
Set up the dredging stations: one rimmed plate for the beaten egg, one plate for the flour and one plate for the bread crumbs.
Using a fork, coat the chicken first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.
Saute each breast in the oil for about 2 minutes on each side. The cutlets are cooked when chicken is firm to the touch but not rock hard.
Remove and drain the chicken on a paper-towel-lined dinner plate.
For the salad:
In a large salad bowl, combine the Romaine with the other salad ingredients.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour the dressing over the salad, toss and serve alongside the chicken cutlet.
Extra sausage may also be used for pizza or as an addition to pasta. See recipe below.
- 1 lb Italian pork sausage
- 1 cup leftover cooked peppers and onions (see link above)
Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on the bottom of the grill, then light the charcoal.
When the charcoal turns grayish white about 15 minutes after lighting, the grill is ready. If using a gas grill, preheat the burners on high, covered for 10 minutes.
On a charcoal grill, spread the coals over the rear two-thirds of the firebox and leaving the front third coal-free. On a gas grill, turn off all but one burner. Sausages should be grilled over indirect heat.
There’s no need to prick sausages with toothpicks or a fork before grilling. Perforating the casing only releases flammable fats, juices and flavor.
Lightly brush or rub the casings with olive oil. This prevents sticking and makes them extra crisp.
Handle with care. The key to a juicy sausage is to keep the casing intact. Use tongs and don’t break the sausage skin when turning.
Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.
Rotini Pasta with Creamy Pesto and Zucchini
We planted basil last week and within a few days I had enough leaves to make pesto for this recipe.
- 12 oz rotini pasta
- 1/2 cup homemade or store-bought basil pesto
- 1/4 cup half & half
- 1 medium zucchini, diced
- 1 teaspoon olive oil
- Pinch of salt and black pepper
- 2 grilled Italian sausage links, diced, if using
- ½ cup grated Parmesan cheese
Boil a pot of water and add salt and rotini. Cook the pasta al dente. Drain.
In the same pot, heat the olive oil and add the diced zucchini and a pinch of salt and pepper. Cook about 2 minutes and add the diced sausage. Cook another 2 minutes.
Turn off the heat and add the pesto and half & half. Stir well. Add the grated Parmesan cheese and cooked pasta. Mix well and serve.