4 seervings
Ingredients
2 tablespoons olive oil
2 shallots diced
1/2 pound Swiss chard {about 1 bunch}
2 garlic cloves, finely grated
½ teaspoon dried thyme leaves
Kosher salt and black pepper to taste
¼ cup dry white wine
1 1/2 cups chicken stock
1 lb pkg potato gnocchi (fresh, frozen, or shelf-stable all work)
¼ teaspoon red pepper flakes
Grated Parmesan cheese for serving
4 sweet Italian sausage links
Directions
Wash chard well, remove stems, and cut leaves into smaller pieces. Place in a colander and set aside.
In a Dutch oven or large deep skillet with a cover, heat oil over medium-high heat. Add sausage links and brown on all sides. Remove to a plate and set aside.
Add shallots and cook until tender about 3 minutes.
Stir in garlic, thyme, and a large pinch of salt and black pepper, and sauté about 1 minute longer.
Add wine, scraping up the brown bits at the bottom of the pot, and let the wine reduce by half, 2 minutes.
Pour in stock and 1/2 teaspoon salt, and bring to a simmer.
Stir in gnocchi, browned sausage links, and chard leaves. Cook, partly covered, for 15 minutes, over low heat until the chard is soft. Stir several times to keep the gnocchi from sticking to the pan.
Stir in the red pepper flakes, remove from the heat.
Taste and add more salt, if needed. Serve in pasta bowls with grated cheese on the side.
Chicken Piccata With Gnocchi
Serves 2
Ingredients
2 – 6 to 8 oz boneless, skinless chicken breasts
1 teaspoon Kosher salt and ½ teaspoon black pepper
1/4 cup all-purpose flour
¼ cup olive oil
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
¼ cup white wine, or dry vermouth
2 lemons, each cut in half, 3 halves juiced and 1 half thinly sliced, crosswise
1 cup chicken broth
2 tablespoons capers, rinsed and
drained
3 tablespoons minced fresh parsley
Gnocchi
1 pkg shelf-stable potato gnocchi
Salt
1 tablespoon of butter
½ cup greeted Parmesan cheese.
Directions
Pound chicken breasts between plastic wrap to an even thickness.
Season the chicken on both sides with salt and pepper. Lightly coat in flour. Shake off excess.
Cook gnocchi and set aside.
Heat a large skillet over medium-high heat. Add the olive oil and the chicken. Turn the heat to high and saute the chicken 2 minutes per side. Remove the chicken to a plate and set aside.
Add butter to the pan and heat on medium until the butter melts. Add the shallot, garlic, and lemon slices. Saute until the shallots are tender and the lemon slices begin to brown. Remove the lemon slices and place them with the chicken. Add the wine and cook for 2 minutes. Add the chicken broth and bring to a simmer. Cook the sauce for 5 minutes at a simmer. Add the capers, chicken, and lemon slices to the pan. Heat and sprinkle with parsley.
Place chicken on serving plates. Top with lemon slices and a few tablespoons of Piccata Sauce.
Add the gnocchi and butter to the skillet and toss the cooked gnocchi in the sauce and add the Parmesan cheese. Serve with the chicken.
Roasted Carrots
Ingredients
8 large carrots, ends removed
2 tablespoons unsalted butter cut into small pieces.
Salt and ground black pepper
1 teaspoon dried thyme
Directions
Adjust the oven rack to the middle position and heat the oven to 425 degrees F. Cut carrots on the diagonal into two-inch pieces and place them in a large baking dish.
dot with butter, and sprinkle with thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
Cover the dish tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, about 30 minutes.
Short Ribs
I like to serve this dish with potato gnocchi and garden peas.
8-10 servings
Ingredients
6 lb. English-style beef short ribs
3 tablespoons olive oil
Kosher salt and ground black pepper
All-purpose flour
2 diced carrots
1 medium diced onion
1 small-diced fennel bulb
1 teaspoon dried thyme
1 tablespoon. finely chopped garlic
2 teaspoons paprika
2 teaspoons ground coriander
1teaspoon minced anchovies
2 cups dry red wine
26-28 oz canned crushed tomatoes
2 cup lower-salt beef broth
Directions
Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 tablespoons. of the oil over medium heat.
Place 1 cup flour, 2 teas[oons salt, and 1 teaspoon pepper in a large ziplock plastic bag. Add the ribs and shake the bag until the ribs are coated.
Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
Add the remaining oil, carrots, onions, and fennel to the pan. Season with salt. Cook, stirring up any browned bits on the bottom of the pan until the vegetables are soft and lightly browned, 6 to 8 minutes. Add the thyme, garlic, paprika, coriander, and anchovies, and cook, stirring, until well distributed and fragrant, about 1 minute.
Pour the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is bubbling
Transfer all the ribs (and any juices that have accumulated) back into the pot. Add the tomatoes and beef broth, Arrange the ribs as evenly as possible and no more than two layers deep. You may also transfer the mixture to a large baking dish and cover it with foil.
Place the pan or dish in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork-tender, about3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)
Serve the ribs with the sauce spooned over, sprinkled with chopped parsley.
Make-Ahead Tips
It’s best to braise short ribs a day ahead for a couple of reasons. First, this allows you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven. Reheat the sauce on the stovetop.
Stuffed Chicken Breasts
2 to 4 servings depending on how large you like your portions.
I prefer to butterfly the chicken rather than cut a pocket. The breasts are much easier to fill if butterflied.
Ingredients
2 {8 oz} boneless skinless chicken breasts
Kosher salt and black pepper
Extra virgin olive oil,
For the stuffing
1/4 cup cooked spinach, squeezed dry
1/2 cup shredded mozzarella
1 tablespoon grated Parmesan
1 teaspoon olive oil
Breading
½ cup flour seasoned with salt and pepper
1 egg beaten
1 cup panko crumbs mixed with 1 teaspoon dried Italian seasoning
4 slices of tomato from a large tomato, ¼ inch thick
Olive oil
Directions
Preheat the oven to 400 degrees F
Make the filling. In a small mixing bowl combine the stuffing ingredients. Mix until well combined.
Pat the chicken breast dry. Place the breast on a cutting board. With a boning knife, butterfly the breast. Place it between two pieces of plastic wrap and pound lightly with a meat mallet to even the meat out. Repeat with the second breast.
Place half of the filling on one breast. Press down firmly on the filling to help it stick to the breast. Fold the other half over the filling and press the edges to seal. Repeat with the second breast.
Dredge the breasts in flour, then dip in the egg, and finally press in the panko crumbs. Place the breast in an oiled baking dish. Drizzle lightly with olive oil.
Bake for 25 minutes. Remove the baking dish from the oven and top each breast with two tomato slices. Place the dish back in the oven for 5 more minutes or until a meat thermometer registers 165 degrees F.
Gnocchi With Peas
Ingredients
One 17 oz pkg Potato Gnocchi or
Homemade Gnocchi
2 pounds russet potatoes
3 eggs
1 cup all-purpose flour
Sauce
1/2 cup freshly grated Parmesan cheese
4 tablespoons butter
1 cup frozen peas, defrosted
Salt and pepper to taste
Directions
To make homemade gnocchi
In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.
While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition.
Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.
On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).
Heat the butter and peas.
To cook the gnocchi
In the Dutch oven bring a large amount of salted water to a rapid boil. Add the gnocchi; cook for 10 to 15 seconds or until the gnocchi starts to float to the top. Using a slotted spoon, transfer the gnocchi as they rise to the top of the boiling water, to the p of the pan with the butter and peas. Add the cheese and mix well. Serve.
Italian Style Swordfish
Serve with a Tomato Salad
2 servings
Ingredients
1 Swordfish Steak, 1 inch thick, about 12 oz
Salt and pepper to taste
½ cup garlic butter, melted (see recipe)
1/4 cup Italian Panko
When ready to grill:
Brush the fish with half the garlic butter, sprinkle with salt and pepper, and press the panko onto the top of the fish.
To grill or broil
Place a sheet of heavy foil on a baking sheet and poke a few holes in the foil.
.Heat an outdoor grill or broiler to high. Slide the foil with the fish still on it onto the grill grates or the broiler pan. Lower heat to medium. Cook about 12-15 minutes until the crumbs begin to brown the and the fish is cooked through. Do not turn fish. Remove fish to a plate and pour the remaining garlic butter sauce over fish.
To air-fry or bake
Preheat the oven or air-fryer to 400 degrees F. Place the swordfish in the air-fryer basket and Cook for 10 minutes. Check the temperature of the swordfish. It is perfectly done when it reaches, 145 degrees F.
Gnocchi in Parmesan Cream Sauce With Peas
Ingredients
One 17 oz pkg Potato Gnocchi or
Homemade Gnocchi
2 pounds russet potatoes
3 eggs
1 cup all-purpose flour
Cream Sauce
½ cup whipping cream
1 cup frozen peas, thawed
½ teaspoon salt
½ teaspoon ground white pepper
1 garlic clove, grated
1/2 cup freshly grated Parmesan cheese
3 tablespoons butter
Directions
To make homemade gnocchi
In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.
While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition. Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.
On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).
For the sauce
In a medium saucepan heat cream over medium heat. Stir in garlic, peas, salt, and pepper. Simmer gently for 2 minutes. Stir in Parmesan cheese; simmer gently for 1 minute more. Stir in butter until melted. Cover the and keep over the lowest heat setting.
To cook the gnocchi
In the Dutch oven bring a large amount of salted water to a rapid boil. Add the gnocchi; cook for 10 to 15 seconds or until gnocchi start to float to the top. Using a slotted spoon, transfer the gnocchi as they rise to the top to the pan with the sauce.
I have special menus for the dinners that I like to cook during the holiday season. This post is one of them and in the weeks to come, I will share some of my other holiday menus.
Beef Tenderloin
What size tenderloin should you cook? I always figure a half-pound of boneless meat per person. If any of it is leftover, that is just fine but like a good Italian, we have to make sure we have enough food for everyone. For the recipe below, I used a 3 lb. beef tenderloin. I usually buy them when they are on sale and save them for special occasions. It is my favorite cut of beef. Recently, I bought 2 and cut each in half and froze each half separately. The cooking directions are the same no matter what size tenderloin you cook because the width of the meat determines the cooking time. Since a tenderloin is very lean, it benefits from having a sauce served with it.
Ingredients
6 servings
Beef
3 lb beef tenderloin (size will depend on how many people you are serving)
1 tablespoon coarse sea salt
1 tablespoon coarse black pepper
Olive oil
Wine Sauce
6 tablespoons butter
½ cup shallots (3 medium)
1 cup dry red wine
1 cup beef broth
Mushroom Caps
Directions
Preheat the oven to 450 degrees F.
Spray a metal roasting pan with olive oil cooking spray.
I use a metal pan for this dish so that it can go on the top of the stove to make a sauce after the beef is finished roasting.
Tie the beef with kitchen string and place the roasting pan.
Coat with olive oil. Sprinkle coarse salt and cracked pepper evenly all over the meat. Add the mushroom caps to the pan.
Roast the beef for 30 minutes for medium-rare (25 minutes for rare and 35 minutes for medium).
Remove the pan from the oven, place the meat and mushrooms on a platter and cover tightly with aluminum foil.
Allow the beef to rest for 10 minutes.
To make the wine sauce:
Place the empty pan on the stove top over low heat.
Melt 2 tablespoons of the butter in the pan and add the shallots; cook about 1 minute, stirring frequently.
Add wine; cook about 4 minutes until reduced slightly. Stir in the broth. Heat to boiling.
Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup.
Whisk in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire. Pour into a serving bowl.
Slice the meat and serve with the sauce.
Potato Gnocchi
6 servings
Ingredients
2 medium baking potatoes, cooked and peeled
1 teaspoon salt
1/2 teaspoon black pepper
1 cup whole milk ricotta cheese
1 egg
2 cups 00 (Italian) flour or all-purpose flour
Butter Sage Sauce
3 tablespoons unsalted butter
8 large fresh sage leaves, cut into slivers
Salt
1/3 cup freshly grated Parmigiano-Reggiano cheese
Directions
Dice the cooked potatoes and place them in an electric mixer bowl. With the paddle attachment mash the potatoes. Add the salt and pepper.
Mix the egg and ricotta together in a small mixing bowl. Add to the potatoes in the mixer along with the flour.
Mix until thoroughly combined and the dough comes together.
Place the dough on a floured board and knead a few minutes until smooth. Divide in half. This recipe usually comes out to weigh about 2 lbs.
Wrap one half in plastic wrap and refrigerate until it is time to cut the gnocchi.
Wrap the other half in plastic and place in a freezer zip-lock bag. Freeze the dough for another time. This dough freezes well.
Defrost overnight in the refrigerator when you want to use it.
To shape the gnocchi:
Divide the dough into golf ball sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface.
Cut into 1 inch pieces.
Take a fork and place it against one side of each gnocchi to make a fork design on each and continue with the remaining pieces.
Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.
Place the butter in a large microwave glass mixing bowl and heat in the microwave until melted.
To cook:
Carefully drop the gnocchi into salted boiling water and remove them with a wide spider or a slotted spoon immediately as they float to the surface.
Allow the water to drain back into the pot. Place the gnocchi in the bowl with the melted butter. Sprinkle lightly with salt.
Add the cheese and sage. Mix carefully and serve.
Creamed Spinach
6 servings
Ingredients
2 tablespoons unsalted butter
1/2 a small onion, finely diced
1 large clove garlic, minced
2 (10 oz) packages frozen chopped spinach, thawed and drained
2 ounces (4 tablespoons) cream cheese
1/2 cup heavy cream
1/4 cup grated Parmesan or Romano cheese
Salt and pepper
Directions
In a saucepan, melt the butter and saute the garlic and onion for a few minutes, until the onion softens.
Add the cream cheese, heavy cream and Parmesan cheese. Cook over medium heat until the cream cheese is melted.
Whisk until smooth. Add salt and pepper to taste.
Squeeze all the water from the defrosted spinach and add to the cheese sauce.
Simmer on low heat for about 10 minutes, stirring often. Serve immediately.
Gnocchi are Italian dumplings and they should be light and fluffy when you serve them. Store bought gnocchi can be a little dense and heavy. How do you get the lightness in the dough? By not using too much flour and using flavor ingredients that are not heavy. I never just use just flour and potato in the dough. I like to add ricotta cheese and alternate the potato with other vegetables, such as butternut squash, pureed carrots, sweet potatoes or spinach. They are not difficult to make at home, so give gnocchi a try.
Potato Gnocchi
Ingredients
2 medium baking potatoes, cooked and peeled
1 teaspoon salt
½ teaspoon black pepper
1 cup whole milk ricotta cheese
1 egg
2 cups 00 (Italian) flour or all-purpose flour
Directions
Dice the cooked potatoes and place them in an electric mixer bowl. With the paddle attachment mash the potatoes.
Add the salt and pepper.
Mix the egg and ricotta together in a small mixing bowl. Add to the potatoes in the mixer along with the flour.
Mix until thoroughly combined and the dough comes together.
Place the dough on a floured board and knead a few minutes until smooth.
Divide in half. This recipe usually comes out to weigh about 2 lbs.
Wrap one half in plastic wrap and refrigerate until it is time to cut the gnocchi.
Wrap the other half in plastic and place in a freezer zip-lock beg. Freeze the dough for another time.
This dough freezes well. Defrost overnight in the refrigerator when you want to use it.
To shape the gnocchi:
Remove the dough from the refrigerator about 30 minutes before making the gnocchi.
Spread some flour on a large work surface and cut the dough into four equal pieces.Take one piece and cut it in half.
Roll the piece of dough into a snake about 1/2 inch thick, then cut it into 1 inch pieces.
Dust the gnocchi with a little flour and push the tines of a fork into one side of the dumpling.
Place the gnocchi on a waxed paper tray dusted with flour and cover with a dry kitchen towel.
To cook the gnocchi
Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty.
Place a pasta bowl close to the stove.
Add the gnocchi to the boiling water and cook until they rise to the top of the boiling water.
You may have to do this in batches, so as not to crowd the pan.
Remove the gnocchi with a spider, allowing the water to drain and place the gnocchi in the bowl.
Continue until all the gnocchi are cooked.
Sauces for Gnocchi
Tomato and Fresh Basil
Ingredients
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper
Directions
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil.
Reduce heat and simmer, uncovered for about 15 minutes or until thickened. Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste.
Basil Pesto
Ingredients
2 cups fresh basil leaves (about 1 large bunch)
3 cloves garlic
½ cup pine nuts (or walnuts)
3/4 cup freshly grated hard cheese such as Parmigiano-Reggiano or Pecorino-Romano cheese, or a combo of the two
½ cup olive oil
Kosher salt to taste
Directions
Combine all the ingredients except the oil and cheeses in a food processor. Pulse until the pesto is blended into a slightly coarse paste.
Transfer to a bowl and stir in the oil and cheeses.
To serve with pasta, you can toss the cooked pasta directly with the pesto. Or, if you want to thin out the pesto sauce a little, add a spoonful or two of the hot pasta water to the pesto, then toss with the cooked pasta and serve right away.
Mushroom Cream
Ingredients
1 pound cremini mushrooms, cleaned and sliced
4 garlic cloves, minced
1/2 cup white wine
2 teaspoons fresh thyme, chopped
1/2 cup half & half
1/2 cup Grana Padano cheese, grated (or Parmesan)
1/2 cup fresh parsley, chopped
salt and pepper, to desired taste
Directions
Heat a large nonstick skillet over medium high heat. Add oil and butter, swirl to coat the skillet.
Add the onion, mushrooms, garlic and a pinch of salt and pepper; sauté 20 minutes until mushrooms are browned and have released their liquid.
Add wine and thyme and cook for a few minutes until liquid has evaporated. Remove pan from heat.
Add hot cooked pasta another sprinkling of salt, half & half and Grana Padano to the skillet, tossing to combine.
Add cooking pasta cooking liquid until desired moistness and continue to toss. Sprinkle with parsley.
Gorgonzola Cheese
Ingredients
1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
1/2 apple, diced
1/4 cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley
Directions
Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally.
Season with salt, black pepper, and cayenne pepper.
Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes.
Drain pasta, reserving a cup of pasta water.
Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Primavera
Ingredients
2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
1/4 teaspoon ground black pepper
Directions
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
And Our Favorite
Butter Sage
Ingredients
1/4 cup unsalted butter
1 cup grated Parmesan or Pecorino cheese
Black pepper to taste
12 sage leaves, sliced
To make the sauce:
Heat the butter and sage together in a small skillet. Pour the melted butter over the cooked gnocchi, add the cheese and mix well. Garnish with black pepper and serve immediately.
The Province of Rovigo is located in the Veneto region in the northwestern section of Italy. Rovigo lies in the southern part of the region in the Po Valley and is crossed by two major rivers: the Po and the Adige. It is a land where a dense network of canals, drainage units, reclaimed lands and plantations coexist with nature. A quiet world, where silence is only interrupted by the sound of birds and the flow of the Po River.
The Medieval influence can be seen in the towers that look over the cities in the province, such as the tower in via Pighin and the two leaning towers: Donà – one of the highest Italian towers – and the Mozza tower. The Cathedral dedicated to St. Stephen preserves many sculptures and paintings. The National Archaeological Museum contains Etruscan and Roman artifacts.
True to Italian tradition, many feasts and festivals are held throughout the Province of Rovigo, celebrating age-old customs that still flourish today. Strawberries, wheat and polenta are just some of the foodstuffs that are featured in these festivals in addition to the traditional Christmas and Easter celebrations. The Sagra degli Aquiloni (Kite Festival) is an event dedicated to children with prizes for the most beautiful and the highest-flying kite. The carnival celebration in Fratta Polesine might be one of the most beautiful events. The parade of carnival floats, games and events among the monuments of the old town on the last Sunday of carnival is very popular, as is the carnival cuisine.
Many crops grow well in the fertile Po Basin. Beans, radicchio, asparagus, pumpkins, squash, corn, celery, artichokes and cherries. All lend themselves perfectly to the region’s cooking. Excellent honey is produced here. Wine culture is strong in the region, with many types of whites and reds being produced here. Wine and grappa making are favorite hobbies because of the excellent quality of the region’s grapes. There are a great variety of excellent local wines, such as Refosco ai Merlot, Cabernet Sauvignon, Lambrusco and Raboso. White wines include Malvasia, Sauvignon, Riesling and Trebbiano.
Rice production has been honed to a fine art in the region, with countless creamy risotto recipes giving testament to the fact that rice is important. Cattle farming and the dairy industry are highly prized in this area (butter is often used instead of olive oil in cooking) and cheeses find their way into many dishes.
The typical cuisine of the region is based on local products that, of course, would include rice. Along the coastline, fish and shellfish are favorite additions and typical foods include platters of steamed shellfish, pasta with cannucce (mantis shrimp) and gnocchi with baby mullet and fried local fish. Risotto (cooked with eel, mullet and bass), rice in a fish broth, guinea fowl “in tecia” (cooked in an earthenware pot) or the fòlaga (bald coot stewed with beans) are all popular dishes.
A well-known appetizer is “sarde in saor” (sardines in sweet and sour sauce). Another great food tradition in the region is cicchetti, small snacks or side dishes that are usually eaten with a small glass of wine at the popular wine bars. These snacks are often tiny sandwiches, plates of olives or other vegetables, halved hard-boiled eggs, small servings of a combination of one or more of seafood, meat and vegetable ingredients laid on top of a slice of bread or polenta and very small servings of typical full-course plates. Like Spanish tapas, one can also make a meal of cicchetti by ordering multiple plates.
Once you go inland, away from the sea, the food of the hill and mountain towns becomes more hearty, with polenta, gnocchi, horsemeat and wildfowl, particularly duck, are the featured ingredients for main dishes. Bigoli are a rough, thick homemade spaghetti, usually made from wheat flour, that are laboriously extruded through a special tool used only for that purpose. Radicchio is popular with varieties all named after cities they are grown in or near: Treviso, Verona, etc.
Sweet and Sour Sardines (Sarde in Saor)
Ingredients
- 12 fresh sardines, cleaned
- 60 ml (1/4 cup) extra virgin olive oil
- 1 onion, thinly sliced
- 125 ml (1/2 cup) dry white wine
- 125 ml (1/2 cup) white wine vinegar
- 1 pinch of ground cinnamon
- 50 g (1/3 cup) raisins
- 2 thyme sprigs
- Toasted pine nuts and lemon wedges, to serve
Directions
Brush sardines with 1 tablespoon of olive oil and season with salt and pepper. Heat a large grill pan or frying pan over medium heat and cook the sardines, turning once, for 8 minutes or until just cooked. Set aside.
Heat 2 tablespoons of oil in a clean frying pan over medium heat. Add onion and cook, stirring, for 10 minutes or until softened. Add wine and vinegar and simmer for 2 minutes or until slightly reduced, then add cinnamon, raisins and thyme. Simmer for a further 2 minutes, then remove from the heat. Pour onion mixture over the sardines, then cool completely. Drizzle with remaining oil and scatter the pine nuts on top. Serve with lemon.
Crostini with Radicchio
20 crostini
Ingredients
- 7-8 oz (200 g) radicchio leaves
- 1 onion, finely chopped
- 3 tablespoons olive oil
- 1 2/3 fluid oz (50 ml) red wine
- Salt
- Pepper
- Parsley, finely chopped
- 1 ½ oz Grated Parmesan cheese, grated
- 20 baguette slices
Directions
Cut the radicchio into thin strips. Sauté the onion and the radicchio in hot oil and deglaze the pan with the red wine.
Add salt and pepper and stir, making sure that the liquid doesn’t boil away completely. Mix the parsley into the dish and spread the mixture on the baguette slices.
Bake the baguettes in a preheated oven at 425 degrees F (220°C) for about 6 minutes, sprinkle them with cheese and serve.
Supa da ajo (Garlic soup)
Ingredients for 4 people:
- 4 thin slices of stale bread, cut into small cubes
- 6 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 2 cups of hot chicken stock
- 2 eggs
- Salt
- Chopped parsley, for garnish
Directions
Crush the garlic cloves.
Pour the oil into a large saucepan.
Add the garlic and cook for 5 minutes on very low heat.
Remove the garlic.
Add the bread cubes. Stir.
Pour in the hot chicken stock.
Season with salt.
Let it simmer for 30 minutes.
Crack the eggs into a bowl and whisk them.
Pour them slowly into the hot soup.
Cook for 3 minutes stirring continuously.
Serve garnished with parsley.
Italian Pumpkin Gnocchi
Ingredients
For the gnocchi:
- 1 ½ lbs (700 g) pumpkin
- 8 tablespoons breadcrumbs
- 1 egg
- 3 ½ oz (100 g) flour, plus extra for the forming the gnocchi
- 1 ¾ oz (50 g) grated Grana Padano cheese
- Salt & pepper
For the sauce:
- 3 oz (80 g) butter
- Sage leaves
- 1 ¾ oz (50 g) grated Grana Padano cheese
Directions
To cook the pumpkin.
There are two ways:
- Cut the pumpkin into pieces, leaving the skin on, and put it in the oven (350ºF/180°C) for 30 minutes. Then peel it and mash the pulp.
- Peel the skin, cut the pumpkin into pieces and put it in the microwave with a couple of tablespoons of water and microwave on high for 15 minutes.Cool to room temperature.
Mix the pumpkin with breadcrumbs, egg and salt. Add the flour gradually until a soft dough forms.
Flour the counter or a pastry board and form the dough into 1 inch thick long ropes. Cut each rope into 1 inch pieces and gently press each with the prongs of a fork on two sides.
Put the prepared gnocchi on a floured cutting board or baking sheet. When all the gnocchi are formed, you can cook them.
Cut the butter and sage into small pieces and place them on a baking sheet. Heat the oven to 350 degrees F., then turn it off. Place the baking sheet with the butter in the oven.
Boil a large pot of salted water and add the gnocchi, a dozen at a time. As soon as they rise to the surface, scoop them out with a skimmer and place them on the baking sheet in the oven.
As the gnocchi are cooked add them to the baking sheet.
When all the gnocchi are cooked, place them in a serving bowl with a generous amount of grated Grana Padano cheese.
Pumpkins haven’t always been popular. In fact, pumpkins were hardly eaten by people for a considerable part of the 19th century. Now, we have pumpkin flavored yogurt, coffee, candies, muffins and more. While the round orange pumpkin is the most recognizable pumpkin, pumpkins come in many different shapes, sizes, and colors. Pumpkins are native to Mexico, but are grown on every continent except Antarctica. Americans love pumpkin, but so do the people on the other 6 continents who choose to grow them. America’s love is usually concentrated around Halloween and Thanksgiving.
Today, more pumpkins are grown in Italy than in America. In all of Italy’s diverse 20 regions, it is the people of Veneto, who give the pumpkin its highest esteem. The pumpkin — marina di Chioggia, also known as sea pumpkin, after its native town in the lagoon, is the most popular. The pumpkin’s bland and compact flesh make them an ideal canvas for the savory and sweet creations of Italians cooking, such as pumpkin risotto, pumpkin tortelli, cappelletti and gnocchi.
Italian Pumpkin
Smaller is Better
Choose sugar pie pumpkins or other flavorful varieties. Small and sweet with dark orange-colored flesh, they’re perfect for pies, soups, muffins, and breads.
A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.
Field pumpkins, which are bred for jack-o’-lanterns, tend to be too large and stringy for baking.
Choose A Cooking Method
There are three ways to transform an uncooked pumpkin into the puree used in baking:
Baking Method
Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
In a shallow baking dish, place the two halves face down and cover with foil.
Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
For silky smooth custards or soups, press the pumpkin puree through a sieve.
Boiling Method
Cut the pumpkin in half, discarding the stringy insides.
Peel the pumpkin and cut it into chunks.
Place in a saucepan and cover with water.
Bring to a boil and cook until the pumpkin chunks are tender.
Let the chunks cool, then puree the flesh in a food processor or mash it with a potato masher or food mill.
Microwave Method
Cut the pumpkin in half, discarding the stringy insides.
Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above.
You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, so you can enjoy fall pumpkins for months to come.
Pumpkin and Leek Risotto
Ingredients
- 6 cups chicken or vegetable stock
- 4 tablespoons butter, divided
- 1 leek
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 1/2 cups pumpkin, peeled and diced
- Salt and freshly cracked black pepper
- 1/2 cup grated Parmesan, plus additional for serving
Directions
Cook the pumpkin:
Preheat oven to 400 degrees F (200 degrees C).
Toss the pumpkin with a tablespoon of olive oil and one, small minced garlic clove in a large bowl. Season with salt and black pepper. Arrange the pumpkin in a single layer on a baking sheet.
Roast until tender and lightly browned, 25 to 30 minutes.
Wash the leek well and dice the white and light green parts.
In a saucepan, bring 6 cups stock to a simmer.
Melt 2 tablespoons butter in a large saucepan over medium heat and add the diced eek. Stir for 4-5 minutes or until soft. Reduce heat to low. Add 2 cups Arborio rice and stir to coat in the butter.
Add 1/2 cup dry white wine and cook, stirring, until liquid is absorbed. Add stock, a ladleful at a time, stirring after each addition until all liquid is absorbed.
When rice is almost cooked, add the pumpkin. Continue cooking,.until the pumpkin is hot and the rice is tender.
Season with salt and freshly cracked black pepper, then stir in 1/2 cup grated Parmesan and the remaining 2 tablespoons butter. Serve topped with extra Parmesan cheese.
Pumpkin Gnocchi
3-4 servings
Ingredients
- 1 cup whole milk ricotta cheese
- 1 cup pumpkin purée (not pie filling)
- 2 large egg yolks
- 2 teaspoons kosher salt (plus more as needed)
- 2 teaspoons dark brown sugar (packed)
- 1/4 teaspoon freshly grated nutmeg
- Ground white pepper
- 11/2 cups all-purpose flour (plus more as needed)
- 6 tablespoons unsalted butter
- 2 teaspoons fresh sage leaves, finely chopped
- Ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup hazelnuts,toasted and coarsely chopped (optional)
Directions
Line a baking sheet with parchment paper and lightly dust it with flour; set aside.
Bring a large pot of generously salted water to a boil over high heat. (Do not heat the water if you plan to freeze the gnocchi.)
Drain the ricotta in a fine-mesh strainer over a large bowl for a few minutes. Place in a mixing bowl and add the pumpkin, egg yolks, salt, brown sugar, nutmeg and a few pinches of white pepper. Stir to combine. Add the flour and mix until the dough just comes together. (It will be very soft and slightly sticky, but don’t overwork the dough or it will become tough and heavy.)
Generously flour the work surface and turn out the dough. Pat it into a rough rectangle and cut it into 4 equal pieces. Gently roll 1 piece into an even rope about 3/4 inch in diameter, flouring the surface as needed.
Cut the rope into 3/4-inch pieces. Lightly flour your forefinger, your thumb and the tines of a salad fork. Using your thumb, lightly press the cut side of the gnocchi into the back of the fork tines, then roll it off with your forefinger; your thumb will leave a concave impression in the gnocchi that’s handy for holding sauce.
Place the gnocchi on the prepared baking sheet. Repeat rolling and cutting the remaining 3 dough pieces.
Bring a large pot of generously salted water to a boil over high heat.
Line a second baking sheet with parchment paper and set aside.
Add a third of the gnocchi to the boiling water and cook until they float, about 2 to 3 minutes, then let them cook about 30 seconds to 1 minute more so they’re just cooked through. Remove with a slotted spoon and transfer to the second prepared baking sheet. Repeat cooking the remaining gnocchi in 2 more batches.
Set aside a large serving bowl.
Melt 3 tablespoons of the butter in a large skillet over medium-high heat until foaming. Add 1 teaspoon of the sage. a pinch of black pepper and half of the gnocchi and cook, shaking the pan often, until the gnocchi are browned, about 3 minutes. Transfer with the slotted spoon to the reserved large bowl. Repeat with the remaining butter, sage, gnocchi and more black pepper..
Gently toss the gnocchi with the Parmesan cheese and sprinkle with the hazelnuts, if using. Serve immediately.
Penne Pasta with Pumpkin & Italian Sausage
Ingredients
- 1 lb hot or sweet Italian Sausage
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1 bay leaf
- 1 cup dry white wine
- 1 cup chicken broth
- 1 (14 ½-ounce) can pumpkin puree, not pie mix
- ½ cup heavy cream
- ½ teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 pound penne pasta or any short pasta
- Grated Parmesan cheese and sage leaves for garnish
Directions
Bring a large pot of salted water to a boil and cook the penne al dente. Drain and set aside.
In a large skillet, heat the oil and cook the sausages until well-done, 165°F as measured by a meat thermometer. Slice into ¼-inch slices and set aside.
Add the garlic and onion to the skillet and sauté 3 to 5 minutes or until the onion is tender. Add the bay leaf and wine. Cook until the wine reduces by half; about 2 minutes. Add the chicken broth and pumpkin; cook, stirring, until sauce bubbles. Add sliced sausage and reduce heat and stir in cream. Season with nutmeg, salt and black pepper. Simmer 5 to 10 minutes to thicken the sauce.
Remove the bay leaf from sauce and add the cooked pasta. Toss together over low heat 1 minute. Garnish with grated cheese and sage leaves.
Italian Pumpkin Strata
A strata is a brunch dish, similar to a quiche or frittata, made from a mixture of bread, eggs and cheese. It may also include meat or vegetables. The bread is layered with the filling in order to produce layers (strata) and baked.
Servings: 10
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage, casings removed
- 1 small onion, chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1 lb Italian bread, cut into 1 1/2 inch cubes
- 2 cups shredded mozzarella cheese
- 3 cups half & half (fat-free works fine)
- 1 (15 ounce) can pumpkin puree, not pie mix
- 4 eggs, beaten
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
In a large skillet cook sausage, onion, peppers and garlic in oil until the sausage is no longer pink; drain.
Combine bread, cheese and sausage mixture in a large bowl.
Mix together the half & half, pumpkin, eggs, salt, pepper and seasonings.
Pour over the bread mixture and stir gently until bread is moistened.
Pour into a greased 13×9 inch baking dish.
Bake at 350 degrees F for 30-35 minutes or until set.
Serve warm.
Pumpkin Tiramisu
Serves 9
Ingredients
- 1 1/2 cups whipping cream, chilled
- 1 1/2 cups sugar
- 1 (8-ounce) container mascarpone cheese
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 cup Amaretto liqueur
- 25 Savoiardi Ladyfingers
- 6 ounces Amaretti cookies, crumbled
Directions:
In an electric mixer beat cream and sugar together until stiff peaks form. Fold in the mascarpone cheese, pumpkin and spices and beat until smooth.
Pour the Amaretto liqueur into a shallow bowl. Dip each ladyfinger in the liqueur before arranging them along the bottom of a 13- by 9-inch baking dish, overlapping to fit.
Spread one-third of the filling over the ladyfingers, sprinkle evenly with one-third of the Amaretti cookie crumbs and repeat with two more layers.
Smooth the top of dessert and wrap tightly in plastic and foil. Refrigerate. Best when chilled overnight.
Mix and match the recipes below according to your taste. These meals can easily come together, if you have pizza dough in the freezer or pick it up from your supermarket. Keep vegetables in the freezer for a quick put together soup recipe. Supermarkets, today, carry diced onion, celery and peppers that make it easy to make soup in a short amount of time. Mushrooms are also available pre-sliced. Fresh refrigerated pasta is great for soup and cooks very quickly. It is easy to make substitutions, if you don’t have the exact ingredients listed in the recipes below.
MUSHROOM SOUP
6 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onions
- 2 teaspoons minced garlic
- 1 (8-ounce) package sliced cremini mushrooms
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 2 (14-ounce) cans beef broth
- 1/3 cup sherry
- 1 cup milk
- 1/2 cup flour
- 1/2 cup water
Directions
Heat a large soup pan on high heat and add the oil, onions and garlic; cover and cook 1 minute. Stir in mushrooms; cover and cook 5 minutes.
Combine in a large bowl, onion powder, seasoned salt, pepper and thyme, Whisking continuously, add beef broth, sherry and milk to the spice mixture.
Slowly whisk broth mixture into the mushroom mixture in the soup pan. Simmer uncovered 8-10 minutes, stirring occasionally.
Mix flour and water in a small bowl to form a creamy paste. Add 3/4 cup of hot broth from the soup pot in 1/4-cup increments, stirring after each addition, to make a thin paste.
Add to the soup, slowly while whisking continuously. Simmer uncovered 5 minutes, stirring occasionally. Serve.
SAUSAGE AND PEPPER PIZZA
Ingredients
- 1 lb homemade or store-bought pizza dough
- 1 tablespoon olive oil
- 1 lb mild Italian sausage, casing removed
- 1 small green bell pepper, coarsely chopped
- 1 small red bell pepper, coarsely chopped
- 1 small sweet onion, coarsely chopped
- 3/4 cup homemade or store-bought pizza sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Directions
Remove dough from the refrigerator and let stand one hour.
Preheat oven to 400°F.
Heat a large sauté pan on medium-high and add oil and sausage. Brown 5–6 minutes, stirring to crumble sausage, or until no pink remains. Let stand 2–3 minutes to cool.
Prepare crust. Flour hands lightly and pat dough evenly into lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)
Top crust with pizza sauce, mozzarella cheese, peppers, onions and sausage. Sprinkle with Parmesan cheese.
Bake 18–25 minutes (depending on thickness of pizza) or until crust is golden, cheese is melted and toppings are thoroughly heated. Let stand 5 minutes. Slice and serve.
TOMATO GNOCCHI FLORENTINE SOUP
Ingredients
4 large tomatoes
- 4 cups fresh baby spinach leaves (4 oz)
- 2 ½ cups canned crushed Italian tomatoes
- 1 (14-oz) can vegetable broth
- 2 tablespoons unsalted butter
- 1 teaspoon dried dill weed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 (16-oz) package gnocchi pasta
Directions
Cut tomatoes in half; remove seeds and chop coarsely.
Chop spinach coarsely; set aside.
Combine crushed tomatoes, broth and butter in large saucepan; bring to a boil on medium-high. Stir in fresh chopped tomatoes, dill weed, salt and pepper; return to a boil.
Reduce heat to medium; cook and stir 12-15 minutes or until tomatoes are softened.
Puree soup using a stick blender. Stir in gnocchi and spinach; cook 3 more minutes or until spinach wilts. Serve.
CHICKEN AND BROCCOLI PIZZA
Ingredients
- 1 1/2 cups fresh broccoli florets, (or frozen florets, defrosted)
- 2 cups roasted chicken (10 oz)
- 1 lb homemade or store-bought pizza dough
- 2 cups shredded mozzarella cheese
- 1 cup shredded Swiss cheese
- 2 cups ricotta cheese
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic salt
- Olive oil cooking spray for the pan
Directions
Remove dough from refrigerator and let stand one hour.
Place oven rack in the center of oven and preheat to 425ºF.
Cut broccoli into bite-size pieces. Cut chicken into bite-size pieces.
Prepare crust. Flour hands lightly and pat dough evenly into lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)
Mix the ricotta with the basil, oregano and garlic salt and spread it evenly over the crust to within 1/2 inch of edge.
Evenly distribute the chicken and broccoli over the ricotta.
Sprinkle both cheeses evenly over pizza;
Bake 20-25 minutes until cheese is melted and bubbly. Slice and serve.
POTATO EDAMAME SOUP
Ingredients
- 1 (16-oz) bag frozen shelled edamame
- 1 small yellow onion, diced
- 3 large baking potatoes, peeled and diced
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1 (32-oz) box reduced-sodium chicken broth
Directions
Thaw edamame in a colander under cool running water just until the beans separate.
Melt butter in large saucepan on medium-high. Add onions, potatoes and garlic; cook and stir 3-4 minutes or until onions begin to soften.
Stir in Italian seasoning, salt and chicken broth, then cover; cook, stirring occasionally 10 minutes.
Stir in edamame, then cover; cook 10-15 more minutes or until potatoes are tender when pierced with a fork.
Mash lightly to thicken the soup a little. Serve.
BURGER PIZZA
Ingredients
- 1 lb lean ground beef
- 8 large slices Swiss cheese, broken into large pieces
- 12 oz sliced white mushrooms
- 1 large sweet onion, coarsely chopped
- 1 lb fresh pizza dough
- 2 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup ricotta cheese
- 1 packet dry beef bouillon
- 2 teaspoons Worcestershire sauce
- 1/2 cup water
Directions
Remove dough from refrigerator and let stand one hour Preheat oven to 400°F.
Heat a large sauté pan on medium-high and place 1 tablespoon oil in the pan. Add mushrooms, salt and pepper and cook, stirring, 2-3 minutes or until tender. Remove mushrooms from the pan and set aside.
Place remaining 1 tablespoon oil in the saute pan and add the onions; cook and stir 5-6 minutes or until soft and golden. Add meat to the pan; brown 4-5 minutes, stirring to crumble the meat until no pink remains. Add the bouillon, Worcestershire and 1/2 cup water; simmer for about 5 minutes. Remove the pan from the heat and stir in the cooked mushrooms.
Flour hands lightly and pat dough evenly into a lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)
Spread ricotta evenly over the dough and spread the meat/mushroom mixture over the ricotta. Place pieces of cheese evenly on top of the meat mixture. Bake 18-25 minutes (depending on thickness of pizza) or until thoroughly heated. Let stand 5 minutes; slice and serve.
CORN CHEDDAR CHOWDER
Ingredients
- 5 slices bacon, cut into ½ inch pieces
- Salt and pepper, to taste
- 1 cup of each: diced onions, diced red/green peppers and diced celery
- 2 1/2 teaspoons seafood seasoning blend
- 1/4 teaspoon black pepper
- 1 (16-ounce) bag of frozen corn
- 2 cups frozen hash brown potatoes, defrosted
- 1/4 cup flour
- 1/4 cup water
- 1 (14-ounce) can low-sodium chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese, plus extra for serving
Directions
Heat a large saucepan on high and place bacon in the saucepan. Cook until crisp, stirring frequently.
Add onions, peppers and celery and cook until softened. Add seafood seasoning and black pepper.
Stir corn and hash brown potatoes into the bacon vegetable mixture.. Cover and cook 5 minutes, stirring occasionally.
Whisk flour, water, milk and broth in a bowl or large measuring cup until smooth.
Add flour mixture slowly to the chowder, whisking continuously. Reduce heat to low and cover; simmer 5 minutes, stirring occasionally. Add cheese, stir until melted and serve with additional cheese, if desired.
SEAFOOD PIZZA
Ingredients
- 1 lb pizza dough at room temperature
- 1/4 cup ricotta cheese
- 1 tablespoon basil pesto sauce
- 1/2 teaspoon Italian seasoning, divided
- 1 1/2 cups shredded Italian Fontina or Mozzarella cheese, divided
- 1/4 cup roasted red peppers
- 6 ounces crab meat
- 8 ounces cooked shrimp
- 1 cup sliced cremini mushrooms
- 6 fresh basil leaves
Directions
Preheat oven 450°F. Spread pizza dough on a greased pizza pan.
Combine ricotta and pesto in a small bowl until blended and spread evenly over the dough. Sprinkle with 1/4 teaspoon of the Italian seasoning and 1/2 cup of the shredded cheese.
Dice roasted red peppers. Cut crab meat into bite-size pieces.
Arrange shrimp, crab, peppers and mushrooms evenly over pizza. Top with remaining 1 cup of shredded cheese and 1/4 teaspoon Italian seasoning.
Bake 20 minutes or until cheese is melted and golden.
Slice basil leaves into very thin strips. Sprinkle over pizza and let stand 5 minutes before cutting.
TORTELLINI SOUP
Ingredients
- 1/2 pound Italian sausage, casing removed
- 2 teaspoons minced garlic
- 1 (14-ounce) can low-sodium chicken broth
- 14 ounces water (1 can)
- 1 (14-ounce) can diced Italian tomatoes
- 1/3 cup each of diced onions, carrots and celery
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red chili flakes
- 1 (9-ounce) package refrigerated three-cheese tortellini
- Grated Parmesan cheese for serving
Directions
Heat a large saucepan and add sausage and garlic. Cook 5-7 minutes, stirring frequently, until brown and no pink remains. Add diced vegetables, italian seasoning and cook until softened.
Stir in chicken broth, water, tomatoes and chili. Cover and bring to boil. Once soup boils, reduce heat to low. Simmer 7-10 minutes. Increase heat to high and add tortellini to boiling soup; cover and cook 5 minutes. Serve with grated cheese.
PIZZA BAGUETTE
Ingredients
- 2 cups fresh spinach (loosely packed)
- 1 tablespoon water
- 8 sun-dried tomatoes packed in oil, sliced thinly
- 1 Italian baguette
- Olive oil
- 4 teaspoons pesto sauce
- 2 tablespoons sliced black olives, drained
- 2 tablespoons roasted red peppers, drained and sliced thinly
- 3/4 cup shredded mozzarella cheese
- 8 teaspoons feta cheese
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon Italian seasoning
Directions
Preheat oven to 400°F.
Add spinach and water to a microwave-safe bowl; cover and microwave on high for 2 minutes.
Cut bread in half lengthwise, then into fourths and brush lightly with olive oil. Place on a baking sheet.
Spread each with 1 teaspoon pesto sauce.
Top each piece of bread with ¼ of the spinach, sun-dried tomatoes, mozzarella cheese, feta cheese, red pepper slices and olives.
Sprinkle each with seasoned salt and Italian seasoning.
Place in the oven and bake for 9-10 minutes.
