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Healthy Mediterranean Cooking at Home

Category Archives: Marinara

Eggplant Rollatini

This is my favorite way to prepare eggplant. The dish is light yet full of flavor.

2 servings

Ingredients

1 large eggplant, peeled and cut lengthwise into 8 thin slices
Olive oil
Salt and black pepper to taste
11/4 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
3 tablespoons chopped fresh parsley
11/2 cups marinara sauce, homemade or store-bought
4 oz sliced mozzarella

Directions

Peel the eggplant and cut it in half lengthwise. Cut each half into 4 lengthwise slices.

Brush the eggplant slices with olive oil and sprinkle each lightly with salt and pepper. Place them on a large baking sheet.

Roast in a 400-degree F oven for 20 minutes, turning the eggplant slices over halfway through cooking.

Place on paper towels to cool.

For the filling:

Combine the ricotta, Parmesan cheese, egg, parsley, salt, and pepper; mix well.

When the eggplant has cooled about 10 minutes, place 2-3 tablespoons of the filling mixture on each slice.

Spread it over the eggplant slice and then roll up into a cylinder. Repeat with all the eggplant slices.

Oil an 8-inch baking dish and coat the bottom of the dish with 1/2 cup of the marinara sauce. Place the eggplant rolls in the baking dish.

Pour the remaining sauce over the top of the eggplant rolls. Top each roll with a piece of mozzarella cheese.

Cover the dish with foil and bake in a 400-degree F oven for 30 minutes.

Let the dish rest a few minutes before serving.

Broccoli Rabe Pasta

Ingredients

3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 bunch broccoli rabe
2 tablespoons plus 1/4 teaspoon kosher or sea salt
1/2 lb ziti pasta
¼ cup extra-virgin olive oil
Freshly ground pepper, to taste
1/2 cup Parmesan cheese, grated

Directions

Trim off about 1-inch of the stems from the bottom and discard. Cut off the broccoli rabe florets and coarsely chop the leaves and remaining stems. Keep the stems and florets separate.

Bring a large pot three-fourths full of water to a boil. Add the 2 tablespoons salt and the pasta and cook until al dente.

In a large, deep frying pan over medium-high heat, warm the olive oil.

Add the garlic and crushed red pepper and sauté 1 minute.

Stir in the broccoli rabe stems, coating them with the oil. Cook for 5 minutes.

Stir in the remaining broccoli rabe florets and cook, stirring occasionally, until they soften, about 5 minutes.

Stir in the remaining 1/4 teaspoon salt and season with pepper.

When the pasta is ready, drain and place the pasta in a serving bowl. Top with the broccoli rabe and add the cheese. Mix well and serve.

Italian Garden Salad

Ingredients

Half a head of Romaine lettuce washed and torn into small pieces
1/2 of a cucumber, peeled and sliced
1/4 of a red onion, sliced thin
1 celery stalk, diced
1 carrot, shredded
1/4 cup Italian Olives

Italian Salad Dressing

Seasoning mix:

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar or sugar substitute
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 1/2 tablespoons table salt

Dressing

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oi
2 tablespoons seasoning mix

Directions

For the salad dressing:

Combine the ingredients for the seasoning mix in a small jar.

In a mixing bowl whisk the vinegar and 2 tablespoons of the seasoning mix together. Whisk in the olive oil.

Combine the salad ingredients together in a salad bowl Add some of the dressing and mix well.

Taste the salad to see if it needs more dressing or salt and pepper. Reserve any leftover seasoning mix and dressing for another salad.

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Homemade Lasagna

6 servings

Ingredients

Fresh Pasta Noodles
Marinara Sauce
Lasagna Cheese Filling

Fresh Pasta Noodles

Ingredients

1 1/2 cups of all-purpose or Italian (00) flour
2 eggs
1 tablespoon extra virgin olive oil

Directions

Mix the pasta in a food processor.

Place the eggs and oil in the bowl of the processor fitted with the steel blade and pulse for a few seconds to combine. Add flour and pulse until the dough just comes together.
The dough should be smooth and slightly sticky. If the dough seems dry add a tablespoon or two of water. Pulse a few times and then scrape the dough onto a lightly floured board.

Use a pasta machine.

Cut the dough into quarters. Roll out one-quarter at a time, keeping the rest of the dough wrapped in plastic. Shape the dough into a flat rectangle.

Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Run the dough once through the machine. Remove and lightly dust with flour. Fold the dough in thirds, like a book, pressing down with your fingers, and run through the machine again. Repeat this step at least two more times, dusting lightly with flour if needed, until the dough is smooth and elastic.

Now change the rollers of the pasta machine to the next decreasing setting and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Repeat with the remaining dough. Keep the rolled out pasta sheets covered with kitchen towels.

For lasagna noodles, cut the pasta strips into 8 pieces that are 4 x 10-inches. This is enough for 4 layers.

Marinara Sauce

Ingredients

2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 a large onion finely diced
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon dried Italian seasoning
One 6 oz can tomato paste
6 cups chopped Italian tomatoes

Directions

Heat the oil in a Dutch Oven or large saucepan. Add the onion and seasonings. Cook for 3-4 minutes until the onion is softened. Add the garlic and tomato paste. Stir and cook one minute. Fill the tomato paste can with water and pour into the sauce ingredients. Add the tomatoes. Stir. Bring to a soft boil, lower the heat, partially cover the pan and let the sauce simmer until thickened, about an hour.

Lasagna Cheese Filling

Ingredients

24 oz. whole milk ricotta cheese
2 eggs, beaten
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan cheese
8 oz. mozzarella cheese, sliced thin

Directions

Mix all the ingredients, except the mozzarella cheese, together until smooth. Refrigerate until ready to assemble the lasagna.

Completing the Lasagna:

Preheat the oven to 375 degrees F. Oil an 11 x 8-inch glass baking dish.

Spread about 1 cup of sauce on the bottom of the dish and place a layer of noodles on top.

Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce. Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.

Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting.

Grilled Italian Sausage

One of my favorite grilling sausages is made by Fortuna”s Sausage & Italian Market called TUSCANO made with provolone, hot peppers, sun-dried tomatoes. See link.

Ingredients

1 ½ lb Italian Rope Sausage
Olive oil

Directions

Brush the sausage with olive oil.

Heat the outdoor grill on high and then turn the burners off on one side of the grill or place coals on one side of a charcoal grill.
Lower heat is better and will prevent the meat from drying out. Oil the grill grates.
Keep the entire link whole – don’t cut it up or poke holes in it.

Coil the link over the indirect heat side of the grill and close the grill lid. After 15 minutes turn the sausage link over.
Use tongs to turn the links. Don’t pierce the link’s skin or the juices will flow out and cause the sausage to be dry. Cook for 15 minutes more. Check with a meat thermometer for 160 degrees F internal temperature to be sure the sausage is cooked all the way through. If not, continue to cook until the temperature is reached.

Note: to cook on a stovetop grill, heat the pan, lower the heat to low and oil the pan. Cook the sausage for about the same time as above or until the internal temperature is 160 degrees.

Italian Romaine Lettuce Salad

Ingredients

1 small head of Romaine lettuce, washed and dried
1 small red onion, cut into ring
Italian black olives to taste

Italian Dressing

2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Tear the lettuce leaves into small pieces.
Place the greens, olives, and onion in a medium salad bowl.
In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.

Homemade Italian Country Bread

Ingredients

2 teaspoons SAF (instant) yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 degrees)
4 cups bread flour
1 1/2 teaspoon kosher salt

Directions

Place the warm water in an electric mixing bowl. Add honey. Mix until the honey is dissolved.
Add the 4 cups of flour and salt and mix. Sprinkle the yeast on top of the flour.

Using the paddle attachment on number 2 speed, mix the dough until a dough forms that holds together and cleans the sides of the bowl. Switch to the dough hook and continue kneading for 7-8 minutes, until the dough is soft but supple.

Shape the dough into a ball. Spray the mixer bowl with olive oil cooking spray and place the ball of dough back into the bowl. Cover with plastic wrap and let rise until double, about 60 minutes.

Place a sheet of parchment paper in a 9 or 10-inch pan or shallow dish. Turn the dough out onto the parchment pan or dish. Gently shape the dough into a round and cover with greased plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 30 minutes or more.

At the same time put a covered Cloche pan or Dutch Oven in the oven and preheat the oven to 500 degrees F.

Do not grease or spray the Cloche pan or Dutch Oven.

After the dough has risen for 30 minutes and the oven temperature is at 500 degrees F, open the oven and take the lid off the cloche pan.

USE A THICK POTHOLDER BECAUSE THE LID IS VERY HOT!

Transfer the dough while on the parchment to the bottom of the hot cloche pan. Cover with the cloche lid.

Bake for 15 minutes, reduce the oven temperature to 450 degrees F and remove the cloche lid.

Bake 15 minutes more, or until the bread is crusty and brown. Remove the pan from the oven and place the bread on a wire cooling rack.


Makes 18 rolls

Ingredients

18 large outer savoy cabbage leaves, frozen and thawed
(Freezing makes it easier to roll wilted leaves and eliminates the boiling step.)
Stuffing Ingredients
1 lb lean organic ground pork
1/2 cup diced onion
1/2 cup chopped bell pepper
2 garlic cloves, minced
1/4 teaspoon red chili flakes
1 tablespoon Italian pork sausage seasoning or use a combination of fennel and Italian seasoning
Salt and pepper to taste
1 ½ cups cooked orzo, rice or cauliflower rice

Marinara Sauce, recipe below
Spaghetti Squash, recipe below

Directions

Combine the filling ingredients (pork through orzo) in a large mixing bowl.
To assemble the cabbage rolls:
Heat the oven to 375 degrees F.
Oil a 9×13 inch baking pan.
Place the cabbage leaves on a kitchen towel. Cut about 1-inch of the hard core on the stem off.

Use about 1/3 cup of filling for large leaves and about 1/4 cup for smaller leaves.
Place the filling on the base of each leaf, fold in the sides and roll the leaf up to make a tight packet.

As you complete them, place each roll, seam side down, into the prepared baking dish. Continue until all the filling is used up.

Pour 2 cups of marinara sauce on top of the rolls and spread the sauce to cover all the cabbage rolls. Cover the dish tightly with foil and bake the cabbage rolls for 1 ½ hours or until the rolls are tender.

Marinara Sauce

Ingredients

2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 a large onion finely diced
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon dried Italian seasoning
One 6 oz can tomato paste
6 cups chopped Italian tomatoes

Directions
Heat the oil in a Dutch Oven or large saucepan. Add the onion and seasonings. Cook for 3-4 minutes until the onion is softened. Add the garlic and tomato paste. Stir and cook one minute. Fill the tomato paste can with water and pour into the sauce ingredients. Add the tomatoes. Stir. Bring to a soft boil, lower the heat, partially cover the pan and let the sauce simmer until thickened, about an hour.

Roasted Spaghetti Squash

The squash can bake in the oven along with the cabbage rolls.

Ingredients

1 medium spaghetti squash, halved and seeds removed
Olive oil
Salt and pepper to taste
1/4 cup chopped fresh sage leaves
1 cup grated Parmesan cheese

Directions

Preheat the oven to 375 degrees F.


Place the squash cut-side-down into an oiled 9×13 inch baking and bake 45 minutes until it is easily pierced with a knife. Don’t overcook the squash. It should be tender but the strands should still have some chew to them so they have the same texture as spaghetti.
When the squash is done, turn the halves so that the cut-side is facing up and allow to cool for about 5 minutes.

Run a fork through the flesh to separate the “spaghetti-like” strands. Turn into a serving bowl and toss the strands with olive oil, salt, pepper, sage, and Parmesan cheese.

Serve the cabbage rolls with the spaghetti squash.


What is Saltimbocca (pronounced [saltimˈbokka]?
Saltimbocca (Italian for jumps in the mouth) is an Italian dish (also popular in Europe) made of veal scallops lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste.
The original version of this dish is Saltimbocca Alla Romana (saltimbocca, Roman-style), which consists of veal, prosciutto, and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used in place of white wine. Also, in some recipes, the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or pork
The ancient recipe for “saltimbocca” is said to have originated in Brescia. While it is much older than a century, the first written recipe can be found in an influential book published towards the end of the 19th century, by Pellegrino Artusi, a celebrated Italian chef: “Saltimbocca Alla Romana” is recipe No. 222, and Artusi claims to have enjoyed the dish in Rome, at the Trattoria “Le Venete”.
While there are many variations of this Italian classic dish, I have given my version a slightly southern Italian flavor.

Chicken Saltimbocca Over Tomato Sauce

Ingredients for 2

1 cup marinara sauce heated
Salt and pepper
2 chicken breasts, pounded thin
6 fresh sage leaves
2 slices Prosciutto
2 slices Provolone Cheese
1 tablespoon olive oil
1 tablespoon butter

Directions

Lightly sprinkle the chicken breasts slices with salt and pepper. Wrap each breast in a slice of prosciutto. Heat the olive oil and butter in a skillet with a cover. Completely brown the chicken on both sides.


Top each chicken breast with 3 sage leaves. Place a slice of provolone cheese on top of each breast. Cover the pan and heat over low until the cheese begins to melt.


Place ½ cup of tomato sauce on a serving plate and place a chicken breast on top of the sauce. Repeat with the second breast. Serve immediately.

Green Beans With Sauteed Mushrooms

4 servings

Ingredients

1 lb fresh green beans trimmed and cut into thirds
1 lb mushrooms, sliced thin
1 tablespoon olive oil
1 tablespoon butter
Salt
Pepper

Directions

Bring a large pot of salted water to boil. Add in the green beans and stir. Cook for 3 – 5 minutes until crisp-tender. Remove from the heat, drain thoroughly then pat dry with a clean linen tea towel and keep warm while the mushrooms cook. Place a skillet over medium-high to high heat with the butter and olive oil. As soon as the butter melts, spread the mushrooms out evenly over the bottom of the pan. Cook for about 5 minutes. Mushrooms should be lightly brown. Add the green beans. Season to taste with salt and pepper. Heat on low until the beans are hot.


Italian American cuisine is a popular and delicious cuisine. It is a style of cooking adopted throughout the United States that was shaped by Italian immigrants and their descendants. However, what is known in America as Italian food is often not found on the table in Italy.
No one in Italy knows what marinara sauce is. There may be different variants of such a sauce that depend on regional or family traditions (with or without garlic, with or without onions, with or without carrots, with or without a pinch of sugar to counter acidity, etc.) but tomato sauce is simply called “salsa” or “sugo” depending on whether you’re from northern or southern Italy. What’s commonly called marinara sauce in America is tomato sauce in Italy that is the base for pizza, pasta, etc., but without garlic or onion or herbs that are not fresh basil.

Parmigiana in Italy is made with eggplant, tomato, caciocavallo cheese, and basil. No chicken or veal. At best, in some parts of Italy, they alternate the layers of eggplant with prosciutto or beaten eggs for added flavor.

Below is a classic recipe for chicken that I grew up on and it is still a big favorite in my family.

Chicken Parmigiana

2 servings

Ingredients

1 cup plain breadcrumbs
3 tablespoons fresh flat-leaf parsley, minced
1/4 cup grated Parmigiano-Reggiano
Salt and pepper to taste
1/2 cup all-purpose flour
1 egg, beaten lightly
2 chicken breast halves
2 tablespoons olive oil
2 cups Homemade Marinara, see recipe
1/2 cup grated Parmigiano-Reggiano cheese
4 slices of mozzarella cheese
4 oz thin Spaghetti, cooked al dente

Directions

Preheat the oven to 375˚F.

Combine breadcrumbs, parsley, 1/4 cup of grated Parmigiano-Reggiano cheese, a pinch of salt and pepper to taste. Place bread crumb mixture, flour, and egg in three separate dishes.

First, dredge the chicken breast halves in flour, making sure to shake off any excess. Dip in beaten eggs and, like the flour, make sure to let any excess drip off. Finally, dredge in the breadcrumb mixture to coat well. Allow breaded cutlets to rest for a few minutes on a plate before frying.

Heat olive oil in an ovenproof skillet on medium-high heat. Fry chicken until golden. Be sure to turn for even cooking, about 4-5 minutes per side.
Top each breast with Marinara, covering each piece, place the skillet in the oven and bake for 15 minutes, or until bubbling.

Place two slices of mozzarella on each piece of chicken and bake for another 5 minutes or until the cheese melts.
Serve with the cooked spaghetti mixed with the remaining marinara sauce.

Marinara Sauce

Pasta alla marinara (“mariner style” pasta) does exist in Italy, but it’s usually prepared with shellfish and olives. In the United States, the term “marinara” refers to the simple tomato-based “red” sauce that’s a standard in Italian-American cooking.

Ingredients

3 garlic cloves, minced
1/2 large onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
1 tablespoon olive oil
One 6 oz can tomato paste
Four 28 oz containers Italian chopped tomatoes
1 teaspoon each dried oregano, dried basil, crushed red pepper, and dried thyme.
Salt and pepper

Directions

Heat 1 tablespoon of olive oil in a Dutch oven and saute the vegetables and garlic. Add the tomato paste. Fill the empty can with water and add it to the pot.

Add tomatoes. Simmer, uncovered, for 1 hour.

Add 2 teaspoons salt and 1 teaspoon each black pepper and the dried oregano, dried basil, crushed red pepper, and dried thyme.

Simmer, uncovered, for another hour or until the sauce thickens.

Italian Leaf Salad

Ingredients

1 small head of lettuce, washed and dried
1 small red onion, cut into ring
Italian black olives to taste

Italian Dressing

2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Tear the lettuce leaves into small pieces.
Place the greens, olives, and onion in a medium salad bowl.
In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.

 


Pizza Burgers

Add a salad or green vegetable if you have a hearty appetite.

2 servings

Ingredients

2 mozzarella string cheese sticks
12 oz lean ground beef
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Shredded mozzarella cheese
Marinara or Pizza sauce
1 tablespoon olive oil

Directions

Form the burgers earlier in the day if possible. Mix the beef with the Italian seasoning, garlic powder, salt, and pepper. Form into 4 thin patties. Cut each cheese stick into 4 equal pieces. Place 4 cheese pieces on 2 of the burgers. Place a plain burger on top of the cheese and form into a large burger patty. You should have 2 cheese stuffed burgers. Refrigerate until serving time.

Preheat oven to 350 degrees F.
Heat the oil in a medium ovenproof skillet and brown the burgers on one side. Turn the burgers over and top with 1/4 cup of marinara sauce Move the skillet to the preheated oven and bake for 10 minutes. Take the pan carefully out of the oven and top each burger with shredded mozzarella cheese. Return the pan to the oven and bake the burgers for 5 more minutes. Serve the burgers with cooked spaghetti squash and extra marinara sauce on the side.

Spaghetti Squash

Ingredients

1 small spaghetti squash about 2 pounds
2 tablespoons butter
2 cloves garlic finely minced
1/4 cup finely minced parsley or basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shredded parmesan cheese

Directions

Preheat oven to 375 degrees F. Pierce the squash a few times with a sharp paring knife (to let steam escape). Bake the spaghetti squash for 60 minutes, or until a paring knife pierces easily through the skin with little resistance. Let squash cool for 10 minutes.
Cut the squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using the fork to scrape the squash to get long, spaghetti-like strands.
To serve: use about 1 cup of the spaghetti squash strands per person. Heat a large saute pan with the butter and the garlic over medium-low heat. Then add the parsley, salt, pepper and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and serve.


Italians started coming to Chicago from Italy during the 1850s and by the 1940’s there was a significant Italian population of Italian immigrants and their descendants in the city. There are some stories about U.S. soldiers of Italian descent returning from Europe after World War II and experimenting with different pizza recipes, and eventually creating a deep dish pizza. The only problem with these stories is that deep dish pizza was being sold in Chicago in the early 1940’s, before the end of the war. The one story that is probably true is about a man named Sewell who created the deep dish pizza in 1943 at his bar and grill, Pizzeria Uno. It was so popular that he soon opened another place called Pizzeria Due. Soon other restaurants were serving deep dish pizza and the dish became popular. Soon Chicago became known for creating it and everyone, not just Italians, adopted it as a ‘Chicago’ food. (source FoodReference.com)

Chicago Style Deep Dish Pizza

Ingredients

1 lb of your favorite pizza dough, at room temperature
16 oz mozzarella cheese, sliced
8 oz cooked Italian sausage, sliced thin
12 oz jar Mancini Fried Peppers with sweet onions or equivalent amount of cooked onions and peppers
2 cups marinara sauce
3 tablespoons parmesan cheese

Directions

Preheat the oven to 350 degrees F. Grease a deep dish pizza pan. (My pan is 10 ½ inches in diameter)
Turn the pizza dough out into the prepared pan and use the heel of your hand and your fingertips to press it into an even layer across the bottom of the pan, then about halfway up the sides of the pan.
Bake the crust for 10 minutes.

When the crust is done baking, remove the pan from the oven and keep the oven temperature on 350 degrees F.
Add the toppings in the following order:
On the bottom of the crust place an even layer of cheese slices. Then add the sausage slices in an even layer. Top it with another layer of cheese slices. Then add the cooked peppers and onions. Top with a final layer of cheese slices. Pour the sauce over the top and spread it into an even layer, making sure it is covering all of the cheese. Sprinkle with Parmesan cheese.
Bake for 50-60 minutes until the edges are golden and the filling is firm. Allow the pizza to cool for about 15 minutes before slicing and serving.



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