Leftover roasted cauliflower may also be used, as I did, using the leftover roasted cauliflower from my Fall Recipes post.
12 oz short pasta (penne)
1/2 cup Italian seasoned panko breadcrumbs
1/2 grated Parmesan cheese
1 tablespoon olive oil
2 tablespoons butter, melted
2 medium shallots, chopped fine
2 minced garlic cloves
1/2 teaspoon crushed red pepper
½ cup sliced cherry tomatoes
1/2 cup heavy cream
1 (1 1/2-pound) head cauliflower, trimmed and cut into small florets
2 tablespoons olive oil
1/2 teaspoon salt
For the topping:
Combine the breadcrumbs and 1 tablespoon olive oil in a small sauté pan over medium-low heat. Cook, stirring until the mixture is well toasted and golden-brown; remove from the heat and reserve.
Preheat the oven to 350°F.
In a medium baking dish, combine the cauliflower, oil, and salt. Bake for 45 minutes, stirring occasionally or until the cauliflower is tender and browned.
Remove the dish from the oven and stir in the shallots, melted butter, garlic, cream, tomatoes, and red pepper. Place the dish bake in the oven for 10 minutes. Remove from the oven and set aside while the pasta cooks.
Cook pasta in boiling salted water until al dente. Drain and return the pasta to the pan. Turn the heat to very low and add the cauliflower sauce. Heat for a minute or two and pour into a pasta serving bowl. Sprinkle the breadcrumbs topping over the top of the pasta and serve.
Turkey Scallopini with Capers and Lemon
4 turkey cutlets ( pounded to 1/4-inch thick)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
Fresh sage leaves, for garnish, optional
Pat turkey cutlets dry and season with salt and pepper. Dredge the turkey in flour, shaking off any excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook the turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Repeat with remaining cutlets and oil and place them on the platter with the previously cooked cutlets.
Add garlic, stirring, 30 seconds. Add broth and deglaze the pan over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return the turkey cutlets to the skillet with any juices from the platter and simmer until heated through about 1 minute. Garnish with sage and serve.
Kale and Mashed Potato Mix
Half the recipe of sauteed kale
Half the recipe of olive oil mashed potatoes
Thoroughly mix together the kale and mashed potatoes in a microwave-safe bowl. Reheat the mixture until hot., stirring twice, about 3-4 minutes.
1 large vine ripe tomato
2 tablespoons Italian seasoned panko crumbs
2 tablespoon grated Parmesan cheese
Salt and black pepper to taste
Slice the tomato in half. Place tomato halves on a small pan lined with foil. Brush olive oil over the cut sides of the tomato. Sprinkle with salt and pepper
In a small bowl, combine panko crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 4 minutes or until crumbs are lightly browned. Serve immediately.
‘Scarpariello” literally means shoemaker-style.”Shoemaker-style chicken” may refer to Neapolitan shoemakers making delicious food in the little time they had at the end of the day. Chicken scarpariello is sometimes attributed to Sicily and Calabria and is made by sauteeing chicken pieces in oil and adding white wine, lemon, garlic, and parsley. However, it is not a traditional dish from Italy. It is probably more of a “Little Italy” dish, born of southern Italian roots somewhere in our Italian American neighborhoods here in the United States. In any case, it is delicious and very easy to make. Some recipes are made with a whole chicken or chicken thighs. I prefer the chicken strips for this dish. I also add potatoes but you can leave them out and serve the dish with pasta.
1 lb chicken tenders
Salt and pepper to taste
1/2 cup flour
2 tablespoons extra virgin olive oil- divided
1/2 lb of spicy Italian sausage
12 oz new potatoes, scrubbed and cut into ½-inch thick slices
4 pickled sweet cherry peppers, quartered
1 sweet bell pepper sliced (red, yellow, or orange)
1/4 red onion, sliced
2 tablespoons minced garlic (about 4 cloves)
½ cup chicken broth
½ cup dry white wine
1 tablespoon cherry pepper pickle liquid
1 tablespoon fresh oregano leaves or 1 teaspoon dried
½ teaspoon fine sea salt
¼ teaspoon black ground pepper
¼ cup each chopped fresh basil and fresh parsley for garnish
Sprinkle the chicken tenders with salt and pepper. Dredge in the flour.
In a 10- to 12-inch heavy-bottomed saute pan, heat the olive oil over high heat until smoking. Add the chicken pieces, working in batches if necessary to avoid crowding the pan, and brown on both sides, turning once.
Transfer to a plate and set aside. In the same pan, cook the sausage slices and potatoes until brown; remove them and set aside with the chicken.
Add the onion, garlic, bell peppers and cherry peppers to the pan. Saute until softened, about 10 minutes. Add the wine, broth, vinegar, oregano, sea salt, and black pepper and bring to a boil, then return the chicken, sausage, and potatoes to the pan. Reduce the heat to medium-low and cook at a bubbling simmer until cooked through 20 minutes; add more wine or water if necessary to keep the pan from getting dry.
Transfer the chicken to serving plates. Stir the basil and parsley into the sauce remaining in the pan and spoon over the chicken.
1 large vine-ripened tomato, sliced 1/4 inch thick
1/4 pound fresh mozzarella, sliced1/4 inch thick
Fresh basil leaves, torn
2 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
On a serving platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Season salad with salt and pepper. Drizzle with oil.
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black pepper
1/2 teaspoon rosemary sea salt
16-ounce tuna steak (1 inch thick)
1 tablespoon olive oil
To prepare the spice blend, grind all spices in a mini-food processor or spice grinder until they are powdery. Spread the spice mixture evenly on a large plate. I used half the rub for one tuna steak. save the remainder for another time.
Rinse the tuna fillets and pat dry. Place one side of the tuna on the spice mixture.
In a 10 inch non-stick skillet, heat olive oil over high heat until almost smoking. Carefully place the tuna steak, spiced side down, into the skillet. A spice crust should form within 1 minute. Cook 3 minutes more. Using kitchen tongs, turn the tuna over, lower the heat to medium, and cook for 4 minutes or to your desired doneness.
Cannellini Bean Salad
1 (15.5 ounces) can cannellini beans, drained, rinsed ( or 2 cups cooked dried beans; directions below)
1 cup frozen and cooked or jarred in water artichoke hearts
1 cup sliced fresh grape tomatoes, cut in half
1/4 cup chopped red onion
2 cups arugula
2 tablespoons olive oil
2 teaspoons lemon juice
1 small garlic clove, minced
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon salt
Fresh ground black pepper to taste
In a serving bowl, mix together the dressing ingredients. Add the cooked or canned beans, sliced artichokes, sliced tomatoes, and red onion. Stir into the dressing. Refrigerate. Remove from the refrigerator 1 hour before serving and let stand at room temperature until serving time.
How to cook dried beans
1 Pound Dried White Beans (Cannellini)
Pinch Baking Soda
Carrot, Cut In Half
1 Celery Stick, Cut In Half
1/2 Onion, Peeled And Quartered
1 Sprig Rosemary
The night before serving, rinse the beans picking out any bad ones and place in a large bowl. Cover with water, add a pinch of baking soda and let soak at least 12 hours.
The next day, drain well. Place the beans in a heavy stockpot with the vegetables and rosemary and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender about 45 minutes. Drain, remove the vegetables and rosemary sprig.
Tzatziki with Feta
Half of an English cucumber, unpeeled
1 1/2 cups plain whole-milk Greek yogurt
1 clove garlic, minced
1/2 cup crumbled Greek feta cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley
1/2 teaspoon Greek seasoning
Seed and finely chop the cucumber. In a medium bowl, stir together the cucumber and yogurt. Stir in the remaining ingredients and mix well. Refrigerate for several hours before serving.
The photos show more than indicated in the recipe because I made this for guests and doubled the ingredients. You may want to do that so you have lots of leftover pot roast.
Pot Roast Italian Style
4-pound rump or chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 medium red onion, diced (1 to 1 1/2 cups)
2 garlic cloves, finely minced plus extra for the roast
2 tablespoons chopped fresh flat-leaf parsley
1 bay leaf
1 tablespoon finely chopped fresh sage
1 ½ cups low sodium beef broth
1 1/2 cups medium-bodied Italian red wine
One 28-ounce can Italian whole cherry tomatoes (Cento brand)
Preparing the meat
With a sharp paring knife, cut 4 slits in the roast and stuff slits with garlic slices. Pat dry with paper towels. Season generously with the salt and pepper. Tie the meat with kitchen string in several places to keep it from falling apart.
Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the meat and cook, turning it a few times, until it is brown on all sides, 10-12 minutes. Transfer the meat to a platter.
Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are tender, 10-12 minutes. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.
Preheat the oven 350°F.
Raise the heat to high, adding the remaining wine, beef broth. the bay leaf, and the tomatoes, and bring to a boil. Cover the pot and place in the preheated oven.
Roast for one hour and reduce the oven temperature to 300°F.
Turning and baste the meat every hour until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a hard boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
Remove the strings and cut the meat into thick slices (it will probably fall apart), and place on a warm serving dish. Spoon the sauce over the meat and serve hot.
Italian Sausage Eggplant Bolognese Sauce
Serve this sauce over your favorite pasta. I used pappardelle because the wide noodles hold the sauce.
1 lb hot Italian sausage, casing removed
1 1/2 cups peeled and diced eggplant (about 1 1/2 pounds)
4 tablespoons olive oil
1 cup chopped sweet onion
1 large carrot, finely diced
1 celery stalk, finely diced
Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef broth
1 (26-ounce) container Pomi finely chopped tomatoes
1/4 cup heavy cream or whole milk
12 ounces uncooked pappardelle, rigatoni, bucatini or spaghetti
1/4 cup small fresh basil leaves
Crushed red pepper flakes, to taste
Grated Parmesan cheese
Heat olive oil in a Dutch oven over medium-high heat. Add crumbled sausage and diced eggplant; cook until lightly browned.
Add onion, carrots, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 10 minutes or until onion is tender. Add garlic and cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping the pan to loosen browned bits. Add beef broth, tomatoes,1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Add crushed red pepper flakes, basil, and cream. Heat until warm.
Cook pasta according to package directions for al dente, adding 1 tablespoon kosher salt to the cooking water. Drain and add the pasta to the pot of sauce. Stir and cook for a few minutes. Place pasta in individual pasta serving bowls and sprinkle with cheese.
Philly Cheesesteak Stuffed Peppers
I used a leftover cooked steak. If you do not have any on hand, cook a small steak and slice it to use in this recipe.
1 large green bell pepper, halved lengthwise, seeds removed
1/2 tablespoon extra-virgin olive oil
1/4 large onion, sliced
4 ounces of packaged sliced mushrooms
6 ounces cooked steak, thinly sliced
1/2 tablespoon Italian seasoning
1/4 teaspoon ground pepper
1/2 tablespoon Worcestershire sauce
2 slices provolone cheese
Preheat oven to 375°F.
Place pepper halves on a rimmed baking sheet or in individual ramekins. Bake until tender but still able to hold their shape, about 30 minutes.
Heat oil in a medium skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they’re softened and release their juices, about 5 minutes more. Add steak, Italian seasoning, pepper and salt; cook, stirring, until the steak is hot through, 3 minutes more. Remove the skillet from the heat and stir in Worcestershire.
Preheat broiler to high. Divide the filling between the pepper halves and top each with a folded slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned 2 to 3 minutes.
Oven Sweet Potato Fries
1 large sweet potato (about 12 oz), peeled and cut into thin wedges
2 teaspoons of olive oil
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Preheat oven to 450°F. Toss sweet potato wedges with oil, garlic powder, onion powder, salt and cayenne pepper in a ziplock bag. Spread the wedges out on a rack over a foil-lined baking sheet. Bake until browned and tender about 20 minutes total.
Sugo di Pomodoro
Half a medium sweet onion
1 celery stalk
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Two 26 oz containers finely chopped Italian tomatoes (Pomi)
1 teaspoon dried Italian seasoning
½ teaspoon crushed red chili flakes
1 teaspoon salt
½ teaspoon crushed black pepper
2 tablespoons sundried tomato paste
1 teaspoon anchovy paste
4 small eggplants (each about 6-7 oz)
1 ½ teaspoons salt
1 ½ teaspoons black pepper
¾ cup Italian seasoned panko crumbs
3 cups whole milk ricotta cheese
2 eggs, lightly beaten
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
½ cup chopped fresh herbs )parsley and basil)
16 oz mozzarella, sliced thin
For the soffritto
With a sharp knife, finely chop or mince the onions, carrots, and celery. Try to cut the vegetables with uniform sizes to ensure even cooking.
Heat a heavy-bottomed pot over medium heat. Add in the olive oil and the soffritto. Reduce the heat to medium-low and sauté the vegetables, stirring often, until they have absorbed most of the olive oil and are tender. Stir in the garlic and stir.
For the sauce
Add in the tomatoes and remaining ingredients, stir to combine. Reduce the heat to medium-low and cover the pot partially with the lid. Bring the tomato sauce to a gentle simmer and cook for 1 hour, stirring often.
For the eggplant
Preheat the oven to 400 degrees F.
Peel the eggplants and slice into very thin slices. Place all the sliced eggplants in a ziplock plastic bag. Add 3 tablespoons of olive oil and shake the bag. Coat 3 sheet pans with olive oil cooking spray. Arrange eggplant slices on the pan. Sprinkle eggplant on each pan with ½ teaspoon of salt, ½ teaspoon black pepper and ¼ cup of seasoned panko crumbs. Drizzle a little olive oil over the eggplant on all three pans.
Bake for 30 minutes or until the eggplant slices are lightly brown. Switch pans around in the oven after 15 minutes.
For the cheese layer
In a large mixing bowl combine the beaten eggs, ricotta cheese, salt, pepper, garlic powder, Parmesan cheese, and herbs. Mix well and refrigerate until ready to assemble the casserole.
Slice the mozzarella cheese.
To assemble the Eggplant Lasagna
Spray a 13×9 inch baking dish with olive oil cooking spray. Spread 1 cup of tomato sauce on the bottom of the baking dish. Add ⅓ of the eggplant slices. Place ⅓ of the sliced mozzarella on top of the eggplant slices and then spread half of the ricotta cheese mixture over the mozzarella/eggplant layer. Add another ⅓ layer of eggplant slices and spread 1 cup of tomato sauce over the eggplant/ Add ⅓ of the mozzarella slices and the remaining ricotta mixture. Add the remaining eggplant slices topped with 1 cup of the tomato sauce and the remaining mozzarella cheese.
Bake for 30 minutes. Let rest 10 minutes before cutting into serving pieces.