Sausage and Spinach Orecchiette

Sausage_and_Spinach_Orecchiette

The orecchiette is a small ear-shaped pasta from Italy that would be ideal for certain recipes.

The Sausage and Spinach Orecchiette is one such dish. To prepare the orecchiette you will need /2 pound uncooked orecchiette or small tube pasta, 3 hot Italian turkey sausage links, 1/4 cup chopped onion, 2 garlic cloves, minced, 1/4 teaspoon crushed red pepper flakes, 3 cups fresh spinach, 1/2 cup shreddedAsiago cheese, 1/4 cup grated Parmesan cheese, 1/4 cup rinsed and drainedwhite kidney or cannellini beans, 1/4 cup chopped roasted sweet red pepper, and ½ teaspoon Italian seasoning.

First cook the pasta in a pot of lightly salted water until al dente. Add olive oil to the water to prevent the pasta from sticking.

The prepare first cook the sausage, onion, garlic, and pepper flakes in a large skillet over a medium flame for 6-8 minutes or until the sausage is well done and drain.Add the spinach and the cheese as well as beans, peppers, and Italian seasoning and continue to cook until the Spinach is done. Drain the pasta and add the sausage and toss and add extra cheese.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Pizza pasta casserole

pizza_pasta_casserole
A casserole is a perfect one dish meal that can be both filling and tasty all at once. The pizza pasta casserole is one such dish. It brings together a perfect blend of ground beef, pasta, cheese, and sauce.

To prepare gather together 2 pounds of ground beef, 1 large onion, chopped, 3 ½ cups of spaghetti sauce, 1 package of spiral pasta, 4 cups of shredded part-skim mozzarella cheese, and 8 ounces of pepperoni.

To make, cook the pasta in a pot of lightly salted water with a few drops of olive oil to prevent sticking; once cooked, drain the pasta.

Next over a medium flame, in a large skillet, cook the beef with in olive oil until the meat is no longer pink. Add the cooked pasta and spaghetti sauce. Transfer the mixture to a 13 inch x 9 inch baking dish and add cheese.

Arrange the pepperoni on top of the casserole and cover and bake at 350 degrees F for about 25 to 30 minutes. You may freeze any leftover unbaked casserole.

When ready, thaw the frozen casserole overnight and bake at 350 degrees for up to 40 minutes.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Classic Baked Ziti

backed_ziti
The idea that any recipe which includes pasta is totally Italian is completely false. Some dishes, like the Baked Ziti has also an American twists and is a mainstay of the Italian-American diet. The mix of ziti pasta, in tomato and cheese sauce has stuck around for years.

This dish requires 1 lb lean ground beef, olive oil, 1 cup onion, chopped, 2 cloves of garlic, chopped, 1 jar meatless sauce, 1 cup chicken broth, 1 teaspoon dried oregano, 1 package ziti pasta, cooked and drained, shredded mozzarella cheese, salt, 1 cup grated Parmesan, red pepper flakes, rosemary, basil leaves, and Italian seasoning.

To prepare, preheat and oven to 400 degrees F. In a large skillet, sauté the ground beef, onions, and garlic with olive oil over a medium to high flame for about 8 minutes or until the beef is browned, stirring often. Add salt to taste. Once the meat is browned, cook for a minute adding the rest of the spices including the rosemary, basil, and Italian seasoning.

Next spread a thin layer of the sauce on a baking dish and add the mozzarella cheese. Add pasta and layer some more sauce, continuing like this until the pasta is finished. Top with a final layer of sauce and cheese. Bake until the dish is browned or four about 20 minutes.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Zuppa Toscana, Tuscan soup

zuppa_toscana

When one thinks of Italian food pasta, pizza, and antipasto most readily come to mind. But Italian cuisine also includes an interesting array of soups. One such soup is the Zuppa Toscana.

As the name suggests, Zuppa Toscana is soup indigenous to the Italian region of Tuscany. To make this soup you will need 1 package smoked sausage, 2 potatoes, cut into small slices, 3/4 cup chopped onion, 6 slices bacon, 1 1/2 teaspoons minced garlic, 2 cups kale– shredded, 2 tablespoons chicken bouillon powder, 1 quart water, and 1/3 cup heavy whipping cream.

To prepare first preheat an oven to 300 degrees F, place the sausage on a baking sheet and bake for 25 minutes. Cut each in half, lengthwise.

Cook the onions and bacon in a large skillet over a medium flame until the onions are translucent. Crumble to bacon and add the garlic, to the onions and cook for another minute. Add the chicken base and water, potatoes, and simmer for around 15 minutes. Add the bacon, sausage, kale, and cream and cook for a further 4 minutes. Serve when hot.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Penne Pasta with Chicken and Bacon, sweet, tangy delight

penne_pollo_pancetta
The great thing about pasta and especially penne pasta is that it is a great accompaniment with many different types of seafood, meat and vegetables.

To make penne pasta with chicken and bacon gather I package penne pasta, 2 tablespoons olive oil, divided, 6 slices bacon, chopped,2 tablespoons minced garlic, 1 (14.5 ounce) can diced tomatoes, 1 pound deboned chicken breast, rinsed and cut into strips.

First, bring a large pot of lightly salted water to boil and add the penne pasta and cook until the pasta is tender but firm to the bite for about 8 to 10 minutes.

In a separate container, heat olive oil over a medium flame and sauté chicken. Remove the chicken and fry the bacon until brown and crisp. Next add garlic and cook for about a minute. Add the tomatoes and cook until it’s done.

Drain water from the pasta and stir in the chicken and bacon, tomatoes, and garlic mixture with the remaining olive oil.

To add a little something extra this dish may be prepared by adding a few fresh vegetables.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Penne with Chicken and Pesto, pasta ready

penne_pasta_chicken_pesto
Penne is one of the most popular varieties of pasta in the world and pesto one it’s most popular accompaniments.

Penne, because of its practical shape and size makes it easy for use in a variety of meals. Pesto, the grounded sauce of basil, garlic, and pine nuts, originated in the Italian port city of Genoa.

To prepare the Penne with Chicken and Pesto, you will need 1 package penne pasta, 2 tablespoons butter, 2 tablespoons olive oil, 4 skinless, boneless chicken breast cut into strips, 2 cloves garlic, minced, salt, pepper, 1 1/4 cups heavy cream, 1/4 cup pesto, and 3 tablespoons grated Parmesan cheese.

In a large pot of lightly salted water, boil the penne pasta. You may add a few drops of olive oil to the water to prevent past a sticking together. Cook until firm to the bite.

In a skillet heat the butter and olive oil over a medium flame and sauté the chicken and garlic until the chicken is almost cooked. Turn down the fire and add the salt, pepper, cream, and pesto as well as Parmesan cheese.

Continue to cook until the chicken is no longer pink. Add the pasta.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

No-cream Pasta Primavera

no_cream_pasta_primavera
Pasta Primavera as the name suggests in a fresh take on pasta served with vegetables of the season. Some recipes call for a creamy sauce but the Primavera may also be prepared without.

To do a No-cream Pasta Primavera you will need 1 package penne pasta, 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, julienned 1/2 red bell pepper, julienned 1/2 pint grape tomatoes, 1 cup fresh green beans, cut into pieces, 5 spears asparagus, cut into pieces, 1/4 cup olive oil, salt, coarsely ground black pepper, and lemon juice, 1 tablespoon Italian seasoning, butter, 1 large yellow onion, 2 cloves garlic, 1/3 cup chopped fresh basil leaves, 1/3 cup chopped fresh parsley, 3 tablespoons balsamic vinegar, and 1/2 cup grated Romano cheese.

To prepare, cook the pasta in a pot of lightly salted water. Add a few drops of olive oil to the water to prevent sticking.

In a bowl, toss the squash, zucchini, carrot, bell pepper, tomatoes, green beans, asparagus, olive oil, salt, pepper, lemon juice, and Italian seasoning and bake in a preheated oven for 15 minutes until tender.

Use the remaining oil and butter and cook with the onions and garlic in a large skillet until hot. Remove from the fire and place in a large bowl. Toss with eh vegetables and add Romano cheese to taste.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Scampi-style Scallops over Linguine

scampi
Scallops are some of the most highly prized seafood dishes in the world. Its taste is extraordinary and in certain cuisine may be eaten with pasta, fries, or as part of a bigger seafood meal.

The scampi-style scallops served over linguine is a treat and is simple and easy to prepare. All you need is 1 package linguine, 1 can anchovy fillets with oil, 1/2 onion, minced, 3/4 cup chicken stock, 1/4 cup white wine, 1 teaspoon minced garlic, 1/2 teaspoon dried parsley, 1/8 teaspoon seafood seasoning , 12 ounces bay scallops, salt, and pepper.

To prepare first bring a pot of lightly salted water to boil and all linguine. You may add a few drops of olive oil to the water to prevent pasta from sticking together.

Cook the pasta for about 10 minutes and once cooked but firm, drain.

In a skillet over a medium flame, cook anchovies in oil until they melt and add the onion and cook until tender. Add the chicken stock, wine, garlic, parsley, and seafood seasoning. Add the scallops to the liquid and season with salt and pepper. Bring to a boil and cook until the scallops are opaque. Serve over the linguine with a glass of white wine!

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Rocket and Parma Ham Salad

rocket_parma_ham_salad
Parma ham or prosciutto is often a mainstay of Italian antipasto dishes. The dried, cured ham can also be used as part of a salad and other interesting dishes.

The thinly-sliced version of Parma ham can be wrapped around grissini and may also be eaten with watermelon. Whether served with vegetables such as asparagus and peas or part of a pasta sauce or stuffing, the Parma ham is a versatile way to spice up a meal.

The Rocket and Parma ham salad is perfect if you are looking to enjoy a simple yet beautifully-arranged salad. It can be eaten as a starter for lunch or dinner as a light lunch or midday snack itself.

To prepare, gather 1 (7 ounce) bag arugula, 7 ounces Parma ham, torn into thin strips, 1/4 cup olive oil, and 1/4 cup balsamic vinegar.

To prepare the salad, arrange the arugula on a large flat platter, top the arugula with the prosciutto, and drizzle olive oil and balsamic vinegar over the salad. The Parma ham salad can be “jazzed” up by adding cashew nuts as well as some parmesan cheese.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Cinnamon Hazelnut Biscotti

cinnamon_hazelnut_biscotti
Nothing says Italy like biscotti. These long, oval, crunchy, flavoured biscuits can be enjoyed with a cup of coffee, tea, or on their own. Biscotti, also known as cantuccini are twice baked biscuits that originated in the Italian city of Prato.

To make the cinnamon hazelnut biscotti take 3/4 cup butter, 1 cup white sugar, 2 eggs, 1 1/2 teaspoons vanilla extract, 2 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 3/4 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup hazelnuts.

Preheat an oven to 350 degrees F and grease a cookie sheet. In a bowl, cream the butter and sugar until they are light and fluffy and beat in the eggs and vanilla. Sift in flour cinnamon, baking powder, and salt and mix it into the egg mixture. Add the hazelnuts.

Next shape the dough into logs and place on the baking sheet and flatten to about a ½ inch. Bake for 30 minutes until the edges are brown and the centre is firm. Remove from the oven and when cool enough to handle, slice into long ovals. Return to the oven and bake for 10 more minutes. Allow to cool and store in an airtight container.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL