Parmesan cheese

Zucchini Parmesan Crisps, thrilling vegetables

/ CircleMe / Leave a comment

zucchini_parmesan_crips

Cooking spray, about a pound of zucchini (2 medium), 1 tablespoon olive oil, 1/4 cup freshly grated parmesan cheese, 1/4 cup plain dry bread crumbs, 1/8teaspoon salt, and freshly ground black pepper.

To prepare the dish first preheat an oven to 450 degrees F and coat a baking sheet with cooking spray.

Next slice the zucchini into 1/4-inch thick rounds. In another bowl toss the zucchini with oil and in a separate bowl combine the parmesan cheese, bread crumbs, salt, and pepper.

Next dip each of the slices of zucchini in the parmesan cheese mixture, ensuring that the sides are evenly coated and then lace on the baking sheet. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

 

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

Sausage and Spinach Orecchiette

/ CircleMe / Leave a comment

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

Penne with Chicken and Pesto, pasta ready

/ CircleMe / Leave a comment

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

Rocket and Parma Ham Salad

/ CircleMe / Leave a comment

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

Torta Rustica, ethnic treat

/ CircleMe / Leave a comment

torta_rustica

The Torta Rustica is an easy Cuban, Greek, or Italian dish that can be eaten for breakfast or lunch. The dish which is a complete meal consisting of carbohydrates, vegetables, and food from animals, is a fairly heavy meal and best eaten before late hours.

Gather together 2 1/4 cups all-purpose flour, 3/4 cup cornmeal, 1/2 teaspoon salt, 3/4 cup butter, diced 2 eggs, 4 tablespoons cold water, 1 1/2 cups ricotta cheese, 4 ounces feta cheese, 1 cup grated Parmesan cheese, 1 egg 1/4 cup chopped parsley, 2 tablespoons chopped fresh basil, 2 teaspoons chopped fresh oregano, 2 cups shredded mozzarella cheese, 1/2 pound ham slices, chopped frozen chopped spinach, roasted red peppers, and 1 egg.

To prepare add flour, cornmeal, and salt and cut in butter until the mixture resembles coarse bread crumbs. Beat in eggs and cold water and mix it into the flour mixture until the dough forms. Shape2/3 of the mixture into a flattened round and repeat the process with the remaining 1/3 and place in the refrigerator.

In a separate bowl, mix the cheese, 1 egg, parsley, basil, and oregano until blended. In an 8 inch round baking dish rollout the dough mixture and place the flattened portion in the bottom of the pan. Use the remaining 1/3 to wrap in the round section of the dish and add the cheese mixture. Add the peppers in single layer and top with the mozzarella and press down. Cover with the remaining dough and seal the edges. Use the remaining egg to top the mixture and bake in an oven at 375 degrees F or until the crust is golden brown. Once done, cool, cut into wedges and serve.

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

Penne pasta with vodka sauce, yummy

/ CircleMe / Leave a comment

PENNE_VODKA_16.jpg

Pasta (read here other news) is tasty and simple to make and can go with just about everything – even vodka. This is penne pasta with vodka sauce.

To make, you will need salt, 12 ounces whole wheat penne pasta, 1 can whole plum tomatoes, 1 tablespoon unsalted butter, 2 shallots minced, 1 clove garlic minced, ¼ teaspoon red pepper flakes, ½ cup vodka, 2/3 cup heavy cream, ½ cup freshly grated parmesan cheese, and a handful of freshbasil leaves torn.

To prepare bring a large pot of water to the boil and add the penne pasta and cook according to the directions on the box. Drain the pasta and use some of the water for afterwards. Put the tomatoes in a bowl and crush them with your hands.

Melt the butter over a large skillet over a medium flame and place shallots and cook until they are slightly softened for about 3 minutes. Next add the garlic and the red pepper flakes and cook for a minute. Take from heat and add the vodka, tomatoes and salt and return to the fire and continue to stir until the alcohol cools. This should take about 7 minutes. Add the heavy cream and cook until the sauce thickens and stir in parmesan cheese and basil.

Add the pasta to the sauce and combine and add a bit more parmesan and basil.



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

			

	


			
				


	

							
Italian Sausage Lasagna, sweet
						

			 / CircleMe						 / Leave a comment
								

			


		

		
sausage_lasagna




There is nothing like tasty Italian lasagna to tickle the taste buds. This is the Italian sausage lasagna (read here other news).




To make you will need 12 lasagna noodles, 1 poundsweet Italian sausage, 2/3 cupchoppedonions, 1/2 tablespoonminced garlic, 2/3 cupchopped parsley, 3 cans tomato paste, 1 cantomato sauce, 2 cups water, 1 1/2 teaspoonsItalian seasoning , 1 1/2 teaspoonsdried oregano, 1 1/2 teaspoonsdried basil leaves , 1 poundpart-skim ricotta cheese, 1 packagechopped spinach, 1/2 cupgrated Parmesan cheese , 3eggs , 2 teaspoons garlic salt, 1/4 teaspoon ground black pepper , and 3 cupsshredded mozzarella cheese.




First preheat an oven to 350 degrees F and grease a 9×13-inch baking dish. Then bring a pot of salted water to a boil. Add the lasagna noodles and cook for about 10 minutes.




In a saucepan over a medium flame, cook the sausages with onions, garlic, and parsley. Then add the tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil and mix carefully. Allow to simmer for 5 minutes while stirring occasionally.




In a separate bowl, mix parsley, ricotta, spinach, Parmesan, eggs, garlic salt, and pepper. Spread some sauce in the bottom of the baking dish and layer with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella.




Repeat and make last layer noodles, sauce, and mozzarella cheese. Cover pan with aluminum foil.




Bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for another 10 minutes or until cheese is bubbly.


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

			

	


			
				


	

							
Mushroom Risotto, creamy mushroom rice
						

			 / CircleMe						 / Leave a comment
								

			


		

		
mushroom_risotto


Risotto (read here other news) that favourite of Italian dishes made into a creamy classic can be served with a variety of accompaniment including meat, vegetable, or fish. This is the Mushroom Risotto.


To make you need 1 tablespoon olive oil, 3 small onions, finely chopped , 1 clove garlic, crushed , 1 teaspoonminced fresh parsley, 1 teaspoonminced celery, salt and pepper to taste ,  1/2 cupssliced fresh mushrooms, 1 cup whole milk , 1/4 cup heavy cream , 1 cup rice, 5 cups vegetable stock , 1 teaspoon butter , and 1 cupgrated Parmesan cheese.


To prepare, first heat olive oil in a large skillet over medium-high flame heat. Saute the onion and garlic in olive oil until onion is tender and the garlic is lightly browned.


Remove the garlic and add the parsley, celery, salt, and pepper and cook until the celery is tender. Next add the mushrooms and reduce the heat to low, and continue cooking until the mushrooms are soft.


Pour in the milk and cream into a saucepan and add the rice. Heat until it simmers and then stir in the vegetable stock into the rice 1 cup at a time, until it is absorbed.


After the rice has been cooked, add the butter and Parmesan cheese, and remove from heat.


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

			

	


			
				


	

							
Tortellini with Peas and Prosciutto, a dish with a difference
						

			 / CircleMe						 / Leave a comment
								

			


		

		
Tortellini with Peas and Prosciutto_12.tif

What could be more eye catching than ring-shaped pasta? Tortellini (read here other news) those little circles of meat or cheese-filled pasta – livens up any plate.


They are sometimes called belly-button pasta and can be an interesting switch from spaghetti and fettuccine and regular shaped pasta choices


To make the tortellini you need salt, 1 pound meat-filled tortellini, 2 tablespoons extra-virgin olive oil, 4 ounces prosciutto, finely chopped, 3 cloves of garlic, thinly sliced, 1 tablespoon tomato paste, ¼ cup heavy cream, 1 cup peas, 2 tablespoons fresh parsley, and ½ cup grated parmesan cheese.


To prepare you first heat a large skillet over a medium flame and heat oil and prosciutto and cook until it’s crisp.


Add 1 cup of pasta water and simmer for about 3 or 4 minutes and add cream continuing to simmer until thickened.


Just before the tortellini is done add the peas to eater and cook until they are tender. Drain the pasta and the peas and place in a skillet and coat with the sauce and add parsley and sprinkle with cheese.


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

			

	


			
				


	

							
Meatball Submarine, filling
						

			 / CircleMe						 / Leave a comment
								

			


		

		
M11meatballs77638LaheySub-hero.tif


Meaty, saucy, bready, and filling – this is the meatball submarine sandwich. To make the sauce, take 2 tablespoons extra-virgin olive oil, 1/2 small onion, finely chopped 1 stalk celery, finely chopped, 1/2 medium carrotchopped, salt, 1 28-ounce can whole plum tomatoes, crushed, 1 bay leaf, 2 fresh basil leaves.


 


For the meatballs take 4 ounces russet potato, peeled, salt,1 pound ground veal shoulder, 1/3 cup grated parmesan cheese, 2 tablespoons whole milk, 1 1/2 teaspoons minced garlic, 1 teaspoon chopped fresh thyme, 1/4 cup extra-virgin olive oil, ground pepper, and 4 to 6 pieces baguette.


 


To make the sauce heat the oil in a saucepan over medium flame and add onion, celery, carrot, and salt and cook. Stir occasionally, until soft. Stir in tomatoes and their juices, the bay leaf, basil and 1/2 cup water.


 


Bring to a simmer and cook, stirring occasionally, until the sauce thickens. Season. Make the meatballs by putting the potato in a saucepan with salted water and bring to a boil. Cook until the potato is tender. Cool then grate.


 


Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper, and salt with your hands until combined. Form the mixture into 1-inch meatballs.


 


Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until browned. Add sauce and cook for a further 5 minutes. Fill the baguettepieces with meatballs and add more sauce.


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