Vegetable puff pastry tart

If you enjoy easy recipes with delicious seasonal ingredients, this summer  vegetable puff pastry tart recipe is for you. This tart has just a few  ingredients. a crispy  puff pastry crust ,a savory marinara and creamy mozzarella center and a topping of just picked summer vegetables.

This tart is great for a casual  lunch or light dinner. Or it makes a great appetizer at your next cocktail party or summer barbeque. The tart can be sliced  into finger – friendly pieces.

Tips for success when you make this Summer vegetable  puff pastry tart

1. Choose the freshest vegetables you can find. Seasonal summer vegetables like zucchini and tomatoes work well.
2. Pre- baking the tart shell helps prevent a soggy crust. prick the crust with a fork to release moisture.
3. Salt the zucchini and tomatoes and let sit for 30 minutes or longer. This step helps extract liquid from the vegetables.
4. Cut the vegetables evenly and as thin as possible using a good kitchen knife or a mandoline  slicer if you have one.
5. Season the vegetables well  and arrange in a pretty pattern before re- baking for a tart that’s not only delicious but pretty to look at too!!!

Ingredients

• 1 puff pastry shell
• 1 zucchini
• 2 medium tomatoes
• 1 Tbsp. salt
• 1 cup marinara
• 1 cup shredded mozzarella
• 1 Tbsp. each oregano, Italian parsley and garlic powder
• 2 Tbsp. extra virgin olive oil
• salt and pepper to taste

Instructions

1. Start by slicing  the zucchini and tomatoes into as thin as possible rounds lay on a flat surface salt and let sit while preparing the puff pastry.
2. On a lightly floured broad roll out the pastry slightly. prick allover with a fork leaving a thin border not pricked. Prebake in a 350- degree preheated oven on a cookie sheet oven for 15 minutes or until just beginning to brown.
3.  Mix all the herbs together
4. line the precooked puff pastry with a thin layer of marinara sauce top with  1/2 the  mozzarella . Pat the zucchini and tomatoes dry with paper towels.  Top the mozzarella with with the zucchini and tomatoes alternating first with zucchini then with the tomatoes, repeating the process. Sprinkle the vegetables with the herb mixture, the remaining mozzarella and marinara sauce salt and pepper to taste. drizzle with the olive oil and re bake in a 375- degree oven for 15 minutes. ENJOY!!!!
5. And so on

Crispy zucchini scarpaccia

Scarpaccia is a kind of rustic Italian flat bread from the Tuscany region of Italy, usually thin, and delicious.

Usually made with zucchini, there are as many variations for this vegetable tart as there are people who make them. I really like the thin, crispy texture  and the slight sweetness from roasting the zucchini. I love this simple summer Italian snack. It is a simple recipe full of beautiful summer zucchini. This scarpaccia is perfectly crispy on the outside and chewy and tender on the inside. Topping it with cornmeal before baking adds a nice nutty crunch. This delicious summertime recipe can a simple snack, fancied up into bite size appetizers, or a perfect side dish  with a salad for an easy weeknight  vegetarian  meal.

 Zucchini Scarpaccia recipes tips

Salting the zucchini and letting it sit extracts some of the liquid from the zucchini. Baking   the zucchini before adding it to the batter also helps dry out the zucchini. These are important steps in achieving a crispy  scarpaccia verses a soggy one.  And using this water in the batter adds extra flavor.

Using the right size pan is important in any recipe. In this scapaccia recipe I am using a 7″ x 11″ cookie sheet to get a thin crispy tart,

Ingredients

• 2 medium zucchini cut into rounds
• 1 Tbsp. salt
• 2 Tbsp. olive olive +1/3 cup
• 1 cup finely chopped onion
• 1 1/2 cups of flour
• 1/2 cup grated parmesan cheese
• 1 tsp. each onion. garlic, paprika and oregano
• 1 1/2 cups of water + the water extract from the zucchini
• 1/3 cup corn meal

Instructions

1. Start by cutting the zucchini as thin as possible into rounds. Lay the rounds flat on a parchment lined cookie sheet , sprinkle with 1 Tbsp. of salt and let sit for 30 minutes to extract the liquid.  Then pat dry with paper towels. Drizzle with 1 Tbsp. of olive oil and bake in a preheated 375-degree oven for 15 minutes.
2. Meanwhile make the batter by mixing the rest of the ingredients except for the corn meal.
3. Fold the baked zucchini into the batter. Spread the batter in a  lightly greased 7 x 11 parchment line cookie sheet.
4. Cover the top lightly with the corn meal drizzle with olive oil, sprinkle with grated parmesan cheese. And bake in a preheated 375-degree oven for 45 to 60 minutes or until golden brown and crispy. Cut into squares. ENJOY!!!

4 ingredient potato gnocchi

Gnocchi is an Italian pasta, think small Italian dumplings, the most common is classic potato gnocchi. made of cooked mashed potatoes, flour and eggs.  And It’s no wonder most Italian restaurants have gnocchi on the menu. Most home cooks are intimated by making gnocchi at home. I am here to tell you you don’t have to be.

Making homemade gnocchi is a lot easier than you think. The most challenging part is getting the dough to the right consistency to produce the soft light  gnocchi dumplings. This make take a few attempts, and that’s okay. After a few tries you will be making gnocchi like a pro.

I have included a video. I hope it helps!!!

Tips when making this 4 ingredient potato gnocchi at home

One: Boil the potatoes uncut. This is important cut boiled potatoes are full of water. Meaning you have to add more flour that means hard rock like gnocchi

Two: let the gnocchi dough rest at room temperature for at least 15 minutes. This makes working with dough easier.

Three: I used a fork to add strips to the  gnocchi. This isn’t a necessary step, but it does make for a pretty presentation. I have linked a gnocchi stripper . If you want to go fancy.

Growing up, and in later years at the restaurants  I watched my Mama make gnocchi, on a floured broad using both hands, her skills never ceased to amaze me.

I was never as masterful  as my Mama, but in the restaurants before the prep cooks and after my  Mama passed, I make thousands of gnocchi, although I never learned how to use two hands.

When you make this recipe please leave me a comment and don’t forget to tag me on Instagram, that’s my favorite part!!!

Ingredients

• 4 cups mashed potatoes
• 3 cups of flour
• 1 egg
• 1 cup grated parmesan
• Salt and pepper to taste

Instructions

1. Start by peeling the potatoes  and boiling the WHOLE UNCUT potatoes in salted water, until fork tender. about 20 minutes.
2. Remove from the water on a lightly  floured broad using a potato masher or potato ricer mash the potatoes until smooth. Make a well in the center add the rest of the ingredients , including salt and pepper.
3. Beginning kneading the dough until smooth, adding more flour a little at a time , until you have a smooth dough the dough will be slightly sticking. Let the dough rest covered  for 30 minutes.
4. Then section the dough into 8 equal pieces. Roll into 12 inch long ropes flour lightly,  cut the ropes into 1/2 inch pieces flour lightly. Using a fork and your thumb roll the gnocchi pieces into the classic shape. I have included a video showing the technic.
5. Store on a parchment lined cookie sheet covered  in your refrigerator for 2 days or they can be frozen. ENJOY!!!!

20 minute  tomato basil  spaghetti

This 20 minute tomato basil spaghetti comes together in under 20 minutes, the sauce is ready in just about the same time as it takes to cook the pasta.

The best time to make this pasta dish is when tomatoes are in season. The sauce  is simple the liquid from the tomatoes combined with the pasta water and grated cheese create a sauce full of  delicious fresh Italian flavors.

A few things to know about this 20 minute tomato basil spaghetti

With a few cups of tomatoes, garlic, herbs olive oil and pasta you can make this easy tomato sauce. Use as many tomato varieties as you can  get your hands on. Any color any shape – the more the better. Their natural juices release into the pan along with the pasta water create a  luscious sauce. This tomato sauce is meant to be chunky, it’s not a smooth sauce.  Use an emersion blend for a smoother finish,

Ingredients

• 1/2 Lb. spaghetti
• 4 Tbsp. extra virgin olive oil
• 2 Tbsp. minced garlic
• 4 Tbsp chopped shallots
• 4 cups chopped tomatoes
• 1 Tbsp.  fresh or dried oregano
• 2 cups pasta water
• 4 Tbsp. fresh chopped basil
• 1/2 cup grated parmesan

Instructions

1. Start by cooking your pasta el dente reserving 2 cups before draining
2. mean while make the sauce starting by  washing, drying and chopping the tomatoes. leave some cherry tomatoes whole.
3. In a saute pan over medium high heat add the 4 Tbsp. of olive oil add the garlic and the shallots saute until soft and just beginning to brown , Add the tomatoes, tomato sauce, oregano and pasta water cook until the sauce thickens about 10 minutes.
4. Toss the el dente cooked spaghetti into the sauce. top with freshly grated parmesan and basil. ENJOY!!!

Walnut pesto tomato Bruschetta

Walnut pesto tomato bruschetta combines four my favorite things – juicy summer tomatoes, rich homemade walnut pesto, creamy fresh mozzarella and crunchy toasted bread.

This bruschetta recipe takes advantage of summer produce and  it’s easy to make at the last minute. Complete with plenty of ways to customize this recipe, you will be serving this Italian restaurant quality appetizer often.

Things to know about this walnut pesto tomato bruschetta

First making your own pesto is easy uses a few ingredients and keeps well refrigerated. I am using a mortar and pestle to pound the ingredients. Also I am using walnuts instead of pine nuts to keep this pesto recipe more affordable.

Also most crusty breads work in tis recipe. It needs a bread that can  hold up to the toppings without becoming soggy. Which brings me to the next good  thing to know about this tomato bruschetta recipe- by sautéing the bread on both sides the bread remains crisp.

One more good thing this recipe can be made in stages. Pesto is something every kitchen should have on hand Make extra and freeze it. You can toast the bread ahead of time and assemble the bruschetta with the pesto, cheese and tomatoes when your ready to serve.

Ingredients

• 6 cloves of garlic
• 4 cups basil leaves
• 1 cup grated parmesan
• 1 cup walnuts
• 2 cups extra virgin olive oil
• 6 slices of crusty Italian bread
• 12 slices fresh mozzarella
• 12 slices heirloom tomatoes
• 4 Tbsp. balsamic vinegar

Instructions

1. In a mortar with a pestle add the garlic, basil and parmesan cheese. Pound until a smooth contingency. Slowly add the olive oil mixing vigorously until well incorporated,
2. Brush the bread slices on both sides with olive oil . In a saute pan over medium high heat saute the bread until golden brown on both sides. About 3 minutes per side.
3. Top the toasted bread first with the pesto then 2 slices of mozzarella top with 2 tomato slices. Drizzle with olive oil, balsamic vinegar and fresh basil. ENJOY!!

vegetarian zucchini roll-ups

These just picked summer garden zucchini roll-ups are first baked and then filled with a ricotta filling. Then topped with marinara sauce and more cheese before being baked again to a healthy, light deliciousness.

Zucchini makes an easy alternative to transform any dish into a heathier option and the perfect replacement for pasta. A good choice when your craving Italian and want healthy too.

Tips for perfect zucchini roll-ups

Slice the zucchini as thin as possible. You can do this by hand or use a mandoline slicer. In the video below you can see how I cut the zucchini using a knife.

Zucchini contains a lot of water. Baking the zucchini before filling draws much of the moisture out. This step also helps soften it.

And lastly, I used zucchini from my garden in this recipe. If you don’t have access to your own garden store-bought is fine. It’s the time of year when fresh zucchini is readily available and affordable.

Ingredients

• 3 zucchini
• 4 cups marinara sauce
• 3 cups ricotta cheese
• 1 cup grated parmesan
• 2 cups chopped spinach
• 1/2 cup breadcrumbs
• 1 egg
• salt and pepper to taste

Instructions

1. Start by slicing the zucchini length wise as thin as possible using a knife. Drizzle with extra virgin olive oil salt and pepper to taste. roast the zucchini in a preheated 375-degree oven for 10 minutes.
2. Mean while make the filling by mixing the rest of the ingredients except for the marinara sauce.
3. line an oven proof casserole dish with half of the marinara sauce. Put one Tbsp. of the cheese filling in the center of each of the zucchini slices. roll jell roll style. Place the zucchini rolls on top of the marinara sauce top with the remaining marinara, Top with additional parmesan cheese.
4. Bake in a preheated 375-degree oven for 45 minutes. ENJOY!!!!

Quick zucchini ricotta pasta

I like making really simple pastas in the summer that highlight a main fresh seasonal ingredient. Not only is this zucchini and ricotta pasta recipe quick, it highlights one of  the most prolific summer vegetables, zucchini.

This vegetarian summer pasta dish combines garden fresh zucchini, cherry tomatoes with creamy light ricotta and the fresh taste of lemon for a pasta dish everyone will love. and the best part, the sauce is essentially ready when the pasta is cooked. What’s not to love?

Variations for this quick pasta dish

This quick zucchini ricotta pasta recipe is a versatile dish, that can be adapted to a number of variations.

One would be  if you don’t have or like ricotta use a good farmer cheese. If you want to add in more vegetables add in 2 cups of chopped spinach. It’s a great  vegetarian pasta on it’s own , but if you want to add cooked  chicken or shrimp.

Of course pasta choice is always an option. You can use any pasta shape you like. I like using small shaped pasta in this recipe. the pasta in this recipe is anelli (Italian for small rings) . I love this classic Italian  pasta shape. It can be hard to find . I ordered it on Amazon. I have attached the link.

Lastly if you make this easy, and  quick summer pasta dish please leave me comment. I love hearing from you. It’s my favorite part!!!

Ingredients

• 1/2 lb. small shaped pasta
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 4 Tbsp chopped shallots or onion
• 2 zucchini
• 2 cups cherry tomatoes
• 2 cups ricotta
• 2 cups pasta water
• juice and zest from 1 lemon
• 1 cup grated parmesan
• 2 Tbsp.. chopped Italian parsley

Instructions

1. cook your pasta el dente while making the sauce
2. start by cutting the zucchini into medium dice
3. In a saute pan over medium high heat in the olive oil saute the garlic and shallots until soft and translucid. Then add the zucchini and tomatoes and cook until tomatoes start to burst and zucchini is crisp tender.
4. Add the pasta water and lemon juice and zest. Simmer until sauce thickens about 10 minutes. Then add the ricotta and grated parmesan.  Cook just until all ingredients are well combined. Add in the pasta top with Italian parsley. ENJOY!!!

Grilled Italian vegetable panini

This grilled vegetable panini sandwich is made with a combination of grilled summer vegetables, creamy fresh mozzarella on pesto lined Italian bread then the entire sandwich is grilled to golden brown goodness, for an easy satisfying summer meal that’s totally vegetarian.

There is something about lightly charred summer grilled vegetables sandwiched together with creamy fresh mozzarella that is just so good.

I love a good Italian panini sandwich something that’s easy to put together and delicious.

Tips and tricks when you make Grilled Italian vegetable panini

1. Vegetables: I used eggplant, zucchini and red bell peppers they are easy to grill and have so much flavor. You can customize this veggie panini by adding or subtracting your favorite vegetable .
2. Pesto: I used homemade pesto if you want a short cut use a good quality store-bought pesto.
3. Bread: A good sandwich starts with good bread. I love a crusty sliced Italian bread but your favorite sliced  bread will work great in this recipe. Sliced ciabatta is another great choice.
4.  The grill: I use a cast iron indoor grill pan( one of my most used pan) but the vegetables can be grilled  on an outside grill along with your BBQ.

Ingredients

• 4 slices Italian bread
• 1 eggplant
• 2 zucchini
• 1 red  bell pepper
• 4 slices fresh mozzarella
• 1/2 cup pesto
• 2 Tbsp. butter

Instructions

1. Using a kitchen knife Slice the eggplant, red bell pepper and zucchini into thin slices. Then sprinkle with  the Italian herbs, salt, pepper and drizzle with extra virgin olive oil
2. On a preheated indoor or out grill grill the vegetables until cooked and slightly charred.
3. Spread the bread slices with the pesto
4. Assemble the panini by lining with the vegetables and cheese. Add the butter to a flat pan. Grill the sandwiches until golden brown on both sides about 5 minutes per side. using a spatula to press the sandwich flat. ENJOY !!!

 Creamy lemon Shrimp Bucatini

I know, I post a lot of pasta recipes. But pasta is so versatile you can  make a lot of pasta dishes without repeating the same one twice for awhile, besides who doesn’t like pasta?

In this  creamy,  lemon shrimp bucatini recipe large shrimp are covered in a light cream sauce full of Italian flavors, then tossed with bucatini pasta, for a delicious meal everyone loves.

That’s not even the best part, the best part,  it’s a super easy shrimp and pasta recipe, that comes together in less then 30 minutes. Making this pasta recipe prefect for busy week night family meals. and it’s fancy enough for Saturday dinner with friends, to show off what a good home chef you are.

3 tips for success with this creamy lemon Shrimp bucatini recipe

The first tip for success when you make this lemon cream sauce shrimp bucatini is to use good quality large shrimp, and to be sure not to over cook them.

Second, it really doesn’t matter what shape pasta you use in this recipe. What matters is not to overcook it. A good rule of thumb is to undercook it by a few minutes. You can ruin a good pasta dish just by overcooking the pasta.

And third don’t underestimate the importance of the reserved pasta water. Pasta water is a magical ingredient the binds sauces together. Not only does pasta water add flavor it thickens the sauce. I always save more than the recipe calls for in case the sauce is to thick.

Lastly  please leave me a note, let me know how this recipe worked out for you. I love hearing from you!!!!

Ingredients

• 1 Lb. Bucatini pasta
• 1 Lb. cleaned deveined large shrimp
• 1 cup reserved pasta water
• 1 cup white wine or chicken stock
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 2 cups chopped spinach
• Juice from 2 lemons
• 2 Tbls, butter
• 2 Tbls. olive oil
• 2 Tbls. chopped garlic
• 1/2 small chopped onion
• 2 Tbls. chopped Italian parsley
• salt and pepper to taste

Instructions

1. Cook bucatini according to package directions reserving 1 cup of the water before draining.
2.  Meanwhile salt and pepper the shrimp according to your taste.
3.  In a large saute pan over medium heat saute the shrimp in the butter and olive oil 2 to 3 minutes per side remove and set aside.
4. In the same pan saute the garlic and onion until tender and just beginning to brown.
5. Deglaze the pan with the chicken stock scraping up the browned bits simmer for 2 to 3 minutes.
6. Add the cream, lemon juice and reserved pasta water, simmer until sauce thickens about 15 minutes, add the spinach and parmesan cheese last 5 minutes.
7. Return shrimp to sauce just to heat through.
8. Toss pasta with lemon cream shrimp sauce sprinkle with Italian parsley and ENJOY!!!!

Vegetarian zucchini lasagna

I love a classic lasagna but when my garden is overflowing with zucchini this is vegetarian zucchini lasagna starts showing up on my table. With layers of roasted zucchini marinara and three kinds of cheese, this recipe is full of flavor everyone loves.

It’s a great recipe when you are craving Italian and want low-carb too. Also a good recipe for batch cooking. Make a double batch bake one and freeze one. It can be frozen before or after baking, then tawed out  and baked when you are ready to serve.

Three tips for success when making vegetarian zucchini  lasagna

T o keep the lasagna from being watery because of the high water content in the zucchini first salt the zucchini and let it sit for at least 30 minutes to extract the liquid. then pat dry with paper towels before roasting . Roasting also helps to extract the water.

Another step to  prevent watery vegetable lasagna is to bake the lasagna uncovered for 70% of the cooking time. This allows the steam to escape.

Here is the link for the lasagna casserole dish 

Ingredients

• 4 medium zucchini
• 4 cups marinara sauce
• 4 cups ricotta cheese
• 1/4 cup chopped Italian parsley
• 1 egg
• 1  1 /2 cups grated parmesan divided
• 2 cups shredded mozzarella
• 1 cup toasted bread crumbs

Instructions

1. Start by slicing your zucchini as thin as possible with a knife. Lay flat salt the zucchini slices and let sit for 30 minutes. Than pat dry to absorb the liquid.
2. roast the zucchini in a preheated 375-degree oven until lightly brown about 10 minutes.
3. Mix the ricotta with  the parsley, egg, breadcrumbs and 1/2 cup of the grated parmesan.
4. In a 7 x11 casserole dish begin layering the zucchini lasagna staring with the marinara sauce, zucchini and the mozzarella repeat the process ending with  zucchini, marinara and cheese.
5. Bake in a preheated 375-degree oven for 45 to 55 minutes. Let the lasagna sit for15 minutes before cutting. ENJOY!!!