Authentic Italian pasta e fagioli

Authentic Pasta e fagioli is a humble, hearty and soul- warming Italian pasta dish that brings back vivid  childhood memories of the smell of simmering beans, tomatoes, and garlic. for many Italian families, pasta e fagioli was the meal that could feed everyone on a tight budget. It’s the ultimate ” cucina povera” dish- poor kitchen. This is the essence of authentic Italian cooking: making the most of simple ingredients to create something unforgettable.

What to use in this Authentic  Italian  pasta e fagioli recipe

This version of pasta e fagioli stays close to it’s roots using classic Italian ingredients. I used dry cannellini beans  soaked over night. You  can use canned beans and add them to the tomato sauce 10 minutes before adding the pasta.

Traditionally, ditalini or small shaped pasta is used, but feel free to experiment with other small pasta shapes.  Adding a parmesan rind while the soup simmers is a little trick many Italian cooks use to add more flavor.  I Use these ingredients for a pasta e fagioli that’s filled with all the traditional flavors and textures that bring back those childhood memories in my mama’s kitchen.

Ingredients

• 2 cups short dry pasta
• 4 cups cannellini beans
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 cup chopped onion
• 1 cut chopped celery + 1 cup chopped carrots
• 2 cups crushed tomatoes
• 1 cups tomato sauce
• 2 cups water , vegetable or chicken stock
• A few bay leaves
• 1/2 cup chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Start by rinsing and soaking your beans overnight
2. In a dutch oven or stock pot over medium high heat in the olive oil saute the onion and garlic until soft and fragrant. Add the celery and carrots and cook for a few minutes to soften.
3. Add the tomatoes, tomato sauce , stock or water, bay leaves and the beans , simmer covered for 30 minutes or until beans are cooked. Add the pasta and cook  10 minutes longer. Stir in the Italian parsley, ladle into soup bowls top with grated parmesan cheese. ENJOY!!!

Italian chicken sausage scrapariello

This  Italian chicken sausage scarparielo recipe is the classic Italian-American shoemaker style dish of crispy chicken braised with sausage, peppers and onions. It is tangy, spicy and delicious. The name “scarpariello” is said to come from the Italian word for “shoemaker” the phrase is often associated with dishes that are humble, frugal and made with basic ingredients. It involves braising chicken and Italian sausage  with simple pantry staples .  It’s not about fancy presentation but about flavor and making the most out of minimal ingredients.

Variations for this Italian chicken sausage scarpariello recipe

Traditionally this Italian chicken sausage scarpariello recipe is made with bone-in skin-on chicken thighs because I wanted to lighten up the dish and also my  family likes chicken breast I used boneless , skinless chicken breast.

You can also use  chicken sausage in place of the pork sausage if that fits your taste. Add extra vegetables like mushrooms, or spinach or both for a heartier, veggie-packed version.

For a creamy variation add a cup of heavy cream to the sauce for a richer, creamier texture. You could also melt in some parmesan cheese to deepen the flavor.

These variations allow you to customize the classic flavors of this Italian chicken sausage scapariello to fit your lifestyle and taste while staying true to it’s essence!!!

If you make this dish, please leave me a comment on your experience with this Italian classic recipe. I love hearing from you. It’s my favorite part. And it helps others. THANKS!!!

Ingredients

• 2 lbs. chicken breast or  bone in chicken thighs
• 2 -3 links spicy Italian sausage
• 1 sliced onion
• 1 red and 1 green sliced bell peppers
• 2 Tbsp. minced garlic
• 1 cup pickled cherry peppers hot or sweet + 1/2 cup pickling juice from the jar
• 1 cup white wine
• 1 cup chicken stock
• 2 Tbsp. chopped Italian parsley

Instructions

1. preheat oven to 375-degrees
2. Start by washing the chicken then pat dry salt and pepper the chicken.
3. Heat the oil in an oven proof skillet or dutch oven sear the chicken on  all sides for 5 minutes or until golden remove the chicken and set aside. In the same  add the sausage. Cook 3-4 minutes or until brown . Remove cut the sausage in half and set aside.
4. In the same pan add the onion, garlic and bell peppers. cook for 3-5 minutes to soften slightly. Add the cherry peppers,  the pickling juice, chicken stock and the white wine. Scrape up the brown bits from the bottom of the pan. Then cook 5 minutes to reduce the liquid.
5. Add the chicken and the sausage back to the skillet.
6. Set the skillet in the oven and bake for 20 – 30 minutes, until the chicken is cooked through.
7. Top wit the Italian parsley. ENJOY!!!!!

Italian roasted sausage, peppers and potatoes

There is something comforting about the hearty flavors of Italian roasted sausage, peppers and potatoes. This classic dish, rooted in simple ingredients, delivers a perfect balance of savory and sweet, with smokey sausage, tender potatoes and vibrant bell peppers roasted to a golden deliciousness.

Whether you are looking for an easy, quick one pan weeknight family meal or a crowd pleasing dish for  gatherings, this  sausage bake recipe captures the essence of rustic Italian cooking.

Why I love this Italian roasted Sausage, peppers and potato recipe

First this recipe is easy to make. It’s one pan meal. Those are always the best recipes if you ask me. Sausage peppers and potatoes is a versatile recipe . It can be customized to fit different taste and occasions.

You can use sweet, mild or spicy Italian sausage. Or if you want a healthier version try Italian chicken sausage or even plant based sausage if you want a vegetarian option. While bell  peppers and potatoes are traditional, you can substitute or add  vegetables like zucchini, eggplant or even sweet potatoes. This roasted sausage bake can be served as a stand alone meal, or you can serve it along side, pasta, rice , over mashed potatoes or in a hoagie roll for a hearty sandwich.

Because of this variations Italian roasted sausage, peppers and potatoes can be served at casual family dinners or special gatherings. It’s the perfect meal prep recipe, as you can assemble it ahead of time and roast when you are ready to serve. Enjoy this recipe and please leave me a comment on your experience with the recipe. I love hearing from you. It’s my favorite part!!! THANKS!!!

Ingredients

• 4 Italian sausage links
• 4 medium potatoes peeled and sliced into wedges
• 1 red and 1 green sliced and seeds removed
• 1 sliced onion
• 2 Tbsp. minced garlic
• 1 Tbsp. red pepper flake
• 1 Tbsp. Italian seasoning

Instructions

1. start by preheating your oven to 400-degrees
2. In a bowl add the sausage, potatoes, peppers, garlic and onion. Add the olive oil, Italian herbs, red pepper flakes and salt and pepper to taste. Mix with your hands until well combined. Transfer to a cookie sheet or oven proof casserole dish and bake.
3. Bake 30 minutes or until the vegetables and potatoes are tender and the sausage golden brown. Serve with crusty Italian bread. ENJOY!!!!

Italian spezzatino beef stew

Italian spezzatino beef stew is a delicious beef stew full of fork tender beef in a red wine tomato sauce. Yes, spezzatino is the Italian word for beef stew. It’s a hearty, comforting dish made with chunks of meat simmered in a flavorful broth, often with tomatoes, onions and carrots.  And sometimes peas and potatoes.

The stew is cooked slow allowing the meat to become melt -in -your-tender and the sauce a rich deep flavor.

Italian spezzatino beef stew has a more Italian wine-infused, and lighter flavor, while beef stew is thicker and  heartier taste.  Hearty, filling and comforting it is usally prepared for Italian family meals.

What I used to make this Italian spezzatino beef stew

Beef: I use a good quality beef chuck roast , but stewing beef works perfectly.

Mushrooms: I like to use brown mushrooms such as cremini or baby portabellas, but any mushroom works fine

Tomatoes : I used fresh tomatoes you can use a good quality canned tomato.

Stock: I use beef stock , but vegetable or chicken stocks are great alternatives.

Italian spezzatino beef stew gets even better the next day, so make a large pot. It’s also freezer friendly.

As always if you make this recipe please leave a comment, with your experience. I love hearing from you it’s my favorite part and it helps others. THANKS!!!

Ingredients

• 2 Lbs. beef chuck cut into large dice
• 1 cup diced pancetta
• 1/2 cup flour
• 1/3 cup olive oil
• 2 cups chopped tomatoes
• 2 cups sliced mushrooms
• 1 cup red wine
• 3 cups beef stock
• 1/2 cup Italian parsley
• 1 Tbsp. each thyme + oregano + rosemary

Instructions

1. Start by salt and peppering the meat  then coat with flour. In a dutch oven in  olive oil over medium high saute the meat with the pancetta until browned.
2.  Then add the onion, celery, carrots, and simmer until soft. Add the mushrooms and tomatoes and cook for a few minutes to combine the flavors and ingredients. Then deglaze the pan with the red wine waiting until it evaporates before adding the beef stock and herbs.
3. Simmer covered for 2 to 2 1/2 hours or until the meat is fork tender. ENJOY!!!!

Roasted butternut squash gnocchi

Fall is in the air, and nothing says cozy quite like roasted butternut squash gnocchi. This recipe combines the sweetness of roasted butternut squash with delicate soft gnocchi, perfect for pairing with your favorite sauce.

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.

Whether you’re new to making gnocchi or a seasoned pro , this easy to follow recipe is bound to become a favorite.

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

Why you will love roasted butternut squash gnocchi

1. Butternut squash is a seasonal fall vegetable, bringing a natural sweetness to the gnocchi that pairs well with many sauces.
2. These gnocchi are easy to make. This recipe simplifies the process. making it a beginner friendly gnocchi recipe
3. The recipe is versatile pair the gnocchi with a browned butter and sage, marinara or a creamy pancetta gorgonzola sauce like I did. If you would like the recipe for the sauce I used let me know, if I should write a blog post.
4. This recipe is perfect for meal prep. These gnocchi are freezer friendly, so you can a batch in advance  to enjoy anytime, or make a double batch one for now and one for later.
5. As always , please let met know if you make this easy roasted butternut squash gnocchi recipe. I love hearing from you. And it helps others. THANKS!!!

Ingredients

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

  Instructions

  1. Start by peeling and cleaning out the squash. Then cut into equal pieces. Line a cookie sheet with parchment paper lay the butternut squash on top drizzle with olive oil salt and pepper to taste.  Roast in a preheated 375-degree oven until fork tender about 20 minutes. Mash the squash into a smooth puree. Refrigerate until chilled
  2. Put the flour on a broad. Make a well in the center add the rest of the ingredients , the squash, egg and cheese including salt and pepper.
  3. Begin incorporating the flour into the wet ingredients  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 with your favorite sauce

Pan  seared salmon orzo

If your looking for a weeknight dinner that’s both both easy for weeknight  family meals and fancy enough Saturday night dinner with friends, my pan seared salmon with Tuscan orzo is the perfect meal choice. This dish combines crispy, flaky salmon with a creamy spinach and sundried tomatoes orzo inspired by the rustic flavors of Tuscany. Not only is it easy to make, but it’s also a complete meal full of vibrant colors and good for you ingredients, that will impress family and friends.

Why you will love this pan-seared salmon orzo recipe

This recipe brings together two of the best ingredients a rich, comforting pasta dish and perfectly cooked salmon. The orzo , in a garlicky, creamy sauce gets extra flavor from the sundried tomatoes and spinach, and the salmon provides a delicious crispy contrast. It’s the perfect balance of comfort food and the fresh ingredients makes it an ideal recipe for any time of the year.

Let me know how your pan-seared salmon with Tuscan orzo turns out! !!!

Ingredients

• 2 lb. cleaned skinless salmon
• 1 Tbsp. garlic, onion and paprika powder
• salt and pepper to taste
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. butter
• 2 Tbsp. finely minced garlic
• 1/2 cup chopped sundried tomatoes
• 1 cup white wine
• 2 cups chicken stock
• 1 cup heavy cream
• 1 cup water
• 3 cups orzo
• 1 cup grated parmesan cheese
• 2 cups chopped spinach

Instructions

1. Start by cleaning the fish then pat dry  cut into equal parts. salt and pepper to taste. Combine the garlic, onion and paprika massage the rub into the fish.
2. In a 12 inch saute pan in the 2 Tbsp. of oil over medium high heat sear the fish on both sides until beginning to brown about 5 minutes per side. Remove cover with alumni foil set aside while making the orzo.
3. In the same pan add the 2 Tbsp. of butter. Add the garlic and saute until soft and translucent. Then add the sundried tomatoes, cook until the tomatoes are soft and fragrant. Deglaze the pan with the wine , waiting until evaporated before adding the chicken stock, cream and water. Add in the orzo lower the heat to a simmer and cook until the orzo is fork tender but firm. About 7 minutes. Then add the grated parmesan and chopped spinach and cook 5 minutes longer. ENJOY!!!

Oven fried lemon chicken cutlets

These Oven -fried lemon chicken cutlets are crispy, delicious and easy to make. There’s something irresistible about a crispy chicken cutlet, golden on the outside , juicy on the inside and packed with flavor. What makes it even better? When it’s oven-fried with a zesty lemon, wine sauce. Oven- fried lemon chicken cutlets give you the crunch of traditional frying , without the extra grease. They’re a lighter, healthier alternative without sacrificing any of that delicious flavor and texture. Perfect  for weeknight family meals or social gatherings.

Things to know about this oven fried lemon chicken cutlet recipe

Oven- frying allows you to achieve the crispy texture we love without deep-frying. By baking the cutlets at a high temperature, you get a crunchy coating that’s healthier and less messy than pan- frying. Plus it’s easier to cook a large batch of cutlets in the oven, making this  the perfect method to feed a crowd or meal prep.

I always make more than I need for one meal these chicken cutlets can be kept in the fridge for 3 days after baking or make them up to frying point and refrigerate for one day. I recommend  refrigerating the cutlets before frying this helps the breadcrumb coating adhere to the chicken. These cutlets are freezer friendly, after breading and before frying or after frying. Spread the cutlets on a cookie sheet covered in the freezer. After frozen they can be stored in zip lock bags until ready to serve.

As always if you make these oven-fried lemon chicken cutlets please leave me a comment on your experience with this recipe. I love hearing from you, and it helps others. THANKS!!!

Ingredients

• 3 skinless boneless chicken breast (2 lbs.)
• 2 eggs slightly beaten
• 2 cups breadcrumbs
• 1 cup grated parmesan
• 2 Tbsp. finely chopped Italian parsley
• 1 Tbsp. each onion, garlic and paprika powder
• 1 1/2 cup extra virgin olive oil
• 2 lemons sliced
• 1 cup white wine
• 1 cup chicken stock

Instructions

1. Preheat your oven to 400-degrees
2. Start by slicing the chicken breast into as thin as possible slices. Then cover with plastic wrap and pound thin with a meat mallet, salt and pepper to taste.
3. Mix the breadcrumbs, parmesan, Italian parsley , onion, garlic, and paprika powder  together until well combined. In a bowl beat the two eggs slightly.
4. Dip the chicken first in the egg then in the breadcrumb mixture. Use your hands to coat the chicken well.
5. Add the extra virgin  olive oil to a 12 x 9 sheet pan place in the preheated oven until smoking hot. about 10 to 15 minutes . remove from the oven.
6. Place the chicken on the sheet pan return to the hot oven and bake until golden brown about 10 minutes. Turn over and brown the other side until golden.
7. Remove the chicken from the pan tent with alumni foil set aside while making the sauce. Add one thinly sliced lemon the white wine and chicken, return to the hot oven and bake the sauce for 10 minutes, or until emulsified.
8. Pour the sauce over the chicken serve with the remaining lemon slices. ENJOY!!!

Roasted parmesan broccoli side dish

If your looking for a simple yet flavorful side dish that complements almost any meal, look no further than this oven roasted parmesan broccoli side dish. Roasting broccoli brings out it’s natural sweetness and adds a delicious crunch. The high heat caramelizes the edges, making it a far cry from the sometime soggy texture of steamed or boiled  broccoli. Once you try roasting broccoli with good quality parmesan,  breadcrumbs, and herbs, you’ll wonder why you ever cooked it any other way. It’s a game-changer in the world of side dish. Plus, it’s so easy to make!!!

Why you will love this  roasted parmesan broccoli side dish

Quick and easy: The prep time is minimal,  the oven does the work . leaving you hands free to focus on other parts of the meal.

Healthy and delicious: Broccoli is packed with fiber, vitamins, and antioxidants, and roasting it with olive oil and parmesan keeps it both nutritious and delicious.

Kid friendly: Even picky eaters will like this crispy, cheesy take on broccoli.

Pairing ideas: Oven roasted parmesan broccoli works  as a great side to many dishes. I served with crispy oven fried chicken cutlets. It’s also delicious  along side grilled chicken, steak or pasta dish.

If you make this super easy roasted parmesan broccoli side dish please leave me a comment on your experience with the recipe. I love hearing from you. It’s my favorite part!!!

Ingredients

• 2 Lbs. broccoli florets
• 2 Tbsp. extra virgin olive oil
• 1 cup breadcrumbs
• 1 cup grated parmesan cheese
• 2 Tbsp. chopped Italian parsley
• 2 Tbsp. finely minced garlic
• salt and pepper to taste

Instructions

1. Start by washing and  broccoli  pat dry with paper towels then cut into equal pieces
2. Place on a cookie sheet drizzle with the olive oil top the broccoli with the breadcrumbs, parmesan cheese, garlic and Italian parsley.
3. Roast in a preheated 400 -degree oven for 20 to 30 minutes, or until beginning to brown with a crust form the breadcrumbs and cheese. ENJOY!!!

Classic Italian wedding soup

Classic Italian wedding soup is a comforting and flavorful dish that brings together tender little meatballs, fresh vegetables and pasta in a light, savory broth.

Despite it’s name. this classic soup isn’t served at Italian weddings, but rather gets it’s name from the “marriage” of  flavors from the ingredients. It’s the perfect balance of flavors wholesome and satisfying, making it a family favorite for any occasion.

Prep ahead for classic Italian wedding soup recipe

Make the meatball mixture a day before. Or form the meatballs and  place them on a baking sheet and bake, You can either refrigerate the meatballs if using soon. or freeze them up to three months, in a single layer and then transfer to a freezer friendly bag or container once solid.

If you want to use home made chicken stock prepare the stock in advance  and refrigerate for up to three days or freeze for up to three months. You can also skim off any fat once it’s chilled.

Wash , chop and store the celery, onions and carrots and spinach in airtight containers in the fridge. These can be prepped 1-2 days before.

On the day you’re serving simply cook the prepped onions, carrots and  celery in the olive oil, add the prepared stock, pasta  baked meatballs, and spinach.

These prep steps will allow you to quickly put together the soup with minimal effort when your ready to serve.

If you make this Italian soup recipe please leave me a comment on your experience with this classic wedding soup recipe. I love hearing from you it’s my favorite part. THANKS!!

Ingredients

• FOR THE MEATBALLS
• 1/2 lb. lean ground beef
• 1/2 lb. ground pork
• 1 cup breadcrumbs
• 1/2 cup grated parmesan
• 1/3 cup chopped Italian parsley
• 2 eggs slightly beaten
• salt and pepper to taste
• FOR THE SOUP
• 3 Tbsp. olive oil
• 1 cup each chopped onion+ celery + carrots
• 8 cups chicken stock
• 1 cup acini de pepe or orzo pasta
• 4 cups chopped spinach
• salt and pepper to taste
• grated parmesan cheese for serving

Instructions

1. Start by making the meatballs in a bowl combine all the ingredients for the meatballs except for the meat mix until well combined. Then add in the meat and mix just until well blended. Shape into small 1/2 inch meatballs. bake in a preheated 375- degree oven for 10 minutes.
2. Meanwhile make the soup . start in a stock pot or dutch oven by sautéing the onion, celery and carrots in the three Tbsp. of olive oil until soft and translucent. Then add in the chicken stock, pasta,  the prebaked meatballs and simmer for 10 minutes. Add in the chopped spinach and simmer 5 minutes longer.
3. Ladle into soup bowls top with grated parmesan. ENJOY!!!!
4. And so on

Italian beef braciole recipe

This Italian beef braciole recipe is made with  thinly sliced, tender strips of beef filled with cheese and breadcrumbs rolled up then fried and slow cooked in a rich marinara sauce. In Italy , people rarely had access to tender more expense cuts of meat, so they either ground it for things like sausage or meatballs or they made things like braciole, which is slow cooked to tenderize an otherwise tough piece of meat. It is a childhood favorite of mine. very easy to make too!!!

An overview of this Italian beef braciole recipe

Italian beef braciole is typically made using thin slices of beef. Common cuts include top round ,flank steak or sometimes pork depending on the region. The meat is ponded thin, stuffed with a flavorful filling, then rolled , tied fried and simmered in a tomato sauce until tender. Beef is the traditional choice, but pork braciole can also be found, offering a slightly different taste.

Because braciole is cooked long and slow, you are able to turn a tough piece of meat into a tender delight. If you can’t find pre-sliced meat, start by slicing your meat very thin 1/4 inch thick or less and slices should be 8 to 10 inches in length. Roll each piece tightly and secure so they do not open you can use toothpicks or kitchen twine to secure.

You have to try this recipe. Every family has their own variation on this Sunday Sauce, this is my. When you make these Italian beef  braciole please leave me a comment on your experience with this recipe. I love hearing from you. It’s my favorite part!!!

Ingredients

•  2 Lbs. about 8 thin top round steaks
• 2 Tbsp. finely minced garlic
• salt and pepper to taste
• 2 cups bread crumbs
• 1/2 cup grated parmesan
• 1/2 cup Italian parsley
• 1 egg
• 8 cups my each marinara sauce

Instructions

1. Start by covering the meat with plastic wrap and pounding thin with a meat mallet. Divide the garlic among the meat rubbing it  into the meat. Then salt and pepper to taste.
2. Make the filling by mixing the breadcrumbs, parmesan, , parsley and the egg. salt and pepper to taste
3. Place a generous tablespoon of the filling in the center of the beef steaks. Roll up the meat jellyroll style. Tucking in the sides. Secure with kitchen twinge or toothpicks.
4. In the sauce stock pot that you make the sauce fry the braciole in the olive oil until brown on all sides. Do this in batches so as not to crowd the pan.  Remove and set aside. Then in the same pan make my easy marinara sauce.https://lorianasheacooks.com/real-easy-marinara/
5. Add the bracioles to the marinara sauce and simmer 30 minutes longer. ENJOY!!!!