Italian sausage escarole and beans

There’s something truly special about a pot of Italian escarole and beans with Italian sausage  simmering on the stove. This dish brings me back to my childhood, where a big steaming bowl of this rustic soup could turn an ordinary meal into something comforting and delicious. Tender escarole, creamy white beans , and savory Italian sausage  come together in a light flavor broth-it’s the kind of meal that feels good from the inside out. Whether you grew up with this dish or are discovering it for the the first time, I promise it will become a family favorite. Not only is it delicious it’s healthy and packed with good for you ingredients, that you probably already have on hand.

Things to know about this Italian sausage escarole and beans

Fresh vs. canned beans: While canned beans are convenient, uses fresh beans elevates the dish with a creamy texture and rich flavor. To use fresh beans soak them overnight and cook them right in the same pot as the sausage for 10 -15 minutes then add in the escarole and cook until the escarole is tender and the beans fork tender ( 10 minutes longer)

Broth options: Use chicken broth for a richer flavor or vegetable broth if you prefer a lighter taste.

Spice Level: If you like extra heat use more red pepper flakes to fit your taste. If on the other hand you don’t like heat you can use mild Italian sausage and leave out the red pepper flakes.

This recipe is easily customizable. You can add a drizzle of good extra virgin olive oil for a gourmet touch, toss in some tomatoes for a touch of acidity and color, or stir in small pasta like ditalini for extra heartiness.

Italian sausage escarole and beans is a timeless dish that brings comfort and flavor to your table. Whether your enjoying it with crusty bread as a soup or a side, this recipe is sure to become a staple in your kitchen too!!!

Ingredients

• 2 Tbsp. olive oil
• 4 gloves thinly sliced garlic
• 1 /2 lb. spicy Italian sausage crumbles
• 2 Teaspoon hot pepper flakes
• 1 head escarole cleaned and chopped
• 2 cups cooked fresh cannellini beans( or 1 , 15 oz. can drained and rinsed
• 4 cups chicken stock
• Parmesan rind
• Grated parmesan for serving
• Crusty bread, for serving
• salt and pepper to taste

Instructions

1. If using fresh beans  rinse and soak them in water, for at least 1 hour or overnight.
2. Brown the sausage: In a large pot or Dutch oven in the olive oil over medium high heat, brown the sausage breaking it upas it cooks
3.  Add the garlic, to the sausage and cook until soft and translucent. Add in the red pepper flakes.
4. Add the chicken stock,  and  uncooked beans cook until the beans are almost cooked through. (About 15 minutes)
5. Add the cleaned and cut escarole, and parmesan rind and simmer or an additional 10 minutes, or until the beans are fork tender and the escarole soft.
6. Ladle the soup into bowls top with freshly grated parmesan. ENJOY!!!!!

Bone-in mushroom chicken breast

When you’re craving a comforting and flavorful Italian chicken meal, that’s easy to make this braised bone-in mushroom chicken breast delivers. Tender bone-in  chicken breasts are seared then gently simmered with earthy mushrooms, sweet caramelized onions and herbs, creating a rich savory sauce. This rustic, one-pan meal is perfect for both cozy family dinners and effortless entertaining.

Whether served over creamy polenta, twirled with pasta, or alongside crusty bread to sop up every drop of sauce, it’s a meal that feels both hearty and special. Plus with simple ingredients and easy steps, it’s an ideal recipe to keep in your recipe file for any occasion,

Why you will love this bone-in mushroom chicken breast recipe

This recipe shines because it combines simplicity with deep comforting flavors. Here’s why your going to  love it

One – pan wonder: fewer dishes means easier cleanup, and cooking everything in one pan builds extra flavors .

Tender and juicy chicken: Braising bone-in chicken breasts keeps the meat juicy and moist while infusing it with savory goodness.

Rich savory sauce: The combination of mushrooms, caramelized onions, garlic and herbs creates a robust sauce that feels both rustic and refined.

Versatile serving Options: Whether you serve it over polenta, pasta, or with crusty bread, this dish adapts perfectly with different sides

Make- ahead friendly : The flavors only get better with time. making it perfect for meal prep or leftovers.

Ready to bring a taste of Italy to your table? Try this bone-in mushroom chicken breast recipe  and let the rich, comforting flavors make any meal feel special. Please don’t forget to share your creations and tag me- nothing makes me happier than seeing my recipes come to life in your kitchen. And it helps others. THANKS!!!

Ingredients

• 4 bone-in skin-on chicken breast
• 1 Tbsp. each garlic + onion+ paprika powder
• 1 Tbsp. Italian seasoning
• 2 cups cremini , portabella or button mushrooms
• 1 large sliced onion
• 1 Tbsp. minced garlic
• 1 cup white wine
• 1 cup chicken stock
• a few rosemary and thyme sprigs
• 2 Tbsp. butter
• 2 Tbsp. Italian parsley
• salt and pepper to taste

Instructions

1. Start by cleaning your chicken and pat dry. Cut the breast into equal pieces.
2. Add the cleaned, cut, chicken to a bowl season with the onion, garlic. paprika and Italian seasoning. Salt and pepper to taste
3. In a heavy stock pot or Dutch oven in 3 Tbsp. of olive oil sear the chicken on all sides until golden. Remove and set aside.
4. In the same pan , add a bit more oil if needed.  Sauté the onions and garlic until soft and translucent. Add the mushrooms and cook until beginning to brown.
5. Pour in the wine to deglaze the pan , waiting until evaporated before adding the chicken stock, rosemary and thyme.
6. Nestle the chicken breasts back into the skillet , skin side up. Reduce heat to a simmer , cover and cook for 25-30 minutes until chicken is cooked through and tender.
7. Garnish with the fresh Italian parsley . ENJOY!!!!!!

Easy cheesy stuffed shells

When you’re craving a cozy, cheesy pasta dish that feels like a warm hug, these cheesy stuffed shells are the answer. This Italian classic combines tender pasta shells filled with a creamy ricotta blend, topped with my rich Bolognese sauce and baked to a bubbly perfection. It’s the kind of meal that brings everyone to the table wanting seconds.

One of the best things about this recipe is how make- ahead friendly it is. You can assemble the stuffed shells a day or two in advance, store them in the fridge, and simple bake when you’re ready to serve. It’s also freezer- friendly, making it perfect for meal prepping or having a ready – made meal for busy nights. I’m using my rich Bolognese sauce for extra heartiness, but you can easily keep it vegetarian by using my easy marinara sauce instead. Whether you’re planning for a weeknight dinner or hosting family and friends, these easy cheesy stuffed shells bring all the Italian flavors with minimal effort.

Why you will love this easy cheesy stuffed shell recipe

Simple ingredients: You probably have most of them in your pantry or fridge.

Make ahead friendly: Prefect for prepping ahead and popping it in the oven when needed.

Customizable: Add cooked  ground beef or  Italian sausage to the filling for a twist.

These easy cheesy stuffed shells are the perfect blend of creamy, hearty, and comforting – everything you want in a classic Italian meal. Whether you make them ahead for a busy night , serve them to guests for a cozy gathering, or freeze a batch for those days when you need something quick and delicious. With the option to keep it vegetarian with my easy marinara sauce or add a rich  Bolognese sauce, these stuffed shells are as versatile as they are delicious.

Serve them with a simple salad and garlic bread and you have a meal that feels like a warm hug from your kitchen. I hope this recipe brings as much comfort to your home as it does my. Buon appetito!!!!

Ingredients

• 4 cups my Bolognese sauce
• 1 Lb. large shells
• 3 cups ricotta cheese
• 1 cup grated parmesan cheese
• 2 cups shredded mozzarella divided
• 1 egg
• 2 Tbsp. chopped Italian parsley

Instructions

1. Start by cooking the shells in salted boiling water el dente
2. In a bowl mix the ricotta, spinach, parsley, egg,  1/2 the amount of parmesan and 1/2 the amount of mozzarella. Salt and pepper to taste
3. Fill a pastry bag or use a spoon to fill the precooked shells with the ricotta filling
4. Line an oven proof casserole dish with half of the Bolognese sauce. Place the stuffed shells in a single layer on top. Top the shells with the remaining Bolognese sauce, and the remaining parmesan and mozzarella cheese.
5. Bake in a preheated 375- degree oven for 30- 40 minutes, or until the cheese is bubbly. ENJOY!!!

Cheesy Italian potato croquettes

Golden. crispy, and packed with melty cheese. Italian potato croquettes are the perfect appetizer or side dish for any occasion, These cheesy potato croquettes are made with creamy mashed potatoes, rich pecorino Romano, mozzarella and a sprinkle of Italian parsley, then coated in crunchy breadcrumbs and fried to a golden deliciousness. Whether you’re serving them as a snack, party bite or alongside your favorite Italian meal, these croquettes are additive.

If you love classic Italian street food, these homemade potato croquettes ( crocchette di patata in Italian) will transport you straight to the heart of Naples. With their crispy exterior and gooey cheese filling, they’re a crowd -pleaser and go beautifully served with my easy marinara sauce.

What to know about this cheesy Italian potato croquette recipe

One of the best things about cheesy Italian potato croquettes is their versatility- especially when it comes to using left over mashed potatoes. If you have extra mashed potatoes from a previous meal, this recipe is a fantastic way to repurpose them into something crispy, golden, and delicious. Leftover mashed potatoes often have added butter and milk, which can add even more flavor to the croquettes. Just be sure they aren’t too runny:  if needed , you can firm them up by adding a bit more grated cheese and flour to help with consistency.

If you’re starting from scratch, making fresh mashed potatoes for croquettes is simple and worth the effort. Boil peeled, uncut, russet or Yukon gold potatoes until fork- tender , then just mash them with just enough butter and salt to enhance their flavor without making them too soft. You want a firm potato mixture that holds it’s shape when formed into croquettes. Chilling the mixture before forming the croquettes makes the process much easier, as it helps firm up the texture and prevents them from falling apart. Letting the mixture rest in the fridge for at least 30 minutes-or even overnight- ensures the croquettes hold their shape when rolling. coating and frying, resulting in a perfectly crisp and golden exterior.

Whether you’re using leftover mashed potatoes or making them fresh, these cheesy Italian potato croquettes are delicious!!!! Please leave me a comment when you make this. I love hearing from you. It’s my favorite part and it helps others. THANKS!!!!

Ingredients

• 3 cups oil for frying ( canola olive-oil blend)
• 3 large potatoes
• 2 eggs slightly beaten
• 1 cup grated pecorino Romano cheese
• 1/3 cup flour
• 2 Tbsp. chopped Italian parsley
• 6 mozzarella sticks cut in half
• Salt and pepper to taste
• FOR THE COATING
• 2 large eggs slightly beaten
• 1 cup breadcrumbs
• 1/2 cup grated parmesan
• 2 Tbsps. chopped Italian parsley

Instructions

1. Peel the potatoes and cook uncut in boiling salted water until fork tender. Then mash or rice them
2. In a bowl combine the mashed potatoes, beaten eggs, flour, pecorino Romano, and  parsley. Salt and pepper to taste.
3. Mix well to combine, the consistency should be wet enough to form but dry enough as to not fall apart.
4. Using a tablespoon or cookie scoop grab roughly a 1/4 cup of the potato mixture place in the palm of your hand and place a piece of mozzarella cheese in the center than roll into log shape about 2 inches long. Repeat the process for all the potatoes. You should have 10 -12 croquettes.
5.  FOR THE COATING AND FRYING
6.  Place the slightly beaten eggs in a bowl in another add the breadcrumbs, grated Pecorino Romano, and Italian parsley
7. Dip each potato croquette first in the egg then roll each one in the breadcrumb mixture. Lay on a parchment lined baking sheet. At this time they can be placed in the refrigerator to set up ( can be left overnight) or fried right away.
8. In a heavy pot heat 1 inch of the oil to 350 F.
9. Once the oil reaches frying temperature begin frying the croquettes  in batches  as to not overcrowd the pan 5-6 minutes or until golden  on both sides.
10. Sprinkle with additional salt if preferred and chopped Italian parsley. ENJOY!!!

Quick and easy Salmon piccata

If your looking for a quick and easy salmon recipe that delivers restaurant- quality flavor, this salmon piccata is the perfect choice. In less than 30 minutes, you can have a bright, buttery and lemony dish that’s full of classic Italian flavors. With its simple ingredients- fresh salmon fillets, zesty lemon, briny capers , and a silky white wine sauce- this one-pan salmon piccata is a dinner dream. Plus, it’s naturally low – carb, packed with omega-3s . and incredibly delicious.

Whether you’re a fan of traditional  chicken piccata or just love seafood dishes with bold flavors, this pan -seared salmon recipe will become a go- to favorite. It goes beautifully with pasta, mashed potatoes and vegetables, Best of all, this easy salmon recipe requires  minimal prep and comes together quick- prefect for busy nights when you want something impressive without the fuss.

Why you will love this quick and easy salmon piccata recipe

You are going to love this easy salmon piccata recipe because it’s the perfect balance of fresh, healthy ingredients with rich buttery goodness – all made in one pan ! The tangy lemon and briny capers cut through the richness of the salmon, while the silky wine sauce brings everything together for a dish that taste like it came straight from an Italian trattoria.

Not only is this salmon piccata recipe quick and easy, it’s also healthy and versatile.  Plus, with minimal prep and easy cleanup, it’s  the ideal weeknight dinner that feels gourmet without extra effort. Whether you’re cooking for family, date night or just treating yourself, this quick and easy salmon piccata is guaranteed to be a winner!!!

Ingredients

• 1 1/2 Lb. Salmon filet
• 1/4 cup flour
• 1 Tbsp. olive oil
• 2 Tbsp. butter + 1 Tbsp.
• 1/2 cup white wine
• 1 cup chicken stock
• juice from one lemon
• 1 lemon sliced
• 1/2 cup capers
• 2 Tbsp. freshly chopped Italian parsley

Instructions

1. Start by washing the salmon pat dry . Salt and pepper to taste, Cut into 2 or 3 equal pieces depending on your preferred amount
2. Lightly coat the salmon in flour
3. In a saute pan over medium high heat in the butter and olive oil sear the salmon on all sides. Remove and set aside
4.  In the same pan add the onion and garlic and saute until soft and translucent .
5. Deglaze the pan with the wine, waiting until it is absorbed before adding the chicken stock, lemon juice, sliced lemon slices from one lemon. and capers. Simmer the sauce for 10 minutes or until it begins to thicken.  Add in an additional 1 Tbsp. of butter.
6.  Remove the lemon slices. Return the salmon back to the sauce and baste the salmon with the lemon sauce, for about 3-4 minutes or until the salmon is cooked to your preferred doneness, then add in the Italian parsley
7.  Plate pour the sauce over, serve with lemon slices. ENJOY!!!

Stuffed Pork Tenderloin Wellington

When you want to impress- whether it’s date night, a special occasion or just because- this stuffed pork tenderloin delivers, Juicy pork tenderloin filled with a savory mushroom filling and then wrapped in golden, flaky puff pastry- yeah it’s  drool worthy.

This version takes the classic beef wellington and swaps out the beef for succulent pork tenderloin and levels  up the flavor by stuffing it with a rich Italian – inspired filling.

 How To  make this  Stuffed pork tenderloin wellington  more manageable

1. Prep the filling in advance: cook and refrigerate  the filling up to a day ahead of time. This prevents the pastry from becoming soggy and saves time.
2.  Butterfly and stuff the pork: Do this in advance  and roll it tightly in plastic wrap. This step can also be done up to one day before your ready to bake the tenderloin.
3. Assemble and freeze : You can fully assemble  the pork tenderloin wellington (stuffed , wrapped in pastry and egg- washed) and freeze it unbaked. When ready to cook , bake straight from frozen adding  15 – 20 minutes to the cooking time.

By prepping ahead , you’ll make this Stuffed Pork tenderloin recipe much more manageable while still delivering a stress free impressive and delicious result.

Ingredients

• 1 pork tenderloin ( about 1.5 lbs.)
• 2Tbsp. olive oil
• 1 Tbsp; butter
• 2 Tbsp. Dijon mustard
• 1 sheet puff pastry
• Mushroom filling
• 8 oz. cremini or button finely chopped
• 1 minced Shallot
• 1 Tbsp. minced garlic
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 egg + 1 egg yolk for the egg wash
• 2 Tbsp. chopped Italian parsley
• Salt and pepper to taste

Instructions

1.  Preheat your oven to 400- degrees
2. Clean the pork removing the silver skin – It’s that shiny white-silver membrane running along one side of the tenderloin with a sharp knife
3. Then butterfly the tenderloin slice it length wise almost all way through- think open book.
4. Pound it with a meat mallet or rolling pin until it’s an even thickness, about 1/2 inch thick. salt and pepper to taste.
5. Make the filling
6. In a saute pan over medium high heat in the olive oil and butter saute the shallots and garlic until soft and translucent
7.  Add the mushrooms cook until brown and all the liquid is absorbed.
8. In a bowl slightly beat the egg, add in the breadcrumbs, parmesan cheese, parsley and the cooked mushroom mixture. Mix to combine
9. Spread the stuffing down the center of the pork tenderloin
10. Carefully roll it up jelly roll style. Then tightly wrap it in plastic wrap and chill for at least 30 minutes.
11.  Then unwrap and spread with the mustard and roast in a preheated 400- degree oven for 10 minutes. Set aside and cool slightly just enough time to handle without burning your hands, then spread with the mustard
12. On a lightly floured broad roll out the puff pastry and place the pork roll in the center. Wrap the pastry around it. tucking in the edges.
13. Place it seam-side down on a parchment lined baking sheet
14. Brush the top with a slightly beaten egg yolk. Score the top. Bake in a preheated oven for 25-30 minutes or until the puff pastry is golden brown.
15. Let rest for 10 minutes before slicing. ENJOY!!!!!

Italian Cauliflower pasta alfredo

This creamy Italian cauliflower pasta alfredo is a lighter twist on the classic alfredo sauce while still full  of rich flavor. Instead of heavy cream , this dish uses pureed cauliflower and milk to create a luscious sauce that coats every strand of pasta. It’s the perfect way to sneak in some extra vegetables without sacrificing flavor. This recipe is proof you don’t need heavy cream  for a comforting past dish. Plus, It’s so easy to make!!!

Why you’ll love this Italian cauliflower pasta alfredo

Traditional alfredo sauce relies on lots of butter and cheese, this version gets its creaminess from cauliflower.

This pasta dish has all the comforting flavors of a classic  alfredo but with a healthier twist.

This cauliflower sauce can be used over vegetables, chicken or even as a dipping sauce for bread.

This Italian Cauliflower pasta alfredo dish comes  together in about the same time it takes to cook the pasta, making it an easy and delicious option for a quick weeknight dinner.

Ingredients

• 1/2 Lb. fusilli.
• 4 cups cauliflower florets
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1 Tbsp. minced garlic
• 1/2 cup chopped onions
• 2 cups milk
• 1 cup  pasta water
• 1 cup parmesan cheese
• 1 Tbsp. chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Start by cleaning the cauliflower and cutting into florets. Then boil the cauliflower in salted water until soft.
2. Remove the cauliflower and mash into a puree set aside while you make the sauce and cook the pasta according to package directions
3. In a saute pan over medium high heat in the olive oil and butter saute the onion and garlic until soft and translucent.
4. Add the milk and pasta water, return the mashed cauliflower back to the pan and cook an additional 5 minutes. Then add in the grated parmesan cheese.
5. Adjust your seasonings (salt and pepper) to fit your taste.
6. Plate, top with  more cheese and chopped Italian parsley. ENJOY!!!!

Heart shaped fondant potatoes

When it comes to elevating a simple potato into something elegant and unforgettable, heart- shaped fondant potatoes are a must-try. Originally a French technique, fondant potatoes are known for their crispy golden crust, rich buttery flavor, and melt-in your texture. But why settle for ordinary when you can turn them into heart-shape delights.

These easy heart-shaped fondant potatoes are the prefect way to add a little extra love to your plate- whether you’re planning a romantic dinner, a cozy meal for yourself or even a special family gathering.  The beauty  of this dish is in it’s contrast: a crispy caramelized exterior gives way to an ultra creamy interior, thanks to a slow simmer in broth and butter.

Why you ‘ll love these heart shaped fondant potatoes

Visually stunning: The heart shape makes them prefect for Valentine’s Day, anniversaries. or anytime you want to impress.

Incredible flavor: The slow cooking process infuses the potatoes with rich , buttery goodness with a hint of earthiness from the herbs.

Crispy and Tender: The combination of searing and braising the potatoes creates the ideal texture- crispy on the outside and melt in your mouth tender on the inside.

Not only are these heart- shaped fondant potatoes visually stunning and delicious, but they’re also  easy to make with just a handful of basic pantry ingredients. You don’t need any fancy technique  – just good potatoes, butter, broth, and a little patience. The process is easy enough for a weeknight family meal and fancy enough for Saturday night dinner with friends.

Whether you’re an experienced home cook or a beginner looking for a foolproof way to elevate your side dishes, this  heart shaped fondant potato recipe delivers a restaurant-quality result without the stress!!!

Ingredients

• 4 large russet potatoes
•  3 Tbsp. butter
•  2 Tbsp. olive oil
• 1 cup chicken or vegetable stock
• 2 smashed garlic cloves
• 2-3 sprigs thyme and rosemary
• Salt and pepper to taste

Instructions

1. Peel and cut your potatoes into 1 -1 1/2 inch tall rounds
2. Use a small heart shaped cookie cutter to cut out heart shapes from each round. Or they can be left round shape. Use a potato peeler to smooth the edges of the the potatoes
3.  Heat the oil in a skillet over medium high heat  add the potatoes in a single layer and sear until golden brown on both sides ( about 4-5 minutes pre side)
4. Add the broth, garlic, thyme and butter to the pan.
5. Reduce the heat to medium low, cover and simmer 15-20 minutes, or until the potatoes are fork tender. Or  they can be roasted in the oven in an oven proof skillet for 30 minutes in a 375-degree preheated oven.

Semolina Gnocchi  Romana recipe

This Semolina gnocchi  Romana recipe is a traditional baked semolina gnocchi dish from Rome. Unlike traditional potato – based gnocchi these gnocchi are made with semolina flour, milk, butter, eggs and pecorino cheese. The dough is cooked like a thick porridge,  spread out, then cut into rounds or squares before  being layered in a baking dish. They are then topped with melted butter and pecorino Romano cheese, and  baked until golden brown and crispy on top.

The result is a rich , creamy , slightly crispy gnocchi dish with a delicate nutty flavor from the browned butter and pecorino. Semolina gnocchi Romana is often served as a first course and pairs well with a simple salad or roasted meats. It’s a comforting rustic dish that showcases the simplicity and elegance of Italian cuisine.

Sauce Variations for this Semolina gnocchi Romana recipe

1. Truffle cream sauce: Saute minced garlic in butter, then add heavy cream, some pecorino Romano, and a drizzle of truffle oil. Simmer until thickened, then pour over the gnocchi before baking for a luxurious twist.
2. Tomato basil sauce: Make a simple  sauce by sauteing garlic in olive oil, then adding crushed San Marino tomatoes, salt and fresh basil. simmer until thick . then spoon over the baked gnocchi for a slightly tangy taste.
3. Gorgonzola Walnut Sauce: Melt gorgonzola in a pan with a splash of milk or cream, then stir in chopped toasted walnuts. Drizzle over the gnocchi before baking for a bold, creamy and nutty flavor.

Each of these variations adds a unique flavor to this classic  semolina gnocchi Romana recipe while still staying true to its rich and comforting beginnings, ENJOY!!!!

Ingredients

• 3 cups milk
• 1 cup semolina flour
• pinch of nutmeg
• 1 egg
• 1 cup grated pecorino Romano
• salt and pepper to taste
• SAUCE INGRIDENTS
• 1/2 stick melted butter
• 1/2 cup grated pecorino Romano

Instructions

1. brush a 10 x 12 baking sheet with olive oil
2. In a sauce pan over medium high heat bring milk ,salt and nutmeg to a low boil.
3. Very slowly in a steady stream add the semolina flour stirring continuedly with a wisk to avoid lumps
4. Continue cooking uncovered for 10 -15 minutes stirring frequently. The mixture will be very thick and pull away from the sides of the pan when it is ready to be removed from the fire.
5. In a small bowl  wisk the egg with the 1 cup of pecorino cheese. Add this to the semolina mixture mixing until well combined.
6. Spread the  gnocchi  mixture unto the prepared baking sheet. Use damp fingers to press the mixture smooth to a 1/4 inch thickness. Refrigerate for at least 60 minutes
7. Spread a shallow oven proof casserole dish with butter.
8. once the semolina is firm cut out circles using a 2 inch cookie  cutter or glass of the similar size.
9. Arrange the gnocchi circles overlapping each other in the prepared casserole dish.
10. Melt the remaining 1/2 stick of butter in the microwave. Pour the melted butter over the gnocchi, top with the remaining pecorino Romano, and bake in a preheated 375- degree oven  for 25-30 or until the top is golden . Sprinkle with additional cheese and chopped Italian parsley. ENJOY!!!

Sour dough  artisan bread

There’s nothing quite like the crisp crust and airy crumb of a good sourdough artisan bread, a timeless staple made with just flour , water, salt and patience. This sour dough Artisan bread recipe is the bread recipe you have been looking for easy and delicious.

My girlfriend gave me some sour dough starter, that someone gave to her, and so on. There are stories some sour dough starters can be hundreds  of years old.

A women somewhere in the United States claims her is 122 years old. I like to think my was part of ancient ancestry. The process is simple, whatever you use from the starter is replaced called “feeding the starter” with equal parts of flour and water, I use 1/2 cup of flour to 1/3  cup of water.

The starter is ready when it appears frothy with air bubbles and has a sour smell. This process takes a few hours, longer if you keep your starter in the refrigerator, I keep my on the counter top. It will also let you know when it’s hunger, it falls flat, you can revive it by feeding it.

Not all of us are so lucky to have sour dough starter passed down to us from our bread baking friends. Thankfully, making mother sourdough starter is as simple as stirring together equal parts of flour and water and letting it sit. no expensive heirloom starters, or mysterious rituals required. To make the mother starter use the same process as” feeding the starter”.

I was looking for a artisan bread recipe that tasted and looked like the bread I bought at the local bakery, well I think I found it.

Things to know about this sour dough  artisan bread recipe

If you don’t have access to a sour dough starter. Here’s how to make your own starter. In a clean jar mix 1 cup wheat flour or unbleached white flour with 1/2 cup of water.  After the second day, discard half of the starter ( about 1/2 cup) feed with  fresh 1/2 cup flour and 1/4 cup water and mix well. The starter is ready to use when bubbles form and a tangy yeasty aroma develops and doubles in size. If you want to skip the whole sourdough starter process you can substitute the starter with 2 teaspoons of dry yeast and following the same instructions.

The recipe calls to bake it in a dutch oven, covered the first 30 minutes, uncovered 20 minutes and on the grate the last 10 minutes,

I found the crust too hard when I took it out pan the last 10 minutes so I left it in the dutch oven the whole 30 minutes uncovered.

After  many failed attempts experimenting with different flour combinations,  I like equal parts of whole wheat and white flour.

Something else I learned in my failed attempts at bread making, more isn’t always better, meaning don’t  over knead the dough. like I did, wondering why the bread was heavy well that’s why!!!

I have used the same recipe adjusting the water and flour ratio to make focaccia, pizzas, and flat breads.

Ingredients

1/4 cup sourdough starter

2 cups warm water

4 cups flour

1 tablespoon salt

Instructions

Preheat your oven to 450- degrees

1. Whisk warm water and sour dough starter

2.  Add flour and salt

3. Knead dough lightly on floured board

4. Form into circle place in a covered bowl.

5. Let raise 8 to 10 hours or over night

The second raise

6. After the dough is almost doubled knead lightly to form a disk

7. Return to bowl cover dust with flour

8. Let raise for 1 hour

9. Transfer dough to covered Dutch oven with the tip of a sharp knife score bread with X

10. Bake covered for 30 minutes

11. Uncover cook 30 minutes longer

Cool sightly before slicing. ENJOY!!!