Classic Italian vegetarian stuffed artichokes

Classic Italian vegetarian stuffed artichokes

If you’re looking for a delicious and authentic Italian appetizer, these classic Italian vegetarian stuffed artichokes are a must-try! Tender, steamed artichokes are filled with a savory breadcrumb mixture packed with Parmesan cheese, garlic, and fresh herbs.

Growing up, my mom made them a little differently. Instead of stuffing between the leaves, she would only fill the center of the artichoke. It was simple yet delicious, letting the artichoke’s natural flavor shine through. This method was quicker and perfect for busy family dinners. Perfect as a holiday appetizer, a side dish for Sunday dinner, or a centerpiece for special occasions. With simple ingredients and traditional Italian flavors, these stuffed artichokes will transport you straight to an Italian kitchen.

Why you ‘ll love this classic Italian vegetarian stuffed artichoke recipe

You’re going to fall in love with these Classic Italian vegetarian stuffed artichokes for their irresistible combination of flavors and heartwarming tradition. each tender artichoke leaf is coated in a savory mixture of breadcrumbs. The drizzle of olive oil and squeeze of lemon juice bring everything together, enhancing the natural sweetness of the artichoke. It’s a rustic yet elegant dish that’s perfect for family gatherings and special occasions.

What makes this recipe truly special is its connection to Italian heritage. For many families, including mine, stuffed artichokes are a staple at celebrations, passed down through generations. The simple wholesome ingredients come together to create a dish that feels both indulgent and comforting. Plus, they’re surprisingly easy to make!!! with just a little prep , you’ll have an impressive appetizer or side dish that will have everyone reaching for more. Whether you’re introducing this dish to your table for the first time or keeping a family tradition alive, these classic Italian vegetarian stuffed artichokes are to become a favorite. ENJOY!!!

Ingredients

  • 2 large artichokes
  • juice from 1 lemon + 1 for serving
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 minced garlic cloves
  • 1/4 cup fresh chopped Italian parsley
  • 1 Tbsp. hot pepper flakes
  • 1/2 cup olive oil
  • 2 cups water
  • Salt and pepper to taste

Instructions

Prepare the Artichokes:

1.Fill a large bowl with water and squeeze in the lemon juice

2. Trim the artichokes by cutting off the stems and the top inch of the leaves.

3. Use kitchen shears to snip off the pointy tips of the remaining leaves.

4. Gently spread the leaves apart to make room for the stuffing.

5. Place the artichokes in the lemon water to prevent browning.

2. Make the Filling:

In a large bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, pepper, and red pepper flakes.

Drizzle in the olive oil and mix until the breadcrumbs are evenly coated and slightly moist.

3. Stuff the Artichokes:

Drain the artichokes and pat them dry.

Spoon the breadcrumb mixture into the center and between the leaves. Pack the stuffing in gently, but don’t overfill.

4. Cook the Artichokes:

Place the stuffed artichokes in a large pot or Dutch oven.

Pour the broth into the bottom of the pot to about 1 inch deep.

Drizzle a little olive oil over the tops.

Cover and simmer on low heat for 45-60 minutes, adding more broth if needed. The artichokes are done when the leaves pull away easily.

5. Serve:

Serve warm with extra Parmesan, lemon juice and a drizzle of olive oil. ENJOY!!!



Italian dover sole in lemon wine sauce

Italian dover sole in lemon wine sauce

This Italian dover sole in lemon wine sauce is a perfect choice if your craving a simple yet elegant seafood dish. This classic preparation, known as “Sogliola alla Mugnaia,” is a light and flavorful recipe that highlights the delicate taste of fresh dover sole. With its buttery lemon wine sauce and a hint of fresh parsley, it’s a restaurant-quality meal that you can easily recreate at home

A take on the French classic Sole Meunière the Italian version often adds a splash of white wine to the sauce, enhancing the brightness of the lemon. It’s traditionally served with a side of sautéed spinach, roasted potatoes, or a fresh green salad.

The dish is a wonderful representation of Italian coastal cuisine, where fresh fish is often the star of the table. The sauce, made from white wine, lemon juice, and butter, strikes a beautiful balance between richness and brightness. The gentle sear on the sole adds a slight crispness while keeping the fish tender and flaky. Pair it with a glass of chilled white wine, and you’ll feel like you’re dining at a seaside trattoria.

Why you’ll love this Italian dover sole in lemon wine sauce

  • Quick and Easy:  ready in under 30 minutes, making this dish  perfect for weeknights or special occasions.
  • Elegant Flavor: The combination of white wine, lemon, and butter creates a sauce that complements the mild sole beautifully.
  • Healthy and Light: Sole is a lean, low-calorie fish that pairs wonderfully with the bright flavors of the sauce.
  • Minimal Ingredients: You only need a handful of fresh, simple ingredients to bring this dish to life.

     This Italian sole in lemon wine sauce  is a dish that brings the flavors of the sea straight to your table. The balance of citrus, wine, and butter creates a light yet indulgent experience that’s sure to impress. Whether you’re cooking for family, friends, or a romantic dinner for two, this meal will leave everyone wanting seconds. If you like fish  try my pan- seared Tomato cod 

    Have you ever tried  Italian dover sole in lemon wine sauce or a similar recipe? I’d love to hear about your experience! Let me know in the comments below and don’t forget to tag me if you recreate this Italian classic. Buon Appetito!

Ingredients

  • 4 thin dover sole fillets about 1 1/2 lbs.
  • 1 cup flour for coating
  • 4 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • the juice from 2  lemons
  • 3 Tbsp.  chopped Italian parsley
  • lemon slices for serving

Instructions

  1. Rinse the dover sole fillets and pat dry with paper towels. Season both sides of the fish with salt and pepper to taste
  2. Place the flour on a plate and lightly coat each fillet shaking off excess.
  3. In a large skillet, heat 2 Tbsp. of butter and the olive oil over medium high heat.
  4. Once the butter is melted and foamy, add the fillets. Cook for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 2-3 minutes.
  5. Remove the fish from the pan and set aside on a warm plate.
  6. MAKE THE SAUCE: Add the wine to the same pan, scraping up any browned bites from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced. Stir in the chicken stock and continue cooking for another 3-4 minutes.
  7. Add the remaining butter and lemon juice to the skillet whisking until the sauce is glossy.
  8. Return the fish to the skillet just to heat through, spooning the sauce over the fillets.
  9. Sprinkle with the Italian parsley. Serve with lemon slices. ENJOY!!!


Leeks peas and asparagus risotto

Leeks peas and asparagus risotto

This leeks peas and asparagus risotto combines tender  leeks, crisp asparagus, sweet peas and a squeeze of lemon for a bright, zesty finish. Perfect for a light family dinner, a special brunch or simply celebrating the arrival of warmer days.

The leeks provide a subtle sweetness that pairs beautifully with the freshness of peas and the earthy bite of asparagus. As the rice slowly absorbs the warm broth, it transforms into a luscious, creamy dish that feels both indulgent and light. The lemony finish lifts the flavors, making each bite a delightful reminder of spring’s arrival.

  • Whether you’re preparing a family dinner or hosting friends, this risotto is a versatile crowd-pleaser. Serve it as a comforting main course with a side of crusty bread, or pair it alongside grilled chicken or fish for a more elaborate spread. Its vibrant colors and fresh flavors will bring a touch of elegance to any meal.

Things to know about this leeks peas and asparagus risotto recipe

  • Seasonal Ingredients: Fresh leeks, peas, and asparagus are at their peak in spring, making this risotto a celebration of the season.
  • Creamy Comfort: The traditional Italian method of slowly adding broth ensures a luxuriously creamy texture without needing cream.
  • Easy Elegance: Perfect for a weeknight dinner or a special occasion, this risotto brings a touch of sophistication to your table.

Tips for the Perfect Risotto

  • Use Warm Broth: Always keep your vegetable or chicken broth warm to maintain the cooking temperature of the rice.
  • Stir Consistently: Stirring frequently helps release the starches from the rice, creating that creamy texture.
  • Taste as You Go: Adjust salt, pepper, and lemon juice to your liking for the perfect balance of flavors.

This leeks, peas, and asparagus risotto pairs beautifully with a glass of chilled white wine and a side of crusty bread. It’s a delightful way to savor the fresh, bright flavors of spring. Give it a try and let the vibrant greens and creamy rice bring a bit of seasonal joy to your table.

Have you made this risotto? Share your experience in the comments or tag me on social media with your creations. I’d love to see how it turns out!

Buon Appetito! 🍋

Ingredients

  • 2 cups Arborio rice
  • 1 leek cleaned and sliced
  • 1 cup trimmed and chopped asparagus
  • 1 cup fresh or frozen peas
  • 4 cups hot vegetable or chicken stock
  • 1/2 cup white wine
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/2 cup parmesan cheese
  • Juice from 1 lemon
  • 2 Tbsp. chopped Italian parsley
  • Salt and pepper to taste

Instructions

  1. Saute the leeks : heat the oil and butter in a large skillet over medium high heat. Add the sliced leeks and saute until soft and fragrant.
  2. Toast the rice: Stir in the Arborio rice and cook until lightly toasted 3-4 minutes
  3. Deglaze the pan with the wine stirring until absorbed
  4. Add the warm broth one ladle at a time, stirring constantly. allow the broth to absorb before adding more.
  5. After 15 minutes, stir in the asparagus and peas. Continue cooking until the rice is creamy and al dente.
  6. Remove from the heat , stir in the parmesan cheese , squeeze in the lemon juice and Italian parsley. ENJOY!!!


Pasta de Santo Giuseppe

pasta de Santo  Giuseppe

This pasta de Santo Giuseppe has as many variations as there regions in Italy. The one mandatory ingredient in this classic Italian dish is toasted breadcrumbs instead of grated cheese. Santo Giuseppe was a carpenter, and the breadcrumbs represented sawdust.

This Italian pasta dish is easy and delicious and can be enjoyed year-round, but it holds special significance on March 19th, when Italians celebrate La Festa di San Giuseppe – Saint Joseph’s Day. While much of the world turns to Saint Patrick’s day on March 17th, Italians focus on honoring Saint Joseph , the patron saint of fathers, workers and the needy. Traditionally, this day is marked with meatless meals, as it falls during Lent. The toasted bread crumbs sprinkled on top symbolize the sawdust of Saint Joseph’s carpentry workshop, reminding us of his humble  and hardworking nature. Families across Italy , prepare festive tables known as St. Joseph’s alters, filled with breads, fava beans, and other symbolic foods, offering gratitude  for his protection and provision.

 Three variations for this Pasta de San Giuseppe

  1. Sicilian sweet and savory: This variation combines the traditional pasta with anchovies, garlic, fennel, and toasted breadcrumbs sauteed in olive oil.
  2. Southern Italian tomato -based ( my version): In some regions, the dish is prepared with a light tomato sauce, often featuring crushed San Marzano tomatoes, onions and garlic. This gives a slightly richer flavor while still maintaining the signature toasted breadcrumb topping.
  3. Vegetarian lentil and fava bean: as a nod to Saint Joseph’s  role as a protector of the poor, some families incorporate lentils or fava beans – symbols of good fortune- into the dish. The beans add protein ad a hearty texture, making this version a complete, satisfying meal.          Pasta di Santo Giuseppe is more than just a dish, it’s a symbol of Italian heritage, faith and gratitude. Whether prepared with anchovies, tomatoes, or beans, the humble toasted bread crumbs remain a consent, reminding us of Saint Joseph’s humility and hard work. On March 19th, Italians gather to celebrate his legacy, honoring tradition through food, family and faith. No matter which variation you choose, this dish is a delicious way to connect to Italy’s deep-rooted culture and religious traditions.

Ingredients

  • 12 oz. spaghetti
  • 2 cups bread crumbs
  • 1 cup grated parmesan cheese
  • 2 Tbsp. chopped Italian parsley
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 4 anchovy fillets
  • 2 Tbsp, hot red pepper flakes
  • 2 cups cherry tomatoes
  • 2 cups my easy marinara sauce
  • 1 cup pasta water

Instructions

  1.  In a large pot of salted rapidly boiling water cook the spaghetti al dente.
  2. In a saute pan in 1 Tbsp. of butter and 1 tbsp. of olive saute 1 Tbsp. of minced garlic until soft and  the bread crumbs and cook until the breadcrumbs are toasted and golden, remove from the fire add in the grated parmesan and 2 Tbsp. of freshly chopped Italian parsley and set aside,
  3. In the same pan add the remaining 1 tbsp. of butter and olive oil add the remaining 1 tbsp. of minced garlic cook until soft and translucent, then add the cherry tomatoes cook until the tomatoes burst.
  4. Add in the marinara and pasta water simmer until the sauce thickens about 15 minutes. Add some fresh torn basil leaves, then toss the spaghetti in the sauce.
  5. Plate top with the breadcrumb mixture. ENJOY!!!!


Tomato piccata shrimp bucatini pasta

Tomato piccata shrimp bucatini pasta

If your looking for an easy yet elegant seafood pasta dish, this tomato piccata shrimp bucatini pasta is a must -try. Featuring tender shrimp, a bright and tangy tomato piccata sauce and perfectly al dente bucatini, this recipe is packed with bold flavors and comes together in under 30 minutes.

With every forkful, you’ll experience a delicious blend of textures and flavors. The bucatini absorbs the garlicky , tomato sauce while maintaining  its signature al dente bite. The shrimp remain plump and juicy, and the capers add a briny pop that enhances the natural sweetness of the tomatoes. The fresh basil ties everything together , making this dish feel like a restaurant- quality experience at home.

Why you’ll love this tomato piccata shrimp  bucatini pasta recipe

Quick and easy: Perfect for weeknights but fancy enough for entertaining.

Bright and tangy: Lemon, capers and tomatoes bring a zesty zing to the dish.

Rich and creamy: garlic and pasta water add depth and silkiness to the sauce.

Perfect pasta pairing: Bucatini’s hollow center holds the sauce for an irresistible bite.

Pair this dish with a crisp green salad and a side of garlic bread for a delicious complete meal. If you make this tomato piccata shrimp bucatini pasta, let me know in the comments and please don’t forget to tag me on Instagram with your creations. I love hearing from you.

Ingredients

  • 12 oz. bucatini pasta
  • 1 lb. large shrimp ( 16-20 per lb.)peeled and deveined
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 2 cups cherry tomatoes
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 cup reserved pasta water
  • juice from 1 lemon
  • 1/3 cup drained capers
  • 1/4 cup torn basil
  • salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the bucatini al dente. Reserve 2 cups pasta water before draining.
  2. Heat the olive oil and butter in a large skillet over medium high heat. Add the tomatoes, red pepper, and garlic cook until the tomatoes burst and the garlic is soft and translucent. About 5 minutes.
  3. Deglaze the pan with the wine waiting until fully absorbed before adding the chicken stock,  pasta water lemon juice and capers. Simmer until the sauce begins to thicken 7-10 minutes.
  4. Add the shrimp,  and cook 5 minutes or until the shrimp are cooked through. Then add in the pasta, top with fresh basil.
  5. Plate. ENJOY!!!


rosemary garlic seared lambchops

Rosemary garlic seared lambchops

Nothing beats the aroma of rosemary and garlic sizzling in a pan , especially when paired with perfectly seared lambchops. This dish is an effortless way to bring a gourmet meal to your table with minimal effort. Whether you’re cooking for a special occasion or simply craving a hearty flavorful dinner, these rosemary garlic seared lambchops will be a hit. The rich, succulent flavor of the lamb is enhanced by the earthy warmth of fresh rosemary and the robust essence of garlic. The crispy golden crust on the outside gives way to tender juicy meat inside, making every bite irresistible.

Choosing the lamb for this rosemary garlic seared lambchops recipe

For the best results, opt for high -quality lambchops. Rib chops are the most tender and have a delicate, mild flavor, while loin chops are slightly meatier with a robust taste. If you prefer an even richer flavor shoulder chops can be a great alternative, though they require a longer cooking time to become tender.

When possible, choose grass-fed lamb for a more pronounced depth of flavor and superior texture. Look for chops that have a vibrant red color with some marbling, as the fact contributes to the juiciness and taste.

These rosemary garlic seared lambchops are easy to make and delicious, they deliver a restaurant -quality dish right at home. The combination of crispy seared edges, fragrant herbs, and a buttery sauce makes this dish a guaranteed crowd- pleaser. Perfect for an elegant dinner or quick weeknight meal, they’re bound to impress. ENJOY!!!

Ingredients

  • 1.5 lbs. of lamb chops
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 1 Tbsp. fresh rosemary finely chopped
  • Salt and pepper to taste
  • FOR THE PANSAUCE
  • 2 Tbsp. butter
  • 1 Tbsp. finely minced garlic
  • 1 Tbsp. finely chopped rosemary
  • 1 Tbsp. corn starch
  • 1/2 cup white wine
  • Juice from 1 lemon
  • 1 lemon sliced
  • 1 cup chicken stock
  • 1 Tbsp. chopped Italian parsley

Instructions

  1. Remove the lambchops from the refrigerator at least 20 minutes before cooking. Pat them dry then season with the rosemary,  garlic  salt and pepper. Massage the seasonings into the chops on both sides.
  2. In a heavy skillet or cast-iron pan heat the oil over medium high heat until shimmering.
  3. Add the lambchops to the hot pan and sear for 3-4 minutes on one side until a deep golden crust forms. Flip and sear the other side for another 3 minutes. Then remove and set aside.
  4. In the same pan add the butter, garlic and rosemary cook until soft and translucent . Add the corn starch and cook for 1 minute longer
  5. Deglaze the pan with the wine waiting until it is absorbed before adding the chicken stock and lemon juice and lemon slices. Simmer until sauce is beginning to thicken (3-5 minutes). Then remove the lemon slices.
  6. Return the lambchops back to the pan to heat through, basting the chops with the sauce.  Finish with the Italian parsley . ENJOY!!!!


Caramelized onion pasta

Caramelized onion pasta

If you love the deep, sweet-savory flavor of caramelized onions, this caramelized onion pasta is going to be your new go-to comfort dish!! Slow cooked onions, rich beef broth , and parmesan cheese come together to create a simple yet luxurious  pasta that taste like something you would order at your favorite Italian restaurant. The caramelized onions provide natural sweetness, balanced by the rich beef broth. You only need a handful of pantry ingredients to make this dish. And while the onions take time to cook, the process is mostly hands-off.

Pro tips for the best caramelized onion pasta

Low and slow is key- Cooking onions over low heat allows them to slowly develop their signature sweet , golden flavor.

Deglazing adds extra depth- the wine helps lift any flavorful bits from the bottom of the pan, enriching the sauce.

Make it creamy- Stir in a spoonful of mascarpone or heavy cream for a richer texture.

Add protein- Crispy pancetta or shredded beef would be a delicious addition.

This pasta pairs beautifully with a simple green salad or garlic bread for a complete delicious meal.

If you make this caramelized onion pasta, don’t forget to tag me on Instagram! I’d love to see your creations, it’s my favorite part!!!

Ingredients

  • 3 large onions thinly sliced
  • 2 Tbsp. butter + 1 olive oil
  • 1 Tbsp. minced garlic
  • 1 tbsp. flour
  • 1/2 cup red wine
  • 2 cups beef broth ( vegetable broth if you want to keep it vegetarian)
  • 1/2 lb. medium size shells
  • 1/2 cup chopped Italian parsley
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste

Instructions

  1. in a Dutch oven or heavy stockpot heat the butter and olive oil over medium low heat. Add the onions with a pinch of salt and cook for 40 -45 stirring occasionally  minutes until deep golden brown.
  2. Stir in the garlic and flour cook for 1 minute. Deglaze the pot with the wine waiting until it evaporates before adding the beef or vegetable stock .
  3. Bring to a simmer and add the pasta . Cook until the pasta is el dente (7-8 minutes) add in the grated parmesan cheese and Italian parsley.
  4. Ladle into pasta bowls. Top with additional grated parmesan . ENJOY!!!


Classic spinach ricotta gnudi

Classic spinach ricotta Gnudi

If you love Italian food, you’ve probably heard of gnocchi- but have you ever tried gnudi? These delicate, ricotta – spinach based dumplings are a lesser -known Tuscan specialty, and they are as delicious as they are easy to make. Their name , “gnudi”, literally means “naked ” in Italian, as they are basically the filling of ravioli without the pasta shell. Light, pillowy, and melt-in-your-mouth delicious, gnudi are a must try for any pasta lover. Unlike gnocchi, which are made primarily with potatoes, gnudi are made with creamy ricotta, spinach and just enough flour to hold them together. The result is an incredibly tender bite far lighter than traditional pasta. Their delicate makes them perfect for absorbing rich sauces while still feeling light and airy.

Sauces for these classic spinach ricotta gnudi

One of the best things about gnudi is their versatility. They can be served with a variety of sauces.

My easy marinara sauce– a simple yet robust tomato sauce provides a bright contrast to the delicate dumplings.

Classic sage butter-Browned butter with crispy sage leaves enhances gnudi’s natural richness with a nutty aromatic flavor.

My Bolognese meat ragu– A slow- simmered hearty ragu transforms gnudi into a Tuscan comfort comfort dish that’s perfect for chilly nights.

Light and fresh- serve with sauteed greens, lemon zest , grated parmesan and a drizzle of olive oil for a refreshing twist.

Classic spinach ricotta gnudi are a delicious example of how simple, high-quality ingredients can create an extraordinary dish.  Their delicate yet satisfying taste makes them an irresistible option for any pasta lover looking to try something new.

Have you ever had gnudi before? What’s  your favorite sauce? Let me know in the comments below.

Ingredients

  • 11/2 cups ricotta
  • 4 cups clean spinach
  • 1 large egg
  • 1 cup flour + 1/2 cup for rolling
  • 1/2 cup grated parmesan
  • salt and pepper to taste

Instructions

  1.  Clean and blanch the spinach in salted water. Let cool slightly then chop . Place in a colander over a bowl. Let sit in the refrigerator for 15 minutes to drain . Then use your hands to  squeeze out as much of the liquid as possible.
  2. In a bowl,  wisk the egg then mix the in the ricotta, spinach, and grated parmesan, slowly add the flour until a soft, slightly sticky dough forms  . Salt and pepper to taste.
  3. With lightly floured hands roll the gnudi into balls roll in flour.
  4. In a medium stock pot bring salted water to a gentle boil. Cook the gnudi in in batches until they float 2-3 minutes
  5. Toss with my easy marinara sauce or sage butter. Top with additional grated parmesan and serve immediately. ENJOY!!!


Caprese stuffed chicken breast

Caprese stuffed chicken breast

If your looking for a restaurant – quality meal that’s easy enough for a weeknight dinner, this caprese stuffed chicken breast with asparagus is a must-try. Juicy chicken breast are packed with the classic flavors of caprese- fresh mozzarella, ripe tomatoes and fragrant basil – along with tender asparagus for a wholesome . satisfying dish that’s easy to make and delicious.

Why you’ll love this caprese stuffed chicken breast recipe

Quick and easy: Ready in under 30 minutes

Healthy & Wholesome: Packed with protein, veggies and fresh ingredients

Bursting with flavors: A perfect blend of creamy, tangy, and savory goodness

Make-ahead friendly: Prep and assemble ahead of time, then cook when  ready !!

This caprese stuffed chicken breast with asparagus is a delicious dish that’s easy to prepare yet impressive enough to share with friends. Whether you’re looking for a quick week night dinner or a beautiful centerpiece for a special meal, this recipe delivers on both taste and presentation. Give it a try and let me know how it turns out- I’d love to hear your thoughts.

Ingredients

  • 2 large chicken breast
  • 12 asparagus spears trimmed
  • 4 slices fresh mozzarella
  • 4 slices thinly sliced tomatoes
  • 2 slices thinly sliced prosciutto
  • 2 Tbsp. olive oil
  • 2 teaspoons each garlic, onion and paprika
  • 2 Teaspoon Italian seasoning
  • salt and pepper to taste

Instructions

  1. Preheat your oven to 375- degrees
  2. Cut the tough stem ends from the asparagus and blanch in boiling  salted water for a few minutes  set aside
  3. Slice the chicken breast in half and pound thin so that you have four pieces of thinly sliced chicken breast
  4. Season the chicken with the garlic, onion, paprika and Italian seasoning. Salt and pepper to taste
  5. Add two slices of cheese, followed by one slice of tomatoes and three asparagus spears. Then sprinkle with  sliced prosciutto. Top with a few basil leaves
  6. Roll them up tightly jelly roll style. Secure with tooth picks
  7. Sear the chicken breast in an oven proof pan for about three minutes per side until golden.
  8. Transfer the pan to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through. ENJOY!!!!


Spicy eggs in Purgatory

Spicy eggs in Purgatory

Spicy eggs in purgatory is a dish that perfectly balances simplicity and bold flavors. This traditional Italian recipe features eggs poached in a rich, garlicky tomato sauce with a touch of heat. It’s an easy one- pan meal that’s perfect for breakfast, brunch or even a light dinner.

The origins of eggs in purgatory are deeply rooted in Italian cuisine, particularly in the southern regions like Campania. The name Uova in Purgatorio is said to symbolize the fiery tomato sauce as purgatory and the delicate eggs as souls within it. Similar to the Middle Eastern shakshuka, this dish showcases the universal love for eggs cooked in a flavorful sauce.

Tips for the best spicy eggs in purgatory

  1. Adjust the spice to your liking by increasing or reducing the red pepper flakes.
  2. Use my easy marinara sauce for a rich and flavorful sauce.
  3. Don’t overcook the eggs if you prefer  runny yolks, keep an eye on them as they set.
  4. Add extra toppings like crumbled feta, olives or cooked Italian sausage or pancetta.

Spicy eggs in purgatory is one of those magical dishes that delivers big flavors with minimal effort. Whether you’re enjoying it for breakfast or dinner, this dish is sure to become a staple in your kitchen.

Have you tried making Eggs in Purgatory? Let me know your favorite variations in the comments below. I love hearing from you. It’s my favorite part and it helps others. Thanks!!!

Ingredients

  • 2 Tbsp. olive oil
  • 2 cups sliced mixed color bell peppers
  • 1 cup chopped onions
  • 1 Tbsp. minced garlic
  • 1 Tbsp. hot pepper flakes
  • 3 cups my easy marinara sauce
  • 4 eggs
  • 1 Tbsp. each chopped basil and Italian parsley

Instructions

  1. Start by cleaning your bell peppers and cutting into thin strips
  2. In a saute pan over medium high heat in the olive oil saute the bell peppers, red pepper flakes, onions and garlic until soft and translucent
  3. Then add in the marinara sauce and simmer for 10 minutes.
  4. Make 4 indentations with the back of a spoon in the sauce and drop the eggs into them. Simmer covered until the eggs reach your preferred  doneness. Top with the basil and Italian parsley.
  5. Serve with toasted bread. ENJOY