Italian vegetarian stuffed artichokes

These  Italian vegetarian stuffed artichokes are made with simple ingredients. This is one of those recipes that takes me back to my  mamas kitchen in north Italy where  I first learned this family recipe, The artichokes came from the family farm ( la campana) the flavor of just picked artichokes is mouth watering!!!

A traditional Italian comfort dish stuffed artichokes are a staple in most Italian kitchens. variations can vary, With some having meat and vegetables added to the filling,

Three tips for success when making Italian  vegetarian stuffed artichokes

first select fresh and tender artichokes when you make these  Italian  vegetarian stuffed  artichokes. Choose artichokes that are firm, heavy for their size and have tightly closed leaves.

Second prepare the artichokes properly by cutting off the top quarter and removing the though outer leaves and  center choke.

Cut the stems off leaving a flat bottom surface so the stuffed artichokes stand up straight in a pot. I use  my white medium size dutch oven.

Lastly if you make these delicious Italian vegetarian stuffed artichokes please let me know how they work out for you.

And please don’t forget to tag me on Instagram I love hearing from you. It’s my favorite part!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 4 artichokes
• 2 eggs
• 1/ 2 cup milk
• 2 cups Italian seasoned bread crumbs
• 1 cup grated parmesan cheese
• 1 Tablespoon minced garlic
• 1/2 cup chopped Italian parsley
• 1 cup water
• 1 cup vegetable stock
• !/4 cup extra virgin olive oil
• 1 onion cut in quarters +  4 garlic cloves
• the juice from one lemon

Instructions

1.  Start by cleaning the artichokes. remove the tough outer leaves, cut off the tips and the stem. Remove the center of the artichoke. Place the artichokes in cold water. Add the juice from one lemon. and 1 tablespoon of salt set aside, while making the filling,
2. Make the filling in a bowl add the eggs and milk whisk until well combined. Add the garlic, breadcrumbs, and Italian parsley. salt and pepper to taste. Mix until well combined.
3. Remove the artichokes from the water. discard this water. Fill the centers of the artichokes with the filling.
4. Stand the artichokes up in a stock pot add the water, vegetable stock, olive oil, onion and the garlic cloves.
5. Simmer on the stove top over medium low heat, for 30 minutes or until the  artichoke leaves are tender.
6. Serve on a platter pour the pan juice over the artichokes and enjoy!!!

Vegetarian escarole and beans

This vegetarian escarole and beans is a classic Italian recipe that uses simple ingredients to create a hearty and delicious dish.

Italian cannellini beans and flavorful escarole are cooked together with plenty of garlic. This recipe  needs nothing more than some good crusty Italian bread to serve along with it.

Escarole and beans is a humble meal. It’s vegetarian in nature. Although some version do use meat.

Vegetarian escarole and beans things to know

This vegetarian escarole and bean recipe results in a stew like consistency. If you prefer a more soupy consistency, simply add more vegetable stock.

I used canned cannellini beans. You can use dry beans. If you do use dry beans soak them for a few hours. Then cook them in the stock until soft before adding in the escarole.

This recipe is the vegetarian version of escarole and beans. If you want to add meat, add  Italian sausage to the escarole pan sautéing the sausage until brown before adding in the escarole. I use my white Dutch  oven when I make this recipe. Its so pretty I serve from it right at the table.

Lasty if you make this vegetarian escarole and beans please leave me a comment. And don’t forget to tag me on Instagram. I love hearing from you. It’s my favored part!!!

Ingredients

• 1 large head escarole
• 4 cups cannellini beans
• 4 Tablespoons olive oil divided
• 4 Tablespoons minced garlic divided
• 1 tablespoon hot pepper flakes
•  1 cup white wine
• 1 cup vegetable stock
• salt and pepper to taste

Instructions

1. Start by rising the beans
2. Cut the escarole into bite size pieces
3. in two tablespoons of olive oil saute the garlic and the hot pepper flakes until soft and fragrant
4. Add the escarole saute until limp about 10 minutes. salt and pepper now. Set aside.
5. In a separate pot add the remaining olive oil and garlic saute until soft.
6. Add the beans and the vegetable stock and simmer for 10 minutes
7. Add the escarole mixture to the beans and simmer 10 minutes longer to combine flavors.
8. Serve with crusty Italian bread. ENJOY!!!

creamy mushroom penne pasta recipe

Satisfy your  Italian food craving with this creamy mushroom penne pasta recipe.

This classic Italian pasta dish is a simple yet luxurious recipe that combines the earthy goodness of mushrooms with the velvety richness of a creamy sauce.

Three tips when making this  creamy mushroom penne pasta recipe

First start by sauteing the mushroom in the olive oil and butter mixture until golden  brown when you make this creamy mushroom penne pasta recipe, this adds depth of flavor to your mushroom sauce.

Second, build flavors gradually by adding the garlic and shallots letting them saute until soft, before deglazing the the pan with either white wine or chicken stock.

Lastly finish  with freshly grated parmesan cheese. Season with fresh chopped Italian parsley. Salt and pepper to taste. Enjoy!!

Please email or comment with questions. And please don’t forget to tag me on Instagram if you make this easy creamy mushroom penne pasta recipe. I love hearing from you. It’s my favorite part!!!!

Many of you asked about my preferred saute pan.I have linked my favorite .

Ingredients

• 1/2  lb. penne pasta
• 1/2 stick of butter
• 1 Tablespoon extra virgin olive oil
• 2 tablespoon minced garlic
• 3 tablespoon minced shallots
• 1/2 pound sliced cremini mushrooms
• 2 cups white wine or chicken stock
• 2 cups cream
• 1 cup pasta water
• 1 cup grated parmesan
• 1/2 cup chopped Italian parsley

Instructions

1. In the  1/2 stick of butter and the one tablespoon of olive oil saute the shallots and garlic until soft and fragrant
2. Add the mushrooms and saute until brown salt and pepper the mushrooms
3. Deglaze the pan with the white wine or chicken stock simmer until the liquid evaporates. before adding the cream and pasta water.
4. Simmer until sauce thickens about 15 minutes.
5. Add in the parsley, toss in the el dente penne, grate more parmesan cheese over the top. Enjoy!!!

Delicious, easy and quick  this crispy bacon brussel sprouts in a mustard, balsamic glaze is a staple side  dish at Thanksgiving dinner in my house, but because I love brussels sprout, and it’s so easy, simple and impressive I make it more often.

After crisping the bacon you should have about 1 tablespoon of bacon fat, coating the brussel sprouts in the fat adds a delicious smokey flavor.

Have enough liquid in the pan to cover the brussel sprouts, adding more if needed. The last 10 minutes of cooking the pan should be left uncovered, to extract the liquid and leave the sprouts covered in a beautiful syrupy  glaze. This recipe is make easy by how quickly it comes together and it uses few ingredients, cooks in one pan and is prefect for potluck dinners.

If am asked to bring a side dish this is one of my go to recipes This is the saute pan I like to use when braising meats or vegetables on the stove top.  .

To protect the surface of the non stick surface on this pan use wooden utensils not to scratch the surface.

Brussel sprouts are in the cabbage family, I find them to be a bit more bitter than cabbage which is balanced in this recipe by adding the brown sugar and vinegar.

You can adjust the the amount of sugar, according to your taste, or leave it out. The balsamic vinegar, sweetens the brussel sprouts adding a syrupy delicious glaze, eliminating  the need for sugar.

To add extra flavor let the Brussels sprouts simmer in the bacon drippings  before adding the liquids.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 Lbs. Brussels sprouts

4 slices diced bacon

1 tablespoon butter

1 cup chicken stock

1 cup balsamic vinegar

1 tablespoon garlic

2 tablespoons brown sugar

2 tablespoons Dijon mustard

1 Tablespoon each chopped Italian parsley, thyme, red pepper flacks and lemon zest

1 cup Parmesan cheese

Salt and pepper to taste

Instruction

Melt the butter in a large saute pan

Add diced bacon cook until brown

Add Brussels sprouts mix to coat in bacon drippings

Add rest of ingredients except the herbs and Parmesan

Simmer covered 45 minutes or until the Brussels spouts are fork tender and the sauce is syrupy

Add herbs last 10 minutes and lemon zest sprinkle with parmesan …ENJOY!!!

 

 

 

 

 

 

 

 

 

 

 

 

Tuscan Pappa al Pomodoro

Tuscan Pappa al pomodoro is a traditional Italian dish the consist mainly of stale bread and tomatoes. The recipe originated in the Tuscan region of Italy, where I was born.

It is a simple and delicious recipe that showcases the bold flavors of the region and is often made with fresh off the vine tomatoes.

Once thought of as peasant food this Tuscan Pappa al Pomodoro can now be found in many Italian restaurant menus.

Variations for this Tuscan Pappa al pomodoro

I wanted to keep this Tuscan pappa al pomodoro vegetarian so I used vegetable stock. You can substitute the vegetable stock for chicken stock if that fits your taste.

Another variation has to do with the bread sliced or cubed doesn’t matter it’s a personal preference. Traditionally  the bread wasn’t fried. I find that this extra step of frying and seasoning the bread adds so much flavor, it’s well worth It.

I make this Tuscan Pappa al Pomodoro in the summer with just picked garden tomatoes. But if its not tomato season be sure to use good quality canned tomato product.

This Tuscan pappa al pomodoro uses just a few ingredients, so its important to use the quality for the best price. From the tomatoes to the bread and just as important for all around good Italian  kitchen cooking is a good quality extra virgin olive oil that is affordable.

 

Ingredients

• 1/2 stale loaf Italian baguette
• 2 Tablespoons extra virgin olive oil
• 1/2 cup chopped yellow onion
• 1 Tablespoon minced garlic
• 1 cup vegetable stock
• 1 28 oz. can crushed tomatoes or 1 Lb. chopped roma tomatoes seeds removed.
• 1 cup marinara sauce
• 1 cup white wine or vegetable stock
• Salt and pepper to taste
• fresh chopped basil and Italian parsley
• 1/2 cup grated parmesan

Instructions

1. Cut the bread into thin slices
2. Fry in the 2 Tablespoons of olive oil until browned on both sides
3. Add the onion and garlic saute until fragrant and just beginning to brown
4. Deglaze the pan with the white wine or vegetable stock simmering until absorbed
5. Then add the tomatoes and the remaining cup of vegetable stock
6. Salt and pepper to taste
7. Simmer on low for 30 minutes
8. Sprinkle with the grated parmesan and chopped Italian parsley. ENJOY!!!

Cacio e Pepe Pasta Recipe

This cacio e pepe pasta recipe  is a pasta dish from the city of Roma. This Roman pasta dish of spaghetti with Pecorino Roman cheese and black  pepper uses just a few ingredients and comes together in less than 30 minutes.

Cacio e pepe translates to cheese and pepper in English. In keeping with its name, the dish contains grated Pecorino cheese and black pepper, I added grated parmesan too. The goal is to created a creamy sauce using the grated cheese, black pepper and pasta water. When the sauce is done right the results are creamy deliciousness!!!

Tips when making this Cacio e pepe pasta recipe

The first and most important tip to insure a creamy sauce when you make this cacio e pepe pasta recipe is not to overheat the cheese.

When this happens instead of a creamy smooth silky pasta sauce the cheese ends up in clumps, not smooth. To prevent this from happening keep the sauce off the heat when you add the pasta water and the cheese stirring continually.

Number two this Cacio e pepe pasta recipe uses just a few ingredients be sure to use good quality cheeses

And third by using whole peppercorns and toasting them this simple pasta recipe becomes a restaurant quality pasta dish. Fancy enough for Saturday night dinner with friends and enough enough for busy family weeknight meals.

Lastly please leave me a comment when you made this Classic Roman pasta dish!!!

Ingredients

• 1 Lbs. spaghetti or bucatini
• 1/2 cup black peppercorns
• Salt to taste
• 2 Tablespoon butter
• 1 Tablespoon extra virgin olive
• 1 cup grated pecorino cheese
• 1 cup grated parmesan
• 2 cups pasta water

Instructions

1. Cook your pasta el Dente reserving 2 cups of the pasta water
2. Meanwhile in a saute pan over medium heat toast the peppercorns until fragrant. Removed from pan with a mallet between paper towels crush the peppercorns and return to pan.
3. Add the butter and olive oil cook just until the butter is melted. Turn off the fire add the pasta water and cheeses stirring continuously.
4.  Toss the spaghetti or bucatini with the Cacio e pepe sauce. Sprinkle with more grated pecorino and Italian parsley. ENJOY!!!!

Healthy baked Eggplant parmesan

This healthy baked eggplant parmesan is such an easy vegetarian Italian recipe. In this heathy  baked eggplant parmesan version I left the grated bread coating off. Instead of frying I coated the eggplant in extra virgin olive oil, garlic and Italian parsley and roasted it.

This healthier eggplant parmesan still has bubbly cheese, garlicky tomato sauce and savory meaty roasted eggplant.

This is my best heathier baked eggplant parmesan recipe. faster and easier and full of delicious Italian flavors.

I hope it becomes one of your family’s favorite like it did in my.

Tips for this healthy parmesan recipe

To peel or not to peel the eggplant in this healthy eggplant parmesan recipe ? That depends on your taste, what you plan on using it for and how fresh the eggplant is.

What I like to do is peel  strips of the eggplant off and leave some of the skin on.

The other debate about eggplant is whether to salt to extract the bitterness out of it or not to salt. If the eggplants are just picked farm fresh I don’t salt them.

It’s not eggplant season so I did salt the eggplant in this recipe. It’s not necessary to salt the eggplant any longer than 15 minutes. Prior belief was you had to salt the eggplant for a few hours. Now they bred eggplants to be less bitter. I found that 15 minutes is enough.

This heathy eggplant recipe takes about 45 minutes to make, which is not always possible for a busy weeknight meal. I usually make this one on the weekends.

I hope you make this easy eggplant recipe. And please let me know how it works out for you.

Ingredients

• 1 medium eggplant
• shredded mozzarella
• grated parmesan
• marinara sauce
• olive oil
• minced garlic
• Italian herbs
• salt

Instructions

1. Slice the eggplant into medium thick slices
2. salt the eggplant on both and let sit for at least 30 minutes
3. rinse the egg plant and pat dry with paper towels
4. In a bowl toss the eggplant with extra virgin olive oil, the minced garlic, light salt and Italian parsley
5. Roast in a 400 degree oven until golden brown about 20 minutes
6.  Take out of the oven and spread with my easy marinara sauce, the shredded mozzarella, grated parmesan and Italian parsley stack two to three eggplant slices together
7. Set oven to broil and broil until cheeses are melted and golden brown
8. Finish off with marinara sauce more grated parmesan and a sprinkle of Italian parsley. ENJOY!!!!

Summertime Bruschetta Spaghetti dish

I love  a delicious bowl of pasta full of fresh summer garden ingredients.

My Summertime bruschetta spaghetti dish recipe is flavored with just picked cherry tomatoes, fresh mozzarella, and fresh herbs, these ingredients when combined together produce the most delicious creamy sauce.

Sometimes the best and most delicious recipes are the simplest. The most important ingredients are always to use the best what’s in season whether homegrown or store bought!!!!

 

A few tips when making this Summertime Bruschetta spaghetti dish

The main ingredient in this Summertime Bruschetta spaghetti dish recipe is tomatoes. So whether your using homegrown or store bought it’s important the use the best quality you can find.

Just as important as the tomatoes how you start your saute makes a difference In this pasta recipe I use a good quality extra virgin olive oil. 

And lastly fresh mozzarella adds the creamy texture and the pasta water is the secret ingredient the brings it all together. I always save more pasta water than the recipes calls for in case the sauce is too dry.

Please leave me a comment when you make this recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you, it’s my favorite part!!!

Ingredients

• 1/2 Lb. spaghetti
• 2 pints heirloom cherry tomatoes sliced
• Small container fresh mozzarella balls
• 1 cup pasta water
• 1/2 cup grated parmesan
• 2 Tbs. extra virgin olive oil
•  1/2 medium chopped onion
• 4 cloves chopped garlic
• 2 Tbs. each chopped basil and Italian parsley
• Salt and pepper to taste

Instructions

1. Cook spaghetti according to package directions reserving 1 cup of the water
2. Meanwhile bring the olive oil to a light sizzle
3. Add the chopped onion and garlic saute until tender and just beginning to brown
4. Add the sliced tomatoes salt and pepper now then saute until the tomatoes begin to blister
5. Add the reserved pasta water simmer for 10 minutes or until sauce thickens slightly
6. Add the fresh mozzarella the last 5 minutes
7. Toss the spaghetti in the sauce add the basil
8. Top with  the grated parmesan and Italian parsley

Homemade Restaurant Mushroom risotto

It’s no surprise most Italian restaurants have risotto on their menu, it seems too complicated for the home cook.

Well Am here to tell you this Homemade Restaurant Mushroom risotto isn’t complicated at all.

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency.

The broth can be derived from meat, fish or vegetables, I used chicken broth, if you are vegetarian you can use vegetable stock.

This is  one of those recipes you make a enough of, for next day reheats or freeze for a quick ready made meal.

Plus,  risotto is easy and versatile enough to have on your family weeknight meal plan. This restaurant quality recipe is also prefect for  Holiday dinner with friends, to show off what a great home chef you are.

Serve it up in some pretty restaurant style white plates, cloth napkins and your favorite drink and you just make yourself a restaurant style meal without leaving home.

Tips for Success when making homemade restaurant mushroom risotto

For this Homemade restaurant mushroom risotto the best rice to use  is a short grain Italian rice the most common is arborio rice. It’s important to use a short grain rice, it has a higher starch content to produce the creamiest risotto.

Another tip for success when making any risotto recipe is  toasting  the rice in the olive oil and butter before adding the liquid, it adds a bit of crunch.

And lastly the  broth should be hot when adding it to the rice while stirring, only add small amounts of stock, stirring until it’s absorbed before adding more.

If you make this recipe be sure to leave me a comment, and please don’t forget to tag me on Instagram.

 

Ingredients

• 2 cups Italian short grain rice
• 2 cups sliced mushrooms
• 1 Tablespoon olive oil and 2 tablespoons butter
• 1/2 chopped onion
• 2 Tablespoons chopped garlic
• 2 cups chopped spinach
• 4 cups chicken stock or vegetablestock
• 1 cup heavy cream
• 1 cup grated parmesan
• 2 tablespoons chopped Italian parsley
• salt and pepper to taste
• Instructions

1. Heat chicken or vegetable stock keep warm,
2. In a deep saute pan heat the butter and olive oil to medium heat. Add onion and garlic, saute until tender and just beginning to brown
3. Add the mushrooms saute until golden
4. Add rice cook rice until golden, salt and pepper to taste,
5. Add hot stock slow a little at a time  waiting until the stock is absorbed before  adding more while  stirring continuously.
6.  Cook until risotto is firm to the bite  about 20 minutes. Add parmesan cheese, chopped spinach and heavy cream the last 10 minutes. Sprinkle with Italian parsley ..ENJOY!!!

Raw Summer Sauced Spaghetti recipe

This vegetarian raw summer sauced spaghetti recipe was inspired by my need to come up with a pasta recipe that gets me out of the kitchen fast.

I love to cook but when it’s hot I don’t like spending time over the stove if I can. In this summer spaghetti recipe the sauce comes together off the stove.

The hot pasta water melts the brie into a delicious creaminess and blanches the tomatoes and spinach just enough.

This lovely pasta dish is light and flavorful with freshly made pesto and garden picked tomatoes. It is a prefect Summer meal that comes together in less than 30 minutes and the best part, it can made ahead of time!!!!

 Three Variations on this Raw Summer Sauced Spaghetti recipe

The first and always an option in this Raw Summer Sauced Spaghetti recipe is the shape and flavor of pasta you use. I used a long shaped pasta you can use whatever shape you like or have on hand.

Second if you don’t have homemade pesto use a good quality store bought pesto brand.

And Lastly not everyone likes spinach as much as I do if your one who hates spinach, broccoli works in this recipe!!!

Please don’t forget to leave me a comment on your experience with this easy and delicious raw Summer Sauced Spaghetti recipe. I love hearing from you it’s my favorite part!!!

Ingredients

• 1 lb. spaghetti
• 6 oz. brie cheese
• 2 cups pasta water
• 1 cup prepared pesto
• 1 cup parmesan cheese
• 2 cups chopped tomatoes
• 3 cups chopped spinach
• 1 cup freshly chopped basil
• 1/2 cup olive oil
• 1/3 cup balsamic vinegar
• 1 cup silvered almonds
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions resevering 2 cups of the water before draining
2. Remove rind from brie cheese and cut in small dice
3. In a bowl place the hot reserved pasta water
4. Put the brie in the hot water until melted
5. Then add the tomatoes, pesto, oil, parmesan and spinach let sit for 5 minutes
6.  Now toss the pasta with the sauce add the basil and spinach sprinkle the almonds on top …. ENJOY!!!!