Lots of tomatoes minced garlic cloves
Small amount of dried or fresh basil and parsley 1 or 2 carrots, chopped
Large amount of dried or fresh oregano Salt and pepper
Olive oil
Use you imagination for quantities - in Italy no one follows a recipe for tomato sauce. Use lots of garlic unless you do not like garlic, but it is traditional. Carrots are used as a sweetener so use a much as you like. If you don’t have carrots, you can add a little sugar instead.
Blend or process the tomatoes to an almost pureed texture. Gradually add the garlic, herbs and carrots. Cook slowly in a deep skillet. When the sauce has reduced to about half and it is the texture you like, season to taste with salt and pepper. Add several tablespoons of olive oil before reheating for serving.
This recipe was adapted from From Asparagus to Zucchini.
September 04 2010 | Recipes | No Comments »
2 tablespoons butter 2 tablespoons olive oil
2 cups diced squash 2 or 3 slices chopped cooked bacon
1/3 cup dry white wine ½ teaspoon salt
1 pound spaghetti 3 large eggs
4 tablespoon Parmesan cheese 1 tablespoon chopped parsley
Freshly ground pepper
Heat the butter and oil add the squash and sauté until it is tender and browned. Stir in the bacon and the wine and cook until the liquid is reduced by half. Remove from the heat and set aside. Cook the pasta in boiling salted water and drain, In a large serving bowl, lightly beat the eggs, cheese, parsley, salt and pepper. Add the hot pasta and toss well. Add the squash mixture and toss again until thoroughly combined. Serve immediately.
August 19 2010 | Recipes | No Comments »
1 loaf of French or Italian bread
Butter, softened
Garlic salt, to taste
Thinly sliced tomatoes
Fresh minced oregano, basil, and parsley
Mozzarella, shredded or very thinly sliced
Grated Parmesan cheese
Split bread lengthwise and butter the cut faces. Sprinkle with garlic salt.
Add layer of sliced tomatoes. Sprinkle with minced herbs to taste.
Add mozzarella and sprinkle with Parmesan. Bake at 400 degrees for 12 minutes or until cheese is melted and bubbling, but not brown.
Cut crosswise into pieces. Serve hot as an appetizer or side dish.
August 05 2010 | Recipes | No Comments »
3 cups diced tomatoes
1 cup chopped red onion
1/4 c. chopped parsley
1 1/2 tbsp lemon juice
1 tsp minced garlic
1/2 tsp dried dill
1/2 tsp red pepper flakes
1 tsp salt
1/4 tsp pepper
1/3 c. olive oil
2 cans (15 oz) garbanzo beans, drained
2 hard cooked eggs, finely chopped
Combine all ingredients in bowl. Turn gently to coat with oil and herbs.
August 05 2010 | Recipes | No Comments »
1 inner part of small celery, with leaves ¼ lb sliced pancetta or bacon
4 tablespoons olive oil 2 tablespoons chopped parsley
2 garlic cloves, finely chopped ½ of a cabbage, chopped
6-8 cups chicken broth ¼ cup rice
Salt and pepper 1 cup grated Parmesan cheese
Finely chop the celery and leaves. Chop the pancetta or bacon. Heat the olive oil in a large saucepan and add the celery, pancetta, parsley and garlic. Cook over medium heat for 3 or 4 minutes. Add the cabbage and stir and heat for a few minutes longer. Add the broth, season with salt and pepper and bring to a boil. Turn down the heat and simmer the mixture for about 20 minutes. Stir in the rice and cook for 10 to 15 minutes longer or until the rice is tender but still firm. Just before serving, dribble in a little olive oil and add 1/3 cup parmesan cheese. Taste for seasoning and serve hot with the remaining parmesan.
This recipe was adapted from Modern Italian Cooking.
February 22 2010 | Recipes | No Comments »
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