Baked Ziti with Cream Sauce

Baked Ziti with Cream Sauce

This baked ziti is a staple in our kitchen and easy to make. The original recipes calls of sausage with I do not add to my recipe. The subtraction of sausage makes it a littler meal while absolutely no loss of flavor. I use Parmigiano Reggiano instead of Pecorino Romano because I have more of it on-hand. In the winter when its hard to find quality fresh basil, I skip it.

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Swiss Chard Caccio e Pepe

Swiss Chard Caccio e Pepe

Ingredients:

1 large bunch or 2 medium bunches rainbow or Swiss chard
Kosher salt
1/4 cup extra-virgin olive oil
1-1/2 tsp. coarsely ground black pepper; more to taste
12 oz. spaghetti or linguine
1 oz. (2 Tbs.) unsalted butter
4 oz. pecorino romano, finely grated (about 1-1/2 cups); more for serving

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Quick Tomato Sauce

Quick Tomato Sauce

Ingredients:

For the filling
1-1/2 lb. (about 3 cups) whole milk ricotta
2 lb. fresh spinach, or 2 10-oz. packages frozen chopped spinach, thawed
2 oz. (1/4 cup) unsalted butter
1/2 medium yellow onion, finely chopped (about 1/2 cup)
3 medium cloves garlic, minced
1/2 cup freshly grated Parmigiano-Reggiano
2 large eggs, lightly beaten
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Pinch freshly grated nutmeg

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Spinach & Ricotta Lasagne

Spinach & Ricotta Lasagne

Ingredients:

For the filling
1-1/2 lb. (about 3 cups) whole milk ricotta
2 lb. fresh spinach, or 2 10-oz. packages frozen chopped spinach, thawed
2 oz. (1/4 cup) unsalted butter
1/2 medium yellow onion, finely chopped (about 1/2 cup)
3 medium cloves garlic, minced
1/2 cup freshly grated Parmigiano-Reggiano
2 large eggs, lightly beaten
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Pinch freshly grated nutmeg

To assemble:
3/4 lb. fresh lasagne noodles (store-bought or homemade)
1 recipe Quick Tomato Sauce
1 recipe Basic Cream Sauce
1 cup freshly grated Parmigiano-Reggiano
1/2 oz. (1 Tbs.) unsalted butter, cut into small cubes

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Ditalini with Chickpeas, Scallions, and Olives

Ditalini with Chickpeas, Scallions, and Olives

Ingredients:

Kosher salt
2-1/3 cups ditalini pasta
1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
1/3 cup red wine vinegar, more as needed
1/2 cup chopped black olives, such as Kalamata
Freshly ground pepper
2 cups thinly sliced scallions
2 cups cooked chickpeas
2 Tbs. chopped fresh basil
2 Tbs. chopped fresh mint
2 Tbs. chopped fresh flat-leaf parsley

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