Una festività italiana
Some of our favorite Italian-inspired dishes.
Homemade Spaghetti & Meatballs
- 3/4 cup onion, chopped
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 28 ounces whole peeled tomatoes, 2 cans, undrained
- 2 teaspoons salt
- 1 teaspoon white sugar
- 6 ounces tomato paste, 1 can
- 3/4 teaspoon basil, dried
- 1/2 teaspoon black pepper
- 1/2 cup plain breadcrumbs
- 1/2 cup fresh flat leaf parsley, chopped
- 4 large eggs, lightly beaten
- 2 tablespoons whole milk
- 2 tablespoons ketchup
- 1-1/2 cups Romano, or Parmesan, grated
- 1-1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 pound Italian turkey sausage, meat removed from casings
- 1 pound ground beef
To Make Sauce
Saute onion and garlic in 1/4 cup olive oil until onion is translucent. Stir in tomatoes, salt, and sugar. Cover, reduce heat to medium-low and simmer one hour and thirty minutes. Stir in tomato paste, basil and pepper and simmer an additional thirty minutes. Gently break apart the tomatoes with the back of a wooden spoon. Five to ten minutes before serving, add meatballs. Serve over a big bowl of your favorite pasta.
To Make Meatballs
(This recipe makes enough for a double batch, half to eat and half to freeze.) In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, salt and pepper. Add the turkey and ground beef, then gently stir to combine. Make your meatballs the standard size and put them on a baking sheet. Bake at 400 degrees for ten to fifteen minutes. When done cooking, drop the baked meatballs into the sauce for a few minutes.
Pot Roast Italiano
- 3 pounds beef chuck roast
- 1 can diced tomatoes, drained
- 12 ounces tomato sauce, 1 can
- 2 tablespoons red wine vinegar
- 2 medium onions, sliced
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 6 ounces tomato paste
- parmesan cheese, grated
- salt and pepper
Place sliced onions on bottom of slow cooker. Place roast on top of onions. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot roast and add Parmesan cheese to taste. Gravy will get thicker after a minute or two. Add meat back to gravy and serve.
If you have any meat leftover (which will be highly unlikely), shred it for sandwiches. Serve the shredded meat on hoagie rolls with chips and fresh veggies. Yum!
Pizza on the Grill
- canola oil spray
- 1 pound prepared pizza dough
- 1-1/2 cups pizza sauce
- 2 cups mozzarella cheese
- black olives, pitted (optional)
- pine nuts, (optional)
- roasted red peppers, (optional)
- canned artichoke hearts, (optional)
- parmesan cheese, (optional)
- goat cheese, (optional)
- basil leaves, (for garnish only)
Heat an outdoor grill on medium heat (or heat a ridged grill pan over medium heat on your range). Divide pizza dough into 4 pieces. Roll out dough to desired thickness. Spray with canola oil; put the oiled side down on the grill. Grill dough for 2-3 minutes until a slight crust forms. Spray top with canola oil and flip over so that cooked side is facing up.
Spread pizza sauce evenly over dough. Sprinkle with mozzarella and other ingredients from the pizza bar. Close the grill (or if making on the stove, cover the grill pan with a lid). Cook 3-5 minutes or until all the cheese melts.
Sweet Pea, Ricotta and Mint Ravioli
- 3-1/2 cups frozen peas, cooked and cooled (can substitute butternut squash or cooked sweet potato)
- 1 cup fresh ricotta cheese, (can substitute silken tofu for a vegan option)
- 5 mint leaves
- 1-1/2 teaspoons kosher salt
- 112 wonton wrappers, (enough to make 56 ravioli, 7 per person)
- 2 cups chicken stock, reduced to one cup
- 1 cup cream, reduced to half a cup (optional)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon lemon juice
Heat oven to 350 degrees.
Place peas, fresh ricotta, mint and kosher salt in bowl of food processor and pulse to create a thick, chunky paste. Transfer mixture to bowl.
Have your kids help you make the ravioli. Put a won ton wrapper on a work surface. Spoon a scant tablespoon of the sweet pea mixture into the center of the won ton. Spray the wrapper lightly with water. Carefully place another won ton wrapper on top and seal the edges to make sure no air pockets remain. Set the finished ravioli on a parchment lined sheet pan. Repeat until all are assembled.
Mix together the reduced stock and the reduced cream. Add salt. Just before ready to serve, add the lemon juice.
Meanwhile, in a large pot of heavily salted boiling water, cook the ravioli in batches until tender but firm to the bite, about 3 minutes. When the water returns to a boil and the ravioli floats to the top, test for doneness. With a slotted spoon or skimmer, transfer to a warmed platter and toss gently with the sauce. Serve.
- 2 teaspoons lemon zest
- 3 large lemons, juiced
- 1/3 cup sugar, granulated, superfine
- 1-1/2 cups ice, shaved
In a small stainless saucepan, heat lemon zest, juice and sugar; stir until sugar dissolves.
In a bowl, pour lemon mixture evenly over shaved ice. Chill in freezer until are edges are frozen, about one hour. Remove from freezer; scrape with fork, pulling from edges to center. Return to freezer. Repeat process every 30 minutes until mixture texture is light and fluffy, about one more hour. Spoon into bowls and garnish with lemon slices.
Risotto with Spinach and Goat Gouda
- 1 pound spinach, washed
- 1 tablespoon extra virgin olive oil, plus 1 extra tbsp.
- 4 cups chicken stock, or canned low-sodium broth
- 1/2 small onion, finely chopped
- 1-1/2 cups Arborio rice
- 1 clove garlic, minced
- 1/2 cup white wine, such as Sauvignon Blanc
- 2 tablespoons unsalted butter
- 3 ounces goat Gouda, grated
- 2 teaspoons kosher salt
Prepare and Cook the Spinach
Cut the stems off the spinach and discard. Coarsely chop the spinach leaves. In a large, deep skillet, heat 1 tablespoon of olive oil. Add the spinach leaves and cook, tossing until wilted, about 3 minutes. Drain the spinach and transfer to a bowl.
Sauté the Onion
In a saucepan, bring the stock to a simmer. Heat remaining 1 tablespoon oil in the skillet until shimmering. Add the onion and cook over medium-high heat, stirring frequently until softened, about 3 minutes.
Cook the Rice
Add the rice and garlic; cook, stirring until the rice is coated with olive oil, about 2 minutes. Add a half cup white wine and cook for 1 minute. Add 1 cup of stock; and cook, stirring frequently, until the rice has absorbed most of the chicken stock, about 3 minutes. Continue to cook the risotto, adding 1 cup of stock at a time and stirring constantly between additions, until the stock is absorbed. The risotto is done when it is creamy and the rice grains are just tender, about 20 minutes.
Finish the Risotto
Remove the risotto from the heat and stir in the butter, cheese, cooked spinach, 1/3 cup chicken stock, and 2 teaspoons salt. Cover and let sit 2 minutes. Stir and then serve immediately. Recipe created by Parties That Cook® www.PartiesThatCook.com