This has been a long time coming, but I still remember it was a cold and wet day in January. Looking out the window on that day all I could see was rain, rain and more rain… the rain hasn’t stopped for few days. This is one of those days where I’m craving for a bowl of hot spicy noodles soup. I don’t have instant ramen or noodles in my pantry, but the hunger controlling my mind. I can’t think clearly… have to eat spicy noodles soup. I sink my hands into a mound of flour, touch it with the tip of my finger. Sprinkle a pinch of sea salt and swirling fresh farm eggs into a flour. Make homemade noodles is a labour of love, it seems like a never ending work. I Kept kneading and pushed until the wet and sticky dough turns out into a soft velvety pasta dough. All that I need to do next is resting the dough before rolling and cutting it into noodles. While the dough rests in the fridge, I start making the basic dashi broth. I love using bonito flakes, and kelp to make the broth, as it really enhances all …
This cheesy baked pasta frittata is one the whole family will love. It also perfect for brunch, school lunch, or picnic. I made this delicious spaghettini frittata with plenty of cheese and sausage then served with a simple salad. If you make this Cheesy Baked Pasta Frittata, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: One Pot Spicy Tomato Pasta Cheesy Baked Pasta Frittata Ingredients 4 large free-range eggs 40g parmesan or cheddar cheese 1 tbsp olive oil 1/2 onion, finely chopped 1 garlic, minced 2 sausage, sliced sea salt and freshly ground black pepper 300g cooked pasta melted cheese Direction Heat the olive oil in a non-stick ovenproof frying pan over medium-high heat. Cook the onion for 6 to 7 minutes until soft, stirring occasionally. Add garlic and sausage, cook for 2-3 minutes until fragrant. Stir in cooked pasta, mix well. Preheat oven to 200c. Beat the eggs in a large bowl, then grate in the cheese. Season with salt and pepper, whisk until combined. Add pasta mixture to the bowl and stir until well combined. Wipe the frypan clean with …
Spaghetti alla Carbonara is an egg based pasta dish from Italy. The authentic recipe does not ever include cream, but choose the one you like best.
The other day I was in the mood for something new, something different! I opened the refrigerator took out some ingredients I had and started throwing them in the pot. This was the result... another one of my own creations. The taste of the mushrooms is strong in this dish not only because of the various mushrooms but also from the mushroom broth. Mushroom broth is not easy to come around. I buy the cubes to make the broth from Italy. I've never looked for it at Italian supermarkets but I'm pret
Whenever I need to escape my backyard, I make this sauce. It instantly evokes Italy, especially when spooned over Tuscan Grilled Skirt Steak (try it over this Creamy Polenta!). The sauce is made up of herbs, capers, garlic, shallots and anchovy. Don’t be put off by the anchovy—it adds depth of flavor, but you won’t taste it. The sauce is also fabulous over fish, chicken, eggs, pasta and grain bowls (and I’ve been known to eat it straight with a spoon!). *This recipe is adapted from my book, The Food Processor Family Cookbook (Sonoma Press, 2016).
1. In a dutch oven brown the sausage and ground beef. Remove beef and sausage and place in a large bowl reserving drippings in the dutch oven.2. Add the olive oil to the beef drippings and saute the onion over medium heat until translucent.3. Add the basil, red pepper flakes and garlic powder. Stir and cook for 1 minute.4. Add the tomato sauce and reduce heat to low. Simmer for 30 to 40 minutes.5. Cook lasagna noodle according to package.6. In the beef mixture bowl add the ricotta, egg, salt and pepper. Mix well.7. Preheat oven to 400 degrees F.8. Lay the lasagna noodles on the counter. Scoop equal amounts of the cheese and sausage filling onto each noodle and spread on one end of the noodle leaving a little space around the edges of the noodle.9. Roll up the noodle starting with the filling side.10. Spread 1 cup of the tomato sauce on the bottom of a 9x9 baking dish. 11. Place the rolled noodles seam side down in the baking dish and cover with remaining tomato sauce.11. Cover baking dish with foil and place in preheated oven for 40 minutes.12. Remove foil from baking dish and top noodles with provolone cheese and bake an additonal 15 minutes or until browned.
A hearty chicken noodle soup made with campanelle pasta and Italian spices.
1. In a dutch oven or large saucepan cook the onions and sausage over medium heat, breaking up the sausage into small pieces, until sausage is browned.2. Stir in the minced garlic until fragrant, about 3o seconds.3. Turn heat to low and stir in the tomato sauce, oregano, parsley, 1 tsp of basil, salt and 1/2 tsp pepper. Cover pan and simmer for about 30 minutes, stirring occasionally.4. Cook the lasagna noodles and set aside.5. In a large bowl mix the ricotta, egg, Asiago cheese, remaining 1 tsp basil and remaining 1/2 tsp pepper.6. Preheat oven to 375° F. 7. In a 9x13 baking pan add a little sauce, just enough to cover the bottom of the pan. - Cover with 4 lasagna noodles overlapping them.- Spread all the ricotta mixture evenly on top of the noodles. - Sprinkle 1/3 of the mozzarella cheese over the ricotta mixture. - Add 4 more noodles on top of the mozzarella. - Spread half the meat sauce on the noodles. - Sprinkle half of the remaining mozzarella on top of the meat sauce. - Place the remaining 4 noodles on the mozzarella. - Spread the remaining meat sauce on the noodles and sprinkle on the remaining mozzarella.8. Cover the pan with aluminum foil and bake for 45 minutes to 1 hour or until bubbly.
Our chicken parm pizza recipe transforms the classic Italian pasta dinner into your favorite handheld treat for the ultimate homemade pizza night!
Ground beef, ricotta, mozzarella, and Parmesan cheeses layered in tomato sauce and pasta noodles.
Eggplant Lasagna with Spicy Italian Sausage Meat Sauce uses slices of eggplant in lieu of pasta noodles, béchamel sauce, fresh herb and lots of cheese.
The development of famous Italian pasta, both dried macaroni & fresh noodles, proceeded slowly and steadily through the 1600s, primarily a food of the elite
Chicken, penne, cream and Cajun spices combine to make this harmonious and tasty Cajun chicken pasta recipe. This is easy, creamy comfort food
One of my favorite restaurants and my top Italian restaurant in Los Angeles is Terroni in Downtown. I've been to Italy literally about a hundred times and I could say that the food at Terroni is so authentic. It makes me feel like I am there. It's so nostalgic! One of my favorite pasta dishes there is the Black Truffle and Sausage Ragu Pasta. This Tuscan Sausage Ragu Sauce recipe is one of the many recipes I learned when I was in Italy a couple of months ago. It is pretty damn close if not exact
Homemade Italian Chicken Pastina Soup is a soul warming soup that's as delicious and traditional as any chicken noodle soup! The fine pasta combines perfectly with the rich broth, tender chicken, and vegetables.
Ada's Grattini all'uovo is just a delicious Italian grated egg pasta which is used in soup. You can buy it, but homemade tastes so much better. You'll also find a list of all my family's recipes that I've shared so far.
Beef and Sausage Meatballs are tender, juicy and full of Italian herbs for a rich flavor. Add pasta and marinara sauce for an "Italian Night" at home.
A comforting dish of buttery pasta topped with a hearty and flavorful meat sauce.
This ragu simmers for only 15-20 minutes, but has a cooked-all-day taste. Make sure to chop the vegetables nice and small so that they cook quickly and evenly. The ragu gets served with papperdelle pasta (but any pasta shape will do—penne is another personal favorite) and is showered with grated Pecorino, a sprinkle of fresh mint and a dollop of creamy ricotta (be sure to use a good quality fresh ricotta, nothing with gums or fillers). It’s comfort food at its most elegant and easy. The ragu also makes for a fabulous lasagna when layered with goat cheese, lasagna noodles, spring peas and Pecorino. If you have the time, make the ragu in the morning or the day before—it only gets better as it sits.