Pasta Verde (Spinach) Tossed with Olive Oil, Garlic & Peperoncini and a Spring Green Tablescape

Spring has sprung!

Along with springtime, spinach is arriving in Southern gardens just in time to make some fresh spinach pasta!   Making pasta is so easy . . . and fun too!  You'd never know that including spinach in your pasta is healthier for you, because the taste is just as delicious as regular egg-and-flour-alone pasta.  A great thing about making your own pasta is that you can dry it and freeze it to use on those busy days when you want to have dinner on the table in a flash.  

You can enjoy these lovely sage green noodles in a rich Bolognese sauce or in a lighter sauce such as presented here:  olive oil, garlic, and dried red pepper flakes.  

Fast, delicious and good for your health!

For a perfect spring themed tables cape, use a lot of green in your place mats, napkins, and in this case, plate chargers with an old, used appearance.  Underneath the dinnerware are natural colored woven place mats that give a nice balance to all of the green in the tablescape.

a variety of textures adds interest to the place setting

when using a lot of pattern in your table linens, 

keep your dishes, flatware, and glassware simple 

always mix and match patterns

Pasta Verde

1 3/4 cups all-purpose flour, preferably Italian type 00.
extra flour for dusting the rolling surface
2 jumbo eggs, lightly beaten
1 cup cooked, drained and chopped fresh spinach

Place the flour in a mound on top of the table or counter.
Form a well in the middle of the mound.
Add the eggs and spinach in the center well.
Slowly mix everything together.
Knead for a few minutes, adding a little bit of flour if the dough is too wet.
Shape the dough into a ball and let rest for about 20 minutes.
Roll out the dough on a lightly floured surface.
Use a pasta machine to roll out the dough to your desired shape and thickness.
Or if you are fortunate, use an Italian 'chitarra' to create spaghetti or linguine noodle shapes.

Olive Oil, Garlic, and Peperoncini Sauce

1/4 cup extra virgin olive oil and about 1/4 stick of butter
2 large cloves garlic, mince
1/3 tsp. dried red pepper flakes (peperoncini)
grated Parmigiana Reggiano cheese (for garnish)

In a medium saucepan, on low heat, saute the garlic in olive oil.  
Do not burn.
Add the peperoncini and mix well.
Place the sauce in a large pasta bowl.
Drain the pasta and then pour the pasta into the bowl with the sauce (using a wee bit of pasta water still in the pasta).
Toss very well.
Serve and pass the cheese around the table to your guests.

you can also have a little bowl of dried red pepper flakes 

to pass around to your guests who may want a little more 'heat' in the sauce!

adding a few teapots crafted in the shape of spring lettuce

adds an extra touch of seasonal charm to the tablescape.

I've shared this spring time pasta recipe on Foodie Friday

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Simply Delicious For Spring! Fresh Pesto Caesar Salad

It is finally March in the Carolina's, which means that Mother Nature is starting to show her beautiful signs of spring!   Daffodils and pansies are in bloom, and day lilies are pushing their green leaves out of the warming soil.  After all of the grey days of the "uary" months (as my husband and I call them . . . Jan"uary" and Febr"uary"), we welcome the hints of green that begin to show us hope for spring and the coming warmer days ahead.  We spent the weekend cleaning out all of our gardens, tilling and preparing the soil, and mulching our flower beds.  

To some this seems to be nothing but work.  

Yet for me, it's just a joy to be outside again after feeling confined indoors for months.  

Spring is simply my favorite time of year!

the colors of vibrant blue and yellow just captivate the eyes!

joyful, happy, yellow daffodils announce springtime

and the happy faces of blue/purple pansies that show off this rarest of garden colors!

"Green" is also this month's theme for the March Cooking Light Virtual Supper Club hosted by Val from "More Than Burnt Toast".  A perfectly timed theme!  I chose to make a lighter version of the classic Caesar Salad and was wondering throughout the process how this salad could be 'outstanding' as described on the Cooking Light web-site.

Oh wow, does this salad live up to its definition!  After cleaning my salad plate, I ate the rest of the salad out of the mixing bowl!  

My husband had one piece of lettuce and immediately turned up his nose and said, "Ugh, I taste those little anchovies, but I suppose I could enjoy this."  He just dislikes anchovies like no other!

. . . poor guy!  I just don't know what I'm going to do with him sometimes!

But this salad is just incredible, despite it's reduction in calories thanks to the ingenious folks of Cooking Light magazine . . .  and I'll make it over and over again!  I made a few adjustments by adding a little more olive oil to thin down the dressing and added one more clove of minced garlic (I mean, "why not?").  I also used olive oil-based mayonnaise instead of canola mayonnaise.  After all, this is an Italian salad!

Pesto Caesar Salad

3 oz. Italian bread, sliced, then cut into 1/2-inch cubes

1-1/2 tsp. extra-virgin olive oil (I doubled this, you need it!)
Italian-blend seasonings (I added this)

Cooking spray

2 ounces Parmigiana-Regiano cheese

1/4 cup canola mayonnaise (I used olive oil-based mayonnaise)

3 Tbsp. refrigerated pesto (I used my own home-made pesto)

4 tsp. water
2 - 3 Tbsp. extra-virgin olive oil (my addition)

2 tsp. fresh lemon juice

1 tsp. anchovy paste

1/2 tsp. Worcestershire sauce

1/2 tsp. Dijon mustard

1/8 tsp. hot pepper sauce (I used Tabasco)

1 garlic clove, minced (I doubled this to two cloves)

12 cups torn romaine lettuce
anchovy slices for garnish (my addition)
freshly cracked black pepper and sea salt to taste (my addition)

Take a fresh loaf of Italian bread

cut about 4 - 5 slices 1" wide, then cut into 1" cubes

place on a baking sheet in a 400 degree oven 

toast for 10 minutes 

(watch them carefully so the bread cubes do not burn)

toss the warm toasted bread cubes with the olive oil

I also added some 'Tuscan" Italian-blend seasonings

grate fresh Parmigiana-Regiano cheese

prepare dressing with olive oil-based mayonnaise

using pesto and the following fresh ingredients.

I freeze tiny little containers of basil pesto every summer 

(click on 'basil pesto' for the link)

this holds about 3Tbsp. of pesto . . . just perfect!

squeeze 2 tsp. fresh lemon juice

mince 2 cloves of fresh garlic

in a medium mixing bowl, add all of the ingredients

add anchovy paste, Dijon mustard, Worcesteshire sauce, 

lemon juice, and minced garlic

place freshly cut romaine lettuce in a large salad bowl

add the dressing

toss well

add the toasted bread cubes, toss well

serve on pretty plates

garnish with grated Parmigiana-Regiano cheese

and anchovy fillets

Crack fresh black pepper and sea salt all over to taste!

Preheat oven to 400°.

Place bread in a large bowl; drizzle with oil. Toss to coat.
Arrange bread in a single layer on a baking sheet coated with cooking spray.
Bake at 400° for 10 minutes or until golden, turning once.
Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.
Combine grated cheese, mayonnaise, and next 8 ingredients (including the pesto, through garlic) in a medium bowl, stirring well with a whisk.
Combine croutons and lettuce in a large bowl.
Drizzle mayonnaise mixture over lettuce mixture; toss to coat.

Place individual portions of the salad on each plate.
Top each serving with 1 tablespoon shaved cheese.

Now here are the other "Green" and lighter, fresh recipes that the others brought to the Cooking Light Virtual Supper Club this month:

• Val of More Than Burnt Toast prepared a Creamy Feta Spinach Dip that is perfect served with flat pita bread.
• Susan of The Spice Garden prepared a Salad with New Hampshire Maple-Mustard Dressing.
• Sarah of All Our Fingers in the Pie brought the main entree of Shrimp in Green Sauce.
• Jerry of Jerry's Thoughts, Musings and Rants put together a delicious Salmon with Cucumber Salad and Dill Sauce.
• Sandi of Whistlestop Cafe Cooking accompanied the menu with refreshing Lemony Snap Peas. 

Here are some other delicious salads that I have prepared that I know that you will enjoy:

Panzanella Salad with Pancetta, Tomato and Basil

Spring Salad with Strawberries and Balsamico Vinaigrette

Prosciutto, Goat Cheese, and Cherry Summer Salad

and

Fresh Fig, Gorgonzola, Arugula and Balsamico Vinaigrette Salad

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Twiced Baked Potatoes with Fontina Cheese

The big game of the Super Bowl is now playing and we've settled into our comfy spots after splurging on some appropriate, football man-food . . . a rib-eye steak so thick and wide that we cut it in half and still only finished a smidgen of it!  Plated on the side of that big beef monster was the mother load of all potatoes . . . twice-baked potatoes loaded to the max.  Including something new and a little different to keep Mr. M. and P.'s (meat and potatoes) tastebuds surprised:  I added fontina cheese to the mix to give the potatoes a little more zing!  I might use some asiago cheese the next time too, since it was really a nice twist.

No need for little finger food in this household to watch the game.  A juicy, perfectly grilled beef steak and an awesome loaded potato somehow keeps us content throughout the entire game . . . well, until it's time for dessert!

May the best team win!

Oh, PS:  I will change the channel to watch Downton Abby on PBS.  Even my husband enjoys that great British show more than football!  He's such a keeper!

click on the link below to read more ->


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Tagliatelle Timbale with Wine Gravy from Paolo, Truly Delicious!

Christmas is a time for special foods to be presented with love to our family and guests.  One such recipe from Paolo of Quatro Fromaggio and Other Disgraces On The Menu, is absolutely perfect for 'wowing' everyone on this festive holiday (misspelling of Quattro Formaggi is intentional in his blog title).  I know that when he sent his post, recipe, and photos for a guest post, I was certainly amazed!  I have been following Paolo's food blog for quite some time now and every recipe is so authentically Italian and delicious!  I simply had to ask him if he would write a guest post for Christmas.  Even though it is a super busy time for everyone, Paolo was kind enough to put extra time into this extra special recipe for us.  I know that you will agree!

Grazie e' brava, Paolo!

Paolo offered a bit of insight on how he was drawn to blogging in the following words:

"Since I moved to Canada from Italy in 2001, I have been bombarded with misconceptions of Italian food: from misspelled and mispronounced Italian words ("brushetta" anyone?), to "Italian" dishes that don't actually exist in Italy (try ordering pepperoni pizza in Rome!).  One day I decided that it was time to do something about it and I started a blog.

At first I tried to fix the misconceptions by explaining them (for instance, that an espresso should not fill up the entire cup, and that "panini" is already a plural). Later on, however, my focus shifted more to the origins of the ingredients and the cultural differences between Italy and North America.  As I kept blogging I got to know many other bloggers who share my objective:  preserving authentic Italian food around the world.  In 2011, I created an award to recognize their authenticity - The Cannolo Award - which has been very successful.

The recipe that I choose for this guest post is an Italian classic adapted from Silver Spoon's "Pasticcio di Tagliatelle".  In Italian cuisine, a "pasticcio" (sometimes referred to as "timballo") is a preparation in which several ingredients (including pasta or rice, meats and sauces) are baked in the oven within a pastry shell or a pie crust.  The resulting dish, which looks plain on the outside but reveals rich fillings, was invented in the 1700's by palace chefs precisely to surprise and delight their noble guests.  Today, pasticcio is still considered a dish for special occasions, including the Christmas meal."

Tagliatelle Timbale with Wine Gravy

Ingredients for 3-4 servings

• 2 Tbsp (30 g) Unsalted butter (including some for greasing) 
• 7 oz (200 g) Pizza dough (which can be bought in some bakeries or specialty stores) 
• Some Flour (for dusting) 
• 4 oz (120 g) Fresh spinach 
• 6 oz (170 g) Cremini mushrooms 
• ½ oz (14 g) Dried Porcini mushrooms 
• ¼ cup White wine 
• 1 Tbsp (15 ml) Milk 
• 2 Tbsp (30 ml) Heavy cream 
• 4 oz (120 g) Tagliatelle pasta (either fresh or dried) 
• 1 Egg 
• ¼ cup Parmigiano Reggiano 
• Some Salt and pepper 

Preparation

• Rehydrate the dried mushrooms in cold water for at least ½ hr. 
• Bring a large pot of water to a boil. 
• Preheat the oven at 350°F (180°C). 
• Grease the oven-proof dish with butter. 
• In a large pan, roast the fresh mushrooms in butter for 5 min at high heat.
• Add the rehydrated mushroom, cook for another 2 min at medium heat (a1).
• Add the wine (a2) and allow it to boil until it evaporates. 
• Cook the fresh spinach in a covered pot (without any added water) at medium heat for 5 min (a3). 
• When the spinach is ready, squeeze out as much water as possible and chop. 
• Add the spinach to the pan (a4). 
• Add milk and cream (a5), adjust salt and pepper. 
• Cook the tagliatelle in plenty of salted water for 2/3 of their standard cooking time. 
• Drain the tagliatelle and them to the pan. Incorporate gently (a6). 

• Roll out the dough to the thickness of 1/8 inch (3 mm).
• Line the (greased) oven proof dish with the dough (b1).
• Spoon in the filling (b2).
• Beat the eggs with the Parmesan.
• Pour the mix uniformly over the filling (b3).
• Fold the pizza dough fully wrapping it around the filling (b4).
• Bake for 30-40 minutes at 350°F (180°C) until the top is well browned.

Wine Gravy:  Ingredients for 3-4 servings

• 1 Tbsp (15 g) Unsalted butter 
• 1 Tbsp (15 g) All purpose flour 
• ½ tsp Vegetable stock extract 
• 1 cup Milk 
• ¼ cup White wine

Preparation

• Warm up the butter in a small pan (c1) at medium heat until it barely melts.
• Add the wine (c2) and the vegetable stock extract (c3). Let it reduce. 
• Add the flour (c4), then mix until a ball of dough forms. 
• Add a small amount of milk and whip until you get a creamy texture (c5).
• Gradually add the rest of the milk, as you continue whipping. 
• While stirring constantly, boil for at least 2 minutes until the mix thickens (c6). 

• Pour the gravy in the bowls, then place a slice of timbale in each bowl and serve immediately. 

Mangia!


You may follow and enjoy Paolo's delicious adventures in his cucina through the following links: 

Blog address: http://www.disgracesonthemenu.com 
Twitter: http://twitter.com/quatrofromaggio 
Facebook: http://www.facebook.com/DisgracesOnTheMenu Pin It

The Traditional Food of Rome, Italy! A Taste of Roma!

Being in Rome this weekend is simply hard for me to believe.  The "Eternal City" is simply so overwhelming in every way!  It's impossible to see even a small amount of the treasures that this city holds, especially when "all roads lead to Rome"!

the famous Coliseum

Michelangelo's Sistine Chapel in the Vatican

"When in Rome, do as the Romans" is a well-known saying, and when it comes to THE FOOD of Rome, I'll be delighted to quench my hunger and experience her traditional mouth-watering cuisine.  Although the essence of authentic Roman food is not elaborate, it is definitely satisfying and generous in flavor and character.  The farmlands surrounding Rome in the region of Lazio are some of Italy's finest with extremely fertile soil that produces superb vegetables which contribute to the simplicity of Rome's cuisine.  With such flavorful ingredients the guiding principle is to keep things as simple as possible to prevent anything from being overpowered.  As with my family, we have have always followed this wisdom of doing less to a recipe to allow the high quality of the ingredients shine through.

"La Cucina Romana", Roman food is based on its ancient past and based on a heavier use of inexpensive cuts of meats of veal and lamb, fresh vegetables (especially artichokes), deep-fried methods, and the use of Lazio's famous sharp-flavored sheep's milk cheese, Pecorino Romano. Where rice prevails more in Northern Italy, pasta rules in Rome.  Although pasta is a staple for all Italians, in Rome pasta served with less focus on red sauces and more so on with sauces of butter, olive oil, and cheese!   The pasta sauces that are used demonstrate the simplicity of Roman cuisine.

(photo credit, Rosailnd Corieri Paige,

link to my recipe for Bucatini)

Bucatini all'Amatriciana 

A classic, zesty Roman pasta dish with pasta noodles that are  long, tubes of pasta with a holes, dressed in a zesty sauce of tomatoes, pancetta or guanciale, olive oil and spicy peperoncino (dried red pepper flakes).  

Buccatini all’Arrabbiata ('angry') 

A similar pasta dish, but spicier, with the addition of garlic and hot pepper for some extra fire and punch in the sauce!

Spaghetti alla Carbonara (Charcoal Burner’s spaghetti

A favorite of my family's, this pasta dish is a specialty that has been been prepared for generations in Rome.  There is debate about the origin of this famous dish between those in Umbria and Lazio.  Wherever it was created, it is a pasta in a rich, mouthwatering sauce of perfectly balanced flavors from butter, eggs, Parmigiano and Pecorino Romano cheeses, pancetta/guanciale (pork cheeks), and black pepper.  When my family came to the States, they were first coal miners in the Midwest, so this recipe is special to us because some say the name derives from 'carbone' (coal) and was favored by Italian coal miners.  Then there is a second opinion on the name that ascribes it to the freshly cracked black pepper added in the sauce.

(photo credit:  Rosalind Corieri Paige,

link to the recipe for Spaghetti Aglio e Olio)

Spaghetti Aglio e Olio (Spaghetti with Garlic and Olive Oil) 

This pasta class is simple 'cucina povera' at best and served in most Italian trattorias.  This is a 'pasta in bianca', in other words it is not a pasta served in a red tomato sauce, but rather a 'white sauce' of butter, olive oil, and/or cream, without the inclusion of red tomatoes.  With garlic as the star of the dish, often a fiery bite of hot peppers or flakes is added which then becomes Aglio Olio e Peperoncino.  Don't worry, the cloves of garlic are discarded and what is left for you to enjoy and savor is a fragrant, garlic-infused pasta dish.  Delightful!  For those who prefer their food less peppery, the hot peppers can be left out and instead have more fresh Italian parsley incorporated for a lovely addition.   

Spaghetti Cacio e Pepe (Spaghetti with Cheese and Pepper) 

One of the most commonplace and simple pasta sauces of Rome with the sharp flavor of Pecorino Romano cheese and lots of peppers with a bite is the theme of this pasta dish.  Perhaps a drizzle of olive oil and some Parmigiana to mellow out the Pecorino may be added before tossing it with vigor to prevent the cheese from clumping.  This is the simplest of 'Rome in a bowl'.

(photo credit:  What's Cooking Italian Style Cuisine

click link for recipe)

Fettuccine Alfredo 

Ah, one of true favorite Italian dishes originated in Rome from Chef Alfredo di Lelio.  This decadent, supremely rich cheesy pasta dish consists of long, flat fettuccine noodles in a sauce of heavy cream, good quality butter, and Parmigiana-Regiano cheese.  In the States, this is what we often call the pasta dish that is a 'heart attack on a plate'!  But we can enjoy it in moderation can't we?  Will it hurt to have a few bites of this heavenly pasta just once a year?  I have also added sweet spring peas and prosciutto to make a different version that is literally over-the-top!  

Veal Saltimbocca alla Romana  (“hops into your mouth") 

Topping my list of non-pasta favorites is this celebrated, delicious and  savory dish made from thin slices of veal medallions or cutlets that are quickly cooked in a wine sauce and topped with cheese, prosciutto and sage.  Butter and capers are often added for extra richness.  This is absolutely, one of my all-time favorite Italian recipes!


Stracciatella 

When it comes to soup this is a popular Roman egg-drop version, but is also popular in other regions of Italy too.  This soup is made of beaten eggs, semolina flour, nutmeg, grated Parmigiana cheese, salt and pepper in a broth.

Pasta di Ceci 

For a thick, fragrant Roman soup of peasant origins this comfort dish is made with chickpeas (that have been soaked in water overnight) and pasta and seasoned with rosemary.  This hearty soup could be considered to be a meal in itself and is often served on Fridays because of the Catholic tradition to eat meat-less meals on Fridays.  Although you can find this soup throughout Italy, the Roman version has some slight differences.  The most notable is that Romans add anchovies to the soup which adds a little more of a saltiness to the soup and truly livens it up!  This soup can be prepared with any pasta shape imaginable, so I encourage you to make it with your favorite pasta or whatever you have in your pantry.

(photo credit:  Rosalind Corieri Paige,

recipe for unstuffed Fried Zucchini Blossoms)

Fiori di Zucca Fritti (Fried Zucchini Blossoms) 

My family has enjoyed the arrival of squash blossoms from our gardens since I can remember!  This classic is made from the yellow flower blossoms from zucchini or other squash plants and are deep fried with or without a filling of mozzarella cheese and anchovies.  My stuffed version also includes prosciutto!  Just wonderful!  My family has been making these delicious appetizers or antipasto for as long as my memory recalls.  

(photo credit:  Rosalind Corieri Paige,

link to the recipe for Fried Stuffed Zucchini Blossoms)

Carciofi alla Romana 

If you love artichokes as I do, this dish highlighting artichokes is prepared in the spring time when they are in season, fresh, young, and plentiful.  Braised in olive oil, garlic and mint, this is a Roman specialty.  I prefer my artichokes stuffed with breadcrumbs, garlic and cheese though!  

Gnocchi alla Romana 

The Roman method of making gnocchi is unique in that they are made from semolina wheat flour instead of the traditional potato flour.  The dumplings are roasted in butter flavored with garlic and herbs and served with a cheesy-meat sauce.  Interestingly, it is also a Roman tradition to serve gnocchi on Thursdays.

Pecorino Romano

The classic hard cheese with a nice 'bite' to it comes from Lazio that is produced from sheep's milk. Pecorino possesses quite a salty-tasting cheese making it an excellent choice to serve grated, especially over sauces that have a stronger flavor.

Mangia!

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Burgers with Smoky Bacon, Basil and Gorgonzola Cheese!

Creamy blue and white Italian Gorgonzola cheese, melting and oozing over a huge burger, laid on a bed of thick-cut, smoked bacon and topped with fresh basil and tomatoes!

This is burger heaven on the grill!

If you're into the 'black and blue' . . . beef and blue cheese combination, then this is for you.

Why grill when it's almost October?  It was 87 degrees today and after decorating the house for autumn, I was in a sweat and not wanting to cook in the kitchen.  Mr. Meat and Potatoes Bill loves to grill anyway.

It's also another night of football on TV, so easy-peasy and casual was required.

This is super easy too!

If you don't care for Gorgonzola (Italian blue cheese), than use your favorite cheese.  How about trying Gruyere for something a little more French?  Or a nice sharp cheddar?  Spicy pepper jack would be great too!  

Use what you like, just make sure that the cheese melts all over the burger.  You'll need a big stack of napkins for this big burger for all of the cheesy-infused drippings of the tomatoes and beef running down your chin!

I had some extra Gorgonzola in the frig after using some in my previous salad that I just posted with figs and Gorgonzola/blue cheese.  And I just hate to waste food.  This stuff always seems to spoil quickly, so I only buy a small piece at a time.

And this cheese is just so creamy, tangy delicious!

Mmmmm!

There's no secret recipe to this decadent burger either!

Burgers with Smoky Bacon, Basil and Gorgonzola Cheese

Use the highest quality of ground beef/sirloin.

Form huge patties of burgers.

Tip:  Put a small indentation about the size of an inch and a half in the center of each burger.  As the burgers cook, this pops out and the center of your burgers cook better.

Season the way you like, I added some garlic and oregano.

Grill to the level of doneness that you prefer (we like ours medium-rare).

Near the end of being cooked, add on the Gorgonzola cheese (it is soft and melts fast).

Use huge hamburger buns!

Toast the buns very briefly (this prevents them from becoming soggy from the beef and tomato juices).

Lay lettuce leaves on the bottom half of the bun.

Layer on the well-cooked, browned, thick-cut, smoked bacon.

Place the cooked burger with melted cheese (use the microwave if you have to) on top of bacon and lettuce.

Layer on thick-cut ripe tomatoes.

Layer on big, fresh basil leaves.

Place the top half of the bun on top.

Condiments:

For this I recommend a nice, simple mixture of extra virgin olive oil and minced garlic to spread on each half of the bun.

the creamy, soft Italian Gorgonzola cheese just melting all over the juicy burger and bacon!

bright colors of fresh green basil leaves and red tomatoes

Mangia!
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