Seafood Salad with Roasted Tomatoes

This is my version of Mother Hubbard went to the cupboard, the refrigerator, freezer and the pantry were bare.....

Here's what I found:
In the freezer: frozen shrimp, scallops
kitchen counter: 1 cup of fresh grape tomatoes and 1 clove of garlic
In the refrigerator: fresh italian flat parsley, 1 lemon
In the patry: extra virgin olive oil, salt, black pepper, red chili flakes

I roasted the grape tomatoes (30- minutes) at 350F (added salt, pepper, chopped garlic) to give sweetness to the seafood.
Dressing: 1/2 cup fresh chopped parsley, 2 tbsp. extra virgin olive oil, pinch of red chili flakes and the juice of a fresh lemon = perfect dressing.

Another variation is adding your favorite pasta to this seafood salad!

a presto,

maria

Seafood Salad with Roasted Tomatoes

Chocolate Cake with Saffron Custard

I was served this in L'Aquila. Chocolate Cake with Saffron Custard - the presentation was beautiful. The saffron custard added dramatic contrast to the cake, a bitter sweet flavor.

Next time you make a custard, the classic: (egg yolks,cream,sugar,butter), add a thread of saffron .....When I head back to L'Aquila in June, I will share the recipe.

a presto,

maria

Chocolate Cake with Saffron Custard

Pear Cake

I took took this photo a few months ago when I was in Bologna. Layers of fresh pear baked in a homemake cake (butter, flour, eggs, sugar and lots of lemon rind)- the perfect coffee cake! I'm heading back in late Spring and late Summer as I begin my second book.

A great way to take your favorite seasonal fruit and add to your basic cake......

a presto,

maria

Pear Cake

Orange Marmelade!

What do you do with excess oranges that are ready to call it quits? How about homemade organge marmelade. I've made it before and it's very easy. This year, I used my mandoline slicer (be careful .... it's very sharp). It slices to perfection whereas last year, I cut manually (some slices were chunky) and decided to modify.

4 large seedless oranges
4 cups of cold water
8 cups sugar

Directions
Slice the oranges in half (crosswise) and thinly slice the oranges including the pulp and juices. Last year, I cut them directly into the pot to make sure no juices escaped! (Also, I try to stick to the one pot clean up)!

Add the cold water and bring it to a boil, stirring often. Turn off the heat and add 8 cups of sugar, and stir until it is dissolved. Cover the pot with it's lid. Let the mixture sit at room temperature for approximately 6-8 hours. I made this in the evening and let it sit overnight.

The next day, bring it to a boil, at medium-high. Make sure you stir often so that it does not stick or burn. Turn the heat down to low for other 2 1/2 hours, and again, for an additional 1/2 hour at medium.

You now have your very own fresh orange marmelade! I filled a large jar and stored in my refrigerator.

Try it with your favorite cake or as simple as serving with vanilla ice cream, a teaspoon of jam and some dark chocolate shavings.

It's also great with meats, cheese and vegetables - homemade and zero preservatives!

a presto,

maria

Orange Marmelade!

Fresh, Frozen and Fetching Chicken Soup!

Last month, I made a big pot of chicken soup. The classic, fresh chicken, fresh chunks of carrots, celery, onions, garlic (from the farmer's market). I packed away in my freezer 8 containers for quick lunches or dinners.

I was creative last night by grilling a few vegetables: red onion and zuccini. Well, I was away the last few weeks and the zuccini was screaming "eat me" .....

I added the grilled vegetables to my soup and added a pinch of parmigiano cheese.

It was a great way to use fresh and frozen to another variation of soup! Be creative and add your favorites!

a presto,

maria

Fresh, Frozen and Fetching Chicken Soup!

Spaghetti with Garlic, Olive Oil, Anchovies and Peperoncino!

Here's a quick Super Bowl fix......


Serve a huge bowl of Spaghetti with Garlic, Olive Oil and Peperoncino! I am serving this later tonight with freshed roasted Italian Sausage, cheese(s) and lots of wine!

Here's another excuse to break break with friends over a football game!

This tasty bowl will take less than fifteen minutes to prepare. As you prepare your spaghetti (use a large pot) and follow the package instructions until it is al dente. I usually take out the pasta one minute before it's al dente and throw the pasta in the sauce pan to coat the sauce, plate and serve it just perfect.

Meanwhile, as the pasta water is boiling....in a medium-size sauce pan, heat the oil over medium heat. Add three cloves of minced garlic, 1/2 tsp. of red chili flakes, one tin of anchovies and saute for a few minutes.

Drain the pasta and add it to the saute pan. Toss with the garlic mixture and add fresh Italian flat parsley (chopped approx. 3 tablespoons). It's ready to serve!

Tonight, I'm serving with fresh roasted Italian sausage, cheeses (your favorite), fresh crusty Italian bread and lots of wine!

a presto,

maria

Spaghetti with Garlic, Olive Oil, Anchovies and Peperoncino!

Spinich !

One of my favorite greens is Spinich. Not only is it healthy (Vitamin A, C, Calcium, Iron), it is very simple to prepare! I prepare spinich the same way I prepare other greens like rapini(broccoli rabe).

Bring a large pot of water to boil and add 2 tablespoons of salt. Blanche the spinich by dipping into the boiling water for approx. 5 minutes. Drain the spinich in a colander.

In a medium pan, medium heat, add a tablespoon (or two) of olive oil, 2 cloves of garlic (sliced), a pinch of red chili flakes (optional), sautee for a minute. Add the spinch and sautee for two minutes. Ready to serve. Quick and easy!

Add a drizzle of olive oil,salt and black pepper (to taste). The perfect side with your favorite meats or fish. I also like to squeeze a little fresh lemon to spinich too!

If you have leftovers, it's perfect with eggs - be creative!

a presto,

maria !

Spinich !

Sweet Roasted Peppers

The sweet smell of roasted peppers always bring me back to place of childhood. Towards end of Summer, neighbors, family and friends would roast excess peppers from the garden for jarring or freezing. Yesterday, I roasted some red peppers. For a moment, it felt like a moment of Summer but didn't feel like Summer with our East Coast snow storms! It brought some warmth in the kitchen with the smell of oven roasted peppers. Either over roast or pan grill is another great option too!

Roasted peppers are very simple to prepare.

Preheat your oven at 450 degrees F.

Place 6-8 red peppers in an oven pan. Lightly coat the peppers with a drizzle of olive oil. Lightly season with salt. Roast the peppers, turning, until the skins blister and turn black on all sides.

Remove them from the oven and tightly cover the pan with foil or seal them in a a papper back until they cool. The secret to pealing the peppers with ease is the steam. The peppers will peel away very easily!

Slice the peppers in 1-inch strips and place them in a bowl. Drizzle with extra virgin olive oil and add a clove of garlic for flavoring I have also added red chili flakes for a little heat (optional of course).

Roasted peppers are great as a side dish or the perfect lunch or light dinner. Serve with fresh crusty bread or toasted bread. I served with peccorino cheese, black cured olives and some white wine (Trebbiano left over from the other day). Molto buono!

Roasted peppers are also featured in my book Breaking Bread in L'Aquila.

a presto,

maria

Sweet Roasted Peppers

Lentil-Chicken Soup

I love adding leftovers especially soup to other dishes. I'm visiting my folks and the leftover chicken soup from Monday was used for another variation: lentil-chicken soup.

Today was the perfect day for soup - after shovelling snow, something warm like soup was perfect!

My mother prepared lentils - dry lentils (boiled in salted water for 30 minutes). She drained the lentils and added to the leftover chicken soup from Monday. The chicken soup had small cuts of carrots, onion and celery.

Option: adding your favorite rice or pasta is also a nice change.
Optional: adding fresh parmigiano cheese is also great!

Don't be afraid to add leftovers to something new!

a presto,

maria

Lentil-Chicken Soup

Broccoli and Romano Beans = Minestra !

This minestra was so delicious ..... mixing two vegetables: broccoli and romano beans.

My mother steamed broccoli first. Then in a medium skillet, she sauteed, olive oil, garlic, red chili flakes and the broccoli.

In a separate pot, she boiled the romano beans (added salt to the water and a bay leaf).

Once the beans were cooked (20 minutes), she added the beans to the broccoli with 1 cup of the bean broth. Add a drizzle of extra virgin olive oil. Serve immediately

Fresh parmigiano cheese is optional. Delicious, rustic and simple!

As an option, adding your favorite rice or short cut pasta is also good. Another dish!

Broccoli and Romano Beans = Minestra !