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Archive for category italian

Tru Food Kitchen Kale Salad

May 7

Posted by amrita in italian | 1 Comment

We absolutely love Tru Food Kitchen in Phoenix and finding one of their recipes online just made me ecstatic. Enjoy Dr. Weil’s tangy, summery, yummy, traditional Tuscan salad!

Source: http://www.drweil.com/drw/u/RCP02206/Tuscan-Kale-Salad.html
Serves 4-6

Ingredients

  • 4-6 cups , loosely packed, sliced leaves of black (Lacinato, “dinosaur,” cavolo nero) midribs removed
  • 2 cloves garlic, mashed
  • 3-4 tablespoons extra-virgin olive oil
  • 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese, like Asiago or Parmesan
  • 1/2 cup freshly made bread crumbs from lightly toasted bread,  optional
  • juice of 1 lemon
  • salt & pepper, to taste
  • hot red pepper flakes, to taste

Instructions
1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
2. Pour over kale in serving bowl and toss well.
3. Add 2/3 of the cheese and toss again.
4. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

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Summer = Tomatoes!

Aug 29

Posted by adit in american, italian | No Comments

Unlike supermarket , the red color here actually is related to how good they taste!

Nothing novel here, of course.  Ujj’s garden’s tomatoes are just reaching full ripeness, so we are about to be deluged… in the meantime, part of our lunch today included some tomato slices, topped with fresh basil, olive oil, balsamic vinegar, and some salt and pepper.  The only thing missing was some fresh mozzarella, but we were out…

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Carrot Pasta

Aug 25

Posted by pinnacle in italian | No Comments

This recipe is ideal when you’ve bought a bunch of and have run out of options to use them (other than probably gajar ka halwa :) ). I like to keep it by adding nothing else other than the carrots and onions/garlic.

Ingredients

5-6 Carrots, grated

1 onion, sliced

4-5 garlic cloves, finely chopped

1 tomato, chopped (optional)

1 cup milk or 1/2 cup cream

1/2 cup vegetable stock

1/2 packet linguine (or any of your choice)

2 tbsp olive oil

Recipe:

1. Add the garlic to olive oil in a pan and then start the heat. (Adds more flavor if the oil heats with the garlic)

2. After the oil is heated add the onions – saute for about 3-4 minutes till translucent.

3. Add the carrots and saute until carrots are near cooked.

4. Add and cook for a few more minutes till carrots and are mixed in and cooked.

5. Add the milk and vegetable stock – bring to a boil and then reduce heat immediately.  Keep it on low heat and using a hand-blender finely puree the . Alternatively you can cool and add to a regular blender/food processor. For smooth, creamy the latter works better.

6. Let the sauce simmer on low heat (it will be a creamy, orange color). Add salt and pepper for taste.

7. Separately boil pasta to al-dente and mix in with the sauce.

Optional:

You can add cream instead of the milk to make the sauce richer. However the carrots are sweet and add their own rich goodness to the sauce. You can also add cheese to the sauce which is optional. There’s a way to make this sauce and a rich sauce is not bad as well!

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Fresh Herb Risotto

Jul 22

Posted by ujjaini in italian | No Comments

Servings: 4 (as main dish)

Source: NYT’s Martha Rose Shulman

INGREDIENTS:

7 cups chicken stock or vegetable stock

4 garlic cloves, minced

2 cups finely chopped fresh herbs, such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula or baby spinach (should be about 4 cups leaves)

2 tablespoons extra virgin olive oil

2/3 cup finely chopped onion or leek

Salt, preferably kosher salt, to taste

1 1/2 cups arborio or carnaroli rice

1/2 cup dry white wine, such as pinot grigio or sauvignon blanc

Freshly ground pepper

1 teaspoon finely chopped lemon zest

1 tablespoon freshly squeezed lemon juice

1/2 cup freshly grated Parmesan

PREPARATION:

1. Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.

2. Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.

3. Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.

4. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.

5. Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

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Eggplant and Roast Tomatoes Gratin

Jul 16

Posted by ujjaini in italian | No Comments

A crispy top with tender inside... mmmm...

Yield 4 servings

Time 1 1/2 hours (most of this is oven time)

Source: NYT’s The Temporary Vegetarian column

Ingredients
    FOR THE BREAD CRUMBS:

    Panko parmesan bread crumbs

  • 1/2 cup grated pecorino or parmigiano
  • 1 cup panko (Japanese bread crumbs)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons minced parsley
    • FOR THE EGGPLANT AND :
  • 1 cup red grape or tear-drop tomatoes
  • 1 cup yellow grape or tear-drop tomatoes
  • 14 basil leaves, roughly chopped
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups tomato puree
  • 5 large garlic cloves, peeled and thinly sliced
  • 2 to 2 1/4 pounds eggplants, peeled and cut into 1-inch cubes
  • 1/3 cup extra virgin olive, plus more for drizzling
  • 1 cup fresh whole milk buffalo mozzarella or other mozzarella cheese, grated or finely chopped.
Method
  • For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
  • For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
  • Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.
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Rigatoni with Goat Cheese, Kale, and Radicchio

May 13

Posted by adit in italian | No Comments

Rigatoni with Kale, Radicchio, and Goat Cheese

This recipe comes from an LA Times article that Ujjaini (of course) found.  The squid ink rigatoni and parchment paper are a bit much for the everyday meal, but if you substitute like we did here, it’s still really tasty.  If you like the taste of a slightly bitter green, then the radicchio and combination with the goat cheese is delicious.

Prep Time: 30 minutes

Servings: 4

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Penne with Poblanos and Chipotle Sauce

Sep 20

Posted by ujjaini in italian | No Comments

Source:Gourmet Magazine
Prep Time:30-60 Minutes
Servings:6

The gives this dish a unique and distinctive flavor. You may want to deseed the poblano peppers if you think it may make it too spicy. You will find the roasted red pepper bottle and the in adobo sauce in the international aisle at your local grocery store.

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Simple Marinara Sauce

Feb 22

Posted by adit in italian | No Comments

Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:2

I made this one day when we realized at the last minute that we had no tomato for a dish we had already started making. It’s quite and very tasty. I used canned , but if you have fresh ones (that are nice and sweet), use those.

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Pasta with Tuna and Olives

Feb 22

Posted by adit in italian | No Comments

Source:Martha Rose Shulman – New York Times
Prep Time:1-10 Minutes
Servings:4

Really tasty and recipe that we got from the New York Times. We have made it quite a few times, just cause it a great quick dish to make.

Use any marinara you like, there is one in vino that we use, which is quite to make.

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Risotto With Beet Greens and Roasted Beets

Feb 3

Posted by ujjaini in italian | No Comments

Source:Martha Rose Shulman (New York Times)
Prep Time:30-60 Minutes
Servings:5

Beets are my favorite vegetable this winter :) I love colorful meals so this recipe won me over…. and oh, it helped that the risotto tasted really good and I did not feel “beeted out” at the end of dinner!

This is definitely an involved recipe because you have to roast the beets beforehand and then keep an eye on the risotto to make sure the rice cooks right. Worth the effort though :)

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