Tag Archives: cucina

Sunday dinner

I love to cook, but I always keep it pretty simple.  I usually prepare simple recipes with flavorful ingredients. (I mean, who likes long, drawn-out recipes?)  Tonight I made garlic-parmeggiano chicken, rosemary potatoes, and a spinach salad; I thought I’d share the recipes:

Garlic-parmeggiano chicken:

Place 4 chicken filets into a baking pan (I love my 9×13 casserole stoneware dish) and sprinkle each filet with freshly minced garlic.  Cover with shards of fresh parmesan cheese.  Season with a bit of extra virgin olive oil, sea salt, and ground white pepper. Bake at 350 F for approximately 20-25 minutes.

Rosemary potatoes:

Cut 1 pound of raw red potatoes into bite-sized pieces. Heat up a sautee/non-stick frying skillet and cover in extra virgin olive oil.  When hot, add potatoes to skillet. Season with sea salt and fresh rosemary.  Cook over medium heat for about 25 minutes, or until potatoes are golden and tender.

Spinach salad:

Cover fresh baby spinach greens with cherry tomatoes cut into fourths.  Add sea salt to season.  Then add a handful of walnuts and sprinkle with dried cranberries (or dried cherries).  Toss with extra virgin olive oil.  Lastly, add freshly grated parmesan or crumbled feta cheese.

I served this with a dry red wine and fresh baguette, with clementines (my absolute favorite fruit) for desert.  Easy and delicious.

 

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Pasta e fagioli

Last year, I published my quick and easy delicious recipe for my Pasta al Pomodoro, which is a staple in our household.   Another simple, delicious Italian recipe that I make regularly at home is Pasta e Fagioli.  Usually I serve pasta as our first course to be followed by salad, a meat dish or cheese, vegetable, and fruit. But this dish is pretty hearty, so I usually serve only a simple tomato and spinach salad as the second course.

(1) Over medium heat, cover the bottom of a medium-sized  pot in extra-virgin olive oil.  (2) Add 5 small whole cherry tomatoes.  (3) Sprinkle in about 2 teaspoons of organic sea salt.  (4)  Add 3-4 cloves of fresh crushed garlic.  (5) Sprinkle in a pinch of fresh rosemary, and squish the cherry tomatoes so they open in the sauce.  (6) Once heated, add one jar or one can of white cannellini beans.  (7) As this heats up, add 2 1/2 can-fulls of scalding hot water.  (8) Allow to boil for approximately 25 minutes, until beans are soft and open.  (9) Add 3/4 package of penne. (10) Cook pasta in the sauce until pasta is done al dente.  (11) Serve with freshly grated white pepper.

Bon appetito!

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