Showing posts from May, 2019

Spaghetti alla Carbonara

Yield: 2 - 4 Author: Mary Palumbo Print With Image Without Image Spaghetti alla Carbonara prep time: 10 M cook time: 20 M total time: 30 M Pasta ingredients: Pasta Spaghetti 1 Small Onion Extra Virgin Olive Oil QB Pancetta,  Bacon, or Guanciale White Wine (optional) 2 Eggs 1/4 cup Romano Cheese Large handful of Fresh Italian Parsley Chopped  Salt & pepper to taste instructions: How to cook Spaghetti alla Carbonara Coat bottom of a medium sized saute pan with olive oil, saute onion on high until light gold, add Pancetta or other choice of meat, cook until browed and crisp. Add a splash of white wine, (if using) add salt and pepper to taste. Add eggs, romano and parsley to a large serving bowl. Beat well until thoroughly mixed, set aside Meanwhile,  cook spaghetti in salted boiling water until al dente according to package directions.  When pasta is reading, drain lightly, and immediately and quickly toss into egg mixture adding some
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Pasta With Broccolini...

Healthy mediterranean at it's best.  Greens and pasta,  olive oil , garlic and ( don't be afraid), Anchovy's.  Use broccolini, or other seasonal  greens that you like,  and as usual "Q B" Quanto Basta" meaning as much as is needed with regards to salt, herbs and EVOO, which, in Italy is free flowing. Yield: 2 to 4 Author: Mary Palumbo Print With Image Without Image Pasta with Brocollini prep time: 5 M cook time: total time: 5 M ingredients: 2 Tbl Chopped Garlic 2 Anchovy Fillets2 Bunches Broccolini Extra Virgin Olive Oil QB Salt and Pepper Spaghetti, Linguine, or Orecchiette instructions: How to cook Pasta with Brocollini Add broccolini to a large pot of salted, boiling water, stir well return to boil,  add pasta of choice stir well and allow to cook according to package directions. Meanwhile, add evoo to a large saute pan add garlic to pan and cook on medium heat just til the garlic begins to brown, add anchovy

Landscape Salads

I think that fresh produce is amazing and  I believe in beautiful presentation, after all,  some say we eat with our eyes first.  In this case I thought of my garden and how things grow and  all of the beautiful colors . Some of the vegetables are raw, others I either roasted, grilled or steamed,  then arranged them as if I were looking at a landscape. Dressed lightly with EVOO and either citrus juice or a vinegar these salads are different than a beautiful bowl of greens, just as delicious and healthy, and a delight for the eyes.
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