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Showing posts from August, 2019

Spaghetti Cacio e Pepe

Being creative in the kitchen can be challenging.  There are so many delicious foods to make, but sometimes our busy lifestyles can take over and make cooking something new or different seem like a daunting task.  This pasta dish will come together very quickly, basically in the time it takes to boil the Spaghetti. This pasta  is simply named after its ingredients... Cacio for the cheese, and pepe for the pepper. When making any dish with so  very few ingredients,  it is especially important to use the very best ingredients that you can buy.  Imported Italian Cheese, organic unsalted butter, and of course freshly cracked pepper is best, whether you use a pepper grinder, a mortar and pestle, or crack your peppercorns using the bottom of a heavy sauté pan. You will love this Pasta dish which was created in Rome... Buon appetito! Yield: 4 Servings Author: Mary Palumbo Print With Image Without Image Spaghetti Cacio e Pepe A quick and delicious dish created in Rome, po
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Artichoke and Lemon Arancini

Arancini are delicious little Italian rice balls usually made with leftover risotto. Originally Sicilian, but made all over Italy by everybody who loves them, they are divine. I've make them whenever I have leftover risotto, but sometimes I just make risotto so that I can make Arancini. Yield: Varies Author: Mary Palumbo Print With Image Without Image Artichoke and Lemon Arancini prep time: cook time: total time: These can be made using leftover Risotto or any cooked white rice ingredients: *3 cups leftover Risotto, or other cooked white rice *1 egg *1 can artichoke hearts chopped in small dice *zest of 2 large lemons  *several leaves of fresh basil, (about 1/4 Cup) chopped *fresh mozzarella about 1 cup, cubed *salt and pepper to taste ( if using risotto which is well seasoned no extra salt    needed       * Dry Breadcrumbs  or Panko breadcrumbs  * 3/4 cup all purpose flour, mixed with 8 to 10 oz of sparkling water (slurry) *Slurry
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Caramelized Onion, Brie and Rosemary Fig Tart

I am a huge fan of Puff Pastry. When I have time I make my own, but the store bought products are quite good. There are so many ways to use delicious Puff Pastry,  savory or sweet! This particular Tart is the perfect cheese and fruit course, combining  Lucious Brie, Caramelized Onion and Fresh Figs all scented with Rosemary. Make these in individual sizes for a first course or light lunch, or make a larger size to cut into portions. Yield: 4-6 Author: Mary Palumbo Print With Image Without Image Caramelized Onion, Brie and Rosemary Fig Tart prep time: 40 M cook time: total time: 40 M A luscious Tart that's quick to make for an appetizer, light lunch or first course ingredients: TART Preheat oven to 425F 1 sheet puff pastry  (thawed if frozen, cut into desired shape ) Fresh Figs sliced in half lengthwise  French Brie approx 6 ounces slice to about 1/4 "  1 large onion   thinly sliced (approx 1/4" strips) 2 Tbl butter  2 tsp sug
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Fried Polenta with Mushrooms

This is a great dish for entertaining because you can make the mushroom sauce and the polenta ahead of time, then assemble and reheat when you are ready to serve. Perfect for a light lunch, appetizer, or side dish...Buon Appetito! Yield: 6-8 small portions Author: Mary Palumbo Print With Image Without Image Polenta with Mushrooms prep time: cook time: total time: This is a great make ahead appetizer, first course, or Side dish ingredients: For the polenta 1 cup polenta (can be quick cooking 3 minute polenta) 4 cups water 1 tsp salt 2 tbl butter (unsalted) cooking spray Vegetable oil for pan frying For the Mushroom Topping 2tbl extra virgin olive oil 1 small onion , chopped 2 large garlic cloves, minced 8 oz mushrooms sliced (button or cremini  mushrooms may be used) 1/4 cup white wine 1/4 to 1/2 cup freshly grated Romano cheese several sprigs of fresh thyme salt and pepper to taste splash of heavy cream (optional ) instructions: How
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