My Italian Adventures

Lemon Pasta

• 3/4 stick of salted butter
• 1/4 cup extra virgin olive oil
• 4 cloves garlic (minced)
• 1 cup Parmesan cheese
• Juice of 1 1/2 lemons
• Zest of 1 lemon
• Spaghetti (Rummo is our favorite)

1. In a medium skillet heat butter and olive oil over low/medium heat
2. Saute garlic for approximately 4 minutes (soften, do not brown)
3. Add zest, lemon juice and parsley
4. Continue to simmer for approximately 5 minutes
5. Bring a pot of water to a boil (Add 1 tablespoon salt)
6. Cook Spaghetti according to box directions
7. When spaghetti is almost done, scoop 1 cup of pasta water and add to lemon sauce
8. Drain Spaghetti & add to lemon sauce
9. Add Parmesan cheese and toss well
10. Serve with meatballs (if desired) & Buon Appetito!

Fresella

• 7 cups flour
• 3 teaspoons salt
• 3-4 teaspoons pepper
• 1 1/2 cups vegetable oil
• 2 cups cold water

1. Preheat oven to 350 degrees
2. In a large bowl, sift together flour, salt and pepper
3. Add vegetable oil and water, mix together well
4. Take about a fistful of dough at a time and roll out into the shape of a rope
5. Cut into approximately 1/2″ pieces (it’s okay if some are smaller/larger)
6. Place pieces on an ungreased cookie sheet
7. Bake for 25-30 minutes
8. Enjoy!

Homemade Roasted Red Peppers & Burrata

• 4-5 red peppers
• 1/4 cup extra virgin olive oil
• 1/2 clove garlic (minced)
• Salt & Pepper to taste
• Package of Burrata (either Cow’s Milk or Buffalo’s Milk…I used Cow’s Milk in this recipe)
• 2 Basil leaves

1. Preheat oven to Broil
2. Cut off top of each pepper, remove seeds and rinse
3. Place peppers on cookie sheet and under hot broiler
4. Using tongs, turn peppers continuously as each side chars
5. Once peppers are browned, remove from oven & place in a casserole dish and cover
6. Allow to sit (and “sweat”) approximately 1 hour.
7. Peel off skins and slice longways.
8. There will be liquid in bottom of casserole dish… do not drain, this juice is delicious!
9. Add olive oil, garlic, salt & pepper. Mix and marinate for at least an hour
10. Plate burrata with roasted peppers, fresh basil, salt & pepper and some olive oil
11. Serve with a loaf of crusty Italian bread! Buon Appetito!

Miconi’s Italian Stew

• 1 bunch escarole
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1/4 cup olive oil
• 1 12 ounce can cannellini beans
• 1 28 ounce can crushed tomatoes
• 1 28 ounce can plum tomatoes
• 1 48 ounce can chicken broth
• 1 pound sweet Italian sausage
• 1 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 package of tubettini or ditalini pasta

1. Cut & Rinse escarole
2. Heat olive oil over low heat. Saute onion and garlic until soft & transluscent
3. Increase heat to medium and add sausage. Fry until browned, breaking it into small pieces.
4. Add crushed tomatoes, plum tomatoes (torn into large chunks) and broth
5. Simmer about 10 minutes
6. Add escarole and seasonings and continue to simmer for an additional 15-20 minutes
7. Drain and add cannellini beans and simmer for another 5 minutes
8. Cook pasta according to box directions. Drain and toss with some olive oil. I choose not to add to soup, as it tends to get mushy.
9. Serve with Parmesan & Crusty Italian Bread
10. Buon Appetito!