Italian Stuffed Tomatoes Recipe

Buongiorno miei amata amici!

When I was growing up it was not uncommon to have fresh, sliced tomatoes with a scoop of cottage cheese on top. While I enjoyed my mother's cooking very much, I wanted to make it Italian!

To me, nothing speaks Italian like Tomatoes and Basil. They are best friends forever! This makes a hearty side dish. I served it with garlic and herb chicken. The scent of these tomatoes baking titillated my senses and gave me hunger pangs.

Stuffing the Italian Tomatoes

Italian Stuffed Tomatoes

• 6 Roma/Plum Tomatoes
• 6 Tablespoons of Ricotta Cheese
• 12 Tablespoons of Parmesan/Romano Cheese
• 1 Tablespoon Parsley
• 1 Tablespoon Garlic/Basil Pesto or 1 teaspoon of minced garlic + 2 teaspoons of finely chopped Basil
• Salt & Pepper to Taste
• 1-2 Tablespoons of Olive Oil
• 6 Tablespoons of Italian Bread Crumbs 

Preheat oven to 400 degrees.

Wash the outside of the tomatoes and dry. Slit the tomatoes down one side and remove the core and some of the moisture and seeds from the locular cavities within. Place them slit side up in a pan/baking dish coated with olive oil.

Sprinkle Parmesan and Romano Cheese on top of Italian Stuffed Tomatoes

Mix the ricotta cheese with 6 Tablespoons of Parmesan/Romano cheese, the Parsley, garlic and basil or pesto, and salt and pepper. Spoon this in the center of each slit of the tomato to fill the cavity.

Rigali Style Zuppa Toscana Recipe AKA Tuscany Soup Better than Olive Garden's

Buongiorno miei amata amici! Since we are on the subject of Fall and Winter’s delectable comfort foods, my list would not be legit without our family’s version of Zuppa Toscana! This is a family friendly favorite!

Ingredients:

• 1 lb Italian Sausage (sweet, mild, or hot depending on whom you are serving, for our family I use Johnsonville's Sweet Italian Sausage, and basil is what gives it the sweetness)
• 6-8 slices of Bacon
• 12-16 Cups of Chicken Broth (enough to cover potatoes when boiling in a stock pot) 
• 1 onion finely chopped 
• 1-2 cloves of garlic, minced 
• ¼ cup of Italian Spaghetti Seasoning (such as Tone's from Sam's Club)
• 2 springs of Oregano finely chopped 
• 10 potatoes, peeled and sliced 
• 1 pint of heavy cream 
• 1 bunch of Basil and 1 bunch of Italian Parsley, both chopped (or substitute kale or spinach)  

Directions:

First cook 6-8 slices of bacon until crisp. Remove from pan, but leave bacon grease behind. Now add the onion, garlic, and Italian Sausage and cook, stirring occasionally. When Italian Sausage is almost done, crumble bacon into it and cook for a few more minutes.

Meanwhile, bring chicken broth to a boil in a stock pot. Add ¼ cup or so of Italian Spaghetti Seasoning (I used Tone’s brand) to broth. Once broth is to a rolling boil, add the oregano and potatoes. Cook potatoes until tender. Add meat, onion, and garlic mixture to broth and potatoes in stock pot. Then stir in the heavy cream. (If you want it thicker, you can either add some instant mashed potato flakes or whisk some flour/cornstarch into some milk and add to it.) Last, but not least, stir in the chopped basil and Italian Parsley. Serve Zuppa Toscana hot with a side of warm sourdough bread.

Itsa Gooda Italiano Ricotta Gnocchi Recipe

Buongiorno miei amata amici! Fall and Winter are coming quickly upon us. This is the time of year we crave warm, comfort foods. Ricotta Gnocchi is one of my favorite comfort foods.

 Itsa Gooda Italiano Ricotta Gnocchi Recipe

Ingredients:

Directions:

Drain Ricotta Cheese in a strainer for about 15 minutes. Then add it to a mixing bowl and stir in the Romano/Parmesan Cheese, garlic powder, pepper, and salt. Mix in the eggs then slowly incorporate enough flour until it holds together and is not too sticky to roll out. It depends on the moisture of the Ricotta as to how much flour this requires.

Bring a stock pot with the chicken broth in it to a boil. Either roll out the dough into ropes and cut with a pizza cutter into inch sized pieces or just tear off pieces of dough right out of the bowl and add to boiling water. The Gnocchi should drop to the bottom and rise to the top as it cooks.

When all gnocchi has boiled at least 2-5 minutes, then add the butter, garlic, and heavy cream and stir until it starts to thicken. If needed add the milk with flour whisked into it to thicken to your liking.

Add the Basil and Italian Parsley at the end so the fresh basil does not lose its flavor or substitute pesto.

Pesto Alfredo Chicken Rotini Recipe

Buongiorno miei amata amici! Rotini originated in Northern Italy and its unique corkscrew shape helps sauces adhere well, thus many recipes benefit from its incorporation. The name Rotini derives from an Italian word for "twists."

Our last article taught you, cari miei lettori, that anybody can make pesto sauce. Pesto sauce on its own is quite strong in flavor, but still delicious. However, my children might have turned up their noses had I covered their pasta in it. Yet using it mixed in other sauces is not only common, but scrumptious.

Preparing Pesto Alfredo Chicken Rotini Recipe

Pesto Alfredo Chicken Rotini Recipe

Ingredients: 

• 2 Tablespoons of extra virgin olive oil


• 6 Tablespoons of butter


• 4-6 skinless, boneless chicken thighs (sliced into thin strips)


• 2 cloves of garlic, minced


• 2 cups of heavy cream or whipping cream


• Dash of pepper (black or white)


• 2-3 cups of Parmesan cheese


• 1/4 - 1/2 cup of Pesto


• 1 12-16 oz package of Rotini (we used Trader Joe's organic whole wheat)

Directions:

Heat a pasta pan or large pot of water and bring it to a boil, adding salt. Meanwhile, heat olive oil and butter in large skillet over medium heat. Add the chicken and garlic and saute until chicken is cooked. Reduce heat and stir in heavy cream and pepper and simmer for a little bit, then add Parmesan, stirring until it is thoroughly incorporated. Add Pesto and do the same. Leave on low heat.

Now add pasta to the large pot of water and cook as directed until al dente. Drain pasta and add to pan of pesto alfredo chicken sauce and serve.

Pesto di Mandorle Recipe (Almond Pesto) Ingredients

Buongiorno miei amata amici! Nora Ephron wrote,

"Pesto is the quiche of the '80s"

and the line was used in Harry Met Sally becoming an instant famous movie quote with foodies. Somehow, pesto has yet to go out of style. Everybody seems to love Pesto. And the fantastic thing about Pesto, is with so many varieties, there is one to please almost anybody.

Pesto is a basil based sauce originating in Genoa, thus using Genovese Sweet Basil as its primary ingredient. The word Pesto comes from the Latin word "pesta" to pound or crust, and thus we also get the word Pestle in English. What is a pestle some may ask? It is the instrument used to grind in a mortar, made of marble, wood, or steel.

Today many cooks use their food processor and I certainly will not fault you if you so choose. However, in our casa, we use a marble mortar and pestle. Traditionally, Basil, coarse sea salt, pine nuts, olive oil, and parmesan are the ingredients. However, in our recipe, we substitute raw almonds for the pine nuts and add garlic.

• 1 bunch of organic, Genovese sweet basil
• 2 Tablespoons of extra virgin olive oil (Trader Joe's)
• 2 organic garlic cloves, minced
• 3 Tablespoons of organic, raw almonds, ground fine or Trader Joe's Almond Meal
• 3 Tablespoons of Parmesan cheese, grated
• 1 dash of coarse sea salt (fine salt will work too)

Directions:

Remove the stems from the basil leaves, and rinse them thoroughly under cold water. Place basil in a mortar or food processor. If using a mortar, grind a small amount at a time and add more using a pestle until finely ground. If using a mortar, add olive oil after grinding basil.

Pesto di Mandorle Recipe (Almond Pesto)

If using a food processor add olive oil at the same time as the basil and process until smooth. Combine garlic, nuts, cheese, and salt and continue mixing until well blended.

Depending on your purpose, you can add more olive oil if needed.

Pesto makes a delicious addition to Italian sauces, served as the main sauce, or as a dip.

Buongiorno miei amata amici! Recurring grocery bills with organic basil encouraged me to grow my own Italian herb garden this year. I have no regrets, as it has been easy in our climate and the aroma brings all of the family out to the herb garden. Perhaps herb garden is deceitful, as we have no ground for growing plants where we live currently. Thus, I have opted for a container garden, endeavoring to seek out a healthier lifestyle for my family.