Tag: Italian
Capellini Pomodoro
Capellini Pomodoro
Capellini pomodoro is a dish combining capellini pasta with a simple tomato sauce (pomodoro). The origin is Italian, with the pasta shape believed to have originated in northern Italy during the Renaissance and the tomato sauce evolving from a historical dish, with the combination of both becoming iconic. This pasta takes under 10 minutes to make, with the addition of lemon juice bringing a freshness to this dish.
Ingredients
- 1 lb angel hair pasta cooked al dente
- 1/4 cup olive oil
- 4 cups cherry tomatoes
- 8 garlic cloves minced
- 1 cup basil roughly torn
- 1 lemon juiced
- 1 tsp crushed red pepper
- salt and pepper to taste
Instructions
- Heat up olive oil in a large saucepan over medium heat. Sauté the garlic for 1 minute.
- Toss in the cherry tomatoes and crushed red pepper. Cover and sauté for 5 minutes until the tomatoes burst. Stir in the basil and lemon juice. Season with salt and pepper.
- Turn off the heat. Carefully toss the cooked angel hair pasta with the sauce.
Roman-Style Breaded Lamb Chops
Roman-Style Breaded Lamb Chops
Lamb chops are one of my favorite things to eat. Most of the time you’ll see them grilled or pan fried. This Roman-style preparation may be my new favorite. The rib chops are pounded with a mallet so they cook through evenly. They are then dredged in flour, egg wash, and breadcrumbs; fried until crispy.
Equipment
- Meat Mallet
Ingredients
- 8 lamb rib chops
- 1/2 cup flour
- 3 large eggs beaten
- 1 1/2 cups Italian breadcrumbs
- olive oil for frying
- salt to taste
- lemon wedges for serving
Instructions
- Using a meat mallet, pound the lamb rib chop on both sides. Season with salt and pepper.
- Dredge the lamb chops in flour, egg wash, then breadcrumbs on both sides.
- In a large sauté pan, heat up an 1/8” of olive oil over medium heat. Add in the rib chops; making sure to not overcrowd the pan.
- Fry the chops for 4-5 minutes a side until golden brown and crispy.
- Season the chops with salt and serve with lemon wedges.
Black Truffle Burrata with Roasted Cherry Tomatoes
Black Truffle Burrata with Roasted Cherry Tomatoes
Burrata is next level decadence. From Pulgia, burrata is a large fresh mozzarella cheese ball filled with its byproduct, stracciatella, and cream. It’s like a mozzarella cheese ball filled with cottage cheese made of mozzarella. The two that I purchased are also stuffed with black truffles. They’re great as an appetizer like the one in this recipe, or with countless types of pasta.
Ingredients
- 1 pint cherry tomatoes
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- 1 4 oz black truffle burrata
- 3 tbsp basil roughly torn
- baguette sliced and toasted
Instructions
- Preheat the oven to 400°. Place the tomatoes in a glass baking dish. Add in the garlic and drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
- Bake for 15 minutes.
- Plate the tomatoes. Place a burrata on top of the tomatoes. Slit the middle open. Sprinkle with basil. Serve with sliced baguette or crostinis.
