Tag: Italian
Polenta e Funghi
Polenta e Funghi
Polenta is a staple of Venetian cuisine and is commonly served instead of potatoes, rice, or bread. The pairing of a ragout over polenta is a popular combination, usually served as an appetizer, but can also be served as a main dish. This particular recipe is very simple but full of flavor; taking less than 10 minutes to prepare.
Ingredients
- 1 lb wild mushroom blend roughly chopped
- 3 garlic cloves minced
- 2 tbsp olive oil
- 2 tbsp butter
- parmesan cheese shaved
- parsley chopped
- cracked black pepper
Polenta
- 1/2 cup polenta
- 2 cups water
- 1 tsp salt
- 2 tbsp butter
Instructions
- Over medium heat, add the olive oil to a sauté pan and sauté the garlic for 1 minute.
- Add in the mushrooms and sauté for 5 minutes.
- Toss in the butter and cook for 2-3 more minutes.
- Turn off the heat and season with salt and pepper.
- While the mushrooms are cooking, add the water, salt, and polenta in a pot over medium heat. Consistently stir with a whisk for about 5 minutes.
- Once the polenta has thickened, turn off the heat and whisk in the butter.
- Ladle some polenta in a bowl, making a crater. Spoon some of the mushroom ragout in the center. Top with shaved parmesan and chopped parsley. Season with cracked black pepper.
Caramelized Zucchini and Italian Sausage Pasta
Caramelized Zucchini and Italian Sausage Pasta
While this isn’t authentic Italian by any means, it’s nothing short of tasty. I’ve been hearing the craze of shellbow pasta, so I had to try it for myself. The pasta catches the sauce and its ingredients, making them the perfect pair for this recipe. The lemony breadcrumbs gives the pasta a nice, crispy texture. One of the best parts of this recipe is its versatility. You can substitute the sausage for chicken, shrimp, pancetta, ground turkey or beef, or go meatless. Can’t find shellbow pasta? You can use penne, bow tie, rigatoni, or any other sauce-catching shape.
Ingredients
- 1/4 cup olive oil
- 1/2 cup panko
- 1 lemon zested and juiced; separated
- 2 medium zucchini sliced into 1/4” thick rounds
- 1 lb shellbow pasta cooked according to package instructions; plus a 1/2 cup of pasta water
- 1/2 cup shallots thinly sliced
- 6 garlic cloves minced
- 1 lb bulk mild Italian sausage
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese grated
- 1/2 cup Italian basil torn
- 1 tbsp crushed red pepper optional
Instructions
- Heat up 2 tbsp of olive oil in a large saucepan over medium heat. Toss in the breadcrumbs and toast for 3-4 minutes until golden brown. Transfer to a bowl.
- Immediately toss the breadcrumbs with the lemon zest. Set aside.
- In the same saucepan over medium high heat, add the rest of the olive oil. Add the zucchini in a single layer; making sure to not overcrowd the pan. Lightly season with salt.
- Sauté for 5 minutes a side until the zucchini are caramelized. Remove from the pan. Depending on the size of your saucepan, you may have to cook your zucchini in batches.
- In the same pan over medium heat, add in the Italian sausage.
- Brown for 8 minutes. Add in the garlic and shallots and cook for 2 more minutes.
- Pour in the cream. Scrape up any bits from the bottom of the pan. Season with salt, pepper, and crushed red pepper. Simmer on low for 5 minutes.
- Stir in the pasta, lemon juice, and a 1/2 cup of pasta water.
- Stir in the cheese and basil.
- Turn off the heat and toss in the caramelized zucchini.
- Serve with the toasted lemon breadcrumbs over the pasta.
Sicilian Anchovy Pasta
Sicilian Anchovy Pasta
This pasta is absolutely amazing and simple to make. Spaghetti gets tossed in a simple anchovy garlic sauce with breadcrumbs and parsley. The pasta is rich with the briny essence of the anchovies; the breadcrumbs giving it a nice texture that shows that not all Italian pasta is saucy. Really to me, it tastes like a caesar salad dressing without the mayonnaise; which is fantastic. One of the best parts is that it’s ready in 15 minutes.
Ingredients
- 1 lb dry spaghetti cooked Al dente
- 1/4 cup olive oil plus more
- 2 oz anchovies finely chopped
- 4 garlic cloves minced
- 2/3 cup bread crumbs
- 1 cup parsley chopped
- 1/4 cup parmesan cheese grated
- cracked black pepper to taste
Instructions
- Heat up the olive oil in a large saucepan over medium heat. Add in the garlic and anchovies and cook for 2 minutes.
- Turn off the heat and stir in the breadcrumbs.
- Add in the parsley and cracked black pepper.
- Toss the cooked pasta with the anchovy sauce.
- Toss with grated parmesan cheese. Season with more cracked pepper to taste.
