Tag: Italian
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Red Pesto sauce is a Sicilian variation of the traditional basil pesto, but using cherry tomatoes, almonds, and pecorino romano instead of pine nuts and parmesan. This sauce is raw and doesn’t get cooked other than being lightly heated from the hot pasta; giving it a fresh taste. Using a curly shaped pasta works best for catching the sauce.
Equipment
- food processor
Ingredients
- 1/2 cup peeled almonds
- ^ garlic cloves
- 1 tsp salt
- 1 cup pecorino romano grated; plus more for serving
- 1 cup basil leaves
- 1/2 cup olive oil
- 1 lb cherry tomatoes
- 1 lb fusilli, gemelli, or any curly-shaped pasta cooked
Instructions
- Place the almonds and salt in the foods processor and chop as fine as possible. Add in the cheese and pulse.
- Add in the rest of the ingredients and purée. Place the pesto a large saucepan.
- Cook the pasta al dente; saving 1 cup of pasta water. Strain.
- Add the cooked pasta to the red pesto. Add in the pasta water and stir.
- Top with more pecorino romano.
Vietnamese Coffee Tiramisu
Vietnamese Coffee Tiramisu
Tiramisu is one of my favorite desserts. Vietnamese coffee is my favorite way to consume caffeine. So I did what any hungry sweet-toothed stoner would do and combined the two into the ultimate Vietnamese/Italian fusion dessert. This tiramisu is so tasty that after you eat the entire baking dish, you’ll make a second one the next day. Waste line: EXPAND!
Equipment
- standing mixer
Ingredients
- 2 cups black coffee chilled
- 1/2 cup sweetened condensed milk divided
- 2 large eggs whites and yolks separated
- 8 oz mascarpone
- 24 ladyfingers
- cocoa powder
Instructions
- In a standing mixer, mix the coffee and a 1/4 cup of sweetened condensed milk. Pour in a bowl and set aside.
- Beat the egg yolks and the rest of the sweetened condensed milk for 30 seconds.
- Add in the mascarpone and mix until smooth. Remove from the bowl.
- Beat the egg whites until they peak. Fold into the mascarpone mixture.
- Dip the ladyfingers into the Vietnamese coffee.
- Line a 9×5 glass dish with a dozen of the soaked ladyfingers.
- Pour over half of the mascarpone batter. Place another layer of the soaked ladyfingers.
- Pour over the rest of the mascarpone batter. Dust with cocoa powder. Refrigerate for at least 4 hours, preferably overnight, before serving.
3 Cheese Manicotti
3 Cheese Manicotti
While it’s true origins are unknown, manicotti is considered Italian-American. Large tube shaped pasta shells are stuffed with a ricotta cheese filling, topped with marinara and more cheese, and baked in the oven; much in the same vain as lasagna and cannelloni. More traditional recipes use an Italian-style crepe instead of pasta called a crespelle. Either way you go, manicotti is the ultimate Italian comfort food.
Equipment
- piping bag
- 9×13 glass baking dish
Ingredients
- 1 package manicotti shells prepared according to instructions
- 2 cups ricotta cheese
- 3 cups shredded mozzarella divided
- 1/4 cup shredded parmesan cheese
- 1 large egg beaten
Marinara Sauce
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 28 oz canned fire roasted tomatoes
- 1 cup red wine
- 1/4 cup basil chopped
- 2 tbsp dried oregano
- 2 tsp crushed red pepper
Instructions
- Bring a large pot of salted water to a boil. Add in the manicotti noodles and prepare according to package instructions. Drain, rinse, and set aside.
- Heat up olive oil in a pot over medium heat. Add in the onions and sauté for 6 minutes. Toss in the garlic and cook for 2 more minutes.
- Add in the tomato paste and cook for 2 minutes.
- Pour in the canned fire roasted tomatoes and red wine. Simmer for 10 minutes over low heat.
- Add in the basil, oregano, and crushed red pepper. Simmer for 5 more minutes. Turn off the heat.
- Mix together the ricotta, 1 cup of mozzarella, parmesan, and the beaten egg.
- Fill a piping bag with the cheese mixture.
- Fill each end of the manicotti shells with the cheese mixture.
- Ladle 1 scoop of the marinara sauce into a 9×13 baking dish. Arrange the filled manicotti on the sauce.
- Pour the rest of the marinara over the manicotti. Top with the rest of the mozzarella.
- Place in a preheated 400 degree oven for 30 minutes until the cheese is melted and bubbly.
