Pasta alla Putanesca, that’s what!
This is my interpretation of spaghetti alla puttanesca (whore’s spaghetti), a simple yet robust pasta dish that’s easy to make with around-the-house ingredients (well, our house anyway). Don’t be squeamish about the anchovies . . . they add flavor to the dish, but without the strong salty taste people associate with anchovies on pizza. You [...]
I was on deck for dinner last night so I decided to prepare one of Ditalini’s favorites: Parmesan chicken. Sautéed green beans and tomato/mozzarella salad seemed like they would go well with the chicken, and you know what? They did. This is an easy little dinner to prepare, and one I’ve long promised to add [...]
This is Ditalini’s adaptation of a Giada De Laurentiis Food Channel recipe. The original recipe called for mixing chopped prosciutto in with the ricotta/spinach mixture, but since Ditalini uses Italian meat sauce rather than meatless marinara sauce, she skips the prosciutto.
We usually have a few containers of Italian meat sauce in the freezer, so [...]
We invited friends over for dinner last night, so I spent the afternoon preparing Italian meat sauce and polenta. Ditalini made a salad and one of our guests brought a chocolate cake for desert. It ws a great evening, and it would have been even better if the wind off the mountain hadn’t [...]
I took a package of chicken breasts out of the freezer this morning but didn’t decide what to do with them until the afternoon. I knew there were a few shrimp in the freezer, so I decided on this and basically made it up as I went along. It was fun to prepare and cook, [...]
This is based on a recipe from Bon Appetit that Ditalini and I both like, modified to our taste (less butter, oil, and onion; more anchovy).
1 stick butter 2 tbsp olive oil 2 medium yellow onions, sliced thinly 3 tbsp water 2 6-oz cans anchovies in oil, drained 1 lb long [...]
Here’s another easy pasta dish anyone can make. It tastes as good as it looks.
2 tbsp olive oil 1 onion 5-6 cloves garlic Italian sausage (hot or mild), 3 links 1 green bell pepper 1 red bell pepper broccoli black olives red pepper flakes salt & pepper Parmesan cheese 1 lb pasta
This is the real stuff, a meat sauce recipe from the Veneto region of Italy, handed down to my wife Ditalini from her family, the della Fagiolis. I’m sure the recipe changed as it adapted to life in the United States, but when Ditalini and I visited the old folks in Vittorio Veneto back in [...]