Tag: italian

Easter 2017

I haven’t had time to write these past two weeks- I’ve been too busy living in the moment. This year I was fortunate to experience the “High Holies” of my faith in two cultures- the jubilant evangelicalism of Palm Sunday in the Caribbean and the solemn rituals of my home parish in New York. I love them both!

I also love Easter breakfast. It is hands down my favorite meal of the year, and has been since I was a child. The centerpiece is my family’s version of Pizza Rustica. It’s a once a year treat. In Italy, Pizza Rustica is made for Easter Monday, or Pasquetta. It’s an egg, cheese and meat pie that is made as picnic fare for the day after Easter,  a day Italians spend outside enjoying family and friends. Since we do not celebrate Easter Monday here, many Italian American families make Pizza Rustica for Easter breakfast.

In addition to Pizza Rustica, there’s colored eggs, homemade cinnamon bread and fruit salad all surrounded by my collection of vintage chocolate molds and other Easter decor.

Then there’s Easter sugar cookies and delicious chocolate from my sister’s store as take home favors. All in all a pretty, fun and delicious table!

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A final note- I cook mainly vegan and enjoy doing so.  I started to help my husband control diabetes. I love vegetables and legumes!!! This meal is anything BUT vegan, yet once a year…… 🙂

 

 

 

 

Pasta e Fagioli

As the weather gets cooler, I crave this soup. It takes less than an hour start to finish. Add a green salad, and some crusty Italian bread, and there’s dinner!

PASTA E FAGIOLI

INGREDIENTS:

Sauteing the vegetables
Sauteing the vegetables

3 TBS extra virgin olive oil (EVOO)

1 large onion, diced

2 large carrots, diced

2 stalks of celery, diced

2 cloves of garlic, minced

1 cup of crushed or diced tomatoes

2  15 oz cans of white beans, such as Great Northern. Do not drain

2 cups vegetable stock

1 ½ tsp salt

Fresh pepper to taste

1 cup of dried small pasta, such as Ditalini or broken spaghetti

METHOD:

In stockpot, sauté the onion, carrots and celery for about 5 minutes, stirring frequently.

Add the garlic, and cook over low heat for about 2 minutes.

Add the tomatoes and beans, sauté for another 5 minutes, stirring frequently.

Add the broth, salt and pepper.

Simmer the soup for about 30 minutes until the vegetables are tender.

Meanwhile, cook the pasta in boiling, salted water according to package directions.

Ladle the pasta into soup bowls, top with the soup and enjoy!

Serves 4.

Pasta Estiva

PASTA ESTIVA

This dish is my version of a pasta that Chef Eric of Bistro Rollin often makes special for my husband and me. Bistro Rollin is a wonderful restaurant in Pelham owned by the great hosts, Barbara and Arthur Bratone- our favorite Friday night hang out!

You’ve all heard of Pasta Primavera- right? Meaning “springtime pasta”, because the vegetables used in that dish generally make their appearance in spring. I’ve named this dish Pasta Estiva , meaning “summertime pasta” because the vegetables here appear in summer (and through early fall) at your local farmers’ market.

INGREDIENTS:

2 medium zucchini, grated (to yield about 2 cups)

3 carrots, grated (to yield about 2 cups)Veggies for Pasta Estiva

2 cups cherry tomatoes, cut in half

1 ear of corn, kernels removed

2 cloves garlic, minced

Handful of basil, shredded

½ cup Extra Virgin Olive oil (EVOO), divided

½ pound Rigatoni Pasta

Salt and pepper to taste

METHOD:

Bring a large pot of salted water to the boil.

Meanwhile, in a large sauté pan heat 2TBS of the EVOO.

Add the corn kernels and sauté for about 2 minutes. Add the garlic, cook another 2 minutes.

Add the zucchini, carrots and cherry tomatoes.

Sauté over medium high heat, until the vegetables are wilted and just cooked through. This should take about 5-7 minutes. Add salt and pepper to taste. Set aside.

Cook pasta according to package directions. Reserve ¾ cup of the pasta cooking water.

Drain the pasta and add to the pan with the vegetables.

Heat over medium heat- adding some of the EVOO and some of the pasta water to loosen the vegetables and make a “sauce”.

Add the shredded basil and enjoy!

Serves 3-4