This dish has just a few ingredients and is perfect for summer barbecues or to take along to a get-together. Some years ago I recall going to a potluck brunch and tasting this Orecchiette with Spicy Sausage and Broccoli Rabe. It was delicious and I immediately asked who made the dish! One of the women in attendance said she prepared the dish and that she found the recipe in Giada De Laurentiis new cookbook, Everyday Italian. As soon as I left the party I went straight to Barnes & Nobles and I got myself a copy of her book. I have been making it ever since.

It’s a perfect dish for entertaining because it’s great when served hot and just as delicious at room temperature.

Cook’s notes: When making this Orecchiette with Spicy Sausage and Broccoli Rabe I recommend cutting the broccoli stalks lengthwise into one inches pieces. Cut the larger stalks into halves or quarters to keep them delicate.

Use a good quality extra virgin olive oil and the freshest Parmigiano Reggianoano cheese you can find. I shave mine over the top of the hot pasta so that it melts just a bit. For those of you who wish to skip the pork, you can substitute spicy turkey sausage.

I hope you enjoy this Orecchiette with Spicy Sausage and Broccoli Rabe recipe and that your guests love it! Happy Summer!!

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Orecchiette with Spicy Sausage and Broccoli Rabe

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author My Global Cuisine (Adapted from Giada De Laurentiis)

Ingredients

• 2 cups of broccoli rabe approximately one big bunch, stalks trimmed and quartered crosswise 2 inches piece size
• 13 ounces or 376g dried orecchiette pasta or other small shaped pasta
• 3 tablespoons extra virgin olive oil
• 1 pound spicy pork sausage casings removed
• 3 garlic cloves minced
• Pinch of dried crushed red pepper flakes
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crip-tender, about 1 minute. Strain the broccoli rabe with a slotted spoon or spatula, reserving all the cooking liquid. Place the broccoli rabe inside a bowl of cold water to stop the cooking process and set aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, al dente, stirring occasionally, about 8 minutes or according to the package instructions. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, about 30 seconds. Remove the broccoli rabe from the cold water, add to the skillet and toss to coat. Add the pasta and enough reserved cooking liquid, about 1/4 cup and stir to moisten. Stir the Parmesan cheese, salt to taste, and pepper into the pasta mixture. Transfer to pasta bowls and serve. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment bellow. Please choose a star rating too. Thank you. Carla!

The post Orecchiette with Spicy Sausage and Broccoli Rabe appeared first on My Global Cuisine.

Italians living along the coast have a bountiful variety of seafood available to prepare their meals. It is not uncommon for them to include seafood in an appetizer, an antipasto, and an entree.  I love this Pasta al Pomodoro with Shrimp for its versatility. It has a short list of ingredients, and you can easily substitute virtually any and all available fresh seafood. I prepared this Pasta al Pomodoro with Shrimp, but feel free to get your Italian on and experiment!

Italians regularly grow their own vegetables, forage for mushrooms, and visit local markets to obtain fresh meats, seafood, and vegetables. They are experts at taking a basic recipe and making it special by using whatever ingredients are seasonal and fresh. The secret to success, as with all Italian cooking, is to prepare the dish with the best ingredients possible.  A quick walk around any town in Italy will quickly reveal a few things. Italians love their food, they eat pasta virtually every day, and they are fit! Given the low-carb craze in the US, I often wonder how this is possible. While there are many theories here, my observations tell me that they eat their pasta mainly at lunch which permits the body to use that energy when it’s active. Breakfast and dinner are much smaller meals, so the body is mainly living off calories consumed during the afternoon siesta.

Feel free to try the Italian method of staying slim, or if you are eating the dish in the evening, you could even substitute carrot or zucchini pasta to keep it low-carb and light.

To begin the dish, prepare the sauce as directed. Then, boil the pasta ensuring it is a minute prior to al-dente when complete. This will allow you to finish cooking the pasta in the sauce and for it to absorb the flavor. Saute the shrimp in olive oil, garlic and a pinch of salt. Don’t overcrowd the pan as the shrimp will steam as opposed to fry. Use a very large skillet leaving room to add the sauce and pasta later.

Cook’s notes: If you are a garlic lover feel free to add extra garlic to the shrimp and pomodoro sauce or red pepper flakes for more heat!

When the pasta is almost complete, add some sauce to the pan with the shrimp.

Drain the pasta reserving 1/2 cup of the liquid to add as needed to the sauce. Mix the pasta into the pan and add a splash of white wine or the pasta water until sauce is at desired consistency.

Garnish and serve.

I hope you love this Pasta al Pomodoro with Shrimp as much as I do. Enjoy!

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Pasta al Pomodoro with Shrimp

Course Main Course

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Author My Global Cuisine

Ingredients

• GARLIC PASTE - OPTIONAL
• 2 big heads of fresh garlic or 3 small ones 1 ounce extra virgin olive oil, 1 Tbsp salt
• **********************************
• SUGO AL POMODORO SAUCE
• 4 cups cherry or grape tomatoes cut in half
• 4 tablespoons extra virgin olive oil
• 6-7 slivered or minced garlic cloves or 2-3 teaspoons garlic paste
• 1/8 tsp to 1/4 tsp red pepper flakes or Italian Peperoncino
• 1 splash or 2 tablespoons white wine or fish stock
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 small bunch approx 4 Tbsp fresh basil chopped julienned
• **********************
• FOR THE SHRIMP
• 1 pound extra large shrimp cleaned tails on
• 6 tablespoons olive oil
• 6-8 cloves of garlic peeled and lightly crushed or 3 teaspoons garlic paste
• salt and pepper to taste
• ***********************
• PASTA: 1 LB Spaghetti or linguine

Instructions

• FOR THE GARLIC PASTE
• Peel the garlic heads. Add to a blender with the extra virgin olive oil and blend it until it becomes a paste. Add the salt. Blend it for a second. Remove from the blender and store inside a covered glass container. The garlic paste can be refrigerated for up to 3 weeks.
• ********************************************************************************
• FOR THE SUGO AL POMODORO - TOMATO SAUCE
• In a sauce pan, on a low fire heat up the olive oil.
• Add garlic and red pepper flakes. Sauté until garlic becomes fragrant, about 15 seconds.
• Add tomatoes and stir. Bring to a boil. Bring fire to a medium and cook for 15 minutes stirring from time to time. After 15 minutes add a splash of white wine or fish stock. Cook for a minute or two. Add sugar, salt. Stir. Add basil and turn off fire. Let basil sit in the sauce in order to infuse with the tomato flavor.
• Bring a large pot of salted water to boil. Cook pasta until al dente. Follow package instructions for accurate cooking times and remember to remove pasta a minute prior to become al dente in order for the pasta to finish cooking in the sauce.
• ***********************************************************************************
• FOR THE SHRIMP
• Bring a large skillet to a medium heat. Add 3 tablespoons olive oil. Add 3-4 garlic cloves or 3 teaspoons garlic paste. Sauté the garlic until fragrant, about 10 seconds. Add half of the shrimp. Do not overcrowd the pan. Cook the shrimp for 1 and half minute. Turn shrimp and cook for another minute and a half. Remove shrimp from pan and transfer to a plate.
• Discard the garlic cloves and oil, and add another 3 tablespoons of oil to the skillet. Add the remaining garlic, cook until fragrant and add the remaining shrimp and cook again for a minute and half on each side. Add a pinch of salt and some extra red pepper flakes for more heat to taste.
• Add desired amount of tomato sauce to the skillet, desired amount of pasta and cook the pasta in the sauce with the shrimp for another minute. Add extra basil and serve immediately. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment bellow. Please choose a star rating too. Thank you. Carla!

The post Pasta al Pomodoro with Shrimp appeared first on My Global Cuisine.

Whether you are entertaining or heading to a party this New Year’s Eve, this Arancini di Riso is sure to be a hit with your guests. New Year’s is a time for celebration, parties and appetizers…lots of appetizers! I will be serving my Arancini di Riso with a platter of Italian antipasti. These are best served right out of the deep fryer, but are almost as good prepared in advance and oven heated prior to serving. The dish is extremely versatile and for this reason, it is commonly found at both elegant Italian restaurants and at Italian street fairs. 

This past summer I was lucky enough to attended Vinalia, a wine and food festival in Guardia Sanframondi, Italy. During the festival, I indulged in many different types of Arancini di Riso that were being sold in the main square in town.  Some were made with ground beef, peas and tomatoes and others were made with cheese. Each had a style and flavor of its own. Mothers and grandmothers prepare them at home and then sell them at food stands during the fairs to demonstrate their culinary powers and bring home a little extra income.

In Italy, Arancini di Riso is made with bread crumbs but I prefer panko to plain breadcrumbs because it makes the dish lighter and crunchier.  The point here is that once you get familiar with the basic recipe, there are many options if you want to get creative.

Use only arborio rice for this dish.

If the mixture is overly moist, you can add an extra tablespoon of panko.

Place a piece of fontina cheese between equal amounts of mixture and form them into balls.

Serve the Arancini with your favorite marinara sauce or try mine.

I would like to say a big thank you to all of you who have supported me in 2017. Thanks for all the follows, likes, and comments. Your support and encouragement make this blog worthwhile!

May your New Year be filled with success, health, prosperity and happiness!

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Arancini di Riso

Course Appetizer

Cuisine Italian

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 12 balls

Author My Global Cuisine

Ingredients

• 3 cups chicken broth
• 2 shallots
• 4 Tablespoons butter divided
• 1 cup arborio rice
• 1/2 cup white wine
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• salt and freshly ground black pepper to taste
• 6 ounces fontina cheese cubed
• 2 eggs beaten
• 1/2 cup flour
• 2 cups japanese panko flour
• Oil for frying

Instructions

• In a saucepan hit up the chicken broth. Set aside and keep it on simmer.
• In another saucepan heat the butter, add the shallots and sauté until translucent, about 3 minutes. Add rice, cook stirring it for 1 minute. Add wine, stir and cook until absorbed. Add one ladle of broth at the time and cook stirring often, allowing broth to be absorbed before adding more. Continue adding the broth until the rice is cooked, but still al dente, about 20 minutes.
• Take off heat. Add 2 Tbsp butter, the parmesan cheese and parsley. Taste the rice. Season with salt and pepper if necessary. Let it cool and refrigerate. If the rice is chilled it will be easier to roll into balls.
• It's time to form the balls. Place some rice on the palm of your hand. Place a piece of the fontina cheese between equal amounts of mixture and form them into balls. Continue forming balls until all the rice mixture is used.
• Set 3 plates side by side. Beat 2 eggs in a plate to blend. Place flour in another onel. Place panko in another one.
• Roll the arancini balls in flour shaking off the excess. Then roll them in the beaten egg. Then roll them in the panko.
• Fry balls in 3 inch oil at 375 degrees for 4 1/2 minutes or until they are golden brown. Drain them on a paper towel-lined plate.
• Serve them plain, or with marinara sauce on the side.
• If you would like to serve them at a later time, just before serving, place them on a baking sheet and re-heat in the oven at 400 degrees F for 7 to 10 minutes.
• Note: (If you are able to make the risotto the day before, this will work in your favor as it can be refrigerated and the balls will stick together much easier that way).
• Enjoy!

The post Arancini di Riso appeared first on My Global Cuisine.

The holidays are finally here and most of you have been decorating, shopping for gifts, and wrapping presents. Soon you will probably be wondering what to cook when your family and guests arrive for dinner. This Roasted Pork Loin with Fig Sauce is perfect for entertaining a large group because you can marinate the pork and prepare the sauce a day or two in advance, and just cook when the guests arrive. Because it is roasted, just pop it in the oven, warm up the sauce, and you are good to go!

Oil, Rosemary, Salt & Pepper rub for the Pork.

Seasoned Pork Loin ready for roasting.

Fig Sauce prior to blending.

My recipe is adapted from a book named Everyday Italian by Giada De Laurentiis. If you have a big crowd, just cook an extra loin and double up on the sauce. If some people in the crowd are adverse to eating pork, you can substitute a turkey seasoned with the rub, and make the sauce. Either way this dish easily serves a crowd and looks spectacular.  Giada says, the rich, velvety fig sauce will knock your guests socks off!

I suggest serving this Roasted Pork Loin with Fig Sauce with my Tuscan Herbed Potatoes and a vegetable. I hope this dish brings your family as much joy as it does mine and would personally like to wish you all a Happy and Peaceful Holiday season.

.

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Roasted Pork Loin with Fig Sauce

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 to 6 servings

Author My Global Cuisine

Ingredients

• FIG SAUCE
• 2 1/2 cups port
• 1 1/4 cups reduced-sodium chicken broth
• 8 dried black Mission figs coarsely chopped
• 2 sprigs of fresh rosemary
• 2 cinnamon sticks
• 1 tablespoon honey
• 1 Tbsp unsalted butter cut into pieces
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• **********************************
• PORK
• 2 tablespoon olive oil
• 2 tablespoons chopped fresh rosemary
• 1 Tbsp salt plus more to taste
• 1 4- to 41/2- pound boneless pork loin
• 1 cup low-sodium chicken broth

Instructions

• FOR THE FIG SAUCE
• In a medium-size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks. (Remove any rosemary leaves that remain in the port mixture).
• Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt, and pepper. (The sauce can be made up to 2 days ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• ******************************************************************************
• FOR THE PORK
• Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon of salt, and 1/2 teaspoons of pepper in a small bowl to blend. Place the pork in a heavy, flame-proof roasting pan. Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until an instant-read meat thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste.
• Using a large, sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
• Enjoy!
• Cook note: After I finish the fig sauce, I like to strain the pan juices, and add 1-2 tablespoons of the juice to the fig sauce. I find this creates a more balanced tasting sauce.

The post Roasted Pork Loin with Fig Sauce appeared first on My Global Cuisine.

For those of you who are not familiar with its roots, frittata is a dish of Italian origin. Like an omelet, in can be enriched with a variety of ingredients. It’s the perfect dish to serve for breakfast because is very nourishing, and you can keep it really simple, or for those special occasions, make it a bit more decadent. For those of you on a low-carb regimen, it is a perfect dish to start off the day since it is high in protein, and very low in simple carbohydrates. This Asparagus, Mushroom, and Cheese Frittata recipe is easy to prepare and will provide you with a healthy and nourishing meal. The eggs contain omega-3 fatty acids, and vitamins K, B1, B2, C and E are found in Asparagus.

Begin by slicing finely the leaks, and the remaining ingredients. To clean the mushrooms, just wipe them off with a wet paper towel. Do not wash them as they will absolve water this way becoming soggy during cooking. Chop up the herbs very finely.

Beat the eggs with a fork and then add the milk, salt, herbs and half of the cheese. Mix well.

Cook the vegetables and add the egg mixture and the remaining cheese to the pan and your frittata is ready to go in the oven.

Frittata is the perfect to serve for breakfast or brunch to your family, house guests,  or on a holiday morning. It is healthy, colorful, and festive. Find some fresh local ingredients, and create your own masterpiece. Enjoy!

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Asparagus, Mushroom, and Cheese Frittata

Course Breakfast

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 to 8 servings

Author My Global Cuisine

Ingredients

• 1 Tbsp of butter
• 2 Tbsp of extra virgin olive oil
• 1 cup chopped leeks cleaned - white and pale greens parts
• 1.5 cups asparagus cleaned and sliced into two inch pieces
• 1.5 cups sliced shiitake mushrooms cleaned by using a wet paper towel
• 12 eggs
• 4 Tbsp of whole milk
• 1 Tbsp finely chopped parsley
• 1 Tbsp finely chopped tarragon
• 1/2 Tsp salt for the egg mixture plus 1/8 tsp for the vegetables
• 1 Tbsp finely chopped parsley
• 1 Tbsp finely chopped tarragon
• 1/2 Tsp freshly ground black pepper
• 1 cup diced cheddar cheese
• 1 campari tomato thinly sliced - optional

Instructions

• Preheat the oven to 425 degrees F.
• Chop up all the vegetables and herbs.
• In a large bowl, with a fork beat together the eggs for about a minute, add the milk, 1/2 tsp of salt, the fresh herbs and sprinkle with some freshly ground black pepper. Add half the cheese and mix it together. Reserve the remaining half for later. Set aside.
• On a 9X13 inch cast iron or oven-safe skillet heat the butter and olive oil together over a medium high heat. Add the leeks. Cook for about 2 minutes. Add the asparagus and mushrooms. Sprinkle them with a 1/4 Tsp of salt. Cook stirring constantly for another 2 minutes.
• Arrange the mixture in an even layer across the skillet.
• Whisk eggs one more time just for a few seconds and add the egg mixture to the skillet. Sprinkle remaining 1/2 cup of cheese all over it, and arrange the tomato slices around it.
• Transfer the pan to the bottom of the oven and bake until you can see the middle just barely set for about 12 to 14 minutes. For a browned crisp top, set frittata under the broiler 12 minutes after baking and broil until frittata is puffed and begins to turn golden in color for about one minute. Watch this really close as the frittata can turn dark brown in a matter of seconds. Do not walk away from it!
• Once the frittata is done, let it rest for 5 minutes before slicing it. Serve immediately.
• Leftover frittata will keep well stored in a glass covered container, refrigerated for up to 3 days.
• Enjoy!

Your comments means a lot to me. If you like what you see please leave a comment below. Thank you!

The post Asparagus, Mushroom, and Cheese Frittata appeared first on My Global Cuisine.

When I am in Italy, I like to have a ‘Spritz’, as the Italians call it, at the end of the day to take the edge off of a long day of sightseeing or wading through crowds at museums. To make the experience even more enjoyable, the Italians always serve a cocktail with a complementary snack on the side, and the snacks are usually delicious. I once asked a bartender the motivation for doing that and he explained that the Italians never drink alcohol on a empty stomach. Very wise!

Italian Aperol Spritz originated from the Veneto region, located in the Northeast of Italy on the Adriatic Sea but it’s origins probably lie in the Austrian Empire, which took over Veneto in the early 19th century. Hapsburg soldiers, local legend has it, would water down the strong local wine with a squirt (spritzen) of sparkling water.

Italian Aperol Spritz can also be made with Campari. I personally prefer Aperol as I find it sweeter in taste.

Saluti!

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Italian Aperol Spritz

Course Drinks

Cuisine Italian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Author My Global Cuisine

Ingredients

• 2 ounces Aperol or Campari
• 2 ounces of Prosecco
• 2 ounces of sparkling water
• 2 ounces of cubed ice
• 1 slice of Orange cut in half

Instructions

• Fill an old fashioned glass or wine glass with the ice first.
• Add the Aperol or Campari.
• Add the Prosecco.
• Add the Sparkling Water.
• Add the Orange Slice.
• Stir well.
• Serve with a snack on the side.
• For a stronger cocktail add another ounce of Aperol to it.
• Saluti!

The post Italian Aperol Spritz appeared first on My Global Cuisine.

Having recently returned from my summer trip to Europe where I was able to spend four weeks sampling food in Italy in the village of Guardia Sanframondi or Guardia (as it is known) is a small medieval village in the Campania region. Each year, Guardia is host to an amazing wine and food festival called Vinalia. During the festival I was able to sample many traditional Italian dishes from the Campania paired with delicious wines from the region.

On a day trip to Naples which is about an hours drive from Guardia, I had the most amazing Spaghetti with Clams. This reminded me of my love for this dish and inspired this post on Spaghetti with Clams. In Naples they serve Spaghetti with Clams with a very special Clam called Vongole Veraci, which can only be found in the mediterranean sea near Italy. They are smaller in size between 3 and 5 cm, and are bursting with flavor. In the United states, chefs often substitute Cockles for the Vongole as they are a smaller sweeter clam.

Step one: Cook the garlic in olive oil for about 3 min. Add the wine and cook until reduced by half, about 2 to 3 min. Add the red pepper flakes. Set aside.

Step 2: While the pasta is cooking add the clams to the garlic, wine, olive oil mixture, cover the skillet and cook on high heat, shaking the pan a couple of times.

Step 3: Once the clams open, add the butter and flour mixture to it. Shake the pot and give it a minute until the butter melts.

Step 4: Reserve some of the pasta water and then drain the spaghetti on a colander. Place the pasta on the top of the clam sauce and mix gently. If the pasta gets too dry add some of the reserved cooking water.

Step 5: Sprinkle with parsley and serve immediately!

Some restaurants in Italy will also serve Spaghetti with Clams with fresh tomatoes or tomato sauce. I personally prefer the white sauce as I feel that the tomatoes tend to dominate the delicious flavor of the clam, olive oil and garlic. I could go on and on about the reasons I love this dish so much but I would rather let you try and be the judge.

Enjoy!

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Spaghetti with Clams- Spaghetti alle Vongole

Course Main Course

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Author My Global Cuisine

Ingredients

• 3 pounds littleneck clams
• 3 tablespoons extra virgin olive oil
• 5 garlic cloves finally chopped
• 1/2 cup dry white wine
• 1/8 teaspoon salt
• 1/4 teaspoon red pepper flakes or 3 small Italian peperoncinos crushed
• 1 pound spaghetti or linguini
• 2 tablespoons of butter cut into small pieces
• 1 teaspoon of white flour
• 2 tablespoons of chopped fresh parsley leaves

Instructions

• Place all the clams in a bowl and fill it with with cold salted water. Let the clams sit for 30 minutes to an hour. During this time, they will spit out the sand from inside their shells.
• Place your clams in a colander in the sink and run them under cold water. Rinse them to get rid of any debris on their outer shells. Set them aside.
• In a large saucepan or skillet heat the olive oil and sauté the garlic on a low fire for about 2 minutes. Add the wine and the salt and increase the heat so that the wine boils and reduce by half, about 2 to 3 min. Add the red pepper flakes. Remove from the heat.
• Bring a large pot of salted water to boil. Cook pasta according to the package instructions until just al dente.
• While the pasta cooks, add the clams to the garlic-wine-olive oil mix, cover the skillet and cook on high fire. Shake the pot a couple of times until the clams open, around 5 to 7 minutes.
• Remove from the heat. Discard any unopened clams. Mix the butter and flour together and add it to the clam sauce. Shake the pot until the butter melts.
• Reserve some of the cooking water and then drain the pasta in a colander.
• Using a kitchen tongs place the pasta on top of the clam sauce and mix gently. Add a splash of the reserved pasta cooking water if necessary, to loosen up the sauce. Sprinkle with parsley and serve immediately!
• Buon appetito!

The post Spaghetti with Clams – Spaghetti alle Vongole appeared first on My Global Cuisine.

When zucchini is in season, it is typically sweet and plentiful. Many Italians celebrate by making this wonderful Italian Zucchini Risotto and often find ways to compliment the dish with the beautiful zucchini flowers. This risotto is a colorful and flavorful summer dish that can be served as an appetizer or an entree.

When I am in the mood for comfort food, Italian Zucchini Risotto is one of the first things to come to mind. Its creamy, and there is something healing about the process of stirring and adding the broth slowly that is reminiscent of the way foods must have been prepared many years ago. Making risotto is wonderful not only because almost anything can be added to a risotto, but because it cooks slowly allowing you enough time to prepare another dish simultaneously while occasionally reaching over to give it a stir. Add a nice glass of wine to complete the scene and help you completely unwind.

Here is what the dish looks like as we move through the process.

Adding broth a little at a time…..

Mixing in the Basil, Parsley and Parmesan Cheese…..

It’s important to note that you really must use arborio, carnaroli or vialone rice. You cannot substitute for other rices, otherwise you won’t get enough starch out of it in order to make your risotto creamy and not sticky. Also, don’t be worry about the butter. It’s all natural and and skimping will not give you the same flavor or results. When it comes to butter I usually make every attempt to minimize or avoid it all together, but there are cases like when it’s really necessary. There comes a time when it really pays off to indulge, and this Italian Zucchini Risotto is a beautiful indulgence. If you want to be creative, try substituting some mushrooms, proscuito, fresh peas or any combination of the three.  The results will be equally delicious.

Here is ready to be plated. You can almost feel the creaminess!

I am confident that you will enjoy making it, and eating it will be even better!

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Italian Zucchini Risotto

Course Side Dish

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Author My Global Cuisine

Ingredients

• 6-7 cups chicken stock or vegetable stock
• 7 tablespoons of butter
• 1 tablespoon of extra virgin olive oil
• 3 zucchini about 3/4 pound, diced
• 1 large onion chopped very fine
• 1 parsley spring minced, and 1/4 cup minced
• 2 to 3 fresh basil leaves minced
• 1 1/2 cups Italian short-grain rice Arborio, Carnaroli or Vialone Nano
• Salt and freshly ground black pepper
• 1 cup grated Parmesan cheese

Instructions

• In a medium sauce pan heat up the broth and keep it at simmer.
• In a large skillet or heavy saucepan, combine 3 TBSP of butter and the olive oil and heat over medium-high heat. Add the zucchini and sauté, stirring until beginning to brown, about 10 minutes. Season with salt and pepper, transfer the zucchini to a bowl and reserve.
• Return the saucepan to the heat, add the remaining butter and heat over medium heat. Add the onion, parsley sprig and basil, and sauté, stirring often, until the onion is soft, about 7 minutes.
• Reduce the heat to medium, stir in the rice and saute, stirring, until the rice starts to stick to the pan. Immediately add a 4-ounce ladleful of the stock at a time.
• Cook, stirring until the stock is absorbed. Continue adding stock in this fashion and cooking until the rice is al dente, about 20 minutes.
• Remove from the heat, stir in the zucchini, remaining parsley and parmesan cheese.
• Serve immediately. Enjoy it!

The post Italian Zucchini Risotto appeared first on My Global Cuisine.

I learned to make these Tuscan Herbed Potatoes while at cooking school in Tuscany. During the lesson we roasted a loin of pork and served it alongside these Tuscan Herbed Potatoes. Oh and there was red wine, lots of it. That evening we also prepared tiramisu, the recipe for which I will post in the near future. I remember smelling the aroma from these Tuscan Herbed Potatoes and thinking to myself, these are going to be good! There is something earthy and wonderful about the aroma that comes from roasting the garlic, sage and rosemary that transports me back to my childhood when my grandmother cooked for us on Sundays.

I love these Tuscan Herbed Potatoes so much that it has became a staple on my weekly menu. Until I tried these, I was not a big fan of potatoes. I tend to find them a little boring unless they are served with a nice sauce. This recipe is special and one that I am planning to keep and pass down to my children, and hopefully they to their children.

Here is a photo of the raw potatoes and herbs in a mixing bowl.

On the parchment paper ready to go into the oven.

I hope you will enjoy making them for your family and guests as much as I do.

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Tuscan Herbed Potatoes

Course Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 -10 servings

Author My Global Cuisine

Ingredients

• 3 pounds mini red and gold potatoes unpeeled and cut in half or any potatoes of your liking
• 2 tablespoons of extra virgin olive oil
• 8 cloves of garlic chopped
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped sage
• 2 teaspoons finely grated lemon zest
• Sea salt and fresh ground pepper to taste

Instructions

• Preheat oven to 425 degrees or 200'C.
• Wash and dry the potatoes. Cut them in half and place the potatoes into a mixing bowl.
• Add the olive oil, garlic, rosemary, sage, lemon zest, salt and pepper. Toss well to ensure the potatoes are evenly coated with the ingredients.
• Line a 9X12 baking sheet with parchment paper.
• Transfer the potatoes to a baking sheet and bake them for 20 minutes. Turn the potatoes and bake for another 20 minutes or until the potatoes are tender. Toward the end of the cooking time, you will want to broil them for a few minutes until lightly brown and crusty. Keep a close eye so as not to burn the potatoes.
• Taste the potatoes and adjust the seasonings if necessary.
• Enjoy it!

The post Tuscan Herbed Potatoes appeared first on My Global Cuisine.

Today is also Earth Day. So I am pleased to say that this torte is made with all of mother natures goodness. Anyway, back to this amazing Italian Torta Barozzi. I am not a big fan of overly sweet desserts. I love this Italian Torta Barozzi because it has the perfect balance of sugar and cocoa. Its delicious and indulgent, but it’s also flour-less as the almond replaces the flour making it gluten free. A plus for those of you are gluten intolerant or just looking to cut back on simple carbs.

Now, let’s talk about the history of this Italian Torta Barozzi, and secret recipe. The Caffe-Pasticceria Gollini, located in the historic centre of Vignolia since 1887 is famous for the production of two cakes, Torta Barozzi and Torta Muratori. They are named as such in honor of the architect, Jacopo Barozzi, known as II Vignola, and the historian, Ludovico Antonio Muratori. The two cakes are made by hand in the old way, using absolutely genuine materials without coloring or preservatives, and their recipes have been handed down by the Gollini from generation to generation.

The story goes that Eugenio Gollini loved to try out new recipes to create desserts with a complex architecture. He would prepare an example and let customers try it, and then improve it, day after day, by making subtle changes in the quantities and working methods until he’d decided that it was not possible to do any better.

In this way, the Torte Barozzi began to perfume the porticoes, lanes and stones of Vignola’s historic centre and the population became used to the delicious aroma of chocolate wafting out of the Pasticceria. Even today, the genuine recipe remains scrupulously hidden within the walls of the family workshop. The recipe on this post is not the original one, but pretty close. I have been to La Pasticceria Gollini in Modena and have I tried their Torta Barozzi and I can guarantee you, this one is just as good!

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Italian Torta Barozzi

Course Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 -12

Author My Global Cuisine

Ingredients

• 1/2 cup slivered almonds toasted
• 2 TBSP confectioners sugar
• 3 TBSP cocoa
• 8 TBSP butter - room temperature - cut into small pieces
• 1/2 cup + 2 TBSP of sugar
• 4 1/2 TBSP of peanut butter
• 4 eggs - separated
• 7 OZ bittersweet good quality chocolate melted
• 2 1/2 TBSP of instant coffee powder dissolved in 1TBSP of hot boiling water
• 1 1/2 TSP of dark rum
• 2 TSP of pure vanilla extract

Instructions

• Preheat oven to 375 degrees. Place an 8 inch springform over a piece of parchment paper. Draw a circle around it and cut it. You will use that in order to cover the bottom of your pan. Butter and flour the springform and place the parchment paper on the bottom. Set aside.
• - Lightly toast the slivered almonds and cool them before grinding. Combine almonds, sugar and cocoa in food processor. Process to fine powder.
• - On a kitchen Aid mixer, or if using a hand mixer cream butter and confectioners sugar to almost white and fluffy.
• - Add peanut butter and yolks. Beat to smooth.
• - Reduce speed and beat in melted chocolate, coffee, rum and vanilla. Transfer to another bowl.
• - Fold in almond powder mixture by hand.
• - Whip egg whites and fold in 1/4 at the time. Make sure the egg whites completely incorporates into the batter. Don't rush.
• - Transfer the batter to the baking pan and bake for 15 minutes at 375 degrees and then reduce the heat to 325 and bake another 15-20 minutes.
• - Cool completely on a rack.
• - Serve on it's on or with whipped cream and fresh rasberries on the side.
• - Enjoy!

The post Italian Torta Barozzi appeared first on My Global Cuisine.