Pesto Genovese

When making their beloved pesto, Ligurians use sweet, delicate basil Genovese and remove any green sprouts from the center of the garlic cloves to avoid bitterness. The key to bright green color that stays: muddling the ingredients very finely in a marble mortar with a wooden pestle, since a blender’s blades can be too violent. When storing, top pesto with a thin layer of olive oil and refrigerate.

Ingredients:
2 tbsp pine nuts
1 tsp kosher salt
2 garlic cloves, preferably a delicate red-skinned variety, peeled
2 bunches sweet Italian basil, leaves picked, thick stems removed (2 packed cups)
6-8 tbsp olive oil
1⁄4 cup Parmigiano-Reggiano
1⁄4 cup Pecorino Sardo

Preparation:
1.) In a large mortar, add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5–7 minutes.
2.) Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15–20 minutes.
3.) Slowly add the oil while stirring with the pestle until emulsified.
4.) Add both cheeses and stir with the pestle to incorporate.

Angel Hair pasta with tomatoes and shrimp

A quick and healthy family dinner recipe that can also be served at a dinner party and let you shine.

Ingredients:
3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 pint cherry tomatoes, halved
Kosher salt
8 ounces angel-hair pasta
8 cups chopped escarole, kale and/or Swiss chard
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
Freshly ground pepper
1/2 cup fresh basil, chopped
Grated zest and juice of 1/2 lemon

Preparation:
1.) Bring a large pot of salted water to a boil.
2.) Add the pasta and cook as the label directs, adding the greens to the water.
3.) Drain and rinse under cold water; transfer to a large bowl.
4.) Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
5.) Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute.
6.) Add the shrimp and cook until pink, about 3 minutes per side.
7.) Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
8.) Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice. 9.) Toss together and decorate with a leave of basil.

Arugula & tomato Pasta Salad

A hearty pasta featuring peppery arugula, fresh tomatoes and pungent red onion.

Ingredients:
12 oz. small rigatoni or other short pasta
½ lb. sliced bacon (about 9 slices)
1 medium Red Onion
1 pt. Grape or cherry tomatoes
1 bunch arugula, thick stems discarded

Preparation:
1.) Cook the pasta according to package directions; drain and return it to the pot.
2.) Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel--lined plate. Break into pieces.
3.) Discard all but 2 Tbsp of the drippings and return the skillet to medium heat. Add the onion, season with 1/4 tsp each salt and pepper, and cook, stirring occasionally, until tender, 5 to 6 minutes. 4.) Add the tomatoes and arugula and cook, tossing, for 1 minute.
5.) Toss the onion-tomato mixture with the pasta and fold in the bacon. Serve hot or at room temperature.

Spaghetti & Meatball muffins

How about turning an Italian dish into an American treat that your kids will love? My Neapolitan husband claims the idea of spaghetti and meatballs in itself is an American invention therefore... at this point... anything goes. YEHAY!

Follow this simple recipe for super-cool Spaghetti & Meatball muffins:

Ingredients:
170g spaghetti
1½ tablespoon olive oil
1½ cups parmesan cheese, grated
1½ cups tomato based pasta sauce
12 cooked meatballs
½ cup basil, roughly chopped
cooking spray

Preparations:
Preheat oven to 190C.
1.) Cook spaghetti NOT following packet directions, drain when every AL DENTE and allow to cool.
2.) Spray 12 cup muffin tin with cooking spray.
3.) Pour 1 cup cheese into spaghetti pan and toss.
3b) You might wish to add an egg for the nests to better stick together.
4.) Divide spaghetti between the 12 muffin cups, arranging spaghetti to make a nest.
5.) Top each nest with 1 tablespoon of pasta sauce, a meatball, another tablespoon pasta sauce.
6.) Sprinkle each with parmesan cheese.
7.) Bake in oven for 20-25 minutes or until cheese has melted.
8.) Cool slightly before eating, garnish with a chopped basil.

American Pasta salad

A great recipe for kid's lunch or a light and healthy picnic salad. Nutritious and crunchy, no need to use lots of mayo. Can be stored covered in the refrigerator for up to 3 days.

Ingredients:
2 cups macaroni, cook and drain
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Preparation:
1.) In a large bowl combine the macaroni, celery, onion, parsley and tomato.
2.) In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
3.) Pour the dressing over the salad and stir to combine.
4.) Season with salt and pepper to taste.

Spinach pasta salad

Here's a great way to incorporate your greens into a healthy and delicious dish. Who can resist a refreshing pasta salad?

Ingredients:
For the salad:
2 1/2 cups bowtie pasta
2 cups spinach
1 bunch cilantro
1/4 cups onion, finely diced
2 garlic cloves, finely chopped
2 avocados, diced
1 can navy beans or chickpeas, drained and rinsed
1 cup cherry tomatoes, cut in half
For the Dressing:
Juice of a lemon
2 tsp olive oil
1 tsp sugar
2 tsp mustard
1/2 tsp cumin
Salt and pepper, to taste

Preparation:
1.) Bring a large pot of water to a boil. Cook pasta until done, about 7-9 minutes. Drain pasta and set aside.
2.) Place cilantro and spinach in a food processor and process until chopped into tiny pieces.
3.) Add greens to a medium bowl.
4.) Add the garlic, onion, tomatoes, avocado, and beans.
5.) Toss in cooked pasta, and stir until combined.
6.) Pour dressing over the top and fold into salad until well coated.
7.) Refrigerate for at least 10-15 minutes to let flavors combine.

Pasta salad with ham, rucola and tomatoes

Monday morning and nothing left in the fridge? The kids lunch boxes have to be packed fast and even though there is nothing else in the cupboard, you'll always find a box of pasta in an Italian household. Simple, fast and yummy!

Ingredients: (Serves 4)
300 gr short pasta (such as penne)
salt
250 gr arugula salad
300 gr cherry tomatoes
80 gr of boiled ham (sliced)
½ lemon
4 tbsp white balsamic vinegar
5 tablespoons olive oil
1 pinch of brown sugar
pepper

Preparation:
1.) Cook the pasta in salted water until al dente.
2.) In the meantime, wash arugula, spin dry and pluck little as you like.
3.) Wash and halve the tomatoes.
4.) Cut ham into strips.
5.) Squeeze half a lemon, mix with vinegar and oil and season.
6.) Drain pasta and mix all ingredients.

Mac & Cheese muffins

Your kids will love these. They are easy to make, easy to transport and easy to eat. An Amercian twist on the classic Neapolitan frittata.

Ingredients:
1 lb. Barilla macaroni
1 tbsp butter
1 tbsp flour
2 cups skim milk
8 oz. fontina or parmeggiano cheese, cubed (cheddar with cream cheese as substitute)
1 egg
cooking spray
salt and pepper, to taste

Directions:
1. Cook pasta according to package directions and drain.
2. While pasta is cooking, melt butter in a large pot then whisk in the flour forming a roux (or a paste).
3. Gradually pour in the milk, whisking as you go; then add in the cheese and stir until all of the cheese has melted. Let simmer on a low flame.
4. In a small bowl, crack open the egg and whisk it with a fork, then add a little of the hot milk and cheese mixture to it to temper the egg. (You don't want to cook the egg. If it looks cooked or scrambled, you added too much liquid).
5. Add tempered egg to the milk and cheese mixture; then add in the cooked pasta and mix well and season with salt and pepper to taste.
6. Spray a mini muffin tin with cooking spray, then using a small kitchen spoon, add the pasta to the tin so that it's filled to the top. Bake at 375 for 10-12 minutes; then allow to set for 5 minutes.
7. Use a plastic knife to release them from the pan (so it won't scratch it) and serve. Makes approximately 100.

P.S. Before adding cheddar cheese to a cream sauce to keep it from clumping, put your shredded cheese (it is better to shred it from a brick of cheese yourself) in a baggie or bowl and put just a scant tablespoon of flour into it and shake it all around and then add to the sauce, it will melt smoother with less clumping or separating of the cheese and fat in the cheese.

Macaroni Cheese

The most classic American Kids' dish which an Italian would not touch and the Swiss claim their own with a twist calling it Alper Maccaroni.

Ingredients:
4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme

Directions:
1.) Preheat the oven to 350 degrees F.
2.) Cook the macaroni until still slightly firm. Drain and set aside.
3.) In a small bowl, beat the egg.
4.) In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn.
5.) Pour in the milk, add the mustard and whisk until smooth.
6.) Cook until very thick, about 5 minutes. Reduce the heat to low.
7.) Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth.
8.) Pour the egg into the sauce, whisking constantly. Stir until smooth.
9.) Add in the cheese and stir to melt.
10.) Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
11.) Pour in the drained, cooked macaroni and stir to combine.

Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.

Anglo-Italian Ragu

My Neapolitan mother-in-law starts cooking at 6am in the morning. Admittedly her ragu is unbeatable. I have a quick version of ragu but it does allow me to stay in bed a little longer.

Ingredients:
1/2 onion
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove garlic
1/2 teaspoon chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 pound minced beef
Kosher salt and freshly ground pepper
1 28-ounce can crushed tomatoes
1/2 cup whole milk

Preparation:
1.) Finely chop the onion, celery, carrot, garlic and rosemary.
2.) Heat the olive oil in a large saucepan over medium-high heat.
3.) Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes.
4.) Add the beef, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes.
5.) Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Antonio's Pasta

This recipe dates back nearly 30 years.

A (preciously garded) scribble received from a friend who today is Milano's integrated communication guru. And since he's Italian he MUST be good at communication just like the Italians are unbeatable at food and cooking. Well, he has made a business out of his passion, and his business is his life. Music and cooking are just two of his many hidden talents.

I am sure he smiles upon my little blogging attempts of communicating to the world in pink and purple but I know he has a heart of gold and has always encouraged me in my latest projects.

This one is for you Antonio!

Buon Compleanno

Ingredients:

500gr torciglioni
1 can tomatoes
1 tin of tuna in olive oil
capers
black olives
green olives
anchovy sauce
oregano
oil
salt
pepper

Preparation: 
1.) fry tomatoes in a pan with some oil until dark
2.) in a second pan fry tuna fish in oil for 3 minutes
3.) add the olives (cut in circles), capers and anchovy sauce to the tuna fish
4.) pour tuna mixture into tomatoe sauce and cook for further 10 minutes
5.) add salt and pepper to taste
6.) mix with al dente pasta

Buon Appetito!

Pasta with Eggplant

Following is another recipe I received via e-mail chain from a friend of a friend of a friend of a friend. It sounds delicious and seriously Italian. My hubby and kids love it! And that says it all.....

Ingredients:
3 big aubergines (eggplants)
1 cup of tomatoe purée
400 gr of pasta (tortiglioni, if possible)
basil
oil
salt
pepper

Preparation:
1.) Cut and dice eggplants.
2.) Fry them in very hot oil until they are crispy but be careful not to burn them.
3.) Put them on some kitchen paper and salt them.
4.) At the same time prepare a tomato sauce by putting tomato puree into a pan with some oil and salt once it's cooked.
5.) After the sauce has cooked for about half an hour you can add inn the aubergines.
6.) If you have it some basil can be added to the sauce with the aubergines.
7.) Cook the pasta in boiling and salted water and cook for the minutes indicated on the pasta box.
8.) Add in the sauce.
9.) Sparkle with parmisan cheese and la pasta è pronto!