Chitarra ai Profumi Italian Pasta

This Italian pasta sauce is typical of the simple home made pasta dishes served throughout Italy.

1 package of chitarra pasta, (1 lb.)
   (Note: chitarra pasta is a flat pasta, typically made with eggs, and has a shape somewhat similar to fettuccine)
½ cup Italian extra virgin olive oil
1 small stalk of celery, chopped fine
2 red ripe tomatoes peeled, seeded, and diced
1 handful of Italian parsley, chopped
A small handful of basil, chopped
1 clove of garlic, peeled and minced
1 small sweet onion, diced

Method:

Bring a large pot of water to a rolling boil and add 1 heaping tablespoon of sea salt. After water has came to a boil, carefully add the pasta and cook until al dente.

While you are waiting for water to boil, you can prepare the sauce. Mix together the celery, tomatoes, parsley, basil, garlic, and onion. Heat the olive oil over a low heat and add the vegetable mixture. Simmer gently for about 5 minutes, the cover and let rest. Drain the pasta as soon as it is done and toss with the heated sauce. Serve immediately. Will make 4-6 servings.

You can serve this pasta dish along with a bread dipping appetizer of olive oil and balsamic vinegar, with herbs and spices.

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Panzanella: A Fabulous Italian Bread Dish

Tomatoes are one of the most versatile and flexible vegetables, and what you can do with them is only limited by your imagination. Below, you will find a recipe, which is one creative way of showing this delicious vegetable’s versatility.

In order to make Panzanella or Italian style bread appetizer, you will need the following ingredients:

6 cups day-old crusty peasant-style bread, cut or torn into bite size pieces
1/3 cup to ¼ cup olive oil
Sea salt and fresh ground pepper to taste
3 cloves garlic, minced 
2 table spoons balsamic vinegar
4 medium tomatoes diced
¾ cup red onion, sliced
10 fresh basil leaves, shredded
½ cup pitted green olives, halved
1 cup mozzarella cheese (marinated, if desired), cut into bite size pieces

Before anything else, preheat your oven to 400 degrees. Toss the bread in 1/3 cup olive oil, sea salt, pepper, and garlic. When everything is fully coated, lay the bread on a baking sheet and toast in the preheated oven for about 15 to 20 minutes, or until the bread has turned into a golden brown color.

Remove the bread from the oven and cool slightly. In a separate bowl, whisk together ¼ cup olive oil and vinegar. Stir the toasted bread with the rest of the ingredients. Finally, add the vinaigrette. Let stand for about 20 minutes before serving, in order for the flavors to be fully absorbed and blended.

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Chicken with Mushrooms

Pollo Con Funghi

Ingredients:

1 broiler chicken (3-4 lbs.)
1 lb. fresh mushrooms
2 cloves garlic
1 large onion, sliced
6 tbs. olive oil
1 tbs. butter
½ cup sherry 
Salt and Pepper to taste

Method:

Cut chicken into serving pieces; wash and dry thoroughly. Sprinkle lightly with salt and pepper to taste. Heat butter in skillet; add garlic and 4 tablespoons of oil. Brown chicken on both sides about 10 minutes. Lower flame; cover; continue cooking for 25 minutes.

Sauté sliced onion in 2 tablespoons of olive oil in separate saucepan for 5 minutes. Add cleaned, sliced mushrooms and 2 tablespoons of water. Simmer 15 minutes; add to chicken. Cover. Simmer chicken and mushrooms. 15 minutes longer. Pour in ½ cup sherry; boil up quickly for 1 minute. Serve very hot. Serves 4.

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Pork Chops and Cabbage Costatelle Di Maiale Con Cavolo

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Beefsteak Milanese Bistecca Milanese

Beefsteak Milanese

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Veal with Marsala Scaloppine Alla Marsala

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Panzanella: A Fabulous Italian Bread Appetizer

In order to make Panzanella or Italian style bread, you will need the following ingredients:

6 cups day-old crusty peasant-style bread, cut or torn into bite size pieces
1/3 cup to ¼ cup olive oil
Sea salt and pepper to taste
3 cloves garlic, minced 
2 table spoons balsamic vinegar
4 medium tomatoes cut into small wedges
¾ cup red onion, sliced
10 fresh basil leaves, shredded
½ cup pitted green olives, halved
1 cup mozzarella cheese (marinated, if desired), cut into bite size pieces

Before anything else, preheat your oven to 400 degrees. Toss the bread in 1/3 cup olive oil, sea salt, pepper, and garlic. When everything is full coated, lay the bread on a baking sheet and toast in the preheated oven for about 15 to 20 minutes, or until the bread has turned into a golden brown color.

Remove the bread from the oven and cool slightly. In a separate bowl, whisk together ¼ cup olive oil and vinegar. Stir the toasted bread with the rest of the ingredients. Finally, add the vinaigrette. Let the salad stand for about 20 minutes before serving, in order for the flavors to be fully absorbed and blended.

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Broccoli Alla Siciliana

1 bunch broccoli

1 clove garlic

3 filets of anchovy

4 tbs. olive oil

1 lemon

Salt and pepper to taste

Clean and wash broccoli. Cut into medium-sized pieces. Cook in rapidly boiling salted water for 10 minutes. Drain. Put olive oil, garlic, and anchovies (cut into small pieces) in saucepan. Heat thoroughly. Add broccoli and ¼ cup of warm water. Simmer for about 10 minutes or until tender. Flavor with lemon juice and serve very hot. Serves 4.

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Funghi Alla Parmigiana

Mushrooms Parmesan 

1 ½ lbs. mushrooms

2 tbs. chopped parsley

2 cloves garlic, chopped

4 tbs. grated Parmesan cheese

¼ cup olive oil

½ tsp. oregano

¾ bread crumbs

Salt and pepper to taste

Clean mushrooms. Place in baking dish which has been brushed with 1 tablespoon of olive oil. Sprinkle with parsley, garlic, oregano, half of bread crumbs, and grated cheese. Add salt and pepper to taste. Pour balance of oil over this; sprinkle with balance of bread crumbs. Bake in moderate oven about 25 minutes or until mushrooms are tender. Add ¼ cup of hot water if mushrooms become too dry; bake 5 minutes longer. Serve very hot.  Serves 6.

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SPINACI AFFOGATI
Steamed Spinach

2 lbs. fresh spinach.
4 tbs. olive oil
1 clove garlic
Salt and pepper to taste

Clean and wash spinach leaves thoroughly. Heat olive oil and garlic in saucepan; add spinach, salt and pepper to taste. Cook about 12 minutes or until tender. If too dry, add ¼ cup of hot water. Usually sufficient water is retained in spinach; additional water is unnecessary.
Serves 6 to 8.

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