Easy Classic Basil Pesto

Easy Classic Basil Pesto

Prep Time

10 mins

Total Time

10 mins

 

Classic Basil Pesto, an easy homemade delicious pesto recipe. 

Ingredients

• 1 3/4 ounces fresh basil (about 4 cups) (50 grams)
• 5 tablespoons freshly grated Parmesan Cheese (32 grams)
• 2 tablespoons Pecorino Cheese (13 grams)
• 1/3 cup olive oil (72 grams)
• 1 tablespoon pine nuts (heaping soup spoon)
• 2 cloves garlic chopped
• 1/4 teaspoon salt

Instructions

 

1. Place food processor container and blade in the refrigerator for at least one hour.
2. Meanwhile wash and dry fresh basil leaves.
3. Remove container and blade from refrigerator.  Add 1/3 basil leaves, half the salt, one third of the olive oil and pulse to combine.  Add another 1/3 basil leaves and pulse to combine add remaining basil leaves and pulse.
4. Add pine nuts, Parmesan Cheese and Pecorino, another one third olive oil, remaining salt and pulse to combine, add remaining olive oil and garlic, pulse on high to combine.  Serve over cooked pasta. Enjoy!
5. **Makes approximately 1 cup pesto, I served half over 3 cups cooked Penne Pasta with a little olive oil drizzled and tossed.  Left over Pesto should be refrigerated.....

Italian Fresh Peach Crumb Cake

Italian Fresh Peach Crumb Cake

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

A fast and easy and so delicious Italian Crumb Cake.

Ingredients

• CRUMB CRUST
• 2 1/2 cups flour 300 grams
• 1/2 cup sugar 100 grams
• 2 teaspoons baking powder 8 grams
• pinch salt
• 1/3 cup + 1 tablespoon butter cold, 100 grams
• 1 egg
• PEACH FILLING
• 2 1/2 cups peeled sliced then halved peaches (can substitute canned peaches drain well) (650 grams)
• 1 1/2 tablespoons sugar 24 grams
• 
  
• Instructions

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1. Pre-heat oven to 350° (180° celsius). Grease and flour an 8" cake pan (20 centimeter). A spring form pan is my recommendation.
2. In a medium bowl mix together peaches and sugar, set aside.
3. In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender or fork combine to form a crumbly mixture, add egg and continue to mix only until still crumbly.
4. Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.
5. Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy

Nutrition Facts

Italian Fresh Peach Crumb Cake

Amount Per Serving

Calories 297

* Percent Daily Values are based on a 2000 calorie diet.

Tasty Veggie Garbage Bread

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 medium yellow squash
• 1 medium zucchini
• 2 medium Roma tomatoes
• 1 Vidalia onion
• 1 teaspoon oregano
• Salt and pepper  
• 1 pound pizza dough
• 8 to 10 thin slices mozzarella
• 1 egg, whisked

Directions

Preheat the oven to 375 degrees F. 

Heat the olive oil in a pan over medium heat and add the minced garlic to cook for a few minutes. Cut the yellow squash and zucchini in half lengthwise and then chop the halves into thin slices. Thinly dice the tomatoes and onion. 

Increase the heat to medium high and saute the onions with the garlic until they are translucent. Add in the squash and zucchini and saute them until they are crisp tender. Then add in the tomatoes and saute those until they just begin to break down, 3 to 4 minutes. Add in the oregano, salt and pepper and saute the mixture an additional 2 minutes. 

Roll out the pizza dough on a flat surface in the shape of a rectangle, approximately 11 by 17 inches in dimension. 

Lay out the mozzarella cheese on the dough, overlapping the slices to form a bed and to prevent the vegetable juices from seeping through the bread and making it mushy. Spoon the veggie mixture over the cheese and roll the pizza dough up, tucking in the ends as you would a burrito. Seal the end with the egg wash and then brush the entire roll with the remaining egg wash. 

Place the roll on a baking sheet and bake until the crust is firm and lightly browned and the dough is cooked through, 40 to 45 minutes. Cut the bread into 2-inch slices and serve.

OLIVADA with Fresh Vegetables

Ingredients

Olivada:

• 1 can medium, pitted, black olives, drained
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 1 small clove garlic, coarsely chopped
• Salt and freshly ground black pepper
• 3 carrots, peeled and cut into 2 by 1/2-inch sticks
• 1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
• 1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
• 1 cup cherry tomatoes

Directions

Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.

Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.

Skillet Lasagna

Ingredients

• 15 oz.  Ricotta
• 8 oz.  Mozzarella, thinly sliced
• 1/2 cup  grated Parmesan
• 2 1/2 cups Lasagna Noodles, crumbled
• 3/4 lb. Italian Sausage, casing removed
• 1 small Onion, chopped
• 1 small Green Bell Pepper, chopped
• 2 cloves Garlic, minced
• 14 oz. tomato or marinara sauce
• 1/3 cup Fresh Basil, chopped
• 1 tbs Parsley, dried
• 1 tsp Oregano, dried
• 1 1/4 cup Water
• 2 tbs Extra Virgin Olive Oil
• 1 Egg
• Salt and Pepper, to taste

Directions

• Preheat oven to 400 degrees F.
• Heat the olive oil in a heavy skillet.
• Add the sausage, onion and green pepper and cook, stirring occasionally, until the sausage is browned and the vegetables are tender (about 5 to 7 minutes). Drain any excess fat.
• Add the garlic and cook until fragrant, about 30 seconds.
• Add tomato sauce and water, stirring to combine. Heat through and set aside. In a small bowl combine parsley, oregano, ricotta, egg and 1/4 cup of Parmesan cheese.
• Season with salt and pepper, stirring to incorporate.
• Spread 1/3 of the sausage sauce on the bottom of a 10-inch ovenproof skillet (non-stick or cast-iron).
• Top with 1/4 of the noodles, drop 1/3 of cheese mixture.
• Repeat and assemble two more layers, ending with noodles and sauce.
• Spread thinly sliced mozzarella over the top and sprinkle with remaining Parmesan cheese.
• Cover tightly with foil. Bake 35 to 40 minutes.
• Let rest 10 minutes before cutting into wedges. Sprinkle with fresh basil leaves and serve.

Melanzane dolci e acide ( Sweet & Sour Eggplant )

This recipe, really not a recipe more like an ingredient method is Sicilian,handed down 4 generations, scribbled on a faded piece of paper written in ink by a friends mother's family, ( Fava ) from outside Piazza Armerina has the original and guess who gets it next...
They only problem with it is the taste, If you get it it will be the best eggplant you have ever eaten, you will taste and say..this is delicious if not you will say it taste good and better luck next time...Anda ..It is best served cold or room temperature..Makes a great sandwich and brushetta
The recipe is simple as simplicity was common back then.
This is my gift to you all.
Melanzane dolci e acide ( Sweet & Sour Eggplant )
Ingredients :
2 cans whole peeled tomatoes, San Marzano.
1/4 cup virgin olive oil
1/2 cup grated cheese, pecorino romano is good
6 leaf basil
2 tbsp white vinegar
5 tbsp sugar...or to taste
4 large clove garlic
2 med. size eggplant
Procedure :
slice eggplant 1/4 inch thick skin on. lay out on paper towels and sprinkle salt on top to extract bitterness, let stay 20 minutes, while they are resting start you sauce, NOTE : this sauce only comes to one boil and is complete.It is only to incorporate flavor. Add olive oil to pot, add pressed garlic and simmer on low for couple minutes..do not burn garlic. remove garlic add canned tomatoes hand squeezed no water..add basil sugar bring to boil and turn off, add vinegar. set aside
Next : rinse off salt from eggplant, in teflon pan saute cutlets till just starting to brown, not too long or will fall apart. Get out your pyrex bowl, med. size..as cutlets finish you will begin to layer in bowl with sauce and cheese. Two things..#1 keep adding oil to pan as eggplants are like sponges and will suck up oil as you saute, and # 2 do not be aggressive with sauce on layers..just enough to lightly cover then sprinkle cheese..repeat process till done..let stand on stove till cooled..refrigerate when done eating..and like all Italian food..the next day it will taste twice as good...Love you all..Salute.

Smoked Mozzarella Dip

Ingredients

• 4 ounces smoked mozzarella cheese, shredded
• 4 ounces provolone cheese, shredded
• 1/3 cup Parmesan cheese, grated
• 4 ounces cream cheese, softened
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup vine ripe tomato, diced
• 1 teaspoon chopped fresh parsley
• 1 baguette cut into 1/4-inch rounds

Directions

1. Preheat oven to 450 degrees.
2. In a medium mixing bowl, mix the mozzarella, provolone, Parmesan, cream cheese, Italian seasoning and red pepper flakes until well combined.
3. Scoop into one half a divided baker, or other baking dish of choice...  Bake for 15 - 18 minutes or until bubbly and golden brown.  Carefully remove from oven and place in your wire rack.
4. Sprinkle the diced tomato and fresh parsley down the center of the hot dip.
5. Arrange the baguette slices on the other side of the baker.  Serve warm.  Enjoy!