Grilled Antipasto

 Takes 30 minutes
 Makes 4 to 5 serving

Ingredients
 1 large red bell pepper
 1 large yellow bell pepper
 3 large eggplants, sliced lengthwise,
 1/2-inch thick
 1 large zucchini, sliced lengthwise,
 ½ -inch thick
 2 onions, peeled and cut in half
 10 pieces fresh button
 Mushrooms, stems removed
 Crusty bread, cut in 1/3-inch thick  slices

Procedure:
 1. Lay all vegetables on a tray. Season generously with freshly cracked pepper. Sprinkle with rock salt.
 2. Preheat grill. Wipe rack salt.
 3. Char the peppers over red-hot coals until blackened all over. Set aside for 5 minutes then remove and scrape off all blackened skin.
 4. Brush the eggplant and zucchini slices lightly with some olive oil. Grill until brown and tender when pierced with a skewer, about 4 minutes per side. Grill onions until caramelized, about 10 minutes. Grill mushrooms for about 5 minutes. Grill the bread on both sides until brown.
 5. Place grilled vegetables on a serving platter with the bread. Serve with olive oil and balsamic vinegar seasoned with salt and freshly cracked pepper.

Pasta with Sardines and Bell Peppers

Takes 20 minutes
 Makes 4 servings

Ingredients
 ½ pack pasta fusilli
 4 pieces sardines in oil (bottled)
 1 red bell pepper, cut in strips
 1 green bell pepper, cut in strips
 ¾ cup extra virgin olive oil
 Juice of half a lemon
 Parsley
 Salt and freshly cracked black pepper

Procedure:
 1. cook pasta according to instructions. Cool. Transfer to a large bowl.
 2. Mix in the rest of the ingredients.
 3. Season with and pepper. Serve at room temperature.

Potato and chicken Salad With Curry Mayonnaise

 Takes 30 minutes
 Makes 5 servings

Ingredient:
 ½ kilo marble potatoes
 1 cup leftover roast chicken, cubed
 ½ cup mayonnaise
 1 teaspoon curry
 ½ teaspoon cumin powder
 Salt and pepper
 Fresh spring onions

Procedure:
 1.in a large stockpot, boil water with salt. Add potatoes in half, leaving skin on.
 2.Transfer to a large bowl with chicken .
 3. in a small bowl, combine mayonnaise, curry powder, and cumin until well blended . Add to potatoes and chicken. Sprinkle with spring onions. Refrigerate and serve cold.

Veggie-Bean Soup

Takes 20 to 25 minutes
Makes 4 serving

Ingredients:
 2 tablespoon unsalted butter
 1 tablespoon chopped garlic
 1small onion, chopped
 1 small carrot, diced
 1/3 cup canned corn, drained
 2 medium size tomatoes, diced
 1 can white or red kidney beans
 1 teaspoon Italian seasoning
 4 cups beef stock

Procedure:
 1. in a pot, heat the butter then sauté the garlic and onions. Add the zucchini, carrots,  and corn.
 2. When slightly tender, add the tomatoes, beans, Italian seasoning, and stock. Simmer for 15 minutes. Season to taste.

Pasta Soup

Takes 20 minutes
Makes 4 minutes

Ingredient:
 8 cups water
 2 beef bouillon cubes
 200 grams angel hair pasta
 3 tablespoon butter
 3 tablespoon grated parmesan cheese
 ½ cup chopped leftover Chicken (roasted or fried)
 8 pieces siomai (store bought, optional)
 2 tablespoon cilantro, chopped

Procedure:
 1. boil water with beef bouillon.
 2. gather pasta in your hands, cut up into 3-inch lengths and throw into boiling water. Cook until al dente.
 3. Add butter and parmesan cheese, then the chicken, siomai, and cilantro
 4. Remove from the fire and serve warm with extra Parmesan cheese on the side.

Scrambled with Chorizo

This recipe takes about 5 minutes to make for 2 servings.

Ingredient:

 1 chorizo de bilbao , sliced
 3 large eggs
 2 tablespoon milk
 Salt and pepper

Procedure:

1.in a medium size nonstick pan, fry fry chorizo in  its own fat for about 3 minutes over the medium high heat.
2. in a small bowl, combine egg, milk, and a dash of salt and pepper. Whisk with a fork.
3. Pour over chorizo and scramble using a  wooden spoon until eggs become fluffy.
4. Remove from fire and serve at once.

French toast with Cinnamon and Mangoes

Take 10 minutes
Make 2 servings


Ingredient:
  1/3 cup milk
  2 large eggs
  1 tablespoon sugar
  ½ teaspoon vanilla
  3 slices of bread
  Cinnamon
  1 mango, sliced

Procedure:
  1.whisk together milk, eggs, sugar, and vanilla in a medium size bowl.
  2.Turn the slices of bread in the egg mixture until bread absorbs egg mixture(without falling apart).
  3.in a nonstick pan, melt some butter over medium heat. Add bread and cook until the underside is golden brown. Turn the bread over cook the other side.
  4.Transfer to a plate, dust with cinnamon, and serve with sliced mangoes. Serve immediately with honey on the side.

Italian frittata

  Takes 15 minutes
  Makes 2 serving

Ingredient:
 2 pieces Italian sausage, sliced
 2 tablespoon sliced mushrooms
 2 table spoons chopped onions
 2 tablespoon chopped red bell pepper
 2 tablespoons chopped black olives
 4 eggs, beaten
 Grated cheddar cheese
 ¼ cup canned chopped tomatoes

Procedure:
1. In a pan, heat some oil and sauté sausage and mushrooms. add onions, bell pepper, and olives. Set a side
2. in the same pan, cook eggs scrambled.
3. Top with the sautéed sausage mixture and grated cheese.
4. broil until cheese is melted. Top with tomatoes.

Chocolate oatmeal

Takes 10 minutes
makes 2 serving

Ingredient:
  1 cup oatmeal
  Milk
  Honey
  3 tablespoon instant chocolate powder drink

Procedure:

1. Cook oatmeal according to instruction.
2. When oatmeal is almost done, add chocolate powder.
3. Serve with milk and honey on the side. Top with cubed apples for that added crunch and flavor.

Tagliolini With scampi and radicchio

Ingredient:
      14 oz (400g) storebought or homemade tagliolini
      1 lb (500g) scampi or Dubli bay prawns
      3 table spoon butter
      1 cloves garlic, finely chopped
      ¼ cup (60ml) brandy
      1 medium tomato, peeled, seeded and chopped
      Salt and freshly ground white pepper
      ¾ cup (180ml) heavy (double ) cream
      8 oz (250g) Treviso radicchio cut in Julienne strips (matchsticks)
     
Procedure:
Sauce: Peel the prawns and chop coarsely. Remove the flesh from the heads and claws. Pour in the brandy and cook until evaporated.Add the tomato and cook for 3 minutes. Add the remaining prawn meat. Season with salt and pepper and cook over low heat for 1-2 minutes. Add the cream and cook until al dente, about 2 minutes. Drain the pasta and add to the pan with the prawns. Add the radicchio, toss gently, and serve immediately.

Orrechitte with spicy broccoli sauce

Ingredient:
   2 lb (1kg) broccoli, divided into florets
   2 cloves garlic, finely chopped
   1 fresh red chile pepper, chopped
   2/3 cup (150ml) extra-virgin olive oil
   ½ cup (125 g) lard or butter, cut up
   10-12 small tomatoes, finely sliced
   1 lb (500g) fresh storebought Orecchiette
   6 tablespoon freshly grated parmesan
   4 tablespoon freshly grated pecorino

Procedure:   
  Cook the broccoli salted in salted boiling water until just tender, 5-7 minutes. Use a slotted spoon to remove the broccoli, reserving the cooking water. Saute the garlic and chile in the oil and lard over low heat until the lard has melted, about 5 minutes. Increase the heat and add the cherry tomatoes. Saute for 5 minutes, then add the broccoli Return the cooking water from the broccoli to a boil and cook the orecchiette until al dente, about 10 minutes. Drain and add to the sauce. Sprinkle with parmesan and pecorino, toss well and serve hot.

Rustic tagliatelle

Ingredient:

    ¼ cup (60ml) extra-virgin olive oil

    1 large red onion, finely chopped

    1 stalk celery, finely chopped

    1 carrot, finely chopped

    14 oz (400g) stew beef, cut into large chunks

    ½ oz (15g) dried porcine mushrooms, soaked in warm water, drained, and finely chopped

    1 tablespoon finely chopped fresh parsley

    1 tablespoon all-purpose/plain flour

    ½ cup (125ml) dry white wine

   14 oz (400g) tomatoes, peeled, and coarsely chopped

    Salt and freshly ground black pepper

     Water (optional)

   

Pasta dough

    2 2/3 cups (400g) all-purpose (plain) flour

    2 eggs

    2 oz (60g) herbs (parsley ,thyme ,basil, mint, etc.)

    Boiled, squeezed dry, and finely chopped

    1 tablespoon crumbled Italian sausage meat

     1 tablespoon freshly grated parmesan

     ¼ cup (60ml) dry white wine + more as needed

Procedure:

    Heat the oil in a large frying pan over high heat. Add the onion, celery, and carrot and sauté for 5 minutes. Add the beef and sauté until browned. Add the mushrooms and parsley and cook for 3 minutes.  Stir in the flour, letting it soak up the oil. Pour in the wine and cook until evaporated.   Add the tomatoes and season with salt and pepper. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Pasta dough: Sift the flour onto a work surface and make a well in the center. Use  a wooden spoon to stir in the eggs, herbs, sausage, meat, parmesan, and enough wine to make a smooth dough. Shape the dough. Shape the dough into a ball, wrap in plastic wrap (cling film) and let rest 30 minutes. Roll the dough through a pasta machine one notch at a time down to the thinnest setting. Place on a clean cloth and let rest for 30 minutes. Cut into ½- inch (1cm) wide strips. Cook in a large pan of salted water until al dente, about 4-5 minutes. Drain and add to the sauce. Serve hot.

Orrechitte with spicy broccoli sauce

Ingredient:
   2 lb (1kg) broccoli, divided into florets
   2 cloves garlic, finely chopped
   1 fresh red chile pepper, chopped
   2/3 cup (150ml) extra-virgin olive oil
   ½ cup (125 g) lard or butter, cut up
   10-12 small tomatoes, finely sliced
   1 lb (500g) fresh storebought Orecchiette
   6 tablespoon freshly grated parmesan
   4 tablespoon freshly grated pecorino

Procedure:   
  Cook the broccoli salted in salted boiling water until just tender, 5-7 minutes. Use a slotted spoon to remove the broccoli, reserving the cooking water. Saute the garlic and chile in the oil and lard over low heat until the lard has melted, about 5 minutes. Increase the heat and add the cherry tomatoes. Saute for 5 minutes, then add the broccoli Return the cooking water from the broccoli to a boil and cook the orecchiette until al dente, about 10 minutes. Drain and add to the sauce. Sprinkle with parmesan and pecorino, toss well and serve hot.

Fresh pasta With mussels

Ingredient:
 2 lb (1kg) mussels in shell

Pasta dough
 1 1/3 cups (200g) all-purpose (plain) flour
 ¼ teaspoon extra-virgin olive oil
 Lukewarm water

Sauce
 2 larges eggs
 2 tablespoon freshly grated Pecoroni cheese
 2 tablespoon finely chopped parsley
 1 clove garlic, finely chopped + 1 clove, lightly crushed but whole
 Freshly ground white pepper
 ¼ cup (30g) fine dry bread crumbs + more as needed
 1 lb (500g) peeled plum tomatoes, pressed through a fine mesh strainer (passata)
 2 tablespoon extra-virgin olive oil
 Salt

Procedure:
 Soak the mussels in a large bowl of warm salted water for 1 hour. Pull or scrub off the beards. Insert a thin knife and twist the knife Until the mussels open up.

Pasta dough: Sift the flour and salt onto a Surface and make a well in the center. Mix in the oil and enough water to make a fairly stiff dough. Knead until smooth and elastic, 15-20 minutes. Shape the dough into a ball, wrap in plastic wrap (cling film), and let rest For 30 minute. Roll the dough out very thinly on a lightly floured surface.  Cut into 1/3 * 8-inch (* 20-cm) strips.

Sauce: Beat the eggs, pecorino parsley, Chopped garlic, and pepper in a large bowl until well blended. Mix in enough Bread crumbs to make a dough-like consistency. Fill each half of the Opened mussels with the filling .  Saute  the whole clove of garlic in the oil In a large frying pan over low heat until pale gold, about 5 minutes .

Pasta squares With tomato and pancetta

Ingredient:

  Pasta dough
    2 cups (300g) all purpose (plain) flour
    2/3 cup (100g) fine polenta (stone ground cornmeal)
    ¼ teaspoon salt
    2/3 cup (150ml) lukewarm water + as needed
    Sauce
    1 red onion, finely chopped
    5 oz (150g) pancetta or bacon
    2 tablespoons extra-virgin olive oil
    1 ½ lb (750g) tomatoes, peeled and
    Chopped and pressed through a
    Fine mesh trainer (pasta)
    Salt and freshly ground black pepper
     4 tablespoons freshly  grated aged pecorino cheese

 Procedure:

Pasta dough:  Place the flour, cornmeal, and salt on a clean work surface and make a well in the center.
                     Mix in enough water to make a smooth dough.
                     Knead until smooth and elastic, 15-20 minutes, Shape the dough. Into a ball,
                     Wrap in plastic wrap (cling film), and let rest for 30 minutes.  Roll out the dough 
                     To a thickness of 1/8 inch (3mm). Cut into 3/4-inch (2-cm) squares.

Sauce : Sweat the onion and pancetta in the oil in a small frying pan over low heat until the onion has softened, about 10 minutes. Stir in the tomatoes, season with salt and pepper, and simmer over medium heat for 25 minutes.
                     Bring a large pot of salted water to a boil over high heat.
                     Cook the pasta in the boiling water until al dente, 4-5 minutes.
                     Drain and add to the sauce, tossing gently.
                     Sprinkle with the Pecorino and serve hot.

Fettuccine Roman-style

Ingredient:

•  14 oz (400g) storebought or homemade  Fettuccine or tagliatelle
•  1 red onion, finely chopped
•  1 small carrot, finely chopped
•  1 small stalk celery, finely chopped
•   ¼ cup (60ml) extra-virgin olive oil
•   8 oz (250g) lean ground (minced) beef
•   1/3 cup (90ml) dry red wine
•    4 oz (125g) chicken livers, trimmed and diced
•   1 ¼ cups (310g) tomato passata  (sieved tomatoes)
•    ½ oz (15g)dried porcini mushrooms, soaked  in warm water for 15 minutes and finely chopped
•    1 bay leaf
•     Salt and freshly ground black pepper
•     1 cup (125g) freshly grated parmesan
•      ¼ cup (60g) butter, cup up

 Procedure:

•      Heat the oil in a large saucepan over the medium heat.
•      Add the onion, carrot, and celery and sauté until the onion is slightly  browned, 6-8 minutes.
•      Stir in the beef and sauté until 7-8 minutes.
•      Pour in the wine and  cook until it has evaporated, about 4 minutes.
•      Add the chicken livers and cook over low heat for 15 minutes.
•      Add the tomatoes, mushrooms, and bay leaf and season with salt and pepper.
•      Cover and simmer over low heat for about 1 hour. Remove the bay leaf.
•      Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. 
•      Drain and add to the sauce. Sprinkle with the parmesan  and dot with the butter. 
•      Toss well and serve hot.  
  

Tagliatelle With cream and ham

Ingredient:

•    14 oz(400g) storebought or homemade  Tagliatelle
•     4 oz (125g) ham, cut into thin strips
•    ¼ cup (60g) butter
•    Generous ¾ cup (200g) heavy (Double) cream
•    Salt and freshly ground white pepper
•   1/8 teaspoon freshly grated nutmeg
•    ½ cup (60g) freshly grated parmesan

Procedure:

•  Bring a large pot of salted water to a boil over high heat.
•  Melt the butter in a large frying pan over  medium heat.
•  Add the ham and sauté until crisp, about 5 minutes .
•  Pour  in the cream and simmer until thickened, about 5 minutes.
•  Season with salt, pepper, and nutmeg.
•  (The ham will already have flavored and the sauce.)
•  Cook the pasta in a boiling water until al dente, 3-4.minutes
•  Drain and add to the pan with the sauce.
•  Simmer and toss gently until the pasta is well flavored with the sauce.
•   Sprinkle with the parmesan and serve hot.

Maltagliati With sweet walnut pesto

Ingredient:

14 oz (400g) storebought or homemade Maltagliati
¾ cup (100g) walnuts
½ cup (60ml) alchermes liquer or Dark rum
1 ½ oz (45 g) semisweet chocolate, Coarsely chopped
1 tablespoon fine dry bread
Grated zest of ½ lemon
¼ teaspoon ground cinnamon

Procedure:

• Bring a large pot of salted water to a boil over high heat.
• Blanch the walnuts in boiling water for a1 minutes.
• Drain and transfer to a large clean kitchen towel.
• Fold the towel over the nuts and rub them to remove the thin inner skins.
• Place the nuts with the sugar, liqueur, chocolate, bread crumbs lemon zests and cinnamon in the bowl of a food processor and chop until smooth.
• Cook the pasta in the boiling water until al dent, about 4 minutes.
• Drain and transfer to a serving dish.
• Pour the sauce over the top , toss gently, and serve hot or at room temperature.

Maltagliati With tomato and fish sauce

Ingredient:

14 oz (400g) storebought or homemade Maltagliati
1 cup (250ml)boiling water
1 lb (500g) gurnard fillets or other Tasty, white-fleshed fish, cleaned
¼ cup (60ml) extra-virgin olive oil
2 cloves garlic, finely chopped
1 dried chile pepper, crumbled
¼ cup (60 ml) dry white wine
4 tomatoes (about 8 oz/250g), peeled and seeds removed
Salt
1 tablespoon finely chopped parsley

Procedure:

Bring a large pot of salted water to a boil over high heat. Place the 1 cup (250 ml) boiling water in a pan large enough to hold the fish. Add the fish and the simmer over low heat until tender, 5-10 minutes. Drain, reserving the cooking water, and serve crumble the fish. Heat the oil in a large frying pan over high heat and sauté the garlic and chile pepper for 1minute. Pour in the wine and cook until evaporated Add the fish and tomatoes and cook over high heat for 2-3 minutes without stirring , but shaking the pan frequently.
Season with salt. Remove from the heat and stir in the parsley. Cook the pasta in the boiling water until al dente, about 4 minutes.
Drain and add to the pan with the sauce.
Toss gently and serve hot

Tagliatelle With uncooked tomato sauce

Ingredient:

14 oz (400g) store bought or homemade Tagliatelle
¼ cup (60ml) extra-virgin olive oil
4 anchony fillets
14 oz (400g) cheery tomatoes
1 cloves garlic, finely chopped
1 tablespoon each finely chopped parsley and basil
1 spicy red or green chile pepper (optional)
8 oz (250g) bocconcini (Mozzarella cheese balls)
Salt and freshly ground black pepper

Procedure:

Bring a large pot of salted water to a boil over high heat.
Heat the oil in a small saucepan and add the anchovies. Mash with a fork until dissolved in the oil.
Remove from the heat .Cut the tomatoes in halves or quarters and combine in a bowl with the garlic, parsley, basil, and chile pepper, if using.
Cook the pasta in the boiling water until al dente, 3-4 miutes.
Drain and transfer to a serving bowl. Add the tomato mixture and bocconcini,
Then pour the flavored oil over the top. Season with salt and pepper.
Toss gently and serve hot.