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.

Pappardelle With sausage and mushrooms

Ingredient:
   14 oz (400g) storebought or homemade Pappardelle
   2 tablespoon extra-virgin olive oil
   1 tablespoon butter
   1 medium onion, finely chopped
   12 oz (350g) Italian pork sausage, skinned , cut into bite-size pieces
   1 oz (30g) dried porcini mushrooms, soaked in warm water for 10 minutes, drained , and chopped
   ¼ cup (60ml) dry white wine
   1 (14-oz/400-g) can tomatoes, with juice
   2 sage leaves, finely chopped
   Salt and freshly ground black pepper
   ¼ cup (30g) freshly grated parmesan

Procedure:
   Heat the oil and butter in a large frying pan over medium heat. Add the onion and sauté until softened, about 5 minutes, Add the sausage and sauté until browned all over, about 5 minutes. Add the mushrooms. Pour in the wine and let it evaporate. Add the tomatoes and simmer over low heat until the sauce is thick, about 20 minutes. Add the sage and season with salt and pepper. Cook the pasta in a large salted boiling water until al dente. Drain well and add to the pan with the sauce.  Saute for 1 minute over high heat. Sprinkle with parmesan and serve hot.

Pappardelle With pumpkin and saffron

Ingredient:
    14 oz (400g) storebought or homemade Pappardelle
    3 small leeks, sliced
    1/3 cup (90ml) extra-virgin olive oil
    ½ cup (125ml) heavy (double) cream
    ¼ cup (30g) freshly grated parmesan
    ¼ cup (60ml) vegetable stock
    Pinch of curry powder
    Salt and freshly ground black pepper
    8 oz (250g) fresh pumpkin, peeled, seeded, and cut into a small cubes
    ½ tablespoon finely chopped thyme
    ½ tablespoon finely chopped  marjoram
    Scant ¼ cup (30g) pine nuts
    2 tablespoon butter
    1 shallot, finely sliced
    Pinch of saffron stands
  
Procedure:
    Preheat the  oven to 375F (190C/gas5). Blanch the leeks in salted boiling water until tender, about 5 minutes. Drain well and transfer to a blender. Add half the oil , the cream, parmesan, stock, curry powder , salt, and pepper and chop until smooth. Arrange the pumpkin on an oiled baking sheet. Drizzle with the remaining oil and season with salt and pepper. Sprinkle with thyme, marjoram, and pine nuts. Bake until tender, about 15 minutes. Melt the butter in a large frying pan over the medium heat. Add the shallot and sauté until tender, 3-4 minutes . Add the pumpkin and leek puree. Mix well. Cook the pasta in a large pot of salted boiling water with the saffron until al dente, Drain well and add to the pan. Toss over high heat for 1 minute. Serve hot.

Tagliatelle With tomatoes and meatballs

Ingredient:
  14 oz (400g) storebought or homemade Tagliatelle
  12 oz (350g) small zucchini (courgettes), sliced thinly
  12 oz (350g) ripe tomatoes
  ¼ cup (60ml) extra-virgin olive oil .
  2 scallions (spring onions), white part and green part sliced separately
  2 cloves garlic, finely chopped
  4 sage leaves, finely chopped
  1 tablespoon finely chopped rosemary
  Salt
  12 oz (350g) lean ground (minced) beef
  1 large egg, lightly beaten
  2 cups (120g) fresh bread crumbs
  2 tablespoon finely chopped basil
  2 tablespoon finely chopped parsley
  Freshly ground black pepper
 
Procedure:
  Cook the zucchini in a large pot of salted boiling water until tender, 3-5 minutes. Remove from the heat and drain, reserving the cooking liquid. Blanch the tomatoes in boiling water for 2 minutes. Drain well and peel them . Chop the peeled tomatoes. Heat 2 tablespoon of the oil in a large frying pan over medium heat. Add the white part of scallions and sauté until softened, about 5 minutes . Add the garlic, sage, rosemary, and tomatoes, and season with salt. Mix well and simmer over low heat until the tomatoes have broken down, about 10 minutes. Add the zucchini and mix well, using the tines of a fork to mash the zucchini. Simmer over low heat until the sauce is thick, about 10 minutes . Remove from the heat. Mix the meat with the egg, half the bread crumbs, the green part of scallions, the basil, and parsley in a large bowl. Season with salt  and pepper. Shape the mixture into balls about the size of a small walnut. Roll each meatball in the remaining bread crumbs. Heat the remaining oil in a large frying pan over medium-high heat. Add the meatballs and sauté until cooked through and lightly browned, 8-10 minutes. Remove from the heat. Using a slotted spoon. Drain on paper towels. Return the reserved cooking liquid from the zucchini to a boil in a large pot. Add the pasta and cook until al dente, 4-5 minutes. Drain well. Transfer to the frying pan with the sauce and toss over high heat for 1 minute. Add the meatballs and mix well. Serve hot.

Tagliatelle With spicy chicken sauce

Ingredient:
      14 oz (400g) storebought or homemade Tagliatelle
      2 large chicken breasts, sliced very thinly
      1 tablespoon spicy paprika
      1 tablespoon curry powder
      Salt
      ¼ cup (60ml) extra-virgin olive oil
      1 medium carrot, finely chopped
      1 celery stick, finely chopped
      1 medium onion, finely chopped
      ½ cup (125ml) dry white wine
      14 oz (400g) chopped peeled plum tomatoes
      ¼ cup (60ml) vegetable stock
      2 tablespoon freshly squeezed lemon juice
      Freshly ground black pepper
      2 tablespoon coarsely chopped basil
     
Procedure:  
    Place the chicken into a large bowl and Sprinkle with the paprika and curry powder. Season with the salt. Mix well using your hands, ensuring that the chicken is evenly coated with the spices. Heat the oil in a large frying pan over the medium heat.Add the carrot, celery, and onion, and sauté until the onions are transparent, 3-4 minutes. Add the wine and let it evaporate. Add the tomatoes and mix well. Cover and simmer over low heat for 25 minutes. Add a little stock if the sauce dries out. Stir in the lemon juice and season with salt and pepper. Remove from the heat.

     Cook the pasta in a large pot of salted boiling water until al dente, 4-5 minutes. Drain, reserving 2 tablespoon of the cooking liquid. Transfer to the pan with the sauce and toss over high heat for 1 minute. Add the reserved cooking liquid and toss again. Sprinkle with basil and serve.