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Pecorino Romano
My Italy Trip (Part 2)
First off I want thank everyone who read Part 1. It’s been awhile since I’ve written such a long blog/written a blog at all and I really love getting comments/feedback. It’s nice to know people are reading!
Braised Beef Sugo with Fresh Pasta
I got this recipe from a card in a Williams Sonoma. It turned out great! Unfortunately I didn't have my camera to take pictures, and there aren't any available online or on the WS website (weird).Ricotta Cheese and Arugula Omelette
Ricotta Cheese and Arugula Omelette
Ricotta and Arugula Omelette
Ingredients
4 large eggs, divided
4 tablespoons cheese, part skim ricotta, divided, plus more for garnish
1 tablespoon herbs, mix of fresh tarragon, mint, chives, cleaned, chopped, divided
salt & pepper
1 cup arugula, baby, triple-washed, packed, divided
2 teaspoons cheese (Locatelli), pecorino romano, grated, divided
1 tablespoon oil, extra-virgin olive, divided
chives, fresh, cleaned for garnish
Combine 2 eggs, ½ tablespoon of the ricotta, ½ tablespoon of the herbs, and a little salt and freshly ground pepper, in a big bowl. Whisk well.
Heat half of the olive oil in anon-stick pan over medium heat.
Italian Wedding Soup
I love making soup in the winter, and Italian Wedding is one of my favorites.
INGREDIENTS:
MEATBALLS -
1 lb. meatloaf mix (combination ground beef, pork, and veal)
1/4 cup bread crumbs
1 egg
1 tbsp parsley, finely chopped
1 clove garlic, minced
salt and pepper to taste
SOUP -
4 cups chicken broth
1 large bunch escarole, chopped
1/4 cup grated Pecorino Romano cheese
1 carrot, grated
1/2 medium onion, chopped
1 bay leaf
2 celery ribs, finely chopped
2 tbs olive oil
1 small box pastina (any tiny pasta will do)
INSTRUCTIONS -
Bring a large pot of salted water to a boil.
It's always time for pizza
After seeing Arthur's ambitious breakfast I figured I should share last night's dinner:
I was sitting around and realized I had everything sitting in the kitchen for the meal anyhow due to some Italian cooking last week (eggplant parmesan), so I went for it...
The tomato sauce was fairly basic- lots of great tomatoes from the farmers market, a nice sweet onion, fresh basil, super-oregano Arthur dried, and salt. Crust was a pretty quick one with 2/3 wheat flour and a little extra yeast to compensate for the less-gluteny wheat flour.
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