SHRIMP FRA DIAVOLO

  

  SHRIMP FRA DIAVOLO          Yield: 6 servings
 
       2 ea Large onions, chopped
       4 ea Cloves garlic, chopped
       2 tb Olive oil
       1 ts Red pepper flakes
       1 ea Can Italian-style tomatoes
       1 ea Can Pasta-style tomatoes
       1 ea Can (29 oz) tomato sauce
       2 ts Sweet basil
       1 ts Mexican oregano
            1 pound shrimp, peeled
            Pasta of choice
 
   Saute onion and garlic in olive oil for 3 minutes; add remaining
   ingredients, except shrimp and pasta.  Simmer for 10 minutes.  Add
   shrimp and simmer until shrimp are translucent, about 4 minutes. Cook
   pasta of choice according to directions, drain, and top with sauce.
   We topped this dish with shredded cheddar cheese and black olives.
   Enjoy!

Italian Rice Balls

    2      cups       white rice, cooked in 4 cups of water
    2                    eggs
    8      oz.          ricotta
    8      oz.          shredded mozzarella
    4      oz.          diced ham
    2      heaping   TBS Parmesan cheese
                          salt & pepper
   1/2  cup           seasoned bread crumbs
                          bread crumbs for coating rice balls
                          olive oil

To the cooked rice add all of the ingredients except the last two. Mixture
should be slightly wet. If it won't form into balls, add more bread crumbs. If
too dry, add another egg. Form into the size of meatballs. Roll in additional
bread crumbs. Gently place into skillet with enough oil to come up 3/4ths of
the way of the rice ball. Cook until well browned on all sides. Makes about 30 rice balls. Optional: Chopped meat and/or peas can be added to the mixture.

ZUPPA MATTA

                                                                           
  ZUPPA MATTA (BREAD SALAD WITH TOMATOES, FENNEL & CELERY)
        Yield: 4 servings
 
       4    1″ thick slices stale bread
       1    Red onion, finely sliced &
            -- soaked in cold water for
            -- 1 to 2 hours
       2    Ripe tomatoes, thinly sliced
       1    Cucumber, peeled & sliced
       2    Celery ribs, finely sliced
       1    Fennel bulb, quartered &
            -- finely sliced
       1    Red bell pepper, ribs & seed
            -- removed, finely diced
       1    Handful radishes, sliced
       2    Handful small black olivesi
            -- in brine
      12    Basil leaves, torn
       2 tb Red wine vinegar
       6 tb Olive oil
            Salt & pepper
 
   Soak the slices of bread in cold water to cover until moist, 10 to 15
   minutes.  Squeeze each slice between your fingers to get rid of extra
   moisture.  Tear into small chunks.
   Place the bread in a large bowl & add the onion, tomatoes, cucumber,
   celery, fennel, pepper, radishes, olives & basil leaves.  Mix the
     vinegar & oil, add lots of salt & pepper.  Pour over salad &
  serve at
   rom temperature.

Thanks to Masterchef

My Family



Mia Age 2



Ricotta Cheese Cookies (no egg)

  

For the cookies:
1 cup butter, softened
2 cups granulated sugar
1 (15 ounce) container of ricotta cheese
3 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour

For the glaze:
1 cup powdered sugar
milk
sprinkles

Preheat oven to 350 F. Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky. Drop by teaspoonfulls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely. In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.
christmascookies.com

Clams Bruschetta

Clams Bruschetta

Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Size:  4

Ingredients
8 slices Italian bread
1 clove garlic, peeled, cut in half
1/2 cup extra virgin olive oil
1 cup (or 2 6-oz cans) chopped clam meat, drained
4 large ripe tomatoes, cut into thick slices
Kosher salt and freshly ground pepper to taste
12 fresh arugula or basil leaves, rinsed and dried

Procedures

1. PRE-HEAT grill. Toast both sides of bread slices on the grill.
2. RUB cut side of garlic cloves on toasted bread to infuse with garlic flavor.
3. PLACE 1 tomato slice & 1 Tbsp clam meat on each slice of grilled bread. Arrange on large platter. Sprinkle with Kosher salt and freshly ground pepper, to taste. Drizzle with extra virgin olive oil.
4. SLICE arugula or basil leaves in thin strips and distribute over bruschetta. Serve immediately.

Olive Garden recipe

Roasted Rosemary Potatoes

 Roasted Rosemary Potatoes

1. Simply chop the potatoes in 1 inch cubes.
2. Serve warm.
3. Boil in boiling water with a little bit of white wine vinegar.  Do not over cook.  Cook them about 1/2 the time you normally would.
4. Meanwhile, preheat oven to 400 degrees F.
5. Add potatoes to a baking dish and drizzle liberally with olive oil.
6. Next, sprinkle some salt, pepper and some rosemary leaves on top – about 2 sprigs worth.
7. Throw in some crushed garlic and bake for 20-25 minutes or until they are done.
8. simpleitalian.com

Pasta Primavera With italian Sausage

 Looking for an authentic Italian recipe to celebrate Italian Heritage Month? Try our Pasta Primavera with Italian Sausage. Let us know what you think!

Contadina.com - Pasta Primavera with Italian Sausage

www.contadina.com

Authentic recipes, timesaving tips, a tour of Italy – Contadina.com is the destination for everything the home cook needs to know regarding Italian cooking

Thanks to Contadina for this recipe.

fondly, Nancy

My Name

 

My mother was a huge Frank Sinatra fan in her early years. She loved everything he did. I remember her having all his albums, and  listening to his songs. Many of them I know by heart even today. I was always told throughout my life that I was named after his daughter, Nancy. She had a recording contract as well as Frank, but her's wasn't all that successful. Sometimes I wonder why people are named what they are and if there's a story behind it. For me this was it!
fondly, Nancy

William-Adolphe Bouguereau (1825) - (1925)

Italian Girl Drawing Water

(1871)

Baked Ziti With Ricotta Cheese

                                     Simple and easy. This dish is surprisingly delicious!             
                      

Baked Ziti With Ricotta Cheese
   Serving Size  : 8    
   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   15 oz  ricotta cheese, part skim milk -- or cottage
    2 eggs -- beaten
      1/4  cup grated Parmesan cheese
      1/4  teaspoon black pepper
    2  tablespoons   fresh parsley -- minced
   16 oz   pasta -- cooked and drained
   30  oz tomato sauce -- seasoned
    1 cup mozzarella cheese -- shredded



Preheat oven to 350 degrees F. In a large bowl, combine ricotta cheese, eggs,
Parmesan cheese and seasonings. In another bowl, thorou
ghly combine cooked pasta and sauce. Place half the pasta
mixture in a 13″ x 9″ baking dish. Evenly top with cheese mixture and remaining
pasta. Sprinkle with mozzarella cheese. Bake 35-40 minutes or until bubbly.

WELCOME

Thanks for stopping by my new blog. I hope you will find things you enjoy here. If you love everything Italian as much as I do, please come by often. I will try to include pictures, recipes, articles and other interesting things for your enjoyment!
fondly, Nancy