Pasta with Zucchini and Cannelini Beans 1 medium-sized zucchini, washed and cubed 1 large clove garlic, minced 1 medium-sized yellow onion, chopped 1 can of cannelini beans, drained and rinsed 1 tbsp extra virgin olive oil Salt and fresh ground pepper to taste 1/4 cup grated cheese, Romano Pecorino works best. 1lb cooked pasta Heat … More Pasta with Zucchini and Cannelini Beans
Eggplant Rollatini 2 large-sized eggplants, washed and sliced thin lengthwise 16 ounces ricotta cheese 1 large egg 1/2 tsp ground nutmeg 1/2 cup shredded mozzarella 1/4 cup grated Romano/pecorino, and three tbsp for sprinkling on top 1/3 lb fresh spinach, washed, drained completely and minced Extra-virgin olive oil, for drizzling pans Salt and freshly ground … More Eggplant Rollatini
Ricotta and Veal Meatballs 1 pound veal 1 pound lean ground beef 1 1/4 cup of whole wheat bread crumbs 1 1/4 cup skim ricotta 1/2 cup grated Parmigiano Cheese 1 egg 1/4 teaspoon grated nutmeg 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried parsley 3 garlic cloves, minced 1 teaspoon of each Salt & fresh ground Pepper … More Ricotta and Veal Meatballs
Nothing makes me feel better at the end of a long day than a pasta primavera. It’s hearty, quick, and DELICIOUS! Even leftover to the next day! Also, the variations of vegetables are endless. Pasta with Peas, Artichoke Hearts, and Grape Tomatoes 2 cloves garlic, chopped 1 small yellow onion, chopped 1 cup peas … More A Pasta Primavera with Peas, Artichoke Hearts, and Grape Tomatoes
It was a great weekend! Started off Saturday with hanging out with new friends, which was a lot of fun. We met this family through the girls’ dancing school. We’ve actually met 4 years ago, gingerly talking in the waiting room of the school every weekend during dance sessions. Just some of the few people … More A Fun Weekend and Caponata
valeria out loud 