SPAGHETTI WITH PANCETTA AND MUSHROOMS

I like to make a pasta dish at least one night during the week, normally I do it with vegetables, whatever I might have on hand at the time. Yesterday I looked and saw this beautiful package of Cremini mushrooms, which also are called Baby Portabellas. I also had a small container of diced Pancetta. “Nice combo” I thought!! So I pulled out my trusty saute pan and started to cook up the Pancetta till nice and slightly crispy, after which I drained. Then back in the pan with a drizzle of olive oil & some onions, & garlic When the pasta was done I drained it and tossed it in the pan with everything. It was finished off with a generous amount of Romano cheese and a sprinkling of fresh parsley!! It’s a quick meal that doesn’t take much time, but definitely tastes like you did!!!

Buon Appetito!!

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LIMONCELLO RICOTTA TART

Tucked away in my freezer is this wonderful bottle of Limoncello that we bought on our trip to Italy. Every time I look at it I get reminded of the great time we had there. I try to savor every drop of it and only use it for special things. Yes, I could buy a bottle of Limoncello at my neighborhood liquor store at any time, but it just won’t be as “special”. And so, I pulled it out to make my Ricotta Tart, and just that little hint of Limoncello puts it over the top!!!

INGREDIENTS

2lb’s good ricotta, drained

1/2 cup of sugar

Zest of a whole lemon

3 lrg eggs

1 1/2 teaspoons of cinnamon

1/2 cup of shaved semi-sweet chocolate

1 1/2 Tbl cake flour

2 Tbl’s or “More” of Limoncello liqueur ( according to your taste)

Preheat oven to 375. Lightly grease a 9 or 10 in. tart pan, and fill it with your favorite pastry dough.
Mix together in a large bowl the sugar into the ricotta, add your zest, cinnamon, and then fold in your shaved chocolate. **** IMPORTANT POINT HERE!!! At this point, before the eggs are added, I would take a spoon and taste your ricotta filling to see if all the flavors are strong enough to your liking. If not, you can add a little more zest, cinnamon, or Limoncello.
Next, add your eggs one at a time, along with the cake flour.

Now take your leftover dough and cut into strips to make a basket weave top, brush top of the dough strips with milk, this will make it golden brown.
Bake for about 55min’s or until toothpick comes out clean and golden on top
.
Buon Appetito!!!

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CHICKEN VESUVIO

HOMEMADE BREADSTICKS

I’m all for a nice Sunday meal that I could put all in one pan, this dish not only tastes fantastic, it smells the whole house up!! Besides, once it goes in the oven it frees up your time to do whatever else you want ( write another post, take pictures, read other blogs) LOL! This is so easy all you have to do is sear up your chicken & potato’s, add lots of crushed garlic and herbs, deglaze the pan with some white wine and a little chicken broth, put it all in a hot oven, and when it’s almost done, throw in some artichoke hearts and peas. I got a little adventurous, with some pizza dough I had left over, I cut off some in strips, twisted them, and baked as breadsticks. Honestly they turned out better than I thought, a nice addition with the chicken.

Buon Appetito!

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