Proud Italian Cook

Zucchini Coins with Fettucine

April 5, 2009 by Marie 50 Comments

Good food doesn’t have to be expensive. In fact some of our favorite meals are very simple and not complicated at all. For a few dollars and less than 30 minutes you could have this on your table, and probably some leftovers for lunch the next day.

We enjoy meatless meals often. Sometimes I walk up to the meat counter and do a blank stare.

Been there, done that, did it! Don’t get me wrong, we’re meat eaters, but I have to say my favorite sections at the markets are the produce sections, I just love the variety, in fact that’s where I spend most of my money!

For this dish, cut your zucchini into coins and saute in olive oil till golden brown. Remove and drain on paper towels. In the meantime have your water boiling for your 1lb of pasta. In the same pan you sauteed your zucchini, add 2 shaved garlic cloves and about 1/4 cup of olive oil cook till light golden, also add some pine nuts till toasty. Add your cooked pasta and about 3/4 cup of reserved pasta water.

Turn off your heat, add back your zucchini, a good amount of grated romano, and chopped fresh parsley. Toss gently.

Believe it or not I’ve never had a veggie garden, I usually only want to grow tons of herbs, especially my beloved basil!

This year hubby’s going to try organic veggies (he’s the gardener) he just broke ground on Saturday. I’ll show you how things go as we progress.

Buon Appetito!!

50 Comments Filed Under: Pasta, Vegetables Tagged: pasta and veggies, vegetable gardens, zucchini coins

Cheese and Herb Polenta Croutons

March 31, 2009 by Marie 46 Comments

I’ve been wanting to make these ever since I saw them tossed in a salad that my SIL ordered at a restaurant we were at. I love polenta, and what better way to add something special to your favorite salad or soup.

I used the instant polenta that only takes 15 minutes to whip up. I added freshly chopped rosemary and thyme, and grated Parmesan cheese. Go easy on the herbs, you just need a little they easily could overpower the croutons, especially rosemary!

Pour your cooked polenta on to a baking sheet sprayed with cooking spray. Spread fast and evenly with a spatula. Cool the whole pan in the frig for 1/2 hour. When cooled cut the polenta into squares or triangles.

Drizzle lightly both sides with olive oil and bake in a 400 degree F oven for about 45 min’s. Turn them over to make sure they get crispy on the other side. Cool on a rack when done.

Best if used the same day, but I had alot extra so I stored mine in an airtight container in the frig and the next day I reheated them to crisp them up a bit.

I tossed mine with a salad mix of romaine, arugula, cherry tomatoes, chickpeas, red onion, green and black olives, and slices of some leftover Fontinella cheese I had. Olive oil and red wine vinegar dressing.

I have to say the polenta croutons made the salad! I will definitely make these again!

My talented friend Nina of My Easy Cooking gave me this award, you’re suppose to list 10 honest things about yourself and pass it on. I’m so very bad with awards and things but I thought this would be fun.

I’m a night owl, feel free to call or email me after midnight, I’ll still be up.

I love spicy food, pretty much all ethnic varieties.

I love to listen to Andrea Bocelli while I’m cooking.

I like my toast very well done, bordering burnt.

I make a pot of coffee everynight after dinner, without fail.

Ok, this is really weird, but I have to drink my coffee out of a white or cream colored cup.If you open up my cabinet all you will see is white cups. I know, my family thinks I’m crazy! of course when I’m out I make a concession. 😉

Along with all and any cooking shows, I’m also a sucker for reality TV, thanks to my daughter who years ago got me hooked on “The Real World.”

When I watch TV I like to snack on pumpkin seeds, you know the thick shell kind, I always buy a bag when I go to my Italian market.

I love the rocky coastline of the pacific northwest, and of course the awesome ocean.

I want to retire in Italy in a Tuscan villa. ( I can dream can’t I?)

Married to the same guy since we were 19, and we’re both full blooded Italian.

I’m passing this on to any of you who want to do this, especially my regular readers, just let me know so I can come and check it out.

Buon Appetito!!

46 Comments Filed Under: Salads Tagged: honest scrap award, polenta croutons, special salads

Happiness is… A Warm Ciabatta!!

March 26, 2009 by Marie 56 Comments

I think ciabatta bread makes the best panini, it’s not doughy at all, its light with lots of holes in the dough but sturdy enough to hold what ever you put in it, and best of all it has great crunch!

You could roast your veggies ahead of time and put this together for a great weekend lunch in no time at all. I had some grilled eggplant sitting in my frig from the other day, and other veggies I wanted to use up, so I roasted red and green bell peppers, red onion, cherry tomatoes, and artichoke hearts to go along with it. All were roasted with olive oil, salt and pepper in a 400 degree oven.

Just slice your ciabatta loaf lengthwise, and slather pesto on each side, in this case I used sun-dried tomato pesto, but basil pesto is equally as good. Layer your veggies along with a good sharp cheese, I used Fontinella, it has the flavor of a good provolone, nice and sharp, and it melts great.

Cook it up on your panini press if you have one, or you can use a grill pan with a weighed down lid on top. This was so good! Crunchy on the outside, the roasted flavors of the veggies inside, the sharpness of the cheese, all highlighted by the pesto. Hope you give it a try!