Skip to content

Cod Puttanesca

codputtanesca

Ingredients

  • 4 1-inch-thick slices ciabatta bread
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 3 cloves garlic, lightly smashed
  • 4 anchovy fillets
  • 1 28-ounce can no-salt-added whole plum tomatoes,crushed by hand
  • ½ cup pitted kalamata olives, halved
  • 2 tablespoons capers
  • Pinch of red pepper flakes
  • 4 cod fillets (about 1½ inches thick; 6 ounces each)
  • Kosher salt and freshly ground pepper

Directions

1. Preheat the oven to 400˚. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.

2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and ½ cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.

3. Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.

 

Chicken Scarpariello

chickenscarpariello

Ingredients

  • 2 stalks broccoli (about 1¼ pounds), florets and tender stems chopped
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 skinless, boneless chicken breasts (about 8 ounces each)
  • 1 red bell pepper, chopped
  • 4 cloves garlic, smashed
  • 1½ teaspoons chopped fresh oregano
  • ½ cup dry white wine
  • 1 to 3 jarred large hot cherry peppers, roughly chopped, plus 2 tablespoons brine
  • ¾ cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley

Directions

1. Preheat the oven to 450˚. Toss the broccoli with 1 tablespoon olive oil, ½ teaspoon salt and a few grinds of pepper on a baking sheet. Roast, stirring once, until tender and browned, 20 minutes.

2. Meanwhile, season the chicken with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate.

3. Add the bell pepper, garlic and oregano to the skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until reduced by half, 1 to 2 minutes. Add the cherry peppers and brine and the chicken broth. Nestle the chicken in the sauce and reduce the heat to medium. Cover and simmer until the chicken is cooked through, 5 to 8 minutes.

4. Remove the chicken to a cutting board. Increase the heat to medium high and continue simmering the sauce until slightly reduced, 2 to 3 minutes. Stir in the parsley and season with salt. Slice the chicken, divide among plates and top with the sauce. Serve with the broccoli.

 

Lasagna Rollups Di Napoli

lasagnarollups

Ingredients

  • 1 24 oz. jar tomato basil sauce
  • 12 lasagna noodles uncooked
  • 1 egg beaten
  • 15 oz. ricotta cheese
  • 10 oz. frozen chopped spinach – thawed and squeezed dry
  • 1 c. shredded mozzarella cheese
  • 1/4 c. grated parmesan cheese

Directions

  1. Preheat oven to 350 F.
  2. Spray a 13×9 inch baking dish with cooking spray.  Add 1/2 c. tomato basil sauce and spread evenly over the bottom of the baking dish.
  3. Cook lasagna noodles until al dente – according to pasta instructions.
  4. Combine all remaining ingredients, except tomato sauce in a bowl.
  5. Rinse cooked lasagna until cooled.  Spread 1/4 c. cheese mixture over each lasagna noodle and roll up.  Placing rolled lasagna seem side down into the baking dish.
  6. Cover with remaining tomato basil sauce and bake 30-35 minutes.

Mushroom-Gorgonzola Cream Sauce

mushroom-gorgonzolacreamsauce

Ingredients

  • 1 lb. sliced assorted mushrooms
  • 2 T olive oil
  • 3 garlic cloves minced
  • 1 c. heavy cream
  • 2 oz. gorgonzola crumbled

Directions

  1. Cook mushrooms and olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper.
  2. Add garlic and cook, stirring, until softened, 30 seconds.
  3. Add heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes.
  4. Toss with 12 ounces cooked fettuccine, adding up to ¼ cup pasta-cooking water to loosen the sauce.
  5. Off the heat, stir in gorgonzola until creamy; season with salt and pepper.

 

Tuna and Tomato Sauce

tunaandtomato

Ingredients

  • 1 shallot sliced
  • 6 T olive oil
  • 3 T capers
  • 1 7 oz. can oil-packed tuna broken into chunks
  • 14 oz cherry tomatoes

Directions

  1. Cook shallot in  3 T. olive oil in a large skillet over medium heat until softened, 4 minutes.
  2. Add  capers; cook 1 minute.
  3. Add cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in tuna, breaking it into chunks.
  4. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to ¾ cup pasta-cooking water to loosen the sauce; season with salt and pepper.

 

Peperonata Sauce

peperenatasauce

Ingredients

• 5 assorted color bell peppers 

• 8 plum tomatoes 

• 3 cloves garlic sliced

• 3 T olive oil 

• 1/2 c fresh basil 

• 1 t. Kosher salt

Directions

  1. Broil bell peppers and cored plum tomatoes, turning, until charred, 15 minutes; let cool.
  2. Peel the peppers and cut into strips; peel and chop the tomatoes. Cook garlic cloves in 3 tablespoons olive oil in a pot over medium heat until beginning to brown, 3 minutes. Add the roasted peppers, tomatoes and any collected juices, 1 teaspoon kosher salt and a few grinds of pepper. Bring to a simmer, cover and cook, stirring occasionally, until saucy, 15 minutes.
  3. Toss with 12 ounces cooked fusilli, adding up to ½ cup pasta-cooking water to loosen the sauce. Off the heat, stir in ½ cup torn basil and season with salt and pepper. Serve drizzled with olive oil.

 

Meatball Marsala

meatballmarsala

Ingredients

1½ pounds Yukon Gold potatoes, cut into 1-inch chunks

Kosher salt

12 ounces ground beef chuck

12 ounces sweet Italian sausage meat

⅓ cup breadcrumbs

1 large egg, lightly beaten

2 cups low-sodium chicken broth

Freshly ground pepper

6 tablespoons unsalted butter, cut into pieces

12 ounces sliced mixed mushrooms

1 tablespoon all-purpose flour

1 cup dry Marsala wine

1 cup fresh parsley, chopped

Directions

1. Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan.

2. Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, ½ cup chicken broth, ½ teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes.

3. Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, ½ teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.

4. Add the remaining 5 tablespoons butter and ½ cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.