Besides that, it’s also super scrumptious. This is a great appetizer or a side dish for Italian dinners with its ricotta parsley yumtastic filling. (more…)
Posts tagged ‘Parmigiano-Reggiano’
What I love about this pasta is that it feeds the masses. This is all you need for a meal, which is great when you’re not in the mood to make a bunch of sides. My brother saw what I was doing at the time and of course was frightened by how much pasta was flooding my kitchen, but at the end of the day there was enough for 2 lunches and two dinners. Make this pasta in the beginning of the week if you now you will be busy because personally I think it is even better reheated. This recipe uses the oil from the jarred sun dried tomatoes which is a great way to add a burst a flavor and to utilize the oil that would naturally go to waste.
- 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
- 1 pound Italian hot sausages, casings removed I USE SPICY TURKEY SAUSAGE INSTEAD
- 2 (8-ounce) packages frozen artichoke hearts
- 2 large cloves garlic, chopped
- 1 3/4 cups chicken broth
- 1/2 cup dry white wine
- 16 ounces fusilli pasta
- 1/2 cup shredded Parmesan, plus additional for garnish
- 1/3 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- 8 ounces water-packed fresh mozzarella, drained and cubed, optional
- Salt and freshly ground pepper
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes.
Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
Make your own crostini night = genius idea. I’ve come to the conclusion that I love anything involving making your own kind of well anything. If its pizza, tacos, burgers or in this case crostini’s, you just cannot go wrong when feeding a crowd of people with various taste buds. This meal fed one picky eater, one even bigger picky eater and a vegan. If that’s not an accomplishment than I don’t know what is! These also make great apps…
I wish I had better photo taking skills but usually my hunger and lack of patience doesn’t really help the act of taking “pretty” food pictures. So you are just going to have to live with my average photography skills, hopefully for now. In the main picture I created three crostini’s:
1. Goat Cheese, Dry Spinach, Sauteed Dried Figs with Balsamic and Garlic & a Little Homemade Bruschetta Mix
2. Pea and Mint Puree with Parmesan Cheese
3. Truffle Mushrooms with Sautéed Eggplant and Parmesan Cheese
What you need first and foremost is great quality bread. I got a sourdough loaf but it’s up to you depending on what you prefer. I also wanted wider bread because my crostinis were not apps they were really the focus of the meal.
Heat the grill up or preheat the oven to 350. Slice the bread into 1/4 inch thick slices. Brush both sides with an olive oil garlic powdered mixture and lay on the grill for a minute per side – or in the oven. Do this so the bread gets warm and crispy.
Sautéed Dried Figs:
Grab as many figs as you like and slice the tip off and then in half. Heat a saute pan up with a little olive oil. Once hot add THE MAX 1 tablespoon chopped garlic. Once toasted add the dried figs and toss for a minute. Splash with a little balsamic, toss so it’s spread all over the figs and serve. – This is clearly easy and absolutely scrumptious!
Pea and Mint Puree
*I saw this is the most recent issue of Bon Appetite which is really want put me on the idea of making crostini’s in the first place.
All you need is 1 cup peas, 1 – 2 tablespoon chopped mint, salt and pepper to taste. Combine all ingredients and use your immersion blender to combine together or until mushy. I left some peas solid for aesthetic appeal.
Truffle Mushrooms – I usually would’ve combined in the same pan the sauteed eggplant but some people don’t like eggplant so I left it to individual discretion if they wanted to combine them or not.
one box of Crimini Mushrooms
1 tablespoon of White Truffle Oil,
1 teaspoon Olive Oil
1 tablespoon chopped garlic
Salt and Pepper to taste
Chop the mushrooms up as finely as you can. Heat the oils in a saute pan and once hot add chopped garlic. Saute for 30 seconds then add the chopped mushrooms saute until soft. This is actually a very quick process. The whole thing won’t take you more than 5 minutes.
Sautéing eggplant, even though I had them chopped up super tiny (thanks Dan) still takes longer than the mushrooms for them to get to the consistency you want. If you were to add them with the mushrooms you should do the Eggplant first and then when they are almost done add the mushrooms and still follow the directions from above. Add some chopped basil at the end too to add a glimmer of color.
Random thought: Sometimes I think people don’t like mushrooms because they look like dirt, so that with the eggplant just literally looked not that great, but you can’t resist the taste because they tasted spectacular.