Tuesday, January 17, 2012

Zucchini fries

Fries you hate them but you Love them! I have to tell you if I get hold of them I can't stop eating them. I decided to try something a little healthier this time: zucchini fries

My kids love them so we get to eat together when I serve them.
I use 3 to 4 green zucchini
Olive oil
Kosher salt
1 Egg
Panko bread
Parmesan cheese

I first cut the zucchini about 3 inches long I sprinkle them with kosher salt and let them sit for few minutes. I dry them with a paper towel and dip them in the egg and, bread crumbs and Parmesan cheese. Drizzle olive oil on it. Turn oven on 450 degrees and bake it for 20 minutes until golden crispy. Buon appetito!

Friday, January 13, 2012

Pasta, Pasta, Pasta

I know carbs are not the best thing to eat often. That's why I Try every time to incorporate a protein in my pasta.
Tuna is one of my favorite fish and believe it or not my kids eat this!
When I start cooking they always come around because they like the smell... It makes me happy..... I know at the end of my cooking my children will be happy to eat.... Eat all together a Family Dinner.

I first sauté a clove of garlic with olive oil, careful not to make the oil too hot or it will burn your garlic. When the garlic is Golden blonde add your tuna. I use fresh white albacore tuna, then I added the sweet grape tomatoes and Cooked the for 5 minutes.
Fresh Parsley, salt and pepper and you're done. All you have to do now is boil your "noodles" al dente.
Once the pasta is ready throw it in the pan with the condiments until all coated....buon appetito!!!

Monday, January 9, 2012

Just a little Italian

I never thought that making home made pasta would be this easy. I have always had a fear of failing at it.... One morning I woke up at almost forty years old (just few days ago) and I said " forget it I am going to try to make home made pasta". It was a success. I brought it over to our friend's house for dinner to go with their meat sauce. Buona!! Here is the recipe:

5 eggs
600 grams of all purpose flour
Pinch of salt
1/2 teaspoon olive oil
2 tablespoons of water

Thursday, January 5, 2012


I have been thinking about becoming a vegetarian lately, but just cannot help to love some meatballs.

I find them comforting and they remind me of my grandmother.

My kids love to make them with me, my secret ingredient is Ricotta Cheese.

I use:

- 1 Lb Organic Lean ground Beef 
- 1 cup ricotta cheese 
- 1/2 cup Parmesan Cheese (Reggiano)
- 1 large clove garlic minced
- 1 Tblsp Fresh Parsley minced 
-1/2 cup  italian bread crumbs 
- 1 egg
- Salt and Pepper 

Before I start the meatballs I also start a simple marinara sauce. 
- 1 can San Marzano tomatoes
- Olive Oil 
- Minced fresh Onion (maybe a tablespoon) 
- 1 carrot - 1 stalk of celery, Basil Leaves  (I remove both at the end of the cooking) 
Salt and Pepper 

After I make the meatballs I lay them gently in the Marinara Sauce and let them cook for about 45 minutes  on Medium  heat making sure the sauce doesn't get to thick. 

Perfect pasta for Meatballs? : Spaghetti!   I hope you enjoy them!!! 

Tuesday, January 3, 2012

Today is a very cold day in Wilmington NC, like they say here "temps in the teens"

I had to have a glass of Red wine to warm me up and of course some Simple PASTA!

Monday, January 2, 2012

Creamy Zucchini and Tomato Soup

The colder weather really calls for soups in my kitchen
My husband calls it "fru` fru`" food...because there is no meat.

I enjoy vegetables very much, this recipe is strategically made for my two little boys.
No chunky vegetables are good enough to eat in their little minds so the creaminess is perfect, I add pastina (little noodles) for them and of course fresh Parmigiano Reggiano cheese.

In a large pot I start with 2 Yellow Zucchini, 2 Green Zucchini, small onion, 2 Medium size Vine Tomato,
1 Garlic Clove, Water to cover the vegetables, 2 cups V8 Juice, salt and Pepper, Fresh Parsley
Bring to a boil and turn it down to medium-low heat, simmer for 45 min.
Puree` the vegetables and add 1/2 cup of half and half cream.
Sprinkle Parmiggiano Reggiano.
and of course serve it Hot!!
We all eat this soup Together for Lunch today in our kitchen nook, we also had a guest a friend of my 9 year old son, he Loved the soup, he went for a second helping...that always makes me happy.

Sunday, January 1, 2012

Il Banco - Rome Italy
My Family is originally from Rome, Italy.
I was born and grew up in Rome, as a child I was force to eat all the time and sit at the table for hours.

Eating wasn't my thing.....I had to eat Chicken Liver, cow's tongue, tripe and who knows what else!!

My Dad loved to fish and still does, Our diet was based on fish,  white meats and lots of Pasta!

With the time though I started loving food...couldn't not get away from it anyway....

The Photo above is my sister's family business in Rome. We love to eat and we love to eat Together...Family Dinners.

Organic Chicken Soup with Parmiggiano Reggiano

I love this soup on a cold, rainy day! My Family always have second helpings.
I begin my soup with fresh organic chicken. I used a couple of legs and wings and a breast.
In a large pot with water I simmer the chicken, carrots, celery, small onion and 1 clove of garlic. salt pepper. Fresh Parsley. I also like to add 2 cups of V8 Juice and 1 cup of San Marzano crushed tomatoes and 1 vegetable bouillon.
I just use enough liquid to cover all the ingredients.
I cook it for about 30 to 45 minutes on medium heat, making sure the water doesn't boil over.
I take out the chicken breast and the carrots and blend them in the blender and then add them back to the strained soup.
My children loves little pastina cooked in the soup with fresh grated parmesan cheese and sometimes a little dab of cream cheese.  Cozy!!!

Buon Anno Nuovo! 

Frittata di Rigatoni
This Recipe is very simple and my children love it! They called it PASTA PIE.
My Grandfather Luigi used to make it.

The best way to make it is to use leftover pasta from the day before.
If it has some sauce in it is even better.

For the recipe in the picture I used about 400 Grams of  precooked (leftover) Pasta with Marinara Sauce. I sauteed the pasta a little until gold with some Olive Oil, about 2 tablespoons.

Then I added 5 to 6 Eggs beat it with a pinch of salt and parmesan cheese.
Let it cook on one side for 4 to 6 minutes until golden then flip with a big dish and cook the other side.
Slice it like a pie and serve it hot with a green salad.
Buon Appetito!
What can I say? Excited to start my own first blog!
I decided to start writing a blog to share my passion for food and my passion for eating together, eating Family Dinners.
That is a big part of my day, looking forward to sit down all together in front of an inviting dish and talk to my Family.
The best conversations come sitting at the table, the best laughs and the best bond.
My food is simple, and sometimes might seem repetitive. I follow my Italian heritage in my recipes  but I also have a good reputation when it comes to cook some mean American Breakfast.
I hope you enjoy every bit of it. Buon Appetito!