Brainy Pappardelle Pasta from Rustichella d'Abruzzo...

Ahh, Italia...

A Quick Delicious Pasta Dish ~ Egg Pappardelle Pasta from Rustichella d'Abruzzo with Capers, Red Peppers and Tomato Garlic Sauce! Yes, even with a long title like that this pasta dish is fast and frugal.

To begin, you will need to buy or take from the pantry a package of wide egg noodles... preferably the 'Egg Pappardelle Pasta from the Italian food product provider ~  Rustichella d'Abruzzo.

Next, using a deep fry pan, gently saute the bacon (thick sliced) and or very mild Italian sausage in olive oil on med. heat until it crumbles. Drain off the extra fat that accumulates to save for future cooking.

Add to the skillet, half a jar of drained capers, and one chopped roasted red pepper, one med can of diced tomatoes, dried herbs: rosemary, mint, sage and oregano along with garlic powder.

As the sauce simmers, start salted water to boil in which you will cook the pasta. Returning to the sauce in progress, add a little less than 1/4 cup of heavy cream to the sauce, and a small pat of butter.

As a colorful and tasty side, fry a few spears of fresh green asparagus in 3 tbs of diced bacon in olive oil until blackened on edges. And, put out the grated Parmesan cheese...

~ Tutti a Tavola! 

 

Patio Oven Barbecued Chicken with Romantic Herbs...

 

Want to begin the summer with a spectacular dish... then try patio oven barbecued chicken. As a side, you can roast in a separate dish herb seasoned garden fresh zucchini.

To begin: buy boneless, skinless chicken breasts (as many per guest), shallots from the garden along with three young zucchini, fresh herbs: rosemary and lavender. Heat a conventional oven or patio oven to 375f, take two oblong glass baking dishes (one for chicken and one for zucchini) and coat with olive oil.

Lay in the chicken and sprinkle on garlic powder and sea salt to taste. Garnish with herbs and slip in the oven. You can do the same with the zucchini adding some paprika if you like.

Bake together until roasted to a golden rich brown color. Prepare on the stove a mixture of Sweet Baby Rays and Open Pit Barbecue sauces to pour over the top of the chicken for a finale... prior to serving garnish with a fresh sprig of lavender.

 ~ Tutti a Tavola!

Brainy Hawaiian Pork with Pineapple...

 

 

Hawaiian food is both sweet and savory because its a rich blend of local and immigrant tastes. Given that, Asian influences have made teriyaki sauce a favorite means to add pizazz to any meat. 

For this dish you will need: 1-2 lbs of boneless pork tenderloin (depending on number of guests), two large bell peppers, red and green, 2-3 cups of fresh pineapple, teriyaki sauce, minced garlic and ginger and white rice. 

To begin, marinate the pork (cut into medallion sizes) in a glass baking dish; using fig infused balsamic vinegar, olive oil, the minced garlic and ginger (2 tbs of each), sea salt and black pepper. To that, add the pineapple and bell pepper, cubed. Drizzle more of the balsamic fig vinegar over the top along with fresh herbs: mint, oregano and rosemary. Pop in the oven on 375f.  Bake for 45 minutes while you prepare the rice. 

After 45 min, sear the top of the mixture in the broiler. Once the rice is tender, drain and ladle onto a serving plate and top with the pork. What about the teriyaki sauce? Well, at our house someone doesn't like it... So, its served on the side along with their preferred sauce... chipotle. Also, to make this dish extra special, top with coconut, almond shavings or sunflower seeds which can be set out in bowls. 

~ Tutti a Tavola!

A Brainy Summer Favorite... Rustic Italian Baked Chicken

 

Though the hot summer weather is upon us, you can still enjoy good oven baked chicken. In some regions of Europe, the summer kitchen is still used. It is a kitchen that is either in the basement of the main house or a small outdoor building near the main house. Today's outdoor kitchen is anything but...

For this baked rustic chicken dish you will need to have: chicken breasts (bone in/skin on or not) 'one' per dinner guest. Garden fresh zucchini, basil pesto and vermicelli 'angel hair' pasta. Getting started: pre-heat your oven to 375f. Take a glass baking dish and drizzle with olive oil. Lay the breasts in skin side up.

 

Sprinkle over the top your favorite spices/seasoning. As for Mark's summertime preferences: any fruit infused cooking sherry/vinegar, garlic powder, ground  coriander, sea salt, paprika and dried herbs.

 

 

 

 

 

 

 

 

Drizzle over the top of the chicken a bit more olive oil, garnish with rosemary and or lavender and bake on 350f until the chicken is fully cooked (if you have/can use an outdoor wood fired oven then follow the instructions for that type of oven). In that cooking time, prepare any side you like. Mark's choice is garden fresh fried zucchini in butter and olive oil with a tsp of basil pesto served with a delicate vermicelli pasta or without.

~ Tutti a Tavola!