Last night I made one of my favorite things for dinner…eggs in tomato sauce..also commonly known as eggs in purgatory. This is so simple to make and it is so good…I wonder why I don’t make it more often. It usually involves a basic tomato sauce to which you add eggs that then cook in the sauce. Well, I happened to have crumbled sausage on hand, and let’s just say that my eggs will no longer dwell in a purgatory of simple sauce anymore!

Ready?

Sauté 1/2 of a yellow onion in 4 Tbsp olive oil i a large skillet on medium high heat. Add 1 lb. crumbled pork sausage…Italian, hot, mild…I had breakfast sausage and that is what I used. Break up the sausage with a wooden spoon and when just about cooked through, add 3/4c white wine. Stir well, reduce heat to medium low and cover skillet. Let the sausage cook about 10 to 15 minutes and add 2 to 3 cups of plain tomato sauce. Season with salt and pepper. Once the sauce begins to simmer, continue to cook on low heat for another 15 minutes or so. If the sauce gets too thick, absolutely feel free to add a splash more wine to thin it out! Then add eggs to the sauce. I counted two eggs per person. Leave the eggs whole. Season each egg with salt and pepper and cover the skillet again. Cook the eggs to personal taste…more time for a firmer yolk and less time for a runnier yoke.

Make sure you have plenty of crusty bread for dipping.

Buon appetito!

Greetings!

It has certainly been a minute since my last post. The transition from summer to fall is always a challenge…with school starting and the beginning of new routines…it always takes a second to reset and get back on track. Needless to say, this year has proven to be a bit more challenging than usual!

Just as new daily routines begin, so do new food routines. The change of season is always exciting as you look forward to new food options. As I anticipate my menus of stews, roasts, chilis, hearty pastas and soups, I fondly bid adieu to zucchini (does it ever really go away??), eggplant, and garden fresh tomato and cucumber salads.

One dish that never changes, no matter the season, is pasta with broccoli.

It is quick and easy and a good way to sneak those greens in!

Begin with a large pot of boiling water. Add about a pound of broccoli florets that have been rinsed and trimmed.

Blanche the florets in the boiling water for about 2 minutes and remove from the water with a strainer. Allow to drain. Keep the pot on the burner as you will use this same water to cook your pasta.

In a large pan, saute 2 cloves of garlic in 5Tbsp of olive oil over medium heat.

When the garlic becomes fragrant (not burned) add the broccoli florets and stir well. (Make sure that the florets are very well drained because hot oil + water = a whole lot of mess on your stove top!) Season with salt and pepper.

Turn heat to medium low and add either one anchovy fillet or a small squirt of anchovy paste to the florets. Smash and break up the anchovy fillet well until it melts into the broccoli. Otherwise, mix the paste until it dissolves completely. (Not an anchovy lover here, but in this dish it is excellent and a little goes a very long way…also it is completely optional). This only needs to cook about 5 minutes. Turn the heat off.

In the pot of boiling water add 1 lb pasta. Orecchiette are great! Cook pasta according to package directions until al dente. Drain pasta, conserving about a cup of cooking water. Add the pasta directly to the pan with the broccoli. Mix well. Add cooking water as needed to thin out the sauce and also add a good helping of grated cheese…Parmigiano or Pecorino and mix into the pasta until creamy.

Serve immediately and obviously with more cheese!

Buon Appetito!!!

Sometimes chicken breast can be so blah.

This recipe turns “I Have No Idea What To Do With This” chicken into a fresh, zesty, and most of all, super easy dinner in no time!

Begin with thin sliced chicken breasts ( I had 8 of then to be exact). Coat lightly in pan searing flour. Wegmans sells this culinary wonder and it is a fantastic staple to have on hand – as the sifted flour is already seasoned with salt and pepper!

In a large non stick skillet, heat 2Tbsp butter in 4Tbsp olive oil on medium heat. When heated, but not smoking, add the flour coated chicken breasts.

Allow to cook until golden brown and then turn each breast over and allow to brown on the other side.

In a glass measuring cup add 1/4c white wine, 1/4c fresh lemon juice, and 2Tbsp dijon mustard. Mix well to combine, and then carefully pour the mixture over the chicken breasts in the skillet. Reduce the heat to low, cover the skillet with a lid and allow the chicken to cook another 10 minutes or so until the liquid begins to reduce. Before leaving the chicken to cook the last ten minutes, I added a few quartered pieces of a lemon to the pan, but you can also add about 2Tbsp of capers, or nothing at all!

Make sure to have e few slices of a fresh baguette handy because the tangy sauce is perfect for dipping!

Buon appetito!

Sunday is always pasta day. Always.

One of the quickest pasta dishes to make is pasta all Amatriciana. This pasta dish is named after Amatrice, a small town in central Italy that is located in an area known for its pork farming. One of the main ingredients in the sauce for this pasta is guanciale, which a cut of meat that comes from the pig’s cheek area or “guancia”. To note that guanciale can easily be substituted with pancetta which comes from the pork belly… and may be easier to find at the grocery store. Today I used pancetta. With a few basic steps and a few basic ingredients this pasta comes together and it never disappoints.

Begin by heating about 2Tbsp olive oil in a large skillet over medium heat. Add 4oz pancetta or thinly sliced guanciale. Allow to cook and brown a bit. When that pancetta starts heating up, the aroma is mouth watering!

At this point, you can add a dash of red pepper flakes if you like, for some added heat. Next add 1/2 of a chopped medium onion and 1 finely minced clove of garlic.

The smell of sautéing garlic speaks to my soul!

Stir the onion, garlic and pancetta (or guanciale) well to prevent any sticking. Also feel free to deglaze with a small splash of white wine. Give a good stir and when the onion is soft, add one 28oz can of crushed tomatoes.

Season with salt and black pepper to taste and allow to come to a gentle simmer. Lower the heat to medium low and partially cover the skillet and allow the sauce to cook about 15 to 20 minutes while you cook your 1lb of pasta according to package directions. L’Amatriciana is best served with a long pasta like spaghetti or bucatini. Drain the pasta and add it directly to the skillet with the sauce. Give a good stir to coat the pasta well.

Serve immediately with grated Pecorino or Parmigiano cheese.

Buon appetito!

Nothing says Italian quite like Tiramisu. It is wonderful in its simplicity…few ingredients, easy assembly, no baking. Consisting of lady fingers dipped in coffee and then nestled in layers of mascarpone, sugar, and eggs…you have to be out of your mind if you don’t love this dessert.

Begin by brewing espresso. When I make Tiramisu, I pull out the stainless steel cooktop espresso maker and go old school. I usually make about 12 cups of espresso to be safe. Pour the espresso in a bowl and allow to cool a bit.

Next separate six eggs. Place the whites in the bowl of a stand mixer and beat until soft peaks form.

Place the yolks in another bowl and beat with a hand held electric mixer. Add two 8oz containers of mascarpone cheese, and 1c of sugar. Beat until well combined.

To this mixture carefully fold in half of the beaten egg whites until incorporated, and then add the remaining egg whites and continue to fold to combine.

To assemble, use an 8×10 baking dish, and place one layer of lady fingers that have been quickly dipped in the cooled coffee. Add half the egg mixture and spread to cover the lady fingers completely.

Add another layer of dipped lady fingers and cover with the remaining egg/mascarpone mix.

Finally add a fine layer of cocoa powder. Cover and refrigerate.

To note, this recipe does include raw eggs so it is important to use the freshest eggs possible. Some recipes use eggs that are not raw, but tempered…I choose to live on the wild side!

This a perfect dessert for any occasion…and I promise it will not disappoint!

Buon appetito!

I love informal gatherings. A little bit of vino, lots of good friends, and quick easy finger food. Food that can be picked up and eaten without utensils makes for great mingling and easy peasy cleanup! One of my favorites are cheese puffs. They require water, butter, flour, and cheese.

Begin by placing one stick of butter and one cup of water in a medium saucepan. Bring to a boil. Once the butter has completely melted, add one cup of all purpose flour. Stir well with a wooden spoon until the mixture pulls away from the sides of the pan. (It is important to stir constantly or the flour will stick and burn and then you just have a mess). Remove the pan from the heat and allow to cool a minute or two. Then add four eggs and one egg yolk… one at a time. Using the wooden spoon, make sure to stir each egg until it fully incorporates into the flour/butter/water mixture before adding the next egg. As the eggs incorporate, the batter will go from being shiny and a bit “slippery” to being a bit sticky. Once all of the eggs are completely mixed in, add about 2c of any good quality shredded cheese. I have used Gruyere, Gouda, Asiago, Sharp Provolone, and shredded Parmigiano. Whatever you like. Mix the cheese into the batter. Grease two cookie sheets with butter. Using two teaspoons, drop teaspoon-sized mounds onto the cookie sheets. Leave a bit of space between each drop. Bake in a preheated 400 degree oven for 18 to 20 minutes. The puffs will rise and be golden in color when they are ready. The outside will have a bit of a crust and the inside will be moist and airy.

These cheese puffs are a great appetizer. They can be prepared the day before and refrigerated..and then popped in the oven (just allow them to come to room temperature before baking). Making them is easy…eating just one..well that is another story!

Buon appetito!

One of my favorite summer dishes is a salad of fresh vegetables and thick, crusty bread.

This recipe is super simple and it is a great option when you run out of ideas for dinner…like on a Friday night when the last thing you want to do is cook!

I began with one zucchini, one eggplant, one yellow summer zucchini, one red bell pepper, two banana peppers, and one small onion….you can use any of these in different quantities. Cut the vegetable into chunks. I left the skin on the zucchini and eggplant. Place on a large cookie sheet lined with parchment paper.

Generously drizzle with olive oil and season with salt and pepper. You can also add a minced clove of garlic, if you choose. Mix well to coat the vegetables with the oil and seasoning and place in a preheated 400 degree oven. Roast about 30 minutes or until the vegetables are soft and beginning to brown.

While the vegetables are roasting. Cut a loaf of crusty bread into five or six thick slices and then cube each of the slices. Place on another cookie sheet and put in the oven with the vegetables. Cook until the bread cubes are browned a bit, about 15 minutes.

Remove vegetables and bread cubes from the oven and place in a large bowl. Add a good drizzle of extra virgin olive oil and an equally good drizzle of Balsamic vinegar. Mix well. Adjust salt and pepper if needed to taste. Allow the salad to sit bit to incorporate the flavors before serving.

Serve in bowls while the vegetables are still warm. Great with a glass of white wine and cubed Parmigiano on the side.

Buon appetito!

One of my favorite condiments for pasta is pesto. Pesto is traditionally made from basil leaves, pine nuts, Parmigiano cheese, and extra virgin olive oil. It is one of my go to recipes, especially in the summer. It involves a few ingredients and no cooking! There are many variations, and they are all great. One of my favorites is pesto Trapanese. This pesto, born in Sicily, is an absolute must. It is fresh, fast and FABulous!

When I make this, I measure nothing. I literally use a handful of unsalted almonds (roasted or not), a handful of fresh basil leaves, and two handfuls of cherry or grape tomatoes. Place in the bowl of a food processor.

Season with salt and pepper. Also add a generous handful or two of freshly grated Parmigiano…which I forgot to do last night….cooking with a headache…UGH! Process until combined. With the machine running, I also add a good drizzle of extra virgin olive oil…only enough to loosen the pesto and make it a bit less chunky. That’s it!

Cook your pasta and add the pesto. Mix well, and at this point don’t be shy about adding another good drizzle of extra virgin olive oil and an even better dusting of freshly grated Parmigiano.

I do reserve a cup of cooking water to thin out the pesto if needed.

Although I am not a huge fan of summer….the love I have for summer cooking is real.

Buon appetito!

What a wonderful world it is where vodka can be used to make a sauce for pasta! I can honestly say that I love vodka sauce and every time make it, I ask myself why I don’t make it more often.

This sauce can be made a number of ways. My favorite is using fresh tomatoes that are steam peeled, seeded, and roughly chopped. But it’s Friday. I have had a long week, and I am not about to steam peel and seed tomatoes. Soooooo….canned crushed tomatoes it is!

To begin, finely mince 3 to 4 cloves of garlic. Add a good drizzle of olive oil to a pan and sauté the garlic on medium low heat until it becomes fragrant.

Do not allow the garlic to brown. I like to add a pinch of red pepper flakes at this point and then 1/2c vodka (1/3c would be fine, too, but what the hell go for 1/2c!). Use caution when adding the vodka to the hot pan as the oil could splatter. Add the vodka slowly and stir well. Allow the alcohol to evaporate…about 3 minutes or so and then add 1 28oz can of crushed tomatoes. Stir well.

Season to taste with salt and pepper. Partially cover the pan and allow the sauce to cook about 10 minutes. Finally add a 1/4c of cream and stir well.

The cream is optional, but it does give the sauce a bit of richness. Serve over any short pasta…penne is the best.

Buon appetito!

Cooking in the summer can be a chore. Not to mention doing dishes.

One pot meals that feature veggies, carbs, and proteins are a must. This is one of those dishes! It came to be by chance, when one night I had very little on hand, and I had no idea what to make for dinner. I had one lonesome eggplant, some ground pork, and pasta (always). The next thing I know, this dish is on the Marcantoni Family Favorites List.

To begin, trim the ends off a medium sized eggplant and cut it into cubes. Set aside.

Finely chop two shallots and sauté in a good drizzle of olive oil in a large pan on medium heat. When the shallot softens, add about one pound ground pork and brown completely. Remember to break the pork up as it browns to prevent large chunks.

Add one minced garlic clove and stir well. Then season with salt and pepper. Cook another minute or two and add the cubed eggplant with 3/4c white wine. Give a good stir and partially cover the pan with a lid. Allow the wine to reduce somewhat and the eggplant to become soft..about 10 to 15 minutes. (The eggplant is cooked when it feels soft and breaks apart when pushed with a wooden spoon). Adjust seasoning as needed. Finally add 1/4c pitted oil- cured olives (always have some on hand).

Give a good stir and remove from heat. Finish it off with 1 and 1/2c grated Parmigiano. Serve over rigatoni, penne, or farfalle…remember to save some of the cooking water to thin out the sauce when adding the pasta.

To note: I have substituted the ground pork with ground turkey breast or ground sausage….again..whatever I have on hand. It never disappoints!

Buon appetito!