I borrowed this idea from Lifeflix!
Used TJ's mashed garlic cubes
I used clams instead of mussels.
Omitted flounder. (Just used tuna, clams, and scallops)
Added a pinch of saffron
Served with TJ's Tuscan Pane bread (toasted) to mop up the juicy goodness.
- 1 lb whole milk ricotta
- 1/2 cup fresh Parmigiano-Reggiano
- 1 to 1/2 cups unbleached all-purpose flour
- 2 teaspoons salt
- 1 large egg, beaten slightly in small bowl
Combine all ingredients in a large bowl, except 1/2 cup of the flour. Mix together with hands until it forms a ball. Put dough on a wooden board and sprinkle with the remaining flour, and knead until no longer sticky.
Break out into small balls, about a handful. Roll into strips, and cut into 1-inch pieces, then roll with thumb on gnocchi board (optional).
Sprinkle with flour and spread onto a platter until ready to boil.
Cook in boiling water until floating. Doesn't take long at all.
Again, no excuses! All you need is ricotta cheese. I know you have the rest in your possession!
- Fettucini or your favorite pasta. (I usually make with Basic Ricotta Gnocchi)
- 1/4 lb fresh shelled peas or a 10 oz package of frozen tiny peas, thawed
- 4 tablespoons (1/2 stick) butter
- 1 medium yellow onion, finely chopped
- 4 oz prosciutto, cut into thin strips from a 1/4 inch thick slice
- salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 cup freshly grated parmigiano-reggiano cheese
If using fresh peas, cook them in boiling, salted water, until tender. If using frozen peas, thaw them. Drain and set aside.
Pour 4 quarts of water into a large saucepan or pot and place over high heat.
Melt the butter in a large skillet over a medium-low heat. Add the onion and cook until it has softened and turned a rich golden color. Add the prosciutto and continue cooking, stirring: 1-2 minutes.
Raise the heat to medium-high and add the cooked fresh peas or the thawed frozen ones. Season lightly with salt and black pepper (remembering that the prosciutto is already salty) and cook, stirring occasionally, for 2-3 minutes.
Pour in the cream and cook, stirring frequently, until it has reduced by half. Remove the skillet from the heat and set aside.
When the water for the pasta is boiling, and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop in the pasta all at once, stirring well.
When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. Taste for salt and serve at once.
Cooking is about the only thing keeping me sane these days. Lilly loves brussel sprouts and broccoli (they are the only 2 greens I can get her to eat!) so I try to incorporate them into many meals.
Cut in halves, spread in glass pan. drizzle with EVOO and season with salt and
pepper. Oven at 425, roast til crispy. (Also yummy with a little fresh lemon if you have it.)
- 1 lbs red potatoes
- chopped fresh rosemary
- 3 tb EVOO
- 2 tb Canola oil
- Sea Salt
Roast potatoes and rosemary in oil at 425 for 1 hour, turning every 10 mins.
When crispy remove, and toss with salt. Serve immediately!
- 1-2 lbs Pork tenderloin
- 1 lite beer (I used almost a full bottle of Miller Lite)
- handful chopped cilantro
- 4 frozen garlic cubes (or fresh)
- 1 whole poblano pepper
Slap it all in a crockpot and turn on high for 4-6 hours.
Great served on soft tortillas, with queso fresco.