Italian fish meatballs

Polpette di pesce, are crispy and aromatic fishballs, the size of a plump walnut, prepared with cod and flecked with thyme and parsley.  Whether fried, baked or stewed with tomato, these tiny beauties are easy and fun to make and super delish. A dish that everyone likes.

Bite-sized polpette di pesce is super versatile. Here are some ways to serve them.

• Serve with lime wedges as a starter.
• Serve with a crisp green salad for lunch, drizzled with some pesto sauce.
• Make a fish meatball sub. Place a few of the fishballs stewed in tomato sauce inside a kaiser bun topped with some cheese. Grill till cheese just melts.
• Serve over spaghetti drenched with tomato sauce and grated parmesan. Polpette di pesce is not traditionally served with pasta but hey, how does that matter. Tastes awesome. 

If you want a lighter version, you can bake the meatballs. Once prepped, place them on a baking tray lined with parchment paper, sprinkle with a little oil and bake in a preheated oven at 425 ° F for 12-15 minutes.

Polpette di pesce al sugo or fishballs stewed with tomatoes make for an even tastier meatball. Fry the prepared fishballs in hot oil for a couple minutes per side. Then immerse them in the pan of tomato sauce and cook for 15 minutes till plump.

Italian fish meatballs 

Ingredients: (Makes 24)

2 lbs skinless fish fillets (I used cod)
2 medium potatoes, boiled and mashed well
1 small red onion, chopped fine
1 egg, lightly beaten
2 cloves of garlic, minced
½ tsp lime zest
4 tbsp parmesan, grated
2 tbsp fresh cilantro, chopped fine
2 tbsp panko breadcrumbs
1 tbs Italian seasoning
1 tbsp hot sauce (optional)
Salt and black pepper to taste
Vegetable oil for frying

1. Steam the fish until it flakes easily,, about 10 minutes. Allow it to cool slightly, then flake with a fork.
2. In a bowl combine the fish, mashed potato, chopped onion, egg, cilantro, Italian seasoning, parmesan, lime zest, garlic, hot sauce, salt, and pepper. Combine the mixture well. 
3. Take handfuls of the mixture and shape into small balls. Roll over bread crumbs and set aside.
4. Place the prepared fish balls in the fridge, covered for about half an hour. (see note below)
5. Heat the oil in a  deep pan to medium high heat (till breadcrumb sizzles and turns golden when dropped). Deep fry the fish cakes in batches, turning around until golden and crispy on all sides.
6. Drain on paper towel and serve hot with lime wedges.

Note: Chilling the meatballs helps to set the shape and makes it easier to fry. It is a great make ahead tip for when you are serving fish balls for a party. Prep the fish balls till this stage and refrigerate the day before. Just fry before serving.

Antipasto

An easy and fun entertaining idea that comes together rather quickly and requires no cooking, just assembling. Antipasto is the traditional first course of an Italian meal. An assembly of small bites of finger foods served with wine before dinner to stimulate the appetite and may contain an assortment of fresh cheeses, cured cold cuts, a variety of olives and other pickled veggies, fruits, nuts, crackers, and breadsticks. Most of the ingredients can be store bought, but you can add your own touch to a few things to give a flavor boost. For a relaxed and delicious start to any dinner party or cocktail party serve up this beautiful plate of goodness.

Choose from this list of possible candidates. 

1. Olives - serve a variety of different olives. You get excellent marinated olives in the olive bars of grocery stores these days. You can also customize your own by flavoring them with herbs and spices. Nothing better than this briny goodness with a glass of cabernet. 
2. Cheese cubes - serve both aged and fresh kinds of cheese and try to incorporate sharp and mild ones to suit every palate. Pecorino Romano, bocconcini, Havarti, Parmigiano Reggiano, provolone, brie, gouda, provolone. You can marinate bocconcini or cubed feta in olive oil flavored with red chili flakes and fresh or dried herbs.  
3. Cured cold cuts - salami, prosciutto, ham, sardines, pepperoni, turkey breast. 
4. Vegetables - Add a burst of color and freshness, choose from an assortment of jarred marinated artichoke hearts, pepperoncini, pearl onions, roasted red peppers, capers, garlic. Or cut up some fresh carrots, radish. 
5. Fresh and dried fruit - Bright and colorful array of fresh and dried fruit will add an oomph to the antipasti. Choose from fresh figs, grapes, cantaloupe, dried apricots, grape tomatoes, berries.  
6. Nuts - walnuts, pine nuts, pecans, roasted almonds.
7. Breads and flatbreads - Garlic bread, crackers, breadsticks, rustic white, focaccia with rosemary.
8. Dips - marinara sauce, pesto sauce, hummus, tapenade.  

Just a few commonsense Antipasto Rules.

• Keep it simple and rustic so as not to overpower the main course, unless this is an appetizer and cocktails only party.  
• Antipasto should always complement the main meal that you plan to serve later. 
• To make interesting and eye-pleasing antipasti make sure to blend flavors, colors, and textures. Give your guests a choice of sweet, savory, spicy, sharp, crisp and crunchy. 

The antipasti above consists of three varieties of olives, pickled pearl onions, pepperoncini, sweet pickled bud peppers, 2 types of cheese one sharp and one mild , cured meats - ham and salami, fresh figs, sundried apricots, walnuts, breadsticks and Caprese salad bites (mini bocconcini, grape tomato and fresh basil leaf on a stick sprinkled with a little salt and pepper and drizzled with balsamic reduction).

Spaghetti squash lasagna

Its pumpkin and squash season and so I had to make these awesome tasting boats. This recipe uses spaghetti squash and has all of your favorite lasagna flavors without all of the carbs.

These lasagna style boats takes the basic components of lasagna - the spaghetti sauce and cheese and stuffs them into the squash, which essentially replaces the spaghetti pasta. Once roasted the spaghetti squash can be fluffed up to long strands, just like the spaghetti pasta. Replacing the pasta with the squash helps cut carbs in half, boost the fiber content, and packs lots of vegetables into each serving.

For stuffing, make your choice of pasta sauce - choose from vegetable, chicken, turkey. I made these using ground chicken. You can also use your choice of cheese. I used feta, as that is our family fave. Choose from Parmesan, mozzarella, sharp cheddar, ricotta or Romano.
If you can find small sized squash then each half will be a good portion size per person. Otherwise 2 squashes can serve 4-6 persons generously.

Ingredients:

For the roasted squash

2 small spaghetti squash, cut in half and seeded

1 tbsp oil

Salt and pepper to taste

Feta cheese 

Fresh basil, chopped

For the tomato sauce/meat sauce (recipe here)

Choose your option of spaghetti sauce from the basic tomato, meat or vegetable sauce. 

1. Roasting the squash:  Preheat oven to 400 F. Brush the inner flesh of the spaghetti squash with oil and season with salt and pepper. Place, cut side down, on lightly greased baking sheet. Roast for about 30 - 40 min until flesh is easily pierced. 
2. Make the spaghetti sauce: While the squash is roasting, prepare your choice of spaghetti sauce. (recipe here)
3. Cooking the lasagna boats: Using a fork, gently scrape and fluff up some of the inside of each spaghetti squash half. Divide the sauce between them and top with cheese. Bake at 400 F for 10-15 minutes till flavors blend. Then broil until the cheese has melted, about 2-3 minutes. 
4. Serve hot garnished with fresh basil.

Variations: 

1. Use ground beef, Italian sausage, ground chicken or ground turkey in your meat sauce.
2. Use your choice of cheese (Parmesan, mozzarella, sharp cheddar or Romano) instead of feta cheese. 
3. Instead of making the sauce from scratch, use your favorite marinara or other tomato sauce.
4. Instead of stuffing the squash shells, bake it casserole-style in a baking dish. Layer cooked spaghetti squash strands with the pasta sauce and cheese. Continue building the layers, ending with cheese. Bake until bubbly.

Chicken parmesan

Breaded chicken breasts, moist and juicy on the inside and crisp on the outside, baked with thick luscious flavorful tomato sauce bubbling underneath, topped with mozzarella and parmigiano-reggiano.
Created in America, this mouth watering dish has Italian roots and is a derivation of its cousin Melanzana alla Parmigiana, or Eggplant Parmesan. It is usually served over a bed of spaghetti with a side of greens. I sometimes serve it on a rustic toasted kaiser for a delectable sandwich.

Ingredients:
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup all-purpose flour
1 large eggs
1 cups panko bread crumbs
1/4 cup grated Parmigiano-Reggiano
1/2 tsp dry thyme
Vegetable oil
Olive oil
4 cups basic tomato sauce (recipe)
1/2 cup mozzarella cheese, grated
1/4 cup grated Parmigiano-Reggiano (optional)
Spaghetti pasta to serve
Fresh Parsely to garnish

1. Preheat the oven to 400 F. Prepare a baking sheet by spraying it lightly with oil. 
2. Slice the chicken breast horizontally to get two thinner cutlets. Season these with salt and pepper. Dust with flour to coat evenly on both sides. Tap off any excess flour.
3. In a large bowl combine panko, Parmigiano-Reggiano and thyme. In a separate bowl crack open the egg, add 2-3 tbsp milk and beat till yolk and white are combined. 
4. Dip the coated chicken cutlets in egg mixture and then dredge them in the panko mixture. Press down to ensure even coating. 
5. Heat 2 tbsp vegetable oil in a pan to a smoking high heat. Add the chicken breasts and sear both sides for a minute each till lightly golden. Do not over crowd the pan. Do this in batches. 
6. Place the seared chicken on the baking sheet, drizzle with some olive oil and bake in the oven for 15 minutes, till it reaches an internal temperature of 160 F. Remove from the oven.
7. Pour half the tomato sauce evenly in a casserole dish. Place the cooked chicken breasts carefully on the sauce. Spoon the rest of the sauce on the chicken, sprinkle with mozzerella cheese and top with additional Parmigiano-Reggiano if you want. 
8. Bake again till the sauce is bubbly and cheese has melted and turned lightly golden brown. this may take another 15 minutes.  
9. Serve over a bed of spaghetti sprinkled with fresh parsley OR inside a toasted kaiser bun sprinkled with red pepper flakes. 

Eggplant parmesan

Eggplant Parmesan

A lasagna like layered casserole with tomato herb sauce, cheese and sliced eggplant instead of pasta - Eggplant Parmesan is a true Italian comfort food - cheesy and tomato-ee with the meaty textured slices. A great option for when you are serving an Italian meal and have some vegetarian guests. 
The main thing to keep in mind here is the handling of the eggplant slices. Salting of eggplant is the key to success as this draws out the excess moisture from the slices before baking and ensures a robust sauce in the finished casserole. You don't want to end up with a watery mushy mess. 
Also am not a great fan of frying. A vegetable like eggplant absorbs a lot of oil specially when breaded, making it calorie dense (not to forget the mess in the kitchen). So I baked the breaded slices in the oven before layering it with the sauce. 

Ingredients: 
2 large eggplants
Olive oil
Salt and pepper to taste
1 egg
3/4 - 1 cup plain dry breadcrumbs
3/4 - 1 cup finely grated Parmesan cheese
1/2 teaspoon each dried oregano and thyme
5-6 cups tomato sauce (recipe here)
1 cups shredded mozzarella
Extra Parmesan cheese for topping (about 2-3 tbsp)

1. Cut the eggplants into 1/2 inch thick rounds. Sprinkle them with salt and leave in a colander for 15-20 minutes to sweat. Extract excess water by arranging slices on a clean dish towel and patting dry.
2. Meanwhile, preheat the oven to 425 F. Prepare two baking sheets by brushing with oil. Set these aside. Also, grease a large (9 X 13 inch) baking dish for later and set aside.
3. In a wide bowl whisk egg with a couple teaspoons of water. In another bowl combine equal quantities of breadcrumbs and Parmesan cheese (How much you need will depend on the size of your eggplants - anywhere between 3/4 to 1 cup each). Season with salt, pepper, oregano, and thyme.   
4. Dip eggplant slices in the egg mixture, dripping off excess. Dredge in the breadcrumb mixture and place on the prepared baking sheets. Bake for 15 minutes, turn the slices over and bake for another 15 minutes. The slices will turn golden brown and will be cooked through. 
5. Remove from heat and reduce the oven temp to 375 F.
6. Spread 2 cups of tomato sauce in the baking dish. Arrange half the eggplant slices over it, cover with more tomato sauce, spread half the shredded mozzarella cheese. Repeat layers of eggplant, then sauce followed by remaining mozzarella, topped with Parmesan.
7. Bake uncovered at 375 F for 30-35 minutes till sauce is bubbling and cheese has melted. remove from oven, cover with foil and let stand for 10 minutes before digging in.   

Lasagna

Chicken lasagna with spinach, mushroom and zucchini

The ultimate comfort food and the ultimate one dish meal, Lasagna is one of my most fave ways to indulge. It is a classic pasta casserole dish with layers of pasta, cheese and sauce. Many variations exist depending on the type of sauce and cheese being used and if it contains meat and or vegetables. This one here is a classic meat lasagna. I have used minced chicken since I am not a beef eater. But you can substitute beef, lamb or pork for chicken.

Ingredients: 
1 Package Oven ready lasagna noodles
3/4 cup shredded mozzarella (or your fave cheese)
2 tbsp olive oil
2 large zucchini chopped
2 cups mushrooms chopped
For the cheese sauce
500 gm ricotta cheese
2 eggs
1 lbs fresh spinach washed and finely chopped
For the meat sauce
2 tbsp olive oil
2 large red onions chopped
4-5 cloves of garlic
1 lbs ground chicken or lamb
4 large tomatoes chopped
1 can tomato puree
1 tsp sugar
salt to taste
3-4 bay leaves
2 tsp each basil and oregano
hot pepper sauce (optional)

1. To make cheese sauce mix all the ingredients together. Keep aside.
2. Heat 2 tbsp olive oil and brown the mushrooms. keep aside. In the same pan add zucchini and stir fry for 5-7 minutes till it becomes tender crisp. 
3. To make tomato sauce/meat sauce heat olive oil in a large stock pot and add onion and garlic. Saute for 2 minutes till onions soften a bit. 
4. Add ground chicken/lamb. Cook on high stirring often for about 2-4 minutes till chicken cooks a bit. 
5. Add all other ingredients and bring to a rolling boil for about 3-5 minutes. 
6. Simmer covered for about 30 minutes stirring every so often. Take out of heat and add the sauteed mushrooms and zucchini in the sauce. 
7. To assemble the casserole take a deep rectangular baking dish and grease it. Spread tomato sauce at the base evenly. Layer lasagna noodles on top without overlapping since they will expand on cooking. Spread half the cheese sauce evenly over the noodles. Top with another layer of lasagna noodles. Now spread tomato sauce evenly covering all the noodles. The moisture from the tomato sauce will cook the noodles. Sprinkle with half the shredded cheese evenly. Arrange another layer of lasagna noodles, followed by cheese sauce, followed by lasagna noodles , followed by tomato sauce, followed by the final layer of shredded cheese. 
8. Cover with foil and bake at 350 F for 45 to 50 min till everything is bubbling in there and noodles are cooked. Remove the foil and bake for another 10 minutes to brown the cheese. 
9. Take out of the oven and cover with foil again. Let rest for about 15 minutes before serving. 
10. Serve this with a green salad.

Chicken lasagna with spinach, mushroom and zucchini

Spinach artichoke pasta bake

Pasta baked with juicy tomatoes, artichokes, spinach, and mozzarella becomes a cheesy indulgence, an ultimate Italian comfort food. Make a casserole for Sunday brunch or serve as a side dish with any grilled meat, this is sure to please everyone at the table. A great dish to make for potlucks and a great option for a vegetarian main dish. Artichokes give a meaty texture and spinach and tomatoes add a wonderful flavor.

Ingredients: (serves 6-8)
4 cup dry pasta (macaroni, pastina or any small pasta)
1 tbsp olive oil
2 cups cooked cubed chicken or ham (optional)
2 cups fresh spinach
1 cup cherry tomatoes halved
1 can artichoke hearts (drained and diced)
crushed red chili pepper flakes, as per your spice quotient
½ onion, diced
4 cloves garlic, minced
1 tbsp flour
1 cup sour cream or plain hung yogurt
1 cup whole milk
2 cups shredded mozzarella
½ cup grated Parmesan cheese
Fresh/dry thyme
Salt and pepper to taste
Nutmeg

1. Preheat oven to 400°F. Grease a large casserole dish. 
2. Cook pasta in salted, boiling water according to package directions to a firm with a bite state (little less than al dente). Drain and set aside. 
3. While pasta is cooking, heat olive oil and add in the onion, garlic, and red pepper flakes. Cook for 2-3 minutes to slightly soften them. Do not brown. Add the flour and cook for a further minute to take the raw flavor out. 
4. Add in warm milk whisking slowly to avoid any lumps. Reduce heat to low. Stir in sour cream, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper, thyme, and nutmeg. Stir until everything is well-combined and melted. Turn off heat. 
5. Combine the cooked pasta, cooked chicken/ham (if using), spinach, artichoke and tomatoes in a large bowl. Add in the sauce and gently stir to coat. 
6. Pour into the prepared baking dish. Top with the remaining mozzarella. 
7. Bake uncovered for about 20 -25 minutes ... or until casserole is bubbly and beginning to brown. 
8. Serve hot with crusty garlic bread.

Mushroom risotto

This Italian rice dish cooked slowly in broth to a creamy consistency is a perfect complement to any grilled meat and chicken. Its no secret that a good risotto requires your undivided attention for about 20 minutes but its completely worth it. Make sure to serve it immediately. You can use any type of broth and wine is completely optional, although it adds a tonne of flavor. Parmesan cheese adds a fair bit of salt, so keep that in mind while seasoning it. 

Mushroom Risotto with Peas
Ingredients: serves 6
8 cups chicken/vegetable broth
2 tbsp unsalted butter
2 tbsp olive oil
1 cup finely chopped onions
10 ounces white mushrooms, finely chopped
3-4 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine (optional)
1/2 cup frozen peas, thawed
1/2 - 2/3 cup grated Parmesan
Salt and freshly ground black pepper to taste

1. In a heavy saucepan bring the chicken broth to a simmer. Keep the broth warm over very low heat. 
2. Meanwhile, melt the butter in a large pan and add olive oil. Keep heat at medium. 
3. Add onions and saute till soft about 5-7 minutes. 
4. Now add the garlic and mushrooms and let cook undisturbed for 3-4 minutes. Saute till mushrooms are tender and all juices evaporate another 2 minutes. 
5. Add the rice and stir to toast for a few minutes to toast and coat the grains with butter. 
6. If using add the wine and cook stirring till all liquid is absorbed. This will take 2-3 minutes. 
7. Now reduce heat to medium-low and add a cup of hot broth. Cook until the liquid is absorbed, stirring often, about 2-3 minutes. 
8. Continue to add a cupful of broth in this manner till rice is just tender and the mixture gets creamy. This will take about 15-20 minutes and during this time the rice will absorb 6-8 cups of liquid. 
9. Stir in the peas and cheese and season with salt and pepper. Serve hot and enjoy. 

Italian meatballs

The classic Italian meatball recipe, served with a delectably spiced tomato sauce, makes for a crowd pleasing starter or a mouth-watering accompaniment to any meal. You can use any ground meat you like or a combination of them. Chicken meatballs as always can be fried or baked. Both turn out delicious. This is a great make ahead recipe for a party. Just cook and sprinkle the cheese on top and refrigerate. Before serving, pop it in the oven at 350 F for 15-20 minutes till bubbly and hot.

Ingredients: (generously serves a crowd)
For Chicken balls (makes about 60)
2 lb Minced chicken
2 egg
1/2 red onion, finely chopped
5 cloves garlic, crushed
1/3 cup dry bread crumbs
1/2 tsp red pepper flakes
1 tsp dry Italian herb mix
2 tbsp grated Parmesan cheese
Handful fresh parsley, chopped fine
salt to taste

1. Mix all the ingredients till well combined. Cover and refrigerate for half an hour. 
2. With moist palms, shape into small one inch diameter meatballs and place on a greased baking sheet. Spray with olive oil and bake at 400 F for 15-20 minutes till browned and cooked through. 

For tomato sauce
1 tbsp Olive oil
1 Red Onions chopped
3 Cloves of Garlic chopped
2 Bay leaves
4 large tomatoes chopped
2 tbsp tomato paste
1/2 tsp Sugar
Salt to taste
1/2 tsp red pepper flakes
1/2 tsp each dry Basil and Oregano

1. In a large pan heat olive oil and add onion, garlic and bay leaves. Cook till onions soften and turn pink. 
2. Now add tomatoes, tomato paste, sugar and herbs, season with salt and pepper. Stir and bring to boil. 
3. Boil for 2-3 minutes on high, then simmer covered for 20 minutes. 
4. Add the cooked meatballs in the tomato sauce and bring to boil again. Simmer covered for 7-8 minutes till all the flavors of sauce are incorporated into the meatballs. 
5. Sprinkle with grated Parmesan or sharp cheddar and serve hot. 

Meatball sub sandwich

Tonight's Menu

Chicken meatball sub

Grilled multi-coloured peppers

Wine Pairing: Fruity Zinfandel

OR Beer

Chicken meatball sub with grilled peppers

Robustly flavored meatballs and a hearty tomato sauce makes for a wonderful sandwich filling. And if you top it with melted cheese then it becomes heavenly. During the chilly months try this hot sub sandwich instead of cold cuts. Pair it with grilled veges, oven fries or a crunchy coleslaw. These are great for entertaining, use mini burgers and place one meatball with sauce topped with cheese for a 2 bite sub. Kids will love this too. Meatballs can be made in advance and frozen.

Meatballs
Ingredients: makes about 25

1 lb minced lamb or chicken
1 egg
1/4 cup breadcrumbs
1/2 cup grated parmesan
1/2 red onion grated fine
4-5 cloves garlic minced
1 tsp each dried basil and parsley
salt and red pepper flakes to taste

1. Preheat the oven to 400F. 
2. Combine all the ingredients in a bowl and mix with hand till well combined but not over mixed. 
3. Place them in a greased baking sheet, spray with a little oil and bake for 15-20 minutes till golden brown and cooked through. Keep aside.

Marinara sauce for the meatballs
Ingredients:
2 tbsp olive oil
4-5 crushed garlic cloves
1 red onion chopped
1/2 tsp crushed red pepper flakes
1 can (28 oz) of crushed tomatoes
2 large fresh tomatoes roughly chopped
salt and black pepper to taste
1/2 tsp each dry basil and oregano

1. Heat oil in a pan at medium heat and add onion, garlic, crushed red pepper and dry herbs. Cook till onions brown a little. 
2. Add tomatoes and seasoning. Bring to a bubble and simmer for 15 minutes.

Chicken meatball sub with grilled peppers

Assembling the subs
Ingredients:

4-6 crusty whole wheat sub rolls
2 cups shredded cheese (use your fave variety)

1. Combine meatballs and marinara sauce. Pile them on to the sub rolls, at least 4 per roll. 
2. Top with shredded cheese and place them under the broiler for a few minutes to melt cheese. 
3. Serve with grilled multi colored peppers or Coleslaw or Funky fries.

You might also like these burgers

Indian style burger

Greek lamb burger

Moroccan chicken burger

Chicken slider

Jerk Chicken burger

Fish burger

Thai chicken burger

Chicken Piccata

Tonight's Menu

Chicken Piccata

Spaghetti with butter and cheese

Steamed Broccoli 

Wine Pairing: Citrusy light white such as Pinot Grigio, Chablis

Chicken Piccata

Chicken Piccata is a classic Italian dish served with a tangy lemony sauce. Slice the chicken breast and then flatten them between two sheets of plastic wrap to even out the thickness of the meat. This ensures even cooking all across.
This can be served with rice or pasta as a side dish accompanied by a steamed vegetable. It tastes great with veggie rice and simple spaghetti tossed in butted and cheese.

Chicken Piccata
Ingredients: (serves 4-6)
2 skinless and boneless chicken breasts, butterflied and then cut in half
Salt, paprika and freshly ground black pepper
All-purpose flour, for dredging
2 tbsp butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
splash of white wine
1 tsp capers
1/3 cup fresh parsley, chopped

1. Season the chicken with with salt, pepper and paprika. Dredge chicken in flour and shake off excess. 
2. In a pan over medium heat, melt the butter with olive oil. Add chicken and cook for 3 minutes per side till chicken browns and is just shy of fully done. Remove chicken and keep warm. 
3. In the same pan, add capers, lemon juice and stock and wine. Bring to a boil scraping all the brown bits from the pan. Return the fried chicken to the pan and simmer for 3-5 minutes. 
4. Serve drizzled with the lemon sauce and sprinkled with parsley.

Lemon chicken piccata with spaghetti tossed in butter and steamed broccoli

Spaghetti with butter and cheese
Ingredients: (serves 4-6)
Spaghetti pasta
Butter
Salt
Freshly ground black pepper
Fresh Parmesan cheese
Red pepper flakes
2-3 cloves garlic

1. Boil pasta in salt water according to package directions. Drain 
2. In a skillet melt butter and add grated garlic, red pepper flakes and boiled pasta. Remove from heat 
3. Gently coat the pasta with the butter mixture. Sprinkle black pepper and grated Parmesan and serve immediately.

Stuffed Shells

Tonight's Menu

Stuffed Conchiglione

with chicken, spinach, and ricotta cheese

Salad greens

Wine Pairing: Medium body Red and Rose wines

As children, I remember our visits to the seaside in Gujarat and the hunt for the perfect shells to carry back home. These were treasures to remember those lovely summer holidays by. Whenever I cook Conchiglione or giant pasta shells I am reminded of those gorgeous sunsets and long walks at the seashore. 

These cowrie like shells are definitely a 20th-century innovation since it would be difficult to mold these by hand and one only comes across the machine made shells in the stores. These are made thick walled and are tough enough to withstand the boiling, stuffing and baking processes. Other stuffed kinds of pasta include tufoli, manicotti, and lumache and throughout the provinces of southern Italy, one can find these stuffed with cheese, greens and meats, even potato.

This recipe is almost like making lasagna but you stuff the pasta instead of layering it. This recipe is a great hit with everyone. I used ground chicken, but sausage tastes great too. For a vegetarian version just omit the meat and increase the quantity of spinach and cheese.

Stuffed Shells Casserole
Ingredients: serves 4-5
300 gm jumbo pasta shells (40 shells)
1 finely chopped red onion
3 cloves garlic minced
1 pound ground chicken
4 cups fresh spinach chopped fine
11/2 cup ricotta cheese
1 egg
1 cup grated Parmesan cheese
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1/2 - 1 tsp cayenne pepper
1/2 - 1 tsp ground black pepper
3 cups of plain tomato sauce (recipe)

1. Preheat oven to 350 F and grease a large casserole dish for baking. 
2. Cook pasta shells in a large pot of boiling water until al dente, stirring occasionally to prevent shells from sticking together. Drain and rinse in cold water, sprinkle some olive oil so they don't stick with each other. Keep aside to cool.To prepare the stuffing - Heat 1 tbsp oil in a pan. Add onion and garlic and cook stirring for 4-5 minutes till they soften. 
3. Add ground chicken and cook until its brown and fully cooked. Add the spinach and cook on high for 3-5 minutes till spinach wilts and most of the moisture evaporates. 
4. Remove from heat and season with salt and pepper. Cool for 5 minutes. 
5. Meanwhile combine ricotta cheese, egg and all the remaining herbs and spices. Mix the cheese and spinach mixture together. 
6. Spoon the filling into each cooked pasta shell. 
7. In the prepared casserole dish spread half the tomato sauce on the base. Place the filled shells on it. Pour the remaining tomato sauce on top and sprinkle with parmesan cheese. 
8. Bake uncovered for 20 minutes until bubbly. Remove from heat and rest for 5 minutes before serving.

Spinach and ricotta pasta

Tonight's Menu

Brown rice penne pasta with

Spinach ricotta sauce

Grilled Fish

Wine Pairing: Chianti, Sauvignon Blanc

Brown rice penne with spinach and ricotta cheese

The awesome flavour of fresh ricotta cheese with spinach makes for a wonderful sauce to serve over any pasta. This combo goes very well with a hint of nutmeg which gives it that Mmmm... feeling. Very often I use the brown rice pasta, available in most health food stores. It gives a nutty flavour and a slight bite in the texture and holds upto any sauce creamy or tamotoee. Serve it by itself or alongside grilled fish with a fruity white wine. I don't see this being paired with a red. 

Ingredients: (serves 4-5)

1 lb. fresh spinach, trimmed, washed, and dried well
1 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
4 cloves garlic
Freshly ground black pepper
1 cup fresh ricotta cheese
1 cup milk (can use light cream )
Pinch nutmeg (optional but recommended as it adds tonnes of flavour)
salt and black pepper to taste
1 lb. dried penne or fusilli pasta (I used brown rice penne)
1/2 cup freshly grated Parmigiano-Reggiano
toasted pine nuts or almonds

1. Bring a large pot of salted water to a boil.
2. Shred the spinach in thin long strips. You should have about 8 packed cups of shredded spinach.
3. In a large pan, heat the olive oil and butter over medium-high heat. Add the garlic and cook, stirring, for about a minute. Stir in the spinach into the pan. Cover and steam the spinach until it's wilted but still bright green, stirring as needed to cook the spinach evenly , about 5 minutes.
4. Meanwhile, in a bowl, stir together the ricotta, milk, and nutmeg, until smooth. Add this into the spinach and season with salt and pepper. Reduce the heat to medium low and simmer for 5 minutes.
5. Cook the pasta as per package directions, stirring occasionally, until al dente.
6. Reserve 1/2 cup of the pasta cooking liquid. 
7. Drain the pasta well and return it to its pot over low heat. Add the spinach mixture and enough of the reserved cooking liquid to make a sauce that lightly coats the pasta. Toss thoroughly. 
8. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm serving platter or individual bowls, sprinkle with toasted pine nuts and serve.

Pasta with spring flavours

Tonight's Menu

Whole Grain Bow tie pasta

with asparagus and pine nuts

Wine Pairing: Pinot Grigio

Lemony bow tie pasta with asparagus and pine nuts and sun dried tomatoes

Pasta can be enjoyed in every season and what makes it special is the seasonal ingredients and subtle flavors. This version is fresh and tangy and a wonderful addition to a spring menu. I love adding peppers to pasta but you can omit them as there are loads of other veges here.

Pasta with spring flavors

Ingredients: serves 4
2 tbsp olive oil
1/2 lb mushrooms thinly sliced
2-3 cloves garlic grated
1 lb asparagus, trimmed and cut in 1 inch length
1 large red pepper or 1/2 lb sugar snap peas
2 tbsp diced sun dried tomatoes soaked in 2-3 tbsp dry white wine or water
3 cups whole grain bow tie (or fusilli) pasta
1/2 cup fresh coriander and mint leaves chopped
2-3 tbsp lemon juice
salt and pepper to taste
1/4 cup toasted pine nuts
1/4 cup grated Parmigiano-Reggiano

1. Put a large pot of salted water to boil. 
2. Toast pine nuts in a hot pan for 2-3 minutes, keep aside. 
3. Heat oil in a large pan. Add garlic and all the vegetables and sauté for 2-3 minutes. Add the sun dried tomatoes along with the liquid and cook for 5 minutes on medium heat till vegetables are tender crisp. Remove from heat. 
4. Meanwhile cook pasta as per package directions until al dente. 
5. Drain pasta and add to vegetables. Season with salt and pepper, add chopped fresh herbs and lemon juice and give it a quick toss. 
6. Serve topped with pine nuts and Parmigiano-Reggiano.

Lemony bow tie pasta with asparagus and pine nuts

Spicy Penne Rigate with Sausage and Peppers

Tonight's Menu

Spicy Penne Rigate

Grilled Peppers

Grilled hot Italian Sausage

Wine Pairing: Merlot, Zinfandel

Spicy Penne Rigate with Hot Italian sausages and grilled peppers

Combining the velvety spicy tomato sauce with hot Italian sausages and grilled bell peppers creates a delectable pasta dish liked by all. I always use the Penne Rigate for this combo since it has more ridges to accumulate the tomato sauce. The plum tomatoes combined with cherry tomatoes give it the tartness to balance out the heat from red pepper flakes and Italian sausages.

Make use of the grill for the peppers and sausages while you boil the pasta and simmer the sauce. Then combine all and its dinner time.
Ingredients: (serves 4)
2-3 hot Italian sausages
4 bell peppers of assorted colours cut in strips
3 cups whole wheat penne pasta
2 tbsp olive oil
3-4 cloves garlic grated
1 red onion chopped
2 cups plum tomatoes crushed
2 cups cherry tomatoes halved
2 tsp dry basil
1 tsp red chilli flakes (optional)
handful fresh coriander chopped
salt and pepper to taste
1/2 cup grated cheese Parmigiano-Reggiano or your choice of cheese ( I used feta )

Grilled Peppers 

1. Keep a large pot of water with 1 tsp salt to boil and preheat the grill. 
2. Take bell peppers in a large bowl and toss them in 1 tbsp olive oil and 1 tsp dry basil. 
3. Grill the sausages and peppers till sausages are fully cooked through and peppers are slightly charred.  
4. While these are grilling heat 1 tbsp olive oil in a large pan and sauté garlic, onion and red chilli flakes till onions turn pink about 3-4 minutes. 
5. Add the tomatoes and basil along with salt and pepper and cook on high till the mixture starts to boil. Simmer covered for 5-7 minutes. 
6. Boil pasta according to package directions until al-dente, drain. 
7. When the sauce is done take it off the heat and add boiled pasta along with grilled peppers. Mix to combine. 
8. Slice the grilled sausages. 
9. Serve pasta in individual bowls topped with sliced sausage, grated or crumbled cheese and fresh coriander. 

Spicy Penne Rigate with Hot Italian sausages and grilled peppers

Spaghetti with Meatballs

Tonight's Menu

Spaghetti with Chicken meatballs

Toasted baguette rubbed with garlic and drizzled with olive oil

Wine Pairing: Sauvignon Blanc, Riesling

Spaghetti with meatballs

There is nothing more satisfying than a bowl full of spaghetti and meatballs topped with the perfect tomato sauce. This is certainly not an authentic Italian dish but an American adaptation. But boy is it good. Specially from a kids' outlook, twirling and swirling the strands of pasta in the sauce and sucking them in.
We don't eat beef in our house so I usually make the chicken or lamb meatballs, and you can certainly use any ground meat you like for this recipe. Start with tomato sauce and while its simmering, prepare the meatballs.

Top with grated Parmesan and fresh basil

Tomato Sauce
Ingredients: (Makes 7 cups)
2 tbsp Olive oil
4 Red Onions chopped
5 Cloves of Garlic chopped
4 Bay leaves
1 cup slivered carrots (optional)
12 Tomatoes chopped
1 can Tomato Paste
1 9 oz can Tomato Puree
2 tsp Sugar and Salt to taste
1/4 cup each Fresh Basil and Oregano (1 tbsp each if using dry)    

1. In a large pan heat olive oil and add onion, garlic and bay leaves. Cook till onions soften. 
2. Add the carrots and season with salt and pepper. Cook on high for a minute. 
3. Now add tomatoes, tomato paste and puree, sugar and herbs. At this point can add a tsp or two of hot chili sauce. Stir and bring to boil. 
4. Boil for 2-3 minutes on high, then simmer for 15 minutes.

Meatballs simmering in Spaghetti sauce with slivered carrots

Chicken meatballs
Ingredients: (makes about 25)
1lb minced chicken or turkey
1 egg
1 small onion chopped fine
1/3 cup breadcrumbs soaked in 1/3 cup milk
1/3 cup grated parmigiana (optional)
salt and black pepper

1. Mix all the ingredients for chicken balls together and shape into 1 inch balls. 
2. Deep fry or bake at 375 F for 10-12 minutes till brown on all sides. 
3. Add to the simmering tomato sauce and cook for 10-12 minutes till cooked through.

While this is cooking, boil pasta according to package directions al dente. Drain and serve with meatballs and tomato sauce, topped with fresh chopped basil and grated parmigiana.
Use your toasted bread (plain or flavored with garlic butter) to wipe off any sauce in the plate. Yummmm!!!!

Italian Wedding soup

 

Italian Wedding Soup with spinach and barley

Winter is definitely soup season and here is one of the heartiest. My kids call it the meatball soup. A complete meal on its own, this dish consists of chicken broth with some greens (spinach, endive, kale, etc.), meatballs and some form of grain (mostly in restaurants you will see orzo pasta or pastina). Very quick to make and gives tonnes of satisfaction. I used lean minced chicken for the meatballs, spinach as my greens and barley instead of pasta. If you have never tried barley, you are in for a treat. It is slightly nutty with a lot of body and chewy pasta-like consistency. Extremely high in dietary fiber and selenium, it is one of those wonder foods which is not very widely used yet is very good for you. I highly recommend this recipe for this season. Try it out once and you will be hooked.
Ingredients: (serves 6)
For the chicken meatballs
1 lb lean ground chicken
2 tbsp bread crumbs
1 tsp minced garlic
1 egg lightly beaten
handful fresh coriander chopped fine
salt and pepper to taste
1-2 tbsp grated Parmesan cheese(optional)

For the soup
2 tbsp olive oil
1 large red onion chopped fine
2 cloves of garlic chopped fine
1 large carrot diced
2 celery stalks chopped
8-10 cups chicken stock
3/4 cup pearl barley
10 ounces fresh spinach washed and roughly chopped

1.  Preheat oven to 375 F.
2. Mix all the ingredients for the meatballs and drop one inch meatballs onto a parchment lined baking sheet.
3. Bake for 20-30 minutes till cooked thru and slightly browned.
4. While the meatballs are cooking heat oil in a large stock pot and saute onion, garlic, carrots and celery for 5 minutes till soft.
5. Add the stock and bring to boil. Add barley and simmer for 15-20 minutes. The barley is just about done at this point. If you are using pasta, cook according to package directions. You might need less stock with pasta as cooking time will be almost half.
6. Add spinach and meatballs and cook on high for 5-6 minutes till spinach wilts and meatballs take on the flavor.
7. Ladle soup into bowls and sprinkle with grated Parmesan and serve with fresh rolls.

Italian Wedding Soup serve with fresh rolls

Three Cheese Lasagna

It takes a while to prepare and requires many ingredients but its worth the effort. A one dish meal with every food group. Lasagna is a classic pasta casserole dish with layers of pasta, cheese and sauce. Many variations exist depending on the type of sauce and cheese being used and if it contains meat and or vegetables.
I am posting this recipe for a friend of mine. I haven't seen her in over 14 years, yet she still remembers the lasagna I made once as I do her biryani. Since then my version for this recipe has changed hopefully for the better.

Ingredients:
1 Package Oven ready lasagna noodles
3/4 cup each shredded mozzerella and monterey jack(or your fav blend)
For the cheese sauce
400gms ricotta cheese
2 eggs
1lbs fresh spinach washed and finely chopped
For the tomato sauce (makes 9 cups with meat and 12 without )
2 tbsp olive oil
4 large red onions chopped
4-5 cloves of garlic
2 lbs ground chicken or lamb
12 large tomatoes chopped
1 can tomato puree
1 can tomato paste
2 tsp sugar
salt to taste
3-4 bay leaves
2 tsp each basil and oregano
hot pepper sauce (optional)
5-6 cups chopped vegetables(carrots, green peppers, celery, zucchini, mushrooms)

1. To make cheese sauce mix all the ingredients together. Keep aside. 
2. To make tomato sauce/meat sauce heat olive oil in a large stock pot and add onion and garlic. Saute for 2 minutes till onions soften a bit. 
3. Add ground chicken/lamb and vegetables(for meat sauce) or only the vegetables(for vegetarian version). Cook on high stirring often for about 2-4 minutes till chicken cooks a bit. 
4. Add all other ingredients and bring to a rolling boil for about 3-5 minutes. 
5. Simmer covered for about 30 minutes stirring every so often. 
6. To assemble the casserole take a deep rectangular baking dish and grease it. Spread 2 cups of tomato sauce at the base evenly. Layer lasagna noodles on top without overlapping since they will expand on cooking. Spread half the cheese sauce evenly over the noodles. Top with another layer of lasagna noodles. Now spread 2 cups of tomato sauce evenly covering all the noodles. The moisture from the tomato sauce will cook the noodles. Sprinkle with half the shredded cheese evenly. Arrange another layer of lasagna noodles, followed by cheese sauce, followed by lasagna noodles , followed by tomato sauce, followed by the final layer of shredded cheese. 
7. Cover with foil and bake at 350F for 35-40 min till everything is bubbling in there and noodles are cooked. Remove the foil and bake for another 10 minutes to brown the cheese. 
8. Take out of the oven and cover with foil again. Let rest for about 15 minutes before serving. 
9. I usually serve this with a salad. 

Tomato sauce

This fresh tangy basic tomato sauce recipe can be used in many dishes. Spread it on pizza, toss it with pasta, fish, chicken or veggies. This versatile basic sauce freezes well too. So when you have lots of fresh tomatoes you can make this and freeze in small amounts. I have also added two variations of this sauce. One is the meat sauce where you can add ground chicken or mutton and use it in lasagna, or in spaghetti bolognese. Substitute meat for a bunch of veggies and make the veggie tomato sauce.

For plain tomato sauce (makes 9 cups)
2 tbsp olive oil
4 large red onions chopped
4-5 cloves of garlic
1/2 tsp red chili flakes
12 large tomatoes chopped fine
1 can tomato puree
1 can tomato paste
2 tsp sugar
Salt and pepper to taste
3-4 bay leaves
2 tsp each basil and oregano
1 tsp hot sauce

1. To make tomato sauce heat olive oil in a large stock pot and add onion and garlic and bay leaves. Saute for 2 minutes till onions soften a bit. 
2. Add red chili flakes and the dry herbs. Saute for 20 seconds. 
3. Add all other ingredients and bring to a rolling boil for about 3-5 minutes. 
4. Simmer covered for about 30 minutes stirring every so often.

For meat sauce (makes 9 cups)
In addition to above ingredients
2 lbs ground chicken or lamb

1. Add ground chicken/lamb after step 2. 
2. Cook on high stirring often for about 2-4 minutes till chicken/lamb cooks a bit. 
3. Continue with the basic sauce process from step 3.

For vegetable tomato sauce (makes 12 cups)

In addition to ingredients for basic tomato sauce

5-6 cups chopped vegetables(carrots, green peppers, celery, zucchini, mushrooms)

1. Add all the chopped veggies after step 2. 
2. Cook on high stirring often for about 2-4 minutes to sweat them a bit. 
3. Continue with the basic sauce process from step 3.

Dishes you can make using the tomato sauce

Eggplant Parmesan

Chicken, mushroom, spinach Lasagna

Three cheese Lasagna

Portobella mushroom Pizza

Italian meatballs

Stuffed shells

Spaghetti with meatballs

Feta Olive pizza