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Recipes
Bucatini All'Amatriciana
By Bellacucinam
Coat a large saucepan with olive oil
- Extra-virgin olive oil
- 8 ounces guanciale, cut in 1/4-inch strips
- 2 large onions, cut in 1/2-inch dice
- 1/2 to 1 teaspoon crushed red pepper flakes
- Kosher salt
- 2 (28-ounce) cans San Marzano tomatoes, passed through the food mill
- 1 pound bucatini or perciatelli
- 1/2 cup grated Parmigiano-Reggiano, plus extra for garnis
Apple Cinnamon Muffins
By Bellacucinam
Preheat oven to 375. In a large bowl, combine flour, sugar, brown sugar, baking powder and cinnamon
- 1 1/2 cups flour
- 1/4 + 2 tablespoons cup sugar
- 1/4 + 2 tablespoons cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 1/2 cup milk
- 1/3 cup butter, melted
- 1 egg, slightly beaten
- 1 cup finely chopped tart apple
Scallops, Pan Seared
By Bellacucinam
Pat scallops dry and season with salt
- 20 large sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
- 1 1/2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons thinly sliced fresh sage
Chicken Stew
By Bellacucinam
Pat the cleaned chicken dry, and then season the pieces with salt and pepper
- 1 (3 1/2 pound) chicken, cleaned and cut into 8 serving portions, and breast cut in 2 pieces
- Salt and freshly ground black pepper
- 3 tablespoons plus 1/2 cup extra-virgin olive oil
- 2 medium russet potatoes, peeled and cut into large cubes
- 2 red, yellow, or orange peppers, cored, seeded and cut into medium strips
- 1 stick celery, cut into large pieces
- 2 small unpeeled eggplants, cut into large cubes
- 2 medium carrots, peeled and thinly sliced into 1/2-inch thick rounds
- 2 tablespoons salt packed capers, rinsed and drained
- 1/2 cup whole pitted Sicilian olives (the green variety)
- 4 fresh plum tomatoes, cut into large pieces
- 5 whole chiles
- 1 1/2 cups dry red wine
- 1/4 bunch each fresh chopped mint leaves and parsley leaves
- Pinch chile flakes
Shrimp, Grilled w/Mango Salsa
By Bellacucinam
1.To make salsa: Combine all ingredients in a bowl
- Salsa:
- 2 large ripe mangoes, peeled, pitted, and diced
- 1/4 cup(s) minced red onion
- 1/4 cup(s) chopped cilantro leaves
- 3 tablespoon(s) fresh lime juice
- 1 teaspoon(s) minced fresh ginger
- 1/2 teaspoon(s) salt, or to taste
- 1/4 teaspoon(s) freshly ground black pepper
- Shrimp:
- 1 1/2 pound(s) large shrimp, peeled and deveined
- 2 tablespoon(s) reduced-sodium soy sauce
- 2 tablespoon(s) fresh orange juice
- 2 tablespoon(s) olive oil, for grilling
Risotto Cakes
By Bellacucinam
Put oven rack in middle position and preheat oven to 350°F
- 3 cups chilled mushroom risotto
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 2 cups coarse fresh bread crumbs
- 6 tablespoons olive oil
Pasta with Escarole, White Bean and Turkey Sausage
By Bellacucinam
Cook the pasta according to the directions on the package
- 3/4 pound whole-wheat bowtie (or other shape) pasta
- 1 tablespoon olive oil
- 1/2 medium onion, chopped, about 1 cup
- 3 cloves garlic, minced
- 6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
- 1 medium head escarole, rinsed, drained and chopped, about 8 cups
- 1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chopped fresh sage leaves
- Salt
- Freshly ground black pepper
- 1 ounce grated Parmesan
Pork Milanese
By Bellacucinam
Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 2 large eggs, lightly beaten
- 1 cup seasoned Italian bread crumbs
- 3 tablespoons vegetable oil
- 6 thin-cut pork chops
Risotto with Peas
By Bellacucinam
Bring broth to a simmer in a saucepan and keep at a bare simmer, covered
- 5 cups low-sodium chicken broth
- 1/2 cup finely chopped onion
- 1/2 stick (1/4 cup) unsalted butter
- 1 1/2 cups Arborio rice (12 ounces)
- 1/2 cup dry white wine
- 1 cup frozen baby peas, thawed
- 1/2 teaspoon finely grated fresh lemon zest
- 1 cup finely grated Parmigiano-Reggiano (2 ounces)
- 3 tablespoons finely chopped fresh flat-leaf parsley
Hearty Tomato Soup with Lemon and Rosemary
By Bellacucinam
In a large soup pot, melt the butter over medium-high heat
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 1 15-ounce can cannellini (white) beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 sprig of fresh rosemary, plus 1 teaspoon, minced
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup creme fraiche
- Zest of one lemon