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Recipes
Gazpacho, Anne Burrelll
By Bellacucinam
Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes
- 8 slices white bread, crusts removed, bread broken into big chunks
- 2 pounds tomatoes, seeded
- 1 English cucumber, peeled
- 1 large white onion
- 1 green bell pepper, seeds and pith removed
- 2 garlic cloves, smashed
- Kosher salt
- High quality extra-virgin olive oil
- 2 to 3 tablespoons sherry vinegar
- 1/2 cup to 1 cup tomato juice, if needed
Corn, Creamy w/Vegetables
By Bellacucinam
Put 2 cups of the corn and the milk into a blender or food processor, until smooth
- 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
- 2 cups nonfat milk
- 1 tablespoon olive oil
- 1 large onion, diced (about 2 cups)
- 1 medium red bell pepper, seeded and diced (about 1 cup)
- 1 medium zucchini, (about 1/2 pound) diced
- 2 cups low-sodium chicken or vegetable broth
- 2 plum tomatoes, seeded and diced
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup fresh basil leaves, cut into ribbons
Pasta Fagioli w/Orzo
By Bellacucinam
Heat large sautee pan over medium heat
- 3 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 jalapeno, minced
- 1 14.5 ounce can stewed tomatoes
- 2 15.5 ounce cans cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 8 ounce box orzo
- 1/4 cup chopped fresh Italian parsley
- salt and freshly ground black pepper
- grated Parmesan cheese (optional)
Pasta Puttanesca
By Bellacucinam
Cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet ove...
- 5 garlic cloves, forced through a garlic press
- 2 teaspoons anchovy paste
- 1/2 teaspoon hot red-pepper flakes
- 1/3 cup extra-virgin olive oil
- 1 (28-ounce) can whole tomatoes in juice (preferably Italian)
- 1/2 cup pitted Kalamata olives
- 2 tablespoons drained capers
- Pinch of sugar (optional)
- 3/4 cup coarsely chopped basil
Chickpeas and Swiss Chard in Parmesan and Sun-Dried-Tomato Broth
By Bellacucinam
In a medium soup pot, bring the broth to a simmer with the cheese rind and the chickpeas
- 6 cups low-sodium chicken broth
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus one 2-inch Parmigiano-Reggiano rind
- Two 15-ounce cans chickpeas, drained
- 1 bunch Swiss chard (3/4 pound), stems discarded and leaves cut into 1-inch ribbons
- 1/4 cup plus 1 1/2 tablespoons store-bought sun-dried-tomato pesto
- Kosher salt and freshly ground pepper
Shrimp, Lemon Garlic
By Bellacucinam
Meanwhile, season the shrimp with salt and pepper
- 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
- 2 large cloves garlic, minced
- Pinch of cayenne pepper (optional)
- Juice of 1/2 lemon, plus wedges for serving
- 2 tablespoons roughly chopped fresh parsley
Eggplant Rollatini
By Bellacucinam
Start with 2 large eggplants
- Eggplants
- Onion
- Dry Sage
- Dry Oregano
- Chives - to tie them
Cioppino - Giada
By Bellacucinam
Heat the oil in a very large pot over medium heat
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 5 cups fish stock
- 1 bay leaf
- 1 pound manila clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 pound uncooked large shrimp, peeled and deveined
- 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
Pork Tenderloin, Bacon Wrapped
By Bellacucinam
Preheat oven to 300 degrees F
- 1 head garlic, top sliced off
- 2 tablespoons olive oil
- 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- 12 fresh sage leaves
- 1 tablespoon chopped fresh thyme
- 12 1/4 -inch thick slices bacon
- 2 tablespoons olive oil
Spinach Rice
By Bellacucinam
In a large saucepan, saute the onion in olive oil for 5 minutes, then add the spinach and stir until the spinach wi...
- 1 large onion or 5 green onions, chopped
- 4 tablespoons olive oil
- 1 pound spinach, washed and roughly chopped
- 2/3 cup long-grain white rice
- 1 tablespoon chopped fresh dill
- Salt and freshly ground black pepper
- 7 1/2 cups water
- Lemon juice (optional)