Next stop on our whirlwind staycation -- Italy! So, you don't have a passport and a trip to Venice to float along in a gondola is so not in the budget this year...still indulge in some Italian fun with these easy treats. Yup all of these are yummies from the kitchen. Mangia beve!
-- Whip up some gelato. My husband visited Italy with his family (we were just dating, so I stayed back in NYC) and he fell in love with Italian gelato. I found this recipe for it. Check out this recipe from Giada de Laurentiis on the Food Network.
-- Make homemade pizza. This is a fun idea to get the whole family involved with this treat. Grab some dough and pizza sauce, have everyone add a topping or two.
-- Stop and get an espresso or cappuccino. When you are out before the baseball game, get a fun drink that you don't usually get, one that is from Italy.
-- Try some new great pasta, easy recipes. Pop some Chianti and enjoy these new meals:
5 tomatoes, seeded and diced
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 cup olive oil
salt to taste
2 tablespoons grated Parmesan cheese
1 pound pasta
Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours. Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.
1/2 pack green beans
1/2 fine stem asparagus
1 cup frozen peas
3 garlic cloves
1 large lemon
extra virgin olive oil
salt and pepper.
Prepare the vegetables - thickly slice the zucchini and cut each of the asparagus and green beans into three pieces. Heat a few tablespoons of extra virgin olive oil (e.v.o.o.) in a large pan, add the zucchini, season and fry for a few minutes ensuring not to let them color too much. Finely chop the garlic. Zest the lemon. Add both to the pan with the zucchini along with the juice of half a lemon. Make sure the garlic doesn't brown. Bring a pan of water to the boil and quickly blanch the asparagus and green beans, then immediately rinse them in cold water to prevent them from cooking further. Place the frozen peas in a bowl and cover with boiling water from a kettle. Leave to stand for a few minutes before draining. Bring a large pan of water to the boil. Salt generously, add the pasta and cook until al dente - err on the side of caution if using fusilli as it will lose its shape. Add the remainder of the vegetables to the pan. Squeeze over the juice of the remaining half a lemon, drizzle over some e.v.o.o. and season. Drain pasta and stir through the veg. If you wish drizzle over a little more e.v.o.o. Allow the pasta to absorb some of the juices before serving. I like to grind black pepper on it before eating.
What is your favorite pasta recipe?