Italy at Home

This is a recipe I found on Pinterest a really long time ago and have been repeating year after year. It was titled Prosciutto Tomato and Olive Spaghetti, I title it Yum.

Every time I search my Pinterest the link is blocked or broken so I cannot give credit to anyone, unfortunately.

It’s light but full of big flavors and when cooked while listening to Italian music you may have feelings of actually being in Italy!

Ingredients

▪ (1 pound) dried spaghetti

▪ (8 cups) cold water

▪ 2 teaspoons sea salt

▪ 3 tablespoons extra virgin olive oil

▪ 5 garlic cloves, finely minced

▪ 2 shallots, finely minced

▪ (~ 1 cup) pitted kalamata olives)

▪ 3 to 4 tomatoes, diced

▪ 1/2 cup dry white wine

▪ 2 tablespoons tomato paste or concentrate

▪ (3 tablespoons) unsalted butter, cut up

▪ reserved pasta water (optional)

▪ FRESH Parmesan cheese, grated

▪ a handful of flat-leaf parsley, finely chopped

▪ (less than 1/2 pound) prosciutto, preferably Parma , at room temerature

Instructions:

In a large pot, bring 8 cups) of cold water to a boil. When it boils, add salt and pasta. Cook according to package instructions, stirring often to loosen up the sticky strands.

Drain the cooked spaghetti, but save about 1 cup of the pasta water. Set aside.

Wipe clean the same pot and set over medium heat with olive oil. When oil is hot, lower heat to medium-low and sauté garlic and shallots until fragrant, about 1 minute.

Increase heat to medium again, add olives, and cook for 1 minute.

Add the diced tomatoes and cook until soft, about 1 to 2 minutes.

Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes.

Stir in tomato paste and butter until dissolved.

Put the pasta back in the pot and gently mix until each strand is coated in the sauce. Add reserved pasta water if the sauce seems too dry.

Toss with Parmesan cheese and sprinkle with chopped parsley.

Serve on warmed plates and garnish with prosciutto slices.

Preparation time: 25 minute(s)

Cooking time: 30 minute(s)

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CARBONARA WITH PAN SEARED SCALLOPS

Recipe from: Art and the Kitchen

Last night I made this delicious meal from Art and the Kitchen. It’s an extremely simple meal to make and is full of flavor so it brightened up our gloomy, rainy WA winter night. Enjoy!

COURSE: DINNER PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 30 MINUTES SERVINGS: 4 AUTHOR: LAUREEN KING

Perfectly seared scallops served with a quick and simple carbonara pasta.

INGREDIENTS

• Ingredients for Scallops

• 1 Lb scallops

• 2 tbsp olive oil

• 2 tbsp butter

• Salt and Pepper

• Ingredients for Carbonara

• 8 slices of thick cut bacon diced I try to find bacon with less fat, or cut away excess fat

• 1 shallot finely sliced

• 1 clove garlic leave whole

• 4 green onions

• 2 egg yolks

• 1/2 cup heavy cream

• 2 cup parmigiano reggiano grated

• fresh ground pepper

• 14 oz pasta of your choice -I used Spaghetti

INSTRUCTIONS

1 Pasta Carbonara

2 Start cooking pasta in large stainless steel pot.

3 In small bowl mix together cream, egg yolks and 3/4 of cheese.

4 In large skillet cook bacon until crisp, add shallots and 1/2 green onions.

5 Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)

6 When pasta is finished cooking, drain well, then add to skillet of bacon.

7 Toss well, then transfer to large bowl.

8 Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.

9 Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.

10 Perfect Pan Seared Scallops

11 Blot scallops with paper towel to remove any water. Salt and pepper.

12 Heat large non-stick frying pan, add 2 tablespoons olive oil.

13 Make sure frying pan is hot before adding scallops but not smoking.

14 Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)

15 Sear for about 2-4 minutes or when bottom is a nice golden brown. Don’t move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.

16 Turn to sear other side. (about 1-3 more minutes)

17 Add 2 tablespoons of butter to pan now.

18 Spoon the melted butter over the scallops as the other side finishes cooking.

19 Transfer to paper towel covered plate.

20 Keep warm in oven, if making in batches

Bison Burger

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The last time that we were in Colorado we had Elk chili and Bison burgers. Now, if you know me you know that I’m not a huge meat eater, never mind meat that is ‘out of the norm’ but I cannot deny that both were good! Since we moved to the middle of nowhere in North Carolina without great grocery stores I have made even LESS meat… but then I found my new favorite store – Harris Teeter! Some people may think, ‘oh, just a Harris Teeter?’ but clearly you’ve never seen my other options- yuck! This place doesn’t have 19 year olds with 3 kids running around the store, you don’t find deodorant in the dairy section because someone just up and thought, ‘hmmm deodorant? who needs it’ when looking at yogurt. This place plays soothing music, has LED lit aisles to save $ and energy AND their produce is not only locally grown but SO fresh and beautiful.

Anyway, back to the Bison Burger. I found some very lean very organic bison and decided to try to reproduce the bison burgers I saw in Colorado- here it is!

1 pound Ground Bison*
4 Gluten Free Buns, split and toasted, try these: http://udisglutenfree.com/products/classic-hamburger-buns/
Salt and pepper

1. Shape Ground Bison into four 1/2 inch thick patties.

2. Heat your pan with olive oil, do not add your patties until the pan is hot.

3. Pan fry, turning once, just until the pink has disappeared.

4. Toast your buns in the oven.

**I added, two pieces of turkey bacon, a slice of tomato, provolone cheese and a small amount of chopped onion to each burger**. 

Serves 4.
Per patty: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium.