Wednesday, October 17, 2018

Classic Cheesesteak Sandwiches

Proverbio Italiano of the day
"Pensa u buono... e vene u buone."


Meaning: Think of the good, and the good will come.

Sometimes dinner needs to be quick. But that doesn't mean taste and quality needs to be sacrificed. 

On nights when we just don't know what to make (because we've exhausted every idea throughout the week) these easy, and super quick cheesesteak sandwiches save the night. 

Be sure to make plenty... they will be gone by the time you turn around to make some more ;). Buon Appetito!

 Ingredients  
 
3-4 italian sub rolls
1/2 lb shaved beef meat
1 white onion
1-2 green bell peppers
2 teaspoons garlic
slices of provolone or mozzarella cheese
extra virgin olive oil
salt and pepper


let's make it 

1. Heat up large saute pan over medium heat. 

2. Drizzle olive oil in pan. 

3. Chop up onion and peppers in thin strips and add to the pan. 

4. Cook and stir the onions and peppers until they begin to caramelize.

5. Mince the garlic and sprinkle it in the pan, stir with rest of ingredients. 

6. Push over the peppers and onions and add the shaved meat into the pan. Have it cook for a few minutes and then mix it together with the peppers and onions. 

7. Cook all together, constantly turning over the meat and breaking it apart into smaller pieces. It should cook for about 3 minutes, turning the meat a brownish color. 

8. Take bread rolls and slice in half. Once the meat mixture is cooked, fill the bread rolls with a portion. 

9. Place provolone or mozzarella cheese over the filled sandwiches and place into oven to bake for a few minutes. Once the cheese is melted and the bread is crispy, you can take them out of the oven.


Thursday, August 16, 2018

Pomodori | Tomato Season 2018


Every year around my birthday, it is tomato jar making time. It is a tradition yes, but more of a necessity in every Italian household. 

When I was a little girl, I remember being so excited to join the older women-- my Nonna, Mom, and Aunts in the process of slicing, chopping, filling, and squishing the numerous jars with petals of basil already lining the bottom. 

It is a long and tedious process, of this I must admit. After all the jars have been filled, they then must cook in a pot large enough to be considered a pool for children. 

And then the sauce must be cooked again with seasoning once you are ready to use a single jar. 

But it is all worth it. The tomato jars can be used for everything and anything you cook. Not just reserved for pasta, but soups and rice and lasagna, and pizza... the list goes on and on. 

I love to document this special part of my life every year, because it is a part of my family and culture. One that I hope to carry with me to my future family for years to come. 

Thursday, July 5, 2018

Penne with Zucchini al Crema


Sometimes you just don't know what to cook anymore for dinner. We don't like to have meat too many times in a week, and I'll be honest tomato sauce with pasta also bores me if I have it more than once. Enter the creativity of incorporating vegetables into your dinner. 

We chopped up thin slices of zucchini the other night and added some spices and a splash of half and half...  voilĂ  a new addition to the menu. It's simple, you don't need too many ingredients, and simply delicious. Buon Appetito!


 Ingredients  
 

olive oil
1 clove garlic (minced) 
2 large zucchini
2-3 tablespoons of half and half cream or heavy cream
penne pasta (or whichever you prefer)
salt and pepper (to taste)
let's make it

1. In a pot add water and bring water to boil, cook penne pasta according to box directions. 
2. Thinly slice the 2 zucchini and set on the side. 
3. Place a skillet on low heat and begin to heat up olive oil. Add the minced garlic, stirring as you then place the zucchini slices. 
4. Cook the zucchini slices on low heat, be sure to turn and cook both sides.
5. Once the zucchini have been cooking for a few minutes, pour in the half and half, salt, and pepper. Stirring all of the ingredients together.
6. Once the penne pasta is cooked al dente, drain the water and mix the penne with the zucchini and cream sauce.