Recipe: Cajun Shrimp Italiano

This delicious Cajun recipe highlights some of Louisiana's Italian roots, with the use of local seafood, Italian seasonings, wine, and Cajun spices. Makes a delicious, quick and simple, yet impressive appetizer to serve guests!

Cajun Shrimp Italiano
(Serves 4 as an appetizer.)

Ingredients:

1 cup olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp dried rosemary, crushed or chopped
1 tsp Cajun seasoning blend
3 bay leaves
4 garlic cloves, grated
2 lbs large size fresh Louisiana shrimp, cleaned and butterflied
1 cup dry white wine
crusty bread for dipping

Directions:

1. In a large heavy skillet over medium-high heat, add the oil and all the seasonings and cook for just 30 seconds, stirring, until garlic gets fragrant, then immediately add shrimp and fry fast until shrimp is just nice and pink; this will take about 6 or 7 minutes tops.
2. Turn heat down to medium-low and slowly stir in the wine.
3. Simmer gently (turn heat down more if you need to) until the liquid is reduced by about 1/3 to 1/2.
4. Dump the shrimp and all the juice into a large bowl, and serve down-home style with a pile of crusty bread for sopping up the juice.

Recipe: Italian Sausage And Bean Soup With Pasta

Quick, easy, simple, and delicious, this recipe is the essence of Italian cooking! It's great for a cold winter night, and easy to tailor to your own tastes - try different pasta shapes, different kinds of beans, add different herbs, etc. to make it your own. Use fresh (or frozen) ripe tomatoes for a fresher, lighter taste. 

Sausage And Bean Soup With Pasta
Ingredients:

1 pound fresh Italian sausage
1 cup onion, chopped
2 tsp olive oil
28 ounces diced tomatoes (or 4 large fresh tomatoes, diced)
1 cup pasta (shells, penne, ziti, or other sturdy pasta)
2 chicken bouillon cubes (or 4 cups fresh or frozen chicken broth or stock)
3 1/2 cups water, hot
18 ounces kidney beans or white beans, cooked (or canned) & drained
Parmesan cheese (optional)

Directions:

• Brown the sausage and onion in the oil in a large skillet over medium high heat for approximately 5 minutes. 
• Once the sausage and onion have been browned, add the tomatoes with their juice, the pasta, bouillon cubes or broth, and water.  Bring to a boil, reduce the heat, then add the beans. 
• Make sure soup is just simmering, then cover pot, and simmer for about 10 to 15 minutes or just until the pasta is al dente.
• Serve hot in bowls sprinkled with Parmesan cheese if desired.

Recipe: Classic Spaghetti Aglio e Olio

This is probably the simplest Italian recipe in existence!  Stripped down to the basics of classic Italian food - spaghetti, garlic, and olive oil - this recipe also can serve as the basis for dozens of variations and other delicious Italian recipes.

If you want a bit more substance, try adding grated Italian cheeses, fresh herbs of your choice, or fresh diced ripe tomatoes. If you have more time, or want more variety, add diced cooked chicken, sundried tomatoes, sauteed mushrooms, onions, and/or green or red peppers, or sliced olives - or top with a variety of sauces - your creativity is the only limit to this dish!

Classic Spaghetti Aglio e Olio
(Serves 4-6.)

Ingredients:

Spaghetti all' aglio, olio e peperoncino.(Photo credit: Wikipedia)

1 lb spaghetti
1 tsp salt
1/2 cup good olive oil
4 garlic cloves, grated
*other ingredients optional

Directions:

• Fill a very large pot (an 8 quart pot works best) with water, add the salt, and bring to a boil. (Hint: cover the pot so the water boils sooner.)
• Once the water is boiling, add the spaghetti (leave lid off the pot now), turn heat down to medium-low, and gently cook the spaghetti until just al dente. Read the package directions for guideline. Drain well and put back in pot, cover and keep hot.
• Put the olive oil and garlic in a very large skillet over medium heat and cook, stirring, just until garlic gets golden and fragrant, but not brown or burned - 30-60 seconds should be plenty. 
• Transfer the cooked spaghetti to the skillet and, using a pair of tongs, toss the spaghetti so it gets coated with the aglio e olio (garlic and oil) sauce.
• *You may add other ingredients as you wish, such as herbs, peppers, olives, and/or Parmesan cheese, etc. (Also see suggestions above.)

Recipe: Linguine With Fresh Tomatoes And Avocado Cream Sauce

This delicious dish combines fresh flavors of tomato and lemon with the creamy indulgence of heart-healthy avocados for a taste treat that will fill you up and leave you satisfied, without having to over-eat.

Linguine With Fresh Tomatoes And Avocado Cream Sauce
(Serves 3-4.)

 (Photo credit: Wikipedia)

Instructions:
1 (8 oz) pkg uncooked pasta
1 Tbsp olive oil
2 avocados (must be very ripe)
1 lemon, zested and juiced
2 garlic cloves, minced
1/4 cup reserved pasta cooking water
salt and pepper to taste
1 cup cherry or grape tomatoes, halved

Directions:

• Fill a large pot with salted water, bring to a boil, add pasta and cook until just al dente. Ladle out at least 1 cup of cooking water into a saucepan and keep warm, then drain the pasta through a colander, return pasta to pot, pour in olive oil, toss to coat, and cover to keep warm; set aside.
• Clean and pit the avocados, scooping the flesh into a food processor.
• Add the lemon zest, lemon peel, garlic, and 1/4 cup of the reserved pasta cooking water to the food processor. 
• Process until smooth, then taste, add salt and pepper if needed, and pulse until blended well.Add more reserved pasta cooking water if the consistency is too thick, blending until smooth. You want a thick sauce consistency, not watery.
• Uncover the pot with the pasta in it, add the cut up tomatoes and the avocado sauce, toss to combine, taste and add more salt and pepper if needed.  You may also like a sprinkle of red pepper flakes or cayenne pepper for a bit of heat.
• Serve warm in pasta bowls or plates.

Recipe: Saucy Puttanesca Bow Tie Dinner

This spicy and flavor-packed classic is so tasty you won't need to fill up - just a small serving will be enough to satisfy!  And it's super fast and easy to make. (Feel free to omit the anchovy paste if you like - I've never used it, and it's delicious without it.)

Saucy Puttanesca Bow Tie Dinner
(Serves 4.)

Ingredients:

1 pkg (8 oz) bow tie pasta (farfalle)
2 Tbsp olive oil
1 1/2 cup onion, diced
4 garlic cloves, minced
1/4 tsp cayenne pepper
2 tsp anchovy paste
1 can (35 oz) diced tomatoes
1 Tbsp capers
1/4 cup sliced black olives
salt and pepper to taste
freshly grated Parmesan cheese for topping (optional)

Directions:

• Cook pasta in a large pot of water with salt according to package directions, making sure you don't overcook; drain well, return to pot to keep warm.
• Meanwhile, in a large deep skillet, put the olive oil over medium heat, add onion and cook for 4 or 5 minutes, stirring, until onion begins to get soft and transparent.
• Into the skillet, add garlic, cayenne pepper, and anchovy paste, stir and cook for another 5 minutes.
• Add the diced tomatoes, capers, and olives to the skillet, stir and cook just until heated through.
• Taste for seasonings and add salt and pepper to taste. Anchovy paste is quite salty, so you may not need to salt.  Be sure to taste first.
• To serve, pile pasta on plates or in bowls and spoon hot sauce over the top. Grate Parmesan cheese on top if desired.

Pasta Classics Pack Big Flavor In Small Portions

Being 1/2 Italian, pasta is one of my favorite things ever - and I'm not alone. Problem is, carbs, carbs, carbs. With so many people trying to eat healthier, even the thought of enjoying a pasta meal may seem to be literally off the table. A big plate of pasta smothered in rich sauce conjures up thoughts of an expanding belly, unbuttoned pants, and practically rolling out of the dining room to settle onto the couch and sink into a carbohydrate induced snooze.

Balsamic parmesan pasta (Photo credit: Wikipedia)

But, pasta doesn't have to be a fat saturated, carbo-loaded meal. Actually, many of the more popular pasta dishes passed down from generation to generation weren't originally so extreme. Pasta dishes were meant to be rich in flavor, and not in bulk. Those healthy recipes have, through the years, been diluted down in flavor and heaped up into huge portions and fatty sauces - far from the light and flavorful Italian cuisine they originated from. 

What do we do to eat healthier pasta dishes?  Go back to the original recipes which were packed with flavor, keeping in mind quality more than quantity. Here are three pasta classics that are made to please your taste buds and your appetite without eating huge portions.

Vodka Penne

This is a ridiculously simple meal that has intense flavors so even a small portion will make a big impression on your taste buds without overwhelming your stomach.  To make this dish, choose a good quality marinara sauce (keep an eye on this blog for recipes), a cup of vodka, half a cup of room temperature heavy cream, a half cup of grated Parmesan cheese, and a pound of your favorite penne pasta, even whole wheat.  This recipe makes a lot of servings, so each portion only has a very little cream in it, translating to less than fifty calories from the cream.  But, the creaminess adds to the satisfaction, which again means smaller portions.

The marinara and vodka simmer in a skillet over low heat to cook out the alcohol but leave the flavor. About twenty minutes into the cooking process, the cream is added to give the sauce a rich creamy texture, which also cuts some of the acid from the tomatoes. Once the skillet comes back up to temperature, the Parmesan is stirred in until it melts. Meanwhile, the penne is cooked until al dente, then drained, dumped into the sauce and stirred to coat. A small plate is all you will need to satisfy your hunger due to the super flavor and creamy taste. And the leftovers are divine! 

Parmesan Prosciutto Cavatappi

This is  a nice light pasta dish that will become a go-to meal for your family because it's so easy to make and so tasty. All you need is cavatappi, which is a spiral shaped hollow pasta (my favorite pasta shape!), minced garlic, some fresh parsley, olive oil, thinly sliced prosciutto, and freshly shaved Parmigiano-Reggiano cheese.

Cook the cavatappi according to directions, reserving about three tablespoons of the pasta water after cooking, then drain the pasta well. In a big skillet, add a little olive oil and cook the garlic for about a minute. Then add the reserved liquid, prosciutto and parsley, stir together, then add the cavatappi. Taste and add salt and pepper, then top with the shaved cheese and stir immediately to melt the cheese.  Serve hot with more shaved cheese on top if desired. This simple pasta dish is perfect for anyone who wants to do minimal work preparing a meal but enjoy maximum flavor.  And, again, this dish has such depth of flavor that you need only a small portion size to satisfy your appetite.

Parmigiano-Reggiano cheese, the true "parmesan" (Photo credit: Wikipedia)

Lemon Basil Parmesan Pasta

How can you go wrong with two powerhouses of flavor like lemon and basil?  With the refreshingly light taste of lemon and the earthier taste of basil, the flavors play off each other perfectly.  Add to that the saltiness of Parmesan cheese and you won't leave the table wanting.  For this simple dish all you'll need is 1 pound of spaghetti, 2 cups of freshly grated Parmesan, 3/4 cup of lemon juice, 1/2 cup olive oil, 1/2 tablespoon of lemon zest, and 2 cups of basil leaves cut chiffonade style.

Cook the spaghetti until just al dente. While the pasta is cooking, put the Parmesan and lemon juice in a big serving bowl and start whisking, adding the olive oil in while you whisk until it becomes creamy and frothy. Sprinkle with salt and pepper, add the lemon zest, and stir to combine. Then add the cooked, drained spaghetti along with the basil, tossing all to coat well with the dressing. This light and lemony dish boasts such powerful flavors that you'll naturally eat a dainty portion, keeping the calories, carbs, and fat at a very respectable level.

When you cook pasta dishes using powerful, multi-layer flavors, you don't have to heap a big dinner plate full to satisfy your appetite.  Start with healthier ingredients, like olive oil, lemon, herbs, and whole wheat pasta, then you can add in the foods and flavors that change an ordinary plate of noodles to a fantastic gourmet pasta dish that any restaurant would be proud to serve.  And with flavors that pack a punch, you won't pack on the pounds. Enjoy smaller portions, healthier ingredients, and bigger flavor when you cook these delicious pasta dishes on the lighter side.

Video - Italian Braised Beef with Barolo Wine

Here is a true Italian recipe (don't worry - it has an English voiceover!) that will make you really hungry just watching! Braising the beef in wine gives a deep, rich flavor, and the vegetables cook together to add layers of complexity to the sauce. It's quite easy, but yields results that taste truly gourmet!

Enjoy!

Braised beef with Barolo wine - Italian recipe
Today we'll learn to cook with Sonia the braised beef with Barolo wine, a succulent main course with a rich and aromatic flavour. Find this and many more recipes on the Giallozafferano App in English
 


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Video - Authentic Spaghetti Puttanesca Recipe

Here is an excellent short video on how to make an authentic Italian dish - Spaghetti Puttanesca -a simple and marvelous dinner that can be ready in 20 minutes and impress any guest! I love this video - I wish the translator was a bit quieter so you could enjoy the Italian in the background, but it's quite wonderful nonetheless - makes you feel like you're in an old Italian kitchen somewhere in Venice or Rome....

Enjoy! (Or as my Italian grandfather used to say - "Mangia, mangia!")

Spaghetti puttanesca - Original Italian Recipe
An easy Italian recipe for a tasty first course simply made with tomato, anchovy, capers and olives: the spaghetti puttanesca. +++ Hi everyone and welcome to the GialloZafferano kitchen: today we'll be making the spaghetti puttanesca, literally "whor...



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