Browsing Category MEDITERANIAN DISHES
Anita’s Cavatelli Pasta with Italian Sausage
Ingredients
1 Pound Cavatelli pasta, cooked al dente according to package instructions
3 garlic cloves, chopped
3 Tablespoon olive oil
3/4 Pound spicy or mild Italian sausage, without casings
1 teaspoon oregano, dried
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/3 teaspoon pepper
Fresh Pecorino Romano, finely grated
1/4 teaspoon crushed red pepper flakes
3 tomatoes, diced
2 Tablespoon of tomato paste
1 cup of Pasta water
Preparation
- Boil pasta in salty water according to package instructions. Scoop out one cup of pasta cooking water. Rinse pasta and set aside.
- Use a large skillet and heat olive oil at medium-high heat. Add garlic and sausage out of its casing. Cook for about 15 minutes.
- Add in tomatoes. Cook for another 5 minutes. Seasoned with dried oregano, Italian seasoning, salt and pepper.
- Mix the 2 tablespoon of tomato paste into the cup of pasta water and add it into the sausage mix. Bring sauce to a simmer for about 2 minutes at low heat.
- Add cooked pasta. Toss for about 2 minutes in sauce until completely coated.
- Serve warm with grated Pecorino Romano. Enjoy!
Anita’s Roasted Eggplant Margarita Pizza
LOVE PIZZA! Make this super simple and delicious snack in no time. Satisfy your craving without the carbs!
Ingredients:
4 medium size eggplant sliced into 3 long pieces; 1/2 to 1 inch thick
3 Roma tomatoes, cut rounds into 1/2-inch thick slices
fresh basil
3 – 4 Tablespoons of Olive Oil, to drizzle and for pan
6-7 slices of Provolone Cheese
1 teaspoon Herbes of Provence
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/3 teaspoon garlic powder
Preparation
- Preheat oven to 400 Grades Farenheit.
- Prepare a large baking sheet with foil and drizzle over with some olive oil.
- Arrange 4 long slices of eggplants overlapping, in three rows of 4 each.
- Drizzle with olive oil all tops of eggplants slices.
- Sprinkle with Herbes of Provence, salt, pepper and garlic powder. Place in oven and bake for about 10 to 15 minutes till eggplants are cooked and tender with crispy bottoms. Remove from oven.
- Arrange 5 slices of round sliced tomatoes on top of each row of eggplants.
- Bake for about 15 minutes.
- Remove from oven, sprinkle with some fresh basil leaves.
- Arrange cheese wherever you prefer.
- Return to oven and bake for another 5 to 10 minutes until cheese is melted. Remove from oven and allow to cool in pan for 5 minutes before serving. Enjoy!
Anita’s Buttery-Lemony Pasta with Zucchini and Fresh Herbs
Ingredients
3 medium zucchini, medium diced
4 Roma tomatoes, medium diced
4 cloves of garlic, minced
1 medium diced onion, chopped
2 Tablespoons of olive oil
2 Tablespoons of butter
3 Tablespoons of fresh lemon juice
2 Tablespoons of zest of a lemon
salt and pepper to taste
2 strings of fresh Rosemary
A handful of torn fresh basil
2 strings of fresh thyme
Preparation
- Heat a large skillet over medium-high heat. Add olive oil and butter. Incorporate diced zucchini and sate for about 5 to 7 minutes till tender. Add onions and diced tomatoes. Cook for 5 minutes.
- Add minced garlic. Meanwhile, bring a large pot with water to boil the spaghetti. Add in salt. Incorporate spaghetti and cook according to the packet instructions or until al dente. Drain and put aside a 1/3 of a cup of pasta water.
- Incorporate pasta into the sauce. Lower heat. Add lemon juice, salt, black pepper and zest of lemon.
- You can add now 1/3 of a cup of pasta water. Toss all ingredients well.
- Sprinkle pasta with fresh thyme leaves, fresh rosemary and fresh basil leaves. Toss again until well combined. Serve while warm. Sprinkle with more fresh herbs, squeeze of a lemon, drizzle of extra virgin olive oil and grated parmesan cheese. Enjoy!
Anita’s Delicious Eggplant Boats filled with Turmeric Rice and Beef with Pine Nuts
Ingredients
4 medium eggplants
1/2-pound ground lean meat
3 garlic cloves, minced
3 Tablespoons olive oil to drizzle over eggplants
2 tablespoons olive oil for rice
1 cup of basmati rice, uncooked
2 cups filtered water
1/2 teaspoon turmeric, ground
1/3 teaspoon cumin, ground
1/3 teaspoon nutmeg
1/3 teaspoon dried mint
1 teaspoon salt
1/3 teaspoon black pepper
1/3 cup pine nuts, toasted
Preparation
- Line a baking pan with foil paper. Meanwhile preheat oven to 400 grades Farenheit. Cut each eggplant in half and score the flesh crosswise using a knife so they will become tender in the center. Do not peel eggplants. Drizzle top of eggplants with olive oil.
2. Roast eggplants for about 25 to 30 minutes or until flesh in center is cooked and tender.
3. Meanwhile, take a medium saucepan and heat olive oil. Add ground meat. Seasoned with nutmeg, salt, and pepper. Cook meat for about 10 minutes and add in minced garlic. Stir.
4. Incorporate one cup of basmati rice. Add turmeric and dried mint. Toast rice for a minute. Stir well. Add 2 cups of water and let it simmer over medium-high heat uncovered.
Lower heat and cover the pan. Cook rice for 15-20 minutes till tender and water has evaporated. Set aside.
5. Fill the eggplants shells(boats) with rice mixture. Place in oven for only 5-7 minutes.
6. Garnish with some toasted pine nuts and fresh mint. Enjoy!
Anita’s Delicious Rigatoni Pasta with Sausage and Beef Bolognese Sauce
Ingredients
1 pound (16 ounces) Rigatoni Pasta, cooked to package instructions.
3 Tablespoon Olive Oil
1 Tablespoon butter
1/2-pound Spicy Italian Sausage, casing removed.
1/2 -pound ground meat
1 onion, small diced
4 cloves garlic, minced
5 fresh Roma tomato, diced
2 sprig fresh thyme
2-3 Tablespoon tomato paste
1/3 cup red wine
Salt and Pepper to taste
1/2 cup Pecorino Romano, grated for garnish
1/2 cup of tomato sauce
Preparation
- Boil water and cook pasta al dente. Remove water and save 1/2 cup of pasta water. Set cooked pasta aside.
- Use a large saucepan and over medium heat, heat olive oil and butter. Add ground meat and cook for about 5 minutes.
- Incorporate sausage and cook through for 5 to 7 minutes. Season with salt and pepper. Stir in onions and garlic and continue cooking until soft and tender.
- Add in fresh diced tomatoes, tomato paste, red wine, tomato sauce, fresh thyme leaves, and pasta water. Bring to a simmer, stirring occasionally.
- Lower heat and keep simmering until sauce have thickened. Pour sauce over cooked pasta and mix till well incorporated. Sauce can be kept in freezer into a glass safe container, until ready to use.
- Serve and garnish with grated cheese. Enjoy!
Anita’s Italian Turkey Sausage Stuffed Zucchini Boats
Ingredients
6-8 medium zucchini
1 can petit tomatoes, rinsed
1-pound Italian turkey sausage, casing removed
2 cloves garlic, minced
1 Tablespoon oregano, dried
1 Tablespoon basil, dried
1 Tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup part-skim mozzarella cheese and cheddar cheese, shredded
3 Tablespoon olive oil
Preparation
- Preheat oven to 375 grades Fahrenheit. Cut each zucchini lengthwise in 3 slices. Place zucchini slices over a baking tray lined with foil. Grease it with olive oil first.
- Sprinkle with some salt, pepper, 1/2 Tablespoon of each for dried oregano, dried basil and Italian seasoning. Drizzle some olive oil over the zucchini boats. Meanwhile, start making the sausage stuffing.
- Bake for about 30-35 minutes until fork tender. Remove from oven and set aside.
- Use a large skillet, cook turkey Italian sausage until slightly brown. Add minced garlic, rinsed can of tomato diced and season with rest of the dried oregano, basil and Italian sausage. Salt and pepper for extra seasoning, if like. Let it simmer for about 10 minutes. Set aside.
5. Stuff each zucchini boat with sausage mix. Sprinkle with shredded mozzarella-cheddar cheese. Bake uncovered again for about 5-7 minutes until cheese is melted.
6. Enjoy on its own or next to rice.
Anita’s Irresistible Cioppino -Seafood Stew
Ingredients
1-pound mussels, scrubbed
1/2-pound small scallops
1-pound shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 potato, diced
1 cup dry white wine
3 cups crushed tomato
1 cup clam juice
2 1/2 cup vegetable or fish broth
1/3 cup fresh lime juice or lemon juice
1/3 cup fresh parsley, chopped
1 teaspoon oregano, dried
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
wedges of lime or lemon for serving
Preparation
- Use a large skillet and heat oil over medium heat. Add onions, garlic and potato, until soft and tender.
- Add crushed tomatoes. Seasoned with salt, pepper, red pepper flakes, oregano, and paprika.
- Add clams and stir. Add clam juice. Cook for 3 minutes. Add shrimps and scallops. Cover with fish or vegetable broth, and let it simmer for about 5 to 8 minutes.
- Lower heat and drizzle with wine. Simmer again stirring occasionally for 15 minutes, until clams open and rest of seafood is cooked. Discard any un-opened clams.
- Turn off heat and add in lime juice. Top with chopped fresh parsley leaves. Ooops, I missed the toasted piece of bread. Enjoy with extra wedges of lime :)!
Anita’s Delicious Toasted Almond Rice with Golden Raisins and Tender Pulled Beef
Authentic Lebanese Rice and meat dish perfumed with original warm spices. Perfect for any celebration!
Ingredients for Pulled Beef or Lamb with Rice
4 lb. chuck roast (boneless), cut in thick pieces
3 Tablespoons red wine vinegar
2 Tablespoon olive oil
2 teaspoons garlic, minced
1 teaspoon cumin, ground
1 teaspoon cinnamon, ground
2 bay leaves
8 cups of water, for meat
1 teaspoon salt
1 teaspoon black pepper
2 cardamon pods
2 Tablespoons butter
1/4 cup blanched toasted almond halves
1/2 cup green raisins
1/3 cup dried cranberries
1/2 teaspoon seven spice
1/2 teaspoon nutmeg, ground
2 1/2 cups basmati rice
Preparation for the Pulled Beef or Lamb
- Clean your meat under cold water. Pat dry with towel paper. Transfer meat to a large pot when they can lay flat. Cover pot with 8 cups of water.
- Cook over medium-high heat. Remove the scum out when it starts boiling. Add 1 teaspoon cinnamon, cumin, cardamon pods, minced garlic, red wine vinegar, and bay leaves.
- Cover pot and reduce heat to low. Simmer for about 3 to 4 hours until meat is completely tender.
- Remove meat from broth. Put broth aside. Use two forks to shred meat. Set aside.
Preparation for the Rice
- Heat the butter and olive oil on low and add slivered almonds till golden brown. Remove and set aside. Add 2 1/2 cups of rice to the same pot and toast for 2 minutes.
- Add 4 1/2 cups of leftover meat broth. and raise heat to high. Add salt, pepper, nutmeg and seven spice. Stir.
- Once it starts to boil, lower the heat. Cover the pot. Simmer for 25-30 minutes.
- Transfer the cooked pulled meat to a center of a platter.
- Fluff the rice while warm and place it around the pulled meat.
- Sprinkle toasted almonds, dried cranberries, and raisins around meat over rice.
- Enjoy!
Anita’s Best Funghetto Pasta type (Mushroom style) in Creamy Vodka Sauce
Ingredients:
1 (17.6 ounces) Italian Mushroom style Pasta or any of your choice
Pecorino Romano cheese, shaved
2 Tablespoon Extra Virgen Olive Oil
Fresh oregano leaves, (optional)
1 teaspoon salt
Preparation
- Bring a large pot of well salted water to a boil and cook pasta according to package instructions or till al dente
- Reserve some of the pasta water (1 cup) to incorporate into your vodka sauce if needed to thin it up.
- Drain pasta, drizzle it with olive oil. Mix with Vodka Sauce (see recipe on my site
- Sprinkle with some shaved Pecorino Romano cheese and fresh oregano leaves on top.
Mushroom Style (Funghetto) pasta
Anita’s Angel Hair Pasta with Sage Butter
A very satisfying and delicious family dinner cooked in no time!
Ingredients
1 Pound angel hair pasta, cooked to package directions till al dente
2 cups cherry tomatoes, cut in half
1 Tablespoon extra-virgin olive oil
8 fresh leaves of Sage, minced
4 cloves of garlic, minced
1/4 teaspoon red pepper flakes
zest of lemon
1 teaspoon salt
1 Tablespoon salt for pasta water
1/2 teaspoon black pepper
1/4 cup butter
Pecorino Romano cheese, grated
Preparation
- Cook pasta as directed on package with a Tablespoon of salt in the water. Drain, drizzle with olive oil and set aside.
- Add butter to a large skillet and sauté minced sage for about 2 minutes at low heat until butter gets foamy with golden brown color. Add garlic and cook for an extra two minutes.
- Incorporate cherry tomatoes. Seasoned with crash pepper, salt and black pepper.
- Add cooked pasta to the skillet and toss all ingredients together. Sprinkle with Pecorino Romano and zest of a lemon. Serve and enjoy!
