Browsing Category MEDITERANIAN DISHES
Anita’s Delicious Ricotta-Mascarpone Homemade Gnocchi in Vodka Sauce
Ingredients for Homemade Gnocchi
1/2 cup mascarpone, room temperature
1 cup whole milk ricotta, rinsed
2 egg yolks
1 cup + 2 Tablespoon of all-purpose flour for dusting
1 cup Pecorino Romano cheese, grated
1/4 teaspoon nutmeg, ground
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Preparation for Gnocchi
- Take excess moisture of Ricotta cheese by using paper towels. Transfer into a large bowl.
- Add mascarpone, and eggs yolks. Beat at medium speed using a hand mixer till well combined and creamy.
- Incorporate flour, nutmeg, pecorino cheese, salt and pepper. Do not over mix dough. If it is too sticky add some extra flour.
- Prepare a large baking sheet pan with foil paper dusted with little flour. Using your hands form a log about 3/4 inches wide and cut into bite size gnocchi. Gently roll each gnocchi using your hands into an oval shape.
- Place oval shape gnocchi over floured dusted pan. Lightly dust and coat gnocchi with flour. Toss well.
- In salted boiling water cook gnocchi for about 5 to 6 minutes or until they float.
- Remove from water and toss with Vodka Sauce.
Ingredients for Vodka Sauce
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
2 Tablespoons fresh basil, chopped
4 cloves garlic, minced
1/2 cup lemon vodka or regular vodka
1-32 ounces can crushed tomatoes
1/2 cup heavy cream
1 cup of vegetable broth
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Preparation for Vodka Sauce
- Place olive oil and butter into a large sauce pan over medium heat. Add minced garlic. Sate garlic for about 1 to 2 minutes.
- Add crushed tomatoes, salt and pepper. cook sauce for 5 to 6 minutes.
Add vodka and cook for another 3 minutes. 
- Add broth and bring the sauce to a simmer. Reduce heat and add cream. Stir until sauce thickened, has turned pink and creamy.
Toss gnocchi with warm sauce. 
- Sprinkle with fresh basil leaves and grated Pecorino Romano Cheese. A drizzle of Extra Virgin olive oil will add an extra nutty flavor. Enjoy!
Anita’s Most Delicious Chicken Marsala
Ingredients
2 Pounds boneless skinless chicken breast tenderloins
1 cup all-purpose flour, for dredging
12 ounces of crimini or porcini mushrooms, sliced
1/2 cup Marsala wine or brandy
3/4 cup chicken broth
4 Tablespoon of butter
2 Tablespoon extra virgin olive oil
1/4 cup fresh parsley, chopped
4 cloves of garlic, minced
1/2 cup heavy cream or mascarpone cheese
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
Preparation
- Place flour into a shallow bowl and seasoned with salt, garlic powder, black pepper and smoked paprika.
- Dredge both sides of chicken tenderloins in the bowl with seasoned flour.
3. Heat 2 Tablespoons of butter and 1 Tablespoon of olive oil in a large skillet and fry chicken tenderloins over medium-high heat on both sides until golden brown. Remove from skillet and set aside.
4. Use same skillet with left over grease, add 2 Tablespoons of left butter and 1 Tablespoon of olive oil. Incorporate minced garlic and sliced mushrooms. Cook for about 3 to 4 minutes until tender.
5. Incorporate Marsala wine and chicken broth. Simmer for about 10-12 minute. Add Heavy cream and mix all well.
6. Return chicken back into the sauce and cook for about 4 minutes or until sauce thickens. 
7. Garnish with fresh chopped parsley. Delicious to be served over pasta, rice or potatoes. Enjoy!
Anita’s Cheesy and Delicious Eggplant Rolls
Recipe will be posted!
Pictures of steps for now:)
Anita’s Best Fried Kibbeh
Ingredients for the Kibbeh Shells
1 1/2 cup fine wheat Bulgur
1 onion, grated
1 pound beef, finely ground
1 1/2 teaspoon allspice, ground
1 teaspoon coriander, ground
1/4 teaspoon cloves, ground
1/2 teaspoon dried mint
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for frying
Water to help form the shells and for soaking bulgur
Ingredients for the Kibbeh Filling
1 onion, finely chopped
1/2 pound of beef, ground
1/2 cup pine nuts, slightly toasted
1/2 teaspoon coriander, ground
1/3 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
Salt and Pepper TT, to taste
1/2 teaspoon sumac
2-3 Tablespoon of Olive Oil
Preparation for Kibbeh Shell:
1.Using a mesh strainer or a bowl, add the bulgur wheat in, soak it into a container with water and rinse to clean. Soak Bulgur again into a bowl filled with filtered water for about 15 to 20 minutes to softened grain. Set Bulgur wheat aside.
2.Starting on making the Kibbeh dough for the shells, place the ground beef in a large bowl. Add grated onion, allspice, ground cloves, coriander, dried mint, salt and pepper. Placing your hands in a bowl with cold water start mixing your spices into the ground beef and add wet rinsed bulgur wheat in. Incorporate all spices, grated onion and bulgur wheat very well into the meat until a smooth Kibbeh dough has formed.
3.Cover Kibbeh dough with plastic wrap and place into the refrigerator, meanwhile proceed to prepare Kibbeh filling.
Preparation for Kibbeh Filling:
- Heat olive oil in a large pan at medium heat. Add diced onions and sauté till softened for about 1-2 minutes.
- Incorporating ground beef, mix and add ground coriander, ground cinnamon, ground nutmeg, sumac, salt and pepper.
- Add toasted pine nuts and sauté for another 10 minutes till all flavors are well incorporated. Set aside.
Shaping Kibbeh Shells :
- Take out Kibbeh dough from the refrigerator. Wet your hands by dipping them in water and begin by taking like 3 Tablespoon of your kibbeh dough, forming an oval shaped ball, and by using your index finger from your other hand, create the hole in the center for the filling.
- Fill the inside of your oval shaped kibbeh shell with 3/4 part up or 1 Tablespoon of the meat filling, and with your hand moist from the water seal the top of your oval-shaped ball, and set aside over a plate. Proceed with same process until all kibbeh dough is gone.
- In a large deep pan, heat vegetable oil and fry kibbeh shells for 3-4 minutes until dark golden brown. Turned Kibbeh to all sides to fry evenly.
- Remove Kibbeh shells carefully with a slotted spoon and place them over paper towel to drain from oil.
- Eat by squeezing a piece of lemon in the center of the hot or room temperature Kibbeh. Serve next to plain Yogurt, salad with some pita bread or just on its own. Enjoy a refreshing clean lemon-pomegranate mint juice next to your kibbeh shells. A perfect pairing!
Anita’s delicious Grilled Mussels with Creamy Glazed Mashed Potatoes
Ingredients
1 1/2 pounds fresh mussels, cleaned
1/2 pound shrimps , cleaned and deveined
1 pound fresh calamari cut in rings, cleaned
4 garlic cloves, minced
juice and zest of 2 lemons
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 teaspoon crushed red pepper
3 Tablespoons of parsley, finely chopped
1/2 cup dry white wine
1/3 cup extra virgin olive oil
Preparation
- Heat a gas grill at medium-high heat.
- Place fresh mussels, shrimps and calamari into a heavy-duty foil pan. Add salt, pepper, and crushed red pepper.
- Drizzle olive oil and wine over mussels and calamari. Cover pan with foil. Cook for 10-15 minutes or until shellfish are open and shrimps turned pink.
- Continue cooking until all shellfish are open and discard any unopened ones. Add lemon juice and zest of lemons. Toss all well. Cook for another 5 minutes to absorbed all juices.
- Serve in a bowl and set aside.
Ingredients for Glazed Mashed Potatoes
4 large Russet potatoes, peeled and quartered
1/2 cup milk
2 Tablespoon butter
1 teaspoon salt + 1 tablespoon for water
1/2 teaspoon white pepper
2 teaspoon cream cheese
Preparation
- Add salt to a large pot with water, and bring to a boil. Add quartered potatoes and cook till fork tender for about 20 minutes, drain.
- Heat milk and butter over low heat. Add warm milk and melted butter over potatoes. Seasoned with salt and pepper. Using a potato masher bring potatoes to a creamy and smooth consistency.
- Add cream cheese and mix till no lumps.
Balsamic Glaze
In a small saucepan combine 1/2 cup of red balsamic vinegar with 1 tablespoon of brown sugar. Let it boil and reduced by almost half to thickened.
Assembling
Place delicious creamy mashed potatoes into a serving plate. Incorporate mussels, grilled shrimps and clams on top with a drizzle of balsamic glaze. Sprinkle fresh parsley. Enjoy!
Anita’s Delicious Lebanese Stuffed Zucchini (Kousa Mahshi)
Memorable dish to share! My angel Mom’s Recipe…
Ingredients
5 zucchinis
1- 4 oz. tomato paste can (mixed with water)
1 cup basmati rice(uncooked)
1/2 pound sirloin steak(ground)
5 cloves of garlic, minced
2 large potatoes, round slices
2 Roma tomatoes, small diced
2 Tablespoon mint, dried
1 teaspoon nutmeg, freshly ground
3 Tablespoon extra virgin olive oil
4 Tablespoons fresh lemon juice
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon, ground
Preparation
- Wash and dry zucchinis. Cut top off each zucchini, do not discard. To hollow out the zucchinis use a corer about 3/4 of the way into each zucchini by twisting it and pull out the flesh, gently scraping the sides making sure not to poke them until completely clean from the inside leaving about 1/4 inch rim on each one.
Set clean and ready to stuffed zucchini aside.
- Peeled and sliced potatoes. Lay potatoes on the bottom of a large deep pot.
- For the Stuffing: In a large skillet, heat olive oil and sate ground meat at medium-high heat for two to three minutes. Add half of the minced garlic and diced tomatoes. Seasoned with salt, pepper, nutmeg and cinnamon. Add uncooked rice. Stir and remove skillet from heat. Set aside.
Stuff each zucchini 3/4 of the way up with rice mixture, leaving room for the rice to expand while cooking.
4. Place all stuffed zucchinis over uncooked potatoes in the large pot next to each others.. 
Pour over tomato paste mixed in salted water with dried mint, rest of minced garlic and lemon juice covering half of the way up of zucchinis in the pot. Spoon some of the rice-meat filling all around if you have any of the mixture left.
5. Heat covered at medium-high heat until simmering. Zucchinis will cook perfectly with top parts on. Lower the heat and continue to cook until zucchinis are fork tender for about 40 to 45 minutes or until rice is loose and completely cooked.
6. Serve warm and enjoy!
Anita’s Summer Best Greek Salad
Ingredients
4-5 Roma tomatoes, chopped
3-4 Persian cucumbers, chopped
1 small red onion, thinly sliced
1/2 cup Kalamata olives, chopped
1/2 cup Feta cheese, crumbled
1/2 teaspoon oregano, dried
1 teaspoon mint, dried
1 cup fresh mint, chopped
1 garlic clove, minced
1/4 cup extra Virgin Olive Oil
2 Tablespoon Red Wine Vinegar
1/2 fresh lemon, juiced
Salt and Pepper TT(to taste)
Preparation
- In a large salad bowl combine olive oil, lemon juice, red wine vinegar, dried mint, dried oregano and minced garlic. Whisk all ingredients.
- Incorporate Roma tomatoes, cucumbers, red onions, kalamata olives, fresh mint, and crumble feta cheese over the top of vinaigrette in bowl.
3. Toss before serving and serve. Enjoy!
Anita is- there-a-recipe-for-the-inside-of-the-zucchini? yes, Shakshuka with Zucchini
My Mom used to do not waste any part of a vegetable and offer us this special and nutritious dish for breakfast or as a side dish for lunch or even dinner. Enjoy!
Ingredients
6 zucchini pulp(inside), chopped
3 garlic cloves, chopped
1 onion, diced
4 tomatoes, diced
2 Tablespoon tomato paste (dissolve in half a cup with water and dried mint)
1 teaspoon mint, dried
1 teaspoon cumin, ground
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 eggs
3 Tablespoon of olive oil
2 Tablespoon of parmesan cheese, grated
1 Tablespoon chopped parsley, for garnish
Preparation
- Over medium heat, heat the oil in a medium saucepan. Add garlic and cook for 10 seconds.
- Incorporate onions and cook until softened.
3. Add tomatoes and scoop out the inside of zucchinis, stir all ingredients. Add salt, pepper, and cumin.
4. Add water with tomato paste and 1 teaspoon of dried mint dissolved. Simmer for about 15 to 20 minutes until pulp of zucchinis have softened and all ingredients combined into a reach fully cooked sauce. Transfer to an oven proof greased dish.
5. Sprinkle sauce with grated Parmesan Cheese and crack eggs over the top. Add a pinch of black pepper over egg-yolks.
6. Transfer the pan to a preheated 375 grades Fahrenheit oven and bake for about 10-12 minutes or until eggs are cooked through and can be left slightly runny if that is your choice.
7. Garnish with freshly chopped parsley and serve with Pita bread. Enjoy!
Anita’s best Arrabbiata Angel Hair Pasta
Ingredients
1 large onion, chopped
5 garlic cloves, minced
2 (14.5 ounce) can diced tomatoes or 6 Roma tomatoes
2 Tablespoons fresh basil, chopped + 1 tbsp. extra for garnish
1 Tablespoon fresh oregano, minced
2 teaspoon crushed red pepper flakes
1/4 cup red wine
2 Tablespoon extra virgin olive oil
1 Tablespoon butter
3 Tablespoon tomato paste
1 (4 ounces) tomato sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 Tablespoon fresh orange juice
1 package angel hair pasta, cooked following box instructions
1/4 cup Pecorino Romano cheese, grated
Preparation
- Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring for 1 minute, until soft. Add minced garlic.
- Add diced tomatoes, fresh basil, fresh oregano. Season with salt, crushed red pepper flakes and black pepper. Incorporate tomato paste, tomato sauce, orange juice and wine.
- Simmer and cook for about 20 minutes or until sauce slightly thickened, add 2 tablespoon of the grated cheese over sauce.
- Pour cooked angel hair pasta over the sauce and mix all ingredients until well incorporated.
5. Sprinkle with extra fresh basil and the rest of the grated Pecorino Romano cheese and serve. Enjoy!
Anita’s Angel Hair Pasta with Roasted Eggplant and Tomatoes
Ingredients
3 large Eggplants, cubed
4 Roma tomatoes, diced
2 Tablespoon extra virgin olive oil
1 Tablespoon butter
3 garlic cloves, minced
1 onion, diced
1 teaspoon basil, dried
1 teaspoon oregano, dried
1 teaspoon herb di Provence
1/2 cup Pecorino Romano Cheese, grated
1-4 ounce can tomato sauce
12 ounce angel hair pasta package
2 teaspoon salt
1 teaspoon freshly ground black pepper
Preparation
- Preheat oven to 400 grades Fahrenheit. Meanwhile, dice eggplant leaving some skin on it. Place diced eggplant in an even layer over a foiled lined baking sheet and drizzle a generous amount of extra virgin olive oil and sprinkle with salt. Roast for 25 to 30 minutes or until eggplant are tender and golden brown.
- Remove from oven and set eggplant aside.
- In a medium size sauce pan at medium-high heat add olive oil with butter till melted and add diced onions. Sate until soft and tender. Add tomatoes, dried basil, oregano, herb di Provence, and garlic. Stir occasionally. Simmer sauce for 25 to 30 minutes.
- Lower heat and add can of tomato sauce. Seasoned with salt and pepper to taste. Cook for another 15 minutes.
- Meanwhile, bring a large pot with salted water to a boil and cook pasta following package instructions or until pasta is al dente.
- Remove pasta from water and incorporate over tomato sauce. Add roasted eggplant and toss all together.
- Sprinkle with Pecorino Romano Cheese, a drizzle of extra virgin oil and serve. Delicious!
