Italian Gnocchi Spinaci

Potato Gnocchi di Spinaci and Cheese

Spinach Gnocchi

Ingredients:

  • 1 1/4 lb chopped spinach
  • 1/2 lb ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 beaten egg
  • 1/2 cup flour
  • 3 olive oil
  • pinch ground nutmeg

Method:

1. Cooke the spinach in large skillet tight covered on low heat, stir or shake once and cooke about 3 min or until tender, and drain well the liquid from the leaves.

2. In large container, combine the flour, spinach, ricotta, egg, nutmeg and half the Parmesan and mix it well.

3. Mold the mixture into a ball or egg shape using your palm or table spoon, and place on a tray covered with flour

4. In a large saucepan, boil some water and reduce the heat, simmer the gnocchi gently about 3 minutes or until gnocchi rise to surface and remove with slotted spoon.

5. Arrange gnocchi in well grassed oven-tray and sprinkle with what left from the Parmesan cheese, cooke under broiler until turned slightly golden color.. Serve immediately

Italian Rice Risi e Bisi

Italian Risi e Bisi Rice and Peas

Rice and Peas

Ingredients:

  • 1 cup young peas
  • 1 chopped onion
  • 1 stalk chopped celery
  • 1/4 cup olive oil
  • 1 cup long-grain rice
  • 1/2 cup dry white wine
  • 3 cups chicken stock
  • 3 tablespoons grated fresh Parmesan cheese
  • salt and pepper to taste
  • 2 tablespoons olive oil, extra

Method:

1. Heat the olive oil in heavy saucepan, add the onion and the celery stir in through for 2 -3 min until onion became golden brown .

2. Add the rice and keep stirring for another 2 min, until the rice became translucent

3. Add the wine, chicken stock, salt and pepper, keep on stirring and bring to boil and reduce the heat to low

4. Simmer about 15 min until the rice tender, before you take it off the heat add the peas and mix it gently for 1, then stir in the extra olive oil and cheese. Press mixture in a bowl, turn onto and serve immediately

Vegetable Risotto

Rice with Vegetable Middle Eastern recipe

Rice with Eggplant Zucchini and Mushroom

Ingredients:

  • 1 small eggplant
  • 1 chopped onion
  • 1 zucchini
  • 1/2 chopped red bell pepper
  • 1/2 stick butter
  • 1 cup sliced mushrooms
  • 3 tablespoons olive oil
  • 1 1b long-grain rice
  • 4 cups chicken stock
  • 1 cup green peas
  • 1 /2 cup grated fresh Parmesan cheese
  • Salt and pepper to taste

Method:

1. Melt half of the butter with one spoon live oil in a pan, add mushroom and cook stirring for 2 min, remove from the pan

2 Melt the rest of the butter and olive oil, then add the onion and cook stirring for 3 - 4 min, till become translucent. Add the rice and keep stirrin for an extra 2 min

2. Add the chicken stock and when it's boiling, reduce the heat and simmer covered about 15 min

3, Add mushroom, red pepper, eggplant, zucchini, salt and pepper and stir through gently and simmer uncover another 5 -7 min untill the liqued evaporate.

5. before serving sprinkle with cheese stirring gently, serve immediately ..enjoy

Lebanese Green Olive Sauce with Mint

Italian Green Olive Sauce with Mint

Green Olive Suace

Ingredients:

  • 1/2 cup pitted Lebanese green olives
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon origano
  • 1/4 cup chopped fresh mint leaves
  • 5 tablespoons grated Parmesan
  • 2 teaspoons olive oil
  • 1/2 cup water
  • salt and pepper to tast

Method:

1. Place the olives, parmesan, garlic, oregano, mint in food processor and add the water. puree the mixture for few seconds keeping some texture not very smooth

2. In a large bowl, toss with pasta, and serve immediately. Garnish with additional olives and mint leaves....Enjoy

Fresh Tomato Pasta Sauce

Treditional Italian Fresh Tomato Pasta Sauce

Tomato Ginger Sauce

Ingredients:

  • 3 cups diced peeled fresh ripe tomatoes
  • 3/4 cup minced onion
  • 2 teaspoons minced fresh ginger
  • 2 minced garlic
  • 1/4 stick extra virgin olive oil
  • 1/4 cup minced parsley
  • salt and pepper to taste

Method:

1. In medium skellet over moderate heat, add olive oil and cooke the onion, ginger and garlic for about 3 min

2. Stir in the tomatoes, and gen­tly simmer, for 12 min, stirring occasionally

3. Season to taste with salt and pepper. Put the sauce in a food processor or blender until smooth, and add the parsley.

4. Toss with hot pasta. Serve immediately.

Pasta Original Italian Sauce

Original Italian Tomato and Basil Sauce

Marinara Sauce

Ingredients:

  • 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 3 cups plum fresh plum tomato peeled and chopped
  • 1/4 cup chopped fresh basil
  • 1 teaspoon dried marjoram
  • salt and freshly pepper to taste

Method:

1.Heat the olive oil on a heavy saucepan, add the onion and and sauté until soft about 6 min

2. Add the tomato with their liquid, stir in with and transfer to processor or through a food mill to get the right consistency.

3. Return the mixture to heat and simmer for 20 min, 5 min before finish add the basil, marjoram , salt and pepper.

4. Toss with hot pasta. garnish with the additional fresh herbs....Enjoy

Broiled Halibut

Halibut Broiled Steaks with Mustard

Halibut with Mustard

Ingredients:

  • 4 halibut steaks (1 1/2 inches thick)
  • 1 1/3 cups Dijon mustard
  • 1/2 cup extra-virgin olive oil for coating
  • 1/4 cup oive oil for rubbing
  • 1 teaspoon salt and fesh pepper to taste

Method:

1. Whisk the mustard and 1/2 cup of olive oil in sparate cup till smooth

2. Rub the halibut with oil and sprnkle the salt and pepper, place tehm in a broiler pan, coat each steak with genirosity with mostard coatin 5 .

3. preheat the oven on broiler mode

4. Broil the steak until the tops are browned and puffy, about 4 to 6 minutes. Turn the steaks, and brush the other side with what left from the mostard and broil it about the same time, remove and serve immediately.