Steamed Broccoli with Gremolata Crumbs

I've dressed steam broccoli with a mixture of bread crumbs and gremolata, an Italian garnish of lemon, parsley and garlic that is served as a topping on anything from stews to vegetables. I serve this broccoli with my  Turkey Breast with Spinach-Herb Stuffing. 

 

INGREDIENTS:

• 2 TABLESPOONS FRESH LEMON JUICE
• 1 TEASPOON LEMON ZEST
• 2 BAGS {12 OUNCES} BROCCOLI FLORETS
• 4 TABLESPOONS WATER
• 2 TEASPOONS OLIVE OIL
• 2 CLOVES GARLIC, GRATED
• 2 SLICES FIRM WHITE BREAD, TOASTED AND CRUMBLED
• 1/2 TEASPOON SALT
• 4 TABLESPOONS FRESH ITALIAN PARSLEY LEAVES, CHOPPED

DIRECTIONS:

1. IN A MICROWAVE-SAFE BOWL, PLACE BROCCOLI AND WATER. COVER WITH VENTED PLASTIC WRAP AND COOK ON HIGH 4 TO 5 MINUTES OR UNTIL TENDER-CRISP.
2. MEANWHILE IN A SMALL SKILLET, HEAT OIL IN MEDIUM-HIGH. ADD GARLIC AND COOK 30 SECONDS. STIR IN LEMON ZEST, BREAD CRUMBS, AND SALT AND TOSS TO COMBINE; REMOVE SKILLET FROM HEAT AND STIR IN PARSLEY.
3. DRAIN BROCCOLI IF NECESSARY; TRANSFER TO SERVING BOWL AND TOSS WITH LEMON JUICE. SPRINKLE CRUMB MIXTURE ON BROCCOLI TO SERVE.

ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
MAKES: 8 SIDE-DISH SERVINGS

 

Zucchini and Pepper Ciambotta

Ciambotta is a vegetable stew whose ingredients can vary according to what you have on hand. Bubba and the Crew love it with some prosciutto and crusty bread served alongside. This main-dish vegetable stew also makes a delicious accompaniment to roast chicken, fish, or meat.

INGREDIENTS:

• 4 TABLESPOONS OLIVE OIL
• 2 LARGE ONIONS, CHOPPED
• 4 SMALL FENNEL BULBS { ABOUT 1 POUND EACH }, TRIMMED OF STEMS AND TOUGH OUTER LEAVES, THINLY SLICE { SEE TIP } RESERVE FRONDS
• 2 LARGE RED BELL PEPPERS, CUT INTO 1-INCH PIECES
• 6 CLOVES GARLIC, FINELY CHOPPED
• 2 CANS { 28 OUNCES } FIRE ROASTED WHOLE TOMATOES IN JUICE
• 8 MEDIUM ZUCCHINI, CUT INTO 1/2-INCH PIECES
• 2 POUNDS FRESH GREEN BEANS, TRIMMED AND CUT INTO 1-INCH PIECES
• 1 TEASPOON SALT 
• 2/3 CUP LOOSELY PACKED FRESH BASIL LEAVES, THINLY SLICED
• 2/3 CUP LOOSELY PACKED FENNEL FRONDS, CHOPPED

DIRECTIONS:

1. IN A 10-QUART DUTCH OVEN OR STOCKPOT, HEAT OIL OVER MEDIUM HEAT UNTIL HOT. ADD ONION FENNEL; COOK 15 MINUTES OR UNTIL VEGETABLES ARE LIGHTLY BROWNED AND TENDER, STIRRING OCCASIONALLY. 
2. ADD RED PEPPER AND GARLIC AND COOK 5 MINUTES OR UNTIL PEPPER IS TENDER CRISP.
3. ADD TOMATOES WITH JUICE, ZUCCHINI, GREEN BEANS, AND SALT; HEAT TO BOILING OVER MEDIUM-HIGH HEAT, STIRRING AND BREAKING UP TOMATOES WITH A SPOON.
4. REDUCE HEAT TO MEDIUM-LOW; COVER AND SIMMER 30 MINUTES OR UNTIL VEGETABLES ARE VERY TENDER. STIR IN ALL BUT 4 TABLESPOONS BASIL AND 4 TABLESPOONS FENNEL FRONDS; TOP WITH REMAINING BASIL AND FENNEL FRONDS TO SERVE.

ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR
MAKES: 16 MAIN-DISH SERVINGS 

 

Spaghetti Carbonara

Here's a restaurant favorite you can make at home with ease. Beaten eggs and plenty of Romano cheese form a creamy sauce in this bacon-studded pasta dish. I usually serve this as a side-dish to steaks. I add some crusty Italian bread or Garlic bread and a salad of baby greens with my creamy Italian Dressing or my creamy Caesar Dressing. It's a hearty meal that Bubba and the Crew truly love.

INGREDIENTS:

• 2 POUNDS SPAGHETTI
• 2 TABLESPOONS OLIVE OIL
• 6 THICK SLICES BACON OR 8 OUNCES PANCETTA, CUT INTO 1/4-INCH PIECES
• 2 SMALL ONIONS, CHOPPED
• 10 LARGE EGGS
• 1 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS ADDITIONAL FOR SERVING
• 1/2 TEASPOON GROUND BLACK PEPPER, PLUS COARSELY GROUND BLACK PEPPER
• 1/2 CUP LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES, CHOPPED

DIRECTIONS:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD SPAGHETTI AND COOK AS PACKAGE DIRECTS.
2. MEANWHILE, IN A LARGE CAST-IRON SKILLET, HEAT OIL OVER MEDIUM HEAT 1 MINUTE.
3. ADD BACON AND COOK UNTIL BROWNED. WITH A SLOTTED SPOON, TRANSFER BACON TO PAPER-TOWEL LINED PLATE. POUR OFF ALL BUT 4 TABLESPOONS FAT FROM SKILLET; ADD ONION AND COOK 5 TO 6 MINUTES OR UNTIL TENDER. REMOVE SKILLET FROM HEAT.
4. RESERVE 1/2 CUP PASTA COOKING WATER. DRAIN PASTA; ADD TO SKILLET WITH RESERVED COOKING WATER AND BACON. COOK OVER MEDIUM HEAT, STIRRING, UNTIL WATER IS ABSORBED. IN A BOWL WHISK EGGS WITH ROMANO AND PEPPER.
5. REMOVE SKILLET FROM HEAT; STIR IN EGG MIXTURE { HEAT FROM PASTA WILL COOK EGGS }. ADD PARSLEY AND TOSS UNTIL PASTA IS WELL COATED.
6. SPOON INTO WARM PASTA BOWL; SERVE WITH ROMANO AND COARSELY GROUND PEPPER TO TASTE.

ACTIVE TIME: 10 MINUTES
TOTAL TIME: 45 MINUTES
MAKES: 8 MAIN-DISH SERVINGS

   

Sausage and Pepper Baked Ziti

With my freeze-now, serve-later dishes, you can give your family a comfy meal even on the busiest weeknight. Cheesy, zesty, and studded with savory Italian sausage, my baked ziti feeds a crowd and then some--without much time spent in the kitchen. This yummy twist on baked ziti will please kids as well as adults.

INGREDIENTS:

• 1 POUND SWEET AND/OR HOT ITALIAN SAUSAGE LINKS, CASINGS REMOVED
• 4 CLOVES GARLIC, GRATED
• 2 LARGE RED, GREEN AND/OR YELLOW BELL PEPPERS, CUT INTO 1/4-INCH SLICES
• 1 JUMBO ONION { 1 POUND }, CUT IN HALF, THEN CUT CROSSWISE INTO 1/4-INCH SLICES
• 1 POUND SLICED WHITE MUSHROOMS
• 1 CAN { 28 OUNCES } WHOLE TOMATOES, IN PUREE
• 1 CAN { 15 OUNCES } TOMATO PUREE
• 1 TEASPOON SALT
• 1 PACKAGE { 16 OUNCES } ZITI
• 1 PACKAGE { 8 OUNCES } SHREDDED MOZZARELLA CHEESE
• 1/2 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE

 DIRECTIONS:

1. IN A DEEP NONSTICK 12-INCH SKILLET, COOK SAUSAGE OVER MEDIUM HEAT 10 MINUTES OR UNTIL BROWNED, STIRRING AND BREAKING IT UP WITH THE SIDE OF A SPOON. WITH A SLOTTED SPOON, TRANSFER SAUSAGE TO A MEDIUM BOWL.
2. IN DRIPPINGS IN SKILLET, COOK GARLIC, PEPPERS, ONION AND MUSHROOMS, COVERED, 10 MINUTES. UNCOVER AND COOK 8 MINUTES LONGER OR UNTIL VEGETABLES ARE TENDER AND MOST OF THE LIQUID HAS EVAPORATED. 
3. STIR IN TOMATOES AND PUREE, TOMATO PUREE, AND SALT; HEAT TO BOILING OVER MEDIUM-HIGH HEAT, STIRRING AND BREAKING UP TOMATOES WITH THE SIDE OF A SPOON.
4. REDUCE HEAT TO MEDIUM-LOW; COVER AND COOK 10 MINUTES, STIRRING OCCASIONALLY.
5. MEANWHILE, HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD PASTA AND COOK 2 MINUTES LESS THAN PACKAGE DIRECTS.
6. PREHEAT OVEN TO 400 DEGREES. RESERVE 1/2 CUP OF THE PASTA COOKING WATER. DRAIN PASTA.
7. RETURN PASTA AND RESERVED COOKING WATER TO SAUCEPOT; STIR IN TOMATO SAUCE. ADD MOZZARELLA AND RESERVED SAUSAGE; TOSS TO COMBINE. 
8. DIVIDE MIXTURE BETWEEN 2 UNGREASED 2 1/2-QUART BAKING DISHES. SPRINKLE WITH PECORINO.
9. BAKE 20 TO 25 MINUTES OR UNTIL TOPS BROWN AND SAUCE IS BUBBLING. LET STAND 10 MINUTES BEFORE SERVING.

ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR 25 MINUTES
MAKES: 2 CASSEROLES, 4 MAIN-DISH SERVINGS EACH

 

THREE CHEESE CALZONES

Now that you have made your Homemade Hot Giardiniera you can serve it with these Three Cheese Calzones. Along with a few slices of Italian salami, marinara for dipping and a mixed baby green salad with a simple vinaigrette and you have a complete meal. That is sure to satisfy even the hungriest man in your house. Bubba, his crew, and the grand-kids just love this meal.

Ingredients:

• 2 cups shredded mozzarella cheese {about 8 ounces}
• 1/2 cup ricotta cheese
• 1/2 cup fresh basil, chopped
• 2 scallions, sliced
• 1/4 cup plus 2 teaspoons freshly grated parmesan cheese {about 1 1/2 ounces}
• 1 tablespoon breadcrumbs
• 1 pound prepared pizza dough, at room temperature
• All-purpose flour, for dusting
• 1 large egg, lightly beaten
• Marinara sauce, warmed for dipping
• 4 ounces sliced Italian salami
• Homemade Hot Giardiniara, for serving

Directions:

1. Preheat the oven to 450 degrees. Line a baking sheet with foil.
2. Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined.
3. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface, to a 7 to 8-inch round.
4. Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. 
5. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer calzones to the prepared baking sheet.
6. Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape.
7. Sprinkle calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes.
8. Serve with marinara sauce, the salami, Homemade Hot Giardiniera and a salad of baby mixed greens with a simple vinaigrette.  

ACTIVE TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES 
SERVES: 4