Originally from GoodFood, I got this by way of Fresh 365 Online. Luv them.
Serves 4
Ingredients
1 c packed fresh spinach
1 c packed arugula, chopped, plus additional to serve
small handful basil leaves, chopped
1 large garlic clove, minced
3/4 c ricotta
1 c flour, plus additional for rolling
2 eggs, beaten
1 c grated Parmesan cheese, plus additional to serve
1 t salt
1/2 t nutmeg
1/4 t pepper
olive oil, to serve
Directions
Bring a small pot of water to a boil. Add spinach, and turn off heat. Remove spinach after 2 minutes and transfer to colander, to drain, pressing out as much water as possible. Transfer to a cutting board and chop.
In a large bowl, combine spinach, arugula, basil, garlic, ricotta, flour, eggs, cheese, salt, nutmeg and pepper. Mix well, adding an additional 2-3 T flour, if needed. Mixture will be wet, but should be able to form into 1” balls, with floured hands. Roll each ball in a bit of flour, and place on a parchment lined baking sheet (or cutting board). Transfer to the refrigerator for 30 minutes.
Bring a large pot of water to a boil. Drop 1/4 of the gnocchi in the water, and let them sink to the bottom. When they rise to the top (about 2-3 minutes), allow them to cook for 1 minutes more. Remove with a slotted spoon, transferring to a plate. Repeat with the remaining gnocchi, in batches. Place arugula on large plate, and drizzle with fresh lemon juice and olive oil, salt and pepper. Serve the gnocchi on top of arugula. Drizzle with olive oil, and sprinkle with parmesan cheese, salt and pepper, to taste.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Monday, February 28, 2011
Monday, November 15, 2010
Vegetarian Lasagna with Mushrooms and Zucchini
I honestly think the veggies here can be swapped with anything you like. Some people are super into broccoli in their lasagna (I, on the other hand, am most definitely not), but do what you will.
Other vegetarian lasagnas do not necessarily saute the vegetables before layering into the dish. Why miss an opportunity to flavor relatively bland veggies like mushrooms and zucchini? In conclusion, people are silly, so just saute the veg and be happy with yourself.
The key thing to remember here is have some fun with the flavor. Not enough basil for your taste? Add more! Craving more garlic? Chop some up and throw it in. This is by no means a set recipe, just what I happened to throw together the other night.
Ingredients
1 large 28 oz. can of diced tomatoes (with basil if you want)
1 large, ripe, tomato, chopped. (or a few roma tomatoes, chopped).
1 large, clean bunch of fresh basil (torn or chopped)
1 medium onion, chopped
4 cloves garlic, finely diced
Oregano or Italian herb seasoning and red pepper flakes, to taste
1 large zucchini
1 carton of cremini mushrooms, sliced
1 box of the flat lasagna noodles (without the ruffly-edged ridges.)
1 small container of ricotta cheese
1 small block of mozzerella, shredded
1 egg
Salt and pepper, to taste
Directions
Preheat the oven to 375 degrees F.
Chop up the onions and garlic, and saute in a few pats of butter or olive oil in a good-sized saucepan on low-medium heat until the onions turn opaque. Be careful not to keep the heat on too high or you will burn the garlic. Add a dash of salt, and stir. Add in the chopped fresh tomatoes, and cook until the liquid starts coming out of the tomatoes, which will take several minutes. Add a few dashes of the red pepper flakes, some fresh ground black pepper, and some of the oregano/Italian herbs. (At this point I also threw in a few splashes of red wine and allowed it to cook off a bit to flavor the onion/garlic base. This is totally optional though.)
Next, add the can of the diced tomatoes, and a big handful of the torn or shredded basil. Bring the tomato sauce to a boil, then reduce to a simmer. Make sure the tomatoes, garlic, onion, and basil are all fully incorporated into the sauce. Cook for about 15 minutes or so, uncovered, to reduce the sauce a bit and concentrate the flavors. Continously taste the sauce for your preferred level of heat with the red pepper flakes, the oregano/Italian herbs, and the level of salt/pepper, and add these items into the sauce as needed. Once the sauce thickens a bit after 15 minutes of simmering (more or less), turn off the heat and allow to rest.
In the mean time, slice up the zucchini and the mushrooms. Saute them in some olive oil with the same spices as you used in the tomato sauce (red pepper flakes, oregano/Italian herbs, salt, pepper.) Once the mushrooms get soft and the zucchini starts to brown a bit, the veggies are ready.
In a small bowl, add the egg, ricotta cheese, a bit of salt, freshly cracked pepper, and some oregano and mix thoroughly till everything is fully incorporated. If you haven't done so already, shred the mozerella cheese.
In a casserole dish, spoon a bit of the tomato sauce along the bottom. Add as many sheets of the lasagna pasta as needed to cover the tomato sauce. Next add on some of the sauteed veggies, spreading them across the lasagna pasta sheets. On top of the veggies, add a few dollops of the ricotta cheese mixture, and spread evenly on top of the veggies. On top of the ricotta cheese, add sprinkle a handful of the mozerella cheese, and then a spoonful of the tomato sauce till covered. Add another layer of the uncooked pasta sheets, the veggies, the ricotta, the mozerella, and the tomato sauce. By now you should have used up all of the ricotta and the veggies, with just enough tomato sauce and mozzerella left for the top. Add the final layer of lasagna pasta on top, covered by the remainder of the tomato sauce and the last hefty sprinkling of mozerella cheese.
Cover the lasagna in foil, and bake for approximately 30-40 minutes, until the lasagna is bubbling. Remove the foil and allow to bake for an additional 10-15 minutes or until the cheese on top is lightly browned.
Remove the lasagna from the oven and allow to cool for a solid 15-20 minutes before serving. Chop up some basil (or tear it) and sprinkle it on top. Make sure to give it the full time to cool off a bit and settle down. It's definitely worth it. Enjoy!
Other vegetarian lasagnas do not necessarily saute the vegetables before layering into the dish. Why miss an opportunity to flavor relatively bland veggies like mushrooms and zucchini? In conclusion, people are silly, so just saute the veg and be happy with yourself.
The key thing to remember here is have some fun with the flavor. Not enough basil for your taste? Add more! Craving more garlic? Chop some up and throw it in. This is by no means a set recipe, just what I happened to throw together the other night.
Ingredients
1 large 28 oz. can of diced tomatoes (with basil if you want)
1 large, ripe, tomato, chopped. (or a few roma tomatoes, chopped).
1 large, clean bunch of fresh basil (torn or chopped)
1 medium onion, chopped
4 cloves garlic, finely diced
Oregano or Italian herb seasoning and red pepper flakes, to taste
1 large zucchini
1 carton of cremini mushrooms, sliced
1 box of the flat lasagna noodles (without the ruffly-edged ridges.)
1 small container of ricotta cheese
1 small block of mozzerella, shredded
1 egg
Salt and pepper, to taste
Directions
Preheat the oven to 375 degrees F.
Chop up the onions and garlic, and saute in a few pats of butter or olive oil in a good-sized saucepan on low-medium heat until the onions turn opaque. Be careful not to keep the heat on too high or you will burn the garlic. Add a dash of salt, and stir. Add in the chopped fresh tomatoes, and cook until the liquid starts coming out of the tomatoes, which will take several minutes. Add a few dashes of the red pepper flakes, some fresh ground black pepper, and some of the oregano/Italian herbs. (At this point I also threw in a few splashes of red wine and allowed it to cook off a bit to flavor the onion/garlic base. This is totally optional though.)
Next, add the can of the diced tomatoes, and a big handful of the torn or shredded basil. Bring the tomato sauce to a boil, then reduce to a simmer. Make sure the tomatoes, garlic, onion, and basil are all fully incorporated into the sauce. Cook for about 15 minutes or so, uncovered, to reduce the sauce a bit and concentrate the flavors. Continously taste the sauce for your preferred level of heat with the red pepper flakes, the oregano/Italian herbs, and the level of salt/pepper, and add these items into the sauce as needed. Once the sauce thickens a bit after 15 minutes of simmering (more or less), turn off the heat and allow to rest.
In the mean time, slice up the zucchini and the mushrooms. Saute them in some olive oil with the same spices as you used in the tomato sauce (red pepper flakes, oregano/Italian herbs, salt, pepper.) Once the mushrooms get soft and the zucchini starts to brown a bit, the veggies are ready.
In a small bowl, add the egg, ricotta cheese, a bit of salt, freshly cracked pepper, and some oregano and mix thoroughly till everything is fully incorporated. If you haven't done so already, shred the mozerella cheese.
In a casserole dish, spoon a bit of the tomato sauce along the bottom. Add as many sheets of the lasagna pasta as needed to cover the tomato sauce. Next add on some of the sauteed veggies, spreading them across the lasagna pasta sheets. On top of the veggies, add a few dollops of the ricotta cheese mixture, and spread evenly on top of the veggies. On top of the ricotta cheese, add sprinkle a handful of the mozerella cheese, and then a spoonful of the tomato sauce till covered. Add another layer of the uncooked pasta sheets, the veggies, the ricotta, the mozerella, and the tomato sauce. By now you should have used up all of the ricotta and the veggies, with just enough tomato sauce and mozzerella left for the top. Add the final layer of lasagna pasta on top, covered by the remainder of the tomato sauce and the last hefty sprinkling of mozerella cheese.
Cover the lasagna in foil, and bake for approximately 30-40 minutes, until the lasagna is bubbling. Remove the foil and allow to bake for an additional 10-15 minutes or until the cheese on top is lightly browned.
Remove the lasagna from the oven and allow to cool for a solid 15-20 minutes before serving. Chop up some basil (or tear it) and sprinkle it on top. Make sure to give it the full time to cool off a bit and settle down. It's definitely worth it. Enjoy!
Sunday, March 29, 2009
Pasta Alla Norma
Adapted from Jamie Oliver, via Jamie's Italy
Ingredients:
2 large, firm eggplants
extra virgin olive oil
1 tablespoon dried oregano
dried red chili flakes (optional)
4 cloves of garlic, peeled and finely sliced
large fresh bunch of basil, stems chopped, leaves reserved
1 tsp. good herb or white wine vinegar
2 14 oz. cans of good-quality chopped tomatoes
sea salt, and pepper (to taste)
1 lb. dried spaghetti (i used the fresh refrigerated kind)
salted ricotta or pecorino or parmesan cheeses, grated (whichever you have on hand or prefer)
Slice the eggplants and cut into quarters lengthwise. If they have seedy, puffy centers, remove them and throw away. Cut the eggplants across the length into finger-width pieces. Fry up the eggplant (in two-three batches) with some olive oil, but dont let them get too greasy. Add some dried oregano and salt, and brown them on all sides until they are soft and golden. Once you finish with the first batch, remove to a plate and continue the process till all of the eggplant is cooked.
Once the eggplant is done, add the first batch to a larger pot (something that will hold the sauce, and pasta). Add a bit of the dried chili flakes, if you like. Turn the heat to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, and add a bit of the vinegary and the cans of tomatoes (which you can leave chunky like I did, or whir up in a food processor to make it smoother). Simmer for 10 to 15 minutes, then taste and correct the seasoning with salt and pepper. Tear up half of the asil leaves, add to the sauce, and stir it around.
Meanwhile, get your spaghetti boiling in salted water and cook according to the instructions. When it's al dente, drain it in a colander and reserve a bit of the pasta water in case you need to add it to the sauce. Add the spaghetti to the pot of norma sauce and toss it around...add a bit of the cooking water if desired, and make sure it is well combined. Adjust the seasoning. Heap onto plates (or in bowls, as I prefer). Sprinkle with the remaining basil leaves and the cheese, and a drizzle of olive oil.
Twirl on a fork, and enjoy.
Ingredients:
2 large, firm eggplants
extra virgin olive oil
1 tablespoon dried oregano
dried red chili flakes (optional)
4 cloves of garlic, peeled and finely sliced
large fresh bunch of basil, stems chopped, leaves reserved
1 tsp. good herb or white wine vinegar
2 14 oz. cans of good-quality chopped tomatoes
sea salt, and pepper (to taste)
1 lb. dried spaghetti (i used the fresh refrigerated kind)
salted ricotta or pecorino or parmesan cheeses, grated (whichever you have on hand or prefer)
Slice the eggplants and cut into quarters lengthwise. If they have seedy, puffy centers, remove them and throw away. Cut the eggplants across the length into finger-width pieces. Fry up the eggplant (in two-three batches) with some olive oil, but dont let them get too greasy. Add some dried oregano and salt, and brown them on all sides until they are soft and golden. Once you finish with the first batch, remove to a plate and continue the process till all of the eggplant is cooked.
Once the eggplant is done, add the first batch to a larger pot (something that will hold the sauce, and pasta). Add a bit of the dried chili flakes, if you like. Turn the heat to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, and add a bit of the vinegary and the cans of tomatoes (which you can leave chunky like I did, or whir up in a food processor to make it smoother). Simmer for 10 to 15 minutes, then taste and correct the seasoning with salt and pepper. Tear up half of the asil leaves, add to the sauce, and stir it around.
Meanwhile, get your spaghetti boiling in salted water and cook according to the instructions. When it's al dente, drain it in a colander and reserve a bit of the pasta water in case you need to add it to the sauce. Add the spaghetti to the pot of norma sauce and toss it around...add a bit of the cooking water if desired, and make sure it is well combined. Adjust the seasoning. Heap onto plates (or in bowls, as I prefer). Sprinkle with the remaining basil leaves and the cheese, and a drizzle of olive oil.
Twirl on a fork, and enjoy.
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