Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

authentic italian

Orecchiette with Rapini and Sausage

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Orecchiette with Rapini and Sausage. A quick, easy and popular pasta dish topped with crunchy flavored bread crumbs for a lovely contrast and simply perfect for any day of the week.

Orechiette with Rapini and Sausage

At times we want something different than spaghetti or even fettuccine and Italy certainly has its wide range of pastas with every region claiming pride to its own distinct noodle shape.

In Puglia “the heel of the boot” orecchiette otherwise known as “little ears” reign supreme.

Store shelves are lined with these distinctly domed shaped pastas with a cup-like interior making it ideal for scooping up chunky sauces and vegetables. Here, as you toss the orecchiette, the sausage and vegetables become trapped in the hollowed out part of the pasta and flavors every single bite with deliciousness.

Orechiette with Rapini and Sausage

If you have never tried bread crumbs on pasta before do give it a try. It simply adds an extra layer of goodness and crunch.

Sometimes store bought breadcrumbs will just not do and this is one dish where fresh and flavorful is essential.

Making your own is supper easy and a great way to use up stale bread. Simply give it a whirl in the food processor or use a box grater. I always have some bread in the freezer which I grate while still frozen, it works wonderfully. 🙂

Orechiette with Rapini and Sausage

Rapini or broccoli rabe looks like thin broccoli but is related to the turnip. The taste is somewhat bitter but mellows out during cooking.

All the parts of this vegetable are edible. I simply cut out about 1 inch from the bottom of the stem and use it in my favorite dishes. 🙂

Orechiette with Rapini and Sausage
I hope you get to try this absolute family favorite dish!

I’ve updated this recipe from a previous older post with fresh new photos that do this flavorful pasta justice. Also, with a printable template for your convenience!

Buon Appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Orechiette with Rapini and Sausage
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Orecchiette with Rapini and Sausage

A quick and easy delicious pasta dish topped with freshly toasted bread crumbs that's perfect for any day of the week.

Course Main Course
Cuisine Italian
Keyword Pasta, Sausage, Rapini
Servings 4
Author Marisa

Ingredients

  • 1/3 cup plus 1 tablespoon extra virgin olive oil
  • 1 1/2 cup plain fresh bread crumbs
  • salt and pepper to your taste
  • 1 large bunch of rapini cut into 2 inch pieces
  • 500 grams Orecchiette pasta
  • 1 pound Italian sausage mild or strong (casing removed)
  • 3 large cloves of garlic minced
  • 1 medium onion chopped
  • 1 large red bell pepper cut into 1 inch pieces
  • pinch of red chili flakes
  • 1/2 cup Parmegiano-Reggiano cheese grated

Instructions

  1. Heat the 1 tablespoon of extra virgin olive oil in a small frying pan over medium low heat.

  2. Add in the breadcrumbs and season with the salt and pepper and toast the bread crumbs for about 6 to 8 minutes or until they turn a deep golden brown. Stir often so that they don't burn then set aside.

  3. Bring a large pot of water to boil and salt generously.

  4. Add the Orecchiette to the boiling water and stir well.

  5. Cook according to package instructions while stirring occasionally.

  6. Three minutes before the end of cooking time, add in the chopped rapini and stir gently.

  7. While the pasta cooks heat the 1/3 cup of olive oil in a large frying pan over medium low heat.

  8. Add in the sausage (with casing removed), minced garlic, onion, red pepper and chili flakes.

  9. Cook while stirring and breaking up the sausage meat with a wooden spoon for about 7 to 10 minutes or until the sausage is nicely browned.

  10. Taste and season with salt and pepper if needed.

  11. When the orechiette is ready, drain the pasta with rapini, toss it with the cooked sausage mixture and stir well.

  12. Turn off the heat and stir in the grated cheese.

  13. Plate and serve the paste with a drizzle of extra virgin olive oil and extra cheese if desired.

  14. Top with a generous sprinkle of toasted breadcrumbs .

  15. Serve while still warm and enjoy!

Pastiera Napoletana Recipe

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Pastiera Napoletana Recipe, an Italian citrus scented grain and ricotta pie with the sweet perfume of orange blossom water that is immensely popular in Naples. In la bella Napoli, pastiera is synonymous with Easter and every home in Naples will be dishing out their own version of this pie made with grano cotto, cooked wheat.

Pastiera Napoletana Recipe

Throughout Italy the use of eggs and grains are predominate during Easter time as its said to represent new life and harvest.

This pastiera has many similarities to the one mamma would make but without the grano cotto! At times she would use a whopping 30 eggs in her Easter casata!

I have yet to post mamma’s casata recipe because I haven’t perfected it yet. Last Easter and under the guidance of my zia Maria, I attempted to make my own for the very first time. To say that it was not picture worthy is an understatement! After committing several hours in bringing our coveted Easter dessert to life…you see, I really had high expectations here and did not want to mess it up. However it came out looking much as Mount Vesuvius must looked after its catastrophic volcanic eruption!

Pastiera Napoletana Recipe

Don’t be intimidated by the length or even the many steps of this pastiera because really you can pace yourself by starting three days before your ready to serve this ricotta pie. In fact if using hard wheat berries as I did, you’ll need to soak them overnight or better yet allow them to soak for 24 hours as this will reduce the cooking time by half, otherwise they’ll need a full two hours to cook.

Or take an even shorter cut and buy the pre-cooked wheat variety which are sold in glass jars or cans from Italian specialty shops. You would then simply proceed to the next step of simmering the cooked wheat with milk, vanilla bean and lemon zest to infuse the flavors.

Alternately the wheat berries can be substituted with quick cook farro or even cooked rice such as arborio rice.

Pastiera Napoletana Recipe

You can make the pastry dough a day ahead as well but it will probably need to set at room temperature a bit before rolling out.

Pastiera Napoletana Recipe

One other ingredient quite common in a Pastiera Napoletana Recipe is the use of candied peels such as lemon and orange. I’m simply not a fan of candied peels so I omitted them. I always take great care in plucking them out of my desserts!

Pastiera Napoletana Recipe

I love this pastiera with its grainy texture and the soft bite from the grano cotto, cooked wheat berries. These little grains just pop in the mouth when cooked properly, much like a bowl of rice krispies with milk does.

Pastiera Napoletana Recipe

I can’t stress enough how wonderful this Pastiera Napoletana Recipe tastes when made ahead! Its a symphony of a soft creamy interior perfumed with aromatic orange blossom water, encased in a lovely pasta frolla!

Buona Pasqua , Happy Easter everyone!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Pastiera Napoletana Recipe
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Pastiera Napoletana Recipe

Pastiera Napoletana Recipe, an Italian citrus scented grain and ricotta pie with the sweet perfume of orange blossom water that is immensely popular in Naples.
Course Dessert
Cuisine Italian
Servings 10 to 12
Author Marisa

Ingredients

  • 3/4 cup wheat berries or wheat kernels I soaked them for 24 hours to reduce cooking time
  • FOR THE PASTA FROLLA
  • 3 cups all purpose flour
  • 1 cup powdered sugar icing sugar
  • a pinch of salt I use fine sea salt
  • 3/4 cup cubed cold butter
  • 3 large eggs. lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange zest
  • FOR THE FILLING
  • 1 cup whole milk
  • A vanilla bean split open
  • 1 tablespoon lemon zest
  • 400 grams of full fat ricotta cheese
  • 2 whole eggs plus 2 eggs separated
  • 1 cup powdered sugar icing sugar
  • 1 1/2 tablespoons orange blossom water
  • A tablespoon each of orange and lemon zest

Instructions

  1. THE DAY BEFORE
  2. Rinse the wheat berries well and place them in a small bowl with enough water to cover.
  3. Allow to soak overnight or up to 24 hours before you plan to bake the ricotta pie as this will allow for quicker cooking time.
  4. THE FOLLOWING DAY
  5. Rinse and drain the wheat berries and place them in a pot with 2 cups of water and bring to a boil.
  6. Reduce the heat and let simmer for about 1 hour or until tender.
  7. Drain any remaining liquids and set aside while you prepare the pasta frolla.
  8. FOR THE PASTA FROLLA
  9. Place the flour, sugar and salt in the bowl of a stand mixer and stir to combine.
  10. Add the cubed butter and mix till coarse crumbs form.
  11. Mix in the lightly beaten eggs,vanilla extract and orange zest until it forms a smooth ball. (takes less then a minute).
  12. Wrap the dough in cling wrap and allow to chill in the fridge for 1 hour.
  13. Meanwhile place the cooked wheat in a medium sized stock pot.
  14. Add in the milk, vanilla bean and lemon zest.
  15. Bring to a boil over medium heat then reduce the heat to a simmer and cook until all the liquids are absorbed while stirring often.
  16. Makes sure to keep an eye on it so the wheat berries do not stick to the pot and burn.
  17. Discard the vanilla bean and keep aside to cool.
  18. While the mixture cools, grease a 25cm round tart tin with a removable bottom and set aside. (I used a 25cm (10 inch) deep quiche pan with removable bottom however any 10 inch pie dish would also work).
  19. Cut a quarter of the dough off, reserving it for the lattice top.
  20. Roll out the remaining dough to about 1/8 inch thick and line the tart tin with the rolled dough.
  21. Trim off any excess dough with a knife.
  22. FOR THE FILLING:
  23. In a medium sized bowl mix together the ricotta, the 2 whole eggs plus 2 egg yolks until light and fluffy.
  24. Mix in the powdered sugar (icing sugar), orange blossom water, orange and lemon zests until combined.
  25. Stir in the cooled wheat mixture.
  26. In a separate bowl beat the two remaining egg whites just until stiff peaks form and then softly fold them into the ricotta mixture.
  27. Pour the ricotta mixture into the prepared pie.
  28. Roll out the remaining pastry dough and cut out 6 strips slightly longer then the pie tin.
  29. Place the strips of dough over the filling in a criss-cross pattern and trim off any excess.
  30. Brush the strips of dough with milk and bake the pie for about 50 to 60 minutes or until a lovely golden brown.
  31. Allow the ricotta pie to cool completely before refrigerating then dust with powdered sugar just before serving.
  32. This ricotta pie actually tastes better the day after it is baked making it a great make ahead dessert.

 

Penne Rigate With Tomato Tuna Sauce

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Penne Rigate With Tomato Tuna Sauce is a typical Italian pasta dish I grew up with. Made with just a few good quality staple ingredients and packed full of wonderful flavors, this recipe is one you will turn to again and again.

Penne Rigate with Tomato Tuna Sauce

As is common in most cultures and at a time when food was scarce, families made do with the few humble ingredients they had on hand while creating simple and authentic comfort food made with love. In Italian this philosophy is known as La Cucina Povera, or otherwise “the poor kitchen” and truly born out of necessity.

This concept is far easier to embrace during summertime when gardens are lush with fruits and vegetables. However in wintertime we need not look any further then our own kitchen pantries.

Canned tuna is one of those staple items I always keep in my pantry. Its ready at a moments notice for quick sandwiches as my son can attest…he just adored tuna sandwiches for his school lunches! They are also wonderfully delicious tossed with green leafy salads and legumes for an extra protein kick.

Penne Rigate with Tomato Tuna Sauce

However, canned tuna also makes a rather enticing sauce which simply begs to be tossed over freshly cooked pasta and I know you will most certainly appreciate its simplicity.

A good quality oil packed canned tuna is much more flavorful then the water packed variety and will elevate this simple sauce. Also, don’t be too concerned about the oil which you will be draining out anyhow but if this is still an issue for you then by all means go for the water packed.

Penne Rigate with Tomato Tuna Sauce

Although you can choose any pasta of your choice, my preference and absolute favorite are penne rigate or the smaller variety pennette rigate. I love this pasta shape for its crevices and hallow center making them the perfect vehicle to hold a chunky tomato and tuna sauce.

Penne Rigate with Tomato Tuna Sauce

Impress your family or friends and make Penne Rigate with Tomato Tuna Sauce tonight!

Buon Appetito!

Penne Rigate with Tomato Tuna Sauce
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Penne Rigate with Tomato Tuna Sauce

A delicious and easy tomato sauce with canned tuna and kalamata olives served with penne rigate.
Course Pasta
Cuisine Italian
Servings 4 to 6 servings
Author Marisa

Ingredients

  • Tomato Sauce
  • 2 tablespoon extra virgin olive oil
  • 2 cloves of garlic minced
  • 1 small onion chopped
  • pinch of crushed chili pepper
  • 24 ounce jar Passata Italian strained tomatoes I used San Marzano
  • 2 sprigs of basil
  • salt and pepper to taste
  • 2 x 85 grams canned oil packed tuna drained
  • 1/4 cup Kalamata olives pitted and chopped
  • chopped parsley for garnish
  • 450 grams Penne Rigate or other pasta of your choice

Instructions

  1. Heat the oil in a medium sized sauce pot over medium low heat and saute the garlic, chopped onions and the crushed chili pepper just until the onions are soft, while stirring often for about 5 minutes.
  2. Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
  3. Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
  4. Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
  5. While the sauce is slowly simmering, bring a large pot of water to boil.
  6. Salt the water and cook the pasta according to directions on package.
  7. At this point,while the pasta cooks add the drained tuna and chopped kalamata olives to the tomato sauce and allow to simmer till the pasta is cooked.
  8. When ready, drain the pasta and toss with some of the tomato sauce.
  9. Plate the pasta and top with more sauce and a sprinkle of chopped parsley.
  10. Serve while still warm.

Potato Gnocchi With Tomato Basil Sauce

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In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy. Gnocchi are simply the Italian version of dumplings and can be prepared in limitless ways. Just about any sauce will compliment this potato dumpling.

Gnocchi with Tomato Basil Sauce

Today, there is such an extensive variety of gnocchi! Some are made with ricotta or squash while others are flavored with beets. There are also gnocchi where different flours are utilized, such as chestnut, buckwheat and also wholewheat flour.

Another version is made with semolina flour, milk, cheese and known as Gnocchi alla Romana. I’ll leave this one for another post perhaps, because it deserves a special space here on my blog.

These Potato Gnocchi with Tomato Basil Sauce, however, is the type of dish I grew up with. They were my number one request each time my mamma would ask me what I wanted to eat for my birthday celebration and she never failed to remind me of the countless times I would help her twirl the gnocchi with my chubby little fingers!

A potato ricer does an excellent job of mashing the potatoes. If you don’t have one, a fork will do just fine.

Gnocchi with Tomato Basil Sauce

How To Shape Gnocchi

I’ve had this gnocchi board for many years now but very rarely used it. You can find them in any kitchen supply store at under 5 dollars.

Mamma taught me to twirl the gnocchi using my index finger and middle finger by pressing both down into the gnocchi and rolling quickly towards me. Alternately you can use the back of a fork to make the pretty indentations. The little ridges that form are a perfect entrapment for all that delicious sauce.

Gnocchi with Tomato Basil Sauce

These exquisite potato gnocchi are very filling and therefore often served in moderate portions as a first course meal.

Gnocchi with Tomato Basil Sauce

Furthermore you will want to savour every bite, enjoying the melt-in-your mouth sensation and never rush a good thing!

Gnocchi with Tomato Basil Sauce

How To Make Potato Gnocchi For Beginners:

Always start with less amount of flour then the recipe calls for. The moisture of your potatoes and the amount of eggs used will determine how much flour is needed.

Do not knead more then a few minutes as this would result in too much flour adsorption which yields heavier gnocchi.

It goes without saying to always use a big sauce pot when cooking any form of pasta. Drop a few at a time into the boiling water to avoid the gnocchi from sticking together.

The potatoes can also be boiled instead of baking them. Just make sure to not pierce or cut through the potato when boiling them, otherwise they will absorb to much water.

Ideally you will want to make and cook the gnocchi within a few hours. Simply transfer the gnocchi in a single layer on a lightly dusted cookie sheet and cover with a clean dish towel till ready to use.

Gnocchi can also be frozen. Transfer them on a cookie sheet in a single layer and place the tray in the freezer. Once frozen, transfer them into a freezer bag.

In conclusion, have fun and don’t be too hard on yourself. Enjoy the process after all practice makes perfect!

A traditional Italian recipe. Potato Gnocchi with Tomato Basil Sauce. #gnocchi #traditionalitalian #tomatosauce

 

A traditional Italian recipe. Potato Gnocchi with Tomato Basil Sauce. #gnocchi #traditionalitalian #tomatosauce
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Potato Gnocchi With Tomato Basil Sauce

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy sure to dazzle family and friends.
Course Main Meal
Cuisine Italian
Keyword Potato Gnocchi with Tomato Basil Sauce
Servings 4
Author Marisa

Ingredients

  • For the gnocchi
  • 4 large russet potatoes about 2 pounds
  • 1 teaspoon salt
  • 1 tablespoon beaten egg
  • 1 1/2 to 2 cups all purpose flour
  • Simple Tomato Sauce
  • 1 tablespoon olive oil
  • 2 cloves of garlic minced
  • pinch of crushed chili pepper
  • 24 ounce jar Passata Italian strained tomatoes I used San Marzano
  • 2 sprigs of basil
  • salt and pepper to taste
  • 1/2 cup diced mozzarella
  • Parmesan cheese

Instructions

  1. For The Gnocchi
  2. Preheat the oven to 375 degrees F.
  3. Wash the potatoes under cold running water and pat dry.
  4. Use a large knife and make a deep incision length-wise into each potato.
  5. Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
  6. Let potatoes cool a little but do peel them while they are still a bit warm.
  7. Put them through a potato ricer. Alternately you can use a potato masher or a fork.
  8. Place the mashed potatoes in a large bowl.
  9. Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
  10. Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
  11. Transfer the dough to a wooden board or work surface.
  12. Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
  13. Knead for 2 to 3 minutes.
  14. The dough should be smooth, pliable and just a little bit sticky.
  15. Cut off a section of dough at a time.
  16. Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
  17. Cut the roll into 1 inch pieces.
  18. Repeat with the remaining dough.
  19. To shape the gnocchi, I used my little wooden gnocchi board with ridges.
  20. Alternately, you can use the back of a fork .
  21. Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
  22. Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
  23. Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
  24. Repeat with the remaining pieces of dough.
  25. Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
  26. Set aside while you prepare the sauce.
  27. Tomato Basil Sauce
  29. Heat the oil in a medium sauce pot over medium low heat and saute the garlic with the crushed chili pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
  30. Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
  31. Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
  32. Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
  33. While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
  34. Add salt to the boiling water and then the gnocchi.
  35. Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
  36. Remove the gnocchi with a slotted spoon and place them on a serving platter.
  37. Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
  38. The heat of the tomato sauce will slowly melt the mozzarella.
  39. Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
  40. Serve while still hot.

 

Lemon Spaghetti with shrimp

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Lemon spaghetti with shrimp

This bright and bold lemon spaghetti dish features succulent jumbo shrimps which have been marinated in a few simple ingredients such as EVOO, lemon rind, minced garlic and parsley.

You will love it for it’s simplicity and for how quickly it can be put together on a busy weeknight, or for those special weekend suppers.

How impressive is it with the spaghetti twirled high on a serving dish and mounted with the lemon garlic shrimp! I believe it merits an orgasmic sigh!

lemon spaghetti with shrimp

The amount of time to cook the shrimp will depend on their size. Mine were the 16/20 count per pound and required about a minute or so on each side.

For my lemon spaghetti recipe, I used quick peel black tiger shrimps which were already deveined. I removed the outer shell and kept the tail on. You can however use your favorite shrimp. You can also prepare this step ahead of time and keep the shrimp in the fridge until you are ready to marinate them. Once marinated, set them aside for 15-20 minutes. This allows the time to bring a large pot of water to a roaring boil.

Once the pasta is placed in the salted water, heat a large skillet to cook the shrimps. By the time the pasta is ready so are the shrimps. Just proceed with the rest of the recipe and you can have supper ready in less than 30 minutes.

lemon spaghetti with shrimp

When a recipe requires just a few simple ingredients, I believe the best and freshest are essential!

Twirling the spaghetti as in the photo will easily yield 6 portions. I find this more than enough especially when serving a multiple coarse meal. However, when serving as a main dish with a salad on the side, you will have 4 generous portions.

lemon spaghetti with shrimp

Make it tonight and impress friends and family with this relatively easy to make, Lemon Spaghetti with Shrimp recipe.

Buon Appetito!

lemon spaghetti with shrimp
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Lemon Spaghetti with shrimp

A bright and bold lemon spaghetti dish with jumbo garlic, lemon shrimps.
Course Main
Cuisine Italian
Servings 4 -6
Author Marisa

Ingredients

  • Shrimp Marinade
  • 1 1/4 lb large shrimp shelled and deveined
  • 1/3 cup extra virgin olive oil
  • lemon zest from 2 lemons
  • 1/2 cup chopped parsley
  • 4 cloves of garlic minced
  • sea salt and freshly ground pepper
  • Pasta Lemon Sauce
  • 454 grams spaghetti
  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 1/2 cup Parmesan cheese
  • 1/2 cup chopped parsley
  • lemon zest from one lemon
  • salt to taste I used fine sea salt
  • pepper to taste

Instructions

  1. In a bowl toss together the shrimp, extra virgin olive oil, lemon zest, chopped parsley and minced garlic.
  2. Set aside to marinate at room temperature for about 20 minutes.
  3. Meanwhile bring a large pot of salted water to a boil.
  4. When water reaches a rapid boil, toss in the spaghetti and cook according to package instructions.
  5. While the pasta cooks, heat a large skillet over medium high heat.
  6. Sprinkle the shrimp with salt and pepper and cook in a single layer, for about 2 minutes turning them over once.
  7. Depending on the size of your pan, you may have to cook the shrimps in 2 batches.
  8. Once shrimps are cooked transfer to a plate.
  9. Whisk together the 1/2 cup extra virgin olive oil and 1/3 cup lemon juice and Parmesan cheese.
  10. Drain the spaghetti reserving about 1 cup of pasta water.
  11. Add the spaghetti to your skillet with the lemon sauce and a little bit of the pasta water. Toss well.
  12. Add in the parsley and lemon zest and sprinkle with salt and pepper to taste.
  13. Add in a little more pasta water to moisten if needed.
  14. Once plated, sprinkle more Parmesan cheese and add a small drizzle of EVOO if desired.
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