supper

Herbed Ricotta and Roasted Tomato Focaccia

August 24, 2018 by Marisa 17 Comments

This Herbed Ricotta and Roasted Tomato Focaccia makes a truly satisfying lunch with a side salad. It can also be enjoyed as a delicious appetizer before your main meal.

I’ve been loving lately these wonderfully sweet cherry tomatoes made even more so by oven roasting them till they’re slightly charred and pop open. The roasted tomatoes ooze out the most sweetest concentrated juices with their wonderful aromas permeating the air.

There are so many ways to use these roasted jewels as some of my Instagram friends can attest! You can snack on them as they are with some crusty Italian bread or tossed with your favourite pasta.

Some suggested slow roasting the tomatoes, storing them in jars filled with oil and kept in the refrigerator up to a month.

Usually, I simply top the roasted cheery tomatoes over ciabatta bread which makes a crowd pleasing appetizer. As seen with this Roasted Cherry Tomato Ricotta Bruschetta.

I’ve decided to switch it up today by baking some fresh focaccia bread which is essentially a flatbread and not difficult to put together.

The flatbread with its soft, airy textures and crusty outer layers is then slathered with a a creamy herbed ricotta mixture. I must say its truly mouthwatering on its own but we’re going for the “swoon factor” here!

What better way to do so then topping the flatbread with some juicy oven roasted cherry tomatoes! Oozing out all their caramelized goodness and ready to be sopped up…yummy!

You can enjoy the flatbreads with a side salad and call it a meal. We especially love them sliced into wedges and served as appetizers.

You can also make and bake the flatbreads ahead and freeze them till ready to use. This way you’ll have a yummy flatbread to enjoy at a moments notice!

Buon Appetito!

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Herbed Ricotta and Roasted Tomato Focaccia

Soft and airy focaccia bread with crusty outer layers, slathered with a a creamy herbed ricotta mixture and topped with oven roasted cherry tomatoes.

Course: Appetizer, Main Course, Snack

Cuisine: Italian

Servings:

Ingredients

Focaccia Dough

2 cups water
4 + 4 tablespoons extra virgin olive oil
4 to 5 cups all purpose flour
8 grams quick rise instant yeast
1 teaspoon fine sea salt
2 tablespoons granulated sugar
4 garlic cloves minced
2 tablespoons fresh oregano

Oven Roasted Tomatoes

800 grams cherry tomatoes
6 cloves garlic smashed
4 springs oregano fresh
sprinkle salt and ground black pepper to your taste
olive oil for drizzling

Herbed Ricotta

600 grams ricotta
2 tablespoons oregano fresh
2 tablespoons thyme fresh
sprinkle of salt and pepper to your taste

Instructions

Focaccia Dough

Heat 2 cups of water with 4 tablespoons of olive oil in the microwave until lukewarm.
In a large bowl combine 3 cups of flour, yeast, salt, sugar and stir well.
Stir the warm liquids into the flour mixture with a wooden spoon, mixing well.
Stir in another cup of flour until combined.
Transfer the dough to a well floured work surface and knead for a few minutes while working in the remaining cup of flour a bit at a time, just until the dough is soft and smooth.
Grease a large bowl with oil and place your pizza dough in the greased bowl while turning the dough over to grease all over.
Cover the bowl with a dish towel and set aside to rise for 60 minutes or until doubled in size.
Line 2 baking sheets with parchment paper and brush lightly with olive oil
Once the dough has doubled in size, transfer to a floured work surface and divide into 4 equal portions.
Transfer the portions to the prepared baking sheets, placing 2 on each sheet allowing enough space between the 2 portions.
Using your hands, push the dough towards the edges of the baking sheet while shaping it roughly to a 6x8 rectangle.
Cover with a clean dishcloth and allow to rest for 30 minutes.
Preheat oven to 400 degrees F.
Uncover the focaccia dough and using your fingers press down to form indentations.
Stir together 4 tablespoons of olive oil with the minced garlic, oregano and brush over the surface of the focaccia.
Bake for 20 to 25 minutes or until golden brown.

Oven Roasted Tomatoes

Place the cherry tomatoes on a parchment lined baking sheet.
Scatter with the smashed garlic, tuck in the sprigs of oregano, a sprinkle of salt and pepper and drizzle with some olive oil.
Roast in preheated oven at 400 degrees F for about 30 minutes to 35 minutes.

Herbed Ricotta

Combine the ricotta, oregano, thyme wth salt and pepper in a bowl and stir well.

Assembling The Herbed Ricotta and Roasted Tomato Focaccia

Slather the herbed ricotta mixture over the baked focaccia with equal portions.
Equally top with the oven roasted tomatoes.
Garnish with extra oregano, a drizzle of extra virgin olive oil.
Slice, serve and enjoy!

Zucchini Frittata with Feta Cheese

August 14, 2018 by Marisa 18 Comments

A one pan meal and virtually fuss free, this Zucchini Frittata with Feta Cheese is light, delicate and simply perfect for a quick lunch or dinner idea.

Got eggs? If so, then you essentially have the makings of a very good omelette, quiche or even an Italian Frittata.

Frittata, referred to an egg based dish is usually a combination of sautéed vegetables enhanced with some type of cheese and other optional ingredients.

It is the most quintessential way of using up vegetables that have seen better days! But its also an equally wonderful way of utilizing an abundance of home grown vegetables.

Unlike the thinner frittatas which I grew up with, this one is deliciously piled high with thin slices of one of summer’s best squashes.

They’re perfect in a frittata.

These thin slices of sautéed zucchini keep the frittata light, moist and somewhat creamy without the addition of cream.

But really the key ingredient to a fluffier frittata are well beaten eggs. Vigorously beaten eggs have more air incorporated into the mixture. This renders a deliciously moist and fluffy frittata.

For a little tang I’ve added some feta cheese into the mix. But you can just as easily replace the feta cheese with some ricotta salata.

I’ve also topped the frittata with sweet cherry tomatoes for a lovely contrast in colour. And coupled them with a sprinkle of crumbled feta cheese for extra goodness.

This zucchini frittata with feta cheese is splendid in its simplicity and makes for a quick and easy lunch or dinner idea. All thats needed to complete the meal is a side salad of your favourite greens. And lets not forget the vino! Just saying…!

Buon appetito!

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

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Zucchini Frittata with Feta Cheese

A one pan meal and virtually fuss free this Zucchini Frittata with Feta Cheese is light and delicate and perfect for a quick lunch or dinner idea.

Course: Main Course

Cuisine: Italian

Keyword: Zucchini Frittata with Feta Cheese

Servings:

Ingredients

2 tablespoons olive oil
3 medium zucchini thinly sliced
1 onion chopped
2 garlic cloves minced
1 tablespoon fresh mint chopped
fine sea salt to your taste
freshly cracked black pepper to your taste
8 large eggs vigorously beaten
1/4 cup plus 2 tablespoons feta cheese crumbled
6 cherry tomatoes quartered

Instructions

Heat the olive oil in an 8 or 10 inch non-stick, ovenproof sauté pan.
Add in the sliced zucchini, chopped onions, garlic, fresh mint and season with salt and pepper to your taste.
Cook for about 7 to 8 minutes or until the zucchini and onion have softened, while stirring occasionally.
Meanwhile in a medium sized bowl, vigorously whisk together the eggs with a little salt and pepper to your taste.
Stir the cooked zucchini mixture and 1/4 cup of crumbled feta cheese into the egg mixture.
Return the egg and zucchini mixture back into the oven proof sauté pan and top with the sliced cherry tomatoes and 2 tablespoons of crumbled feta cheese.
Cook on medium low heat until the edges firm up and the top is still jiggly. About 10 minutes.
Once the edges have firmed up, place the pan in the oven on the middle rack and broil for about 4 minutes or until the top is firm and golden brown.
Use oven mitts to remove the pan from the oven and slice and serve while still warm.
Serve alongside your favourite salad for a complete meal

Spaghetti With Sun Dried Tomatoes

February 16, 2018 by Marisa 54 Comments

A simple yet delicious dish, Spaghetti with Sun Dried Tomatoes comes together in under 30 minutes making it an ideal meal that’s perfect for busy week nights but also elegant enough for those special occasions.

I always start any pasta dish with a base of some good quality extra-virgin olive oil! To this spaghetti sauce I added some minced garlic, dried chili peppers, chopped sun dried tomatoes and tossed in the cooked pasta. All that’s left to do is a generous sprinkle of Parmesan love and garnish with parsley.

You’ll find it super easy to put together and packs a load of flavor!

Its so simple and yet so elegant that you can present it like a gourmet meal!

I turn to this recipe over and over again to satisfy a quick carbohydrate fix and with just a couple of pantry items it can be transformed into a last minute supper that you can prepare in less time than it takes to cook the spaghetti.

Paired with a salad, you’ll have a complete meal in just under 30 minutes making it ideal for those hectic weeknights when your juggling chores and the kids homework.

Sun dried tomatoes are one of my all time favorite pantry condiment because of their sweet concentrated flavors and I always keep a jar around to enjoy all year round.

Top them over crostini, focaccia or just layering them in your panini. There are endless possibilities! 🙂

Of course it goes without saying and I probably am starting to sound like a broken record but with so few ingredients in this pasta dish, a good quality extra-virgin olive oil is always essential!

Go ahead and make some Spaghetti with Sun Dried Tomatoes tonight, I’m sure you’ll love it!

Buon Appetito !

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

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Spaghetti With Sun Dried Tomatoes

A simple yet delicious dish, Spaghetti with Sun Dried Tomatoes comes together in under 30 minutes making it an ideal meal that is perfect for busy week nights but also elegant enough for special occasions.

Course: supper

Cuisine: Italian

Servings: -6

Author: Marisa

Ingredients

Ingredients:
454 grams of spaghetti
6 tablespoons extra-virgin olive oil
4 cloves minced garlic
1/4 tsp chili flakes
salt and pepper to your taste
1 and 1/2 cups oil packed sun-dried tomatoes drained and chopped
1/4 cup chopped fresh parsley
freshly grated Parmesan cheese

Instructions

Fill a large sauce pan with cold water, bring to a boil and then add in the salt and spaghetti.
Cook the spaghetti according to the package instructions or until al dente.
A few minutes before the spaghetti is ready, add the oil in a large pan and heat on low.
Add the minced garlic, the chili flakes, salt and pepper to your taste and cook on low heat for about 3 minutes while stirring frequently taking care not to burn the garlic.
Stir in the sun-dried tomatoes just until heated through and then remove from the heat.
Drain the pasta and add it to the pan with the sun-dried tomatoes.
Toss the pasta to coat all over with the sauce.
Add the parsley and then transfer to a serving platter.
Sprinkle with the Parmesan cheese and serve while still warm.

Mini Meatball Stracciatella Soup

January 18, 2018 by Marisa 38 Comments

Mini Meatball Stracciatella Soup is an Italian classic and a family pleasing dish. Packed with shreds of eggs, cheese and parsley mixture and mini veal meatballs for a soul satisfying meal.

Stracciatella soup is basically an egg drop soup, referencing the shreds of egg mixture which is poured into a simmering broth and then stirred to form soft pillowy morsels.

A comfort food at best and one that was quite prominent during my childhood years, traditionally served at the start of our Christmas or Easter meal.

Of course growing up Italian, this type of soup was only a prelude to a more lavish 5 or even 6 course meal and generally mamma would serve it in very small portions.

Did you get your flu shot this year? Well…I kind of missed mine this year and so the nasty flu paid me a visit on Christmas Eve, showering me not with beautifully wrapped presents waiting to be opened. Rather, it sneaked upon me pretty quickly with its aches and chills and also spiking fever.

Not to mention the sleepless nights with a hacking cough that left my sides feeling soccer punched and weak for days! My voice was hoarse and non-existent. I could swear I saw the floor and the walls competing to switch places simply by walking from my bed to the couch.

All I can say is thank goodness for Netflix which helped to while away the hours! By the way I highly recommend “Stranger Things” if you have not yet seen it. Do watch it and then let me know what you think!

Enough rambling, lets get back to this yummy soup with these cute little meatballs that make a simple chicken broth so much happier!

Its pretty easy to make, packed with some delicious flavors and one of my all time favorites.

If you’re up to making your own chicken broth do so, otherwise use a good quality store bought brand.

I have a preference for tiny meatballs in my soups but you can also shape them bigger if you like. Just remember to let them simmer a little longer to compensate for the larger size.

Soups are always a saving grace during cold and flu season, providing enough sustenance to get us through the worst!

But there’s really only one other thing better then this Mini Meatball Stracciatella Soup when your feeling under the weather and that would be when someone else graciously makes for you!

So here it is dear Readers, from my kitchen to yours. Lets beat this nasty bug…and you’re most welcome!

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

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Mini Meatball Stracciatella Soup

Mini Meatball Stracciatella Soup is an Italian classic and a family pleasing dish. Packed with shreds of eggs, cheese and parsley mixture and mini veal meatballs for a soul satisfying meal.

Course: Soup

Cuisine: Italian

Servings:

Author: Marisa

Ingredients

FOR THE MINI MEATBALL SOUP
12 cups chicken broth I used store bought no added salt, fat free and gluten free
1 pound minced veal
2 large eggs lightly beaten
1 teaspoon salt I use fine sea salt
1/4 teaspoon ground pepper
1/4 cup grated Parmesan cheese
2 tablespoons gluten free flour
2 tablespoons chopped parsley plus 1 tablespoon more for garnish
FOR THE STRACCIATELLA
4 large eggs
2 tablespoons Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste
Crispy prosciutto pieces for garnish optional (see note)

Instructions

In a large bowl combine together the minced veal, beaten eggs, salt and pepper, Parmesan cheese, flour and 2 tablespoons of chopped parsley.
Mix well by hand and shape into tiny meatballs about 1/2 inch in diameter.
Bring the chicken broth to a simmer and slowly add in the meatballs.
Let the meatballs simmer for about 10 minutes or until cooked through.
Meanwhile whisk the stracciatella ingredients in a small bowl.
When the meatballs are cooked through, slowly pour the stracciatella into the soup and then give it a gentle stir.
Let simmer for one minute.
To serve, ladle into soup bowls and top with a sprinkle of chopped parsley, Parmesan cheese and crispy prosciutto pieces.

Notes

For the crispy prosciutto layer 2 slices of prosciutto between paper towels and cook on high heat in the microwave for 2 minutes. Break into pieces and use for garnishing the soup or simply to munch on! Enjoy!

Butternut Squash Paccheri Pasta Bake

October 27, 2017 by Marisa 26 Comments

This elegant Butternut Squash Paccheri Pasta Bake will take center stage at your next family gathering or celebratory meal. A comforting and eye pleasing pasta dish made with oven roasted butternut squash, baby arugula and a creamy cheese sauce with a hint of rosemary.

We celebrated hubby’s birthday last weekend and I say weekend because Saturday was reserved for chocolate profiterole cake…yum… and Sunday, this stunning Butternut Squash and Paccheri pasta cake!

This was a special request from hubby after returning home one evening with the latest “Bon Appétit” magazine featuring a baked pasta dish made with peas and mint and largely resembling a cake.

I’ve made a few changes to the recipe mainly by replacing the peas with some seasonal and sweet oven roasted butternut squash which I then tossed with the cooked pasta. I also substituted the mint with some chopped rosemary however sage would work wonderfully as well.

Since I couldn’t come across Fontina cheese in my area, I replaced it with freshly grated Asiago cheese, a cow’s milk cheese which melted beautifully in the silky smooth sauce. The aromas where simply wonderful!

I was almost tempted to line my springform pan with parchment paper for easier release of the pasta cake but I’m so glad I didn’t because buttering the pan and then sprinkling it all around with Parmesan cheese will give you that beautiful crusty exterior we all love so much.

There won’t be any fighting for the crusty end pieces with this dish for sure!

You’ll also want to save some roasted butternut squash for garnishing the pasta cake!

So, if you have a birthday coming up soon and you LOVE pasta then this Butternut Squash Paccheri Pasta Bake is definitely for you!

But why wait for your birthday! Make it this weekend, take a photo and tag @marisasitaliankitchen on Instagram so I can see your creation!

Happy cooking!

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Butternut Squash Paccheri Pasta Bake

This elegant Butternut Squash Paccheri Pasta Bake will take center stage at your next family gathering celebrations. Its creamy, cheesy and so easy to make.

Course: Pasta

Cuisine: Italian

Servings: -8 servings

Author: Marisa

Ingredients

4 cups diced butternut squash
olive oil for drizzling over butternut squash
1/4 cup unsalted butter plus more for greasing the pan
1/3 cup plus 1 1/2 cups grated Parmesan cheese divided
1/4 cup all purpose flour
4 cups whole milk
1 cup grated Asiago cheese
1 large egg lightly beaten
fine sea salt or kosher salt to your taste
freshly ground pepper to your taste
500 grams paccheri pasta or rigatoni
4 cups baby arugula
1 cup chopped fresh parsley
1/2 teaspoon chopped fresh rosemary
1 cup ricotta cheese
1/2 teaspoon grated lemon zest

Instructions

Preheat oven to 400 degrees F.
Place the chopped butternut squash on a parchment lined baking sheet.
Drizzle with olive oil, a dash of salt and pepper and bake for about 15 to 20 minutes or until fork tender.
Set the cooked butternut squash aside while continuing with the rest of the recipe.
Butter a 9 inch springform pan with softened butter.
Sprinkle the pan all over with 1/3 cup of grated Parmesan cheese and set aside.
In a large saucepan, melt 1/4 of the butter over medium heat.
Add the all purpose flour to the melted butter and cook while whisking for 2 minutes.
Slowly whisk in the milk.
Reduce the heat slightly and let he sauce simmer while whisking often, until the sauce has thickened, for about 20 minutes.
Remove the saucepan from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
Whisk in the lightly beaten egg and season with salt and pepper.
Cover the saucepan and keep warm.
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil and cook the pasta just until al dente or firm to the bite.
Drain the pasta and transfer to a large bowl.
Add the cooked butternut squash, arugula, parsley and rosemary to the pasta bowl.
Stir in the cheese sauce until well combined.
Transfer half of the pasta mixture to the prepared springform pan.
In a small bowl, mix together the ricotta cheese and lemon zest then spoon half over the pasta.
Transfer the remaining pasta into the pan and spoon the remaining ricotta mixture over the pasta.
Sprinkle with 1/2 cup of grated Parmesan cheese and bake for about 45 minutes or until the top is golden brown.
Let the baked pasta rest for about 1/2 hour before releasing from the pan.
Cut into wedges and serve.