Recipes tagged with « Italian Cuisine »
Quail Ricotta Ravioli Citrus
Quail meat swapped for rabbit confit diced fine. Ricotta reduced by 30 percent, pecorino romano replaces parmigiano reggiano. Lemon zest remains but add orange zest for fresh twist. Fresh oregano instead of basil. Fresh pasta rolled thinner at setting 4 (not 5) for delicate bite. Carrot replaced by fennel bulb for subtle sweetness. Shallots replaced by leeks for softer aroma. Olive oil halved, butter added for richness in garnish. White wine increased 5 ml. Chicken broth swapped with vegetable broth for lighter mouthfeel. Reduced simmer 18 minutes to avoid over-reduction. Ravioli cooked till tender but not mushy, about 3 minutes.
Spaghetti with Pesto Artichokes
Pasta tossed with modified pesto, artichoke hearts, cherry tomatoes, and bocconcini. Cooked al dente, then combined with a punchy lemon zest and olive oil mix. Quick, about 25 minutes total. Swaps include ricotta salata for bocconcini and a twist of chopped kalamata olives for depth. Maintains vegetarian profile, no eggs or nuts. Uses visual cues to nail pasta doneness and tells why oil and zest matter. Hands-on approach highlighting texture, aroma, and timing over strict minutes.
Swiss Chard & Orzo Soup
A hearty soup combining diced guanciale and shiitake mushrooms with orzo and Swiss chard. The broth simmers into a rich base while toasted baguette slices with melted Gruyère add crunch. Red chard stalks create texture, leaves soften for color. A quick broil crisps cheese topping until bubbling and golden. Garnished with fresh parsley, this version swaps pancetta and button mushrooms for deep umami notes. Balanced salt from homemade chicken broth. Straightforward layering of flavors, uses common kitchen staples and highlights timing via sights and aromas.
Wild Mushroom Risotto Twist
A rustic risotto relying on porcini instead of bolets, chicken broth swapped for vegetable stock, and cremini mushrooms added to the usual whites. Garlic softened gently to avoid bitterness and shallots sweated until translucent but not browned. Wine reduced carefully to near dryness for brightness. Five-minute variance on cooking times. Parmesan swapped with pecorino for sharper tang. Finished with a squeeze of fresh lemon juice to lift the earthy, buttery depths. Technique focused on layering flavors with proper evaporation and absorption stages to avoid mush. Watch texture not time.
Penne with Italian Sausage and Tomatoes
Penne pasta cooked just right. Italian sausage meat formed into little balls. Cherry tomatoes in two colors soften and burst. Garlic and olive oil start the flavor base. Zucchini chunks and sliced green onions add fresh texture. Black pepper and red chili flakes for heat, modulated. Mozzarella pieces melt at the end; Parmesan sprinkles. A mix of savory, spicy, fresh, and creamy. Quick to make, easy to tweak.