Every find yourself looking for an appetizer that is elegant to present but takes just minutes to prepare? Well, look no further, stuffed figs with balsamic vinegar to the rescue!
Figs are such an elegant fruit. They remind me of avocados; they give a dish an instant gourmet-factor. These tear drop beauties are the star of many recipes: slice them up and toss them on a pizza along with some gorgonzola cheese, load them in a caramelized onion and asiago panino, or add them to a fresh mozzarella salad. And, then of course you can use them for salsas, jams, pies and marinades—oh, how I love you figs and your versatility.
I like to use figs as edible containers for creamy Italian cheeses like ricotta, stracciatella and goat cheese. Of course, good balsamic vinegar drizzled on top is a natural companion. If you like a little crunch, you can also add a few caramelized walnuts.
One of the best parts about this recipe is how you can put it together in just a few minutes. I love having a few recipes up my sleeves for unexpected guests. Bring out these stuffed figs on a platter with a bottle of good red wine and your friends will start calling you the next Martha Stewart. *Although, beware…that just may mean you’ll have more people dropping by in the future!*
Every find yourself looking for an appetizer that is elegant to present but takes just minutes to prepare? Well, look no further, stuffed figs with balsamic vinegar to the rescue!
Serves: 2-3
Ingredients
6 figs
½ cup (100g) ricotta, stracciatella or goat cheese
Good balsamic vinegar, as needed
Instructions
Wash the figs well then cut four slits on the top of each going only ¾ way through. Fill with a spoonful of ricotta, stracciatella or goat cheese. Drizzle on some balsamic vinegar. Buon appetito!
If you have never tried roasting tomatoes, you are in for a delicious surprise. This recipe for paccheri with roasted tomatoes and ricotta is one you won’t want to miss.
In the States, I have vivid memories of buying plump red tomatoes that were picture-perfect but tasted like…well, nothing. I remember my continued disappointment! Of course, if I took some from my mother’s garden or hit the farmers market, I usually had better luck, but, let’s face it—these days it’s sometimes hard to find a tomato that tastes like a tomato. Even in Italy, where I usually do find juicy and flavorful tomatoes, sometimes I find some duds. In these cases, I have a natural remedy: roast them. If you never have roasted tomatoes, you are in for a delicious treat. Roasted tomatoes concentrate the tomato taste leaving them bursting with robust flavors. They makes every dish pop and are the star in this recipe for paccheri with roasted tomatoes and ricotta.
Ever since I have discovered roasting tomatoes, I have found myself adding them to a variety of dishes because they are an easy and healthy option to add flavor to most savory dishes. I used them as the base in this delicious roasted tomato and basil soup and as a topping for these double baked kale potatoes and breakfast bruschetta.In this roasted tomato and ricotta paccheri recipe I pureed them so they blended perfectly with the ricotta cheese then used the rest to line a dish with a few spoonfuls of sauce.
Roasting tomatoes and then freezing them is a great way to preserve tomatoes for use in the fall and winter months when tomatoes are out of season. They will last for about 4-5 days in the refrigerator and up to 6 months in the freezer. I like to freeze them in small portions and whip out a bag at a time to make a quick pasta sauce or bruschetta with fresh herbs. There are some recipes that say to roast tomatoes at a low temperature for up to 2 hours; however, I’ve found that roasting tomatoes for around 40-50 minutes at a higher temperature is just as sufficient to draw out their intense caramelized flavors. (Sometimes, I even roast them for less time if I am in a hurry. Even at the 20-30 mark, they still have a strong flavor.)
If you have never tried roasting tomatoes, you are in for a delicious surprise. Here’s one recipe you won’t want to miss.
Serves: 2-3
Ingredients
For the tomatoes and sauce:
1 pound (450g)Datterini tomatoes
Salt and freshly ground pepper, to taste
2 tablespoons extra virgin olive oil
.5 ounce (19g) Arugula
10 Basil leaves
1 cup (8.9 ounces, 250g) ricotta
Chives (optional)
For the pasta:
12 Paccheri pasta
½ tablespoon course salt
Instructions
Preheat the oven to 400°F (200°C).
Line the baking sheet with parchment paper or a silicon mat. Arrange the tomatoes in one layer on top of the baking sheet. Drizzle with extra virgin olive oil and season with salt and pepper. Bake for 40 minutes or until the tomatoes are have shrunk, keeping a close eye on them so they don’t burn. When you take the tomatoes out, keep the oven on.
In the meantime, bring a medium pot of water to a boil and add the course salt. Cook the paccheri pasta according to the directions on the box. Drain the pasta, let cool.
In a blender purée the roasted tomatoes, arugula and basil leaves. Scoop out 4-5 spoonfuls and spread on the bottom of a casserole dish. Set aside.
In a medium bowl, add the ricotta then pour in the rest of the tomato sauce and stir until combined.
Using a pastry bag or small spoon, fill each tube of pasta with the ricotta mixture and set the pasta tubes upright in the casserole dish. If you want, tie the tubes in groups with a chive stem and top with chopped chives.
Bake at 400°F (200°C) for 10-12 minutes or until the filling is warm and the top is slightly golden. Serve warm. Buon appetito!
A few helpful hints:
Roast tomatoes ahead of time and keep them in the refrigerator (up to 4-5 days) or freezer (up to 6 months) to whip out when you need them. If you have the roasted tomatoes on hand, this pasta recipe goes from 60 minutes to around 25 minutes.
Be sure to fill the pasta tubes completely full as the sauce sinks when baking.
If you have some ricotta filling left over, spread it on a piece of toasted bread for a quick bruschetta.
If you want to elegantly plate the pasta like in my photos, reserve a few extra spoonfuls of sauce and heat it on the stovetop in a small saucepan. The sauce baked in the oven will have a different consistency and dries out a bit more.
These no-bake chocolate and raspberry tartlets are the perfect dessert for chocolate lovers.
Rich dark chocolate combined with sweet raspberries create the perfect flavor combination in these no-bake chocolate and raspberry tartlets. This ultra-chocolatey dessert is perfect for your next girl’s night in, book club meeting or Sunday lunch and are bound to make a good impression, or as they say in Italian, “fare una bella figura.” Just look at how cute they are!
I rarely use processed foods, but I guiltily adore the taste of Oreo cookies. Everything in moderation, right? So, what can be more heavenly than these childhood cookies ground finely and packed in little tart pans to create a cookie crust, which is then filled with a velvety chocolate and raspberry :: lamponi ganache and topped with fresh raspberries and white chocolate shavings? In two words: chocolate divinity.
Aside from their deliciousness, the best thing about these tartlets is that there is no baking required. Just pop them in the fridge for an hour :: un’ora to set, then they are ready to devour!
These no-bake chocolate and raspberry tartlets are the perfect dessert for chocolate lovers.
Serves: 6 tartlets
Ingredients
For the Crust:
32 Oreo cookies
6 tablespoons (85g) butter
1 ounce (28g) dark chocolate
⅛ tsp sea salt
Dash of cinnamon
For the ganache:
7 ounces (198g) dark chocolate, chopped
1 cup (236ml) heavy whipping cream
½ teaspoon pure vanilla extract
½ cup (75g) raspberries, puréed
1 pint fresh raspberries, rinsed and dried
White chocolate shavings, qb
Instructions
For the crust:
Finely grind the cookies in a blender or food processor.
Over low heat, melt the butter and dark chocolate in a bain-marie or in a microwave dish for 1 minute stirring every 15 seconds until melted.
Stir in the sea salt, cinnamon and cookie crumbs; mix until the cookie crumbs are well moistened.
Distribute the mixture among the six 4 inch (10cm) tarlet pans. Using a flat bottom measuring cup or drinking glass, press down firmly so the crust is packed on the bottom and the sides of the pans. Store in the freezer for 10 minutes.
For the ganache:
Over low heat, melt the chocolate with the the whipping cream in a bain-marie. Be careful not to let the mixture boil. Remove from heat and add the vanilla extract and puréed raspberries.
Take the tarlet crusts out of the freezer and evenly divide the ganache among the 6 tartlets. Refrigerate for 15 minutes then top with fresh raspberries and white chocolate shaving and return to the refrigerator for at least one hour. Store in the refrigerator and consume within 4-5 days. Buon appetito!
If you like scrambled eggs, you are going to love these easy gourmet scrambled eggs. Why? The answer lies in the fact that these aren’t your typical plain Jane scrambled eggs, but they are rather bursting with flavor thanks to the marinated artichokes, buttery avocado, intense sun-dried tomatoes, pungent olives and aromatic pesto all topped with sharp grated pecorino cheese. Is your mouthwatering? Mine is.
Eggs are such a weird ingredient. You cook them one way—you love ‘em; you cook them a different way—you hate ‘em. I absolutely love poached eggs; yet, for the longest time I hated scrambled eggs and omelettes until I started packing them with veggies, then they became my go-to protein-packed breakfast of choice. If you think they look a little “green”, that’s because of the delicious pesto.
Mr. Italicano was thoroughly impressed with this recipe, telling me that he had always hated uova strapazzate :: scrambled eggs and frittata, the Italian version of the omelette, but he loved these scrambled eggs—it was like nothing he had ever eaten before. I titled them gourmet because they certainty couldn’t be called just scrambled eggs—they’re way too special! If you are looking for the perfect breakfast or brunch, try them for yourself. They marry happily with a cup of dark roasted coffee and a slice or two of toast.
If you are looking for the perfect breakfast or brunch, try these easy gourmet scrambled eggs. They are packed with veggies and loaded with bold flavors.
1 tablespoon (13g) taggiasche olives (or you can use kalamata or black olives)
¼ avocado, diced
½ teaspoon pesto
Salt and pepper, to taste
¼ cup (17g) shredded pecorino cheese
Instructions
Beat the eggs together in a small bowl with a fork. Add the artichokes, sun-dried tomatoes, olives, avocado, pesto, salt and pepper. Pour the egg mixture into a small skillet and cook on medium-low, stirring occasionally until the eggs have set, about 3-4 minutes. Sprinkle the cheese on top. Serve warm with toasted bread.
If you want a taste of Italy, try these tortiglioni with anchovies, radishes and tomatoes. Don’t shun the thought of anchovies just yet! This salty ingredient is the secret ingredient in this mouthwatering sauce.
Although anchovies might not be the first ingredient that comes to mind, definitely don’t exclude them. Anchovies are extremely versatile and can be used in a variety of ways, whether they are fresh or salt-cured in olive oil. You can melt them down with butter or olive oil in a skillet and spread the flavorful sauce onto a piece of toasted artisan bread then top with stracciatella cheese for a quick bruschetta. Or, how about marinated anchovies, which are a typical Italian recipe proliferate in restaurants along the Mediterranean Sea?
If you want a real taste of Italy, cook with anchovies. Their savoriness adds an irreplaceable bold flavor to dishes that are unlike others. My challenge to you: sneak them in various sauces, soups and salads and observe for yourself if anyone can spot that flavor, or if they just tell you that your dish is delicious.
If you want a taste of Italy, try these tortiglioni with anchovies, red radishes and tomatoes. Don’t shun the thought of anchovies just yet! This salty ingredient is the secret ingredient in this mouthwatering sauce.
Serves: 4
Ingredients
2 tablespoons extra virgin olive oil
½ large white onion, thinly sliced
1 garlic clove, thinly sliced
7 radishes, thinly sliced
20 datterini tomatoes (or cherry tomatoes), cut in half
5 anchovies in oil, cut into pieces
1 fresh sage leaf, torn in pieces
1 chive stem, torn in pieces
250g Tortiglioni pasta (or fusilli, penne, or macaroni ecc.)
1 tablespoon coarse salt
Parmigiano Reggiano cheese, as needed
Instructions
Put the extra virgin olive oil in a large skillet and cook the onions and garlic over medium heat until the onions are translucent, about 10 minutes. Add the radishes, tomatoes, anchovies, sage and chives and continue to cook until the tomatoes are soft, about 5-10 minutes.
In the meantime, bring a medium sized pot of water to a boil, add the coarse salt and cook the pasta according to the directions on the package. Drain and return to pot. Pour in the sauce and Parmigiano Reggiano cheese and stir until the cheese has melted. Delicious served both warm and cold.
Figs are such an elegant fruit. They remind me of avocados; they give a dish an instant gourmet-factor. These tear drop beauties are the star of many recipes: slice them up and toss them on a pizza along with some gorgonzola cheese, load them in a caramelized onion and asiago panino, or add them to a fresh mozzarella salad. And, then of course you can use them for salsas, jams, pies and marinades—oh, how I love you figs and your versatility.
I like to use figs as edible containers for creamy Italian cheeses like ricotta, stracciatella and goat cheese. Of course, good balsamic vinegar drizzled on top is a natural companion. If you like a little crunch, you can also add a few caramelized walnuts.
One of the best parts about this recipe is how you can put it together in just a few minutes. I love having a few recipes up my sleeves for unexpected guests. Bring out these stuffed figs on a platter with a bottle of good red wine and your friends will start calling you the next Martha Stewart. *Although, beware…that just may mean you’ll have more people dropping by in the future!*
I rarely use processed foods, but I guiltily adore the taste of Oreo cookies. Everything in moderation, right? So, what can be more heavenly than these childhood cookies ground finely and packed in little tart pans to create a cookie crust, which is then filled with a velvety chocolate and raspberry :: lamponi ganache and topped with fresh raspberries and white chocolate shavings? In two words: chocolate divinity.
Eggs are such a weird ingredient. You cook them one way—you love ‘em; you cook them a different way—you hate ‘em. I absolutely love poached eggs; yet, for the longest time I hated scrambled eggs and omelettes until I started packing them with veggies, then they became my go-to protein-packed breakfast of choice. If you think they look a little “green”, that’s because of the delicious pesto.
