italian

Love A New Orleans Muffuletta

December 23, 2019 by Becky Spoon

These New Orleans Muffuletta packages are the perfect addition to your Holiday party or for that matter, any day of the week and make ahead is a must! How easy is that to have a sandwich you make in advance?

I’m always looking for something to throw together for a party, or to take to a party. Christmas is so much fun because many families have themes for their meal. Why not have a New Orleans themed meal? Serve this beautiful sandwich with some delicious gumbo, some charbroiled oysters like you get from Dragos in New Orleans? I love a New Orleans themed party! Add some southern fried catfish battered in Zatarains! Add some spicy remoulade! Oh, and don’t forget my New Orleans BBQ shrimp which I need to make! It is the perfect dish to add to your New Orleans themed party. Here’s the link: https://the2spoons.com/love-this-easy-barbecue-shrimp/ which will become a favorite in your home!

I love the foods of New Orleans. I had never had one until the 1980’s. Ever since then, I have tried to duplicate it! Loaded with flavor from the essential Olive Salad, Italian meats and cheese, these little packages are perfect. Of course, you don’t have to cut them like I did as you can cut them into triangles, squares, what ever suits you. The bread is round, so cutting it like a pie is the easiest and the least wasteful.

I made the bread for this recipe because I have a hard time finding a round loaf of bread. The bread recipe is really easy and forgiving if you can’t find a round loaf. You can buy on line, which I have before, but I decided to try my hand at making it and it turned out perfect.

On the final rise of the bread, I brushed the top with an egg wash and added sesame seeds.

You have to have the Olive Salad! it just makes the sandwich. I have made the olive salad before, but this time I was able to find it jarred at my favorite HEB in Waco. I bought the Central Grocery brand. If you can’t find this at your local store you can get it online. Here’s a link for you: https://www.amazon.com/Boscoli-Olive-Salad-32-oz/dp/B001HBRDVU/ref=pd_sbs_325_t_0/133-4875131-2190557?_encoding=UTF8&pd_rd_i=B001HBRDVU&pd_rd_r=8f4ff348-6069-4d6c-839e-a56bd0abd8d7&pd_rd_w=3dDon&pd_rd_wg=Mny0E&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=SVVQ772J8T892Y1DQZSH&psc=1&refRID=SVVQ772J8T892Y1DQZSH.

It is good stuff and makes the sandwich. If you can’t purchase, it’s easy to make. I’ll share the recipe for the Olive Salad in the recipe.

If you can’t find olive salad, here’s the ingredients:

1 cup pimento-stuffed olives (1 cup) sliced plus 2 tablespoons of the liquid from the jar.

1 cup chopped giardiniera (pickled Italian vegetables) plus 1 tablespoon of liquid from the jar.

2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar.

3 ounces pitted Kalamata olives (1/2 cup), sliced

2 1/2 teaspoons minced garlic

1 tablespoon minced shallot

1 teaspoon dried oregano

1 teaspoon dried parsley

Pinch of dried thyme

Pinch of crushed Red Pepper

1/2 dup extra-virgin olive oil

**In a medium bowl combine all the ingredients and let stand for 1 hour.

Did you know that Central Grocery created the sandwich in 1906? Here’s a little history:

“The muffuletta sandwich is said to be created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant.^[4][5] Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.^[6]

The traditional-style muffuletta sandwich consists of a muffuletta loaf^[7] split horizontally and covered with layers of marinated muffuletta-style olive salad,^[8] salami, ham, Swiss cheese, provolone, and mortadella.^[9] Quarter, half, and full-sized muffulettas are sold.^[10]^[11]

The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.^[12]”

Love A New Orleans Muffuletta

Want to add a little more New Orleans to your meal? This sandwich would be perfect served with a cup of Louisiana Gumbo! Here’s the link on my blog for a delicious gumbo, which I love so much! https://the2spoons.com/shrimp-okra-andouille-smoked-sausage-gumbo/.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Love A New Orleans Muffuletta

Can’t wait for you to try this recipe!! Enjoy!

New Orleans Muffuletta

Print Recipe

Course: Appetizer, dinner, Lunch

Cuisine: American, cajun, creole

Ingredients Method

Ingredients

For the Bread

1 cup water 110 degrees
1 tbsp sugar
2 1/4 oz pkg active dry yeast
3 cups bread flour
1 1/2 tsp salt
2 tbsp vegetable shortening like Crisco
1 tsp sesame seeds

To assemble the Muffuletta

1 large Round Muffuletta Bread from the recipe above or store bought
1 Jar Olive Salad ( I used Central Grocery Salad – see the link in the post)
1/4 lb sliced fresh Mozzarella
6 oz sliced capocollo or prosciutto
1/4 lb sliced Genoa Salami
1/4 lb sliced mortadella
1/4 lb sliced mild provolone cheese

Method

For the Bread

Add warm water to a measuring cup and stir in the sugar. Stir in the yeast and set aside for 5-10 minutes or until foamy.
While the yeast is developing, add the bread flour, salt, and shortening to the bowl of a stand mixer, fitted with a hook attachment.When the yeast is foamy, add it to the flour mixture and knead the dough on low to medium speed until the dough is fully incorporated and the dough is soft and smooth.
Lightly oil a medium bowl and transfer the dough to the bowl, flipping it over once or twice to lightly coat with oil. Cover with a clean kitchen towel and put in a draft free space until doubled in size, about 1 1/2 hours.When the dough has risen, punch it down and transfer to a lightly floured surface. Form the dough into a 10" diameter round loaf and place on a baking sheet lined with parchment paper.
Whisk the egg and water in a small bowl and lightly brush the top of the loaf with the egg wash. Sprinkle with sesame seeds and set aside in a draft free space to rise a second time until almost doubled in size, about one hour.
Place rack in the center of oven and preheat to 425°. Bake loaf in the center of the oven for 10 minutes, thenreduce the heat to 375° and continue baking for 20-25 minutes or until golden.Let loaf cool before slicing.

To assembly the Muffuletta

Open the bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve.

Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

October 18, 2019 by Becky Spoon

These recipe for Baked Chicken Meatballs with Broccoli Pesto Pasta is so, so good! Sometimes it seems ground chicken recipes aren’t flavorful, but I tell you, these meatballs are loaded with flavors like the Italian seasoning I used and the parmesan cheese! They are moist, a little salty from the parmesan and they have a great texture.

I saw this dish on Instagram by The Modern Proper blog. My dish is a little different because I substituted the fennel seeds she used in her meatballs with Italian Seasonings. I couldn’t find my fennel seeds she used in her recipe so the Italian Seasonings worked perfectly. That’s what cooking is about! Taking a recipe and substituting what you have.

The Modern Proper’s recipe calls for a roasted broccoli pesto with fresh basil. I didn’t have fresh basil and I didn’t want to drive 30 miles to get fresh basil, but I did have broccoli and a jar of basil pesto. I roasted my broccoli, put it in my food processor, pulsed it, then added my jar of pesto. I added a little more parmesan cheese, pulsed a couple of times and it’s a perfect broccoli pesto! I used a jar of pesto from my favorite HEB store in my area. Here’s the link for the brand I used Mezzetta Pesto Basil: https://www.heb.com/product-detail/mezzetta-basil-pesto/1491629 however, there are many great brands of pesto.

Baked Chicken Meatballs with Broccoli Pesto Pasta

Want another meatball recipe? Try my Bucatini and Meatballs. Here’s the link for the recipe: https://the2spoons.com/bucatini-and-meatballs/.

I can’t wait for you to try this recipe!

Baked Chicken Meatballs with Broccoli Pesto Pasta

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Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

For the Meatballs

2 lbs ground chicken
1 cup fresh soft breadcrumbs
2 large eggs, beaten
1 tbsp Italian Seasoning
1 cup finely grated parmesan cheese
4 cloves garlic, minced or grated on a box grater
1 tsp salt

For the Broccoli Pesto Pasta

1 large head of broccoli, roughly chopped
extra virgin olive oil for coating the broccoli
1 8 oz jar pesto of your choice (I used Mezzetta Branc)
1/4 cup parmesan cheese
extra virgin olive oil
1 lb spaghetti or similar pasta

Method

For the Broccoli Pesto

Preheat the oven to 400 degrees. Place on a sheet pan and toss with olive oil. Roast until the edges begin to crisp and the inside of the broccoli is tender, about 30 minutes.
Place a pot of water with salt on the burner and bring to a boil. Add the pasta and cook until your desired doneness. In a food processor, pulse the roasted broccoli until roughly ground. Add the jar of pesto and the parmesan cheese. Pulse several times to combine and add a little extra virgin olive oil adding more if you want a thinner consistency.

For the Meatballs

Preheat the oven to 450 degrees F. In the same bowl, use your hands to combine the ground chicken, salt, eggs, Italian seasoning, grated parmesan cheese, garlic and bread crumbs. Form into uniform meatballs, about 2 tablespoons each and arrange on a baking sheet.
Roast the meatballs for 15 minutes on center rack. Turn the heat to 500 degrees F and brush the meatballs with olive oil. Cook for another 5 minutes.
In a skillet or separate pan, remove the pasta from the water reserving the pasta water. Add a little pesto at a time, along with some pasta water, continuing adding pesto until the desired amount is reached. Serve topped with the Meatballs and more parmesan cheese. Bon Appetit!

Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes

August 14, 2019 by Becky Spoon

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This Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes literally came together in the time it took to boil the pasta! This is a perfect dish for your family when you need to throw together a fast meal. If you wanted to add protein, sliced grilled chicken breast added to the finished dish would be wonderful, or you could add Italian sausage at the beginning of cooking the dish by browning it before you add the garlic and red pepper flakes.

Loaded with fresh corn, roasted red pepper, ripe cherry tomatoes, green onions, lots of garlic and finished with cotija cheese, this pasta dish is absolutely delicious. Cotija Cheese may be a surprising addition but it is the Parmesan of Mexican Dairy. This aged cheese (grilled corn fame) is for sprinkling with abandon for a salty, creamy topping to salads, tostadas, enchiladas, pasta, and more. You know how good it is on grilled corn; it is equally exceptional with the fresh corn in this pasta recipe. I purchased the HEB brand of Queso Cotija https://www.heb.com/product-detail/h-e-b-queso-cotija/606238, however, there are many brands.

Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes

If you want to add a side dish my Sautéed Spinach would be a great addition! https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/.

I hope you try this dish soon! Easy and so flavorful. I honestly couldn’t stop eating it was so good! Bon Appetite!

Summer Pasta

Print Recipe

Servings: 2 servings

Course: dinner, Lunch, Main Course, pasta

Cuisine: Italian

Ingredients Method

Ingredients

1/2 lb long pasta such as spaghetti or linguine
extra virgin olive oil
5 large cloves of garlic, chopped
1 pint cherry tomatoes, halved
1/2 cup roasted red peppers (I used jarred Mezetta Roasted Bell Peppers)
2 ears fresh corn
3 green onions
1/3 cup Cotija cheese plus more for serving
1/2 tsp red pepper flakes (optional)

Method

Bring a large pot of generously salted water to a boil.
When the water comes to a boil add the corn and cook for 3 or 4 minutes . Remove and set aside.
Add the pasta to the water and cook to your desired doneness. I like my pasta cooked for more time than al dente, so that is your personal choice.
Trim the corn off the cob and slice the tomatoes in half. -While the pasta is cooking heat a large skillet and add a little olive oil to the pan.
Add the garlic and red pepper flakes. Cook on medium until the garlic becomes aromatic. Add the tomatoes and cook until they have released their juices, about 5 minutes. Add the red pepper and combine. Add the corn that you trimmed from the cob and toss to combine.
With tongs add the cooked pasta to the cooked vegetables adding additional pasta water to create a sauce. Add the cotija cheese and combine, heating through so that it becomes part of your sauce.
Remove the pasta from the heat, top with the green onions and additional cheese for serving!

Sautéed Spinach — Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes

Pasta with No-Cook Summer Tomato Sauce

May 22, 2019 by Becky Spoon

Pasta with No Cook Summer Tomato Sauce is the perfect dish for those fresh tomatoes from your garden or market. You want to use a really ripe fresh tomato… you know the kind we get during the summer that we ripen on the vines. Oh, so good!!

Pasta with No-Cook Summer Tomato Sauce

I used Bronze Cut Trottole Pasta from Central Market/Heb but you could use penne, fusilli, or other tubular pasta. Trottole originates from the Campania region of southern Italy. It is made with organic durum wheat semolina using traditional bronze dies, this pasta has a rough textured surface which allows it to better capture and hold sauces once cooked.

You can use just parmesan cheese or do like I did use a combination of cheeses. I had a large bag of Belgioioso Shaved Blend of Asiago, Parmesan and, Romano that I used and it was perfect. https://www.belgioioso.com

My tomatoes in my garden are not ready yet, but I had some large, delicious, vine ripe tomatoes that were perfectly ripe for the recipe.

You can actually serve this pasta as a side dish or a main course. As the main course just add some garlic bread or even a salad like my Italian Salad: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/. Allen was having a grilled ribeye and I served this as his side dish. You know you don’t always have to have potatoes with your grilled steaks!

This is a great recipe! I plan on using it all summer with tomatoes from my garden! Here you go! Enjoy!

Pasta with No-Cook Summer Tomato Sauce

Print Recipe

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Italian

Ingredients Method

Ingredients

2 lbs ripe tomatoes (about 4 large) chopped
1 large garlic clove, minced
3 tbsp extra virgin olive oil
1 1/4 tsp salt
1/4 tsp fresh ground black pepper
2/3 cup lightly packed fresh basil
1 lb pasta, like fusilli, penne, ziti (I used Trottole)

Method

In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix.
In a large pot of boiling, salted water, cook the pasta until done. The doneness of pasta is a personal preference. I probably cook mine a little more than the package directions, because I really don't like an al dente, but a little softer. I now poured the sauce in another skillet (hyou can pour into your actual serving bowl) and scooped the pastaz out with a large slotted spoon. I did not use the entire pound of pasta and you probably want to start with leaving some behind too because it will depend on the size of your tomates and the amount of sauce they make. You can add a little pasta water if you like. Then, toss with the sauce and the Parmesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan. Bon Appetiit!

Fresh Tomatoes We use plenty of canned tomatoes with pasta, but for this raw sauce, fresh, lusciously ripe specimens are essential. Take advantage of the abundant crop in August and September. If you live in an area with a farmers' market, or have a garden of your own, experiment with different types—red, yellow, orange, heirloom. Each of these has a unique flavor.

Itlian Salad with Lemon and Olive Oil Vinaigrette — Pasta with No Cook Summer Tomato Sauce

Simply Delicious – Bucatini All’Amatriciana

April 15, 2019 by Becky Spoon

Not only is Bucatini All’Amatriciana simple, but it is equally delicious. This is also one of my favorite kinds of pasta to use. The hole down the middle allows the sauce to fill them making such a difference.

What is All’Amartriciana? https://www.nonnabox.com/bucatini-amatriciana-sauce-recipe. ” A classic Roman recipe, a first dish representation and celebration of Italian cuisine based on bucatini, tomato, guanciale and pecorino cheese. The interpretations of the original recipe are varied but mainly involve different proportions between these four main ingredients. Pasta all’amatriciana is simple to make, delicious and easy enough that anyone can do it and guarantee excellent results.

Bucatini all’amatriciana is a starter dish regularly eaten in Roman households, like pasta carbonara, whose recipe has, over time, been tweaked and amended, normally in relation to the proportions and use of ingredients that go into the recipe. Starting from the thickness and shape of the strips of bacon, for example, or the different methods of frying them (without fat, with oil or lard) and how they are simmered (wine, vinegar, or neither). Another small but important variation relates to the choice of pasta, and the varying quantities of meat and pasta used in the recipe. Another point of contention is the amount of fried onion used in the preparation, if indeed there is any at all.”

Simply Delicious – Bucatini All’Amatriciana

I served this with some garlic bread and a nice salad. I don’t have a lot of salads on my blog yet…definately working on changing that, but as I’ve previously posted my Italian Salad would be a great side dish, or even a nice green vegetable, or just some fresh tomatoes with olive oil and salt and pepper. Here’s my salad link: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/

Simply Delicious – Bucatini All’Amatriciana

Here’s the so very easy recipe!!

Bucatini All’Amatriciana

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Prep Time 20

Cook Time 1 25

Total Time 1 45

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

extra virgin olive oil
8 oz guanciale, pancetta, or prosciutto (I used proscuitto)
2 large onions, cut in 1/2 inch dice
1/2-1 tsp crushed red pepper flakes
kosher salt
2 28 oz cans San marzano tomatoes, crushed with your hands or passed through the food mill
1 lb bucatini
1/2 cup grated parmigiano-reggiano, plus more for garnish
1 tbsp minced chives or parsley for garnish

Method

Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it’s harder to take out once the pasta is in the pan. You’re looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.

Bucatini All'Amartriciana — Bucatini All’Amartriciana

Love this! Leftover Meatballs Lasagna

December 9, 2018 by Becky Spoon

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This Leftover Meatballs Lasagna is so easy and the perfect dish to use the leftover meatballs and sauce from your spaghetti and meatballs dinner! Remember that Spaghetti and Meatballs Recipe I posted the other day? Here’s the link for you: https://the2spoons.com/easy-spaghetti-and-meatballs/.

I use the leftover meatballs in the marinara to make this lasagna. I slice them and use them as one of the layers! I love lasagna. You know, I go to an Italian restaurant, I can order anything. What do I order? Lasagna. Maybe it’s the layers of oozing goodness, ricotta, mozzarella, marinara, parmesan, sausage or in this case, meatballs.! Yes, meatballs! This is a simple, delicious recipe.

Love this! Leftover Meatballs Lasagna

Here’s the recipe! Enjoy!

Meatball Lasagna

Print Recipe

Prep Time 25

Cook Time 1

Total Time 1 25

Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

Mise en Place

1 recipe Basic Marinara (https://the2spoons.com/basic-marinara-sauce/) or my easy Spaghetti and Meatballs (https://the2spoons.com/easy-spaghetti-and-meatballs/)
1 recipe Meatballs (https://the2spoons.com/bucatini-and-meatballs/)
1 pkg oven ready lasagna sheets or fresh pasta sheets
1 lb mozzarella cheese, either sliced or grated
1 ricotta filling recipe (see below)
1/2 cup grated parmesan cheese

Ricotta filling

1 15oz whole milk ricotta
3/4 cup chopped fresh parsley
2 eggs
1/2 tsp salt and pepper, each
1/2 cup grated parmesan

Method

Preheat the oven to 350. Set up your mise en place, ie.; your sauce, your meatballs that have been sliced, your sliced mozzarella, your parmesan cheese, your lasagna sheets.
I used a 9 1/2 x 9 1/2 square pan, however; you can double the recipe and use a rectangular pan of your choice. Cover the bottom of your pan with about 1 cup sauce and put your first layer of pasta sheets overlapping a little as shown in the picture.
Cover with about 1/3 to 1/2 of the ricotta mixture (depending how many layers you are making). Add your sliced meatballs.
Top with your mozzarella.
Add 3/4 cup to a cup of the marinara sauce and spread evenly over the cheese.
Repeat the layers, layering your pasta sheets in the opposite direction ending with just a final lasagna sheet, topped with sauce and your parmesan cheese.
Cover with lightly oiled foil and cook for about 45 minutes until puffed up and bubbling.
At this time uncover the lasagna and cook an additional 15 minutes. Let the lasagna rest for about 15 minutes before you cut into squares.
At this point I like to cut into squares and put in individual single serving dishes, top with mozzarella, put under the broiler and melt the cheese and let it get a little brown on top. Bon Appetite!