Skip to main content

Capellini Pomodoro with Olive Oil Rosemary Bread


I grew up in a small, ethnically diverse community. Polish, Italian, Slovakian dishes were among the foods being served when visiting neighbors. This is were I got my love for pasta. Trying to eat healthier, this is a meat-free meal that is filling and will satisfy the heartiest appetite.
Start by making the pasta:


In your stand mixer bowl add:
2 large eggs
1 cup flour
3/4 cup semolina flour
2 tablespoons water
1/2 teaspoon salt
2 tablespoons olive oil



Mix with the paddle beater for about one minute, then switch to the dough hook and knead for another 10 minutes. Remove from bowl and knead by hand an additional
two minutes. Wrap in plastic and refrigerate for 30 minutes.


Remove and form two rectangular pieces of dough, dusting both sides with flour. Starting with the widest setting on the extruder​, feed dough through on the #1 setting. Fold dough over on itself and feed two more times. Move through all the  settings from two up to number five, repeating the process at each setting.



After thinning the dough, change to the spaghetti cutter and feed through this time, cutting the pasta. Allow to dry for 30 minutes.

To cook, add to boiling water and cook for 6 minutes.

To make the topping,
Dice:
4 multicolor tomatoes
6 fresh basil leaves
1 clove garlic



Add these ingredients and 4 tablespoons of a good quality extra virgin olive oil to a large saute pan and heat over medium heat. Once heated, add pasta until well coated.
Serve immediately.


Rosemary Olive Oil Bread

To 1/2 cup of warm water, add 2 tablespoons yeast and 2 teaspoons sugar. Allow to active for 5 minutes.
In a stand mixer bowl add:
yeast mixture
2 cups all purpose​ flour
1 cup bread flour
2 tablespoons dried rosemary
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 cup extra virgin olive oil
1/2 cup water


 Once the dough pulls away from the sides of the bowl. knead for 10 minutes.
Place dough in a bowl covered in olive oil, rolling​ the dough to completely cover it in oil. Let rise until doubled in size - about two hours. Punch dough down and divide into two round balls and place them on a cookie sheet. Let rise again for another two hours.
Sprinkle the tops with coarse salt.

Bake at 400 degrees for 10 minutes, then brush tops with olive oil.  Continue baking another 20 minutes or until top is golden brown.




Serve with a side of olive oil, fresh garlic, rosemary, basil and lemon infused balsamic olive oil.

This delicious meal is perfect for any occasion.

Comments

Popular posts from this blog

Butternut Squash Lasagna

The holidays are a difficult time if you are dieting. My wife saw a recipe for a low-carb lasagna in a magazine, and asked me to make it. I read it and thought, it just wasn't lasagna. I went through the pantry looking for ingredients that would create a healthy and delicious meal.
There are two ways to make the noodles. You can slice them by hand, or you can do it the way I do, with a vegetable sheet cutter on my KitchenAid mixer. Once you get the hang of using the sheeter, it's a breeze to slice long ribbons of vegetables that can be sliced to your desired length.



Ingredients:
8 to 12 sheets or slices of butternut squash
2 cups fresh spinach
1 can spaghetti sauce
1 can diced tomatoes
4 cups fat free mozzarella shredded cheese
1 pound ground turkey breast
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 cup diced black olives
1 cup finely diced butternut squash
1 teaspoon olive oil
cooking spray

 Begin by cutting your "noodles". Next in a preheated pan, ad…

Cast Iron Ginger Cakes

These desserts are the perfect way to end a meal. Made in Lodge Cast Iron mini pans,  they are the right size for a satisfying finish. Fresh blackberries add just the touch.


Recipe:
Preheat oven and pans to 375 degrees.
Cream together:
4 tablespoons softened butter
1/4 cup sugar
1/2 tsp ginger
1/4 tsp nutmeg
1/4 cup molasses
1/2 tsp baking soda
1 tsp vanilla extract
pinch of salt
1/2 tsp cinnamon
2 tablespoons  heavy cream
3 tablespoons milk

Add 1 cup pastry flour and mix together.
Add optional blackberries or raspberries.

Split batter between two small 6 inch or six 3 1/2 inch cast iron pans.
Bake 20 minutes until toothpick in center comes out clean.

Country Fried Steak with Sun Dried Tomato Gravy

Sometimes I just want comfort food. Country fried steak takes me back to my grandma's kitchen. This is a great recipe with the unexpected twist of sun dried tomatoes in the gravy and marinade.

Start by making the marinade. In a zip top bag add:
1/2 cup beef broth
1 teaspoon sun dried tomato spread
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder



Shake bag to mix well.
Add cube steak and let rest for 30 minutes.

While meat is marinating, start making the gravy. In a skillet, add 2 tablespoons​ butter and two tablespoons flour. Heat over a low heat until the butter melts, making a thick roux.

Add:
2 cups beef broth
2 tablespoons sun dried tomato spread
1 finely diced roasted red pepper
2 packets no-salt added beef bouillon
 Heat and stir until gravy thickens.


In  two bowls, add  half a cup of flour in one and two beaten eggs in the other.
Remove steaks from bag and lightly pat dry.  Dredge in flour, shake off excess flour and place in egg m…