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

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Individual Peach Cobbler

This is one my favorite times of year. Georgia peaches are in season. It is my favorite fruit. If I am going through Georgia on I 75, I will buy a box at Lanes Orchards.  Sweet and juicy, they go with everything. This is a quick cobbler that is a perfect dessert served in mini cast iron pan.
Ingredients: 1 Georgia peach 1/2 cup pastry flour 1 tablespoon butter 1/8 teaspoon baking soda 1/8 teaspoon baking soda 3 tablespoons buttermilk 1 teaspoon sugar 1 teaspoon cane syrup sprinkle of cinnamon pinch of salt
Begin by cutting butter into the pastry flour. I use a food chopper to make it quick and easy. Pour mixture into a small bowl and add the buttermilk, salt, sugar, baking powder, and baking soda. Combine into a stiff dough.
 With a floured rolling pin, flatten to about an eighth of an inch thick. Cut two squares to fit the bottom of your pan.
Chop peach and add cinnamon and cane syrup. Place mixture on top of cobbler bottom. Roll out remaining dough and cut into strips to place on t…

Grille Sesame Ginger Chicken

We have been trying to eat healthier, and have chicken a few times a week. After a while, it does get boring. This is a quick, delicious recipe that will spice up mundane chicken. The key to juicy, moist, grilled chicken is to cook low and slow. When you rush and try grilling on a high heat, you end up with dry, tough chicken.

 Ingredients:
1 tablespoon sesame oil
1/8 teaspoon powdered ginger
pinch roasted garlic powder
1/4 teaspoon seasoning salt

Begin by making a marinade. Mix all the ingredients is a small bowl. Cover the chicken breasts with the mixture. Allow to rest for 20 minutes, while preheating your grill to about 400 degrees. Place chicken on the grill and lower the temperature to the grill's lowest setting. Mine drops down to about 325 degrees. Grill breasts for 10 minutes a side, then check with a meat thermometer. The internal temperature should be at least 165 degrees for chicken. When the temperature is met, remove from the grill and allow about 5 minutes for the …