BLT Orecchiette Pasta

Bacon, lettuce, and tomato. Such a classic all-American sandwich staple. To be honest I never really got into this sandwich. Anyone else out there just hunger for something more in a sandwich? It always felt a little lacking to me. But then I had a brilliant thought to create something similar in pasta form! This dish is so simple to make, and delicious! The orecchiette pasta is shaped like little cups, which scoop up the melty and flavorful ingredients perfectly. Each bite is packed with flavor. 

Aren't these colors gorgeous? It's my absolute favorite to cook with beautiful colors! It's truly an art form for me. 

We served ours with some chopped hearts of romaine and a quick homemade Caesar dressing. Simple, simple simple. Go for it and love dinner time this week. 

Serves: 4

Ingredients: 

4 slices of bacon

1 large red onion, sliced thinly

1 cup (or one small package) of baby tomatoes

two heaping cups of arugula 

1 (15 ounce) can full fat coconut milk

1 lemon

salt and pepper to taste

2 cloves garlic, minced

1 pound orecchiette pasta

Heat up a large frying pan over medium-high heat. Add four slices of bacon and allow to sizzle on both sides until crispy. Remove and let rest on a paper towel to absorb excess grease.

Lower the heat on the same pan, adding onions and letting them caramelize slowly. I like to add a bit of salt and pepper to aid this process. When the onions start to become translucent and soft, add tomatoes. Cover the pan with a lid and allow everything to steam over medium heat for about 5-10 minutes. Add arugula and return lid to the pan, letting the arugula wilt. 

When the tomatoes start to break open on their own, you're ready for the next step. Shake the coconut milk before opening the can, then pour into the pan along with the juice from one lemon. Season with salt and pepper to taste and allow to simmer on low heat for about 10 minutes. The coconut milk will bubble and reduce into a creamy sauce. While this is simmering, chop bacon into tiny pieces and throw into the pan. 

Heat a large pot full of water and bring to a boil. Season liberally with salt and add pasta. Cook according to package time instructions. Drain pasta and combine pasta and vegetables in the large pot, along with the fresh garlic, stirring to combine all the flavors. Serve immediately and enjoy!

Strawberry Tiramisu

I had a miniature vacation in Central Market this weekend when my husband dropped me off to go wander around and find something for dinner. I got a few (surprise: Italian) things and am hoping to post the recipe for that soon. But what I really needed at Central Market was their savoiardi cookies. I can't find them anywhere else. 

Savoiardi, or "lady-finger" cookies are used in tiramisu. They are airy with a light amaretto flavor and a sprinkling of sugar on the top adding a bit of crunch. They soak up moisture wonderfully, making them perfect for this dessert. Traditional tiramisu is made with espresso, cream, marscapone, chocolate and liqueur. 

When I spent a summer in Italy, I prayed that I would make a friend who would share her grandmother's recipes with me. A tiny little prayer in my heart became a reality when a friend and I ran into Sara at one of our favorite cafes. We became fast friends and invited her to come over to our apartment and cook dinner with us. She not only accepted, but came early during her lunch break to make this dessert with me. It is her grandmother's twist to the original and is absolutely divine. 

Ingredients:

1 package strawberries

1 medium tub ricotta

2 small tubs marscapone cheese

2 tablespoons sugar
1 package savoiardi cookies 
Milk

Slice strawberries thinly and set aside. In a separate bowl mix ricotta, marscapone and sugar together until there are no lumps. Fold sliced strawberries in with a spoon. 

At the bottom of a large serving bowl, create a layer of savoiardi cookies. Pour milk over slowly until just covered. Layer cheese mixture on top of the cookies, smoothing out with a rubber spatula. Follow by more savoiardi, milk, cheese mixture, etc. until finished. 

Sometimes it helps to have a visual....cookies, milk, cheese mixture, repeat. 

Let stand in the refrigerator for 4 hours. 

Buon Appetito!

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Simple Bruschetta

One of my absolute favorite easy meals (snack, appetizer, side dish) is bruschetta. Pronounced bru-skeh-tah. It's easy to throw together and flavorful with a bit of sweet from the tomatoes and tart from the balsamic vinegar, and a kick from raw garlic. The crunch of the bread paired with the tender tomatoes is like Heaven in your mouth. And don't you love how colorful this is? Eating colorful food always makes me feel better ;)

Serves: 2-4 

Ingredients: 

1 French baguette

5-6 roma tomatoes

1 package yellow cherry tomatoes

1 garlic clove

Olive oil

About 10 leaves of basil

Salt and pepper

Balsamic vinegar

Slice baguette in half then lengthwise with a serrated knife. Place on a grilling pan (or an outside grill if you have one!) until they show grill marks. Do this on both sides. 

Drizzle a good quality olive oil on the bread. Good olive oil is usually produced in Italy and will have a green tint to it. While the bread is grilling, chop roma tomatoes in four slices and toss in a bowl. Grab a handful of the yellow cherry tomatoes and cut in half, throwing them into the bowl as well. Mince garlic and add to the bowl along with enough olive oil to coat everything. Season generously with salt and pepper and stir to combine. Place in the refrigerator for 15-20 minutes to allow all the flavors to come together.

Chiffonade some basil leaves... 

Stack. Roll. Chop. 

 ...to sprinkle over the bruschetta and top with a drizzle of balsamic vinegar. 

Serve immediately and enjoy.

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Bella Italia on the Blog!

That's right, I'm dedicating this week to the incredible deliciousness that is the country of Italy. I was lucky enough to spend a summer living life among the people of the endearing food capital of the country, Bologna. Bologna is nestled along the mountains and about an hour train ride from Florence and Rome. I crave Bolognese food all the time, and with the lack of specialty food stores in my area, it's rare that I get to recreate my favorite dishes. 

I'll start this little series with some delectable meals for you to drool over...

Get your jaw off the floor and book a flight immediately. I'm not kidding.

And from the markets....

Oh, how I wish my grocery shopping looked like this these days! It's definitely a different system, bagging and carrying your groceries back to your apartment, several blocks or sometimes a bus ride away. But wouldn't you pay that small price for the freshest ingredients in season? 

Stay tuned for more this week as I share some of my favorite Italian recipes.