Easily a favorite and one of the things that I love about it is how versatile it can be. It can also be simple and easy without taking much time to make, as well as a great way to get your daily food groups requirement. These three recipes are some of my favorite to make, simple and full of flavor.
Chicken Carbonera, with sundried tomatoes & fresh basil
Served on penne
Vegetable oil 200 ml
Chicken breasts, sliced 2 (serves 3-4)
Bacon, diced 250 g
Bay leaf, optional 2
Onion, diced 150 g
Garlic, minced 100 g
Sundried Tomatoes, chopped 250 g
White wine (optional) splash (chardonnay, or substitute with water)
Flour, all purpose 300 g
Heavy cream, 35% 1 cup
Mozzarella, shredded 150 g (substitute with parmesan)
Fresh basil 50 g
Salt & Pepper To Taste
- Boil some water and cook your pasta.
- Heat oil over medium heat and add the chicken.
- Add diced bacon and bay leaf.
- Add onion and garlic and sauté until onions are translucent.
- Add sundried tomatoes and wine and bring to a simmer.
- Add flour, stirring constantly until you get a light paste consistency.
- Add heavy cream and bring to a simmer
- Add the cheese and basil, slightly stirring until cheese is melted.
- Add the basil, and season to taste.
This is a very easy recipe to put together and you could even freeze it to have it ready for those days when you just don’t feel like taking the time to cook anything.
Pasta sheets, cooked
Bolognese sauce (recipe in previous entry)
Ricotta cheese 500 g
Spinach, stemmed 1 kg
*Mozzarella cheese, shredded enough to form a thin top layer
Fresh parsley just enough to garnish
- To layer the lasagna start with a layer of meat at the bottom, pasta, ricotta cheese & spinach, pasta, meat, and coat with cheese.
- Cover aluminum foil and seal tightly.
- Pre-heat oven to 350F
- Cook lasagna to an internal temperature of 160F. If you don’t have a thermometer you can use a butter knife, just poke in the middle and with it touch just underneath your bottom lip to feel the heat.
- Remove aluminum foil and brown the cheese slightly.
- Garnish with parsley
*You can use your favorite cheese, or a combination here. Play around with it and find something you like. I like a combination of mozzarella and asiago.
*Mediterranean Vegetable Penne
One of the benefits of this dish is that it takes very little time to make. You can chop all your vegetables the day before and have ready to just throw together.
Vegetable oil 100 ml
Red onion, sliced 1 half
Garlic, minced 100 g
Roma tomatoes, diced 2 (substitute with sundried tomatoes)
Canned artichokes, drained 1
Canned black olives, drained 1
Dry white wine 50 ml
Fresh basil, thinly sliced 60 g
Fresh flat leaf parsley, chopped 60 g
Parmesan cheese 40 g
Salt & pepper To Taste
- Heat oil over medium heat and add the onions.
- When onions are soft, add garlic and tomatoes and sauté for about a minute.
- Add the canned vegetables and wine and bring to a simmer.
- Finish with the fresh herbs, cheese and season to taste.
* Mediterranean cuisine can be described as a fusion of the foods from all the cultures surrounding the