Ciao My Friends!
Lily and I have just returned back from Italy…Rome, Naples, and Capri to be exact and in our overloaded bags we brought back beautiful squid ink spaghetti from Naples! So, with that in tow, I decided to make my take on Pasta al Nero di Seppia con Calamari e Pomodoro (Squid Ink Pasta With Squid and Tomatoes). This is an awesome dish that should only take about 40 minutes from prep to plate.
Here’s what you will need: 1 pound of squid ink spaghetti, 1/2 pounds of raw squid. 4 roma tomatoes, 6 big bulbs of garlic, 1/2 cup of white wine, extra virgin olive oil, two sprigs of thyme, 1 teaspoon of red pepper flakes, 1/2 cup of grated romano cheese, salt and pepper.
Let us know how yours turns out and enjoy!!!
Generoso and Lily
Music: Antonio Vivaldi’s Concerto In B, Op 10, No. 5
Now that summer is approaching, Generoso loves making this simple sweet and slightly sour eggplant and caper based antipasto that is quick to make (about 40 minutes) and delicious. For this recipe you will need one large Italian eggplant, 1/2 cup of capers, three medium sized tomatoes, five cloves of garlic, one cup of red wine, one red onion, two stalks of fresh basil, extra virgin olive oil, sea salt, and pepper. Let us know how yours turns out and thanks for watching! XO Generoso and Lily
Music: Ottorino Respighi’s Ancient Airs and Dances, Suite No. 1
Happy Cooking Folks,
This dish is one that I decided to make in honor of my dear friends living on the East Coast this January. This tasty Northern Italian soup has a creaminess and a smoke to it that has little to do with dairy and nothing to do with any meat. No crazy ingredients here as the creaminess comes from the cannellini beans and the smoke coming from the toasted breadcrumbs and nuts. Total prep and cooking time is about an hour so I hope you will come back to this dish anytime you need need a fast, inexpensive soup to eat on these cold winter days.
You will need for ingredients: One half head of cabbage, 1/3 cup of cashew or pine nuts, one half of a small Italian roll, four cups of vegetable broth, one pound can of cannellini beans, two sprigs of fresh rosemary, four cloves of garlic, one cup of olive oil, salt and pepper (grated romano is up to you as a topping).
Please let us know how yours turns out and stay warm this winter.
Music: Georg Philipp Telemann’s Viola Concerto, TWV 51:G9
Bollito di Carne translates into “Meat Boil” and although I am using extremely pretty beef short rib for this recipe, I left the recipe as “meat” because you can use this process with pork as well. Trust me it will be delicious. The key to this dish is the boil that the aromatics get prior to adding your meat and vegetables and the subsequent cooking of the meat that is extremely slow which guarantees an almost butter texture and flavor that runs through each bite and to make things better, you will end up with a fantastic broth as well. Total prep to plate should be about three hours but there is little prep involved.
You will need: Two pounds of sliced (1/2 inch thick) beef short rib (my favorite), 4 potatoes, 3 carrots, 4 stalks of celery (preferably with the leaves on still), thyme, parsley, salt, pepper, parsley, a bay leaf, crushed red pepper. You’ll also need at least a four quart stockpot for all of the magic to happen in one place. As always, thanks for checking this out and please let me know how yours turned out.
Music: Georg Philipp Telemann’s Trio Sonata in A minor
Sometimes our recipes do get a bit intense as far as prep and as this was a cold fall night, I decided to make this quick and delicious soup that is short on prep time and ingredients but big on flavor: Zuppa di Cavolo e Cannellini (Kale and White Kidney Bean Soup). From prep to table should take you about an hour and for your ingredients you’ll need: One can of crushed tomatoes, a bundle of fresh kale, one bulb of garlic, olive oil, a large yellow onion, oregano, salt, and pepper. Hope you enjoy the video below, please let us know how yours turned out! XO Generoso
Music: Georg Friedrich Händel’s Concerto Grosso in B-flat major no. 7, HWV 325