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
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
Spezzatino (Italian beef stew) is one of those hearty Northern Italian dishes that is rarely served in restaurants in the States but one that is perfect for the fall and winter. Most commonly served with potatoes, I prefer to serve it on a bed of orzo. This quick to prepare dish will only require, beef, tomato puree, garlic, oregano, salt, pepper, onions, peas, carrots, and olive oil. Should take about 90 minutes from prep to table. Music is the Cello sonata in D, from 12 Sonata, Op. 6 by Pietro Locatelli. Enjoy!!!