Tag: Italian food

Rosemary

Rosemary – my favorite herb!

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(Updated)

Rosemary, or “rosmarinus officinalis”, is one of the most versatile herbs. Not only is it used in cooking, but also in beauty products such as soaps and shampoos, for its health benefits, and even for pest control in gardens.

It has a wonderful aromatic flavor that takes me back to when I was a little girl, in my Nonna’s kitchen in Selvacava, waiting patiently for Sunday dinner to be ready (which was always in the afternoon), that smell of chicken legs cooking in garlic, wine and, of course, rosemary, wafting through the air along with homemade bread baking in the brick oven which was in a hole in the wall.

My Nonno and Nonna

My Nonno and Nonna – my grandfather and grandmother

Rosemary is an evergreen herb that is native to the Mediterranean. It is a member of the mint family. It looks like a small pine tree with silvery green needle-like leaves, and usually has small bluish purple flowers when it blooms.

The Latin name, rosmarinus, means “dew of the sea”. It has been used since ancient times for its medicinal properties such as to alleviate muscle pain and as an anti-inflammatory, in perfumes, and as decorations, and is a good source of calcium, vitamin B6, and iron. Studies have also shown that it can boost the immune system, improve digestion, and even inhibit tumor growth and cancerous cells. In fact, researchers at Sapienza University in Rome studied the population of a small seaside village in Italy, Acciaroli, to determine why so many of them (1 in 10) have lived to be 100 or more years of age. They found that one thing they have in common is their high consumption of rosemary and they believe that plays a big part of it. (http://www.news-medical.net/,  http://www.independent.co.uk/, https://www.nytimes.com/)  The study has shown that the people of Acciaroli have a low level of the hormone adrenomedullin which is causing a widening of blood vessels, therefore improving circulation. (Of course they also take long hikes and live a healthy lifestyle by eating food they’ve grown themselves organically.)

I just love the way it tastes. I have been known to eat sprigs of rosemary that were cooked in my dish. My husband and son on the other hand complain that I put too much in my cooking. It does have a strong taste and should be used sparingly. It goes well with chicken dishes, potatoes, and in tomato sauce.

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Pasta with shrimp and pesto

Angel Hair Pasta with Shrimp and Pesto

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Here is a delicious recipe for using leftover pesto.

When cooking shrimp, do not leave unattended because shrimp does not take long to cook. You do not want to overcook it because it will end up being dry with a hard, stringy texture.

I also like to boil the shells to make a broth and add it to the shrimp in place of the chicken broth or fish stock. It adds a wonderful taste to it without overpowering the flavor.

Ingredients        serves 4 to 6 people

1 lb angel hair or spaghetti pasta
25-30 fresh or frozen large (31/40) shrimp, peeled and de-veined; leave whole or cut them up into smaller pieces
1 T olive oil
1 shallot, chopped
1/2 tsp dry thyme
2 T pesto sauce (or according to your taste)
1 T bread crumbs
1 c of chicken broth or fish stock
capers, according to your taste
salt, to taste

    1. 1. In a large sauté pan, sauté shallot in olive oil until translucent.
      2. Meanwhile, cook pasta according to package directions. When draining, reserve about 1 cup of the water – I use this water if the shrimp becomes too dry while cooking or if it looks too dry when mixing the shrimp with pasta at the end. Set aside when done.
      3. Add shrimp to the pan and cook until it starts to turn pink.
      4. Add thyme.
      5. When shrimp become completely pink (don’t let it burn!), add pesto sauce, capers, and broth and cook until the broth is reduced.
      6. Add pasta to the shrimp and mix, making sure the broth thoroughly covers the pasta. If it looks too dry, add some of the reserved pasta water.
      7. Serve with a little bit of fresh parsley sprinkled over it. You can also drizzle some extra virgin olive oil.

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Angel hair pasta with shrimp and capers

Angel Hair Pasta with Shrimp and Capers

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When cooking shrimp, do not leave unattended because shrimp does not take long to cook. You do not want to overcook it because it will end up being dry with a hard, stringy texture.

I also like to boil the shells to make a broth and add it to the shrimp in place of the chicken broth or fish stock. It adds a wonderful taste to it without overpowering the flavor.

serves 4 to 6 people

Ingredients

1 lb angel hair pasta
25-30 fresh or frozen large (31/40) shrimp, peeled and de-veined; leave whole or cut them up into smaller pieces
1 Tbsp olive oil
1 large garlic clove, chopped
1 shallot, chopped
1 Tbsp (or more) chopped fresh parsley
1/2 tsp dry thyme
1 tsp lemon juice
1 Tbsp butter
Splash of dry white wine
2 tsp capers
1 Tbsp bread crumbs
1 cup of chicken broth or fish stock
extra virgin olive oil
celery salt to taste

      1. In a large sauté pan, sauté shallot and garlic until garlic is golden brown.
      2. Meanwhile, cook pasta according to package directions. When draining, reserve about 1 cup of the water – I use this water if the shrimp becomes too dry while cooking or if it looks to dry when you mix the shrimp with pasta at the end.
      3. Add shrimp and cook until it starts to turn pink.
      4. Add parsley, thyme, lemon juice and butter.
      5. When shrimp become completely pink (don’t let it burn!), add white wine, capers and broth and cook until the broth and wine are reduced.
      6. Drain pasta; add pasta to the shrimp and mix, making sure the broth thoroughly covers the pasta. If it looks too dry, add some of the reserved pasta water.
      7. Serve with a little bit of fresh parsley sprinkled over it. You can also drizzle some extra virgin olive oil.
Italian cheesecake, made with ricotta and mascarpone cheese

Authentic Italian Ricotta Cheesecake

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This is an authentic Italian recipe for creamy and delicious cheesecake. It does not use cream cheese like the American version but rather whole milk ricotta cheese and mascarpone cheese.


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Ingredients 10 to 12 servings
2 Tbsp softened butter
1/2 c graham cracker or lemon flavored cookie crumbs
5 large eggs
1 c sugar
1/2 tsp salt
4 c ricotta cheese, drained
1 c mascarpone cheese
zest of 1 lemon
3 Tbsp lemon juice

1. Preheat oven to 350° F.
2. Brush an 8 inch springform pan with butter on the sides
and bottom and coat with the cookie crumbs.
3. Using a whisk attachment on a mixer, beat together eggs,
sugar and salt at high speed until foamy, about 2 minutes.
4. Add ricotta, mascarpone, lemon juice, and lemon zest and mix at
medium speed until smooth, about 2 minutes.
5. Place the spring form pan on a baking sheet and pour batter into
pan. I usually put a little bit of water in the baking sheet so
that the top of the cheesecake does not dry out and crack.
6. Bake about 1 hour, until the center of the cheesecake is a little
soft and the edges are golden brown. Cool before serving.

Serve with fresh fruit or fruit filling on top.

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