Homemade Cavatelli!

Last day of winter break before going back to work tomorrow, so what better way to spend part of it than making homemade fresh pasta, Cavatelli to be exact!  My absolute favorite!   It’s very similar to a (potato) gnocchi, but made with ricotta cheese, and instead of little dumplings, the dough is rolled into little shells.  I posted this very easy (3 ingredients) recipe  a while back, and today’s updated post shows the same pasta made with my very vintage hand-crank Cavatelli machine.  The previous post, Sunday Cooking, shows a picture of hand-rolled pasta shells.  A little more free-form than these more uniform shells, but either way, they’re great!  (If you do get your hands on a machine, it’s even more important to have very dry and well-floured dough so it doesn’t get stuck in the machine!  Thanks, Dad, for that in-the-moment advice!)  It’s a good idea to lay them in a single layer on a sheet pan to freeze so they don’t stick together when put in a freezer bag for storage.  Take them right from the freezer into a pot of boiling salted water for 4-6 minutes.  They’ll float to the top when ready!  Buon Appetito!

Picture of fresh pastaCavatelli

Picture of vintage pasta makerCavatelli Machine


Everything Old is New Again!

Too many holiday leftovers?  Have you sworn you’ve eaten them for the last time?  Get creative and turn them into something new – with half the work already done for you!  Here are a couple of tasty treats I made after a 3-day food fest over Christmas weekend!

Chicken Pot Pie made with leftover chicken – 3 ways, a half bag of leftover fresh spinach leaves, a big bunch of carrots, some roasted potatoes, and a few other veggies (both cooked and uncooked) that rounded out the list of repurposed leftovers!

Picture of Chicken Pot Pie

Chicken Pot Pie

I also had an extra pound (ball) of dough from a couple of pizza rolls I made over the Christmas weekend, so I decided to make a pizza with whatever I could find in the refrigerator.  I make my own pizzas at home all the time, but this was a first with only leftover ingredients I could find in the refrigerator.  I knew I had a little leftover red sauce and some mozzarella and parmesan cheeses on hand, but I wasn’t sure what else.  I served some delicious hard salami earlier in the week, so whatever I had left of that went on the pizza.  After a little more searching, I came across a container of spinach artichoke dip that I prepared a few nights earlier – and that became the perfect (last) topping before popping it in the oven.

Picture of fresh baked pizza

‘Anything Goes’ Pizza

I hope you all enjoyed this holiday season in whatever way you celebrate – and I hope it was filled with good food and fun!  Here’s to a delicious 2017!

Buon Appetito!


Garden Goodness – Fresh Roasted Tomato Sauce

Nothing says summer like fresh veggies from the garden!  When the abundance of cherry/grape tomatoes is too much to eat now or even give away, why not make this quick and easy (1, 2, 3) fresh roasted tomato sauce?  You can enjoy some of it over your favorite pasta today – and freeze in small containers to enjoy when you’re yearning for a taste of summer!

  1. Wash and dry (remove stems) cherry/grape tomatoes
  2. Toss with olive oil, kosher salt, and fresh ground black pepper on a sheet pan – roast at 400F for 30-40 minutes until the tomatoes start to caramelize and the juices escape onto the pan.  Cool slightly after removing from oven.
  3. Blend in food processor, little by little, along with a couple of garlic cloves, a handful of Italian parsley, a few tablespoons of olive oil, and more kosher salt and fresh ground black pepper to taste.

That’s it!  Enjoy over your favorite pasta and bite into summer goodness!

Truly is as easy as 1, 2, 3 – and 4 – Buon Appetito!

Bowl of Fresh Picked Heirloom Tomatoes

Fresh Picked Heirloom (Cherry) Tomatoes

Sheet Pan of Roasted Heirloom Tomatoes

Roasted Heirloom (Cherry) Tomatoes

Picture of Roasted Heirloom (Cherry) Tomato Sauce

Roasted Heirloom (Cherry) Tomato Sauce

Picture of spaghetti with fresh roasted tomato sauce

Voila!


Apples into Applesauce!

You’ve heard of turning lemons into lemonade, well here’s a quick and easy way of turning apples into applesauce!  Every have apples sitting on the counter long beyond their ‘shelf life’?  Or apples that were pushed to the back of the refrigerator and forgotten?  What did you do?  Compost?  Trash? STOP!  Turn your old (or new) apples into homemade delicious applesauce!  It’s as easy as 1) Peel and chop apples, 2) Place in small sauce pan on stove top with a little water (1/4 cup?) and a dash or two or cinnamon, 3) Boil/simmer until tender.  At that point, I use a potato masher to turn them into a chunky applesauce.  (You can keep cooking and blend cooked apples to get more of a pureed consistency, but when it comes to homemade, I like the chunky style.)  Enjoy!Chopped Apples

Picture of pan on stove with chopped apples and cinnamon

Chopped Apples/Cinnamon

Picture of homemade chunky apple sauce

Homemade Apple Sauce