Heart-Warming Pasta

At least this is what I'm calling it! Seriously, the best fall pasta, ever!!!

What you need:
500g of pasta
2 Tbsp olive oil
Pinch of red pepper flakes
1 sweet onion - diced
1 portion of cubed pancetta affumicato
(if you don't have that. Cut up 6 oz of thick sliced smoked bacon)
2 medium potatoes diced into small cubes
Punch of sea salt

1. Put a pot of water to boil, adding a punch of salt.
2. Put olive oil and red pepper flakes in a pan and turn heat to medium.
3. When oil is hot, add diced onion and blond.
4. Add pancetta to the onion and oil, stir continually until the pancetta is cooked fully. Then turn off heat and set it to the side.
5. Add pasta and potato to the now boiling water and cook it to the time indicated for the type of pasta. When I make this I like to use all the half open pastas I have. Some penne, farfalla, fusili, whatever you have!
6. Drain pasta and potato. Return oil, onion and pancetta to a medium flame, add pasta and potato. Mix it all together, turning good to coat the pasta in potato and oil. You want the potato to fall apart and coat everything.
7. Serve with oil and grated Parmesan (I like spicy oil) and ENJOY!!!
(Serves 4)

Italian Herb Crusted Ribs

I am from South Carolina and I know good ribs, but trying ribs in Italy has shaken up my idea of perfect ribs! My sweet neighbor, Annarita, has given me an herb rub recipe and it is incredible!!!

What you need:
Handful of Fresh Sage leaves
handful of Fresh Rosemary
2 large garlic cloves or 4 small ones
Coarse sea salt
Olive oil
Pork or beef ribs separated
Foil

1. Put your ribs in a large bowl. Drizzle with olive oil and rub down with a small amount of salt. Set aside
2. In a chopper put your sage, rosemary, 2 garlic cloves, pinch of coarse sea salt and a drizzle of olive oil. Grind it all together.
3. Lay out a piece of foil. Rub your herb mix on each piece of rib, front and back and set it on the foil.
4. Sprinkle with a small amount of salt and put it back in the bowl. Add excess herbs and drizzle with olive oil. Mix all pieces by hand.
5. Cover and refrigerate overnight.
6. Heat grill and grill them nice & crispy. Serve and enjoy!!!!

Amazing Finds in Italy.... Lemon Ricotta!

OMG... today by chance, luck, grace, divine cuisine intervention... I stumbled upon a wonderful little creation. Lemon Ricotta. Its so good. Its real Italian ricotta with a bit of lemon. When these things come together, it is seriously a party in your mouth!

Sorry I can't share the recipe, but I can share the photo!!!

Tagliata Di Manzo

This recipe is so simple and always a crowd pleaser!

What you need:
Thin sliced rare to med rare steak
Arugula
Salt & Pepper
Balsamic Glaze
Olive oil

Start your plate with a bed of arugula. Fan the sliced beef over the arugula. Sprinkle balsamic glaze and olive oil over the top. Finish with salt & pepper. Enjoy!!!!

Caprese Salad

It is a classic, I know. But I had it for dinner and thought it may inspire someone to enjoy the bounty of the summer in a wonderfully classic Italian way!

What you need:
Fresh Mozzarella
Small sweet summer tomatoes
Fresh basil
Olive oil
Balsamic vinegar

Cut the tomatoes in half. Cut up the mozzarella and add them. Add all the fresh basil you want! Top with a sprinkle of balsamic and a splash of olive oil! Enjoy!!!

Fried Pickles

Yes, you have read this correctly. And I am here to tell you, you cannot fry these as fast as people eat them!!! It is a southern classic and I love it!

What you need:
Dill pickles (I like the ovals. Use which ever shape you like best!)
Save a 1/4 cup of dill juice
Corn Meal
Flour
Lawry's Seasoning Salt
Black Pepper
Salt
1-2 Eggs
Milk
Ranch for dipping ( I use the lay's ranch for chips)

1. Heat your fryer.
2. Mix (with a fork) eggs, pickle juice and milk (in that order). Set this aside.
(I use 1 egg and a little more than 1/2 cup of milk for a large jar of pickles.)
3. In another bowl mix half flour, half corn meal, Lawry's, salt and pepper.
I don't measure the spices, but I am normally generous with the Lawry's.
4. Dip your pickles first in egg wash and then roll in the dry mix.
5. Drop the pickles one at a time so the oil doesn't boil over.
6. When the pickles are light brown, they are ready! About 5- 7 minutes.
7. Drain oil off on paper towels.
8. Serve with ranch and Enjoy!!!

Panna e Pancetta Pasta

Serves 4-6

What you need:
Pasta
Olive Oil
Red Peppers
Salt
Pancetta (Bacon)
White Onion


1. Start a pot with water and a punch of salt.
2. In a medium saucepan add about 2 Tbsp of olive oil and sprinkle with red pepper. (use as little or as much as you want)
3. Add cubed smoked pancetta or bacon cut into small pieces.
4. When the pancetta browns, add diced onions. Let the onions blond.
5. Turn heat to low and add the panna and salt to taste. Take it off the heat.
6. Add pasta to boiling water. ( I like penne or larger)
7. Drain pasta and add to sauce in the sauce pan. Add a drizzle of fresh olive oil and mix it up well.
8. Spoon into pasta bowl, top with Parmesan and olive oil and serve.

Enjoy!!!!