Pasta With White Beans, Olives and Fennel Recipe

 

Article

Total Time: 30 minutes

Yield: 2 to 3 servings

Ingredients

• Salt, as needed
• 8ounces short pasta, such as shells, campanelle, cavatappi or fusilli
• 5tablespoons extra-virgin olive oil, more for drizzling
• ½cup torn pitted olives (black or green or a combination)
• 4garlic cloves, thinly sliced
• ½teaspoon fennel seeds
• Crushed red pepper
• 1(15-ounce) can cannellini beans, drained and rinsed
• ¼ cup chopped fresh fennel fronds or parsley, for serving (optional)
• Parmesan, for serving (optional)
• Lemon wedges, for serving

Preparation

Step 1

Bring a large pot of water to a boil over high heat, then season it liberally with salt; it should taste as salty as the sea. Add pasta to the pot and cook until just shy of al dente (check package directions and subtract a minute or so). Using a large mug or measuring cup, scoop out about a cup of the pasta water, then drain pasta well.

Step 2

While the pasta is cooking, warm the oil in a large skillet over medium-high heat. Stir in the olives (you should hear them sizzle) and cook, stirring occasionally, until fragrant and golden, 2 to 3 minutes. Reduce the heat to medium and add the garlic, fennel seeds and a large pinch of red pepper; cook until the garlic is golden, another minute or two.

Step 3

Add the white beans and let simmer until the mixture thickens, 4 to 8 minutes, mashing some of the beans into a chunky purée.

Step 4

Toss in the pasta and a large splash of pasta water. Using tongs, keep tossing until everything is well combined and the pasta is al dente, 1 to 2 minutes, adding more pasta water as needed to make things saucy. Season with more salt if needed and toss in the herbs, if using. Serve immediately, with more red pepper flakes and cheese, if you like, and lemon wedges for squeezing.

Tuscan Farro Soup

 

Article

Total Time - 1½ hours

Yield: 4 servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, sliced
• 2 celery stalks, trimmed and chopped
• 2 carrots, peeled and chopped
• Salt and pepper
• 1 tablespoon minced garlic
• 1 cup farro, spelt or barley
• 1 cup dried white beans, soaked for several hours or overnight
• 2 cups chopped tomatoes (canned are fine; do not drain)
• 6 cups stock or water, more as necessary
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil, optional
• Freshly grated Parmesan

Preparation

Step 1

Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.

Step 2

Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Peposo

 

Article

Prep Time: 10minutes  

Cook Time: 3hours hours 30minutes 

Servings:4

Ingredients 

• 2 Tablespoons olive oil
• 2 ½ Pounds chuck roast, cut into large chunks
• 1 Tablespoon kosher salt
• 6 to 8 Cloves garlic, peeled and left whole
• 1 Bottle Chianti, or similar dry red wine, 750ml
• 2 Tablespoons black peppercorns, freshly cracked

Instructions 

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Pat the chuck roast dry with paper towels and season all sides with kosher salt.
3. Sear the beef in batches, making sure not to overcrowd the pot. Brown each piece on all sides, 2 to 3 minutes per side.
4. Remove the beef and set aside.
5. Lower the heat to medium and add the whole garlic cloves to the pot.
6. Cook for 1 or 2 minutes, stirring occasionally, until fragrant but not browned.
7. Pour in the wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
8. Return the seared beef to the pot and sprinkle ground black pepper over the top.
9. Stir gently to combine.
10. Bring the mixture to a boil and then reduce the heat to low.
11. Cover the pot with the lid slightly ajar and simmer for 3 to 4 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
12. Taste the sauce and adjust seasoning with more salt or pepper if needed.
13. Serve hot with crusty bread or over creamy polenta, al dente pasta or fluffy mashed potatoes.
14. Notes
15. Brown well: Searing the beef deeply enriches the final flavor.
16. Use freshly ground black pepper: Pre-ground pepper won’t give the same punch.
17. Simmer slowly: Low heat ensures the beef turns tender, not dry.
18. Don’t rush resting: Let flavors settle a few minutes before serving.

Nutrition

Calories: 753kcal | Carbohydrates: 10g | Protein: 55g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 1976mg | Potassium: 1026mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 7mg

One pot Mediterranean chicken pasta

 

Video

 

• 5 chicken thighs 
• 4 servings of pasta (0.75 lb)
• 6 cups chicken broth
• 2 tbsps butter
• 2 tbsps olive oil
• 1 yellow onion, sliced 
• 12 sun-dried tomatoes, in oil, minced
• 3 garlic cloves, minced 
• Zest of 1 lemon
• 1/4 cup white wine (optional) 
• 1/4 heavy cream
• 2 handfuls of spinach 
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• As much parmesan as your heart desires 
• Parsley for garnishing 

1. In a large skillet, heat up olive oil over medium heat. 
2. In the meantime, season the chicken with a pinch of salt, pepper and oregano. 
3. Sear a couple minutes each side till nice and golden, then remove from heat. 
4. Add onion, scrape any chicken pieces then add butter. 
5. Once melted add white wine. If skipping, proceed by slightly caramelizing the onions by stirring every 5 minutes for 25-30 minutes on low. 
6. Add minced garlic, sun dried tomatoes and dry pasta. 
7. Toast for 2 minutes then add chicken broth till the pasta is entirely covered. 
8. Simmer on medium low till the broth is almost completely evaporated. 
9. Add heavy cream, spices and lemon zest. 
10. Stir then add chicken and let it cook another 2-3 minutes then turn off heat. 
11. Top with spinach, Parmesan and parsley. Serve and enjoy! 

Scalloped Potatoes au Gratin

 

Article

Ingredients

• 2 tsp butter softened
• 8 Yukon Gold Potatoes 2½ lb/1 kg
• 1 cup shredded aged cheddar cheese
• ½ cup grated Parmesan
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 cup 35% whipping cream
• ½ cup milk
• 2 tbsp butter melted

Instructions

1. Preheat oven to 400°F. Lightly butter a deep round or oval 8- or 9-inch oven-safe casserole dish.
2. Peel and thinly slice potatoes into ¼-inch thickness using mandoline or sharp knife, reserving end slices for another use. Place potatoes in large bowl.
3. In another bowl, stir together cheddar, Parmesan, onion powder, garlic powder, paprika, salt and pepper, tossing to combine. Stir in cream and milk. Pour over potatoes; using your hands, separate and evenly coat slices with the mixture.
4. Pick up potatoes and, being sure to get some cheese in between, stack edges upright in a tight concentric circle – like dominos – in prepared dish. Fill in centre with remaining slices; pour over any remaining cream mixture.
5. Drizzle top with melted butter. Cover tightly with foil, then place on a baking sheet. Bake for 1 hour; uncover and bake until top is golden and crispy, 25 to 30 minutes. Let stand for 10 minutes before serving.

Part Time Lover

 

Video

• 45 ml ~ 1.5 oz Tequila
• 15 ml ~ 0.5 oz Aperol
• 15 ml ~ 0.5 oz Elderflower Liqueur
• 22.5 ml ~ 0.75 oz LemonJuice
• 2 Dashes Aromatic Bitters
• Garnish: Grapefruit Zest

How to mix it?

1. Shake all ingredients with ice and strain into a Tumbler with ice. Garnish with grapefruit zest and enjoy.

Creamy Limoncello Margarita

 

Video

INGREDIENTS:

• 2 oz tequila
• 1 oz limoncello
• 1/2 oz orange liqueur
• 1/2 oz lemon juice, freshly squeezed
• 1/4 - 1/2 oz sweet condensed milk, based on your preferred sweetness!

METHOD:

1. Swipe a lemon wedge along the side of your glass, then sprinkle with sugar or salt. Place glass in the freezer to set.
2. Add ingredients to a cocktail shaker with ice. Shake until chilled.
3. Strain into your prepped glass. Garnish with a lemon wheel, and enjoy!

THE BEST CHICKEN MARINADE

 

Video

THE BEST CHICKEN MARINADE 🍗🌶️🧄
INGREDIENTS (for 1 lb chicken):
▪️ 1 red bell pepper (4 oz / 120g)
▪️ 2 garlic cloves
▪️ 1 tbsp tomato paste (0.7 oz / 20g)
▪️ 1 tbsp ground cumin (0.3 oz / 8g)
▪️ 1 tbsp paprika (0.3 oz / 8g)
▪️ 1 tbsp spice mix (oregano, pepper, salt) (0.3 oz / 8g)
▪️ 2 tbsp extra virgin olive oil (1 fl oz / 30ml)
▪️ ½ cup water (3.4 fl oz / 100ml)
For the chicken:
▪️ 1 lb chicken breast chunks (or boneless thighs)
⏳ Time: 4 hours marinating + 20 min cooking
🌡 Air fryer: 400°F
STEPS:
1️⃣ Blend the red pepper with garlic, tomato paste, cumin, paprika, spice mix, olive oil, and water until smooth.
2️⃣ Coat the chicken with the marinade and refrigerate for at least 4 hours.
3️⃣ Thread the chicken onto skewers (or place directly in the air fryer basket).
4️⃣ Cook at 400°F for 20 minutes, flipping halfway through.
5️⃣ Serve juicy and enjoy.