When we talk about Italian food, who doesn't know about pizza, pasta, etc... Beside almost everybody like the taste, it's also easy to make and fast. There are so many recipes of them, but I am sure that these recipes below are worth to try.

Friday, February 8, 2008


Makes 8-9 servings

360 g pasta shells
285 g chopped spinach
2 tablespoons olive oil
3 cloves fresh garlic
¾ lb (335g) ground veal
¾ lb (335g) ground beef
1 cup (250ml) parsley, finely chopped
1 cup (250ml) bread crumbs
2 eggs, beaten
3 cloves fresh garlic, minced
3 tablespoons (45ml) grated parmesan cheese
3 cups (750ml) spaghetti sauce
Sautéed zucchini slices (optional)
Salt to taste

1. Cook pasta in a boiling water. Add a pinch of salt and olive oil.
Place in colander and rinse under warm running water. Drain well.
2. Cook spinach in a boiling water. Place in a colander to drain. Let stand until cool enough to handle. Squeeze spinach with hands to remove excess moisture. Set aside.
3. Heat oil in large skillet over medium heat. Cook and stir whole garlic cloves in hot oil until garlic is lightly browned. Discard garlic.
4. Add veal and beef to skillet. Cook until lightly brown, stirring to separate meat; drain drippings. Cool slightly.
5. Preheat oven to 375F (190C). Grease 12x8 inch (30x20cm) baking pan.
6. Combine spinach, parsley, bread crumbs, eggs, minced garlic and cheese in large bowl; blend well. Season to taste with salt. Add cooled meat mixture; blend well. Fill shells with meat mixture using spoon.
7. Spread about 1 cup (250ml) of spaghetti sauce over bottom of prepared pan. Arrange shells in pan. Pour remaining sauce over shells. Cover with foil.
8. Bake 35 to 45 minutes or until bubbly. Serve with zucchini. Garnish as desired.


Makes 6 servings

9 lasagna noodles
1 small onion
2 lb (900g) ground beef
135 g chopped ripe olives
120 g mushroom stems and pieces
1 jar (45g) spaghetti sauce
1 ¼ cup (310ml) frozen corn, thawed
1 ¼ cup (310ml) frozen peas, thawed
2 cups (225g) shredded mozzarella cheese
Dash pepper
Dash dried oregano leaves, crushed
Dash Italian seasoning

1. Cook lasagna noodles in a boiling water. Drain in colander.
2. To chop onion, peel skin. Cut onion in half through root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holding onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (the closer the cuts are, the finer the onion is chopped). Repeat with remaining onion half.
3. Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat, drain drippings.
4. Add olives, mushrooms and onion. Cook, stirring occasionally, until vegetables are tender. Add spaghetti sauce, pepper, oregano and Italian seasoning. Heat through, stirring occasionally; set aside.
5. Preheat oven to 350F (180C).
6. Place 3 noodles in bottom of 13x9 inch (32.5x22.5cm) baking dish. Spread half the beef mixture over noodles, then half the corn and peas.
7. Repeat layers ending with noodles.
8. Bake lasagna 25 minutes. Sprinkle with cheese; bake 5 minutes more or until bubbly. Let stand 10 minutes before cutting. Garnish as desired.

Sunday, February 3, 2008


makes 8 servings

Ingredients :
3 pounds (1.35 kg) zucchini
¾ cup (175 ml) water
½ cup (125 ml) butter
4 cups (1L) chopped onions
8 cups (2L) tomatoes, cut into eights
1 can (48 ounces/1.5L)chicken broth
3 cloves garlic, chopped
1 teaspoons (5ml) Beau Monde seasoning
1 teaspoons (5ml) salt)
1 teaspoons (5ml) pepper
1 pound (450 g) noodles
Garlic bread (optional)

How to make:
1. Scrub Zucchini with vegetable brush under cold running water. Slice lengthwise into halves. (if zucchini is large, cut into 4 lengthwise pieces). Cut each half into 4 to 6 lengthwise strips. Holding strips together with fingers, cut crosswise into bite-sized pieces.
2. Combine zucchini and water in stockpot; cover. Cook over medium-high heat 10 minutes until partially done, stirring twice.
3. Heat butter in large skillet over medium heat. Add onions; cook and stir in hot butter until tender.
4. Add onion mixture, tomatoes, broth, garlic, seasoning, salt and pepper to zucchini mixture; cover. Simmer 20 to 25 minutes.
5. Meanwhile, cook noodles in boiling water. Drain well.
6. Add noodles to soup, heat through. Serve with garlic bread.


makes 6 servings

5 cloves garlic, peeled
½ cup (125 ml) white wine
6 medium artichokes for cups
1 lemon, cut into halves
6 cups (1.5 L) chicken broth
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil, divided
1 package (2 oz / 60 g) artichoke hearts
8 ounces (225 g) corkscrew pasta or pasta twists
½ teaspoon (2 ml) dried basil leaves, crushed
Basil vinaigrette dressing

How to make:
1. Place garlic and wine in 1 litter saucepan. Bring to a boil over high heat; reduce heat to low. Simmer 10 minutes.
2. Meanwhile, prepare artichoke. Cut bottom from artichokes with utility knife so that artichokes will sit flat. Remove outer leaves.
3. Cut 1 inch (2.5 cm) off tops of artichokes. Snip tips from remaining leaves with scissors. To help prevent discoloration, rub ends with lemon.
4. Place chicken broth in 6 litters Dutch oven. Bring to a boil over high heat. Add artichokes, wine mixture and 1 tablespoon (15ml) oil. Reduce heat to low. Cover, simmer 25 to 30 minutes or until leaves pull easily from base. Drain.
5. Cook artichoke hearts according to package directions. Drain well. Cut into slices to make 2 cups(500ml). Set aside.
6. Cook pasta according to package directions. Drain in colander. Place pasta in large bowl. Sprinkle with remaining 1 teaspoon (5ml) oil and basil.
7. Prepare Basil vinaigrette dressing.
8. Add artichoke hearts and 1 cup (250 ml) dressing to pasta, toss gently to coat.
9. Carefully spread outer leaves of whole artichokes. Remove small heart leaves by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon.
10. Fill with pasta mixture. Cover; refrigerate until serving time. Serve with remaining dressing. Garnish as desired.


makes about 1 ½ cups (375 ml)

1/3 cup (75 ml) white wine vinegar
2 tablespoons (30 ml) Dijon-style mustard
3 cloves garlic, peeled
¾ coarsely chopped fresh basil leaves
1 cup (250 ml) olive oil
Salt and pepper to taste

How to make:
1. Place vinegar, mustard and garlic in blender or food processor. Cover, process using an on/off pulsing action until garlic is well mixed. Add basil; continue to pulse until mixture is blended.
2. With motor running, slowly pour in oil. Season to taste with salt and pepper.


makes 6-8 servings

1 bunch broccoli
1 package (16 ounces / 450 g) ziti macaroni
2 tablespoons (30 ml) olive oil
1 clove garlic, minced
¾ cup (90 g) shredded mozzarella cheese
½ cup (125 ml) grated parmesan cheese
¼ cup (60 ml) butter
¼ cup (60 ml) chicken broth
3 tablespoons (45 ml) white wine

How to make:
1. Trim leaves from broccoli stalks. Trim ends of stalks. Cut broccoli into flowerets by removing each head to include a small piece of stem. Peel stalks, then cut into 1 inch (2.5 cm) pieces.
2. To steam broccoli, bring 2 inches (5cm) if water in large sauce pan to a boil over high heat. Place broccoli in metal steamer into saucepan. Water should not touch broccoli. Cover pan; steam 10 minutes until broccoli is tender. Add water, as necessary, to prevent pan from boiling dry.
3. Cook pasta according to package directions. Drain in colander.
4. Heat oil in large skillet over medium-high heat. Cook and stir garlic in hot oil until golden.
5. Add broccoli; cook and stir 3-4 minutes. Add mozzarella cheese, parmesan cheese, butter, chicken broth, and wine; stir. Reduce heat to low. Simmer until cheese melts.
6. Pour sauce over ziti in large bowl; toss gently to coat. Garnish as desired.


makes 4 servings

3 cup (750 ml) corkscrew pasta
7 green onions
2 to 3 ribs celery
8 mushrooms (optional)
60 g frozen snow peas
1 lb (500 g) ground beef
3 tablespoon (45 ml) soy sauce
¼ teaspoon ground ginger
1 can (225 g) tomato sauce
3 fresh tomatoes, cut into wedges
1 cup (120 g) shredded Cheddar cheese, divided
1 green pepper, cut into thin slice

How to make:
1. Cook pasta according to package directions. Drain in colander. Set aside.
2. Remove roots from green onions. Cut green onions diagonally into 2 inch (5 cm) pieces.
3. Place celery flat side down on cutting board. Cut celery diagonally into 1 inch (2.5cm) pieces.
4. Wipe mushrooms clean with damp paper towel. Cut thin piece from stem; discard. Cut mushroom into slices with paring knife.
5. To quickly thaw snow peas, place in colander. Rinse under hot water until no ice crystals remain and pea pods are easily separated. Drain well; pat dry with paper towel.
6. Cook beef, onions, soy sauce and ginger in wok over medium-high heat until meat is brown, stirring to separate.
7. Push mixture up the side of wok. Add celery and mushrooms; stir-fry 2 minutes. Push mixture up the side. Add snow peas and tomato sauce; cook 4 to 5 minutes, stirring every minute.
Add pasta, tomatoes and ¾ cup (175 ml) cheese. Stir gently to combine all ingredients. Cook 1 minute. Add green pepper; sprinkle remaining ¼ cup (60ml) cheese over top. Reduce heat to low, cook until heated through.