[bluezebra]

Hahahahaha! siduri thanks so much for this. I never realized it had an Italian name! I just assumed I was making something more Provencal or Mediterranean into an Italian-ized dish! I just googled peperonata and there are so many variations! One recipe adds potato to this and that would be very fun and delicious.

Thanks for teaching me one of my new things for today!

Another thing I adore is to do mussels or small clams in a onion or shallots, garlic, red wine and fennel and roma tomato along with a bit of fish stock and olive oil and steam them in it then serve with a gorgeous bread or a slice of pizza bianco made with fresh mozzarella, garlic and basil. Wow! Now I want this for dinner instead of the pasta and cauli! I am prolly safe because we don't get mussels or small clams down here that I would trust...

[deltadoc]

Penne alla Matriciano

Saute in 4 TBSP Olive Oil until onions are translucent and bacon is browning

1 bunch Scallions, ¼” dice
1 Med.Large Yellow Onion, ¼” dice
¼ lb. Italian Prosciutto, 1” dice
¼ lb. Thick Slab Bacon, 1” dice
¼ lb. Fresh Diced Portabella Mushrooms (Optional)
1 Whole Bay Leaf

Deglaze pan with generous amount of Dry White Wine, remove bay leaf

Add
1/8 tsp Cayenne pepper
1 Qt. Marinara Sauce
2 TBSP Sugar

Simmer Sauce 5 minutes


Boil
1 lb. Penne Pasta, al dente

Drain, do not rinse, and immediately add to Sauce, ladling until Penne is well coated.

Season with Salt and Black Pepper, Simmer about 2 more minutes

Serve with generous amounts of freshly grated Parmesan

Recipe derived from dish served at Mangere Italian Restaurant, Dorado, Puerto Rico by:

doc

[Bhc]

My DH's grandmother's ricotta cheesecake! How could I forget.............It's the best I have ever had.....not too sweet, perfect texture........

I will dig up the recipe and post it once I find it. I have tried a lot of others when researching for my cafe and I just never found one that was quite as good.

[LongIslandTommy]

This is more of a tip that a recipe, but for a great marinara sauce fry up some fat back (2 to 3 ounces) in the olive oil till it gets to a clear like color should take only about 5 to 10 mins, than take it out of the sauce and trash it. Marinara sauce is a base for a lot of great italian recipies, that fat back gives it a great flavor.

[joujoudoll]

Giada De Laurentiis makes an awesome dish called Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes on the food networks website... i would post a link, but I can't post links yet.

.<3
Stephanie

[nowIamone]

Originally Posted by Bhc

My DH's grandmother's ricotta cheesecake! How could I forget.............It's the best I have ever had.....not too sweet, perfect texture........

I will dig up the recipe and post it once I find it. I have tried a lot of others when researching for my cafe and I just never found one that was quite as good.

Bhc, Don't forget to share grandmother's recipe.

[BombayBen]

Pasta Indian style - very very simple and scrumptious!!

Boil pasta al dente. Drain then add a good glug of olive oil, finely chopped LOTS of fresh coriander, hot ground chilli powder. Good glug of lemon juice. Toss and enjoy! mmmmmmmmmm

[Harpua]

Tuscan soup with bread and eggs

sorry, no recipe right now