Category: Italian Dishes

Italian Dishes

Italian Sausage Stuffed Summer Squash

cathysmahaLeave a comment

Last year I had many yellow squash in my garden. While I like roasting vegetables or making lemon yellow squash bread, I needed a new recipe. This recipe is so delicious! I doubled the recipe and the leftovers were just as good as when it was first served. The photo makes it look like I burned the squash, but I did not and it was perfect. You can bake for a lesser time as well. I also experimented with delicata squash and found the rind was too tough. You could easily substitute zucchini for the yellow squash.

Italian Sausage Stuffed Summer Squash

INGREDIENTS:
  • 4 squash halves
  • 1 diced onion
  • 1 red bell pepper diced
  • 4 cloves garlic crushed
  • 2 tablespoon olive oil
  • ½ teaspoon fresh ground black pepper
  • 1 egg
  • 2 links of Italian sausage hot or sweet
  • ½ cup panko bread crumbs
  • ½ C parmesan cheese
  • ½ C shredding cheese Mexican mix or low monster mozzarella
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon fresh ground pepper
  • ¼ teaspoon kosher salt
  • garnish with fresh basil or fresh parsley
DIRECTIONS:
  1. tart by cooking the sausage in a nonstick frying pan. Sauté on medium heat until they are lightly browned about 6 to 7 minutes. Remove the sausage from the frying pan and place on a paper towel lined plate.
  2. Preheat the oven to 350.
  3. Sauté the finely chopped onions, crushed garlic and diced bell pepper in the drippings from the sausage. Cook until the onions are translucent and the peppers have softened about 5 to 6 minutes.
  4. Next, add the oregano, cumin, and red pepper flakes to the pan and mix thoroughly with the onions and peppers. Sauté for two minutes to bring out the flavors of the spices.
  5. Place the sausage, peppers and onions mixture into a medium size bowl. Mix in the breadcrumbs, shredded cheese, parmesan cheese and egg and set the mixture aside.
  6. Line a cookie sheet with tinfoil or parchment paper for easier cleanup.
  7. Cut the squash down the middle lengthwise. Using a spoon to scoop out the seedy interior of the squash and discard. Place the squash cut side up on the cookie sheet.
  8. Scoop the sausage mixture in to the wells of the squash.
  9. Bake for approximately 40 to 60 minutes. It depends on the size of the squash.
  10. Notes
  11. You want to use both a Parmesan cheese and some kind of shredded cheese. I usually have both a nice brick of Parmesan Reggiano and the cheap crumbled cheese in the refrigerator. For this recipe I find that the crumbled pram works just fine to add that salty nutty flavor, so I save the nice parm for other dishes.
  12. I have used both shredded low moisture mozzarella and cheddar Colby Jack (“Mexican cheese mix”) shredded cheese. They’re both good and I actually like them Mexican cheese mix the best, but don’t be afraid to experiment and just use what’s in your house.

Recipe from Balancing Bowls

Italian Dishes · Vegetables

Spaghetti Squash Lasagna

cathysmahaLeave a comment

Spaghetti Squash abounds in my garden and I needed new recipes and this one is a winner. Daughter, Sarah, told me about this recipe and it was a must try. The recipe is sooo good and flavorful. For mushroom haters, you could easily leave those out. The garlic herb cheese really adds a new dimension to the recipe.

Spaghetti Squash Lasagna

INGREDIENTS:
  • 1 spaghetti squash
  • 1 lb. Italian sausage
  • 8 oz. sliced raw mushrooms
  • 38 oz. jar Rao Marinara sauce (or sauce of choice)
  • 1 cup fresh spinach (or more to your liking)
  • 5.2 oz. Garlic herb cheese (or garlic herb goat cheese)
  • 8 oz. shredded mozzarella
DIRECTIONS:
  1. Preheat oven 400 degrees Fahrenheit. Cut the spaghetti squash in half and remove seeds. Roast the spaghetti squash flesh side down on a baking sheet with parchment paper for 45-60 minutes, until golden brown. Remove from the oven and cool. Once the squash is done baking, use a fork to remove the spaghetti-like threads.
  2. Brown Italian Sausage. When the sausage is almost cooked through, add mushrooms. Once sausage and mushrooms are cooked through, drain and remove to a paper towel on a plate to absorb the extra fat.
  3. Lower oven temperature to 350 degrees Fahrenheit.
  4. Grease a 9×14″ pan. Cover the bottom of the pan with a layer of marinara sauce. Top with half of the spaghetti squash, half of the sausage/mushroom mixture, then a layer of fresh spinach leaves. Dallop with garlic herb cheese. Repeat a layer of spaghetti squash, marinara sauce, sausage/mushroom and top with more marinara sauce. Top all with a layer of Mozzarella cheese.
  5. Bake at 350 degrees for 45-60 minutes.
  6. Note: I used about 3/4 of the Marina sauce in the recipe and used the reserved sauce when reheating leftovers.

Recipe from Sarah’s good friend, Megan

Italian Dishes · Vegetables

Crisp Parmesan Crusted Eggplant

cathysmahaLeave a comment

Eggplant Parmesan is my favorite Italian dish. I never make it at home because it seems like too much work. This recipe sounded easy and crispy, just the way I like it. I made the salad topping with kale vs. arugula and loved it. I also added pine nuts to the salad for added flavor and texture. This dish could easily be made into a traditional eggplant parmesan or service with a side of marinara. Yummy!

Crisp Parmesan Crusted Eggplant

INGREDIENTS:
  • For the Eggplant:
    • 4 tbsp. butter
    • 3 cups freshly grated Parmesan cheese
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 tsp. oregano
    • 1 tsp. garlic powder
    • 1 eggplant, sliced into 1/2 inch rounds
    • Olive oil and salt
  • Topping:
    • 2 tbsp. fresh chopped basil
    • 1/4 cup fresh chopped arugula (I used kale)
    • 1 clove minced garlic
    • 1/4 tsp. salt
    • pinch of pepper
    • 2 tbsp. olive oil
    • 1 tbsp. red wine vinegar
    • Optional: I added 1 tbsp. pine nuts
DIRECTIONS:
  1. Preheat the oven to 425 Fahrenheit. Add the butter to the parchment lined sheet plan and place in the oven for 2 minutes to melt.
  2. Make the parmesan cheese mixture by mixing together the parmesan, salt, pepper, oregano and garlic powder. Add it to the melted butter on the sheet pan. Mix together and pat it down.
  3. Add the eggplant, scored side down and gently push it into the cheese. Be sure to spread them out a bit. Drizzle the tops with olive oil and season with salt. Bake for 15-19 minutes, until the cheese is browned and crisp. Flip, then place back in the oven for 12-14 minutes until tender.
  4. Make the topping by adding all ingredients to a bowl and mix together.
  5. Add the eggplant to a plate and add the topping.

Recipe from starinfinitefood

Italian Dishes · Pastas · Sauces

Sauage Ragu

cathysmahaLeave a comment

Sausage Ragu is a family favorite. We made this recipe for the first trip during the COVID lockdown when we took Zoom cooking classes with Chef Lucas of Italy. When we are hungry for pasta, this our go-to recipe. The red wine colors the sausage a darker color but the taste of this sauce is heavenly. The left-overs are just as good and we now double or triple the recipe so we can freeze sauce for an emergency Ragu night.

Sausage Ragu

INGREDIENTS:
  • 3 cloves of garlic, minced
  • 12 oz. Italian sausage (remove casings)
  • 1/2 cup of tomato paste
  • 1 cup beef stock
  • 1 cup mascarpone
  • 1 1/2 cups red wine
  • 1 tablespoon fresh rosemary
  • 1 pinch of chili peppers
  • 6 tablespoons olive oil
  • Salt and pepper to taste
  • 1 lb. pasta of choice, cooked per directions
DIRECTIONS:
  1. In a large frying pan, brown garlic, chili peppers, rosemary and sausage in the olive oil.
  2. After the meat is cooked and brown, add the wine and reduce to half. (Note from Cathy: I like to remove some of the drippings and oil at this point, then adding the wine).
  3. Add the tomate paste and the stock. Let it cook for ten minutes on low heat.
  4. Turn the heat off and combine with the mascarpone, then toss with the pasta.

Recipe from Chef Lucas cookbook ‘Cooking with Lucas’

Appetizers · Family Favorites · Italian Dishes

Pesto Pizza with Fried Potatoes, Corn & BBQ Chicken

cathysmahaLeave a comment

What do you make when you have leftovers and want to shake it up a bit. Make a custom pizza! I had leftover steamed, baby potatoes, fresh corn cooked and cut off the cob and a BBQ chicken breast. A batch of pesto from the basil in my garden was calling my name, so let’s go!

Pesto Pizza with Fried Potatoes, Corn & BBQ Chicken

INGREDIENTS:
  • Stonefire Artisan Thin Pizza Crust (or crust of your liking)
  • Pesto
  • Baby potatoes, steamed, sliced and fried until brown
  • Sweet Corn (mine was freshly cooked and cut off the cob)
  • Diced BBQ chicken breast (or try bacon, or pork or ?)
  • Shredded mozzarella cheese
DIRECTIONS:
  1. Preheat the oven to 425 degrees.
  2. Spread pesto on pizza crust. Top with sliced baby potatoes, sprinkle of fresh corn, diced BBQ chicken. Sprinkle with mozzarella cheese.
  3. Bake for about 10 minutes or until crust is crispy and cheese is melted and brown.

Garden · Italian Dishes · Sauces · Soups and Stews · Vegetables

Freezing Basil in Olive Oil

cathysmahaLeave a comment

What is better than having fresh basil! Unfortunately, when the growing season ends and frost is in the forecast, I pick all of the remaining basil leaves and blend with olive oil. It is frozen, flat, in a freezer bag for use all winter long. I just break off a piece and add to sauces, soups, and other recipes.

Freezing Basil in Olive Oil

INGREDIENTS:
  • Fresh basil of your choice (I used two handfuls of fresh basil)
  • Olive oil (I used 3/4 cup olive oil)
DIRECTIONS:
  1. Rinse your basil well and shake off excess water. Remove all the leaves from the stems. Place leaves in the blender.
  2. With the blender on high (or the purée setting), begin to very slowly drizzle olive oil into the blender (using the removable section of the blender lid to reduce splatter).
  3. Stop the blender as needed and use a rubber spatula to scrape down the sides of the blender and/or stir up the leaves.
  4. Continue running and drizzling just until the mixture begins to purée and turn into a liquid. Run the blender until the mixture is smooth.
  5. Pour into an ice cube tray being careful to not over fill. Freeze for 3-5 hours, or until the cubes will easily pop out. Transfer the cubes to a freezer bag, label, and put in the freezer.
  6. Grab 1-2 cubes and place them into your dish towards the end of cooking to melt, as desired.

Recipe from SavoryMoments

Italian Dishes · Soups and Stews

Italian Sausage Vegetable Soup with Tortellini

cathysmahaLeave a comment

Italian Sausage Vegetable Soup with Tortellini is the perfect soup for a cold autumn or winter’s night.

Italian Sausage Vegetable Soup with Tortellini

INGREDIENTS:
  • 1 pound sweet Italian sausage (casings removed)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 2 cups water
  • 1/2 cup red wine
  • 28 ounces crushed tomatoes
  • 1 cups thinly sliced carrots
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1.5 cups sliced/diced zucchini
  • 1 cup fresh spinach, cut into ribbons
  • 24 ounces fresh tortellini pasta
  • 3 tablespoons chopped parsley
  • shredded mozzarella
DIRECTIONS:
  1. In a large pot, brown sausage. Remove sausage and drain, reserving 1 tablespoon of drippings.
  2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, and sausage. Bring to boil. Reduce heat; simmer uncovered for 30 minutes.
  3. Skim fat from soup (if needed). Stir in zucchini, spinach and parsley. Simmer, covered, for 30 minutes. Add tortellini during the last 5-10 minutes.
  4. Serve with a sprinkle of Parmesan cheese.

Recipe adapted from allrecipes.com

Italian Dishes · Soups and Stews

Italian Sausage Butternut Squash Soup

cathysmaha1 Comment

I live for soup season and enjoy trying many different recipes. This Italian Sausage Butternut Squash Soup sounded like the comfort food I needed. It was very good but next time I will blend all of the squash to make the base even silkier.

Italian Sausage Butternut Squash Soup

INGREDIENTS:
  • 1 tablespoon unsalted butter, divided
  • 1 yellow onion, finely chopped
  • 1 small red bell pepper, diced
  • 1 pound ground Italian Sausage, (I use Hot Italian Sausage in casings)
  • salt and freshly ground black pepper, to taste
  • 4 cloves garlic minced
  • 2.5 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes
  • 6 cups low sodium chicken broth
  • 1 bay leaf
  • 1 can (15.5 ounces) great northern beans, well rinsed and drained
  • 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
  • Salt and freshly ground black pepper, to taste
  • Heavy cream, for garnish, optional
  • Chopped fresh parsley, for garnish
DIRECTIONS:
  • Melt 1/2 tablespoon butter in a dutch oven or stockpot set over medium heat. Add onions and peppers; cook for 2 minutes. Stir in sausage and cook for 10 minutes, or until browned and cooked through, breaking up the sausage into crumbles as it cooks.
  • Add garlic, season with salt and pepper, and cook for 1 minute. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
  • Melt remaining butter in the pot set over medium heat; add squash to the pot and cook for 2 minutes. Then stir in chicken broth; add bay leaf, increase heat to high, and bring to a boil. Reduce heat to a steady simmer and continue to simmer, covered, for 12 to 15 minutes, or until butternut squash is tender. Start checking around the 10-minute mark. Note: The larger the chunks of butternut squash, the longer it will take for them to soften.
  • Remove from heat. Discard bay leaf. Remove couple handfuls of butternut squash chunks from the soup and set aside (next time I would blend all of the squash). Using an immersion blender, blend the soup until smooth. You can also blend the soup in a blender. Return soup back to the stockpot.
  • Return the butternut squash chunks back to the pot. Set stockpot over medium heat. To the soup, add beans, tomatoes, and previously prepared sausage mixture; cook for 3 to 4 minutes, or until heated through.
  • Taste for salt and pepper, and adjust accordingly. Drizzle with cream. Garnish with parsley. Serve.

Recipe from Eastweeknightrecipes

Appetizers · Italian Dishes

Pizza with Hatch Chiles, Bacon & Caramelized Onion

cathysmaha1 Comment

What smells more like fall than the roasting of Hatch Chiles? This easy pizza recipe is a real delight with an abundance of flavor. I love the Hatch Green Chile Cheddar Dip from the grocery store or Costco and decided to use it as the base for this yummy pizza. What fun to experiment with new toppings…get creative!

Daughter, Megan, an I made it again the other day and used Stonefire Pizza Crust (or any premade pizza crust). Megan suggested that fresh sweet corn would be a great addition, along with the yummy caramelized onions.

Pizza with Hatch Chiles, Bacon & Caramelized Onion

INGREDIENTS:
  • Pizza Dough (from your favorite recipe or available in grocery stores)
  • Hatch Green Chile Dip (Available at Grocery Stores or Costco)
  • Cooked Bacon (4-6 slices) broken into pieces
  • One Large Onion, peeled and thinly sliced
  • 1 tablespoon olive oil
DIRECTIONS:
  1. Roll the pizza dough to your baking pans dimensions. Sprinkle baking pan with cornmeal. Place dough on pan. Use fork to poke holes in pizza dough.
  2. Prebake pizza dough for 5-6 minutes at 400 degrees.
  3. Cook bacon until crisp.
  4. Heat 1 tablespoon olive oil and add sliced onion. Cook slowly until onions are brown and caramelized.
  5. Remove pizza dough from oven. Spread with Green Chile Dip. Sprinkle with bacon bits and onions.
  6. Bake for another 5-10 minutes until dough is brown and cooked through.

A suggestion from my good friend, Maribeth, and addition of caramelized onions suggested by my daughter, Megan. We have a winning combination!

Italian Dishes

Italian Sausage & Peppers with Cauliflower Gnocchi

cathysmaha1 Comment

Cauliflower Gnocchi at Trader Joe’s has been on my list for the past year. While I had my reservations about it, I was blown away with how good it was in this dish. I browned the sausage a bit before baking to release some of the grease. It is now a favorite recipe and so easy to prepare!

Italian Sausage & Peppers with Cauliflower Gnocchi

INGREDIENTS:
  • 1 onion, yellow or sweet, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • extra virgin olive oil
  • garlic salt
  • 4 sweet Italian sausages, cut into fifths
  • Bag of Trader Joe’s frozen cauliflower gnocchi (or gnocchi of your choice)
DIRECTIONS:
  1. Preheat oven to 425 degrees.
  2. Line a sheet pan with parchment paper.
  3. Add onion, peppers to the center of the pan, drizzle with olive oil and season generously with garlic salt. Toss to coat.
  4. Spread into an even layer and roast for 10 minutes.
  5. Add Italian sausages and frozen gnocchi and roast for 20-30 minutes until sausages and vegetables are cooked through and gnocchi are golden grown. Stir halfway through the process.

Recipe from Iowagirleats