Great recipe for a week night! Quick and easy. Adapted from Lidia’s Celebrate Like an Italian.
Lemony Shrimp Over Zucchini
Ingredients
For the Zucchini
- 3 tablespoons extra-virgin olive oil
- 4 medium zucchini, cut into matchsticks
- 1/2 teaspoon kosher salt
- 1/8 crushed red pepper flakes
- 1/4 teaspoon dried oregano
For the Shrimp
- 3 tablespoon extra-virgin olive oil
- 2 pounds extra large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 6 cloves garlic, finely chopped
- 3 tablespoons unsalted butter, cut into bits
- 1 cup dry white wine
- grated zest and juice of 1 lemon
- 3 tablespoon chopped fresh Italian parsley
- 2 to 3 tablespoon bread crumbs
Directions
- Heat olive oil in a large skillet over medium-high heat. Add the zucchini, season with salt and red pepper flakes. Cook until the zucchini begins to wilt, about 5 minutes. Sprinkle with the dried oregano and remove from heat. Set aside and keep warm.
- Heat olive oil in another large skillet over medium-high heat. Add the shrimp and season with salt. Sear quickly on each side, about 1 minute per side. Remove to a plate.
- Add butter to the pan and add the garlic, cook till sizzling, about 2 minutes. Add the wine, lemon zest, and lemon juice and bring to a boil. Add the shrimp back into the pan and sprinkle with bread crumbs to thicken the sauce. Serve over the zucchini.
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Here’s another one skillet stovetop to oven dish I made the other night. This recipe is with ground turkey but it can be substituted with ground chicken, beef, pork or veal. Courtesy of Lidia Matticchio Bastianich.
6 tablespoons extra virgin olive oil
2 small onions, thinly sliced
1 pound zucchini, diced
2 teaspoons kosher salt
1 1/2 pounds ground turkey
2 tablespoons tomato paste
1 1/2 cup white wine
2 fresh bay leaves
1 3/4 pound russet potatoes, peeled and very thinly sliced less than 1/4 inch
8 ounces low moisture mozzarella, shredded
1 cup grated Grana Padana or Parmigiano Reggiano
2 tablespoons unsalted butter at room temperature
Preheat oven 400f. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the onions and cook till slightly softened. About 3 minutes.
Add the zucchini and teaspoon of salt and cook till tender. Using a slotted spoon remove to a plate.
Add 1 tablespoon of oil to the skillet and then add the ground turkey. Cook and stir till it crumbles and browned, about 4 minutes.
Add the tomato paste and cook for 1 minute. Then the wine and bay leaves, bring to a simmer and cook till wine is reduced and saucy, about 5 minutes. Sir in the zucchini and onion mixture.
Toss the potato slices with the remaining 2 tablespoons of olive oil and the remaining teaspoon of salt in a bowl.
In a medium bowl toss the two cheeses together. To assemble, butter a large oval baking dish (4 quart in size) Layer the potatoes in the bottom.
Sprinkle with a third of the cheese, layer the turkey mixture on top and then the rest of the cheese.
Cover with foil, not letting the foil touch the cheese. Place on the bottom rack and bake for 20 to 30 minutes. Uncover and bake for another 15 minutes more till top is browned.
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Comfort food! Great dish for a cold and snowy day. Another great recipe from Lidia Bastianich’s show, Lidia’s Kitchen. I have provided a recipe below with a good guess on the measurements. It can easily be cut in half for 4 servings as I had to.
Layered Beef, Cabbage, and Potato Casserole
Ingredients
For the pestata:
- 6 garlic cloves
- 1/2 cup sage leaves
- 1/4 cup fresh rosemary needles
- salt
- olive oil
For the casserole:
- 3 to 4 pound beef, shoulder cut
- 3 pounds red potato, sliced
- head of cabbage, shredded
- 2 cups or more of Fontina cheese, grated
- 1 stick of butter
- 1 cup of white wine
- salt
Directions
- Place the garlic, sage, rosemary and salt in a food processor. Drizzle the olive oil while processing. Should look like a pesto sauce.
- Slice the beef into 1-inch slices, and place in a bowl.
- Slice the potatoes with skin on, into 1/4 inch slices. Place in a separate bowl.
- Shred the cabbage and place in another bowl.
- Pour half the pestata in the beef, making sure each slice has marinate. Add salt.
- Pour the rest onto the potatoes, making sure all slices are marinated. Add salt.
- Layer half the potaotes in a buttered casserole. Layer haf the cabbage on top. Layer all the meat on top. Add the rest of the potaotes. And then add the rest of the cabbage. Pour the white wine over. Cover with foil and bake in a 375F degree oven for about 2 hours or more. Check for meat tenderness.
- Uncover and cover the top with the cheese. Place back in the oven uncovered. Bake for another 30 minutes or until the cheese is all melted and browned.
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Great summer salad! Adapted from Lidia Bastianich’s Celebrate Like an Italian.
Panzanella with Shrimp and Fennel
Ingredients
- 1 1-2 day old bread cut into cubes, (about 6 cups)
- 3 beefsteak tomatoes
- 1 small fennel bulb, trimmed and slice thinly
- 1 bunch scallion, white and green parts chopped
- 1/2 English cucumber, sliced into half-moons
- 1/4 cup red wine vinegar
- 1 1/2 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 pound medium shrimp, peeled ad deveined
Directions
- Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet, and toast until crisp but not browned. About 7 minutes. Let cool.
- In a large bowl, combine the tomatoes, fennel, scallions, and cucumber. Sprinkle the vinegar and 1 teaspoon of salt. Toss well. Add the bread cubes, toss to soak in the vinegar. Drizzle with the 1/2 cup of olive oil. Set aside.
- Add the remaining 2 tablespoons of oil to large skillet over high heat. Add the shrimp and season with salt. Cook until the shrimp is cooked through for about 3 minutes. Let cool for 5 minutes.
- Add the shrimp to the salad and toss well.
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An old delicious dessert ! We had this wonderful dessert over the holidays, it was so delicious I asked for the recipe.
Rum Cake
Ingredients
- 1 cup chopped pecans or walnuts
- 1 18 1/2 ounce package of yellow cake mix
- 1 3 3/4 ounce Jello vanilla instant pudding and pie filling
- 4 eggs
- 1/2 cup cold water
- 1/2 cup oil
- 1/2 cup dark rum
For the glaze
- 1/4 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum
Directions
- Preheat oven to 325F degrees. Grease and flour a 10 inch tube or 12 cup Bundt cake pan. Sprinkle the nuts on the bottom.
- Mix all cake ingredients together. Pour batter over nuts.
- Bake for 1 hour. Let cool.
- Invert on a plate. Prick the top and spoon over the glaze. Allow cake to absorb before adding more.
For the glaze
- Melt butter in a saucepan. Stir in water and sugar.
- Boil for 5 minutes, stirring constantly.
- Remove from heat and stir in the rum.
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