Meatballs in Balsamic Vinegar Sauce

Prep time: 5 minutes  Cook time: 18 minutes

Thanks to my mom for inspiring this delicious recipe. The aroma from the balsamic vinegar sauce will get your mouth watering as you wait in anticipation for that first bite... just ask my husband, who stalks the kitchen looking like he hasn't eaten in days every time I make it. Last but not least, a BIG thanks to aunt Liz (my husband’s aunt) for trying my recipe and sending me pictures!

Extra Yummy Tip: This meatball recipe has plenty of flavor. However, I could not resist from sharing an extra yummy tip: add a small piece of cheese (the size of a pea) in the center of each meatball. I'll leave the rest to your imagination.

Healthy Tip: substitute ground sirloin for ground turkey.

Ingredients (4 people):

• 1 pound ground sirloin
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 teaspoons chopped up fresh rosemary
• 2 1/2 ounces grated parmesan cheese
• 3 slices fresh bread (left out for a couple of days then grated in a blender)
• 1/3 cup flour
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1 cup chicken broth

Steps:

1. In a large mixing bowl mix ground sirloin, egg, salt, pepper, rosemary, parmesan cheese, and fresh bread crumbs.
2. Scatter flour on a large plate.
3. Make meatballs taking a small piece of meat and rolling it between your hands. Each meatball should be slightly bigger than a golfball.
4. Roll each meatball in flour and brown in olive oil.  Deglaze the pan with balsamic vinegar, then add chicken broth.  Cover the pan and simmer on low for 15 minutes.

Quick & Tasty Tomato Sauce

This is the perfect on-the-go pasta sauce. Just place all the ingredients in a container and refrigerate overnight (up to 3-4 days). 
 I try to avoid cream based pasta sauces such as Alfredo Sauce (speaking of which, I hate to break it to you but there is no Alfredo Sauce in Italy... who is Alfredo anyway?) because cream has very high levels of fat. And I might be Italian, but I like my skinny jeans. I love this recipe because it is tomato based but still very creamy. If you are keeping an eye on your calorie intake try The Laughing Cow Wedges (for this recipe use one or two wedges). You can also use Bel Paese (which I personally love), fresh goat cheese, or even ricotta. Cheese has calcium, which neutralizes the acid in the tomatoes, it also makes the sauce thicker and creamier. Not bad for a low calorie recipe!

Tip: You can make a few changes to this recipe and have a whole different sauce. Substitute the organic crushed tomatoes for canned cherry tomatoes, crush the garlic cloves instead of removing them before cooking, and keep the basil leaves. Buon Appetito!

Prep time: 5 minutes

Ingredients (4 people):

• 4 fresh (possibly organic) basil leaves
• 1 1/2 tablespoon extra virgin olive oil
• 1 can (14 oz) organic crushed tomatoes
• pinch of salt
• pinch of freshly ground pepper
• 1 garlic clove
• 1/4 cup creamy cheese
• 1 tablespoon freshly graded pecorino or Parmesan cheese

Equipment:

• measuring cups
• container
• pan

Steps:

1. In a container mix basil, olive oil, tomato sauce, salt, pepper and garlic and refrigerate overnight.
2. The following day remove garlic clove and basil, add creamy cheese, and cook over medium heat for 10-15 minutes
3. Pour over pasta. Add pecorino or Parmesan cheese and serve!

Quick Grilled Asparagus

Prep time: 1 minute; Cook time: 1 minute 30 seconds (microwave) + 2 minutes (grill)

This is a quick side dish, or main dish... add a few slices of toasted bread and dinner is served! Ready in 5 minutes!

Tip: While heating up the grill I microwave the asparagus for 1 minute and 30 seconds to speed up the cooking process. Doing this the asparagus cook throughly, quickly, and still have that crispy grilled taste.

Ingredients (2-4 people):

• 1 lb asparagus
• 1/2 tablespoon water
• Pinch of garlic salt/sea salt
• Pinch of freshly ground black pepper
• 2 teaspoon extra virgin olive oil
• 1/4 cup fresh goat cheese

Equipment:

• Scale, measuring cups/spoons
• Plate
• Microwave
• Grill pan

Steps:

1. Preheat grill (medium heat).
2. Rinse asparagus thoroughly and break off the ends.
3. Lay the asparagus in a single layer on a plate and sprinkle with water.
4. Microwave on high for 1 minute and 30 seconds.
5. Move the asparagus on the grill and discard the water.
6. Sprinkle asparagus with salt, pepper, extra virgin olive oil, and fresh goat cheese.
7. Serve with toasted/grilled bread.

Grilled Cheese, Mon Amour!

Prep time: 5 minutes; Cook time: 2 minutes each side

Supposedly today is the cheesiest holiday of all year: happy Grilled Cheese Sandwich Day! My favorite is with havarti cheese on 5 grain bread, and I like to add a few zucchini slices for some extra taste. I like zucchini because their flavor is delicate enough not to cover up the strong taste of havarti. Super yummy and ready in less than 10 minutes!

Tip: I own a French cast iron grill pan (très chic!) that came with a press/lid (I have a very sweet mother-in-law that loves to spoil me with awesome kitchen tools :) but you can also use a regular grill, a panini press, or a regular pan (in this case spray some PAM). If you have a cast iron grill pan but don’t have a press/lid you can use a heavy plate or a heavy object wrapped in aluminum foil as a press. Voilà!

Ingredients (1 sandwich):

• 1/4 zucchini sliced thin
• 2 pieces multigrain bread (I like Publix’s 5 grain bread)
• 1 slice havarti cheese
• Pinch of garlic salt/sea salt
• Pinch of freshly ground black pepper
• 1 teaspoon extra virgin olive oil

Equipment:

• Sharp knife
• Cutting board
• Plate
• Microwave
• Girll pan
• Heavy plate/object

Steps:

1. Preheat grill pan (medium heat).
2. Slice zucchini (thin slices).
3. Place zucchini on a plate and cook in the microwave for one minute.
4. Sprinkle zucchini with salt, pepper and extra virgin olive oil.
5. Place first piece of bread on the grill, add cheese, add zucchini, place second slice of bread (the cheese melts better if placed on the bottom) and cover with lid.
   
6. Grill until hot and crispy, about 2 minutes each side.

Easy Breezy Prosciutto & Melone

prep time: 5 minutes

Perfect Summer appetizer... ready in 5 minutes!

Tip: to achieve the perfect sweet & sour mix the prosciutto must be cut paper thin. The thinner, the better!

Ingredients:

• 1 cantaloupe
• 1/3 lb prosciutto cut REALLY thin (also known as “Parma ham” or “raw ham”)

Equipment:

• Cutting board
• Sharp knife
• Large serving plate

Steps:

1. Cut cantaloupe in 1/2 and clean the inside
2. Cut each 1/2 in 4 slices, then cut the skin off and chop each slice into smaller pieces (the size of large ice-cubes)
3. Roll a slice of prosciutto around each piece of cantaloupe and place on a large serving plate

Kaja’s Chocolate Krispies Cake

Prep time: 5 minutes; Fridge time: 10 minutes

Kaja is a lovely Norwegian little girl who said this was “the best tasting cake” she had ever had. This dessert could not be any easier (and it is so quick!). Kids and adults will looooove it!

Tip: This is very yummy but also very high in sugars and fats so be aware :) The extra time at the gym will be totally worth it!


Ingredients:

• 8 Mars candy bars
• 1/2 cup butter
• 6 oz of Choco Krispies
• 1/4 cup dark chocolate

Equipment:

• Sharp knife
• Large saucepan
• Wooden spoon
• x-inch rectangular cake pan
• Spatula
• Serving plate

Steps:

1. Cut each candy bar into smaller pieces.
2. In large saucepan melt butter over low heat. Add the candy bars and stir until completely melted.
3. Add the Choco Krispies cereal, folding until well coated.
4. Place the mix into a cake pan, leveling the mix with a spatula (size and shape don't really matter).
5. Leave in the fridge for 10 minutes then let it sit at room temperature for another 10 minutes before taking it out of the cake pan. Decorate with dark chocolate and serve in thin slices.

Baked veggies: a side dish favorite.

Prep time: 5 minutes; Cooking time: 40 minutes

This recipe was inspired by my friend Annie... my American grandmother!

Tip: It can be done with all kind of vegetables: sweet potatoes, cauliflower, zucchini... you name it! Make sure you use good extra virgin olive oil.

Ingredients (as much as you need):

• Red potatoes
• Asparagus
• Cherry tomatoes
• Garlic salt/sea salt
• Extra virgin olive oil
• Fresh rosemary (optional)

Equipment:

• Cookie sheet
• Sharp knife
• Cutting board

Steps:

1. Preheat oven at 400 F.
2. Wash and cut vegetables.
3. Place potatoes on cookie sheet and sprinkle with garlic salt (or sea salt) and extra virgin olive oil and add fresh rosemary.
4. Bake Potatoes for 20 minutes. Add asparagus and cherry tomatoes, mix together (no need to add additional seasoning) and bake for an additional 20 minutes.

Meat Sauce della mamma. The best you have ever had... Promesso!

Prep time: 10 minutes; Cooking time: 3 hours

This is my mom’s homemade meat sauce. As she would say, “it cooks itself” so after 10 minutes of prep time you only need to check on it a few times while it cooks. In the meantime how about you keep yourself busy with a good glass of wine?

Tip: my mom explained to me that it takes so long to cook because the "fat" has to separate from the meat, which is what makes this sauce so tasty without having to add any olive oil other that the amount used to sauté the onions. Also because it takes 3 hours to cook I make a lot of it (the amount below will make 3 big containers) so you should freeze most of it... unless your Italian family is over for dinner!

Ingredients:

• 2 28 oz cans whole tomatoes (I love Pomodori di San Marzano... and they are really easy to find. Write "San Marzano" on a piece of paper and look for them next time you are at your local grocery store.)
• 1/2 onion
• 1/3 cup extra virgin olive oil
• 1 lb organic ground beef (not the lean kind).
• 2 carrots
• 1 stick celery
• pinch of salt & pepper
• 1 cup red wine

Equipment:

• Kitchen scale & measuring cups
• Sharp knife
• Cutting board
• Large stockpot
• Wooden spoon

Steps:

1. Wash carrots and peel with a sharp knife
2. Dice onion, carrots and celery
3. In a large stockpot sauté onion in olive oil
4. When onion reaches a golden color add ground beef
5. Once the ground beef starts getting brown add all the other ingredients
6. Cook on medium/low hear for 3 hours

Excellent over any pasta (whole wheat, be healthy!) and sprinkle with fresh grated Parmesan/Pecorino cheese before serving.

Crostatine ai Frutti di Bosco

prep time: 30 minutes; cook time: 20 minutes

Cute and extremely yummy!

Tip: for a quick version of this recipe just substitute jelly for the filling and berries!

Ingredients (makes 6-8 crostatine):
For the pastry

• 2 cups flour
• 1/2 cup unsalted melted butter
• 2 eggs (1 whole egg & 1 egg yolk)
• 1/3 cup sugar
• 1 grated lemon skin
• pinch of salt
• 1 teaspoon yeast
• 1 teaspoon vanilla

For the filling

• 2 cups milk
• 3 tablespoon sugar
• 1 teaspoon vanilla
• 4 egg yolks
• 2 tablespoon flour
• 1 tablespoon brandy
• 2 cups of mixed berries

Equipment:

• Kitchen scale & measuring cups/spoons
• 2 mixing bowl
• Microwave
• Microwave safe bowl
• Rolling pin
• Grater
• Oven
• Cupcake containers
• Small spoon

Steps:
Pastry

1. Grate lemon skin and melt butter
2. In a large mixing bowl, whisk sugar and eggs. Add butter, vanilla, yeast, lemon skin, and butter. Gradually add in the flour, stirring to combine.
3. Let pastry sit for 20 minutes at room temperature
4. Preheat oven at 375 F.
5. On a lightly floured surface, roll out the pastry and divide it into 5 inch circles, about 3 mm thick
6. Take pastry circles and place them in the cupcake container. The tart’s borders should reach about half the height of the cupcake container.
7. Bake for 20 minutes, and while the pastry is baking, make the filling.

Filling

1. In a large mixing bowl whisk sugar and eggs
2. Add flour and vanilla
3. Heat milk in a saucepan until almost boiling, then remove from heat. Slowly pour the milk in with the egg mixture while whisking. Return the custard to the saucepan and cook over medium heat for 5 minutes
4. Place in the refrigerator until completely cool
5. Add brandy

Finishing
Spoon filling into the tarts and smooth it out with a spoon. Garnish with berries and sprinkle with powder sugar

Whole Wheat Margherita Pizza

prep time: 20 minutes (+1 hour to let the dough rise); cooking time: 20 minutes

When my husband and I started dating we were broke college students living in Hawaii (aka one of the most expensive places in the USA), so we lived on homemade pizza since it is so cheap to make. Five years later we are nowhere close to being rich and famous so we still make pizza at least twice a week. Eddie is the official pizza maker of the house and takes pride in his signature pizza (see tips for toppings). We love it, especially after a long day of surfing :)

Tips:

1. Making the dough using a KitchenAid makes it even easier and quicker. Dah!
2. We own a pizza stone... and love it! It is inexpensive and makes a big difference in the way the crust bakes. Totally worth it!
3. We have been making whole wheat pizza for a long time and are used to the taste. If you are making it for the first time I would suggest to use 1 1/2 cup of all purpose flour and 1 1/2 cup of whole wheat flour to get used to it. Some people can’t even tell the difference.
4. My husband’s signature pizza calls for 1/2 zucchini and 1/4 onion in addition to the toppings listed below (minus the basil). And I love it!

Ingredients (1 or 2 pizzas, depending on how thick you like your dough):
Dough

• 1 package active dry yeast
• 1 cup warm water
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 3 cups whole wheat flour

Toppings

• 3/4 cup freshly grated mozzarella cheese
• 1/2 can tomato sauce
• 1 fresh tomato sliced
• 1/2 cup fresh basil
• 1 tablespoon fresh goat cheese
• 1 teaspoon salt
• 1/2 tablespoon olive oil

Equipment:

• Kitchen scale, measuring cups & spoons
• Mixing bowl/KitchenAid
• Spoon/whisk
• Cutting board
• Sharp knife
• Pizza pan/stone
• Rollin pin

Steps:

1. In a large bowl dissolve yeast in warm water.
2. Add salt, olive oil, and steer in flour 1/2 cup at a time.
3. Take dough out and work it with your hands for a couple of minutes. Wet your hands with a couple of drops of olive oil.
4. Cover, let rise in warm place until doubled in bulk (at least 1 hour).
5. Preheat oven at 420 F
6. Using the rollin pin work the dough until you reach the desired thickness (I like it thin so with this amount of ingredients I make two pizzas).
7. Top with tomato sauce, fresh tomato slices, grated mozzarella, goat cheese and basil.
8. Sprinkle with 1 teaspoon of salt and 1/2 tablespoon of olive oil and bake at 420 F for 20 minutes. Check the bottom of the pizza after 15 minutes. It should feel solid and look golden.

Risotto alle Zucchine

prep time: 5 minutes; cooking time: 30 minutes

Risotto will always make a marvelous impression on guests and family; it is, however, very simple to prepare and it takes only about 35 minutes to make. All you need is a little bit of patient (it requires about 20 minutes of frequent stirring).


Ingredients (4-6 people):

• 5 cups vegetable or chicken broth
• 1/4 onion
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 cup rice
• 1/4 cup white wine
• 4 zucchini
• 1 cup Romano or Pecorino cheese
• 1/4 cup creamy cheese such as Bel Paese
• Parsley to decorate

Equipment:

• Kitchen scale, measuring cups & spoons
• 2 large saucepans/pots
• Cutting board
• Sharp knife
• Wooden spoon

Steps:

1. Fill a large pot with broth. Bring to boil then set aside.
   
2. Wash and slice zucchini, and dice onion
3. Melt butter in large saucepan over medium heat; add olive oil, onion, and sauté for a couple of minutes (until onion gets slightly golden)
4. Add zucchini and cook for 5 minutes, constantly stirring.
5. Turn up the heat and add rice. Toast in the pan for 2 minutes then add the wine.
6. When the wine is completely evaporated turn to low/medium heat. Then add one cup of broth
7. Cook until broth is completely absorbed, then add another cup
8. Keep adding ladlefuls of broth allowing each ladleful to be absorbed before adding the next
9. Cook for about 20 minutes, until rice is soft
10. Turn off the heat, and add Bel Pauese cheese and 1/2 cup of Romano cheese.
11. Place in serving plates then sprinkle each plate with parsely and Romano cheese.

Nutella Heaven!

Super quick & yummy desssert! (To my friend Diana with Love :)
I will post a picture next time I make it.

prep time: 10 minutes; cook time: 8 minutes

Oh my... Nutella!

Ingredients:

• 8 eggs (8 yolks and 6 egg whites)
• 1 cup cake flour
• 1/2 cup agave (or 3/4 cup sugar)
• 2 tbsp melted butter
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
  
• 3/4 cup Nutella

Equipment:

• Kitchen scale & measuring cups/spoons
• 2 mixing bowls
• Microwave
• Microwave safe bowl
• Oven
• Electric mixer
• Spatula
• Large rectangular baking pan/cookie sheet (approximately 13” x 18”)
• Parchment paper

Steps:

1. Preheat oven at 420 F.
2. In a large mixing bowl, beat agave (or sugar) and egg yolks until creamy (at least 5 minutes). Add flour and mix with the spatula.
3. In a separate bowl beat egg whites and salt (using the electric mixer) until stiff.
4. Add melted butter and vanilla to flour mix. Add egg whites mixing carefully with the spatula.
5. Spread the batter in a large rectangle on a sheet of pachment paper atop a baking pan.
   
6. Bake for 8 minutes or until golden (check around 5 minutes to make sure it does not overcook).
7. Add Nutella and carefully roll it up peeling off the parchment paper.
8. Let it cool in the fridge (about 20 minutes) before serving.

Strawberry Salad - 1,2,3!

“Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward.” ~Jasmine Heiler~

The marriage between strawberries and balsamic vinegar is absolutely flawless.

Tip: Feel free to substitute the frozen yogurt with vanilla gelato for a little more taste.
Perfect summer dessert!

Ingredients (4-6 people):

• 1 lb fresh strawberries
• 3 tablespoon cane sugar
• 2 tablespoon balsamic vinegar
• 1 teaspoon water
• Frozen yogurt (vanilla flavor)

Equipment:

• Kitchen scale & measuring cups
• Sharp knife
• Mixing bowl
• Spoon
• Small serving bowls

Steps:

1. Clean and dry the strawberries, cut in 1/4 and place in the mixing bowl
2. Add sugar, water, balsamic vinegar and mix
3. Place in small serving bowls and top with frozen yogurt

Benvenuti!

I was born on a warm summer night of 1986 in a small town in Northern Italy. Throughout my childhood, I spent a great deal of time with my grandmother, “Nonna Sandra”. Like the vast majority of Italian grandmothers, she happened to be an excellent cook...

It was a rainy day in the Fall of 1991 and I refused to help Nonna Sandra in the kitchen. I remember that day well, because it was my first and last attempt. She stood directly in front of me, wiped her flour-covered hands onto her apron and placed them high on her hips. She stared straight into my eyes, and yelled,

“VUOI SPOSARTI UN GIORNO? PERCHÉ NESSUNO TI SPOSERÀ MAI SE NON SAI CUCINARE! FILA IN CUCINA! SUBITO!”

Translation: “Do you want to get married someday? Because no one will ever marry you if you cannot cook! Get in the kitchen! Now!” (It sounds even scarier in Italian, I promise you!)

This was enough to make me shake in fear. Contradicting Nonna Sandra was always a very bad idea. And, after all, I was five years old and wanted to be a Princess (or an Olympic gymnast, depending on the day) which I assumed would require a husband. No cooking, no Prince Charming? That day, at five years old, I took my Nonna’s words to heart. I wanted to become marriage material. I was on a mission – I had to learn how to cook.

I soon became Nonna Sandra’s shadow in the kitchen, collecting little cuts on my small fingers and light burns on my thin arms - battlescars I proudly showed off at every occasion. Eventually, when at eighteen years old I left Italy to go to college in the United States, all those hours spent sautéing onions and peeling potatoes began to pay off.

During my freshman year, I amazed my friends by making delicious Italian entrees in my room, armed solely with the typical dorm amenities: a microwave and a toaster oven. To my surprise, my college friends still rave about the food I would cook amongst our books and laptops, as if the meals I made had been delivered straight from a five-star restaurant. Italian food is very simple and genuine; while pleasing college kids’ palates may not be a very difficult task, what one can put together with a handful of basic ingredients and a few appliances is certainly quite amazing.

To put it in Leonardo Da Vinci’s words,

“Simplicity is the ultimate sophistication"

It turns out that Nonna Sandra was right – cooking is definitely an appealing skill to have when in search of a male companion. On June 26, 2010, under the proud look of my grandma, I became the spouse of Eddie McDonough, a very sweet, intelligent - and extremely good looking American young man who went even beyond my Prince Charming expectations. While I sincerely hope my husband’s decision to share his life with me was not based solely on my cooking skills, I am confident that my crespelle and homemade pizza impressed him more than any sexy lingerie.

So I have a thing or two to share about what my Nonna (and my mamma!) have taught me over the years. I promise to show you that making succulent dishes such as risotto can be as simple as following the directions on a box of macaroni and cheese: Except that risotto tastes so much better! Every recipe that follows has step-by-step instructions and includes a complete list of equipment needed to prepare the best Italian dishes. Most of the meals presented are very basic and require easy-to-find ingredients. The secret to Italian cooking is investing in a few quality ingredients, such as extra virgin olive oil and fresh herbs, and keeping the dishes simple. After a few hours spent in the kitchen, you will also become aware of the extraordinary importance of your own personal touch. Follow your gut (literally), and feel free to adapt every recipe to your own taste.

Above all, the most important lesson one can learn about food – Italian or not – is that it is a simple and wonderful way to share some precious time with those we love, and show how much we adore them. Between spoons of homemade minestrone soup, you will enjoy precious moments of joy and affection... and find the way to people’s hearts over and over again!