Ingredients- 1 lb orzo
- 4 cups chicken broth
- 2 tbsp olive oil
- ¾ lb Italian turkey sausage
- 3 cloves garlic (minced)
- 1 large red capsicum (roasted, diced)
- 2 tomatoes (diced)
- ¼ tsp red pepper flakes
- 2 tbsp parsley (chopped)
Instructions- Cook the orzo in the chicken broth for around 8 min.
- Sauté the sausage in the oil until cooked through.
- Add garlic, cook for a while.
- Add capsicum, tomatoes, red pepper flakes, cook for a while.
- Add pasta, parsley, salt, pepper.
Notes- To roast the capsicum, I broiled in the toaster oven for 8 min, left it in a covered bowl for 20 min (to let it steam), then peeled the skins off.
- A yellow capsicum would be nice for colour contrast.
- 4 cups was not enough liquid for 1 lb of orzo. Should have added water.
- 1 lb orzo was too much. ½ lb or ¾ lb would be good.
- I added tomato paste, not sure if it made a difference.
- I used too much red pepper flakes, but it would probably be bland without.
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Ingredients- 1 lb pork tenderloin
- ¾ cup flour
- 3 eggs
- 1½ cup breadcrumbs
- 3 tbsp oil
- ½ cup mayonnaise
- ¼ cup mustard
- 2 tbsp rosemary (chopped fine)
Instructions- Slice pork into ¼ inch medallion.
- Dip in flour, egg, breadcrumbs, then sauté on both sides.
- Mix mayonnaise, mustard and rosemary for dipping sauce.
Notes- The original recipe suggests brining the pork, but it wasn't necessary.
- The original recipe uses panko breadcrumbs; I used italian.
- I cooked about 8 medallions at a time, while preparing the next batch.
- I sautéed a bowl of cherry tomatoes. They were really nice with the dipping sauce.
- Also, the dipping sauce is great for chicken nuggets or chicken strips.
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Ingredients- 1 lb spaghetti
- olive oil
- ½ lb pancetta
- 4 cloves garlic
- ¼ cup dry white wine
- 3 eggs
- ½ cup parmigiano
- 2 tbsp parsley
Instructions- Cook the spaghetti.
- Sauté the pancetta and garlic.
- Add the white wine and allow it to reduce.
- Mix the eggs, cheese and parsley.
- Add the spaghetti to the pancetta, then pour the egg mixture over the spaghetti and mix.
Notes- Pancetta is better than bacon!
- I always overcook the egg mixture. I think the spaghetti should be removed from the stove at this point.
Ingredients- 1 lb rigatoni
- 2 tbsp olive oil
- 2 shallots
- 1 clove garlic
- 1½ lb ground lamb
- 1 cup red wine
- 4 cups marinara sauce
- ½ cup mint
Instructions- Cook the rigatoni.
- Sauté the shallots and garlic.
- Add lamb, salt and pepper. Cook until brown.
- Add wine and allow to reduce.
- Add marinara sauce and simmer (about 10 min).
- Add mint, stir.
- Add pasta, stir.
Notes- 1 lb rigatoni was too much. ½ lb or ¾ lb would be good.
- The mint is strong, don't add too much!
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Ingredients- ¼ cup olive oil
- 1 onion
- 1 clove garlic
- 1 carrot
- 1 stalk celery
- 1 can crushed tomatoes
- 1 bay leaf
Instructions- Sauté onions and garlic (about 10 min).
- Add celery, carrots, salt and pepper (about 10 min).
- Add tomatoes and bay leaf, simmer (about 1 hour).
- Remove bay leaf, add salt and pepper.
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Ingredients- 1 cup pastina
- 2 tbsp olive oil
- ½ cup chicken breast (diced)
- 1 onion (diced)
- 1 clove garlic (minced)
- 14½ oz diced tomatoes
- 1 cup mozzarella (shredded)
- ¼ cup parsley
- ¼ cup breadcrumbs
- ¼ parmesan (grated)
- 1 tbsp butter
Instructions- Cook the pasta.
- Sauté chicken (about 3 min).
- Add onions and garlic (about 5 min).
- Mix with pasta, tomatoes, mozzarella, parsley, salt, pepper.
- Pour into buttered baking dish.
- Mix breadcrumbs and parmesan.
- Sprinkle over the top.
- Add small chunks of butter on top.
- Bake at 400°F for about 30 min.
Notes- I don't know how to put the chunks of butter on top.
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