While I am fortunate enough to have been the only one of us Alvin's to have actually travelled to Italy, I think my brother and sister have more of the traditional Italian personalitytraits. That's strictly my opinion of course....but they have the true Italian blood! They're more passionate and intense than myself. Or so I think ;0) While they were both home this week on break my brother Justin asked me to make him and the family the pasta I wrote about in my blog early on.
I invited the whole family for dinner of course. But instead of making all the food, I got Molly and Justin in the kitchen with me to learn how to make pasta! I told Justin that he had to pull up my blog and follow the recipe. I was over his shoulder giving him pointers all along but he did it! We took turns rolling because it's a hard job with no pasta roller! (especially when cooking for 6 people!)
I started early that morning with the sauce. I like to slow cook it all day in my crock-pot. I buy large cans of pureed imported Italian tomatoes. No salt. No spice. No additives. Just pureed tomatoes. Then I add to it a whole chopped onion (usually a sweet onion but I used a red onion last time), a few minced garlic cloves, sea salt, chopped red peppers, a few carrots (to absorb acidity), fresh herbs (oregano, basil and thyme), olive oil and some parmigiano reggiano (I also save the rinds to add to the sauce to add flavor and then remove at the end). At the end of the night when the vegetables are cooked down and all the flavors have meshed- I give the sauce a whirl in my food processor to blend all the yumminess (don't forget to remove the cheese rinds!!).
I also made a low fat baked zucchini and eggplant parm! I started with 3 or 4 zucchinis which I sliced long ways and roasted. Then I mixed some fat free ricotta cheese with some minced garlic and grated parmigiano reggiano, herbs and salt. I had initially intended it to be only zucchini but I didn't have enough in the end. Fortunately I had some Trader Joe's frozen breaded eggplant in my freezer! So I layered sauce, zucchini strips, eggplant, ricotta and fat free mozzarella cheese and toped the final layer with low fat provolone and herbs!
Make some rustic whole grain garlic toast (topped with olive oil, garlic, red pepper flakes and parmesan) and a big green salad and you've got yourself an Italian feast! The only thing missing? All the family gathered around the table talking and enjoying the food you just prepared for them! Even though I don't love Italian food...I love meals that take the entire day to prepare and I love meals that bring people together. Having Molly and Justin at my house for the day to experience this with me was truly an experience.
ADORO LA MIA FAMIGLIA!!!
(I love my family!!!)
**Random fact**
-------------->----------->----------->------------>-------------->----------->----------->
My dad designed the apron I am wearing for my bridal shower!!
No comments:
Post a Comment