Quick Recipe: Bruschetta Pomodoro

Author: carla_guillermo  //  Category: Italian Appetizers, Salads

bruschetta pomodoro

You would not dare to miss this recipe for something else. A good looking and great tasting meal would be yours in no time. What you will need:
• 4 slices rustic artisan bread 1” thick
• 1 raw garlic clove, scraped or crushed
• ½ cup Extra virgin olive oil
• 4 medium sized heirloom tomatoes in various colors, stemmed/cored/sliced to ½ inch thick
• 1 small red onion, thinly sliced
• 3 oz. Mountain Gorgonzola, broken into pieces
• 2 tbsp. white balsamic vinegar
• 1 tsp. coarse ground sea salt
• ½ tsp ground black pepper

bruschetta pomodoro

Toast the bread either on a charcoal grill or under a broiler until golden brown. Put the garlic over the toasted slices then drizzle with oil. Mix the rest of the ingredients in a separate bowl until fit to taste. In a serving plate, arrange the toasted slices with the mixture. It is now ready for consumption.

Quick Recipe: Caprese Pasta Salad

Author: carla_guillermo  //  Category: Quick & Easy, Salads

caprese pasta salad

For a great salad with the twist of Italian style, take this quick recipe. The mix of several key ingredients make it burst with luscious aroma. What you will need:
• 1/3 cup of olive oil
• 1/2 cup of drained, oil packed sun dried tomatoes
• 1/4 cup of red wine vinegar
• 1 tablespoon of capers
• 2 cloves of garlic chopped
• 1/2 teaspoon crushed red peppers
• 1 lb of fussili pasta
• 1 1/2- 2 cups chopped, seeded tomatoes
• 8 ounces of braided, marinated mozzarella chopped into 1/2 inch pieces. I use one from Trader Joes that has a good kick to it.
• 1 cup of packed fresh basil leaves
• 1 cup of freshly grated Parmesan cheese (about 3 ounces)
• 1/2 cup of minced, pitted black olives

In a food processor, blend the first 6 ingredients until tomatoes are coarsely chopped. On a pot, cook the pasta as directed with salt then drain the water off. Transfer pasta to a large bowl and toss with the dressing until fully coated. Add and toss well with the chopped fresh tomatoes, mozzarella, basil, Parmesan and olives. Chill for an hour and bring to room temperature before serving.

Florentine Ravioli

Author: daphne reyes  //  Category: Pasta Italiano, Quick & Easy

Florentine Ravioli

Thank you to those who invented frozen ravioli’s! How much did this make Italian easier! And who hates Ravioli? I love Ravioli specially that this has cheese in it. My son eats anything that has cheese so this is a really nice way to make him eat veggies!

U.S. Metric Conversion chart
1 package(s) (20-ounce) frozen cheese ravioli or tortellini
6 teaspoon(s) extra-virgin olive oil, divided
4 clove(s) garlic, minced
1/4 teaspoon(s) salt
1/8 teaspoon(s) crushed red pepper
1 bag(s) (16-ounce) frozen chopped or whole-leaf spinach
1/2 cup(s) water
1/4 cup(s) freshly grated Parmesan cheese


1.Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
2.Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

Zucchine Trifolate

Author: daphne reyes  //  Category: Italian Appetizers, Quick & Easy, Salads, Side Dishes/Snacks

Zucchine Trifolate
Serving salad is the best way to start a meal. It’s easy, healthy and something that everyone enjoys. Go ahead and make it interesting. Make it an encouragement for everyone to try eating healthier food.

Courgettes, sautéed with olive oil, garlic and parsley

700 g (1 2/3 lb) courgettes (zucchini)
1-2 cloves of garlic
Bunch of fresh parsley
8 tablespoons extra virgin olive oil
Chilli pepper, if you like

Trim the ends of courgettes, wash under running water and cut into slices crossways. Put olive oil, chilli pepper and garlic cloves in a non-stick frying pan; fry lightly garlic until it becomes golden and then remove it and add courgettes slices. Keep on cooking, covered, over a fierce heat, stirring now and then.
Meanwhile clean, wash and chop parsley. At the end of cooking, season to taste with salt and add parsley. Switch off the gas.
Serve hot or warm.

Gnocchi with Zucchini Ribbons

Author: daphne reyes  //  Category: Quick & Easy, Side Dishes/Snacks

Gnocchi with Zucchini Ribbons

Who says you can only have Italian on special occasions? This recipe will only take you 30 minutes maximum.

U.S. Metric Conversion chart
1 pound(s) fresh or frozen gnocchi
2 tablespoon(s) butter
2 medium shallots, chopped
1 pound(s) zucchini (about 3 small), very thinly sliced lengthwise
1 pound(s) cherry tomatoes, halved
1/2 teaspoon(s) salt
1/4 teaspoon(s) grated nutmeg
Freshly ground pepper, to taste
1/2 cup(s) grated Parmesan cheese
1/2 cup(s) chopped fresh parsley


1.Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
2.Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

Quick and Easy Tiramisu

Author: daphne reyes  //  Category: Desserts, Ice Cream, Quick & Easy

Quick and Easy Tiramisu

■3 egg yolks
■100 g sugar
■250 g mascarpone cheese
■400 g cream , whipped
■250 ml strong espresso , or 3 tsp of strong instant coffee in 250 ml water
■2 tbsp brandy
■20 lady fingers
■50 g cocoa powder

1.Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Meanwhile, mix together the egg yolks and sugar in a medium bowl. Briefly whip them before placing the bowl over the simmering water. Continue to whip for a few minutes until the eggs are slightly cooked, and it has a smooth, runny consistency.
You can now remove it from the heat. Allow it to cool slightly.

2.Spoon the mascarpone into a large bowl with your rubber spatula. Add the lightly cooked egg yolks into the mascarpone cheese. Mix together until the cheese is fully incorporated and lump free. Now slowly spoon in the whipped cream and combine it well with your whisk.

3.Combine the espresso and the brandy together with a large spoon. Now dip the entire body of lady fingers into the mix. Let them soak and absorb the mixture for a few seconds. Place 2 fingers each horizontally into each cup. Spoon over the cream mixture.

Again, dip the whole body of the lady fingers into the espresso/brandy mix and place three fingers each horizontally into each cup, on top of the cream. Finally, add another layer of cream on top.

Step 5: Cool & Serve
Place it into the fridge for a few hours to set. Before serving, dust with a little cocoa powder.

Smoked Pork Sausage Frittata

Author: daphne reyes  //  Category: Italian Appetizers, Quick & Easy, Side Dishes/Snacks

Smoked Pork Sausage Frittata

Throwing an Italian dinner but not much time to prepare? Or maybe, you have time but you want another simple dish to the menu? I know I am. It’s my husband’s birthday next week and we’re having an Italian dinner for the family. I love to personally cook when dinners are done at our home. When I saw this recipe, I thought, it wouldn’t be tough another dish to our menu. My husband likes having egg in all 3 meals in a day and my son would eat anything that has cheese in it. This is just perfect and it just couldn’t get any simpler and easier than this!
Smoked Pork Sausage Frittata
1 Smoked Pork Sausage – sliced
500g potatoes – peeled and sliced
120g cheddar cheese – grated
5 medium eggs
1.Boil the potatoes for 10 – 12 minutes. Meanwhile, heat a splash of oil in a frying pan and add the Smoked Pork Sausage; cook for 5 minutes.

2.Drain the boiled potatoes, add to the frying pan and fry for a further 3 minutes. Meanwhile beat the eggs in a mixing bowl, season with the salt and pepper before adding the grated cheese.

3.Pour the eggs over the potatoes in the frying pan and cook for 5 minutes without stirring. Turn the heat to low, cover the frying pan with a lid and cook gently for a further 8 – 10 minutes until the egg has fully set.

4.Slide the frittata out onto a plate and leave to cool for 10 minutes.

Quick Recipe: Grilled Eggplant Parmesan

Author: carla_guillermo  //  Category: Italian Appetizers, Quick & Easy

eggplant parmesan

This recipe would match up any grilled meat dishes like pork chops or fishes of any occasion or even as simple appetizer. What you will need:

  • 1 large eggplant,sliced half inch thick
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegr
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 cup pasta sauce
  • 1/2 cup grated Permesan cheese
  • eggplant parmesan

    Pre-heat the grill in medium high. Mix oil, vinegar, garlic, salt and pepper on a bowl. Brush the eggplant slices with mixture before grilling each side for 5 minutes for every side. Place the grilled eggplant slices on a plate and spoon pre-heated pasta sauce and parmesan cheese on top. Serve warm.

    Quick Recipe: Baked Chicken Cordon Bleu

    Author: carla_guillermo  //  Category: Quick & Easy

    cordon bleu

    For a fast, tasting dish that would make your friends beg for more, this recipe is just perfect for your homecoming parties. The ingredients you need:
    • 12 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
    • 6 pcs mozzarella string cheese, cut in half
    • 6 slices ham, cut in half
    • 1/2 cup butter, melted
    • 1 cup seasoned dry bread crumb
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp italian seasoning
    • toothpicks

    chicken cordon bleu

    On a flat surface, put in layers the chicken, ham and cheese. Roll the chicken until the cheese and ham are secured inside it with a toothpick. Dip in butter then coat with bread crumbs. Place the rolls in the lowest wire rack of the Nuwave or Florwave Oven, Cook for 10 -12 minutes on high heat or until browned. Good to pair up with mashed potato upon serving.

    Lemon Pepper Shrimp Scampi

    Author: daphne reyes  //  Category: Quick & Easy, Seafoods

    Lemon Pepper Shrimp Scampi

    1 cup uncooked orzo
    2 tablespoons chopped fresh parsley
    1/2 teaspoon salt, divided
    7 teaspoons unsalted butter, divided
    1 1/2 pounds peeled and deveined jumbo shrimp
    2 teaspoons bottled minced garlic
    2 tablespoons fresh lemon juice
    1/4 teaspoon black pepper

    1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

    2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

    3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.