...was a LOT of fun! Singles drizzled in from a long week's work, only to find themselves with the likes of others, who, like them, were ready to take on the challenge of home-made pasta, along with some staple Italian dishes, of course. The verdict? Delicioso!
Please note: I only including the recipes for Panna Cotta, Sicilian Meatballs and our 15-Minute Tomato Sauce (simply amazing); however, ify ou'd like to give our Caprese Salad or homemade pasta-making a shot, email me at cookingsingleinthecity@gmail.com for the recipe--we're more than glad to oblige.
Recipes - Cooking Under the Tuscan Sun
Sicilian Meatballs (Courtesy of Bon Appetit)
Ingredients: 2/3 cup breadcrumbs 3 tablespoons milk 1/3 cup freshly grated Parmesan cheese 1/4 cup finely chopped onion 3 tablespoons chopped fresh basil 1 large egg 1 garlic clove, minced 1/4 teaspoon ground black pepper 1 pound sweet Italian sausages, casings removed 2 tablespoons pine nuts, toasted 2 tablespoons dried currants or cranberries Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce. Serves 3-4.
15 Minute Tomato Sauce
Ingredients:
2 tbsp olive oil
2 minced garlic cloves
1/4 tsp fresh ground pepper
1/2 cup finely chopped onion
28 oz can crushed tomatoes
salt to taste
fresh herbs (basil, oregano, or coriander)
Directions:
In a large heavy saucepan, add the olive oil, garlic, pepper and onion.
Cook over moderate low heat for 5 minutes, or until fragrant.
Add a 28 oz can crushed tomatoes. Simmer and stir for 10 minutes.
Season with salt and your favorite chopped fresh herb. (basil, fresh oregano, or fresh coriander.) Fresh Herbs make a big difference in quality and flavor.
Note: You can make a large batch and freeze sauce in portion sizes in plastic bags. If you freeze the sauce right after you make it, you will capture the flavor.
Panna Cotta (Courtesy of Gourmet)
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.
Ingredients:
1/2 envelope unflavored gelatin (about 1/2 tablespoon)
1 tablespoon cold water
1 cup heavy cream
1/2 cup half and half
1/4 cup sugar
1 teaspoon vanilla extract
Instructions:
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among four 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
Yield: Serves 4
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