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PASQUALINA is a traditional savory Easter pie from Liguria, Italy! My parents are from Napoli so I didn’t grow up eating this, but I wish I had!! It comes together quickly and makes for the perfect appetizer to be served next to a cheese board which is exactly what I will be doing! Ingredients: 1 tbsp butter 1 large shallot minced ¾ tsp nutmeg 30 ounces of spinach ½ cup grated Pecorino Romano or Parmigiano Reggiano ¾ tsp salt ¼ tsp pepper 14 ounces ricotta strained of any excess moisture 7 eggs Egg wash (1 egg + 1 tbsp water whisked) 2, 12x12 inch pastry dough sheets 1, 9 inch spring form pan -Preheat oven to 400F -Add butter to a large skillet and melt over medium heat. Add shallots ,½ tsp nutmeg and sauté for a minute. -Add all of your spinach and cover until the spinach begins to wilt, then toss and continue to cook until all the spinach has cooked down. -Place spinach in a colander and press down to remove as much moisture as possible. Use a scissor to chop the spinach into small pieces. -Transfer spinach to a large bowl. Add grated cheese, salt, pepper, remaining nutmeg, ricotta and 2 eggs. Use your hands to mix well and then store in fridge while you work on the crust. -Place one pastry dough sheet on a lightly floured cutting board. Place the spring form on-top of the pastry sheet and use a sharp knife or pizza cutter to cut around the spring form. This will be the top of your cake. -Grease the spring form pan with olive oil. Gently place the rectangular pastry sheet over the spring form pan. Gently press the pastry dough into the pan. -Fill the pan with the spinach mixture. -Create 5 wells as show. Drop the remaining 5 eggs into the wells. Be careful not to break the yolks. -Use the circular pastry dough you just cut to top the cake. -Trim the edges of the bottom layer and fold over the top to form a crust. -Brush with egg wash and use a sharp knife to create 6 or 7 tiny vents. -Bake for 30 minutes. Remove and let rest for a few hours before serving. #easterappetizer #italianfood #easter #easterdinner #easyrecipe #simplerecipe

Duration: 36 sPosted : Fri, 29 Mar 2024 17:07:04

Ereka Vetrini

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DON’T FRY YOUR CALAMARI, STUFF THEM! Recipe below. This method results in tender calamari that is packed with flavor and can be prepared the night before! For the Calamari 15 large calamari, cleaned and tentacles removed 1 tsp salt ½ tsp pepper 15 toothpicks For the Stuffing: 2 tbsp olive oil 1 tbsp butter 3 garlic cloves minced ½ Calabrian chili pepper, deseeded & minced or 1 tsp of dried chili flakes ½ tsp salt ¼ tsp pepper 1 lb rock shrimp or regular shrimp minced ¼ cup wine 2 tbsp fresh parsley ½ cup regular unseasoned breadcrumbs For Sauce: ¼ cup olive oil 3 cloves garlic minced 1 tbsp jarred Calabrian chili minced 3 tbsp capers 1 jar pitted Kalamata olives, drained 1 26 ounce can tomato puree 1 28 ounce can crushed tomatoes 1 cup water 1 cup whole olives 3 tbsp fresh parsley -To a small pan, add olive oil, butter, garlic, chilis, salt and pepper. Sautè over medium heat until the garlic is golden brown. -Add minced shrimp and cook until pink (about 3 minutes) then add white wine and parsley. Stir to combine and cook for 3 more minutes to allow the alcohol to burn off. -Turn off the heat, add breadcrumbs, mix and set aside. -Grab the calamari and season both sides with salt and pepper. -Fill each calamari with breadcrumb mixture leaving room at the top and bottom. The stuffing will expand so don’t over stuff them. -Seal each calamari with a toothpick as shown and set aside. -Time to make the sauce. To a large (11.5 inch) deep skillet, add ¼ cup of olive oil, 3 gloves minced garlic, all the capers and the jarred Calabrian chili pepper. Sautè over medium-low heat until the garlic is golden brown. Add the tomato puree and the crushed tomatoes PLUS 1 CUP OF WATER. Increase the heat to medium let simmer for 15 minutes, then mix in parsley and olives. -Now submerge all the stuffed calamari in the sauce, cover and let simmer for 45 minutes. -Serve warm with toasted bread!! #feastofthesevenfishes #feastofthe7fishes #calamari #italianfood #easyrecipe #christmasevedinner #holidaydinner

SAVE my no boil BUTTERNUT SQUASH SHEET PAN LASAGNA for an easy weeknight meal. This version is a little flatter than traditional lasagna, but it has all the flavor or the real thing. Serves 6-8 Ingredients: -2 large butternut squash, halved and deseeded -2 medium onions, each roughly cut into 6 wedges -3 tbsp olive oil -1 tsp nutmeg -2 ½ tsp salt -1 ½ cup heavy cream or full fat milk -4 sprigs thyme -8 sage leaves -28 ounces whole ricotta -¾ cup grated Parmigiano Reggiano -3 tbsp fresh chopped parsley -1 egg -1 lb dry lasagna -10 ounces of shredded mozzarella Preheat oven to 375F Grab 2 baking sheets and line them with parchment paper. Place 2 squash halves and 1 chopped onion onto each baking sheet. Coat each tray of veggies with 1 ½ tbsp of olive oil. Season each tray of veggies with ½ tsp nutmeg, and ½ tsp salt. Roast for 35 minutes and remove the onions. Continue to roast the squash for 25 more minutes or until the squash is flesh is very tender. While the squash roasts add the heavy cream to a small pot and bring to a low simmer. Turn off the heat, add the thyme and sage and set aside. To prep the ricotta filling, add the ricotta, grate parm, ½ tsp salt, egg and parsley to a large bowl and mix well. Remove the thyme and sage from the heavy cream and then add it to a blender along with the 1 tsp salt, roasted onions and the flesh of the squash. Blend until creamy and smooth. Add ⅓ of the butternut squash sauce to a 15x11 baking sheet. Lay 6 of the dry lasagna noodles down. Top the noodles with dollops of ricotta mixture (you should use ½ the ricotta mixture) then top with another 6 lasagna noodles. Top with ½ of the remaining sauce and repeat the noodle & ricotta layering again. Top with the remaining sauce, cover with aluminum foil (make sure it is sealed around the edges) and bake for 40 minutes then remove from oven, top with mozzarella and bake for 15-20 minutes more or until the mozzarella has melted and is a deep golden brown. Serve warm and enjoy! #easyrecipes #easydinner #sheetpanmeals #lasagna #butternutsquash

SAVE my 30 Minute, MEDITERRANEAN STEAMED SALMON for an easy, healthy and balanced weekday dinner! Ingredients: ½ cup olive oil 3 cloves garlic, minced 2 lemons ½ tsp oregano, ½ tsp paprika 2 tbsp fresh parsley ¾ tsp salt 2 red bell peppers, deseeded and sliced into rings 1 green bell pepper deseeded and sliced into rings 1½ cup cooked quinoa or couscous 2 shallots sliced thin 10 ounces cherry tomatoes 6 ounces seedless black olives 4, 6 ounce salmon filets, skin on Equipment: 1, 28 inch piece of parchment paper. One 12 or 10 inch heavy bottomed pot with a lid. Instructions. -To a jar add olive oil, juice from 1 lemon, garlic, oregano, paprika, parsley and salt. Seal and shake well. -Crumple the parchment paper then un-crumple it and line the bottom of a 10 or 12 inch heavy bottom pot as shown. Allow the ends to hang over the sides. -Add the peppers, quinoa, shallots, tomatoes and olives. Pour half the dressing over the veggies. -Place the salmon filet on-top of the veggies, -Slice the remaining lemon into 8 slices. Top each piece of salmon with 2 slices. -Close the parchment paper over the fish as shown to create a pouch. -Cover with a lid that fits and cook over medium-high heat for 13 to 15 minutes depending on how you like your salmon cooked. DO NOT UNCOVER WHILE COOKING. -Remove from heat and let sit, COVERED for 5 more minutes. -Carefully uncover and serve right out of the pot! #30minutemeals #easyrecipes #easydinnerrecipes #easydinner #quickdinner #cookingvideo #yum #momsofinstagram #healthydinner #healthyfood #healthyeating #healthyrecipes

SAVE my SAVORY LEMON & HERB OLIVE OIL CAKE for the next time you need a show stopping appetizer! It can also be served as a dinner side 😄 #oliveoilcake #easyrecipe #appetizer Ingredients: 1 cup whole milk 2 sprigs of rosemary + ½ tsp minced rosemary 4 sprigs of thyme + 1 tsp minced thyme 2 cups of all-purpose flour 1 tsp salt ½ tsp pepper ½ tsp baking powder ½ tsp baking soda 1 cup high-quality extra virgin olive oil 3 eggs, room temperature ½ cup granulated sugar 5 ounces, 2% Greek yogurt 2 tbsp lemon zest ⅓ cup fresh lemon juice Tomato Confit (recipe below) Grated Parmigiano Reggiano (for garnish) Instructions: -Adjust oven rack to lower-middle position & bpreheat oven to 350F. -Grease a 9-inch springform pan with cooking spray or olive oil. Line the bottom of the pan with parchment paper and then grease the top of the parchment paper. -Add milk to a small saucepan. Bring to a simmer then remove from heat, add rosemary and thyme sprigs. Let steep for 15 minutes, then remove & discard sprigs. -To a medium-sized bowl, add flour, salt, pepper, minced thyme, minced rosemary, baking powder, and baking soda. Whisk well and set aside. -To a large bowl, add olive oil, eggs, and sugar. Whisk for about 1 minute, then add lemon zest, lemon juice, and infused milk. Whisk to combine. -Add dry ingredients to wet ingredients, mix until smooth and pour batter into springform pan. -Bake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean. -Let the cake cool for 20 minutes before serving. Serve with tomato confit, grated parm and a drizzle of olive oil. Tomato Confit Ingredients: 20 ounces grape tomatoes 6 cloves garlic 1 tsp salt ¼ tsp pepper 5 sprigs thyme 2 cups olive oil -Preheat oven to 250F -Add all the ingredients to a 9x9 baking dish. -Place in oven and let cook for 2 hours.

S'mores Pancakes! Ingredients: 4 jumbo marshmallows 3 cups pancake batter 1 cup of milk chocolate chips 4 graham crackers -Cut each marshmallows in 3 and place onto a baking sheet. -Burn both sides with a torch or on an open stove top flame. -Place in freezer for a few hours. -Preheat pancake maker. -Add 2 tbsp of batter to the pancake maker then place 1 frozen burnt piece of marshmallow to the center. Cover with batter, close and let cook until golden brown. -Place milk chocolate chips into a microwave save bowl. Place bowl into the microwave for 30 second intervals, stirring in between. Continue until all of the chocolate has melted. -Place graham crackers into a blender and blend until it turns to dust. -Cover pancakes in warm dark chocolate and graham cracker dust.