italian

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? Timeless Classics: Italian Bread Salad! Panzanella. Travel with me to Tuscany for a delightful dinner on a gardened terrace. Indulge in a bountiful salad of artisan bread, juicy tomatoes, sweet onions, and green bell peppers. Appreciate the herbs de Provence perfectly blended with garlic wine vinegar whisked in extra-virgin olive oil. It’s enough to make you swoon. The ingredients are very forgiving. Tomatoes a little soft? Has the bread gone stale? No worries. This classic Italian meal was originally meant to be eaten that way. It’s truly amazing!
ITALIAN BREAD SALAD
Ingredients:

1-pound loaf artisan bread

2 tablespoons olive oil

1 teaspoon Herbs de Provence, crushed

8 Roma tomatoes, sliced

1 medium green bell pepper, cut into strips

1/2 Vidalia onion, chopped

1/2 cup olive oil

1/4 cup red wine garlic vinegar

1/2 teaspoon sea salt

1/2 cup fresh basil, thinly sliced

Cracked black pepper to taste
Instructions:

Preheat the oven to 300°. Slice and cube the bread in bite-size pieces, leaving crusts on. Spray a baking sheet with nonstick oil. Form a single layer of bread cubes. Drizzle with 2 tablespoons olive oil and sprinkle with Herbs de Provence. Bake 10 minutes; flip over and bake 10 minutes longer. Cool. For dressing, whisk together olive oil, red wine garlic vinegar, and sea salt. In a large salad bowl, combine bread with tomatoes, green pepper, and onion. Pour vinaigrette over all and toss to coat. Refrigerate for one hour before serving. Stir occasionally to blend flavors. Just before serving, gently toss with fresh basil. Add cracked black pepper to taste.
* Serving suggestion: Italian Bread Salad is best eaten the day it is made. 

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? Timeless Classics: Burrata Meatballs! Time is of the essence. You can either make your own homemade meatballs, or you can bypass one step and use a store bought variety like I did. I put my energy into the homemade marinara sauce simply because the results are between night and day, in my opinion. If you select to use your favorite pasta sauce, be my guest. The focus today is actually on that incredible Burrata cheese! I think I could drown in a bathtub of Burrata and happily eat my way out of it. Don’t judge me. 
BURRATA MEATBALLS
Ingredients:

1 pound Italian sausage-style meatballs, precooked

2 cups San Marzano crushed tomatoes*

1/2 teaspoon basil

1/8 teaspoon marjoram

1/4 teaspoon oregano

1/8 teaspoon garlic powder

7 ounces mushrooms, sliced and drained

6 ounces Burrata cheese, chunks
Instructions:

Preheat oven to 350°. In a large skillet over medium-low heat, combine crushed tomatoes, basil, marjoram, oregano, garlic powder, and mushrooms. Simmer until sauce thickens. Add meatballs. Spoon marinara sauce generously over meatballs. Transfer portions to individual serving casseroles. Randomly place Burrata cheese between meatballs. Bake 10-15 minutes until cheese is melted and bubbly. Serve Burrata Meatballs with garlic bread or spoon over pasta.  
* I receive no recompense for the suggestion of San Marzano Certified Italian Tomatoes. 

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Eat More: Yellow Squash Bolognese! I’m at it again. The Spiralizer has become my new best friend. This time the star attraction is yellow squash noodles in place of pasta. But first, prepare the Bolognese sauce. It not only takes a bit longer, but it will turn your kitchen into an aromatic sensation. The rich Italian Bolognese sauce is a time-honored tradition that can take up to four hours to duplicate. This version, however, requires less than an hour from start to finish. I knew you would appreciate that fact. 
YELLOW SQUASH BOLOGNESE 
Ingredients for Bolognese Sauce:

1/4 cup olive oil

1 Vidalia onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

1 carrot, diced

4 ounces mushrooms, sliced

1 pound sweet Italian sausage, ground

1 teaspoon fennel seed

1/8 teaspoon marjoram

1/8 teaspoon oregano

1 28-ounce can San Marzano tomatoes

1/4 cup parsley, chopped

8 basil leaves, chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup Parmesan cheese, grated
Instructions:

In an iron skillet over medium heat, combine olive oil, Vidalia onion, and minced garlic. Add celery, carrot, and mushrooms. Sauté 5 minutes. Increase heat and add ground Italian sausage, fennel, marjoram, and oregano. Cook until meat is no longer pink and appears crumbled, approximately 10 minutes. Lower heat and add tomatoes, parsley, basil, sea salt, and pepper. Cook until sauce thickens, stirring occasionally, approximately 30 minutes. 
Ingredients for Noodles:

1-2 yellow squash

1-2 tablespoons olive oil
Instructions:

Spiralize the yellow squash into noodles. In a medium skillet, heat olive oil. Add yellow squash noodles; toss gently. Sauté no longer than two minutes. The noodles will turn soft, but not translucent. Serve with Bolognese sauce garnished with Parmesan cheese and fresh basil. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Eat More: Quattro Formaggio Ravioli! Four different cheeses in one dish make me think I died and went to Heaven. Or at the very least, I did something right. Let me share with you a little secret. It doesn’t matter that you use store-bought ravioli because it’s the cheese sauce you practically slurp with a spoon!
QUATTRO FORMAGGIO RAVIOLI
Ingredients:

2 tablespoons Bleu cheese, crumbled 

1/4 cup Parmesan cheese, shredded 

1/4 cup Mozzarella cheese, shredded

1/4 cup butter

1 cup light cream

4 ounces Neufchâtel cream cheese

1 teaspoon herbs de Provence

Fresh Basil

1 cup marinara sauce

Stuffed Ravioli, any variety
Instructions:

Combine Bleu, Parmesan, and Mozzarella cheeses in a bowl. Set aside. In a medium saucepan, over low heat, melt butter. Do not scorch. Add light cream and bring to boil. Slowly add Neufchâtel cream cheese in chunks, stirring until melted. Reduce heat to medium-low. Gradually add remaining cheeses, stirring constantly until smooth. While stirring return to boil for one minute. Add herbs de Provence. Reduce to simmer. Warm marinara sauce in another pan or microwave-safe dish. Cook ravioli as directed on package. Drain ravioli and divide into portions. Spoon cheese sauce and marinara sauce over cooked ravioli. Sprinkle with extra cheese. Garnish with fresh basil. Serve with garlic bread drizzled with olive oil. 

Dining Outside the Home: Galo’s Italian Grill in Richmond, Indiana

Dining Outside the Home: Galo’s Italian Grill in Richmond, Indiana! Without the cost of a plane ticket, you can be swept away for a taste of Italy. The journey winds through the countryside of Tuscany with fine wines born of the Sangiovese grape to the imported pastas of the outer regions. Choose linguine, penne, or capellini. Twirl the pasta against the curved indentation of the plate or use a spoon like an expert. Homemade breads drenched in herbed olive oil are too tempting to resist. If it’s seafood you desire, the portobello mushroom cap stuffed with lobster and shrimp over a bed of risotto is enough to make you sigh. Perhaps there’s room for dessert if you stop right now. Cannoli for two. Yes, please. 

Dining Outside the Home: Battista’s Hole in the Wall in Las Vegas, Nevada 

Dining Outside the Home: Battista’s Hole in the Wall in Las Vegas, Nevada! Every time you visit Battista’s, you’re in good company. Slip into a semi-private cove to absorb the atmosphere, food, wine, and music. Gordy, the strolling musician, entertains like family, with a twinkle in his eye as the accordion plays on. Sit back and share a glass of wine while munching on buttery garlic bread. Check out the vintage photos of familiar faces that surround you among hanging baskets and wine bottles. Let time stand still. When the food arrives, sprinkle on the Parmesan cheese and dig in. Battista’s Hole in the Wall is spot on. 

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Veal Parmesan! Actually, this recipe works really well with chicken, if you choose to substitute. Either way, it’s a gourmet dinner entrée that deserves a friendly nod of approval. By first browning the coated veal in a skillet, the crust seals in the rustic Italian flavor. Top it with Muenster cheese instead of mozzarella for a tangy smooth complement to the savory tomato sauce. 
VEAL PARMESAN 
Ingredients:

1 pound veal cutlets or chicken breasts

1/3 cup Italian dry bread crumbs

1/3 cup Panko seasoned dry bread crumbs

1/3 cup Parmesan cheese, grated

1 egg, beaten

2 tablespoons milk

1/4 cup vegetable oil

2 cups Italian tomato pasta sauce, chunky

2 cups Muenster cheese, sliced
Instructions:

Preheat oven to 350°. Between plastic wrap, flatten each cutlet to a disc. In a shallow dish, whisk egg and milk together to blend. On a sheet of waxed paper, combine Italian bread crumbs, Panko bread crumbs, and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture. Heat vegetable oil in a large skillet over medium heat. Cook the veal 4-5 minutes per side until golden brown. Drain on paper towels. In a greased baking dish spoon half the pasta sauce on the bottom. Next layer the veal cutlets. Spoon remaining sauce over veal. Top with Muenster cheese overlapping the meat. Bake uncovered for 25 minutes until sauce is bubbly and cheese is golden brown in spots. Garnish with fresh basil. 

Dining Outside the Home: Sal’s by Victor Italian Restaurant in Williamsburg, Virginia 

Dining Outside the Home: Sal’s by Victor Italian Restaurant in Williamsburg, Virginia. The authentic Italian homemade pizza is just the tip of the iceberg on this extensive menu of Sicilian favorites. The warm glow of Tuscany reflects artwork from Venice and beyond. Never mind that the natural flow of Italian conversation lingers against a backdrop of regional classic music. Everyone is family here and the food proves it. That’s amoré!

Dining Outside the Home: Bobby V’s Italian Restaurant Pizzeria in Kapaa, Kauai 

Dining Outside the Home: Bobby V’s Italian Restaurant Pizzeria in Kapaa, Kauai. Buongiòrno from the verdant green Italian countryside to the coconut palms of Kauai. The secret recipes may be worthy of the family fortune, but word travels fast when authentic Italian cuisine is served on a tropical island. From marinara pastas to cheesy pizzas to meaty calzones, the tour of Sicily never ends. Enjoy every savory burst of sweet basil, aromatic oregano, nutritious garlic, roasted fennel, and caramelized onion in the regional favorites and finest Italian foods. Dine alfresco in the outdoor garden or the front porch for the ultimate experience.