We tried this recipe with leftover marinara sauce: https://www.theironyou.com/2016/05/eggs-poached-in-marinara-sauce.html Our modifications: we started on the stovetop, sprinkled with 2 Tbsp freshly shredded mozzarella, and then moved it to a 375 oven until the eggs were set (5 mins). We browned under a broiler (on high) until the cheese was browned. (Oct. 2019)
Tag: italian
Spinach lasagna
We tried this Mark Bittman NYT recipe: https://cooking.nytimes.com/recipes/9616-spinach-lasagna?smid=ck-recipe-iOS-share We used 4 cups of Rao’s marinara sauce (see Note 1 below), 1 ¼ lb fresh spinach, and twelve 6-inch long dried lasagna sheets. To parboil the spinach and lasagna, we boiled water in a low-walled Dutch oven, then first parboiled the spinach (one bunch at a… Continue reading Spinach lasagna
Cheesy white bean tomato casserole
We tried this recipe: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?smid=ck-recipe-iOS-share Our modifications: first, we sauteed 4 garlic cloves and 2 small diced shallots in a 10-inch cast iron pan. Second, we increased the tomato paste (from 3 oz to 4-5 oz) and added 1 small fresh hothouse tomato (diced). Third, instead of water we added ½ cup chicken broth (but… Continue reading Cheesy white bean tomato casserole
Pasta and rice frittata with Italian flavors
We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded… Continue reading Pasta and rice frittata with Italian flavors
Scamorza alla pizzaiola
We tried this recipe: https://food52.com/recipes/75578-scamorza-alla-pizzaiola Our modifications: first, instead of tomato puree, we used meat sauce from a local Italian establishment. Second, we used smoked scamorza. We served this on toasted baguette halves. (Aug. 2019)
Giada’s meatballs (sort of)
We made meatballs generally following this recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-turkey-meatballs-recipe-3381279 Our modifications: instead of 1 lb ground dark turkey plus 1 lb turkey sausage, we used 1 1/3 lb ground veal, pork, and beef (aka meatloaf mix) plus 2/3 lb (2 raw links) Italian chicken sausage (1 link spicy, the other link sweet), removed from their sausage… Continue reading Giada’s meatballs (sort of)
Rocco Dispirito’s vegetable antipasti
We marinated four bell peppers (½" vertical slices) and 1 lb cremini mushrooms (halved). Only the roasted mushrooms are pictured. Details here: https://www.foodnetwork.com/recipes/grilled-vegetable-antipasti-recipe-1911133. Note: We used balsamic vinegar instead of red wine vinegar, and sometimes add 1/2 tsp Dijon mustard for complexity. (Aug. 2026)
Caramelized turnips tossed with capers, lemon, and parsley
We tried this recipe, which has piccata-like flavors: https://cooking.nytimes.com/recipes/1013926-caramelized-turnips-with-capers-lemon-and-parsley We sauteed the turnips in a large wok instead of a cast-iron pan. (May 2019)
Italian pasta, bean, and potato soup
Details here: https://cooking.nytimes.com/recipes/1018484-pasta-and-bean-soup Our minor modifications: first, rather than leaving the potatoes whole, we peeled and cut them into 1.5 inch dice, and we later used a manual potato masher to roughly break up the cooked potato chunks. Second, we used 5 cups unsalted chicken broth and 3 cups water (totaling 8 cups liquid) and… Continue reading Italian pasta, bean, and potato soup
Weeknight beef and turkey ragu
We tried this recipe: https://cooking.nytimes.com/recipes/1013593-turkey-ragu Our modifications: first, in lieu of pancetta, we used 4 slices of precooked bacon, cut into matchsticks. Second, we doubled the recipe, using 1 1/3 minced turkey (which was the size we had) and 1 lb minced beef. We doubled the amount of onion, garlic, celery, and carrot, and minced… Continue reading Weeknight beef and turkey ragu
