The Magidow family recipe box
This recipe based upon one from the grand tome “A Mediterranean Feast”. It is the rarest of the rare: a true half-hour meal. Great for the tired, the desperate, the hungry. The original recipe calls for a 6-7 ounce can of tuna, but the largest I found was 5 ounces, and that worked fine. You could double to 10 oz tuna if you want it more meaty.
This is a simple and hearty meal; basically a stovetop version of mac’n’cheese, but with a northern Italian style. Keep this one in mind for summer when you have zucchini to use up! 1 lb penne rigateGenerous salt for pasta water3 small zucchini, sliced into thin strips (about 3 c.)1 clove garlic,*5 oz sharp provolone, […]
Dan claims this is an original recipe, but I think it’s just a variation of Pasta Fazool and Pesto Sausage Desperation. He absolutely loved it and insisted that I post it on the blog. It is indeed delicious. The basic idea is protein (could be leftover meat) + pasta + miscellaneous color/flavor agents that do […]
We made these for a “fictional food” themed party. This makes 10, so you may want to scale it down. Thank you to Clancey’s meats for accommodating my cutlet request. The rest I based on Roman flavors and the goal of making everything as green as possible. They turned out delicious and I didn’t even […]
If your chive plant is anything like mine, you need to hack it back so it doesn’t compete with the rest of the herb garden. Also, it’s going to be months before we have an abundance of basil, so here’s a yummy spring pesto! 1 large handful of chives1 medium handful of parsley1 small handful […]
This is the perfect, quick one-dish meal. You don’t even need to add meat (it’s good though)! It’s great for using spring vegetables and cupboard staples. You could probably eat this for every meal for the rest of your life and not experience any nutritional deficiencies. 1 lb. loose Italian sausage1 can cannellini beans1/2 box […]
I tried to write this as a comment to Lillian’s post on mayonnaise sandwiches or something, but then it was way too long. So here is a good start on what you need to know about making aioli, though there is plenty left un-said. This is a base-line aioli recipe that I have used in […]
Is this the true alfredo sauce? I have no idea, as I have not been to Italy. (Answer is: No, a true alfredo is just butter and parm. I wanted to make something with reduced cream, though.) This is, however, amazingly decadent and delicious and is made with simple ingredients. It also kicks the pants […]
Call it chicken parmesan, parmigiana, or parm, most of the time this winds up being a soggy, insipid dish. BUT–never fear, dear readers, I have improved it! The trick is to put the chicken (or veal) cutlets on top of the sauce, which keeps the breading from getting soft. I keep the cutlets small so […]
I have learned a lot about making pasta in the last 2 years or so; it is not a coincidence that this overlaps with my having very little time to contribute to the blog. I’d like to illustrate what I now know about the “true” italian approach to pasta with a dish from the menu […]