Fabulicious!: Teresa's Italian Family Cookbook (22 page)

4 ounces dry Italian sausage or hard salami, cut into ¼- to ½-inch dice

¼ cup chopped fresh Italian parsley

½ cup (2 ounces) freshly grated Pecorino Romano cheese

1 garlic clove, minced

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 cup The Quickie Tomato Sauce (
page 22
)

1.
Cut the stems off the artichokes so they sit securely. Trim off and discard 1 inch of leaves from the top of each artichoke. Using kitchen scissors, snip off the thorny tips from the remaining leaves. As you work, rub the cut surfaces with the cut side of the lemon half to keep the artichokes from discoloring too much. (They will turn a little brown no matter what you do.)

2.
Beat the eggs in a large mixing bowl. Add the breadcrumbs, sausage, parsley, grated cheese, garlic, salt, and pepper and mix well.

3.
Working with one artichoke at a time, using your fingers, pack one-quarter of the stuffing between the outer layers of the tougher leaves, spreading the leaves as best you can. At first, it won’t seem like it will all fit, but hang in there, being sure to use all of the crevices between the leaves. Don’t bother with the thin leaves that form the artichoke “heart.” Press any remaining stuffing over the top of the artichoke.

4.
Heat the oil in a large skillet over medium-high heat. Carefully put the artichokes, upside down, into the skillet—be sure the stuffing is well packed so it stays in place. Cook until the stuffing on the top of the artichoke is golden brown, about 2 minutes. Transfer to a plate, right-side up.

5.
Combine the tomato sauce and 1 cup water in a Dutch oven or casserole deep enough for the artichokes to sit in, and bring to a boil. Add the artichokes, stuffed-sides up, to the Dutch oven and reduce the heat to medium-low. Cover tightly. Simmer and steam, adding more water to the sauce if it thickens too much and threatens to burn, until a bottom leaf of an artichoke can be pulled off without any resistance, about 1 hour. Transfer each artichoke and some sauce to a shallow soup bowl and serve hot.

Spaghettini with Pesto, Parsley, and Lemon

Makes 6 side-dish servings

Unlike in America, where pasta is often the main course, in Italy, it’s usually just a side. But that doesn’t mean it can’t be spectacular in its own right. This is great served with grilled chicken or fish.

1 pound spaghettini

1 tablespoon extra-virgin olive oil

3 plum tomatoes, seeded and cut into ½-inch dice

1 cup chopped fresh Italian parsley

½ cup Audriana’s Pesto (
page 24
)

Grated zest of 1 lemon

2 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper

1.
Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Scoop out and reserve ½ cup of the cooking water. Drain the pasta.

2.
Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the tomatoes and cook, stirring often, just until heated through, about 2 minutes. Set aside and cover to keep warm.

3.
Return the drained pasta to the pot. Add the tomatoes, parsley, pesto, lemon zest, and lemon juice. Toss, adding enough of the reserved cooking water to loosen the pesto and coat the pasta. Season with salt and pepper. Serve hot.

W
hether you’re serving a small army at your house, or bringing a dish to a potluck party, it’s best if you have everything in one giant pan. Here are my favorite feast recipes. They’re easy to make, can be prepared ahead, and will disappear as soon as you serve them up!

Real Housewife Rigatoni Bake

Makes 8 to 10 servings

There is nothing better than an Italian pasta bake, especially since you can make it ahead of time and munch on the leftovers (if there are any!) for days. I always make sure to add veggies to my casseroles so my kids are getting more than just meat, pasta, and cheese. To make this casserole completely vegetarian, you can substitute 10 ounces of sliced cremini mushrooms for the sausage.

6 tablespoons extra-virgin olive oil, divided

1 pound sweet Italian pork sausage, casings removed

1 large onion, chopped

1 garlic clove, minced

9 ounces fresh spinach, rinsed but not dried

1 medium eggplant (1 ¼ pounds), cut into 1-inch cubes

3 ½ cups The Quickie Tomato Sauce (
page 22
)

Salt

Red pepper flakes

1 pound rigatoni or ziti

1 cup shredded fresh mozzarella cheese (partially freeze for easier shredding)

1.
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up the meat with the side of a spoon, stirring occasionally, until it loses its raw look, about 6 minutes. Push the sausage to one side of the skillet.

2.
Add the onion to the opposite side and cook, stirring the onion occasionally, until translucent, about 4 minutes. Add the garlic, stir the sausage and vegetables together, and cook until the garlic is fragrant, about 1 minute. Transfer to a large bowl.

3.
Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the spinach and cook, stirring occasionally, until the spinach is wilted and tender, about 5 minutes. Drain in a wire sieve. Press on the spinach to extract some of the excess liquid. Stir the spinach into the sausage mixture.

4.
Heat 2 tablespoons oil in the skillet over medium-high heat. Add half of the eggplant to the skillet. Cook, stirring occasionally, until the eggplant is lightly browned, about 3 minutes. Do not add more oil to the skillet. Add ¼ cup water and cover the skillet. Cook until the eggplant is tender and the water has evaporated, about 5 minutes. Add to the sausage mixture. Repeat with the remaining 2 tablespoons oil and eggplant, and another ¼ cup water. Add the eggplant to the sausage mixture, then stir in the tomato sauce. Season with salt and red pepper flakes.

5.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni and cook according to the package directions until al dente. Drain well and return to the cooking pot. Add the sausage and vegetable sauce and stir well. Lightly oil a 15 × 10-inch baking dish. Spread the pasta mixture in the baking dish. Sprinkle with the mozzarella. (The pasta can be prepared, cooled, covered, and refrigerated up to 8 hours ahead. Uncover before baking.)

6.
Position a rack in the center of the oven and preheat the oven to 350°F. Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. (Allow 30 minutes if the pasta was refrigerated.) Serve hot.

SKINNY VARIATION: