Proud of this one- I made my own broth out of bone broth packets and boiled down veggie scraps, made my own pickled mustard greens (3 days), braised the beef and all the spices down yesterday for 3 hours. Many hours and days went into this dish and it was so satisfying to finally enjoy!
Zero oil and unbelievably cheap
Instead of bechamel you can make a nice and light tomato sauce with a combination of canned tomatoes, fresh tomatoes and tomato paste for a rich aroma.
Cut 1 large onion into dice, put a pot on low heat, add 3 TBS of olive oil, sautee the onions for 7-8 minutes (without getting color on them), add the fresh tomatoes (also cut into dice) , sautee for additional 5 minutes, add 1 TBS of tomato paste, roast for 1 minute and add a can of tomatoes, bring up to a boil and simmer for 1 hour on low heat with the lid askew. Season with salt and freshly milled black pepper, add a bit of olive oil if needed. Chunky and rustic looking.
Cook the boiled eggs, cut the mozzarella into pieces, take a handful of basil, peel the salsiccia from its casing, grate the hard cheese (pecorino, grana padano, parmiggiano reggiano etc.)
Cover the bottom of the baking dish with a layer of your tomato sauce, add the layer of lasagna shells, another layer of tomato sauce, salsiccia, eggs, mozzarella (or ricotta), fresh basil, grated cheese, a layer of pasta shells, tomato sauce and so on...
4 to 5 layers. For a DIY lasagna dish lost somewhere between the North and the South of the italian boot. Garfield would approve...😋
Ignore the mess around the plates, but here are some dinners I've made for my partner and me this week! (I'm trying to get better at plating my dishes, I don't know why I'm putting chive everywhere lol)
Pre fermented brioche bun toasted
Slow cooked grilled beef reduced with Worcestershire sauce duck stock and balsamic vinegar with freshly ground nutmeg cooked for three hours until thick
with cream cheese and Parmesan
suggest a name
Original italian name of the dish: Spezzatino con pomodori e piselli
INGREDIENTS: beef cut into chunks (400 g), one onion (diced), a couple of garlic cloves (we sliced them lengthwise), a can of tomatoes (some nice canned tomatoes that won't be acidic) or fresh tomatoes, 400 g of peas (fresh or frozen), some red wine, salt and freshly milled black pepper, potatoes, butter, white pepper.
PREPARATION: cooking pot with 3TBS of olive oil inside -> moderate heat -> sautee the onion and garlic for 6 minutes (without burning them) -> cut the beef into mouthsized pieces -> add to the pot and roast for 6 minutes -> deglaze with red wine and let it evaporate -> add a can of tomatoes and a bit of water (or cut fresh tomatoes) -> lower the heat and cook for about an hour and 20 minutes or until the meat is fork tender -> add salt and black pepper -> add the peas the last 20 minutes -> plate up and enjoy
We served the beef with buttered boiled potatoes (when cooked, potatoes tossed in butter, salt and white pepper).
Relatively simple and very delicious.
😋
Ingredients List
For the Salmon:
4 salmon fillets (thick cuts work best)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
For the Spinach Filling:
1 cup fresh spinach, chopped
4 ounces cream cheese, softened
2 tablespoons shredded Parmesan cheese
3oz shredded mozzarella
1 clove garlic, minced
¼ teaspoon red pepper flakes(optional for heat)
If you love extra flavor, you can also add a squeeze of fresh lemon juice or some crumbled feta to the filling.
Step-By-Step Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375 degrees,If you’re using an oven-safe skillet, you can cook everything in one pan. Otherwise, line a baking sheet with parchment paper.
Step 2: Prepare the Spinach Filling
In a small bowl, mix together the cream cheese, Parmesan, chopped spinach, mozzarella,minced garlic, and red pepper flakes. Stir until everything is well combined. The mixture should be smooth and spreadable.
Step 3: Prepare the Salmon Fillets
Pat the salmon fillets dry with a paper towel. Using a sharp knife, cut a pocket in the center of each fillet, being careful not to cut all the way through. This will hold the filling.
Season the salmon with salt, black pepper, garlic powder, and Italian seasoning on both sides.
Step 4: Stuff the Salmon
Using a spoon, carefully fill each salmon pocket with the spinach and cream cheese mixture. Gently press the filling inside so it stays in place.
Step 5:Bake the Salmon
Transfer the salmon to the preheated oven and bake for 23-25 minutes, or until the salmon is cooked through. The flesh should be opaque and flake easily with a fork.
Step 7: Serve and Enjoy
Remove the salmon from the oven and let it rest for 2-3 minutes before serving. Garnish with fresh parsley and a squeeze of lemon juice for an extra burst of flavor.
We got to stay in Tokyo for a month, hit up the supermarkets instead of the konbini this time around.
Home made pinsa is becoming an addiction in our house, it's just too good
Made some hazelnut crust, cherry, peanut butter mousse cake with chocolate ganache topping!!
The bruschetta is my homemade sourdough Italian loaves. 😘