Category: Italian

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Simple Linguine with Clam Sauce

Simple Linguine with Clam Sauce | Bijouxs Little Jewels from the Kitchen

From the pantry to the table this Simple Linguine and Clam Sauce will be on repeat in your home. Bijouxs Collection Membership Recipe No. 617 Prego!

LINGUINE AND CLAMS

For years I ordered this dish when I dined out, little did I know how easy it is create at home, plus it uses basic on-hand pantry ingredients–a little kitchen jewel.

CANNED BABY CLAMS

Canned clams are available in almost any market, as is the bottled clam juice. People may shy away thinking this dish may taste fishy, but no, the baby clams are mild and sweet. This is a pasta dish you can serve to almost anyone and they may not guess there are clams in the sauce. 

CLASSIC ITALIAN

Linguine and Clams is a traditional Italian dish. This is a take on the dish with a few twists. The linguine is cooked in the clam broth, which adds deep flavor to the pasta, and keeps the sauce light. This method also makes cooking the recipe very easy. The other twist is to top the pasta with toasted bread crumbs Sicilian style. Then just a  touch of fresh parsley and oregano complete the pasta.

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Pesto Stuffed Shells with Truffle Marinara Sauce

Pesto Stuffed Shells with Truffle Marinara Sauce | Bijouxs Little Jewels

Large pasta shells stuffed with basil pesto and baked in a Truffle Marinara sauce, easy dinner Italian elegance-Pesto Stuffed Shells with Truffle Marinara Sauce from the Membership Collection.

SHELL PASTA

The large shell pasta is perfect for stuffing. I like the simplicity of stuffing the shells with pesto, it makes the recipe easy to prepare. I also like the lighter take on this pasta dish, not loading up on a heavy cheese stuffing.

STORE BROUGHT INGREDIENTS

The key to the simplicity of the recipe is that you are using store-bought pantry items for the bulk of the recipe. Jarred marinara sauce, ready made pesto, and grated cheeses are easily pick up on the way home.

STAUB GRATIN

Consider this an investment piece in the kitchen you will use over and over again. You have seen it many of my recipe photographs, it really is a little jewel. Mine was a limited color Jenni Kayne color, but the new Grenadine color is lovely.

Pesto Stuffed Shells with Truffle Marinara Sauce | Bijouxs Little Jewels

DINNER IS SERVED

This simple pasta dish makes a dinner alongside a green salad and toasty garlic bread if desired.

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Fusilli with Anchovy Butter & Lemon Garlic Breadcrumbs

Fusilli with Anchovy Butter & Lemon Garlic Breadcrumbs | Bijouxs Little Jewels

This recipe is a preview from my new cookbook “Simple Italian”. Curly spirals of Fusilli pasta are bathed in a mild anchovy butter, then tossed with crispy Garlic-Lemon Breadcrumbs-Recipe No.609 from the Membership Collection.

FUSILLI PASTA

Fusilli is one of the loved pasta shapes, the curly spirals are the prefect vessel to grab and hold the sauce, in this case, a mild Anchovy Butter pan sauce. I know, anchovy butter does not get your attention but the mild Unami flavor is an Italian classic. This recipe is a take on one from Ina Garten’s Be My Guest with Bobby Flay. So if Ina likes it, it has to be good.

GARLIC LEMON BREADCRUMBS

The crowning glory to the pasta are the Toasted Garlic-Lemon Breadcrumbs, not be to missed. The crispy crunch is the perfect finish for the creamy pasta. Beautiful Food by design.

SIMPLE ITALIAN FOOD

Simple Italian Cookbook | Bijouxs Little Jewels

This recipe is a preview of my 5th cookbook “Simple Italian” in now production. This project is close to home, with many of the recipes from my own family kitchen. Coming soon!

 

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Polenta with Gruyère & Herbs

Polenta with Gruyere & Herbs | Bijouxs Little Jewels

Classic Italian polenta goodness with a French twist on flavor-Polenta with Gruyère & Herbs the newest recipe in my Membership Collection.

LATE SPRING

Polenta is one of most comforting dishes I know. Fine grain cormeal cooked with cheese, butter and herbs, perfect side dish for the late spring chilly weather. Along the coast we only get to see small glimmers of spring. The late rain is bringing fresh green shoots in the garden.

ITALIAN COMFORT FOOD

Polenta is one of the favorite Italian comfort foods. My Mushroom Ragu, the rich no-meat version is delish served a top of creamy polenta. But a pure and simple bowl of polenta makes a wonderful side dish or served with a fresh green vinaigrette salad.

FRENCH HERBS

A little change up to the classic herbs added to the polenta by way of France. Thyme, rosemary and tarragon are personal herb favorites, although feel free to include your own favorites.

Polenta with Gruyere & Herbs | Bijouxs Little Jewels

GRUYÈRE CHEESE

The creamy textures you see in the photos are creamy strands of melting Gruyère cheese, adding a richness to the polenta. Gruyere is my cheese of choice for Instant Pot Canyon Bistro French Onion Soup, a classic recipe. This creamy polenta makes a great side for grilled meats or fish or as a base for your favorite pasta sauce.

Feel a little French today with Polenta with Gruyère & Herbs No. 597 from the Membership Collection. Thank you to all my new and loyal members!

 

 

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Mushroom Ragu

Mushroom Ragu | Bijouxs Little Jewels

This ragu is bursting with mushrooms and complex umami flavors, this may become your new Sunday sauce–Mushroom Ragu No. 595 in the Collection, another Little Jewel from the Kitchen.

MUSHROOMS

A vegetable based ragu so rich you will never miss the meat. Mushrooms are the key along how they are cooked, no rush here. This sauce is a great weekend project, perfect for Sunday Supper. Although this is a meatless sauce, the complex flavors beguile the diners. How can there be a ragu without meat? The answer is the richness from mushrooms, along with some traditional and not some not-so traditional ingredients.

L’ARTUSI, NYC

The recipe has been on the menu from day one at L’Artusi, and it is said there would be an uprising if it leaves the menu. Gargenelli pasta with mushroom ragu, ricotta salata. So loved, it can be ordered via Goldbelly here. Of course, although it relies on humble ingredients, all the parts must be just right for the sauce to come together. I followed the chef’s tips, such as brushing the mushrooms with a paper towel, avoiding any extra water. (I was one of those cooks who purchased a mushroom brush, but it is lost in the drawer of my food tools). Looking at this upgrading to improved mushroom brush.

RAGU INGREDIENTS

I have made this recipe a compilation of recipes, resulting in what I think is just a dandy mushroom ragu. Besides the mushrooms, the other cast of characters in this sauce are easy to find and work with in the kitchen. Onion, tomato paste and pasata, along with sauce favorites cream, butter, cheese and wine-what’s not to love. Ingredients such as Sicilian oregano, Red Boat fish sauce and mushroom broth are a some of the unique things you may not have on hand, but an easy order from Amazon.

SERVE THE SAUCE

I enjoy the ragu over polenta, Bob’s Red Mill makes an organic one, again Amazon, the stores don’t seem to carry their organic one. This umami-rich sauce is a winner over creamy-dreamy polenta. Also a great sauce for your favorite pasta.
Your new Sunday sauce from Bijouxs Little Jewels from the Kitchen.

 

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