Category: Italian

No. 638Recipe Card Posted on by — Leave a comment

Spaghetti with Marinated Artichokes

SPAGHETTI WIITH MARINATED ARTICHOKES | Bijouxs Little Jewels

Spring is finally here! Artichokes are popping up everywhere from famers markets to the supers. This recipe is an example of a fresh, simple recipe that can be used to create many other recipes, No. 638 Marinated Artichokes with White Wine from the Collection Membership.

MARINATED ARTICHOKES

I love making this classic recipe at home. The very best option is to find small fresh artichokes, or frozen, but in this case I used canned artichoke hearts and made to make them due. They are small, so that was a win for this recipe.

SPAGHETTI WIITH MARINATED ARTICHOKES | Bijouxs Little Jewels

MAKE IT FRESH ALONG THE COAST

Living along the Central Coast brings and with it miles of farm fields, and some of the best produce in the Golden State.  Artichokes are a big crop along the coast. We had an Artichoke Festival for years, but the tough times caused them to fold. This recipe is quite simple with only artichokes, garlic, fresh thyme, Chili de Arbol and bay leaves for the marinade. The olive oil, garlic, lemons and white wine create a delicious sauce. After the sauté on the stovetop, drain the artichokes but reserve the cooking liquid. It will keep the artichokes full of flavor and can be the base for other recipes. Serve them with hummus dip and pita for an appetizer.

SPAGHETTI WITH MARINATED ARTICHOKES

I reheated the marinated artichokes gently on the stovetop and added some extra olive oil. Then I added some al dente spaghetti to the pan and created the pasta dish shown. I removed the herbs and bay leaves but the left the lemon peel in, it adds a fresh bright bite to the pasta.

SPAGHETTI WIITH MARINATED ARTICHOKES | Bijouxs Little Jewels

SPAGHETTI WIITH MARINATED ARTICHOKES | Bijouxs Little Jewels

Savor the Spring season.

No. 630Recipe Card Posted on by — Leave a comment

Spicy Sausage Ragù

Spicy Sausage Ragù | Bijouxs Little Jewels

I know, yes you are reading this correctly, cinnamon in the sauce? Yes, this recipe is based on a dear friend’s fabulous sauce; very few people guess this secret spice. The spicy seasoning mix and Italian sausage contribute the sauce’s richness and complexity.

TOMMY’S SAUCE

Our dear friend Tommy shared this recipe with our family many years ago. I can’t tell you how many pounds of sauce have been created. Everyone from  kids to adults love this sauce. It is a unique take on spaghetti sauce. I shared it here . Unique just like the man, this sauce was created with families in mind.

SAUSAGE RAGU

Many sausage ragùs are sweet, however making the sauce with Hot Italian Sausage really kicks things up. The time spent cooking this sauce on the stove is so worth it. Put on your favorite show to binge and relax. Watch the sauce, stirring often as the sauce begins to thicken. During the last hour keep your eye on the pan, do not let the sauce stick to the bottom of the pan. Add more water if the sauce gets too thick during cooking.

SLOW COOKING

Time is on your side for flavor, so don’t rush the cooking time. This sauce is even better made the day before. Cool, refrigerate and gently reheat to serve. I like using a short pasta like rigatoni or penne with this rich meat sauce.

 

No. 617Recipe Card Posted on by — Leave a comment

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.

No. 609Recipe Card Posted on by — Leave a comment

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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