Not only has my boyfriend been learning to speak Italian, but he has also been cooking the most amazing Italian food. This is one of his recipes and is easy to make along with being delizioso.
For the marinara:
1/2 onion, diced
2 cloves of garlic, peeled and left whole
24 oz tomato puree
salt and pepper to taste
basil leaves, fresh and torn
1 tsp red chili pepper flakes
1 tsp sugar
For the shells:
1 box jumbo pasta shells
1/2 cup ricotta cheese
2 cups mozzarella cheese, grated
1/2 cup Parmigiano Reggiano
10 oz spinach (boiled and diced)
Pepper to taste
Add all ingredients for the marinara together and simmer for 1 hour. Once marinara is done, heat oven to 350F and boil pasta shells. Mix cheeses with spinach and pepper. Once shells are done, rinse with cold water to make them easier to handle. Place shells on paper towel or clean kitchen towel to absorb water. Take a baking sheet and place a portion of the marinara on the bottom of the pan to prevent sticking. Stuff each shell with the cheese mixture and place in baking pan until the pan is full of shells in a single layer. Top with the remaining marinara and sprinkle some Parmigiano Reggiano on top, bake uncovered for 30 minutes.
I had my first online cooking class experience yesterday. It was a lot of fun. I went through the cooking school named Cozymeal. They have cooking schools throughout North America and, due to the pandemic, the classes have moved online. I have been wanting to try one for awhile.
I choose an Italian cooking class. The chef, Chris, was very informative and taught the group many great techniques as well as the history of the food. He even had an Italian opera singer Zoom in from his home whereas he sang a wonderful song.
This is the first of the three recipes we cooked. It is very simple and delicious. It comes from Tuscany.
1/2 loaf of Italian crusty bread
2 cups heirloom cherry tomatoes, sliced and quartered
1 bunch of fresh basil (10-15 leaves) rough chopped
Salt and pepper to taste
Extra virgin olive oil
1 TBS red wine vinegar
Preheat oven to 425F. Chop slices of bread into large crouton shape. Toss with olive oil (enough to lightly coat). Lay out the croutons on baking sheet in single layer with appropriate spacing between each piece to vent. Place in oven and toast until they appear toasted on all sides (10-15 minutes).
Place tomatoes, basil, salt, pepper, 2 TBS olive oil, 1 TBS red wine vinegar in a bowl, mix and let sit for 20-30 minutes.
Once croutons have cooled, mix with marinade.
Other two recipes to follow (Tiramisu and fresh pasta dough with lemon cream sauce.