Aesthetic Homemade Italian Recipes
ELYSSA TOMCZYK
Aesthetic Homemade Italian Recipes ELYSSA TOMCZYK
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elcome to my small family, where memories at four years at college are shared with close friends at a apartment around a table telling stoies while we eat pizza that our friends tried to cook with the small amount of money in pocket.
This is the kind of aesthetic, down home italian cooking that my friends and I love to cook when we don’t have enough money to get take out food. Now of days, we have a tradition that every friday we take turns cooking for everyone else. It helps become better chefs and try new foods that we havent even tired. It is a fun time if I say so myself. I incourage you to gather your firends and try it as well. This is accessible and uncomplicated home-style cooking. With many of the recipes, it doesn’t matter if you’re cooking for four or fifteen; changing the qutites is easy. The recipes are flexible and nearly foolproof, so you don’t have to worry about making everything perfect. It's suppose to fun, not stressful. In my opinion, anytime you invite someone into your home and cook for them, you are making them part of your family. So don’t worry about finishing all your preparations before the guest arrive. Invite everyone into the kitchen to help make the meal you’ll share together. Personally, I am honored when someone asks me to help in the kitchen. That’s when I know they’re really letting me into their life and trust in me when I cooking for my friends that I love and care about. So that’s why I’ve chosen to gather my favorite recipes, those that are a bit more causal both to make and to serve. It’s fun food, nothing too fancy, but it’s all deeply statisfying. After all, you’re also inviting me into your home by making these dishes; I want you to be proud when you serve them. Traditions help us understand who we are and where we come from. Sharing a meal helps define who we are as a small family. Hopefully in this book you’ll find heaping portions of tradition and culture, of good food and the small family at college togethness. And perhaps it will inspire you to create new traditions of your own and making the memories that will stay forever.
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7 Small Bites
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4 Servings Here’s a fun italian twist on a classic salad
•1 tsp mustard • 2 garlic Cloves • 1 tbsp anchovy Paste • 2 tbsp worcestershine sauce • 3 tbsp parmesan cheese • 4 tbsp olive oil • salt and pepper • 1 head romaine lettuce • ½ - 1 cup crouton
Step 1:
Mix all ingredients except for the romaine and croutons in a blender. After blending all the ingredients, but everything into a big bowl that you know you can save leftovers for later at any time and anywhere when you are craving italian caesar salad
Step 2:
Blend well with your spatuala. stir it deep and even on the corners. Then you feel confident, pour onto the lettuce. Blend it again. This will help get flavor to all the lecture and making the tase all around amazing. Lastly toss and top with croutons who wouldnt have some on their salad?
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1 Servings The more refinded take on the all-American classic
•½ cup mayonnaise • 1 tbsp fresh lemon juice • 1 tbsp lemon zest • 2 clices wheat sourdough bread • 6 ounces of sliced prosciutto • 3 cups of arugula • 2 sliced tomatoes • 1 tbsp olive oil • salt and pepper
Step 1:
In a small bowl, whisk the mayonnaise, Lemon juice, and zest to blend. Set the mayonnaise mixture aside.
Step 2:
Toast the beard on the toaster until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toast, dividing equally.Top with the arugula, then the tomatoes. Dizzle the oil over the sandwich. then sprinkle with salt and pepper.
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4 Servings Easy and quick homemade pizza everyone will love!
•2 ½ cups flour • 1 tsp salt • 1 Tsp sugar • 1 tbsp fast rise yeast • 1 cup water • 1 tbsp oil • ¼ cup tomato sauce • 1 Tsp italian seasoning • ½ tsp arlic powder • ½ Tsp salt • ½ Tsp pepper • 1½ cups pepperoni slices • 1 cup shredded mozzarella cheese • 3 tbsp grated parmesan cheese
Step 1:
In large bowl, mix first indgredients (Flour, salt, sugar and fast rise yeast) Mix water and oil; add to flour mixture. Turn onto floured surface; knead for two minutes. Place in a greased bowl; turning to grease top. Cover and let raise for 20 minutes. Punch down; place on 12in, greased pizza pan. pat into a circle.
Step 2:
Now mix, tomato sauce, italian seasoning, garlic powder, salt and pepper all over crust. put a few pepperoni slices on top of sauce. Sprinkle with mozzerall, and the permesan. Put the rest of the pepperoni on and repeat the cheese layer
Step 3:
Bake at 400° for 20 minutes until light brown
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6 Servings The dish that makes you feel rich and no regrets!
•1 tbsp olive oil • 1½ Pounds of boneless, skinless chicken thighs • ½ cup finely chooped shallots • 1 tbsp minced garlic • 2 tsp chopped rosemary • ½ Cup dry white wine • 4 cups marinara sauce • 1 pound dried Linguine • ½ Cup grated parmesan cheese
Step 1:
Heat the oil in a large, heavy skillet over medium-high heat. Add the chicken and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots, garlic, and rosemary, and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the marinara sauce. Bring to simmer. Reduce the heat to medium-low and simmer gently until the flavors blend for about 10 minutes.
Step 2:
Meanwhile, bring large pot of salted water to a boil. Add the linguine and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to the coat. Transfer to bowl and sprinkle with parmesan cheese
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“Life is about exploring the pasta-bilities.� 17 Mozzafiato