I’m pretty sure Italian food is my forte because that’s usually my go-to genre of food when the lady asks “what are we having for dinner??” and I think i’ve mastered the art of pasta making.
As usual, all of my entrées are pretty simple. I just created a quick fettucini from scratch. My recipe is has been altered and finagled a bunch but what I have so far is: 1 cup or semolina flour and 1 cup of regular flour, 4 eggs and a tablespoon of EVOO.
For the pasta, I made a quick pesto cream sauce consisting of pesto, heavy cream, red onions, tomatoes, sausage, and some green beans diced small. Cook the italian sausage before hand, sauté the onions, toss in all the veggies and sausage and let that cook for about 3 minutes. Then add about a 1/4 cup of pesto (or however much you prefer) and finally stir in 1/4 to a 1/2 cup of heavy cream and BOOM! There’s your sauce. It’s really that easy.
The salad is pretty easy too. Balsamic reduction sauce: 1/2 cup of balsamic vinegar and 2 heaping tablespoons of sugar. Bring to a boil for about a minute and then simmer for 10-15 minutes and then let it cool and become sort of syrupy. Just a warning, balsamic vinegar is really pungent when boiled in large quantities so beware because it could singe your nose…really though.
I then cut up some fresh mozzarella and tomatos and more red onion. Toss those together with more EVOO and fresh ground pepper. Spoon it over some fresh greens and then drizzle that delish balsamic over it. MMM!!! Pretty easy!!
‘Til the next dish!