"The Holiday Brunch"

"Cooking is like love, it must be entered into with abandon or not at all."

This is one of my favorite quotes and, in a sense, encapsulates who I am as a person and a Chef..

Now I'm sure that more then a few of you could agree that each and every year sees the holiday season come quicker and quicker; so that before you know it the kids have no sooner gone back to school then a crazy headlong rush to New Years Eve has begun, with decorations for Christmas competing with Halloween and Thanksgiving from the end of August onwards..

It becomes such a mad dash, and with the commercialized bombardment of each new holiday as it nears, an almost mind numbing onslaught..

It's truly times like these that I wish I could go back to when I thought things were simpler, warmer and more heartwarming..

To those days, as I kid, when the family's would gather around each new holiday and take their time, tell stories, hold grandchildren and relax in the warm glow of the holiday spirit..

To often it becomes about the gifts and the next big thing, instead of treasuring the time we have with those we love and cherish on this earth..
 
I think as I've gained in age, if not always in wisdom, I've come to regret not always remembering what truly should have mattered to me all along..

Now, with finally coming back to a place to call home and a community to share with, I've wanted to start some new but old traditions in me and my Baby's home..
 
The first one I'd like to talk to you about is the return of the "Holiday Brunch"

To me this idea reminds of early mornings at my Granny's house with the family gathered around talking, eating and opening presents slowly all morning long..

Nothing could feel better then the idea of having a large gathering of family in the house just spending time together, it's really what the Holiday's should be about after all..

As much as I love food, cooking and photography I could go on and on about each and every dish, from the tastes and aromas all the way to the lighting and display; but for today let me just say that a brunch is one of those meals that can truly run the gamut of tastes and flavors..

Being a mix of breakfast, lunch and dessert dishes gives you the freedom to truly get creative both in your presentation and choices. For me though, for this year, I wanted some simple, easy, warm and comforting dishes to choose from..

After a couple of trips to places like Pat's Marketplace and Gemelli's I got started on what would be my food fare for the family on Christmas morning..

Remember the choice is yours on what to make and the possibilities can be truly endless..

So this year I'm bringing it back, for my family and friends, and maybe with this for a little inspiration you might do it to..

Because it is, oh so, "Definitely Delish"

"Banana French Toast Bake"
—This is one of my nieces personal favorites no matter what time of year, or time of day, it is...
I love it because it can be done a day or two ahead and kept refrigerated until you're ready to cook...

Ingredients:
French Toast:
4-5 small packages King's Hawaiian Rolls
1 8 oz. package Cream Cheese
2-3 Bananas, Sliced
6 Eggs
2 cups of Milk
2 cups of Half and Half
1/4 cup Sugar
1/4 Maple Syrup
1/2 teaspoon Cinnamon

Maple Vanilla Sauce:
1/2 cup Light Brown Sugar
2 tablespoons Maple Syrup
1/2 cup Heavy Cream
4 tablespoons Butter
1 teaspoon Vanilla Extract

Directions:
1. Cut King's Hawaiian Rolls into 1 inch cubes and place on baking sheet..
2. Bake in oven at 400 degrees for several minutes, until buns dry and turn slightly golden
in color..
3. Place half the cubes into a Baking dish or foil wrapped spring-form pan..
4. Cut cream cheese into small cubes and place over bread in dish. Top with sliced Bananas, 
then cover with remaining bread cubes. (You can also mix in Chocolate chips if desired)

5. In a large bowl, beat eggs. Add milk, half & half, sugar, syrup and cinnamon-mix well..
6. Pour mixture over bread, cover and refrigerate 8 hours-or overnight..
7. Remove from refrigerator approximately 30 minutes before cooking and cover with foil.
8. Pre-heat oven to 350 degrees, then bake covered for 30 minutes..
9. Uncover and continue baking 25-30 minutes more, until a knife inserted into center comes
out clean..
10. To make the Maple Vanilla Sauce; combine all ingredients except Vanilla extract in a
saucepan and bring to a boil, lowering heat and simmering for 5 minutes. Remove from heat
and add vanilla..
11. Serve "French Toast Bake" warm with Maple Vanilla sauce drizzled over top and dusted with powdered sugar..

"No Fuss Eggs Benedict"
—When cooking for a crowd it's always helpful when you can make multiple
dishes together or in the same pan. For this Brunch I did a mix of several of
these time saving techniques, such as store bought pie dough and using the
same pan for the candian bacon, bacon, sausage and chicken fried steaks.
The last trick used the pot I was cooking pasta in to help me with these
delish devils...

Ingredients:
English Muffins (as many or as few as you want to make)
Eggs (You'll need one for each Eggs Benedict)
Canadian Bacon (Again one for each sandwich)
Holandaise Sauce mix (I used Knorr's brand but any will do and home
made, time permitting, is always the best)
1 cup of Milk
2 tablespoons unsalted Butter
Freeze dried or Fresh chopped Parsley

Other:
Pam or other Non-stick cooking spray
Plastic Wrap

Directions:
1. Mix powdered Hollandaise sauce mix with milk and butter in a small saucepan and heat stirring over medium heat. Set aside till needed (if it thickens or cools to much, add a tablespoon of water and heat till smoothand creamy)
2. Using a separate pot of water on the stove; bring it to a low boil, then go on to step 3. (I used the pot of water I was making my Pasta in for the brunch I was preparing)
3. Using a small bowl (like a ice cream cup); take a 1 foot section of plastic wrap and place over the bowl in center pushing down making and
indentation. Spray the plastic wrap with the cooking spray, then crack an
egg into the center of the bowl. Wrap the sides of plastic wrap around the
raw egg creating a bag or pouch, then set aside and repeat with the
remaining eggs you are using (as many eggs for as many Eggs Benedict you
are making)

4. Toss the plastic wrapped egg pouches into the boiling water for 4 minutes; meanwhile slice and toast your English muffin halves, while frying the Canadian bacon in a pan..
5. Using a slotted spoon remove the eggs from the water and set aside till
cool enough to touch while you finish toasting and frying..
6. Now arrange your muffin halves on a tray; set one piece of Canadian bacon on top of each, then carefully open the plastic wrap and place one perfectly poached egg on top..
7. Now using a spoon, drizzle the hollandaise sauce over each-followed by a pinch of parsley for garnish.. 

Since learning this trick I've yet to fail in poaching an egg for just about any dish I've wanted to use one in, where as before I almost never got it cooked right..

"Vodka Sauce with Pancetta and Peas"
—I love this one for any meal, Brunch or otherwise, because it is such a
simple sauce to make but is always full of a wonderful amount of flavor. It's
definitely a recipe that's sure to please any guests.

Ingredients:
3 tablespoons Unsalted Butter
2 Garlic Cloves, finely chopped
1 28 oz. can Crushed Tomatoes
1/4 teaspoon Red Pepper Flakes
1/2 cup of Heavy Cream
1/4 cup of Vodka (I always keep a bottle of our LIV Vodka from our local Long Island distillery on hand for this recipe)
4-6 ounces thick cut chopped Pancetta
1/2 cup of Frozen Peas (more if desired)
1/4 cup Parmesan cheese, shaved (extra on side for guests)
Sea Salt & Ground Pepper
2-3 Tablespoons Fresh chopped Italian Parsley
1 pound Penne Pasta

Directions:
1. Bring a large pot of salted water to a rolling boil and add Penne pasta,
cooking til al dente-aproximately 11-13 minutes..
2. Meanwhile, in a large deep Skillet, melt butter over medium heat. Add
Garlic and cook until golden, aproximately 2 minutes. Add Pancetta and
cook for 2 minutes more-remove to towle to drain..
3. Add Crushed Tomatoes and red pepper flakes and simmer for 5-6 minutes..
4. Stir in Heavy cream and, stirring well, for 1 minute..
5. Add Vodka and continue stirring for 2 minutes more, season with salt and pepper..
6. Toss drained pasta with sauce, pancetta, peas, parsley and cheese-mixing well..
7. Serve garnished with additional cheese and parsley on top..

"Apple Cinnamon Galette"
—One of my favorite things in the world is apple pie; that is why for a Brunch (when time is limited) I love taking out this simple french pastry technique, the Galette, to wow my audience. Always looks so amazing, and the taste, it never disappoints...

Ingredients:
2 Rome, or other large Apples
1 Stick of unsalted Butter
2-3 tablespoons of Organic Sugar
1/2 teaspoon of Cinnamon
1/8 teaspoon of Nutmeg
1/4 cup of Sliced Almonds
1 package Pillsbury pre-made pie dough (You can make your own, but when creating so many dishes it can be a life saver to use pre-made)
1/2 teaspoon of Cinnamon Sugar (McCormick, or your preferred brand)
1 tablespoon Sugar in the Raw (Turbinado Sugar)
1 Egg +1 teaspoon of Water (for Egg wash)

Directions:
1. Set butter in dish and allow to soften at room temperature (do not microwave), when the butter has softened enough to work with; add cinnamon, nutmeg and organic sugar then mix together well-adjust cinnamon and sugar til it reaches desired taste..
2. Then take your sliced almonds and crush them using a food processor into smaller pieces, mix the almond pieces with the cinnamon sugar spread till well combined.. 
3. Pre-heat oven to 350 degrees f. Now core both apples; cutting them in half from top down afterwards, leaving you with two equal halves. Preferably using a mandolin slicer (but a sharp knife and steady hand will do), slice apples creating slices about 1/8 inch or more in thickness. Set aside til ready..
4. Take out one sheet of pie dough from package; roll it out onto a lightly floured piece of parchment paper, then spread the Cinnamon Almond Sugar Spread onto the center of the dough leaving a border about one inch from the edge clean..

5. In a circular pattern arrange apple slices; start from either the outside in or a spiral from the center out, this is more personal preference but it'll create a lovely look when baked and served..
6. Mix egg and water in a glass and using a pastry brush (basting brush), brush down the edge of pie dough-folding it over top of the edge of the apples. After working all the way around the Galette, brush down the pie dough on top and then sprinkle with the Turbinado sugar..
7. Take a few dash of cinnamon sugar and sprinkle it over the exposed apple slices; then set it in the oven to cook for approximately 60-65 minutes, the dough will turn nicely golden brown and the apples will soften when finished. (It can be made quicker at 425 degrees for 35-40 minutes if made by itself-to ensure several items for the brunch were done at the same time, I adjusted accordingly)
8. Serve alone or ala mode with Ice Cream, or homemade whipped cream..

“Vegetable Frittata with Pancetta and Cheese”
—If you’ve never tried a frittata before, they are this incredibly versatile dish that is more than an omelet but less than a quiche. It’ll taste as good cold or room temperature as it does fresh from the oven; and luckily, it is also a dish you can prepare ahead of time. Thus making it a perfect accompaniment to your Holiday brunch..

Ingredients: 
6 ounces diced Pancetta (you can use boars head brand diced pancetta available at Pat’s market as well as Stop and Shop’s in your neighborhood-optionally you can use 4 slices chopped cooked bacon)
1 small Vidalia onion, sliced
Several baby Bell mushrooms, sliced
7-8 Eggs, at room temperature
3 tablespoons Cream
2-3 tablespoons Butter, just barely melted
2 teaspoons Olive Oil, plus additional butter for sautéing vegetables
6-8 Fingerling potatoes, sliced (I used a mix of gold and purple potatoes)
Asparagus, woody ends removed and cut into 2-3 inch long pieces
Grape tomatoes, a handful sliced in half (I used mini Marzano tomatoes available at Pat’s marketplace)
2-3 tablespoons Bel Gioioso Asiago, thinly shaved (though regular Asiago is also fine to use)
1-2 tablespoons Locatelli Romano (regular Romano cheese is also fine to use)
Fresh chopped Italian parsley
Sea Salt and fresh cracked black pepper to taste
Dash of Cayenne pepper

Directions:
1. Pre-heat oven to 350 degrees, wrap a tart pan (if it one with a removable base) in foil and spray with cooking spray..
2. In a separate skillet, cook diced pancetta until it begins to crisp and place on paper towels to drain..
3. In same skillet heat the olive oil over medium high heat and cook the onions and mushrooms until they begin to brown, 10-20 minutes. (Add a teaspoon of butter if necessary)
4. Meanwhile slice and chop all other vegetables as needed, then crack eggs into a bowl and continue to let them reach room temperature. (cold eggs take longer to cook)

5. Remove Onion and Mushroom from skillet and set aside, then add a touch of butter to pan and cook thin sliced potatoes for 5-10 minutes until lightly browned. Remove and set aside, then finish by cooking the Asparagus in the same skillet for 5 minutes, till crisp tender..
6. Add half or more of the various vegetables (tomatoes, potatoes, etc.) and pancetta to the tart pan, then sprinkle with 2-3 tablespoons of the cheeses..
7. Now prepare the eggs by just barely melting the room temperature butter and adding it to the eggs along with 2-3 tablespoons of cream, salt, pepper and cayenne. Whisk gently, but be careful not to over-beat the eggs-then pour into your tart pan..
8. Finish by adding more of your cooked ingredients, as well as a few sliced tomatoes and a last sprinkling of cheese-then place into the oven to bake for 20-25 minutes (or until just set, but be careful not to overcook). Let the frittata cool for a few minutes before unwrapping foil and removing it from the pan..

Garnish with fresh chopped parsley and enjoy..

"Linguine and Clam Sauce" with "Sun-Dried Tomatoes and Pepperoni"

 

It's been a very busy couple of months here at "Definitely Delish"

Not only has it been fourteen hour work days at my regular job, the travel company business, seeing my beautiful goddaughter as much as possible and birthdays..

I've also been working in the little off time I have on creating a surprise for my sweetheart at home—an outdoor spa oasis with hot tub, hanging lights, lanterns and statues..

This took quite a bit of my little free time I had left, but the finished results looks great and I'm happy with it..

 

That's not to say I haven't on occasion been cooking but it's mostly just been dishes I've done a whole lot of times before or have already blogged about, so it wouldn't do to repeat..

Now I've decided to get to you a new, long overdue recipe—an that is this delish dish..

A yummy, flavorful helping of "Linguine in White Clam Sauce" but with a kick—a extra dose of taste has been added with the addition of pepperoni and sun-dried tomatoes to the mix..

So sit back, enjoy and try it for yourself—because I think you'll find it is oh so "Definitely Delish"


"Kicked Up Linguine" with "White Clam Sauce" 

Ingredients:
1 pound linguine (I used GK-Skinny Pasta)
1/2 cup Olive Oil plus 1 tablespoon
1 tablespoon Butter
6 cloves Garlic, finely chopped
3/4 cup dry White Wine
2-3 tablespoons dry Sherry
18 Littleneck or Chowder Clams
1/4 cup Clam Juice
1/4 cup of Chicken Bone Broth
Sea Salt and freshly ground Black Pepper
1 tablespoon fresh Thyme
1/4 to 1/2 a cup Sun-dried Tomatoes in Oil (depending on personal taste)
1 small Zuchinni, matchstick cut with mandolin (or use big side of cheese grater for larger matchstick pieces)
2 ounces (or less) of sliced Pepperoni, cut into quarter wedges
1 tablespoon chopped fresh Italian, flat leafed Parsley (plus extra for garnish)

Directions:
1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente..
2. Meanwhile, warm 1/2 cup of the olive oil, and tablespoon of butter, in a high-sided saucepan (big enough for your clams to rest in a single layer) set over  medium-high heat..
3. Add the garlic and cook until softened, about 2 minutes, until golden (Be careful not to burn)
4. Add the wine and sherry allowing it to cook away slightly, about 1 minute.. 
5. Add the clams, clam juice and chicken bone broth—an then season with sea salt and black pepper.. 

6. Add fresh thyme leaves and half the parsley—then cover pot and cook until the clams open. About 5 minutes..
7. Add drained sun-dried tomatoes (more or less depending on personal taste), pepperoni and zuchinni. Reduce heat to medium and stir to combine..
8. Remove from the heat and stir in the remaining parsley..
9. Drain the pasta (reserving a 1/2 cup of cooking liquid) and toss in a serving bowl with the remaining 1 tablespoon olive oil—adding reserved cooking liquid if needed..
10. Distribute the pasta evenly among six pasta bowls. Top each with equal portions of the sauce, and serve immediately garnished with parsley..

Notes:
1. You can also toss the sauce with the pasta before distributing it to your pasta bowls..
2. Goes well with a nice light white wine, a Sauvignon Blanc or Chateu St. Michelle Reisling is nice..
3. Serve with Sesame Semolina Italian bread with butter..
4. You can also remove some of the clams from their shells, lightly chopping them and tossing with the sauce before serving..

"Pan Fried Gnocchi In Brown Butter Sage Sauce With Pumpkin"

Not quite ready to let go of the Fall season after the Thanksgiving holiday here in the U.S.

I know, I know. We all look forward to those Winter holidays; whether it's for the presents, the snow or the camaraderie—me though, I love Fall and this year it seemed to pass all to quickly...

So as the months prepare to change and all the craziness of December shopping, cooking and running around gets prepared to start—I decided to treat myself to one more dish full of pumpkin, an spice and everything nice...

Hope you'll enjoy it and hope as well that you all have a very blessed and happy holiday season whatever you and yours may celebrate...

 

"Pan Fried Gnocchi" in a "Brown Butter Sage Sauce" with "Pumpkin"

Ingredients:
For the Gnocchi:
1 pound Gnocchi (Store bought or see Recipe in Notes)
3 Tbs. unsalted Butter, cut into 3 even pieces
2 tablespoons of Extra Virgin Olive Oil
1 teaspoon Sea Salt
For the Sauce:
12 Tbs. unsalted Butter, cut into 1-inch cubes
10 large fresh Sage leaves, half of them minced
1 cup Pumpkin Puree
2 tablespoons Dark Brown Sugar
1/2 teaspoon of Pumpkin Spice
Fine Sea salt & freshly ground White Pepper to taste
For the Garnish:
Fresh Pumpkin Seeds
1 tablespoon of Cinnamon Sugar
1-2 teaspoons of butter or oil-optional
Fresh chopped parsley or sage for garnish-optional

Directions:
Cook the Gnocchi:
1. Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi..
2. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in..
3. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute..
4. Meanwhile, heat 1 Tbs. of the butter, and 2 teaspoons olive oil in a 12-inch nonstick skillet over medium-high heat..
5. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it’s fine to add the gnocchi.) Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes..
6. Transfer to a large plate. Repeat with the remaining gnocchi..
Make the Sauce:
1. Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter..
2. When the butter has almost completely melted, stir in the sage leaves. 3. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes..
4. Stir in pumpkin, pumpkin spice and brown sugar then remove from heat..
5. Add the reserved gnocchi and toss to coat well. Season to taste with salt and pepper. Serve immediately.
Garnish:
1. Toast pumpkin seeds in a skillet over medium heat for several minutes, toss with cinnamon sugar and allow to cool on a piece of parchment paper till ready to use. (May add a small amount of butter or oil with the seeds when toasting to allow the cinnamon sugar to stick more, but seeds will be tacky to the touch)

Notes: "For Gnocchi Recipe"
Ingredients:
3 large baking (Idaho) Potatoes (about 1 3/4 pounds), scrubbed
1 large Egg
1 teaspoon Sea Salt
1/4 teaspoon freshly ground White Pepper
Pinch of freshly grated Nutmeg
1/4 freshly grated Parmigiano-Reggiano cheese
2 cups unbleached all-purpose Flour, or as needed

Directions:
1. Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400 degree oven until tender, about 40 minutes.)
2. Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.)
3. Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife..
4. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi..
5. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely.
6. In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well..
7. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough..
8. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become..
9. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead..
10. Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong..
11. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)
12. Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking..
13. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other..
14. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen..

"Fall Colors"

"Pasta e Fagioli-An Amazing Italian Tradition"

"Pasta e Fagioli"

 "Pasta e Fagioli" is a typical Italian dish, which has its origins in the countryside tradition, and of which there are an endless supply of regional variations...

Indeed there is no actual "official" recipe for Italian pasta and beans, but there's practically a recipe for almost every area...

Maybe, in the end, it's the most "national" dish of Italy; present in all regions, from the Alps to the Mediterranean...

"Venice Canals by Gondola"

 

This is just my version, created over time and taking influences and ideas from a variety of sources and regions—in no way is this the definitive version...

Even so, though my "Pasta e Fagioli" recipe has a few personal touches outside of what you might consider the norm (the addition of arugula) - I still love it and any well made pasta and beans soup recipe...

"Italian Pasta & Bean Soup"

I hope that you'll give it a try—you may just find you enjoy it as much as me and my family does; because it is, oh so "Definitely Delish"


"Pasta e Fagioli"

Ingredients:
1 (32 oz.) can of Crushed Tomatoes
1 small can of Tomato sauce (14 oz.)
1 Sweet Vidalia Onion, chopped
9 cloves Garlic, sliced thin
1 can (14 oz.) of Cannellini Beans
1 can (14 oz.) of Butter Beans
1 can (14 oz.) of Dark Red Kidney
1 can (14 oz.) of Chick Peas
10 oz. of thick cut lean Prosciutto, diced
1 pound Ditalini pasta
2 tablespoons Olive Oil
2 cups low sodium Chicken Broth
1-2 cups of Arugula
Sea Salt & Pepper to taste
Fresh chopped Parsley
Fresh Grated Parmesan or Romano cheese

"Pot of Pasta e Fagioli cooking"

Directions:
1. Sauté onion, garlic and prosciutto in the olive oil for 4-5 minutes on medium heat, till onion begins to soften and prosciutto begins to brown...
2. Add crushed tomatoes and sauce and cover, reducing heat to a simmer...
3. Meanwhile rinse off canned beans in a colander, then add to the pot—simmering for 20 minutes...
4. While the soup simmers; bring a separate pot of salted water to a boil and cook the pasta till al dente, follow the box directions...
5. Reserve 1 cup of pasta liquid and drain; then add pasta & reserved cooking liquid to the beans and sauce mixture, stirring on low heat...
6. Add salt, pepper, parsley and arugula to the pot; adjusting the salt or pepper to personal tastes, also add 2-3 tablespoons grated cheese at this time and mix well...
7. Let stand on low heat for 5-10 minutes to meld flavors; if it's too thick you may add some Chicken broth, a little at a time, to reach your desired consistency...
8. Serve while hot with crusty Italian bread and butter...

"Bean Soup just as good the next day"

Notes:
1. I like to mix and match beans, sometimes using Roman or pink, small or large white etc—use what you enjoy best and be creative...
2. When I make Pasta e Fagioli; I prefer it nice & thick, then watery like a soup—an usually serve it as my main meal with hot crusty buttered bread and more grated cheese on the side...
3. Greens are optional, I'll occasionally add Arugula or fresh chopped Escarole for color and flavor—you could also mix the two, or add some chard or kale even but be careful it doesn't change the flavor to much...

"Portofino At Dawn"

"Veal Bolognese Balls with Pasta & Garlic in Oil"

"Veal Bolognese Meatballs"

I love coming home, or getting up on a weekend and throwing a huge pot of sauce on to simmer the whole day. Especially when it's my "Sunday Gravy" or "Bolognese Sauce" recipes; which are just full of a ton of yummy, delicious flavors & meats...

Time, though, is not always on my side. So not to long back I worked out a way of cutting the time down on my personal "Bolognese Sauce" recipe from 6 or 7 hours of slow cooking, simmering, goodness to a more manageable 3 hours or less - which has been nothing short of incredible if you ask me...

Now after years of doing certain things a certain way; my "Bolognese" perfected, my meatball recipe for my "Sunday Gravy" set - I decided it was high time to try to play around with everything and make something new out of thin air...

"Baked Meatballs & Pasta"

 

So taking up some of my very best, tried and true recipes; I then force-ably smashed them together, and from the scattered remnants I started picking through the fragments of tasty puzzle pieces left hither & thither across the length & breadth of my kitchen island...

 

From these bits and pieces of culinary invention I began to cobble together a new, imaginative, culinary creation for me and the family to enjoy - and that's where this delicious dish first sparked to life...

"Venice, bella Venezia"

So fitting some of the tastes and ingredients of my "Bolognese" with my recipe for "Meatballs" and throwing that in with a slightly altered version of my "Capellini Aglio e Olio" I ended up with this extremely tasty dinner treat; which, for want of a better name, I am calling for now "Veal Bolognese Balls with Pasta & Garlic in Oil" or "Vitello Bolognesi Sfere con Capellini & Aglio e Olio"

I know, I know; I definitely need to figure a better name down the road for this tasty pasta dish but for now it'll do, because regardless of what it's called - it is, oh so "Definitely Delish"

 

"Veal Meatballs & Pasta"

  "Veal Bolognese Style Meatballs with Pasta & Garlic in Oil"
  (Vitello Bolognesi Sfere con Capellini & Aglio e Olio)

Ingredients:
For Meatballs:
1 pound ground Veal
4 ounces lean Pancetta (or Prosciutto), thick cut & diced
1/2 cup Panko Bread Crumbs
1/2 cup Parmesan, Asiago & Romano cheese, grated & mixed
1/4 White Wine
1/4 Red Wine
1 tablespoon Tomato Paste
2 cloves fresh Garlic, finely chopped
1/4 cup Fresh Italian parsley, finely chopped
2 Eggs, room temperature
1/2 sweet Vidalia Onion, minced
1/2 teaspoon each of Sea Salt and Black Pepper

"The Grand Canal in Venice"

For Pasta:
1 lb dried Capellini pasta
1/2 cup Olive Oil
4 tablespoons Butter
9 large garlic cloves, cut into thin slivers
1 tablespoon crushed red pepper flakes
1 cup fresh parsley, minced
3/4 cup white wine (Pinot Grigio or Sauvignon Blanc)
1 teaspoon fresh Basil, minced
1 teaspoon fresh Oregano, minced
1/4 teaspoon Paprika
1/2 cup Parmesan, Romano & Asiago cheeses, freshly grated & mixed together
1 teaspoon Pink (or Sea) Salt
1/2 teaspoon Ground black pepper
1 lemon, juiced 

Directions:
For Meatballs:
1. Place ground Veal (Beef or Beef substitute if desired) in a bowl and then add both the red and white wine; mix them together, then allow to sit at room temperature for 30 minutes...
2. Meanwhile grate your cheese, chop your parsley and mince your onion and garlic in preparation...
3. At this time heat a small frying pan over medium to medium high heat and cook your pancetta (or proscioutto) till it just begins to brown, 2-3 minutes, then remove from heat. (Do not overcook, it will cook more in oven)
4. Pre-heat oven to 350 degrees Fahrenheit (see Notes for options); then add all of your meatball ingredients to the bowl containing your meat, and mix extremely well using your hands...
5. Take out a cookie sheet or baking tray with a lip and begin rolling your meatballs; I try not to pack them overly tightly, and stick to medium and small sizes so that you make a good amount of meatballs from the bowl of mix...
6. Place each meatball onto the baking tray, and once you've used up all of the meat, place them into the oven to bake for 30 minutes or cooked through. (Do not overcook to avoid drying them out) While they bake, prepare your pasta...

"Baked Meatballs with Pasta and Garlic"

For Pasta:
1. Bring a large pot of salted water to boil and add the pasta, cooking until al dente, about 3 minutes (for Capellini); reserve 3 cups of cooking liquid from the pot on the side, then run the pasta itself under cool water to stop the cooking process....
2. Heat olive oil in a large pan over medium heat...
3. Add garlic and stir frequently until the garlic is nice and golden...
4. Then add red pepper flakes, salt and pepper...
5. Next add 4 tablespoons of butter and melt, stirring...
6. Continue cooking for 2-3 minutes more, then add in the 3/4 cup of white wine and cook for an additional minute or two before adding the pinch of basil and dash of paprika...
7. Add the Al dente cooked Pasta directly to the pan. Toss until it is thoroughly coated with the garlic oil, add reserved cooking liquid (1/2 cup at a time) as needed to thin the butter/wine/garlic/oil sauce on the pasta...
8. Add several pinches of parsley and a couple of tablespoons of fresh grated Parmesan, Romano & Asiago cheeses along with the juice from 1 lemon and stir...
9. Now add the baked Veal Meatballs to the pot, mix in and cook - stirring to meld flavors for a couple minutes more.... 
10. Remove pan from heat; add the remaining parsley, grated cheeses and then toss well. Check for flavor and adjust the salt & pepper if necessary. (If needed add additional reserved cooking liquid) 
11. Garnish with more Parsley and Parmesan if desired—then serve and enjoy....

"Saint Mark's Square, Venice"

Notes:
1. Serve with a nice white wine; such as a Sauvignon Blanc or Pinot Grigio. Also, hot crusty Italian bread with plenty of softened butter as well as extra grated cheese is a must in our home when serving this up...
2. Alternatively you can cook the Meatballs in a 400 degree Fahrenheit oven for approximately 20 minutes, or until cooked through...
3. If you are against veal, or dislike beef or pork you can also try this with ground turkey or chicken - though the taste will be different depending on the meat or meat mix you use...