Mama Zuquinis Pasta Arabica Food

MAMA ZUQUINIS PASTA ARABICA

Steps:

• Heat oil over medium-high heat in large saucepan until hot. Add onion; cook 3 to 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant.
• Add tomatoes, broth, salt, cinnamon, coriander, pepper and cloves to saucepan; bring to a boil. Add choice of meats. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in mint.
• Add sauteed zucchini and yellow squash for a side dish.

MAMA ZUQUINIS LASAGNE DI ZUCCA SALSICCIA

Steps:

• Preheat oven to 350 degrees F.
• Combine ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.
• Heat large, nonstick skillet over medium-high heat. Add garlic and sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.
• Add pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.
• Spread 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese.
• Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.
• Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

MAMA ZUQUINIS LAMB LASAGNA

Steps:

• SAUCE: In a 2-quart heavy-bottom saucepan, heat the oil over medium-high heat just until it begins to ripple, about 2 minutes. Stir in the onions and garlic and cook, stirring frequently until the onions are translucent.
• Stir in the basil, tomatoes, salt and pepper and continue to cook, stirring frequently, until the tomatoes break down and the sauce just coats the back of a spoon, about 20 minutes. Remove from heat. This makes about 2 cups sauce.
• EGGPLANT: Grill the eggplant: Brush the eggplant slices with 1 tablespoon olive oil, then season with one-fourth teaspoon salt and the pepper. Grill the eggplant on both sides to mark, then cool completely. Dice the eggplant into one-half-inch pieces.
• Heat the remaining oil in a large sauté pan over medium-high heat until the oil begins to ripple. Stir in the onions and garlic and cook, stirring frequently, until the onions are translucent. Stir in the herbs and tomato sauce and bring to a boil.
• Fold in the eggplant along with the crushed red pepper, roasted red pepper, red wine vinegar and remaining teaspoon salt. Remove from heat, taste, and adjust seasonings and flavoring as desired.
• LAMB: Heat the oil in a 2-quart saucepan over medium-high heat until it begins to ripple. Stir in the lamb and brown, stirring frequently. Add the wine and scrape any flavoring from the bottom of the pan. Cook until the wine is reduced by half.
• Stir in the demi-glace and reduce the total liquid by one-third. Stir in the tomato sauce, fresh mint and simmer for 20 minutes. Remove from heat and season to taste with salt and pepper. This makes a generous 2 cups sauce.
• LASAGNA: Heat the oven to 375 degrees F. Slice the tomatoes lengthwise into slices approximately one-fourth-inch thick and place on a parchment-lined baking sheet. Sprinkle over 2 tablespoons oil, and season with a generous pinch each of salt and pepper. Roast the tomatoes until lightly caramelized on top but still somewhat soft in the center, 10 to 15 minutes. Remove from heat.
• Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain the pasta and toss with 2 tablespoons olive oil. Spread the pasta on a baking sheet to cool slightly. The pasta can be made up to this point, and all of the components refrigerated for up to 2 days before completing the dish.
• ASSEMBLY: In separate saute pans, reheat Eggplant Caponata and the Lamb Sauce to just under boiling then simmer until ready to use.
• Heat the remaining one-fourth cup oil in a medium heavy-bottom pot over medium-low heat until it begins to ripple. Add the shallots and cook, stirring frequently, until lightly browned, about 1 minute. Stir in the cooked pasta, then stir in 1½ cups lamb sauce. Gently stir in the Eggplant Caponata. Stir in the grated Grana Padano and vinegar, and season to taste with salt and pepper. Remove from heat.
• Spoon the pasta into large serving bowls, and spoon over the remaining lamb sauce. Sprinkle the goat cheese crumbles over the servings then sprinkle over the chopped parsley. Fan roasted tomato slices over each to garnish, and serve immediately.

MAMA ZUQUINIS ZUPPA RUSTICA

Steps:

• Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
• Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes, broccoli and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.

MAMA ZUQUINIS MALFATTI

Steps:

• Place the frozen spinach in a saucepan with the salt. Cook until thawed (15 min) over low heat. Drain squeezing out the water from the spinach and then mince until fine.
• In a large bowl, combine the spinach, breadcrumbs, the two cheeses, eggs, the herbs, the nutmeg and black pepper. Mix well and refrigerate overnight.
• When ready to make, form oval dumplings 3 inches long and about 1 inch in diameter. Roll each dumpling in the flour. Do not let them touch each other while they stand.
• Bring the salted water to a boil. Drop the dumplings into the salted water to form one layer. When they have risen to the surface, cook for 4 more minutes.
• Lift out the cooked malfatti, letting them drain well, and place into a well-buttered oven proof dish in a 250 degrees F oven while the other batches cook.
• To serve, toss with butter and serve. Garnish with Parmesan cheese and 1 cup marinara per person.
• NOTE: can be frozen after cooking. To serve, toss frozen malfatti in melted butter and Parmesan cheese, place in a well buttered dish and heat in a 350 degree F oven for 30 minutes.

MOM'S CHICKEN TETRAZZINI

Steps:

• Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese., Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

MAMA ZUQUINIS PANZANELLA

Steps:

• Bring a large pot of water to a boil. Using the tip of a paring knife, make two 1 inch cuts on the bottom of each tomato, forming an X. Add tomatoes to water and cook just until skin begins to peel back at each X, 30-40 seconds. Using a slotted spoon, transfer tomatoes to a large bowl of ice water; let cool.
• Peel and core tomatoes; place in another large bowl. (Alternatively, use a vegetable peeler with a serrated blade to peel tomatoes.) Using your hands, crush tomatoes, breaking up any large pieces and releasing juices.
• Stir in 1/2 cup oil, 5 Tbsp vinegar, and garlic. Season to taste with salt, pepper, and more vinegar, if desired.
• Add bread to tomato mixture in bowl. Toss until bread is well coated and starts to absorb liquid. Let sit for 30 minutes.
• Meanwhile, char bell peppers and chilies directly over a gas flame or in the broiler until blackened all over. Transfer to a resealable plastic bag. Close bag and let sit for 15 minutes. Remove peppers and chiles; peel, core, seed, and cut into 1/4 inch strips.
• Add peppers, chiles, olives, and capers to bread mixture. Massage with your hands until all ingredients are thoroughly combined and bread is broken down (it will break down differently depending on what kind is used). Add basil and season with salt and pepper.
• Cover salad and let stand at room temperature for 1 hour. Drizzle with oil just before serving.

MAMA ZUQUINIS MEDITERRANEAN PIZZA

Steps:

• DOUGH: In a large bowl, whisk together the water, oil, sugar and yeast. Set aside the mixture for 15 minutes to hydrate the yeast.
• Stir in the salt and two-thirds of the flour, 1 spoonful at a time, to achieve a very soft dough.
• Turn out the dough onto a well-floured board and continue kneading in additional flour until a soft, sticky dough is achieved. The dough should be very moist; the more flour added, the heavier the dough and final crust.
• Place the dough in a large, greased bowl and cover loosely with plastic wrap. Set aside the dough until it doubles in volume, about 1 to 11/2 hours. (While the dough is rising, make the tomato and pesto sauces, and assemble the toppings.).
• When the dough has doubled in size, punch it down and turn it out onto a floured board. Halve the dough and roll each half into a ball. Place the balls on the floured board and lightly flour the top of each. Loosely cover each ball with plastic wrap and set aside until almost doubled again.
• SAUCE: In a medium saucepan heated over medium heat, add the oil, garlic and onion. Cook, stirring occasionally, until the onion is translucent, careful not to burn the garlic.
• Stir in the tomatoes, tomato paste, salt and sugar. Cover the pan and gently simmer for 15 minutes, stirring occasionally. Remove from heat and stir in the herbs.
• Pass the sauce through a food mill, or purée using a food processor or blender. This makes 1 scant cup tomato sauce. Cover and refrigerate until needed.
• PESTO:In a large mortar and pestle or using a food processor, grind together the garlic, pine nuts, chile flakes, Parmigiano and olive oil. Add the basil leaves, a few at a time, until they are incorporated and a coarse paste is formed.
• Taste and adjust seasoning as desired with additional Parmigiano, lemon juice, pine nuts or olive oil. Thin as desired with a little olive oil.
• Refrigerate the pesto in a nonreactive container with the surface covered with plastic wrap until needed; the pesto will keep for up to 1 day.
• ASSEMBLY: Place a pizza stone on a rack in the oven, and heat the oven to 450 degrees.
• Roll out each dough ball to a 12- to 14-inch round and place on a floured pizza peel. Divide the sauce between the two rounds, ladling evenly over each round and leaving a 1-inch border around each.
• Sprinkle the mozzarella and feta evenly over the pizzas, and garnish the top of each pie with the tomatoes, olives and artichokes.
• Gently slide the first pizza on the stone. Bake until the crust is puffed and golden-brown, about 8 to 10 minutes (timing will vary depending on the thickness of the pie and heat of the oven).
• Remove the pizza and slide the second into the oven. Cool the pizzas slightly, then spoon the pesto over and slice. Serve immediately.