Food from the Hart

Posts Tagged ‘italian’


In Recipes on May 26, 2011 at 5:15 pm

Yield: 6 servings

Cooking Time: 15 minutes

Panzanella salad is a very classic italian recipe developed as a way to use stale bread. This is a recipe I adapted from Ina Garten’s 2001 cookbook, Barefoot Contessa Parties!  It’s a great summer time salad that’s filling and fresh!

1 small stale French bread cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

20 large basil leaves, coarsely chopped

3 tablespoons capers, drained

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.


Caprese Pasta

In Recipes on March 27, 2011 at 11:21 am

Yield: 5-6 servings main course

Cooking Time: 45 minutes

This is one of my favorite things to make in spring and summer.  There’s something so delicious about fresh tomatoes and garlic together in a light olive oil dressing.  This is a great recipe to experiment with using different ingredients.  Try with heirloom tomatoes or parmesan instead of mozzarella.  No matter what you use, this makes a healthy and easy dinner elegant enough to serve to guests.

1 box Whole Wheat spaghetti

3 pints cherry or grape tomatoes

12 cloves garlic, roughly chopped

Olive Oil

Kosher salt and pepper

Red pepper flakes

1 pound fresh buffalo mozzarella, diced

1/2 cup fresh basil, torn into smaller pieces


Preheat oven to 400 degrees.

Wash tomatoes and dry well.  Place tomatoes and garlic in a single layer on a rimmed baking sheet.  Season liberally with salt, pepper and red pepper flakes.  Drizzle olive oil over the tomatoes. Bake in oven on 400 for 15 minutes.  Then turn down the oven heat to 325 degrees and cook the tomatoes for an additional 30 minutes.

Cook pasta according to package instructions.

Remove tomatoes from oven and pour in a large mixing bowl.  Use the back of a fork to carefully break all the tomatoes into pieces.  Add cooked pasta and toss.  Garnish with mozzarella cheese and basil.  Serve.

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