Italian Recipes by Chef Pasquale

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Posts tagged with "italian cooking"

May 28
Good evening everyone! Tonight I would like to share with you my Pasta and Peas recipe. It is so easy and can be done in less than 20 minutes! All you need for the recipe is tomato sauce, onions, garlic, peas, basil and olive oil. Make sure to watch my step by step video for this recipe below! First you will want to chop up 4 cloves of garlic and about 2oz of onions. They don’t need to be too fine, just nice little cubes. In a pot, add the onions and garlic. Next pour in 2oz of olive oil into the pot. Put the pot on the stove at medium heat, and let it warm up until the garlic and onion start to sizzle in the pot. Let it sizzle lightly for about a minute, now add one jar of tomato sauce. Let the sauce cook for 10 minutes on low heat. At this point you can start boiling a pot of water for the pasta. Add about 1 pound of peas into the tomato sauce; cook for another 10 minutes on low heat.  Once the pasta is done cooking, strain it and put it back into the pot. Pour the cooked sauce and peas over the pasta and mix well. Put a few scoops of pasta into a dish and top it off with some basil. Enjoy! Don’t forget to subscribe to my YouTube channel for weekly video recipes and you can also Like my Facebook page!

Good evening everyone! Tonight I would like to share with you my Pasta and Peas recipe. It is so easy and can be done in less than 20 minutes! All you need for the recipe is tomato sauce, onions, garlic, peas, basil and olive oil. Make sure to watch my step by step video for this recipe below!


First you will want to chop up 4 cloves of garlic and about 2oz of onions. They don’t need to be too fine, just nice little cubes. In a pot, add the onions and garlic. Next pour in 2oz of olive oil into the pot. Put the pot on the stove at medium heat, and let it warm up until the garlic and onion start to sizzle in the pot. Let it sizzle lightly for about a minute, now add one jar of tomato sauce. Let the sauce cook for 10 minutes on low heat. At this point you can start boiling a pot of water for the pasta. Add about 1 pound of peas into the tomato sauce; cook for another 10 minutes on low heat.  Once the pasta is done cooking, strain it and put it back into the pot. Pour the cooked sauce and peas over the pasta and mix well. Put a few scoops of pasta into a dish and top it off with some basil.

Enjoy!

Don’t forget to subscribe to my YouTube channel for weekly video recipes and you can also Like my Facebook page!

Posted 11 months ago

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pasta, italian recipes, pasta and peas, italian cooking, cooking, recipes, recipe,

May 19

Rack of Lamb Recipe

Good day to everyone, and welcome to Orsara Recipes by me, Chef Pasquale. Today I would like to share with you my Rack of Lamb recipe. It’s fairly easy, but it does take some time to prepare and cook. If you need step by step instructions, watch the video of me cooking this recipe below!


What you will need:

Rack of Lamb

Mustard

Few stems of Rosemary

Thyme

4 clove fine cut Garlic

Salt and Pepper

Olive Oil

Small Potatoes

We will first need to coat the top of the lamb with mustard and spices, as seen in the picture above. First you will need to add a layer of mustard to the top, about 2oz - or depending on the size of the rack, it may be more or less. Next you will need to add the, garlic, rosemary and thyme. Make sure the rosemary leaves are removed from the stem and the leaves thinly chopped. The thyme can be chopped with the stems. You may also add a pinch of salt and black pepper to top it off. Put the rack of lamb into a container and store it in the refrigerator for 3 hours. You may do it for less, if you are on a tight schedule.

Now we will prepare the potato’s. In a small bowl add the potato’s with the skin. Drizzle about 1oz of olive oil over top of the potato’s. Add a half teaspoon of both salt and black pepper and two stems of rosemary. Mix it altogether. This will be cooked at the same time as the lamb.

Preheat the oven to 400 degrees. Place the rack of lamb into a big oven pan, and add the potato’s as seen in the picture above. Put the lamb into the oven for 45 to 50 minutes. Check the temperature of the lamb, once it hits 165 degrees it will need to be removed from the oven and covered with foil to sit for 10 minutes. In the mean time pour yourself a big glass of wine.

Now the rack of lamb is ready to be served! The lamb should be tender and juicy, and the potato’s should also be perfectly cooked.

Hope you found this recipe helpful. If you enjoyed it, please share it with your friends!

Don’t forget to subscribe to my YouTube channel for weekly video recipes and you can also Like my Facebook page!

Posted 1 year ago

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rack of lamb, lamb, recipes, cooking, cook, chef pasquale, orsararecipes, italian cooking, italian, recipe, italian recipe,

May 9

Homemade Ravioli Recipe

Hello and welcome everyone to Orsara Recipes by me, Chef Pasquale. Today I will like to share with you my simple Italian Homemade Ravioli Recipe. In this recipe you will learn how to make the ravioli dough and two different types of ravioli fillings; one filling is with ricotta cheese and the other is with beef and pork. Don’t forget to watch my video for step-by-step instructions!

What you will need:
Flour
Semolina
Eggs
Salt and Pepper
Ricotta Cheese
Pecorino Cheese
Beef
Pork
Tomato Sauce
Parsley
Olive Oil
First I will like to start by making the ravioli filling, as this process takes a little more time than making the pasta dough. To make the meat filling, I used a frying pan with 4 table spoons of olive oil, a few cloves of whole garlic and a 1/4 chopped onion. I added in the cubed pieces of beef and pork and fully cooked. Once the meat was fully cooked, I put the meat through a meat grinder. Put the meat in a mixing bowl and added a few pinches of parsley, 1/4 cup of pecorino cheese, one egg, 1/2 teaspoon of black pepper, and a teaspoon of salt. Mix the ingredients together. The meat mix should look as it does below. If the meat isn’t sticking together properly, you may need to add an extra egg. When done, put in the refrigerator. 
To make the ricotta filling, I took about 2 cups of ricotta cheese and added it into a large bowl for mixing. Add a few pinches of chopped parsley, a teaspoon of salt, two egg yolks, 1/4 cup of pecorino cheese or parmigiana cheese and a 1/2 teaspoon of black pepper. Mix the ingredients altogether. When done, put in the refrigerator.
To make the ravioli dough you will need 3 cups of flour, 1/2 cup of semolina, 2 eggs, and 1 teaspoon of olive oil. Mix them altogether. If the dough looks dry, you may need to add a little bit of warm water, see video. Once the dough is done, place a damp cloth over top of the dough to keep it moist. Cut a small piece from the dough and run it through the pasta maker. You will need to make it really thin, see video. Once thin, you need to add either the meat or ricotta filling as seen in the picture below. 
A tablespoon of filling, spaced about 3 inches from each other in two rows. Next you will need to pull over the other side of the dough, covering the filling. You will need to push down on the dough in the empty areas to make little ravioli pods, see video. Use a pasta cutter wheel to cut out the ravioli’s.  
Now it’s time to boil the ravioli, it took about 7 minutes for mine to cook. When done boiling, add your favorite tomato sauce on top and cheese. You can also drizzle some olive oil on top of the ravioli and add some cheese as well. Which ever you like. Last step, enjoy!  
Don’t forget to subscribe to my YouTube channel for weekly video recipes and you can also Like my Facebook page to interact with me!
If you would like to try my homemade tomato sauce that I use in my videos, you can get them from Etsy.  

Posted 1 year ago

ravioli, ravioli recipe, italian cooking, chef pasquale, orsararecipes,

Apr 18

Hello everyone, today I will show you how to make Pasta with Zucchini and Prosciutto.

What you’ll need: Canned Tomato’s

Garlic and Onions

Extra Virgin Olive Oil

Parsley

Zucchini

Prosciutto

Hot Peppers

Posted 1 year ago

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italian recipes, italian cooking, italian cuisine, chef pasquale,

Apr 18

Spaghetti alla Puttanesca



Hi everyone, welcome back to OrsaraRecipe’s where Chef Pasquale shares his Italian recipes. Today’s recipe is Spaghetti and Tomato sauce with anchovies and olives, it’s really easy and only takes 30 minutes to cook. This dish is called Spaghetti alla Puttanesca, however in my video I do not use capers, but you are welcome to add them in if you like.


Ingredients:
1 Pound Spaghetti
1 Can Plum Tomato’s
2oz Red Wine (Optional)
Few Anchovies
Black Olives (as many as you like)
2oz Olive Oil
Half cup chopped Parsley
2oz Onions and 4 chopped Garlic cloves
Hot Peppers (Optional)
1oz Capers (Optional)



First you will want to start by getting a pot for the tomato sauce to cook in. Add your Olive Oil, garlic, onions and anchovies into the pot. Add hot peppers at this point, if you would like it spicy. Now put the pot on medium heat and let cook for approximately 3 minutes or until garlic and onions begin to tenderize; stir occasionally. Next you will need to take out the plum tomato’s from the can and chop them up into 1 inch think slices, see video above for technique. Add your chopped tomato’s to the pot of garlic, onions and anchovies and also add the leftover juice from the can. You will now need to cook this sauce for 20 minutes on low heat to keep at a minimum boil. After the sauce has cooked for 5 minutes add the red wine. At the 10 minute mark, add the olives. Let the sauce cook for another 10 minutes on low and that’s it!

After your spaghetti is done cooking and it’s al dente, put the spaghetti back into the pot. Add 3 ladle full of sauce into the pot of spaghetti and mix together. Serve each dish with spaghetti and add a half ladle of sauce in the middle of the dish. You can now add some fresh chopped parsley on top of the spaghetti.

Please watch the video recipe above for step by step cooking instructions. Don’t forget to subscribe to my YouTube channel for weekly video recipes!

You can also visit my Facebook page!

Posted 1 year ago

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Spaghetti alla Puttanesca, chef pasquale, italian recipes, italian cooking, italian cuisine, how to make spaghetti alla puttanesca,