Classic Egg Salad Sandwich

"Classic Egg Salad Sandwich" .. Feeling a little reminiscent around lunch time .. So I whipped up a "blast from the past". My simple, yet flavorful summertime favorite. 

Eggs, house made mayo, celery, white balsamic vinegar and white pepper. Quick, easy and guaranteed to please.

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Pomodoro e Zuppa di Fagioli Cannellini

 "Pomodoro e Zuppa di Fagioli Cannellini" .. or .. "Tomato and Cannellini Bean Soup". 

The dish features San Marzano Tomatoes, Cannellini Beans, Onion, Garlic, Olive Oil, stock and classic Italian seasonings . This "zuppa" can be whipped up in under half an hour and I usually make a double batch and freeze it in serving size portions. This gives me the opportunity to have a tasty and nutritious lunch or dinner on the table within minutes.

I didn't include it in the photo .. but grating Parmigiano Reggiano is essential component along with my favorite "finishing" Extra Virgin Olive Oil . Combined at the end, they add cheesy creaminess and velvety texture. 

An ideal accompaniment for this soup is some crusty Italian bread like my "house made" Tuscan Bread.

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Make this one folks .. you'll love it!

Salsiccia Brasato Con Polenta

"Salsiccia Brasato Con Polenta" .. or .. "Braised Sausage with Polenta". If you are anything like me .. cool, cloudy days have me craving for comfort food and there is few dishes as comforting as Sweet Italian Sausage in a thick rich sauce sitting atop a bed of my "Creamy Polenta".

The heartiness of this dish lies in the slow cooking of the sausages (after browning) in a mix of vegetables, red wine and stock. The vegetable component begins with my version of Italian Soffrito .. which is onion, garlic, parsley, celery, carrot and rosemary. Then the addition of potatoes as a thickening agent.

After the braising liquid is prepared and brought to a boil, I reduce to simmer and return the sausages and let the clock do its work.

Meanwhile .. I prepare my signature "Creamy Polenta" where I top it with the hearty, rustic braised sausages and thick flavorful sauce.

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Try this recipe idea folks .. you're going to love it!

Tagliatelle alla Puttanesca

"Tagliatelle alla Puttanesca" .. Ahh yes .. One of my all time favorite pastas and pasta sauces combined into a fragrant, light tasting yet hearty dish with the addition of the thick, rich Tagliatelle noodles.

The sauce, as readers know, is said to have been concocted by "Ladies of the Evening" by its enticing aroma. Other legends say the sauce was created because of it's ease of preparation. Regardless of who, what or when .. this spicy sauce will be a hit on your dinner table AND if you can find it .. a restaurant that specializes in authentic, regional Italian dishes.

My dish includes San Marzano Tomatoes, Garlic, Anchovy Filets, Kalamata Olives, Capers, Peperoncino Flakes, Fresh Oregano, Fresh Parsley, Fresh Basil and of course .. quality Extra Virgin Olive Oil.

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Ciao!

"Tagliatelle alla Puttanesca" .. For this and more recipe ideas, visit and "like" facebook.com/Bald Foodie

Thai Red Curry Mussels

"Thai Red Curry Mussels" .. This super flavorful dish is rich in Asian ingredients .. Lemongrass, Cilantro, Coconut Milk, Lime, Nam Pla (Fish Sauce), Peanut Oil, Thai Chilies, Ginger, Cumin and of course White Wine.

The idea is to make the "Cooking Sauce" and quickly "steam" your cleaned mussels until they are all open. Then serve immediately in a bowl with crusty bread. Dipping the bread into this wonderful sauce is the highlight of this dish whether you use it as an appetizer or entree.

This variation of mussels is my absolute favorite and will be yours too .. well if you want to spice up your summer months!

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Chicken Tetrazzini

"Chicken Tetrazzini" .. Leftover staple "kicked-up" my style. When most people think of leftover chicken or turkey, they immediately think of Tetrazzini and I don't blame them. This hearty casserole is quick, easy and filling.

The dish is named for famous Italian Opera Singer Luisa Tetrazzini is widely believed to have been invented around 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco where the singer was a long-time resident. 

However, other sources attribute the origin to the Knickerbocker Hotel in New York City. Good Housekeeping published the first reference to Turkey Tetrazzini in October, 1908, saying readers could find the dish of cooked turkey in a cream sauce, with spaghetti, grated cheese, sliced mushrooms, and bread crumbs on top, at "the restaurant on Forty-Second Street". 

The chicken version was made famous by Chef Louis Paquet.

I love Tetrazzini, but tire of the bland flavors of traditional recipes. Here's where I kick it up by utilizing "Dried Wild Mushrooms" along with fresh mushrooms, fresh peas, heavy cream, nutmeg and my secret flavor boost .. Cognac.

Fettucce Rustiche al Pomodoro Fresco

"Fettucce Rustiche al Pomodoro Fresco" .. or .. "Fettucce Pasta with Rustic Fresh Tomatoes". A classic twist on Fettuccine most Americans are unfamiliar with. My "House Made" pasta has a longer, wider shape than typical Fettuccine, but not as wide or thin as Pappardelle.

It's the perfect accompaniment with my "Rustic Fresh Tomato Sauce" or "Sugo".

The sauce has very simple ingredients .. Fresh Tomatoes, Fresh Basil, Fresh Onions and Garlic with a pinch of "Peperoncino Flakes" and a good quality Extra Virgin Olive Oil.

What a great early summertime pasta dish. 

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Buon Appetito