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DONNA FRANCA'S HOMEMADE RECIPES: Rigatoni alla Amatriciana

July 16, 2019

Our #RecipeOfTheWeek is Donna Franca's Rigatoni alla Amatriciana!

Sugo all'amatriciana, is a traditional Italian pasta sauce based on guanciale, pecorino cheese from Amatrice, tomato, and, in some variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio.

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RIGATONI ALLA AMATRICIANA

INGREDIENTS:

  • 1 medium, finely chopped onion
  • 2 garlic cloves, finely chopped
  • ⅓ cup of finely chopped celery
  • ⅓ cup of finely chopped carrots
  • 2 tablespoons of finely chopped basil
  • ⅓ cup of olive oil
  • salt, pepper, garlic (to taste)
  • ½ cup of guanciale (cured pork cheek)
  • 2 cans of crushed plum tomatoes
  • ⅓ cup of white house wine

HOW TO PREPARE:
In a medium-sized pan, pour in all the ingredients (except for the wine and tomatoes), and cook over medium heat. Sauté until everything is light golden brown. Stir constantly. Pour in the wine once the ingredients start to sizzle. Allow the wine to evaporate, and then add the tomatoes. Again, stir constantly and boil for two hours. Boil 1 pound of rigatoni pasta until they are “al dente.” Strain, place them in a large bowl, and toss with the warm sauce. Sprinkle ½ cup of grated Pecorino cheese over the rigatoni.

Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Roasted Chicken with Red Wine Sauce

July 9, 2019

Our #RecipeOfTheWeek is Donna Franca's Roasted Chicken with Red Wine Sauce!

This Tuscan specialty is a very easy dish, which within an hour will allow you to bring to the table a chicken with a fantastic dark red color and a delicious scent of wine. 
With a simple decoration of aromatic herbs, this tasty meal will impress family and friends!

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ROASTED CHICKEN WITH RED WINE SAUCE 

INGREDIENTS:

  • 1 chicken, about 3 pounds
  • 2 minced garlic cloves
  • 1 tablespoon of rosemary
  • ½ tablespoon of thyme
  • ½ tablespoon of fresh oregano
  • ½ tablespoon of sage
  • 1 tablespoon of mixed sea salt and ground black pepper
  • 4 tablespoons of extra virgin olive oil
  • 2 cups of red house wine

HOW TO PREPARE:
In a small bowl, combine the herbs with the garlic, salt, and pepper. Loosen up the skin of the chicken breast, and spread the mixture under and all around it. Place the chicken in a small roasting pan, pour the olive oil on it, and sprinkle it with some sea salt and pepper. Roast the chicken for 15 minutes on each side, and then for thirty minutes or until the chicken is done. Remove the chicken from the roasting pan, and keep it warm. Place the roasting pan over low heat; and add the wine, stirring in the browned ingredients scraped from the bottom of the pan. When the liquid is reduced, pour the wine sauce over the chicken and serve it warm.
Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Arancini

June 30, 2019

Our #RecipeOfTheWeek is Donna Franca's Arancini!

Arancini are said to have originated in 10th-century Sicily at a time when the island was under Arab rule.
In the cities of Palermo, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Santa Lucia on 13 December when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Santa Lucia's day in 1646, relieving a severe famine.

Today, with the increasing popularity of this finger food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo, Messina and Catania. The dish was traditionally created to provide a full meal to Federico II di Svevia, King of Sicily in the II Century, during his hunting activities.

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ARANCINI
(Small rice balls)

INGREDIENTS:
½ cup of steamed Arborio rice
2 fresh eggs
½ cup of grated Parmigiano-Reggiano
⅓ cup of tomato sauce
1 teaspoon of ground nutmeg
1 teaspoon of grated orange peel
salt and black pepper to taste
3 cups of Italian seasoned breadcrumbs
1 cup of olive oil

HOW TO PREPARE:
In a large bowl, place the steamed rice; and mix in the two beaten eggs, the tomato sauce, and all of the additional ingredients. Add two tablespoons of breadcrumbs to the mixture, and blend everything together with your hands. Take one tablespoon of the mixture, make it into a small ball, and roll it in the breadcrumbs. Place the small rice balls in a fry pan, and cook them in hot olive oil. Turn them all gently around until they are light gold. Place them in a dish covered with paper towels to drain the excess oil. Serve them piping hot!

Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: PASTA PRIMAVERA

June 25, 2019

 

Our #RecipeOfTheWeek is Donna Franca's Pasta Primavera!

Pasta Primavera is a light and flavorful main dish chocked full of vegetables, and it is perfect for spring and summer!!

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PASTA PRIMAVERA

INGREDIENTS:
1 box of penne pasta
1 onion, finely chopped
2 garlic cloves, finely chopped
6 tablespoons of extra virgin olive oil
2 tablespoons of finely chopped basil
1 teaspoon of dried oregano
2 small green zucchini, finely sliced
1 large red pepper, finely sliced
1 large yellow pepper, finely sliced
salt and pepper to taste
4 fresh plum tomatoes, cut up in small pieces

HOW TO PREPARE:
Pour the olive oil in a large skillet, and add the chopped onion and chopped garlic. When the mixture is lightly golden, add the finely sliced vegetables, along with the basil, salt, and pepper. Stir-fry the vegetables over medium-high heat. Add the fresh tomatoes, and sauté the ingredients for an additional 15 minutes. Boil the penne in a large pot. When they are “al dente,” pour them into the frying pan where the vegetables were cooked. Mix them, and serve hot in a large platter.
Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Stuffed Portobello Mushrooms

May 28, 2019

 

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Perhaps not everyone knows it, but portobello mushrooms are nothing more than a particularly grown variety of champignon! Thanks to the firm and fleshy consistency of the pulp and the generous dimensions, they are perfect for creating original sandwiches, like our fabulous portobello burger, and just like the mushrooms they are ideal for stuffing. That's why today we propose the recipe for stuffed portobello mushrooms! A rustic and tasty appetizer made with simple and tasty ingredients. If you have never cooked this majestic variety of mushrooms, we advise you to start with an easy and effective dish like this stuffed portobello mushrooms and then try new and delicious preparations.

 

Small stuffed portobello mushrooms

INGREDIENTS:

  • 1 large package of cleaned portobello mushrooms
  • 1 small finely chopped onion
  • 1 tablespoon of finely chopped fresh parsley
  • 1 teaspoon of finely chopped fresh mint
  • ⅓ cup of finely chopped walnuts.
  • ⅓ cup of fresh grated pumpernickel bread crumbs
  • 4 tablespoons of olive oil
  • 3 fresh red tomatoes, finely chopped
  • ⅓ cup of grated Parmesan cheese
  • salt and coarse black pepper to taste
  • ⅓ cup of white wine

HOW TO PREPARE:
Take the cleaned mushrooms; and with a small knife, remove their interiors, chop very finely, and place in a large bowl. In a fry pan, place the olive oil, onion, and fresh herbs; and sauté everything until light brown. Add the wine and the chopped-up tomatoes. Cook everything for ½ hour over medium heat. Pour the sauce into the bowl, and add the finely chopped walnuts and grated Parmigiano. Mix everything together with your hands; and with a teaspoon, fill up the cavity of each mushroom with the mixture. Place the mushrooms in a Pyrex dish for 20 minutes, and bake them in the oven at 350 degrees. Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Carne alla Pizzaiola

May 21, 2019

Pizzaiola meat is an easy and quick dish to make, very tasty and rich in Mediterranean ingredients.

 

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INGREDIENTS:

  • 2 pounds of finely sliced fresh veal
  • 5 tablespoons of extra virgin olive oil
  • 3 cloves of garlic, finely chopped
  • 2 tablespoons of finely chopped parsley
  • 1 teaspoon of finely chopped fresh mint
  • 1 teaspoon of fresh, finely chopped oregano
  • salt and crushed red hot pepper to taste
  • 4 fresh Roman tomatoes, finely chopped
  • ⅓ cup of white wine

 

HOW TO PREPARE:

In a frying pan, place the olive oil and minced garlic. When the garlic is lightly golden, add the wine, herbs, fresh chopped tomatoes, and salt and pepper. Cook for about 15 minutes. Take the sliced veal steaks, pound them one by one, baste them in flour, shake out excess flour, and put them in the sauce. Veal cooks very quickly. Turn them around three times, and cook for 10 minutes. Remove the pan from the heat. Serve the veal pizzaiola over mashed potatoes or steamed basmati rice. Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Risotto ai Frutti di Mare

May 14, 2019

 

Seafood Risotto is a classic Italian main course, perfect for special occasions and in every season!

 

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RISOTTO AI FRUTTI DI MARE
(Seafood Risotto)

 

INGREDIENTS:

  • 2 cups of Arborio rice
  • ⅓ lb. of bay scallops
  • ⅓ lb. of fresh, medium-sized shrimp, peeled
  • ½ lb. of steamed mussels
  • ½ lb. of steamed small clams
  • 4 fresh, medium-sized tomatoes, finely chopped
  • 1 tablespoon of finely chopped parsley
  • 1 tablespoon of finely chopped mint
  • 1 tablespoon of finely chopped basil
  • 3 garlic cloves, finely chopped
  • 1 pinch of crushed hot pepper
  • salt to taste
  • ⅓ cup of dry white wine
  • 5 tablespoons of olive oil

 

HOW TO PREPARE:

Steam the rice by cooking it in five cups of water. Prepare the sauce by placing all the herbs, olive oil, garlic, salt and pepper in a large skillet over medium heat. When everything is light golden, add the wine and the fresh tomatoes. Simmer everything for 10 minutes. Add the clean, washed seafood (except for the clams, which should be added during the last 5 minutes); and cook everything for 20 minutes.Add the clams, and continue to simmer the seafood for an additional 10 minutes. Pour the ingredients over the steamed rice in a large platter. Mix the rice, and sprinkle a handful of finely chopped parsley on top. Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Gnocchi di Patate

May 7, 2019

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GNOCCHI DI PATATE

 

INGREDIENTS

  • 8 boiled Maine potatoes
  • 10 handfuls of white flour
  • 1 pinch of salt
  • ½ cup of grated Parmigiano-Reggiano (Parmesan cheese)
  • 4 cups of cooked tomato sauce or ragù

 

PREPARATION
Boil eight potatoes in a large pan of water. When they are soft, mash them thoroughly, making sure not to leave any lumps. Mix the hot mashed potatoes and 10 handfuls of flour with a pinch of salt. Knead them together, and add more flour if necessary. Work this mixture for a while until you can make it into a ball. Take a small piece of dough and roll it to about the diameter of your thumb. Cut this rolled dough into two-inch pieces, and place them on a plate sprinkled with flour. Quickly repeat this process until you have finished cutting and rolling all of the dough. You should have at least five platefuls of gnocchi. Before making the gnocchi, place a large pot of water to boil and add one teaspoon of salt. When the water comes to a full boil, drop in one plate of gnocchi at a time. Cover the pan. The gnocchi are done when they rise to the surface of the water. Take them out with a small strainer, place them in a large bowl, cover them with hot sauce, and sprinkle them with Parmigiano-Reggiano. Repeat this process for every single plate of cooked gnocchi. Before you serve them very hot, make sure that they are covered with tomato sauce and sprinkled with lots of Parmigiano-Reggiano.
Buon
appetito!
 

DONNA FRANCA'S HOMEMADE RECIPES: Pasta al Tonno e Alici

April 30, 2019

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PASTA AL TONNO E ALICI
(Tuna and Anchovies Pasta)

 

INGREDIENTS

  • 1 box of Barilla thick spaghetti
  • 3 cloves of finely chopped garlic
  • ⅓ cup of finely chopped fresh parsley
  • ⅓ cup of extra virgin olive oil
  • 1 small can of chunk tuna fish in water
  • 5 anchovy fillets
  • salt and crushed red pepper to taste
  • ¼ cup of dry white wine

 

PREPARATION

In a large skillet over medium heat pour the olive oil and add the crushed garlic, salt, and red pepper.
When the garlic is lightly golden, add the wine and, soon after, the tuna and cut-up anchovies. Cook the ingredients for 10 minutes. Meanwhile, boil the spaghetti in a large pot. When the pasta is cooked “al dente,” strain and pour it into the frying pan where the tuna and anchovies were cooked. Add the fresh parsley and stir the mixture over high heat for about 3 minutes. Place the spaghetti in a large platter and garnish with additional finely chopped, fresh parsley. Serve it hot.
Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Minestrone

April 23, 2019

A healthy vegetarian meal...

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MINESTRONE
(Vegetable Soup)

 

INGREDIENTS

  • ½ cup of finely chopped onions
  • 2 tablespoons of chopped parsley and basil
  • ½ cup of chopped celery
  • 1 cup of chopped carrots
  • 1 cup of chopped potatoes
  • 1 can of cannellini beans
  • 2 cups of finely chopped Swiss chard
  • 1 cup of short cut-up pasta (spaghetti, elbow macaroni)
  • salt (to taste)
  • a pinch of nutmeg, dill, and red pepper
  • 5 Tablespoons of extra virgin olive oil
  • wine

 

PREPARATION
Put the onions and ⅓ cup of extra virgin olive oil in a pan on medium heat. When the onions are lightly golden, add all of the other vegetables, spices, and two cups of water. Let the mixture boil slowly. Continue to add water as necessary. Let it boil for two and a half hours. Pour in the pasta, and cook for another 10 minutes. Serve lukewarm with toasted Tuscan bread.
Buon appetito!

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