Tag Archives: 15 minute recipe

15 Minute Recipe – Cannara Onion Pasta

Via Umbria pasta

The excitement from the Sagra della Cipolla has us thinking onions…so this week we whipped up a special pasta using the marinated onions from Italy. Using our handy Arrabbiata seasoning we created a quick, unconventional, and spicy pasta that was fun and satisfying (and took less time then it takes to drink a glass of wine).

This meal is vegan, but fresh parmesan and bacon crumbles can be added if desired.

 

INGREDIENTS: 

1 box of Verrigni Soqquardo pasta

1 cup Cipolla Rossa onions and the oil from the jar

1 cup fresh spinach

1/2 cup cherry tomatoes, halved

3 cloves of garlic

1/2 tablespoon Arrabbiata seasoning 

Via Umbria Georgetown Cooking

Process

Dice your garlic and halve your tomatoes as you set a lightly salted pot of water to boil.

http://viaumbria.com/emporio/sauces-spices-antipasti/preserved-anitpasti/pisaroni-cipolla-rossa.html

Pour the onions into a non stick pan, making sure to include the flavored oil.

onion cippolla

Add the garlic, turn to low heat, and soften while the water boils.

cipolla rossa

add garlic

add tomatoes

Add the cherry tomatoes and continue to cook on low heat.

http://viaumbria.com/emporio/pasta-grain/pasta/verrigni-soqquadro.html

As you add the pasta to the water, season the onions and the tomatoes with our arrabbiata seasoning. It’s spicy, so season to your taste! http://viaumbria.com/emporio/sauces-spices-antipasti/spices/il-boschetto-arrabbiata-sea-salt.html

Combine with pasta with the tomato and onion mixture in the saucepan and stir on low heat for another two minutes, as you add the spinach (it will lightly wilt). _DSC0246 _DSC0253

Garnish with chopped walnuts and more seasoning if desired.

square pasta

Pour your self a glass of wine, and enjoy!

_DSC0267

Ci Vediamo!

–Via Umbria

The excitement from the Sagra della Cipolla has us thinking onions…so this week we whipped up a special pasta using the marinated onions from Italy. ...

Quick Wednesday Antipasti

antipasti

Sometimes, you get home from work and can’t even begin to think about making dinner, despite hearing your stomach roar.

Do you give up, and order out? Do you flop on the couch with a king-size popcorn for “dinner?” While these can both be acceptable from time to time, a simpler option can be to pour yourself a glass of wine, assemble a two second antipasti platter for you and your dining partner, and slowly unwind while the flavors and possibilities of dinner float across your mind (while your immediate hunger is abated). Time for antipasti.

We swear this antipasti platter takes two minutes to make, and will keep you going until you can muster up a real dinner.

antipasti platter

Assemble:

cherry tomatoes

green olives 

two types of cheese you have on hand

salami from Norcia

 

The thought of dinner still making you tired? Check out our 15 minute recipes:

Orange caprese salad 

Pasta with zucchini, tomato, and ricotta 

Trofiette with pesto 

Tagliatelle with mushrooms and sausage 

 

Ci Vediamo!

 

Via Umbria

Sometimes, you get home from work and can't even begin to think about making dinner, despite hearing your stomach roar. Do you give up, and ...

15 Minute Recipe: Orange Caprese Salad

We know Labor Day has come and gone, but we are still on a fresh summer tomato high. This update of a classic caprese combines heirloom tomatoes, basil from our garden, mozzarella and the kicker: orange-scented olive oil. Grab it at Emporio, and then get into the kitchen!

Orange Olive Oil

INGREDIENTS

1/2 baguette, cut into 1-inch pieces

5 tablespoons orange extra-virgin olive oil

Salt and pepper

Five heirloom tomatoes, halved or cut into 1/2-inch wedges

Large ball of buffalo mozzarella cheese, cut into large pieces

Fresh basil

Baguette Italian IMG_0756 copy

Preheat the oven to 350°. On a large baking sheet, toss the baguette pieces with 2 tablespoons of the extra-virgin olive oil and season with salt and pepper. Bake, tossing occasionally, until crisp and golden, 10 to 12 minutes. Let cool.

Heirloom Tomato Recipe

In a large bowl, gently toss the tomatoes with the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper. Arrange the tomatoes and mozzarella on a platter. Top with the croutons and drizzle with the orange oil. Garnish with the basil and serve.

Basil Caprese

Gather your ingredients at Emporio, and then savor this delicious combination.

Adapted from Food and Wine magazine.

 

Ci Vediamo!

 

–Via Umbria

We know Labor Day has come and gone, but we are still on a fresh summer tomato high. This update of a ...

15 minute recipe – Zucchini Ribbon Antipasti

 

Ribboned zucchini

A favorite of Simone, this is a recipe we love every time. Simple to prepare yet elegant, put this on a platter before dinner and watch the compliments flow in.

Instructions:

Shave one zucchini and place in a container with white wine vinegar. Let marinate for a few hours.

Place arugula on the plate, and place your ribbons of zucchini on top. Garnish with high quality Italian olive oil, feta, salt, pepper, and a few sprigs of oregano.

Enjoy your simple yet elegant starter!

–Via Umbria

  A favorite of Simone, this is a recipe we love every time. Simple to prepare yet elegant, put this on a platter ...

15 minute recipe: Tomato and Zucchini Salad

 

summer salad

The long August days of summer have arrived. In a continuation of our zucchini posts this summer (also found here, here, and here), we create a fresh salad perfect for lunch or a side.

 

Ingredients:

One zucchini

One large tomato

Pistachios, to taste

1/2 cup feta cheese

Pistachio Pesto 

Sea Salt 

Olive oil 

 

Gather your ingredients at Emporio and then lets get chopping!

tomato summer salad Chop your zucchini…IMG_1429 And your tomato…IMG_1438 Barrage the pistachios IMG_1458

 

 

pistachio pesto

Assemble in your bowl, and sprinkle on some Sale di Cervia

summer salad umbria Add the pesto…IMG_1480

And the olive oil…

Italian ceramics, appetizers

And the cheese!

add the feta

 

This salad is perfect to serve as a side on a hot summer night, and then tuck into the refrigerator for lunch the next day.

 

Ci Vediamo!

 

Via Umbria

 

 

 

 

  The long August days of summer have arrived. In a continuation of our zucchini posts this summer (also found here, here, and here), ...

15 minute lunch – Zucchini Bruschetta

IMG_0971

Summertime, and the cooking is easy. This simple lunch came to us direct from the garden, with a little help from Umbria.

Grab the zucchini, which is flowing out of every produce stand this time of year. Get the pesto you made (or bought)  a few days ago out of the fridge.

Slice up that zucchini, and throw it it a bowl with some good Umbrian olive oil, sea salt and bruschetta seasoning. These three embellishments really make or break the recipe when working with such paired down ingredients!

Zucchini Bruschetta

 

Italian Umbria Zucchini

 

 

 

Bruschetta seasoning Pesto zucchini toast IMG_1093

Spred the pesto on a good piece of bread, and top with the tossed zucchini. This is an excellent super fast lunch, or a pleasant bite to enjoy before dinner with a cocktail.

 

Enjoy summer’s bounty while it lasts!

— Via Umbria

Zucchini Pesto

Summertime, and the cooking is easy. This simple lunch came to us direct from the garden, with a little help from Umbria. Grab ...

15 minute recipe – Trofiette with Pesto

Pesto-alla-Genovese

 

Towards the end of the summer, when the basil plants are in full swing, Italians make trofietti with pesto as a primi.

Something about stabbing all the tiny twisted pastas and opening one’s mouth very wide so as not to get one up your nostril, makes eating this pasta pure fun.

The trofiette also make a great gift for those who remember it from their travels to Italy. Very difficult to locate in the USA, it brings back the sentiment of an Italian summer.

The natural pairing for this pasta has always been pesto, as the twisted shape of this whimsical pasta allows the pesto to squeeze into all of the cracks.

Trofiette Mancino

Anfosso Pesto

Though we would love to make homemade pesto, our smallish plants will not yield a full portion. When you buy pesto, be sure to go the DOP route. Pesto that is not from Genova does not have the same sensory effect. On our minds is the pesto from Anfosso, which we tasted two weeks ago at the Sagra (and are still dreaming about). Authentic, classic, and delicious, it is our choice to use for this dish. Pairing this authentic sauce with the hand-made pasta creates a pasta otherwise hard to replicate outside Italy.

Trofiette with Pesto

 

Simply boil your pasta to taste (about 10 minutes), while you carefully toast some pine nuts. Toss the pasta with the pesto, garnish with fresh basil, parmesan, pine nuts, and serve!

 

Shop Emporio now to gather your ingredients, download your recipe card here: (Trofiette with Pesto) and buon appetito!

 

— Via Umbria

 

 

 

  Towards the end of the summer, when the basil plants are in full swing, Italians make trofietti with pesto as a primi. Something ...