Fusilli is spiral shaped pasta and is widely used . I have made a Spinach Arugula Pesto inspired by Giada’s Spicy Pesto. I have tweaked it according to my taste and it was creamy and delicious. If you like it more spicy add more jalapenos. I blanched spinach and arugula since I thought I may not like the raw taste of it and I was right. You can also add some basil leaves if you have. You can avoid cheese and use brown rice pasta to make it healthy. I hope you all like this dish.

Preparation time: 40 minutes

No. of servings: 5 to 6

Spice level: 2 out of 5

Ingredients:

• Arugula – 1 and 1/2 cups
• Spinach – 2 cups
• Avocado – 1
• One and half jalapeno pepper with seeds (adjust to taste)
• Sun dried tomatoes – 1/2 cup
• Garlic pods – 2
• Half lemon juice
• Walnut – 1/2 cup
• Pine nuts – 1/4 cup
• Extra virgin olive oil – 1/4 cup
• Parmesan cheese – 1/4 cup (optional)
• Salt and pepper
• Fusilli (Brown rice pasta) - 1 lb (450 gram)  (can substitute with any pasta)
• Pine nuts for garnishing

1. Bring a pot of water to a boil and add a little salt.
2. Keep ice water bath ready, a bowl filled with ice and cold water.
3. Add spinach to boiling water and leave it for 20 seconds. Strain it from hot water and plunge it in the ice water bath  and remove or strain after a few seconds. This is called blanching.
4. Repeat the same with arugula.
5. In a food processor, add blanched spinach and arugula along with avocado, lemon juice, walnuts, pine nuts, garlic, sun dried tomatoes, jalapenos, salt and pepper.
6. Pulse and add olive oil and grind it to a smooth paste. Pesto is ready.
7. Cook fusilli pasta according to package instructions. Reserve some pasta water.
8. Now combine the cooked pasta with the pesto. Add some pasta water to loosen up.
9. Sprinkle parmesan cheese and some pine nuts. You can use any other cheese such as Asiago or any nutty flavored cheese for garnishing. You can also avoid cheese if you want.
10. Serve it right away since the avocado in the pesto tends to change the fresh green color.

© Nithu for Spicy Tasty, 2012. | Permalink | 5 comments | Add to del.icio.us
Post tags: 28 day weight loss and detox diet, Gluten free, Italian, Pesto

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Lasagna is a wide and flat type of pasta. This Lasagna is filled with various vegetables, pasta sauce and three types of cheese. If you are looking for a simple and delicious recipe for lasagna, you are at the right place. Specially for the vegetarians and veggie lovers. Try this recipe for a special occasion or a weekend dinner and enjoy.

Preparation time: 60 minutes
No of servings: 10
Spice level: 2.5 out of 5

Method of Preparation:

1. Heat a tbsp of olive oil in a big pan and add garlic, onions and saute till onions are translucent.
2. Add mushroom an saute till they are tender and shrunk.
3. Add all the other vegetables and a little salt and saute for 5 minutes at medium heat.
4. Add oregano, basil and some ground pepper. Sprinkle some water if required. Cover and cook till vegetables are fully cooked.
5. Add a cup of pasta sauce and 2 cups of alfredo sauce and cook till everything comes together,
6. Cook Lasagna noodles according to instructions in the package.
7. Melt butter in a sauce pan over medium heat and add flour. whisk until it is smooth and add milk.
8. Boil a cup of water and add thawed spinach and cook for 5 minutes or until cooked. Strain and squeeze the excess water and keep it aside.
9. Keep stirring until you get a thick and smooth sauce, add some salt and pepper.
10. Add parmesan cheese and mix well followed by spinach. Stir and cook for 2 to 3 minutes and rmove from heat.
11. Grease a baking tray with olive oil and spread some spinach sauce, place the cooked lasagna on top and layer the vegetable mixture on top and spread some ricotta cheese.
12. Cover the cheese with another layer of lasagna noodles, then veggies and repeat it the final layer of lasagna noodles. Top it with mozzarella cheese.
13. Cover it with aluminum foil and bake for 30 minutes at 375°F.
14. Preparation of sauce: Heat a tbsp of butter in a sauce pan and add a tsp of chopped garlic. Add a cup of pasta sauce and 2 cups of alfredo sauce. Let it boil and remove from heat.
15. Remove tray from oven and cut into serving size pieces.
16. Top it with the sauce and serve hot.

© Nithu for Spicy Tasty, 2011. | Permalink | 11 comments | Add to del.icio.us
Post tags: Baking, Italian, veggie

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Manicotti also known as Cannelloni is stuffed pasta rolls. Manicotti shells are readily available at stores or you can make them at home. I made this dish with store bought manicotti shells. Cooked the shells, stuffed it with delicious stuffs  like spinach, ricotta cheese, mushroom along with spices and then baked with a creamy sauce with mozzarella shavings on top. I hope you can imaging the taste of it. Yummy…. If you are craving for Italian, this is one of the perfect dishes to make. It doesn’t have to be a special occasion to cook this dish. You just need some time and the ingredients. It is not that difficult too. So try this dish and let me know. Here you go…

Preparation time: 60 minutes

No. of servings: 4

Spice level: 2.5 out of 5

Ingredients:

• Manicotti shells –  8 big shells (one 8 oz pack)
• Frozen spinach – 1/2 lb or chopped fresh spinach tightly packed – 2 cups
• Ricotta  cheese – 1 cup (one 14 oz pack)
• Mozzarella cheese – 1 cup
• Garlic alfredo or plain alfredo sauce –  1 cup
• Tomato garlic pasta sauce – 1/2 cup
• Marinara sauce – 1 cup
• Red pepper flakes – 1 tsp
• Shallots – 2
• Garlic – 2 cloves
• Mushroom – 5 to 6
• Olive oil
• Chopped fresh parsley – 2 tbsp
• Italian seasoning – 1 tsp
• Salt and pepper

For Bechamel Sauce:

• All purpose flour – 1/4 cup
• Unsalted butter – 5 tbsp
• Milk – 2 cups
• Freshly grated nutmeg or powdered nutmeg – a big pinch
• Garlic powder – 1/2 tsp
• Salt and pepper

Method of Preparation:

Preparation of Spinach Mixture:

1. Thaw your frozen spinach and squeeze water from as much as possible and reserve the water for use.
2. Wash and chop mushroom to small pieces.
3. Peel and chop shallots to small pieces.
4. Heat a tbsp of olive oil in a pan and add chopped garlic. Fry it for a minute and add shallots and a pinch of salt.
5. For it for a minute and add mushroom. Let it cook for 3 to 4 minutes.
6. Add spinach followed by salt and pepper. cook for another 3 to 4 minutes. Keep stirring in between.
7. Sprinkle the red pepper flakes, chopped parsley and Italian seasoning. Mix well and remove from heat.
8. Transfer it to a bowl and let it cool.
9. Now pulse it in your food processor a couple of times and again transfer it to the bowl.
10. Add one cup of ricotta cheese and 1/3 cup of mozzarella cheese to the spinach mixture and combine well.

Preparation of Bechamel Sauce:

1. Melt butter in a sauce pan over medium low heat and slowly stir in all purpose flour. Be careful, do not burn it.
2. Mix it well to form a paste and cook for 4 to 5 minutes till the mixture turns slightly golden color.
3. Add the reserved spinach liquid and mix well until a smooth mixture is formed.
4. Now add hot milk in four batches, every time whisking the sauce until smooth. Finally add garlic powder and mix well.
5. Cook until the sauce becomes thick. Remove from heat.
6. Season with salt, pepper and nutmeg and give it a stir.

Preparation of creamy sauce:

1. Heat a tsp of oil and tomato garlic sauce and alfredo sauce.
2. Mix them well and let it boil to form a thick and creamy pasta sauce.

Preparation of Stuffed Manicotti Pasta:

1. Preheat oven to 350 degree Fahrenheit (aprox 176 degree Celsius).
2. Cook manicotti as per directions given on the package. Don’t forget to add some salt while cooking.
3. Add half of the bechamel sauce to the spinach mixture and mix well. Taste and add salt if necessary.
4. If you have a piping bag or pastry bag, fill it with the spinach mixture.
5. Stuff the cooked manicotti shells with spinach mixture (see pic.).
6. Line your baking dish or pan with aluminum foil.
7. Spray some oil over the foil and add marinara sauce and spread it.
8. Place the stuffed manicotti over the marinara sauce and pour the creamy sauce on top of it and cover the shell.
9. The shell will become hard and brown if it is not completely covered with sauce.
10. Sprinkle some mozzarella cheese on top and bake for 25 minutes.
11. Finally change the setting to broil and leave it for 2 to 3 minutes for the cheese to become brown on top.

Serve hot

© Nithu for Spicy Tasty, 2011. | Permalink | 18 comments | Add to del.icio.us
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Tiramisu is a popular Itlaian dessert. In Italian, Tiramisu means “Pick me up”. That describes the flavor of this dessert . If you are a coffee lover you will love this dessert. It has become popular and a huge favorite in most of the European and American restaurants.

According to this 2007 article in Washington Post by Jane Black, the origins of Tiramisu is said to have been created in a restaurant in a small town named Treviso located northwest of Venice.

“Born recently, less than two decades ago, in the city of Treviso is a dessert called Tiramesu which was made for the first time in a restaurant, Alle Beccherie, by a pastry chef called Loly Linguanotto,” the introduction, in Italian, declares loftily, using the Venetian dialect in the spelling of the dessert’s name. “The dessert and its name, tiramesu, which signifies its nutritious and restorative properties, became immediately popular and was copied with fidelity and variations not only in the restaurants of Treviso and the region but throughout Veneto and Italy.”

Preparation Time: 45 minutes
No of servings: 6-7
Ingredients:

• Eggs : 4
• Lady Finger : 20 (found this in World Market – also try your local italian bakery)
• Granulated Sugar : 3/4
• Mascarpone Cheese : 1 container (8oz)
• Strongly brewed Coffee : 3 cups (you can also use expresso instead of it)
• Marsala Wine : 2 tbsp ( optional)
• Kalhua coffee liquer : 3 tbsp (optional)
• Unsweetened Cocoa Powder : 1/4 cup
• Dark chocolate shavings : 1/4 cup

Method Of Preparation:

1. Take the white and egg yolk separately.
2. Transfer the egg yolk in a wide bowl and add 1/2 cup sugar. Using a whisk carefully whisk this mixture into creamy consistency.
3. Now add mascarpone cheese into it. Just mix the cheese into the above mixture (just make sure there is no lumps in it). Keep it aside.

1. In a separate bowl whip (using electric mixer) egg whites in to soft peak by gradually adding sugar. Don’t add the sugar all at once. (The consistency  should look white and puffy – when you are done if you tilt the bowl it won’t fall off).
2. Now add the step 4 mixture into step 3 bowl and gently fold them, don’t mix it just fold over gently to get a smooth custard.
3. Now in another bowl add warm coffee or expresso (if you want you can add kalhua and marsala wine into it). Soak 1 lady finger at a time on all sides in this coffee mixture.

1. Now in an 8 by 10 inch pan, arrange the soaked lady fingers close together in a row until the bottom of the pan is completely covered.
2. Now spread the prepared custard from step 5. Pour 1/2 of the custard over the lady fingers and smooth with a soft spatula.
3. Now sprinkle some cocoa powder on top of the custard. (you can use a tea filter to sprinkle those coco powder)
4. Create another layer just like this.
5. Finally sprinkle some dark chocolate shavings or grate some dark chocolate on top of the cocoa powder.
6. Now refrigerate it for 3-4 hours or until set before serving.

1. You can also arrange it in an martini glass just like the above step.
2. Serve it chilled.

With such a simple recipe for something so delicious, why not impress and enthrall your guests with a chilled serving of Tiramisu? Isn’t it saying – ‘pick me up’?

© admin for Spicy Tasty, 2011. | Permalink | 21 comments | Add to del.icio.us
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Fettuccine Alfredo is one of my favorite Italian dished. Whenever we go to Olive Garden or any other Italian restaurant this is one of the dishes I order often – sometimes with shrimp and other times with chicken.

I love the rich & creamy flavor of the Alfredo sauce . I’ve always wanted to make this at home. Recently I was watching Food network and I saw this recipe. I didn’t expect it to be this simple. So I decided to give it a try and make it for dinner. Voila, it came out really yummy and it is very easy to make.

Preparation Time : 40 minutes
No of Servings : 3-4
Spice Level : 0 out of 5

Ingredients:

• Fettuccine : 1 pound
• Shallot : 1 (minced)
• Heavy Cream : 2 cups (also sold as whipping cream in a small milk like carton)
• Cream cheese : 5 tbsp
• Unsalted Butter : 1/2 stick
• Salt : to taste
• Pepper: 1/4 tsp
• Garlic Powder : 2 tsp
• Parmigiano-Reggiano : 1 cup finely grated
• Cooked Shrimp : 1/2 cup (Peeled and deveined)
• Fresh parsley, for  garnish

Method Of Preparation:

Alfredo sauce:

1. In a sauce pan melt the butter and add shallots and fry them till it becomes translucent.
2. Now add heavy cream, bring it to boil by stirring it constantly.
3. And add the cream cheese, salt and garlic powder, mix it all together.
4. Cook until the above mixture becomes a thick sauce. Finally sprinkle some pepper on it and remove from heat.

Fettuccine Alfredo:

1. Cook the fettuccine in a salted boiling water until it’s well done.
2. Just reserve 1/4 cup of pasta in cooked water and strain the remaining water and keep the pasta separately.



3. Heat Olive oil in a wide pan  add the pasta and reserved pasta water stir it and add cooked shrimp, alfredo sauce and half of the grated parmesan cheese.
4. Toss it all together and cook for 2-3 minutes and  remove from heat.
5. Serve it hot with the remaining Parmesan and parsley.

Note:

You can make it with or without shrimp. If you want chicken in it add some cooked chicken breast into it.

If you try it, let me know how it turned out for you. You can always leave your comment here or on SpicyTasty Facebook page or tweet us at @SpicyTasty.

© admin for Spicy Tasty, 2011. | Permalink | 3 comments | Add to del.icio.us
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We all know Pizza is an oven baked, flat, round bread topped with tomato sauce,cheese and various other toppings like vegetables, chicken, fruits, pepperoni, etc. If you have a party at home Pizza is the easiest and best thing to make and is loved by kids to adults. You can make pizza dough at home or you can also buy it. It is available in most of the grocery shop in the United States. For those who want to make it from the base, I have given you the recipe. Here you go…

Preparation time: 20 minutes

No. of servings: 3

Spice level: 3.5 out of 5

Ingredients:

• Wheat flour or All purpose flour – 2 cups
• Yeast –  1/2 pack
• Oil – 1/4 cup (preferably olive oil)
• Salt – 1/4 tsp (adjust to taste)
• Plastic wrap
• Pizza sauce – 2 cups
• Mozzarella cheese – 1 cup
• Provolone Cheese – 1/2 cup
• Jalapeños pickles or fresh Jalapeños - 1/4 cup
• Cut onions – 1/4 cup
• Any vegetables of your choice (tomatoes,mushroom, broccoli, carrots, etc.)

Method of Preparation:

Making of dough:

If you want to make a healthy base for your pizza, you can use wheat flour. For a regular base, you can use all purpose flour or maida.

1. In a bowl, combine flour and salt.
2. Prepare yeast as per the instructions given on the pack or just add yeast to warm water and stir well.
3. Add this to the flour and 2 tbsp of oil. Knead a dough. Add some more water and oil if required.
4. Work on the dough vigorously until the ingredients are evenly distributed and knead into a smooth and soft dough .
5. If you are using food processor, take out the dough and work on it with your hands for a few minutes.
6. You can divide the dough into equal portions of desired size and make it into a ball.
7. You can also store them without dividing.
8. Transfer the ball to a wide container and spray oil. Cover the container with plastic wrap and leave it for an hour at room temperature.
9. After an hour refrigerate the container over night or even for 2 to 3 days.

Making of Pizza:

1. Preheat oven to 450 degree Fahrenheit before half an hour.
2. Take desired number of balls from refrigerator and place it in a flour dusted wooden board or your counter top.
3. Dust the ball with flour and press it gently to make round pizza base of desired size and thickness say 1/2″ thickness and medium size.
4. Sprinkle some flour on a pizza pan or baking sheet and transfer it. Let it site for half an hour.
5. In between, combine the shredded mozzarella and provolone cheese together.
6. Now spread the pizza sauce over the base and sprinkle desired amount of cheese.
7. Top it with your cut vegetables. Spray a little oil over the top.
8. Bake it in oven for 15 minutes or until the cheese oozes out.
9. Sprinkle little olive oil and serve hot.

© Nithu for Spicy Tasty, 2011. | Permalink | 38 comments | Add to del.icio.us
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From Wikipedia:

Parmigiana or eggplant parmigiana (Italian: melanzane alla parmigiana or parmigiana di melanzane) is a Southern Italian dish made with shallow fried eggplant (aubergine) slices layered with cheese and tomato sauce, then baked.

In some versions, the eggplant slices are first dipped in beaten eggs and dredged in flour or breadcrumbs before frying. Some recipes use hard grated cheeses such as Parmesan or Pecorino Romano, while others use softer melting cheeses like Mozzarella or Caciocavallo, or a combination of these.

Ingredients:

• Big eggplant – 1
• Italian seasoned bread crumbs – 2 cups [Substitute: 2 cups bread crumbs, 1/2 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp dried marjoram]
• All purpose flour or Maida – 1 cup
• Eggs – 3
• Spaghetti sauce – 1 large can
• Mozzarella cheese – 8 oz
• Parmesan cheese – 1/4 cup
• Fresh basil – 2 tbsp
• Salt and pepper

Method of Preparation:

1. Cut your eggplant into round thin slices and spread it in a baking sheet or two.
2. Sprinkle some salt and pepper all over the eggplant slices on both the sides.
3. If you are not using Italian seasoned breadcrumbs, mix the dry Italian spices with breadcrumbs along with a little salt.
4. Heat a wide skillet and add the mixed breadcrumbs or the ready Italian seasoned bread crumbs and heat for a while and mix thoroughly. Transfer it to a plate.
5. In a bowl whisk all the eggs and keep it ready.
6. Place the flour in a plate or wide bowl.
7. In a wide pan, pour oil to a depth of 1/2 inch and heat it for frying.
8. Now dip the seasoned eggplant slices one by one in flour, followed by eggs and finally in breadcrumbs.
9. Shake off the excess crumbs and fry it in oil turning both the sides until golden brown.
10. Follow the same with other eggplant slices.
11. Preheat oven to 350º F.
12. Grease a baking dish with some oil, pour some spaghetti sauce, arrange the fried eggplants, sprinkle some basil chopped basil and then some mozzarella cheese and a little parmesan cheese on top.
13. Again pour some sauce, followed by fried eggplants, basil and finish of with cheese.
14. Repeat until you run out of fried eggplants.
15. Bake for half an hour.

© Nithu for Spicy Tasty, 2010. | Permalink | 30 comments | Add to del.icio.us
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Mushroom Ravioli is one of my all time favorite dish. I first had it in Romano’s Macaroni Grill. That was the first time I have ever had an Italian dish and I just loved it. Ravioli toped with the Marsala Cream sauce is just wonderful. Here I have used pasta sauce and heavy cream. You can also substitute it with ready made Marsala cream sauce or home made Marsala sauce which I will post later. Here you go…

Preparation time: 20 minutes

No. of servings: 2 to 3

Spice level: 2.5 out of 5

Ingredients:

• Fresh Wild mushroom ravioli – 1 package
• Chopped garlic – 2 tsp
• Basil – 1 tbsp
• Olive oil – 2 tbsp
• Pasta sauce – 1 cup
• Heavy Cream – 1 cup
• Parmesan cheese – 1/4 cup

Method of Preparation:

1. Cook the ravioli in a pot of hot water for about 5 minutes or till it is cooked. You can also check the cooking instruction given in the box.
2. Do not over cook the pasta, cause it will break.
3. Heat olive oil in a pan and add chopped garlic and fry it for a couple of minutes.
4. Add the pasta sauce and heavy cream and keep stirring for 4 to 5 mins.
5. Now add the cooked pasta and basil leaves. Give it a nice stir and remove from heat.
6. Sprinkle some Parmesan cheese and serve hot.

I am sending this to Giveaway CSN stores $40 Gift Card at An Opera Singer in the Kitchen

© Nithu for Spicy Tasty, 2010. | Permalink | 12 comments | Add to del.icio.us
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I adapted this recipe from food channel. My husband and myself  recently become very addicted to Italian food. We’ve had a party at our home and I planned to prepare totally different kind of  dishes on that day.  I used to watch Food TV whenever I get time. I found this recipe and most likely the combination of spinach and pasta is very interesting, so I made this spinach rigatoni pasta for the party and it was a sooper dooper hit. Everyone loved it. It is easy to make too.

Ingredients:

• Rigatoni Pasta :  1 lb
• Olive oil : 1 tbsp
• Unsalted Butter : 1/2 stick
• Shallot : 1 (large) minced
• Mozarella cheese : 1/2 lb
• Garlic :  2 cloves (Pressed)
• All purpose flour : 1/4 cup
• Milk : 1 1/2 cups
• Ground Nutmeg powder : 1/4 tsp
• Ricotto cheese : 2 cups
• Eggs : 2 (beaten)
• Frozen Spinach : 1 lb(thawed and squeezed out of water)
• White Wine : 1/2 cup
• Salt : Required to taste
• Black pepper : 1tsp

Method Of Preparation:

1. Boil the rigatoni pasta with some salt for 6 minutes in high heat.
2. When its done drain the water and let it sit for some time until its fully drained .
3. Now squeeze the water out of the frozen spinach, chop them and keep it aside.
4. In a large mixing bowl add the spinach, bechamel sauce, 2 cups of ricotta cheese, 2 large eggs and little salt mix them all together.
5. Now add the pasta into the above mixture mix it all together. keep it aside.
6. Grease 9 by 8 Inch baking pan and slowly transfer the above pasta mixture into it spread them equally in the pan.
7. Sprinkle some mozzarella cheese on top of it.
8. Preheat the oven for 360 degree .
9. Cover the pan loosely with aluminum foil and bake them for 40 minutes and remove the foil and again bake them for 20 minutes. Or the cheese is lightly brown on top.

Bechamel sauce :

1. In a pan melt the butter over medium heat . After that add the shallots and garlic.
2. Don’t fry them just toss them in butter for 3-4 minutes in medium heat.
3. Now add the all purpose flour into the pan and mix it all together to make it a smooth paste.Add the flour and stir until a smooth paste forms.
4. Gradually whisk in the wine and then the milk.
5. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly.

© admin for Spicy Tasty, 2009. | Permalink | 10 comments | Add to del.icio.us
Post tags: Baking, Italian, veggie

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Italian Cuisine is one of my favourite cuisine. Specially those refreshing garlic bread that is served in the Italian restaurants are simply inviting. I always have a craving for those breads. I happened to see the ready made frozen garlic bread in one of the grocery shop here. So I bought and tried it. The taste was awesome but it was filled with butter. So we thought of trying it at home and gave it a shot. It came out so good and yummy and also with less butter on it. Now it has become a regular snack for us with tea. Here you go…

Ingredients:

• Frech or Italian bread – 1 large loaf
• Butter – 1/2 stick
• Garlic powder – 1 tbsp (or garlic cloves – 3)
• Chopped Parsley – 3 tbsp (or dried parsley flakes – 1 1/2 tbsp)
• Italian seasoning – 1 tbsp
• Grated Parmesan cheese – 2 tbsp)
• Aluminum foil

Method of Preparation:

1. Preheat the oven to 350°F
2. Take butter in a microwave safe bowl and melt it.
3. Add garlic powder and mix it well. Garlic powder is available in any grocery stores here.
4. You can also use finely minced garlic cloves instead of garlic powder.
5. Now cut the loaf of bread into round pieces according to how thick you want it to be.
6. Spread the garlic butter on each side of the bread pieces.
7. Now sprinkle the parsley leaves, Italian seasoning(Sprinkle little amount of Italian seasoning otherwise it will give you strong herb taste) and Parmesan cheese over it and pile it up.
8. Now wrap it up with aluminum foil
9. Keep it in the preheated oven for 20 minutes
10. Your garlic bread is ready

Serve hot with tomato ketchup…

© Nithu for Spicy Tasty, 2008. | Permalink | 6 comments | Add to del.icio.us
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