Farfalle with Shrimp and Salmon

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

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Bolognese on Glass Noodles (Gluten-Free)

I pound freshly ground/mince grass fed beef

28 ounces roasted tomatoes, blend

2 garlic cloves, crushed

1/2 cup fresh basil pesto

1 white onion , chopped

1 handful fresh basil, chopped

Extra virgin olive oil

Sea salt and black pepper

1 packet glass noodles/vermicelli

In a large frying pan on medium high heat, drizzle enough olive oil to cover the bottom. When hot, add onion, garlic, and ground sirloin.  Stir continuously to cook and brown. Add all the wet ingredients and continue stirring until it starts to bubble. Reduce heat, cover, and let simmer slowly for 30 minutes, stirring occasionally. Season with sea salt and black pepper. Set aside.

Bring a large saucepan of water to boil. Remove from heat. Add glass noodles. Set aside for 3 to 4 minutes to soften, or until al dente, then drain. Cut noodles into small pieces with a pair of scissors (optional) and toss into the bolognese sauce.

Serve hot on a large pasta bowl with fresh parmesan cheese on the side and fresh bread. Drizzle with extra olive oil over the top and garnish with fresh basil. 

Stuffed Eggplant

2 medium size purple eggplants

2 cups fresh tomatoes

3 garlic cloves, crushed

1 large white onion, chopped

Handful of fresh Italian parsley, chopped

Sea salt and black pepper

1lb. lean ground beef

1/2 cup fresh mozzarella, grated

Extra Virgin olive oil

2 cups cooked wild brown rice

2 cups vegetable broth

Cut eggplant in half and scoop out the center leaving about an inch around the edge. Drizzle with olive oil and season with sea salt and black pepper. Chop center part into small pieces and set aside.

In a large deep sided skillet, add three tablespoons of olive oil. When hot add onions and garlic, saute until soft. Add ground beef and the center part of the eggplants, stirring occasionally until browned and cooked. Mix in tomatoes, rice, and parsley. Season with sea salt and black pepper.

Preheat oven to 400 F.

Drizzle olive oil over a baking sheet and arrange eggplants and fill with the meat mixture. Sprinkle with mozzarella. Season with sea salt and black pepper. Bake for 1 hour. Serve immediately.

Artichoke Spinach Cannelloni With Roasted Red Pepper Sauce

Cannelloni:

12 fresh lasagna sheets (about 3" by 8") 

10 ounces frozen spinach, squeeze all the liquid out 

14 ounces cooked artichoke hearts, chopped 

1 small white onion, chopped 

1 teaspoon nutmeg 

1/2 cup ricotta cheese 

1/2 cup cream cheese, room temperature 

1/2 cup freshly grated parmigiano reggiano cheese 

Handful fresh parsley, chopped 

Sea salt and black pepper to taste 

1 cup fresh parmesan cheese, grated (garnish)

Combine artichoke, spinach, parmigiano reggiano cheese, ricotta cheese, cream cheese, parsley, and nutmeg. Season with sea salt and black pepper to taste.

Sauce:

3 large roasted red pepper

3 garlic, cloves 

1 small white onion, chopped into large chunks 

1/4 cup olive oil 

Sea salt and black pepper

Blend until smooth. Season with salt and black pepper.

Spread 1/3 cup of spinach artichoke mixture along center of each piece. Roll up to enclose filling. Repeat with remaining ingredients.

Preheat oven to 350 F.

On a large baking dish, arrange Cannelloni in a single layer. Spread roasted red pepper sauce generously to cover the top. Sprinkle with freshly grated parmesan cheese. Bake for 40 minutes to 50 minutes or until golden brown.