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You all know my deep deep love for pasta right?!?! What American-Italian doesn’t have a bit of an obsession with the beauty that is pasta? Today I’m sharing with you an incredible recipe for Tagliatelle with Roasted Tomatoes & Pesto Ricotta. A quick and flavorful dinner. Grape tomatoes are roasted until they are bursting with caramelization. A simple pesto ricotta makes the creamy and luscious sauce that just grabs onto those strands of tagliatelle. …
Here we are again with another great Italian Street Food dish and this one could not be any easier to throw together. When Steve and I went to Italy one thing that we got over and over again was called the Crudo which was simply incredible prosciutto on a really good piece of bread. Nothing fancy about it but those two components were just perfection while strolling the streets. This is my version with a couple extra ingredients, my Prosciutto, Mozzarella & Pesto on Ciabatta comes in as the third recipe for our fun Italian Street Food Week. …
*Thank you Bru Joy Products for sponsoring this post. All opinions are mine alone.
I’ve said it before, we love having pizza nights in our house. When I say pizza, I mean homemade dough, really fresh ingredients and a little bit of a mess with flour. Its so incredibly inexpensive to make your own pizza and its a blast to make! This Pesto Caprese Pizza is packed with flavor using very basic ingredients. Store bought {good quality} pesto, fresh mozzarella, fresh tomatoes, salt, pepper and a little drizzle of olive oil. The homemade crust is thin, bubbly and perfectly crisp. This is a great pizza! …
1 1/2 lbs boneless skinless chicken breasts
1 cup cornmeal
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1 egg, lightly beaten
for the pesto:
1 bunch of kale, thick end of stems removed
1/4 cup grated pecorino romano
4 cloves garlic
1/3 cup unsalted almonds
approx 1/4 cup olive oil
Place the chicken breasts between two pieces of plastic wrap and pound thin.
Coat the chicken first in the egg then into the cornmeal seasoned with the garlic powder, salt and pepper. Heat a saute pan over medium/ medium high heat, add enough olive oil to coat the bottom and cook the chicken on each side until golden and the chicken is cooked through.
For the pesto add the kale, cheese, garlic and almonds into a food processor. Pulse a few times to begin to break the ingredients down. With the machine on, drizzle in enough olive oil to just make it come together. Taste, season with salt and pepper.
This is a decent sized batch so place into a mason jar and top with a little extra olive oil to keep the extra in the fridge.
Top each chicken breast with a nice dollop of the kale pesto.
HAPPY EATS!!!
*this is my original recipe*
