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Category: Italian Food

Casaculinarian.com Grand Opening this Tuesday @ AC’s Diner in Stroudsburg on Main Street… Dinner Specials for Tuesday 6/28/2016

 

Lasagna Roll

Casaculinarian.com Grand Opening this Tuesday @ AC’s Diner in Stroudsburg on Main Street… Dinner Specials for Tuesday 6/28/2016

We are so excited to bring some quality Italian Food and Homemade Fresh Mozzarella Cheese to the Area… At a Reasonable Price…

Specialty's 6282016 dinner

Casaculinarian.com Featured Dinner for 6/21/2016 “Rigatoni with Meat Sauce, Baked with Mozzarella and Parmesan Cheese”

 

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Casaculinarian.com Featured Dinner for 6/21/2016 “Rigatoni with Meat Sauce, Baked with Mozzarella and Parmesan Cheese”

This can be a quick dinner if you have Tomato Basil Sauce already done or you use your favorite jar sauce…

tomato basil sauce or your favorite jarred sauce 24 oz. link below for Casaculinarian.com tomato basil sauce

beef chop meat 80/20 1/2 pound

garlic 1 teaspoon

white wine 2 oz.

shredded mozzarella cheese 1/2 cup

parmesan cheese 2 teaspoons

fresh basil for garnish 3 leave chopped course

rigatoni past 1 pound

salt and pepper for taste

Tomato Basil Sauce

Place your stove top on medium heat and add a large sauté pan. Add a large pot with salted water to cook your pasta, also on medium heat…

Add chop meat to sauté pan and start to brown. Season with salt and pepper for taste. Add garlic and when meat is all cooked and broken up add your white wine. Add 12 oz. of tomato basil sauce and lower heat and simmer.

Cook your pasta al dente. Drain and oil. do not shock with cold water.

In a glass baking pan add 6 oz. of tomato basil sauce to the bottom of the dish. Mix your rigatoni in the meat sauce add to the top of the sauce in the baking dish. Add remainder of sauce, parmesan and mozzarella cheese to the top. Bake at 325 degrees for 15 minutes. Take out and garnish with fresh basil. Enjoy, Jason!

Casaculinarian.com featured Dinner tonight “Grilled Italian Fillet of Cod”

 

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Casaculinarian.com featured Dinner tonight “Grilled Italian Fillet of Cod”

fresh filet of cod 1 pound

lemon 1

fresh basil 3 leaves

fresh oregano 3 leaves

salt and pepper for taste

granulated garlic lightly sprinkled

onion powder lightly sprinkled

fresh chopped garlic 1/4 teaspoon

bread crumbs lightly sprinkled

cooking spray

Place your grill on medium heat. On a sheet of foil, spray with cooking spray. Squeeze half of lemon on the foil. Place fillet of cod on lemon juice. Sprinkle with all seasonings. Squeeze the remainder of the lemon on the top of cod. Place on the grill and cover for ten minutes. With a plastic spatula carefully flip the fish over. Cook for another ten minutes. Fish should be moist and cooked to 165 degrees. Flip over on a nice platter. Take all the Au Jus from the foil and drizzle on top of fish. Garnish with some fresh chopped basil.

Enjoy, Jason!

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Casaculinarian.com Sunday Feast for 6/5/2016 Mini Ziti with Shrimp in a Vodka Cream Sauce

 

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Casaculinarian.com Sunday Feast for 6/5/2016 Mini Ziti with Shrimp in a Vodka Cream Sauce

16-20 peeled and deveined shrimp 6 per person

butter 1 tablespoon

oil 1 tablespoon

vodka 1 oz.

Vodka Sauce recipe link below

any pasta you prefer

Penne Vodka First Course

Make your Vodka sauce first. Then make your family individually shrimp if they choose. Add oil to a sauté pan on medium heat. When hot add 6 shrimp and butter. Sauté till golden. Deglaze with Vodka. Add 1/2 cup of vodka sauce and cook until shrimp are tender. Add pasta and toss. Serve. Enjoy, Jason.

Five Pounds of Prince Edwards Fresh Mussels in a Sweet Tomato Basil Sauce

 

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Five Pounds of Prince Edwards Fresh Mussels in a Sweet Tomato Basil Sauce

Having Friends over? Here’s a great inexpensive Appetizer that all Mussel lovers will enjoy. We added our homemade Crusty French Bread for soaking up the sweet sauce…

fresh Prince Edwards Mussels 5 pounds

onion 1 chopped

chopped garlic 2 tablespoons

olive oil 3 tablespoons

white wine 1/2 cup

fresh plum tomato canned 105 oz. #10 can processed in a food processor

sugar 2 tablespoons

salt 2 teaspoon

pepper 1 teaspoon

fresh oregano 1/2 teaspoon chopped

fresh parsley 1/2 teaspoon chopped

fresh basil 1/2 teaspoon chiffonade

dry Italian seasonings 1 teaspoon

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

Clean and rinse all five pounds of mussels, and let sit in a strainer. In a large soup pot add olive oil, garlic, and onions on medium heat. Sauté till translucent and add Mussels. Stir and mix and place cover on for 2 minutes to allow steaming. Take cover off and deglaze with white wine. Add processed tomatoes and all seasonings. Simmer for 35 minutes covered. Serve with Crusty Bread our link will be at the bottom of the page. Enjoy! Jason.

Crusty French Bread

Casaculinarian.com “Eggplant Rollatini”

 

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Casaculinarian.com “Eggplant Rollatini”

We had a customer order this for her Birthday today, family size Eggplant Rollatini.

Happy Birthday Ryan!!! So we figured we would share the recipe. Feeds 4-6 people 11-12 Rolls…

eggplant 1 skin off and sliced 1/16 of an inch thin length down

egg wash 5 cracked eggs plus 1/8 cup of milk

Italian seasoned bread crumbs 6 cups

canola oil up to 1 and 1/2 cups for pan frying

Lets make the thin eggplant cutlets. Place raw eggplant on bread crumbs (both sides), then egg wash, and back into bread crumbs. Add a Sauté pan to the stove on medium heat with 3/4 cup of canola oil. Let the oil heat a few minutes. Brown each side of eggplant cutlets till golden. Place on a paper towel to absorb oil. Add clean oil as needed.

Ricotta Cheese Mixture:

shredded mozzarella cheese 1/8 cup

parmesan cheese 2 tablespoons

bread crumbs 2 tablespoons

egg 1

pepper for taste

fresh parsley 1/2 teaspoon chopped

fresh basil 1/2 teaspoon chopped

Italian seasonings 1/2 teaspoon

In a Kitchen using your Whip mix all ingredients on medium until it starts to peak. Place in the refrigerator.

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Add your eggplant to a clean cooking surface. Spoon the ricotta cheese mixture on the top part of the cutlet and roll. Add to a glass baking pan with Tomato Basil sauce on the bottom. Finish all your rolls and then top them with Tomato Basil Sauce. You can use Casaculinarian.com Tomato Basil Sauce recipe, link below, or your favorite jar sauce. Top with Fresh Mozzarella Cheese slices. Cover with plastic wrap and foil. Plastic wrap prevents the cheese from sticking to the foil. Bake at 350 degrees for 40 minutes. Enjoy, Jason.

Tomato Basil Sauce

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Casaculinarian.com “Lasagna Rollet’s”

 

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Casaculinarian.com “Lasagna Rollet’s”

Ricotta Cheese Mixture:

ricotta cheese 12 oz.

shredded mozzarella cheese 1/8 cup

parmesan cheese 2 tablespoons

bread crumbs 2 tablespoons

egg 1

pepper for taste

fresh parsley 1/2 teaspoon chopped

fresh basil 1/2 teaspoon chopped

Italian seasonings 1/2 teaspoon

In a Kitchen using your Whip mix all ingredients on medium until it starts to peak. Place in the refrigerator.

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Meat Mixture:

ground beef 85/15 one pound

salt and pepper for taste

onion 1/4 chopped

garlic chopped 1 teaspoon

parmesan cheese 1 tablespoon

bread crumbs 2 tablespoons

shredded mozzarella cheese 2 oz.

ricotta cheese mixture 2 tablespoons

olive oil 1 tablespoon

fresh basil 1/2 teaspoon chopped

fresh parsley 1/2 teaspoon chopped

Italian seasonings 1/2 teaspoon

Sauté beef off and drain fat. Add olive oil on medium heat along with onion and garlic. When the onion and garlic brown turn off the heat. Add to a Kitchen Aid using the paddle. Add the rest of the ingredients and place on medium speed until blended. Examples below. Refrigerate.

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Cook off 12-15 pieces of dry Lasagna pasta.

We made three different Rollets:

Only Beef mixture Only Cheese mixture and mix of both the Cheese and Beef

Take a single cooked pasta piece. Place 3 oz. of any mixture in the beginning and roll it up. Place them in a Glass Baking Dish with Tomato Basil Sauce on the bottom. Place them in the pan without touching them. Add more sauce to the top. Slice Fresh Mozzarella Cheese on top. Cover with plastic wrap and then foil. The plastic wrap prevents the cheese from sticking to the foil. Bake on 350 degrees for 35-40 minutes. We served with Fresh Italian Bread. Recipe link below. Enjoy, Jason.

Homemade Italian Bread

Tomato Basil Sauce

Classic Plum Tomato, Red Onions, and Fresh Mozzarella Cheese Salad

 

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Classic Plum Tomato, Red Onions, and Fresh Mozzarella Cheese Salad

This is the perfect time of year for this great classic salad. It can be an appetizer, a salad, or a side dish with your dinner.

plum tomatoes 5 cut in six wedges then in half

red onion 1/2 sliced

fresh garlic cloves 2 chopped

olive oil 1/8 cup

fresh mozzarella cheese two 4 oz. balls cubed

balsamic vinegar 2 tablespoons

Italian seasonings 1/2 teaspoon

Kosher salt 1/2 teaspoon

black pepper 1/4 teaspoon

granulated garlic 1/4 teaspoon

onion powder 1/4 teaspoon

fresh parsley chopped 1 tablespoon

fresh basil chiffonade 1 tablespoon

grated Parmesan 1 tablespoon

In a mixing bowl chop all your vegetables, add seasonings, all cheese, olive oil, and vinegar. Mix well. Let sit 30 minutes to marinate. Mix again before serving. Enjoy, Jason.

Chicken and Pasta Bake on a Pizza Pie

 

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Chicken and Pasta Bake on a Pizza Pie

the healthy Smoothie and Salad coming later, for now its time to stop counting calories…

Ok so we made this pasta dish with fresh pasta a couple of weeks ago. We do not want to use fresh pasta in the pizza oven so we substituted it for dry penne. Follow the recipe link but do not bake. We will bake in the pizza oven on the dough.

Baked Pasta with Chicken Chunks and Melted Mozzarella Cheese

For Pizza Dough recipe best to use high gluten flour or bread flour.

Pizza Dough for Home

Ok so this recipe calls for half a dough ball. The other half we will use later for a Spring Salad over Flat Bread. Roll your dough out in any shape on a clean floured surface. This is a rustic pizza so it can be any shape. Add 1 tablespoon of olive oil to the rolled out dough on a pizza screen. Spread the olive oil all over the dough with a pastry brush. Sprinkle 1 teaspoon parmesan cheese, 1/4 teaspoon parsley, 1/4 teaspoon Italian seasonings, 1/4 teaspoon granulated garlic. Add your pasta bake to the pie leaving a seasoned crust. Top your pasta with mozzarella cheese. Bake in oven on a pizza stone at 400 degrees till crispy. Or 525 degrees in a pizza oven. Yummy, enjoy! Jason

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“Casa Pizza Sauce” Canned

 

Casa Pizza Sauce

Casaculinarian.com Pizza Sauce is very different than what you get at the Pizzeria’s. Made of only Imported Italian Tomatoes. Fresh Herbs and Spices. The Sauce is raw- never cooked. It cooks on the Pizza Pie. You can eat it with a spoon out of the jar…

We are working on trying to get it for sale for our followers…

Until then make it your self. Follow the link below. Thanks Jason.

Pizza Sauce