Traveling in Quarantine: Feast on this Italian Meal to Keep Your Wanderlust Spirit Alive
My Cooking In Quarantine Series continues – this time with a global twist. Stuck inside during a Global pandemic can do a real dozy on your wanderlust spirit. But in an effort to keep it alive lets feast on this Italian Meal to satisfy our cultural craving without stepping a foot outside.
Italy has been on my travel bucket list for a while. I’m hoping it’s one of the next countries I get to mark off. Until then I’ll keep visiting via the kitchen. Italian is one of my favorite cuisines to make – mostly because of it’s simplicity yet amazing flavor! It doesn’t take a lot of ingredients to make a killer Italian meal!
This Roasted Pepper Pappardelle Pasta is the perfect pantry recipe during this COVID crisis. Add in an antipasto salad, a class Italian dessert like these Olive Oil and Lemon Mini Cakes, and an Aperol Spritz and you’re practically living La Dolce Vita.
Roasted Pepper Pappadelle Pasta
Ingredients
- 1 box Pappardelle Pasta
- 1 16oz Can of Roasted Peppers
- 1/2 cup mascapone cheese
- 1 onion finely chopped
- 7 cloves garlic
- 1/2 tsp Salt & Pepper each
- Parsley for serving
- 7 strips bacon, cooked and crumbled
Instructions
- In a large pan over high heat bring water to a boil for the pasta. Heavily salt the water before adding the pasta. Cook the pasta al dente and reserve 1 cup of the water before draining. Drain the pasta and set aside.
- Add 2 tbsp olive oil to a pan over medium heat. Add the onion and cook for about 5 minutes until soft. Add the garlic and cook for another minute or two.
- Transfer the onion mixture to a food processor. Add in the roasted peppers and basil. Give it a rough chop. Transfer the mixture back to the pan and cook for about 10 minutes.
- Add the mascapone cheese and mix well. Add the pasta, salt, and pepper. Add reserved pasta water (if needed). Transfer the pasta to a large serving platter and top with parsley and crumbled bacon.
Rosemary Garlic Focaccia Bread
Ingredients
- 1/2 cup olive oil
- 2 garlic cloves finely minced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1/4 teaspoon fresh ground black pepper
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/4 teaspoon honey
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
Instructions
MAKE DOUGH
- In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
- Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
- Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
- Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
BAKE BREAD
- After 1 hour, heat the oven to 450 degrees Fahrenheit.
- Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
- Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
- Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.
Lemon Olive Oil Mini Bundt Cakes *From Vintage Kitchen
Ingredients
For the cake:
- 2 cups 280g cake or all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 eggs at room t°
- 1 1/4 cups 250g sugar
- 1 cup 250ml mild extra virgin olive oil
- Zest of 2 lemons
- 1 teaspoon pure vanilla extract
For the glaze:
- 1 1/2 cups 240g powdered sugar
- Lemon juice from about 1 lemon
Instructions
- Instructions
- Preheat oven at 350°F/180°C.
- Butter or spray a 10 or 11-inch bundt cake pan and dust with fine dry breadcrumbs or flour, shaking off excess.
- In a large bowl beat eggs with sugar for 3-4 minutes, until foamy and light.
- Add oil in a stream while you keep beating (similar to homemade mayonnaise).
- Add zest and vanilla.
- I sift dry ingredients directly over batter, but you can do it separately.
- Add sifted dry ingredients (flour, baking powder and salt) in 2 parts and mix until combined but don’t overmix.
- Pour into prepared pan and bake for 50-60 minutes, until a tester comes out clean.
- Let cool on a wire rack for 15 minutes and carefully unmold.
- Let cool completely.
For glaze:
- Mix sugar and juice until creamy and lump-free. It should have the consistency of thick honey.
- Pour over cooled cake and let drip down the sides.
