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Italian Peas and Ham Frozen Peas Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Italian Peas and Ham Frozen Peas Recipe!

A gold rimmed bowl containing peas, ham, and onion with a gold stemmed spoon resting in the bowl.

If you are looking for easy ways to jazz up a bag of frozen peas, look no more you have come to the right place!

This easy recipe for this humble frozen vegetable is a great way to enjoy beautiful and gorgeous peas!

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Give Peas A Chance

Please pardon the pun. But...peas deserve pride of place at our dinner tables, especially when they are used in this frozen peas with ham recipe!

The Italian way of preparing this pea recipe is so very easy and utterly delicious. The sweet taste of the peas combined with the salty ham is beyond compare. Add a little cream to the mix and I promise you this dish is heavenly!

This vegetable side dish, using the ubiquitous frozen pea, is perfect for a casual weeknight dinner, or a special occasion.

A gold rimmed bowl containing peas, ham, and onion with a gold stemmed spoon resting in the bowl. Part of the picture is in shadow giving it a moody look.

Peas are also very nutritious! There are numerous health benefits to the humble pea, including protecting your eye and digestive health, as well as your immune system. WebMD has a great article called "Health Benefits of Peas" that you can reference for further details.

What's not to love about peas? And ham! Don't forget about the ham! 😊

So now I'll show you what you will need to make this favolosa (fabulous) Italian Peas and Ham recipe, using a bag of frozen peas!

🥘 Ingredients

A white bowl containing defrosted peas, a white bowl with chicken broth, various bowls containing ham, salt and pepper, olive oil, butter, cream, and garlic, and half an onion.

This recipe is inspired by and adapted from 365 Easy Italian Recipes by Rick O'Connell.

Here are the ingredients that you will need for this simple recipe:

  • Frozen peas
  • Butter
  • Olive oil
  • Garlic
  • Onion
  • Heavy cream
  • Chicken broth
  • Salt
  • Black pepper
  • Ham (can sub chopped proscuitto or pancetta if you like)

I used petite peas for this pea recipe, but you can use regular green peas or sweet peas.

You should be able to find all of these ingredients at your local grocery store.

So now allow me to show you what I think is the best way to use frozen peas!

🔪 Instructions For This Frozen Peas Recipe

You'll begin by adding butter and olive oil to a large skillet set on medium heat. Once the butter has melted, add the garlic and chopped onion. Sauté for around 2 minutes until the garlic and onion are softened.

Now add the ham and sauté for 2 minutes.

Melted butter, olive oil, minced garlic and onion in a cast iron skillet.
Soften the onion and garlic in melted butter and olive oil.
Sautéed garlic and onion and diced ham in a cast iron skillet.
Add the ham to the softened garlic and onion.

Increase the heat to medium high, and then add the peas and the chicken broth. Cook for 3 minutes, stirring occasionally. Be sure to admire the beautiful vibrant color of the peas!

Peas, diced ham, onion, and chicken broth in a cast iron skillet.
Add the peas to the other sautéed ingredients. Look at the vibrant color of the peas!

Lower the heat back to a low simmer, and now add the cream, salt, and pepper. Cook for 5 minutes stirring occasionally. If you feel the dish is too dry, add a little more cream or chicken stock as you like. Taste, and adjust for seasoning by adding an additional pinch of salt and pepper if desired.

Peas, diced ham, onion, and cream in a cast iron skillet. There is salt and pepper sprinkled on top.
Add cream, salt, and pepper.
Peas, diced ham, onion, and cream in a cast iron skillet.
Cook for 5 minutes at a low simmer.

And that is it! Your dish is ready to serve!

Suggestions For Serving

Truth be told, I'd be happy to just eat an entire bowl of this dish. However, it is the PERFECT side dish to accompany so many of your favorite main meals.

A gold rimmed bowl containing peas, ham, and onion with a gold stemmed spoon resting in the bowl.

This dish is so awesome as a side dish paired with main dishes such as Veal Parmigiana or Chicken Scallopini.

However you decide to serve it, I know your family will love this wonderful Italian Peas and Ham!

FAQ

Do you need to thaw frozen peas before cooking?

You actually don't need to thaw frozen peas before cooking with them! How easy is that! I typically take out my frozen peas and leave them on the counter while I am prepping the dish. However, you can defrost them if you choose to.

How can I store any leftover Italian Peas and Ham?

Store leftovers in an airtight container in your refrigerator. This is best consumed within 4 days.

What type of peas are frozen peas?

The peas you typically find in the frozen section of your grocery store are English peas.

Can I use fresh peas with this recipe?

Absolutely yes! I've used frozen peas as they are typically easier to come by than fresh peas but fresh green peas would work a treat!

Some Other Recipes You May Enjoy

Here are some other recipes for side dishes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Buon Appetito!

Grace

A gold rimmed bowl containing peas, ham, and onion with a gold stemmed spoon resting in the bowl. Part of the picture is in shadow giving it a moody look.

Italian Peas and Ham Frozen Peas Recipe

Grace inspired by and adapted from 365 Easy Italian Recipes by Rick O'Connell
You'll be craving this mouthwatering Easy Peasy Italian Peas and Ham dish time and time again! Tender peas cooked with a bit of cream is over the top delicious!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 11 mins
Total Time 16 mins
Course accompaniment, Side Dish
Cuisine Italian
Servings 4 people
Calories 207 kcal

Equipment

  • Skillet

Ingredients
  

  • 1 lb peas select a 1 lb bag of frozen peas and you can defrost them before using but it's not necessary
  • 3 tablespoon butter
  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • ½ onion chopped
  • ¼ cup heavy cream
  • ½ cup chicken broth
  • ¼ ts salt
  • ¼ ts pepper
  • ½ cup ham diced (can sub chopped prosciutto or pancetta)

Instructions
 

  • Add the butter and olive oil to a skillet set on medium heat. Once the butter has melted, add the garlic and onion. Sauté for around 2 minutes until the garlic and onion are softened.
  • Now add the ham and sauté for 2 minutes.
  • Increase the heat to medium high, and then add the peas and the chicken broth. Cook for 3 minutes, stirring occasionally.
  • Lower the heat back to a low simmer, and now add the cream, salt, and pepper. Cook for 5 minutes stirring occasionally. If you feel the dish is too dry, add a little more cream or chicken stock as you like. Taste, and adjust for seasoning by adding an additional pinch of salt and pepper if desired.

Nutrition

Calories: 207kcalCarbohydrates: 17gProtein: 9gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 29mgSodium: 469mgPotassium: 362mgFiber: 4gSugar: 2gVitamin A: 11008IUVitamin C: 15mgCalcium: 66mgIron: 2mg
Keyword ham, peas
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Easy Shrimp Scampi Recipe Without Wine

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Shrimp Scampi Recipe Without Wine!

Pieces of cooked shrimp garnished with parsley and wedges of lemon in a cast iron pan.
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Shrimp scampi has got to be one of the easiest and most delish dishes ever! Every time I sit down to enjoy this, I can't get over how my minimal effort in preparing this dish produces such a maximum return!

So if you love shrimp, you will ADORE this easy shrimp scampi recipe without wine!

What Is Shrimp Scampi?

Shrimp scampi is a very popular Italian-American dish. It's typically made with shrimp, much garlic, much butter, lemon juice, and usually some dry white wine.

However, what we see on American menus is more accurately described as "shrimp, scampi-style." (Sourced from 1,000 Foods To Eat Before You Die, by Mimi Sheraton.)

True authentic scampi is actually the Dublin Bay Prawn, also called Norway lobster or langoustine. This fantastic delicacy is a small lobster (Nephrops norvegicus) that is widely found in the Mediterranean and Adriatic. It thrives in the waters close to Venice and I can just imagine what it would be like to dine on Venetian scampi!

So, here we will cover an Easy Shrimp Scampi Recipe (American style) made without wine. Let me now show you what you will need to make this easy meal!

🥘 Ingredients

This simple shrimp scampi recipe uses fresh and delicious ingredients that you will be able to find at your local grocery store.

Uncooked shrimp in a white bowl, butter, minced garlic, Italian parsley, olive oil, lemon wedges and seasonings all in small bowls containing each ingredient.

You will need the following ingredients for this recipe:

  • Raw Shrimp - try to buy the largest shrimp you can find (extra large or jumbo shrimp work the best!)
  • Butter - we'll use lots of butter in this recipe!
  • Extra virgin olive oil
  • Fresh garlic cloves, minced
  • Lemon wedges
  • Salt
  • Black Pepper
  • Italian seasoning
  • Italian parsley

All you need to do to prep the ingredients is peel and devein the shrimp, and mince some fresh garlic. Cut lemon into wedges and chop the Italian parsley and now we're ready to go!

🔪 Instructions

You won't believe how simple it is to make this quick recipe!

Place the peeled and deveined shrimp in a large bowl. Toss the shrimp with the seasonings (salt, pepper, and Italian seasoning) and the minced garlic and place it to the side.

Place a large pan (preferably cast iron) on your stove set to a medium heat. Now add the butter and olive oil and watch for the butter to completely melt.

Once the butter has melted, add the shrimp to the pan. Cook the shrimp just until they start to turn pink and curl up which should only take around 2-4 minutes. Try not to overcook the shrimp as they will become rubbery. Larger sized shrimp will take a bit longer to cook than smaller shrimp.

The last thing to do while the shrimp is in the pan is to squeeze a generous amount of fresh lemon juice from a juicy lemon wedge over the shrimp, and garnish with Italian parsley.

Pieces of cooked shrimp garnished with parsley and wedges of lemon in a cast iron pan.

Ta da! You have your masterpiece of a dish ready in less than 10 minutes!

There should be a generous amount of scampi sauce (garlic butter sauce) available to pour over the shrimp when serving.

Suggestions For Serving Your Delicious Shrimp Scampi!

Shrimp scampi is traditionally served over pasta. This would be great served with spaghetti or angel hair pasta, with the garlic butter sauce poured over the pasta.

I also like to serve this on its own, with some crusty bread to mop up the garlic butter sauce.

If you like spicy foods, feel free to add a bit of red pepper flakes for a bit of a kick.

This makes for an easy meal for busy weeknights. It's also elegant enough for a date night meal!

I hope you will indulge in some shrimp, scampi-style, soon!

FAQ

Is scampi a lobster or shrimp?

True authentic scampi is actually the Dublin Bay Prawn, also called Norway lobster or langoustine. This fantastic delicacy is a small lobster (Nephrops norvegicus) that is widely found in the Mediterranean and Adriatic.

How can I store leftover shrimp scampi?

In the unlikely event you have any leftovers, they can be stored in an airtight container in your fridge for up to 3 days.

How do you know when shrimp scampi is done?

The shrimp in shrimp scampi is cooked when they start to turn pink and curl up which should only take around 2-4 minutes.

When is National Shrimp Scampi Day?

Yes there is a National Shrimp Scampi Day! Observe this delicious day on April 29!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Buon Appetito!

Grace

Pieces of cooked shrimp garnished with parsley and wedges of lemon in a cast iron pan.

Easy Shrimp Scampi Recipe Without Wine

Grace
This Easy Shrimp Scampi Recipe Without Wine can be on your table in about 10 minutes! Super easy for busy weeknights and absolutely mouthwatering!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 4 mins
Total Time 14 mins
Course Main Course
Cuisine Italian-American
Servings 2 people
Calories 321 kcal

Equipment

  • large pan preferably cast iron

Ingredients
  

  • 1 lb shrimp peeled and deveined; buy the largest shrimp you can find (extra large or jumbo work the best!)
  • 4 tablespoon butter
  • 2 tablespoon extra virgin olive oil
  • 4 cloves garlic minced
  • ½ lemon cut into wedges for serving and use 1-2 wedges to add squeezed lemon juice to the shrimp while in the pan
  • ½ ts salt
  • ¼ ts pepper
  • ¼ ts Italian seasoning
  • Italian parsley for garnish

Instructions
 

  • Place the peeled and deveined shrimp in a large bowl. Toss the shrimp with the seasonings (salt, pepper, and Italian seasoning) and the minced garlic and place it to the side.
    Uncooked shrimp tossed with minced garlic and seasonings in a white bowl with a yellow wooden handled spoon resting in the bowl.
  • Place a large pan (preferably cast iron) on your stove set to a medium heat. Now add the butter and olive oil and watch for the butter to completely melt.
    Butter melting along with olive oil in a cast iron pan.
  • Once the butter has melted, add the shrimp to the pan. Cook the shrimp just until they start to turn pink and curl up which should only take around 2-4 minutes. Try not to overcook the shrimp as they will become rubbery. Larger sized shrimp will take a bit longer to cook than smaller shrimp.
    Shrimp cooking in a butter and olive oil sauce in a cast iron pan.
  • The last thing to do while the shrimp is in the pan is to squeeze a generous amount of fresh lemon juice from a juicy lemon wedge over the shrimp, and garnish with Italian parsley. Pour the garlic butter sauce over the shrimp when serving.
    Pieces of cooked shrimp garnished with parsley and wedges of lemon in a cast iron pan.

Notes

Shrimp scampi is traditionally served over pasta. This would be great served with spaghetti or angel hair pasta, with the garlic butter sauce poured over the pasta.
I also like to serve this on its own, with some crusty bread to mop up the garlic butter sauce.
If you like spicy foods, feel free to add a bit of red pepper flakes for a bit of a kick.
Buon Appetito!

Nutrition

Calories: 321kcalCarbohydrates: 8gProtein: 33gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 289mgSodium: 1898mgPotassium: 362mgFiber: 1gSugar: 2gVitamin A: 467IUVitamin C: 16mgCalcium: 178mgIron: 1mg
Keyword scampi, Shrimp
Tried this recipe?Let us know how it was!

Chicken Scallopini With Piccata Sauce Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Chicken Scallopini With Piccata Sauce Recipe!

Chicken scallopini or thin slices of chicken cooked and garnished with Italian parsley with a sauce of capers, garlic, lemon juice, chicken broth and butter poured over the chicken.
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If you are in need of an easy peasy dinner chock full of amazing flavor, then you have come to the right place!

Chicken Scallopini with Piccata Sauce absolutely fits these criteria. This dish is perfect for a busy weeknight, and elegant enough for date night.

Let me tell you a bit about this wonderful Italian dish!

What Is Chicken Scallopini?

Scallopini (also known as scaloppine) is a thin slice of meat. Chicken scallopini is then thin slices of chicken. Veal and beef are also used for scaloppine dishes. One benefit I love with scallopini is that the meat cooks up quickly, as you will see here in this recipe.

What is Piccata Sauce?

Piccata sauce is a lemon, butter, and caper sauce. The combination of these 3 ingredients is absolutely heavenly! The sauce has the lovely briny taste of the capers, the zestiness of the lemons, and the richness of butter.

In this dish, we'll prepare this sauce using the pan drippings from the cooked chicken. It will then be poured over our scallopini ready to devour to your delight!

🥘 Ingredients

Thin slices of uncooked chicken breast in a white dish, bowls filled with butter, lemon zest, salt and pepper, olive oil, minced garlic, capers, white wine, chicken broth, lemon juice, and Italian parsley.

You will need the following ingredients for this quick and easy Italian chicken recipe:

  • Chicken breast, sliced extra thin to ¼" thickness; buy it this way at your grocery store, or we can use a meat mallet to pound it down
  • Butter
  • Olive oil
  • White wine
  • Chicken broth
  • Fresh garlic
  • Lemon zest - we will use zest from ½ lemon
  • Lemon juice - we will use juice from ½ lemon
  • Salt
  • Black pepper,
  • Capers
  • Italian parsley (as a garnish)

You should be able to find all of these lovely fresh ingredients at your local grocery store.

Now let's gather our ingredients and make this mouthwatering dish!

🔪 Instructions

I hope you were able to find some extra thin sliced chicken breast prepared this way and ready to use. If not, no worries!

Prepping the Chicken

Begin by examining your chicken breasts. You want them to be around ¼" thick. If they are not, then use a meat mallet to pound them down to this thickness. To use the meat mallet, place the chicken between two sheets of plastic wrap and pound.

Please note that if you buy very thick slices of chicken breast, it's best to cut them in ½ horizontally using your knife prior to using the meat mallet. For 1 pound of chicken, it's likely we will have between 5-6 pieces of chicken for this scallopini.

Chicken breast placed between plastic wrap with a meat mallet poised over it.

Now season both sides of your meat with ½ ts salt and ½ ts pepper.

Cooking The Chicken

Most likely you will have more chicken than will fit in your skillet at one time. Therefore, I'm including instructions to fry the chicken in 2 batches (I assume 2 batches will be enough to cook the 1 lb of chicken that you have).

For the first batch, add 1 tablespoon of butter and ½ tablespoon of olive oil to a large skillet on medium heat. Add half the chicken to the skillet, and cook each side approximately 2 minutes - 4 minutes, or until each side is lightly browned.

Chicken scallopini or thin slices of cooked chicken seasoned with salt and pepper on a white plate.

Remove to a plate, and then repeat these instructions with the 2nd batch (add another tablespoon butter and the remaining ½ tablespoon of olive oil at this time). Add this to the plate with the other chicken, and keep warm while we prepare the sauce.

Preparing The Sauce

Add the white wine into the pan, scrape up the brown bits from frying the chicken and deglaze the pan. Now add the chicken stock and garlic and bring to the boil for around 2-3 minutes. You'll want the sauce to reduce to about half, so if you need to continue boiling more than 2-3 minutes to achieve this, then adjust this time as necessary.

Reduce the heat to a low simmer, and add the lemon zest, lemon juice, the remaining tablespoon of butter and capers. Cook on this low simmer for about 2 minutes. Taste the sauce, and add additional salt or pepper if desired.

Brown bits left from frying chicken in a cast iron skillet being deglazed by wine with a blue kitchen turner resting on the skillet at the top left.
Deglaze with white wine.
Chicken broth, white wine, butter, garlic, capers, lemon juice and lemon zest in a cast iron pan.
Piccata sauce with butter, capers, lemon juice and zest, and chicken broth.

Pour this sauce over the chicken, and garnish with Italian parsley. Enjoy!

Seasoned thinly sliced chicken breast cooked in a lemon and caper sauce garnished with Italian parsley.

Suggestions For Serving Chicken Scallopini With Piccata Sauce

Chicken scallopini or thin slices of chicken cooked and garnished with Italian parsley with a sauce of capers, garlic, lemon juice, chicken broth and butter poured over the chicken.

This delicious dish is perfect served with pasta, such as spaghetti. I've also served it over rice, as the rice is ideal to soak up the beautiful piccata sauce.

Consider serving some Italian side dishes to accompany your Chicken Scallopini. I'd love to suggest Italian Broccoli With Garlic and Lemon, or Easy and Elegant White Asparagus.

I do hope you will love this dish as much as I do!

Buon Appetito!

FAQ

What is the difference between scallopini and piccata?

Scallopini refers to thin slices of meat, and piccata refers to a type of sauce made of butter, lemon, and capers.

What kind of meat is scaloppine (or scallopini)?

Scaloppine dishes are most commonly made with thin slices of veal, beef, or chicken.

Some Other Dishes You May Enjoy!

Here are some other dishes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Chicken scallopini or thin slices of chicken cooked and garnished with Italian parsley with a sauce of capers, garlic, lemon juice, chicken broth and butter poured over the chicken.

Chicken Scallopini With Piccata Sauce Recipe

Grace
Chicken Scallopini With Piccata Sauce is a quick, easy and delicious Italian dish which your whole family will love! Thin slices of chicken breast accompanied by a buttery lemon and caper sauce is absolutely mouthwatering! Buon Appetito!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course dinner
Cuisine Italian
Servings 4 people
Calories 206 kcal

Equipment

  • Large skillet

Ingredients
  

  • 1 lb chicken breast very thinly sliced to ¼" thickness; buy it this way at your grocery store, or we can use a meat mallet to pound it down
  • 3 tablespoon butter split
  • 1 tablespoon olive oil split
  • ½ cup white wine
  • 1 cup chicken broth
  • 3 cloves garlic minced
  • ½ each lemon zest zest from ½ of a lemon
  • ½ each lemon juice juice from ½ of a lemon
  • ½ ts salt
  • ½ ts pepper
  • 2 tablespoon capers drained
  • 1 tablespoon Italian parsley chopped as garnish

Instructions
 

  • Begin by examining your chicken breasts. You want them to be around ¼" thick. If they are not, then use a meat mallet to pound them down to this thickness. Please note that if you buy very thick slices of chicken breast, it's best to cut them in ½ horizontally using your knife prior to using the meat mallet. To use the meat mallet, place the chicken between two sheets of plastic wrap and pound. Then season both sides of your meat with ½ ts salt and ½ ts pepper.
    Chicken breast placed between plastic wrap with a meat mallet poised over it.
  • Most likely you will have more chicken than will fit in your skillet at one time. Therefore, I'm including instructions to fry the chicken in 2 batches (I assume 2 batches will be enough to cook the 1 lb of chicken that you have). For the first batch, add 1 tablespoon of butter and ½ tablespoon of olive oil to a large skillet on medium heat. Add half the chicken to the skillet, and cook each side approximately 2 minutes - 4 minutes, or until each side is lightly browned. Remove to a plate, and then repeat these instructions with the 2nd batch (add another tablespoon butter and the remaining ½ tablespoon of olive oil at this time). Add this to the plate with the other chicken, and keep warm while we prepare the sauce.
    Thin slices of seasoned chicken breast cooking in a cast iron skillet in a mixture of olive oil and butter.
  • Add the white wine into the pan, scrape up the brown bits from frying the chicken and deglaze the pan. Now add the chicken stock and garlic and bring to the boil for around 2-3 minutes. You'll want the sauce to reduce to about half, so if you need to continue boiling more than 2-3 minutes to achieve this, then adjust this time as necessary.
    Brown bits left from frying chicken in a cast iron skillet being deglazed by wine with a blue kitchen turner resting on the skillet at the top left.
  • Reduce the heat to a low simmer, and add the lemon zest, lemon juice, the remaining tablespoon of butter and capers. Cook on this low simmer for about 2 minutes. Taste the sauce, and add additional salt or pepper if desired.
    Chicken broth, white wine, butter, garlic, capers, lemon juice and lemon zest in a cast iron pan.
  • Pour this sauce over the chicken, and garnish with Italian parsley. Enjoy!
    Seasoned thinly sliced chicken breast cooked in a lemon and caper sauce garnished with Italian parsley.

Notes

For 1 pound of chicken, it's likely we will have between 5-6 pieces of chicken for this scallopini.
This dish is great served over pasta.  I've actually also enjoyed it over rice as the rice soaks up the delicious piccata sauce. 
Buon Appetito!

Nutrition

Calories: 206kcalCarbohydrates: 3gProtein: 26gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 74mgSodium: 565mgPotassium: 525mgFiber: 0.3gSugar: 1gVitamin A: 143IUVitamin C: 4mgCalcium: 32mgIron: 1mg
Keyword chicken scallopini, lemon caper sauce, scallopini
Tried this recipe?Let us know how it was!

Easy Everything Bagel Breadsticks Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Everything Bagel Breadsticks Recipe!

Thin breadsticks coated with everything bagel seasoning, salt and red chili flakes standing in a glass jar.
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I recently discovered Everything Bagel seasoning. My grocery store had an offer for buying a particular item and they would give you a bottle of this seasoning for free.

Honestly I had never tried it before and had no idea what I would use it on. But...I'm a superfan now! I first tried it on Everything Bagel Cashews, which were MOUTHWATERING. Now I've paired them with some thin Italian breadsticks, and our household has another snack that disappears PRONTO!

What Is Everything Bagel Seasoning?

You may be familiar with the "Everything But the Bagel Sesame Seasoning Blend" that Trader Joe's introduced in 2017. There are now many versions of Everything Bagel seasonings. The one I have from my local grocery store is actually called "Bagel Not Included."

This delicious and beautiful spice blend typically includes the following ingredients:

  • White sesame seeds
  • Black sesame seeds
  • Poppy seeds
  • Dried garlic (garlic flakes)
  • Dried onion (onion flakes)
  • Sea salt flakes

These simple ingredients combine to give exceptional savory flavors. And despite the name, its not just for bagels!

People also like to use it stirred into cream cheese, added to avocado toast, and I've even seen an "Everything Bagel Hummus" from Boar's Head.

The Perfect Breadstick Seasoning

Everything Bagel Seasoning is an absolutely fantastic seasoning for breadsticks. What we'll do here is add a little extra salt and some red chili flakes to spice things up.

This recipe is inspired by and adapted from the fantastic book "365 Easy Italian Recipes" by Rick Marzullo O'Connell.

I'm fairly convinced that this combo is the perfect breadstick seasoning. 😃 So, allow me to show you the few and simple ingredients you will need for this easy recipe!

🥘 Ingredients

Thin breadsticks, glass bowl with egg wash, and 3 bowls filled with Everything Bagel seasoning, red chili flakes, and coarse salt.

Here are the ingredients you will need for this fast and easy snack:

So as you can see, we will use ready made breadsticks so there's no dough kneading involved in this recipe. 😊

🔪 Instructions

This recipe is super easy and quick!

Begin by preheating your oven to 350F.

Now, combine and mix the seasonings together, then place on a large plate that is big enough that it exceeds the length of the breadsticks.

Make an egg wash by combining the egg white from one egg with one tablespoon of water. Baste the breadsticks (all sides) with the egg wash, and then gently roll the breadsticks in the seasoning.

Red chili flakes, coarse salt, and everything bagel seasoning in a yellow bowl.
Combine the seasonings.
Breadsticks being basted with egg wash and a glass bowl with egg wash.
Baste with eggwash.
Everything bagel seasoning, salt, and red chili flakes on a dish with a thin breadstick being rolled in the seasoning so that it will coat the breadstick.
Roll the breadsticks in the seasonings to coat.

Place the seasoned breadsticks on a wire rack in a roasting tray, and bake for around 5 minutes, or until the breadsticks have turned a golden brown.

Thin breadsticks coated with everything bagel seasoning, salt and red chili flakes on a wire rack in a roasting tin with one of the breadsticks being featured in the foreground.
Golden brown Everything Bagel Seasoned Breadsticks.

Voila! Just like that, your Everything Bagel Breadsticks are ready to enjoy!

Suggestions For Serving

These delicious breadsticks are the perfect nibble or snack. You'll love the savory and spicy flavors of these breadsticks. If you don't want them to disappear fast, it may be best to hide (reserve) some of them. 😁

Thin breadsticks coated with everything bagel seasoning, salt and red chili flakes standing in a glass jar with white roses to the right of the jar, and a white plate with a green leaf salad and purple radishes and 2 breadsticks.

These are also perfect accompaniments to a salad, or some soup.

I very much hope that you will give these a try. And if so, I'd be delighted to hear how they turn out!

Some Other Recipes That You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Thin breadsticks coated with everything bagel seasoning, salt and red chili flakes on a white plate with some green leaf salad.

Easy Everything Bagel Breadsticks Recipe

Grace
Everything Bagel Seasoning, salt, and red chili flakes is the PERFECT combo to season your breadsticks! This super easy recipe uses packaged breadsticks so your delicious snack will be ready PRONTO!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 6 people
Calories 56 kcal

Equipment

  • Oven
  • Roasting tray with wire rack

Ingredients
  

  • 3 oz Thin breadsticks I used packaged breadsticks from Alessi
  • ¼ cup Everything Bagel Seasoning
  • 1 tablespoon red chili flakes
  • ½ ts Coarse salt feel free to adjust the amount of salt to your tastes
  • 1 egg white
  • 1 tablespoon water

Instructions
 

  • Begin by preheating your oven to 350F. Now, combine and mix the seasonings together, then place on a large plate that is big enough that it exceeds the length of the breadsticks.
    Red chili flakes, coarse salt, and everything bagel seasoning in a yellow bowl.
  • Make an egg wash by combining the egg white from one egg with one tablespoon of water. Baste the breadsticks (all sides) with the egg wash.
    Breadsticks being basted with egg wash and a glass bowl with egg wash.
  • Gently roll the breadsticks in the seasoning.
    Everything bagel seasoning, salt, and red chili flakes on a dish with a thin breadstick being rolled in the seasoning so that it will coat the breadstick.
  • Place the seasoned breadsticks on a wire rack in a roasting tray, and bake for around 5 minutes, or until the breadsticks have turned a golden brown.
    Thin breadsticks coated with everything bagel seasoning, salt and red chili flakes on a wire rack in a roasting tin with one of the breadsticks being featured in the foreground.

Notes

These delicious breadsticks are great on their own as a snack, or are perfect accompaniments to soups or salads.
This recipe is inspired by and adapted from the fantastic book "365 Easy Italian Recipes" by Rick Marzullo O'Connell.

Nutrition

Calories: 56kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 1143mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 395IUVitamin C: 0.01mgCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!

Italian Broccoli Recipe With Garlic and Lemon

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This page may contain affiliate links. As an Amazon associate I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Italian Broccoli Recipe With Garlic and Lemon!

Broccoli florets in a white bowl with slivers of toasted garlic and a lemony sauce drizzled on top of the garlic.
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I just adore Italian food. The Italians have such a way of using the simplest ingredients that combine to make the most sublime dishes. Italian Broccoli with Garlic and Lemon is one of those dishes. Super simple to make, and as mentioned wonderfully sublime.

Why You Will Love This Italian Broccoli Recipe

Your whole family will absolutely love this Italian Broccoli recipe because:

  • It's absolutely delicious and has a great depth of flavor! One taste of this tender broccoli drizzled with a zingy and lemony garlicky butter sauce will have you craving for more it's so very appetizing!
  • This recipe uses fresh and simple ingredients that are easily found at your local grocery store.
  • It's incredibly simple to make. The hardest part is ensuring that you don't burn the thin cut slivers of garlic. But I'll guide you as to how to toast the garlic so that you will get beautiful golden brown garlic that doesn't burn.
  • You can have this ready to enjoy in around 15 minutes.

Let me show you what you'll need to make this fantastic and delicious side dish!

🥘 Ingredients

Broccoli florets in a white bowl, glass bowls containing slivers of garlic and olive oil, a lemon, and white dishes containing salt and pepper, and butter.

We're going to be using the best and freshest ingredients in this simple recipe. You will need the following ingredients:

  • 🥦 Fresh Broccoli, florets cut into small pieces. We will use 1 pound of broccoli, which is approximately 1 large head of broccoli; you can also sub broccoli rabe if you like
  • Fresh garlic cloves, cut thinly into slivers
  • Salt (I have used Himalayan pink salt, but you can use regular salt)
  • Black pepper
  • Lemon zest
  • Lemon juice
  • Extra virgin olive oil
  • Butter

Select a lemon that is small, and heavy for its size. That way you can determine that it is very juicy!

I'm getting excited to go through the steps of making this Italian broccoli recipe. I hope you are eager to make it!

🔪 Instructions

Bring some salted water in a large pot to a boil on a medium-high heat. Add the broccoli florets and then boil for around 4-5 minutes for al dente, or to your desired tenderness. Then drain the broccoli using a colander or remove with a slotted spoon. Set it aside, and keep it warm while we make our zesty sauce. 

Broccoli florets in water in a large pot.

Zest ½ of your lemon. I think a zester is one of the great tools that you can have at your disposal and I use my Oxo Zester often.

Then juice the entire lemon.

Lemon zest in a white bowl with a zester resting on top of the bowl and a green juicer with lemon seeds and lemon juice underneath the white bowl.

Add 4 tablespoons of olive oil (¼ cup) and butter to a large pan (cast iron is preferred) on medium-low heat. Now add the thin slivers of garlic. Saute the garlic until it turns a lovely shade of golden brown, as seen below.

You'll want to keep a close eye on this, because when it seems nothing is happening with your garlic, all of a sudden it starts to turn brown! A little patience may be required here, but stick with it and you will be rewarded with gorgeous toasted garlic. It took me around 4-5 minutes, and please be sure to stir often during this process.

A cast iron pan with olive oil and melted butter, slivers of toasted garlic, salt and pepper, lemon juice and lemon zest.

Once the garlic turns golden brown, then add the salt, pepper, lemon juice and lemon zest. Stir to combine thoroughly.

The last step is to pour this beautiful sauce over your warmed broccoli.

Broccoli florets in a white bowl with slivers of toasted garlic and a lemony sauce in a white bowl being drizzled on top of the garlic.

How To Serve This Italian Broccoli Side Dish

Broccoli florets in a white bowl with slivers of toasted garlic and a lemony sauce drizzled on top of the garlic.

The BEST way to enjoy this healthy and delicious Italian broccoli is immediately. It's a wonderful side dish to accompany your favorite main meals. I love to serve this with Veal Parmigiana and Ribeye Steak.

I hope that you will take some time to create this dish in your home and savor its wonderful and zingy flavors with so much garlicky goodness! This may become your favorite way to serve broccoli 🥦.

A printable recipe card with nutritional information is available below.

FAQ

How can I store any leftover broccoli?

Store any leftover broccoli in an airtight container in your fridge for up to 2 days.

What can I add to broccoli to make it taste better?

This recipe uses garlic and lemon to give this broccoli side dish a fantastic flavor! You can also add some Parmesan cheese or Pecorino Romano, or even red pepper flakes if you like!

What is broccoli called in Italy?

In Italy, broccoli is called Broccolo! Practice saying Broccolo with an Italian accent it's fun!

Some Other Delicious Recipes You May Enjoy

Here are some other side dish recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Buon Appetito!

Grace

Broccoli florets in a white bowl with slivers of toasted garlic and a lemony sauce drizzled on top of the garlic.

Italian Broccoli Recipe With Garlic and Lemon

Grace
Italian Broccoli With Garlic and Lemon is an easy, healthy, and delicious side dish! Your whole family will love the zingy, garlicky, and sumptuous sauce drizzled over tender broccoli.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish
Cuisine Italian
Calories 660 kcal

Equipment

  • large pot to boil the broccoli
  • Large pan or skillet to make the sauce

Ingredients
  

  • 1 lb broccoli florets cut into bite sized pieces; you can sub broccoli rabe if you like
  • 4 cloves garlic cut thinly into slivers
  • ¼ ts salt
  • ¼ ts pepper
  • 1 each lemon zest of half a lemon and juice from the entire lemon (select a small lemon)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon butter

Instructions
 

  • Begin by boiling the broccoli florets in some salted water in a large pot. Boil for around 4-5 minutes, or to your desired tenderness, and then drain the broccoli. Set it aside, and keep it warm while we make our zesty sauce.
    Broccoli florets in water in a large pot.
  • Zest ½ of your lemon and then juice the entire lemon.
    Lemon zest in a white bowl with a zester resting on top of the bowl and a green juicer with lemon seeds and lemon juice underneath the white bowl.
  • Add the olive oil and butter to a large skillet (cast iron is preferred) on medium low heat. Now add the thin slivers of garlic. Saute the garlic until it turns a lovely shade of golden brown, as seen in the picture. You'll want to keep a close eye on this, because when it seems nothing is happening with your garlic, all of a sudden it starts to turn brown! A little patience may be required here, but stick with it and you will be rewarded with gorgeous toasted garlic. It took me around 4-5 minutes, and please be sure to stir often during this process. Once the garlic turns golden brown, then add the salt, pepper, lemon juice and lemon zest. Stir to combine thoroughly.
    A cast iron pan with olive oil and melted butter, slivers of toasted garlic, salt and pepper, lemon juice and lemon zest.
  • The last step is to pour this beautiful sauce over your warmed broccoli.
    Broccoli florets in a white bowl with slivers of toasted garlic and a lemony sauce in a white bowl being drizzled on top of the garlic.

Nutrition

Calories: 660kcalCarbohydrates: 35gProtein: 14gFat: 56gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gCholesterol: 2mgSodium: 750mgPotassium: 1507mgFiber: 12gSugar: 9gVitamin A: 2853IUVitamin C: 409mgCalcium: 254mgIron: 4mg
Keyword broccoli, vegetable side dish, vegetables
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Easy And Elegant White Asparagus Side Dish Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy and Elegant White Asparagus Side Dish Recipe!

White asparagus in butter topped with browned melted cheese and garnished with Italian parsley in a white dish.
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Fresh white asparagus is more common in grocery stores or a farmer's market than it used to be, but it's not always easy to find. If you can't find fresh white asparagus, you may be able to get your hands on white asparagus in a jar or can.

What can you do with white asparagus in a jar? Well...you can make an easy, delicious, and elegant side dish with it. Let me show you how!

What is White Asparagus?

White asparagus, similar to the Belgian endive, is grown underground under mounds of soil to keep light from reaching it. No photosynthesis occurs without the light of day, so the spears remain white.

The white asparagus is more fibrous than the regular green asparagus, and therefore requires more peeling due to its tough outer layer. It also has a milder taste and more delicate flavor than the green variety, with a slight bitterness to it.

Bundles of fresh white asparagus and green asparagus.
Beautiful fresh white asparagus as seen at my grocery store

White asparagus is highly treasured in Europe, and becoming more popular in the United States.

Germany especially love their white asparagus. They actually refer to their German white asparagus as "white gold."

The white asparagus season is roughly mid-April to early summer, around the end of June. So it definitely has a very short season and I'm always excited to see any asparagus herald the arrival of spring!

I am thrilled to share an easy recipe using jarred white asparagus which you will absolutely love! This recipe is inspired by and adapted from the fantastic book "365 Easy Italian Recipes" by Rick Marzullo O'Connell.

Why You Will LOVE This Delicious Recipe

You will absolutely love this recipe for the following reasons:

  • It's SUPER SIMPLE! All you have to do is drain the white asparagus from a can or jar. No vegetable peeler is needed and no breaking off woody ends to prep the asparagus as it's ready to go!
  • There are a number of ways to cook white asparagus from a jar, but a quick broil with cheese and melted butter has got to be one of the BEST ways to prepare this!

Ingredients

Here are the key ingredients that you will need to make this easy and elegant side dish:

  • White asparagus stalks (jarred or canned)
  • Salt to taste
  • Pepper to taste
  • Butter
  • Parmesan cheese
  • Cayenne pepper (a pinch is optional and gives a nice heat!)
  • Italian parsley as garnish
  • Wedge of lemon (optional)
White asparagus in a glass jar, Himalayan salt and pepper grinders, white dishes with butter, minced Italian parsley and cayenne, and a glass bowl with shredded Parmesan cheese.

You should be able to find all of these ingredients at your grocery store. I have included Amazon links to both jarred and canned white asparagus in this post so ordering from Amazon is an option. However, purchasing this item on Amazon is very expensive. So, it's best to search for jarred or canned white asparagus at your local grocer.

Please gather your ingredients and let's take 5 or so minutes to make this delicious white asparagus recipe!

Instructions To Make This White Asparagus Side Dish Recipe

Begin by preheating your broiler.

Next, drain the asparagus from the jar or can then place the asparagus on a baking sheet or roasting pan that is broiler safe.

Dot the asparagus with small pieces of butter, then sprinkle the freshly grated cheese on top. Add a little salt and freshly ground pepper.

White asparagus spears topped with dots of butter, grated Parmesan cheese, and seasonings.

Place under the broiler from between 3-4 minutes or until the cheese melts and turns a lovely shade of golden brown. You'll want to keep a close eye on this so that the dish doesn't start to burn.

White asparagus topped with melting cheese, butter and seasonings in a roasting tray placed under a broiler.
Broil for between 3-5 minutes
White asparagus in a roasting tray which was broiled and has browned melted cheese on top.
Remove when the dish is warmed and
the cheese has melted

The last step is to remove from the oven, sprinkle a pinch of cayenne if you like, then garnish with Italian parsley. Squeeze some lemon juice over with a wedge of lemon if desired!

The dish is now ready to serve!

How To Serve This White Asparagus Side Dish

White asparagus in butter topped with browned melted cheese and garnished with Italian parsley in a white dish.

This delicious side dish with a unique and delicate flavour is best served warmed, right after removing it from your oven.

The tender white variety asparagus spears with a luscious buttery sauce topped with golden brown melted Parmesan is the perfect side dish to accompany your favorite main course dishes. I love to serve mine with Veal Parmigiana, Ribeye Steak, and Baby Back Ribs.

This dish is elegant enough to include as part of your Easter dinner, or another special occasion such as Mother's Day. But, it's also simple enough to indulge in at any meal.

I very much hope that next time you see a jar or can of white asparagus, that you'll snatch it up and make this wonderful dish!

A printable recipe card can be found below. If you make this dish and love it, I would be honored if you could give it a 5 star rating with your comments!

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

White asparagus in butter topped with browned melted cheese and garnished with Italian parsley in a white dish.

Easy And Elegant White Asparagus Side Dish

Grace
This Easy And Elegant White Asparagus Side Dish uses jarred or canned white asparagus spears. It's an absolutely superb dish that you will fall head over heels for!
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 3 mins
Total Time 5 mins
Course Side Dish, vegetable side dish
Cuisine Italian
Servings 3 people
Calories 55 kcal

Equipment

  • baking sheet or roasting pan must be broiler safe

Ingredients
  

  • 12 oz jarred White Asparagus Can use canned as well and amount can be up to 1 lb
  • pinch salt to taste
  • pinch pepper freshly ground black pepper to taste
  • ¼ cup Parmesan cheese freshly grated if possible
  • pinch cayenne pepper optional but gives a nice heat!
  • 1 ts Italian parsley minced as garnish
  • 1 wedge Lemon optional

Instructions
 

  • Begin by preheating your broiler. Next, drain the asparagus from the jar or can then place the asparagus on a baking sheet or roasting pan that is broiler safe. Dot the asparagus with the small pieces of butter, then sprinkle the freshly grated cheese on top. Add a little salt and freshly ground pepper.
    White asparagus spears topped with dots of butter, grated Parmesan cheese, and seasonings.
  • Place under the broiler from between 3-4 minutes or until the cheese melts and turns a lovely shade of golden brown. You'll want to keep a close eye on this so that the dish doesn't start to burn.
    White asparagus topped with melting cheese, butter and seasonings in a roasting tray placed under a broiler.
  • The last step is to remove from the oven, sprinkle a pinch of cayenne if you like, then garnish with Italian parsley and a squeeze of lemon if desired!
    White asparagus in butter topped with browned melted cheese and garnished with Italian parsley in a white dish.

Notes

Please note the nutritional information should be used as a guide only, and for example will depend according to how much salt you decide to use.
This dish is elegant enough for special occasions, yet easy enough for a simple weeknight meal.
Enjoy!

Nutrition

Calories: 55kcalCarbohydrates: 5gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 136mgPotassium: 239mgFiber: 2gSugar: 2gVitamin A: 950IUVitamin C: 7mgCalcium: 126mgIron: 3mg
Keyword asparagus, vegetables, white asparagus
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Pasta Alla Checca Easy Meatless Spaghetti

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This page may contain affiliate links. I receive a small commission at no cost to you you make a purchase using my affiliate link. This post is about Pasta Alla Checca, which is a delicious Meatless Spaghetti recipe!

spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate with balsamic vinegar bottle and grated cheese in the background
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If you are after a delicious and easy meatless spaghetti recipe, then STOP RIGHT HERE! Pasta Alla Checca fits your needs to a tee!

Why You Will LOVE This Dish!

Here are some reasons that you will absolutely adore this dish!

  • It's so quick! "Cook time" is about 15 minutes and great for busy days!
  • Great for Meatless Monday! There is no meat in this dish and makes for a wonderful vegetarian (with cheese) or easy vegan spaghetti (without cheese) dinner!
  • The only cooking involves the pasta! The pasta sauce is a no cook raw tomato sauce
  • This meatless sauce is SUPER EASY to make!
  • The flavors are out of this world delicious and your whole family will love it!

So, let me tell you a little bit about this meatless spaghetti dish which has become one of my favorite Italian recipes!

What is Pasta Alla Checca?

Pasta Alla Checca is an Italian pasta dish using raw fresh tomatoes which hails from Rome. This dish is typically cooked in the summer when temperatures rise and is the perfect summer dish!

Ingredients Needed For This Dish

spaghetti, thai chilies, mix of salt and pepper, 2 tomatoes, basil leaves, garlic cloves, Parmigiano Reggiano both grated and whole, bottle of olive oil and balsamic vinegar

You will need the following simple ingredients, which should all be available at your local grocery store, for this wonderful meatless meal:

  • Spaghetti noodles
  • Chopped or diced tomatoes
  • Extra virgin olive oil
  • Thai chilies or some red chili flakes if you like it spicy like I do!
  • Minced Garlic
  • Fresh basil leaves (both to include in the sauce and use as a garnish)
  • Salt
  • Black Pepper
  • Grated Parmigiano Reggiano for garnish (this is the REAL DEAL!)
  • Balsamic vinegar (just a splash at the end makes it perfect!)

As you can imagine, the success of such a basic recipe does depend on the quality of your ingredients. Therefore, choose ripe tomatoes, and preferably at their peak in the summer if you can!

Now let's make what may become one of your go to spaghetti dinners for pasta night!

Easy Recipe Instructions

Begin by combining your meatless spaghetti sauce ingredients in a large bowl and stir well. The sauce ingredients include the tomatoes, olive oil, chilies or red pepper flakes (if using), and some fresh basil leaves. Add some salt and pepper to taste.

For easier prep, you can use a food processor to mince your garlic cloves and Thai chilies (if using).

It's best if you can let this sit for around 15 -30 minutes to let the flavors infuse.

Mixture of diced tomatoes, garlic, salt and pepper, basil leaves and chilies
a blue spoon holding a sauce consisting of olive oil, garlic, diced tomatoes, chilies, and basil leaves

Meanwhile, cook the pasta in a large pot of water according to your package instructions and drain.

Now add the pasta to your homemade sauce and mix well. Taste and adjust for seasoning.

spaghetti with diced tomatoes, basil and garlic with blue tongs

Garnish with grated Parmigiano Reggiano, extra fresh basil leaves, and a light splash of balsamic vinegar.

If you would like to make this a vegan spaghetti recipe, then simply omit the Parmigiano Reggiano.

This healthy meal, which may just become your favorite pasta, is now ready to serve!

What To Serve With This Dish

spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate

This dish pairs well with a lovely and colorful healthy salad, and some garlic bread if you'd like to indulge a little. 😊

Frequently Asked Questions

How can I make this gluten free?

Make this gluten free by selecting a gluten-free pasta.

Can I serve this as leftovers the next day?

This tasty recipe does taste great the next day! I simply heat it up (on a lower heat) in the microwave for a bit and it's totally delish!

Some Other Recipes You May Enjoy!

The BEST Linguine With Pink Shrimp Sauce

Linguine With Pink Shrimp Sauce on a fork and salad in the background

Simple and Delicious Cacio e Pepe

Cacio e pepe

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate with balsamic vinegar bottle and grated cheese in the background

Pasta Alla Checca Easy Meatless Spaghetti Recipe

Grace
Pasta Alla Checca is a Roman meatless pasta which is super easy and delicious! Featuring a no cook pasta sauce which is great on hot days, you can have this on your table in about 15 minutes!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 906 kcal

Equipment

  • 1 large bowl to add sauce ingredients and combine the pasta and sauce
  • 1 large pot to cook the spaghetti

Ingredients
  

  • ½ lb spaghetti cook according to package directions estimated around 10 minutes

Sauce Ingredients

  • 2 cups chopped tomatoes use ripe tomatoes, roughly 2 medium - large sized tomatoes
  • ⅓ cup extra virgin olive oil
  • 4 each Thai chilies minced; can sub red pepper flakes - this is optional and you can omit if you don't like it spicy!
  • 6 ea garlic cloves minced
  • few each basil leaves torn or chopped
  • salt to taste
  • pepper to taste

Garnishes

  • few each basil leaves torn or chopped
  • Parmigiano Reggiano  grated
  • Balsamic vinegar a splash or two!

Instructions
 

  • Begin by combining your meatless spaghetti sauce ingredients in a large bowl and stir well. The sauce ingredients include the tomatoes, olive oil, chilies or red pepper flakes (if using), and some fresh basil leaves. For easier prep, you can use a food processor to mince your garlic cloves and Thai chilies (if using). Add salt and pepper to taste.
    Mixture of diced tomatoes, garlic, salt and pepper, basil leaves and chilies
  • Meanwhile, cook the pasta in a large pot of water according to your package instructions and drain. Now add the pasta to your homemade sauce and mix well. Taste and adjust for seasoning.
    spaghetti with diced tomatoes, basil and garlic with blue tongs
  • Garnish with grated Parmigiano Reggiano, extra fresh basil leaves, and a light splash of balsamic vinegar if you fancy!
    spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate with balsamic vinegar bottle and grated cheese in the background

Notes

Select ripe tomatoes for this dish.  Try to choose the best tomatoes that you can.  This dish tasted the absolute best when tomatoes are at their peak of season! 
If you have time, it's best if you can let the sauce sit for around 15 -30 minutes to let the flavors infuse.
Feel free to omit the Thai chilies or red pepper flakes if you don't like spicy food. 

Nutrition

Calories: 906kcalCarbohydrates: 122gProtein: 22gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gSodium: 365mgPotassium: 1048mgFiber: 8gSugar: 10gVitamin A: 312IUVitamin C: 53mgCalcium: 251mgIron: 5mg
Keyword meatless spaghetti, Pasta, raw tomato sauce, roman pasta dish
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Italian Braised Lamb In Egg And Lemon Sauce

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Italian Braised Lamb In Egg And Lemon Sauce!

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl
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This Italian lamb dish is absolutely amazing. Tender and succulent lamb in a zingy and zesty lemon and egg sauce is a favorite of Romans during Easter. I believe it will become an Easter favorite for you too!

Why You Should Make This Braised Lamb Dish

This exquisite lamb dish MUST be experienced, at Easter or anytime of the year you crave some tender lamb! You will want to make this dish because:

  • It's absolutely delicious! Cooked until tender, the lamb is served with a fantastic lemon and egg sauce that is silky smooth
  • Lamb and egg are symbolic of the Crucifixion and Resurrection (respectively), so this dish is perfect for celebrating Easter
  • For such a sumptuous dish, it's actually very easy to make!
  • Braised Lamb In Egg And Lemon Sauce aka Abbacchio Brodettato, is one of the 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Abbacchio Brodettato is listed in the Italian section and this is food #60 in my project.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Italian Braised Lamb In Egg And Lemon Sauce before, please be sure to take the time to enjoy this MUST try food!

What Does Abbacchio Brodettato Mean?

Abbacchio refers to a "freshly slaughtered suckling lamb" (sourced from LaCucinaItaliana.com). Furthermore, the lamb should be less than 11 pounds and the color of its meat should be pale pink.

Brodettato means "in a little broth" and the verb "brodettare" means "to thicken a dish with egg yolk and lemon juice."

So this dish is aptly named! Now, it is very difficult to obtain meat from a young lamb where I am, therefore I will be using lamb stew meat in this recipe.

Ingredients You Will Need For This Dish

There are two phases to making this dish. The first phase involves braising the lamb until it is nice and tender. The ingredients you will need for this phase are:

lamb stew meat, prosciutto, garlic, onion, a bottle of chardonnay, flour in a glass bowl, chicken broth in a glass bowl
  • Lamb stew meat
  • Olive oil
  • Chicken broth
  • Garlic
  • Onion
  • Flour
  • Dry white wine
  • Prosciutto
  • Salt and pepper

The second phase involves adding the lemon and egg sauce, which is done at the end of the cooking time. Ingredients needed for this phase are:

bottle of marjoram, Italian parsley, a whole lemon, an egg yolk in a glass bowl, and pepper on a white dish
  • Egg yolk
  • Zest and juice from ½ lemon
  • Marjoram (I couldn't find fresh marjoram so used ground dry marjoram)
  • Pepper
  • Italian parsley (as a garnish)

Now let's get ready to prepare a MOST succulent and tender lamb!

Instructions To Make This Braised Lamb Dish

Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add a little flour to the meat.

Next, sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.

Lamb stew meat seasoned with salt and pepper in a glass bowl
Seasoned and floured lamb stew meat
Minced onion and garlic and prosciutto in a cast iron pan
Sauté minced onion, garlic, and prosciutto

Then increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates.

It's time to then add the chicken broth and reduce the heat to a simmer. Cover the pan and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.

Please note that you want the sauce to be on the thicker side and not too thin. The sauce will be rich and flavorful!

Lamb stew meat with prosciutto and onion
Brown lamb on all sides
Lamb stew meat with prosciutto and onion with wine
Add wine and stir until it evaporates

Now get ready for the second phase which is a little tricky but not too bad! A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.

Egg yolk, lemon juice and zest, ground pepper and marjoram in a white bowl with a slice of lemon in the background

When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat.

Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon. 🥚🍋

Egg and lemon sauce from a white bowl being added to braised lamb
Add the egg and lemon sauce on low heat or off the heat
Italian Braised Lamb In Egg And Lemon Sauce with a blue spoon
Admire your beautiful creation!

Enjoy This Italian Braised Lamb At Easter Or Any Day!

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

This tender and delicious lamb with the zingy zesty taste is PERFECT for Easter or for any day!

It would be lovely to serve this with some Italian focaccia bread, to mop up any of the extra sauce that remains.

Enjoy it at Easter as many Romans do, or treat yourself anytime you crave a stupendous and flavorful lamb dish!

Some Other Recipes You May Enjoy!

Indulgent Amarone Red Wine Risotto

Amarone Red Wine Risotto in a white dish with a bottle of Amarone and glass of Amarone next to it with salad in the background and chocolate cookies

Linguine Alle Vongole

Linguine With Clam Sauce with salad in the background

1,000 Foods To Eat Project

Please join me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Italian Braised Lamb In Egg And Lemon Sauce garnished with a slice of lemon and Italian parsley in a gold rimmed bowl.

Italian Braised Lamb In Egg And Lemon Sauce

Grace
Tender and succulent lamb in a zingy and zesty lemon and egg sauce is perfect for Easter or any day you are craving a stupendous and flavorful lamb dish!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 605 kcal

Equipment

  • 1 Large covered skillet

Ingredients
  

Braised Lamb

  • 1 lb lamb stew meat cut into cubes or bite sized pieces
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 small onion minced
  • ½ cup dry white wine
  • ½ cup chicken broth (low salt) may need more if the mixture becomes too dry
  • ½ tablespoon flour
  • 2 oz chopped prosciutto
  • ¼ ts salt
  • ¼ ts pepper

Egg and Lemon Sauce

  • 1 egg yolk
  • ½ lemon juice juice from ½ a lemon
  • ½ lemon zest zest from ½ a lemon
  • ¼ ts marjoram use fresh if you can find it but if not use ground dry marjoram
  • ¼ ts pepper

Garnish

  • 2 sprigs Italian parsley chopped

Instructions
 

  • Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add the flour to the meat and stir to coat the lamb.
    Lamb stew meat seasoned with salt and pepper in a glass bowl
  • Add olive oil to your skillet set on a medium high heat. Sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.
    Minced onion and garlic and prosciutto in a cast iron pan
  • Increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates. Then add the chicken broth and reduce the heat to a simmer. Cover the skillet and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.
    Lamb stew meat with prosciutto and onion with wine
  • A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.
    Egg yolk, lemon juice and zest, ground pepper and marjoram in a white bowl with a slice of lemon in the background
  • When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat. Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon.
    Egg and lemon sauce from a white bowl being added to braised lamb
  • Garnish with some Italian parsley, and enjoy your succulent Abbacchio Brodettato!
    Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

Notes

If you are sensitive to salt, adjust the amount of salt down and use unsalted chicken broth.  The prosciutto adds salt so using salted broth may make the dish too salty.
You may add extra broth or water to the lamb as it is braising if you feel the mixture is too dry.  However please note that you want the sauce to be on the thicker side and not too thin. The sauce will be rich and flavorful!
The trickiest part is adding the egg and lemon sauce.  Please be sure to do this when the lamb is on a low heat, or take it off the heat.  Adding it to hot lamb may make the egg scramble. We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon.
This dish is PERFECT for Easter! 

Nutrition

Calories: 605kcalCarbohydrates: 11gProtein: 53gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 263mgSodium: 654mgPotassium: 901mgFiber: 1gSugar: 3gVitamin A: 234IUVitamin C: 11mgCalcium: 67mgIron: 5mg
Keyword braised, Easter dish, egg and lemon sauce, Lamb
Tried this recipe?Let us know how it was!

Indulgent Amarone Red Wine Risotto

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about how to make an Indulgent Amarone Red Wine Risotto!

Amarone Red Wine Risotto in a white dish with a bottle of Amarone and glass of Amarone next to it with salad in the background and chocolate cookies
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A risotto rich with butter and plenty of Parmigiano Reggiano is always indulgent. But a risotto prepared with Amarone wine? Now that's SUPER INDULGENT!

This risotto uses a VERY SPECIAL red wine as a key ingredient, and never fear! You won't use the whole bottle in the risotto so there will be Amarone left over that you can pair and drink with this superlative dish. 😊

...

Read More

How To Pick and Roast Chestnuts

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will find some information about how to roast chestnuts!

chestnuts in a gold rimmed bowl with greenery behind it

Ah chestnuts. These festive nuts have such an irresistible flavor! They are the perfect seasonal treat! And you don't have to roast them over an open fire, you can roast them in your oven!

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What Are Chestnuts?

From Wikipedia: "The chestnuts are the deciduous trees and shrubs in the genus Castanea, in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce."

I will discuss them from a culinary perspective in this post. These delicious nuts have a buttery, sweet, and meaty flavor. Their taste is unlike any other nut and completely distinctive!

They are available seasonally from around the fall through early winter. I believe part of the reason they are so prized is their seasonality and relatively short time frame of availability. So be sure to enjoy some while they are in season!

How To Pick Chestnuts At The Store

When in season, it's my belief that it is best for you to pick chestnuts at the store individually and not already bagged.

a display of Italian chestnuts
a bag of Italian chestnuts

You should select chestnuts that feel heavy for their size, and do not rattle around in their shells. If they rattle around then they are too old.

Try to pick chestnuts that have a smooth and shiny surface, without any apparent mold.

Please allow me to say there is nothing wrong with chestnuts that have already been bagged. However, selecting your own gives you more control that the nuts you select are good choices for roasting and enjoying.

Don't Wait To Enjoy Your Chestnuts!

Once you have chosen some prize chestnuts for roasting, it's best to not wait too long to use them. Unfortunately they tend to spoil rather quickly. Therefore, try to roast them as soon as you can. If you aren't able to do so in the few days after bringing them home, then you can store them in the fridge to prolong freshness.

Once I made the mistake of leaving my bagged chestnuts out too long. When I roasted them they were moldy and not edible. Please don't make the same mistake as I did. 😐

moldy chestnuts
Moldy chestnuts 😕

Simple Steps To Roasting Chestnuts in Your Oven

Now it's time to pop your chestnuts in your oven! It's pretty simple...the main thing to remember is to make a small incision into them prior to roasting. If this is not done, they will explode!

  1. Preheat your oven to 375F. Make an incision into the round side of each chestnut. Use a sharp knife, and please be careful! The incision should be a small cross such as pictured below.
Hand holding a chestnut with a cross incision with more chestnuts in the background

2. Place the chestnuts (with incisions) on a rimmed baking tray lined with some parchment paper and bake for around 15 minutes - 30 minutes. Why such a wide range of time? Please be aware that smallish chestnuts will take less time to roast than larger ones. Keep an eye on them so they don't burn.

They are ready when the cut part pops up nicely!

roasted chestnuts on parchment paper

3. Peel and enjoy! The best way to peel them is when they are hot. You can use a kitchen towel to help protect your fingers. Be sure to take the outer shell off as well as the thin papery skin between the nut and the shell.

Roasted chestnuts in a gold rimmed bowl

Enjoy the beautiful, seasonal, and delicious treat which is the Roasted Chestnut!

What Country Produces The Most Chestnuts?

China dominates the chestnut market! AtlasBig.com states that China produces more than 75% of the world's chestnuts! They state that China produces around 1.8 million tonnes production per year. Spain comes in at a very distant second with 188,930 tonnes yearly production! Incredible!

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. The Chestnut is food #57 in my Project! It was most enjoyable roasting these festive nuts at home in my oven for the first time. It certainly won't be the last!

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried chestnuts before, please be sure to take the time to enjoy this MUST try food!

Some Other Foods You May Enjoy!

Cape Gooseberry - 1,000 Foods To Eat Project!

Cape Gooseberry in a glass bowl with a few scattered around
#39 Cape Gooseberry

Yuzu - 1,000 Foods to Eat Project

Yuzu in a plastic container
#31 Yuzu

Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! For a list of the foods tried so far visit the 1,000 Foods to Eat Project page.

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

roasted chestnuts in a gold rimmed bowl

How To Roast Chestnuts

Grace
Roasting chestnuts in your oven is super duper easy! Select some prime chestnuts for roasting, then pop them in your oven and enjoy one of the most delicious seasonal treats!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Snack, treat
Cuisine Italian
Servings 6 people
Calories 148 kcal

Equipment

  • Oven
  • rimmed baking tray

Ingredients
  

  • 1 pound chesnuts

Instructions
 

  • Preheat your oven to around 375F. Make an incision into the round side of each chestnut. Use a sharp knife, and please be careful! The incision should be a small cross such as pictured below.
    Hand holding a chestnut with a cross incision with more chestnuts in the background
  • Place the chestnuts (with incisions) on a rimmed baking tray lined with some parchment paper and bake for around 15 minutes - 30 minutes. Why such a wide range of time? Please be aware that smallish chestnuts will take less time to roast than larger ones. Keep an eye on them so they don't burn. They are ready when the cut part pops up nicely!
    roasted chestnuts on parchment paper
  • Peel and enjoy! The best way to peel them is when they are hot. You can use a kitchen towel to help protect your fingers. Be sure to take the outer shell off as well as the thin papery skin between the nut and the shell.
    Roasted chestnuts in a gold rimmed bowl

Notes

The time you will need to roast the chestnuts will vary depending upon your oven and the size of the chestnuts.
Smaller chestnuts require less roasting time than larger chestnuts.
Be sure to remove the papery skin that lies between the nut and the shell prior to eating.  The best way to remove this is when they are hot.  Use a kitchen towel to protect your hands.
Enjoy this seasonal treat! 

Nutrition

Calories: 148kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 366mgVitamin A: 20IUVitamin C: 30mgCalcium: 14mgIron: 1mg
Keyword chestnuts, nuts, roasted nuts
Tried this recipe?Let us know how it was!