Anna Sultana’s Creamy Baked Ziti / Full Blue Moon for Easter

The weather has been a bit strange, what with the snow storms to the east of us and the tornadoes to the south of us.

I’m praying everyone stays safe and well while Mother Nature makes up her mind.

The thing is, crazy weather notwithstanding, we’ll be celebrating Easter next weekend, and that means making a holiday feast.

By now you know Ma’s favourite holiday trick: ALWAYS serve a nice hefty, filling pasta dish as a first course. That way there’ll be a large amount of the main course's roast left over for a meal or two during the following week.

Ma had her priorities: Nobody should away from the table feeling hungry, but the wallet should get a much deserved break.

Ma didn't work at Lily Tulip because she thought it was a fun thing to do.

And, if you're serving something with bones, don’t forget to make a pot of soup.

The crazy weather isn’t through with us just yet.

Happy Easter!

Looking for other pasta recipes to start your holiday dinner? Here are a few old favourites:

Anna Sultana's Timpana - Pasta Casserole, Maltese Style

Anna Sultana's Imqarrun il-forn - Baked Macaroni, Maltese Style

Anna Sultana’s Baked Macaroni and Sausage, Maltese Style

Anna Sultana’s Rigatoni Pizzaiola (Rigatoni, Pizzamaker's Style)

Anna Sultana's Timbale - Pasta Casserole, Maltese Style

Anna Sultana's Timballo with Pastry - Pasta Casserole, Maltese Style

Anna Sultana’s Meatless Penne alla Vodka

Anna Sultana’s Baked Penne with Cauliflower

And let's not forget Carmela's recipes...

Carmela Soprano's Ziti al Forno / Baked Ziti with Tiny Meatballs

Carmela Soprano's Baked Ziti In Bianco and Bechamel Sauce

Carmela Soprano's Vegetarian Baked Ziti

Carmela Soprano's Penne alla Vodka / Penne in Cream Sauce

Carmela Soprano's Rigatoni with Sweet Sausage and Tomato Sauce

Carmela Soprano's Pasta all' Amatriciana (Bucatini Amatrice - Style)

Hints:

This recipe also works with penne, mostaccioli or rigatoni.

The sauce amount is up to you. 

Some prefer a dryer baked dish, while others like something verging on a soup.

If you don’t have, or don’t like, sour cream or cream cheese you can leave them out and use 1 to 2 Cups of heavy cream or ricotta.

This casserole can be prepared ahead of time. 

Refrigerate up to 8 hours. When ready to serve, bake, uncovered, in 375º F oven for 30 to 35 minutes, or until it is heated through.

If you want to make a non meat-free meal of this dish you can add 1 pound cooked ground chicken, turkey or beef (or a beef / pork mixture), or sausage meat - or a mixture of any of the above - to the sauce before combining it with the pasta.

Have leftover cooked meatballs? They can be placed on top of the pasta before baking.

Serve with a salad and crusty Italian or sourdough bread for a full meal.

Want veggies in the casserole? 

Mushrooms, chopped spinach, onions or zucchini, or eggplant slices could be added.

The leftover Marinara Sauce can be refrigerated, covered, for another meal.

                        Creamy Baked Ziti 

8 servings

                        

Marinara Sauce 

in a heavy-bottomed pot combine

2  28 ounce cans crushed tomatoes

1  6 ounce can tomato paste

6 bay leaves

6 whole garlic cloves, peeled 

1 Tablespoon dried oregano

1/4 Cup extra virgin olive oil

pinch of salt (to taste)

1 Cup cold water

Over medium heat bring the sauce to a boil. 

Reduce heat, and simmer for at least 2 hours.

Stir occasionally, and add water, as necessary.

Remove bay leaves and garlic before serving.

Ziti

Grease a 9 x 13 inch baking pan

In a large pot bring to boil

4 quarts water

Add

4 Cups ziti

Cook, stirring frequently, until the pasta is al dente.

Drain. Set aside the pasta and use the same large pot to continue.

Place in large pot

4 to 5 Cups Marinara Sauce

4 ounces cream cheese, cubed 

Cook on medium heat for 5 minutes, stirring frequently until the cream cheese has melted and the mixture is blended. 

Return pasta to the pot and mix well. 

Heat oven to 375º F

Place half of the pasta mixture in the prepared pan.

Spread over the top of the pasta layer

1/2 to 3/4 Cup sour cream

Sprinkle over the sour cream

1 Cup shredded mozzarella cheese 

spread the remaining pasta mixture over the cheese.

Top with

1 Cup shredded mozzarella cheese
1/3 Cup grated Parmesan cheese 

Bake 20 minutes or until heated through. 

About the sky, thanks to the folks at The Farmers' Almanac…

March 28 - The planets Venus and Uranus are in close conjunction, the second-closest of all of 2018 (the conjunction of Mars with Neptune on December 7, 2018, will be closer). Venus passes only 4 minutes of arc (0.066-degree) south of Uranus - that’s equal in apparent dimensions to almost twenty-three Venus disk diameters. Least separation between the two planets will take place at 8:47 p.m. Eastern Daylight Time. For western time zones the Sun will still be up, but the two planets will still be nearly as close when darkness arrives.  The only drawback is that you’ll have to wait until the background twilight sky has sufficiently darkened for you to sight Uranus. Wait until about an hour after sundown, but be aware that by that time the planet duo will be very low – only about 6 degrees above the western horizon.

March 31 - A full Blue Moon at 8:37 a.m. A “Blue Moon” occurs when there are two full Moons within a calendar month. 

The term is also has another definition - it’s also used when there are four moons in a season; the third of these is referred to as a “Blue Moon.”  

Anna Sultana’s Farfalle with Tomatoes and Basil

Well!! We’ve reached a milestone!

This is the 1000th post for I’m Turning 60...

We’ve shared quite a few meals together, and I’ve enjoyed breaking bread with you over the years and miles.

I’ve noticed that pasta recipes, especially homestyle ones, have been popular throughout the years.

This is a special post, so let’s use a pasta that is a little more festive than elbow macaroni or spaghetti are.

Don't worry - it's not harder to cook.

One of my earliest recipes was Carmela Soprano's Bow Ties with Fresh Tomatoes and Mozzarella.

Let’s have a bit of sentimental fun today with Farfalle, also known as bow ties.

The name Farfalle comes from the Italian word for butterflies, but most folks - even the Sopranos - call them bow ties.

Suit yourself.

If you have a garden you’ve probably got a few tomatoes ripening in the basement… on the windowsill… on your kitchen counter.

Let’s use a few today.

If you bought a really large bag of bow ties, here’s another recipe that use Farfalle:

Anna Sultana’s Farfalle Salad

Speaking of Ma, I still prefer her way of serving fresh tomatoes: quartered and sprinkled with oregano. Not a sauce on hot pasta, but always as a side dish.   

Help yourselves to some tomatoes the way Ma served them and enjoy!!

Hints:

If you’d prefer - or have on hand - a different pasta, such as elbow, no problem.

You can substitute 2 Cups halved cherry tomatoes or whole grape tomatoes for the chopped regular tomatoes.

Want to make a quick meal? 

Add 2 Cups cooked chicken or pork strips or diced bacon just before serving.

                        Farfalle with Tomatoes and Basil

4 servings

Have on hand a bowl of ice water.

In a medium pot place

1 quart water

Bring to a boil.

Place in the boiling water 

1 pound tomatoes

Let them cook for 30 seconds, then remove them and put them in the ice water to stop the cooking.

Remove the skins and seeds and cut into pieces.

Dice

1 medium onion

Place in a large skillet

2 Tablespoons extra virgin olive oil

Fry the diced onion over medium heat for about 5 minutes.

Add the prepared tomato pieces.

Season with 

Salt and pepper

Sauté another 4 minutes.

While you’re boiling the water for the tomatoes, also place in a large pot 

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound farfalle 

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta and add the pasta to the sauce.

Top with 

1/2 Cup torn fresh basil leaves 

Serve immediately.

Anna Sultana’s Meatless Penne alla Vodka / Penne in Cream Sauce

A few years ago I posted the recipe for Penne alla Vodka from Artie's chapter Mia Cucina in The Sopranos Family Cookbook.

It’s become a popular post.

What’s not to love… 

pasta, tomatoes, cream, vodka.

And prosciutto.

Got an email asking if there’s a meatless version of the recipe.

Of course there is.

If you were reading any of the posts where I compared Carmela’s recipes to my Ma’s versions, you’ll remember that Ma usually had a healthier, lower cholesterol version of many of Carmela’s recipes.

And, of course, Ma had a healthier, meatless version of Penne alla Vodka.

it’s delicious, and perfect to make when you’ve invited a vegetarian, or two.

A bit of vodka trivia…

Usually the acidity of the tomatoes would make the oil in the cream separate. 

The vodka helps to make a stable emulsion, since it helps the liquid of the tomatoes and the oil in the cream remain mixed together. 

The vodka also helps develop the tomato’s flavour. 

Hints:

You can use either penne lisce (smooth) or penne rigate (ridged).

You can also use pennoni (big quills), a wider version of penne, or mostaccioli (little moustache) which also comes with either smooth or ridged sides.

The hollow centre and the ridges on penne rigate and on mostaccioli help to hold even more of the sauce.

Don’t have any kind of penne in the house?

Want a little variety?

You can use other types of pasta.

Choose something that has a bit of heft to it.

Yes to rigatoni or fettucinni, no to angel hair pasta or spaghettini.

Want more of a kick?

Use some more vodka instead of the tomato liquid to thin the sauce.

                        Penne alla Vodka

In a large pot bring to boil

4 quarts water

1 teaspoon salt

Drain, but save the liquid from

1 large can Italian tomatoes, chopped

In a dutch oven melt over medium heat

3 Tablespoons butter

Add

3 shallots, finely chopped

3 garlic cloves, finely chopped

Cook until golden.

Add

the drained tomatoes

1/8 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon cayenne 

Simmer 5 minutes.

Stir in

1/3 Cup vodka

1 Cup heavy cream

1/4 teaspoon nutmeg

1/3 Cup grated Parmesan cheese

Stirring, cook 2 minutes, until it begins to thicken.

Remove from heat.

Add to the water boiling in the dutch oven

1 pound penne

Cook, stirring frequently, until the pasta is al dente.

Drain well.

Add the pasta to the sauce and toss.

If the sauce is too thick add some of the liquid from the canned tomatoes.

Garnish with

2 Tablespoons fresh parsley, finely chopped

Grated Parmesan cheese

Serve immediately.

Anna Sultana's Spinach and Ricotta Stuffed Shells with Tomato Sauce, Maltese Style

Hurrah! We’ve made it through January!

On to February and Groundhog Day.

If the groundhog sees its shadow on February 2 it will return to its burrow, and there will be six more weeks of winter. 

If it does not see its shadow, then there will be an early Spring.

Whatever happens on Tuesday, there should be something on the table for dinner.

And even if we’re in for an early Spring, we're just entering February.

A good, hot, stick to the ribs pasta casserole would be enjoyed by the family.

February in Winnipeg is too soon for only a salad.

Hints:

About the mozzarella cheese - you can use either regular or low fat.

You can also use fresh spinach instead of frozen.

Or, if you don’t have it in the house, you can leave the spinach out.

I know… some people don’t think it’s a real dinner if there isn’t meat in it.

You can also use cooked ground chicken or lean ground beef instead of the ricotta.

The stuffing works equally well with manicotti tubes and lasagne noodles.

Just spread the filling on the lasagne noodles, roll them up and place them in the pan. 

The prepared shells in the casserole can also be refrigerated, covered, up to 24 hours. 

Sometimes, when Ma was watching a rerun on TV, she'd make stuffed shells.

She would then place them on cookie pans and put them in the freezer.  

When they were frozen, she'd place them in a plastic bag, seal tightly and freeze.

She could then take as many unthawed stuffed shells as she needed for a quick meal.

She'd place them in a layer of sauce in a casserole, cover them with sauce and bake.

For frozen stuffed shells, an hour in a 350º oven usually did the trick.

An extra sprinkling of shredded mozzarella cheese before baking is also good.

Here are two more stuffed shells recipes:

Anna Sultana’s Meat Stuffed Giant Shells, Maltese Style

Anna Sultana's Ricotta Stuffed Shells, Maltese Style 

You’ll also need Tomato Sauce for this recipe. 

This is a favourite of Ma’s and makes about 4 - 5 cups.

You can make the sauce a few days before stuffing the shells.

Heat in a large heavy pot over medium heat

 2 Tablespoons olive oil

Add

 1 medium onion, minced

 1 garlic clove, minced

Fry a few minutes until golden.

Stir in

 1 small can tomato paste (optional)

 1 Cup water

 1 bay leaf

 1/2 teaspoon dried oregano

 1/2 teaspoon pepper

 1/2 teaspoon salt

 1 Tablespoon sugar

 1 28 to 35 ounce can diced Italian tomatoes, undrained

Simmer uncovered, stirring occasionally, for 1 hour. 

If the sauce becomes too thick, add a little more water.

                        Spinach and Ricotta Stuffed Shells

For the Stuffing

In a bowl combine

500 grams ricotta (about 1 pound)
300 g frozen chopped spinach, thawed, well drained (about 1/2 pound)

1/2 Cup shredded mozzarella cheese

1/4 to 1/2 Cup grated Romano or Parmesan cheese

1/2 teaspoon oregano or basil

1/2 teaspoon pepper

For the Pasta

In a large pot place

4 quarts water

Over high heat bring the water to a boil.

Add 

salt to taste

Add

340 grams (about 20) jumbo shells

Cook, stirring occasionally, until the pasta is cooked but slightly chewy.

Drain the shells and rinse with cold water.

Stuff the shells.

If freezing see above.

If the shells are for tonight's dinner, preheat oven 400 º F

Place a layer of tomato sauce in the bottom of a casserole or a 9 x 13 inch pan.

Place the stuffed shells in the casserole.

Add some sauce over the shells.

Bake, covered, 30 minutes.

Top with

1/2 Cup shredded mozzarella cheese

Bake, uncovered, 10 minutes.

Serve with 

grated Romano or Parmesan cheese

Serve with a salad or a cooked vegetable.

It wouldn’t hurt to have some crusty bread on hand to sop up the sauce.

Anna Sultana’s Baked Pork Side Ribs in a Sweet and Sour Sauce, Maltese Style

A few months ago, in the summer, I posted the recipe for Anna Sultana’s Barbecued Pork Side Ribs and Barbecue Sauce, Maltese Style.

The stores were having sales then and, here in Canada, it was a popular grilling item.

Okay… now it’s winter and no one wants to stand outside in -40º C while cooking their lunch.

But the ribs are still being occasionally featured as a sales item.

Next time they are, pick up a pack and cook the ribs in the oven.

You might serve a vegetable soup and cornbread as a first course.

A big platter of pasta with tomato sauce is also good.

Hints:

If you have a crockpot it would be fine for cooking the ribs.

Layer the ribs in  the pot, spooning the sauce over each layer.

Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

The ribs should be 'falling off the bone' tender.

Ma didn’t have a slow cooker, so she cooked ribs in the oven.

They were nice and tender, too.

While you've got the oven on, why not roast some garlic, too?

                        Sweet and Sour Sauce

Place in a medium saucepan

1 Cup brown sugar (dark gives a stronger taste)

1/4 Cup flour

1 teaspoon ginger

Stir until they are combined.

Stir in

1/4 Cup ketchup

1 garlic clove, minced (or 1/2 teaspoon garlic powder)

Add

1 Cup water
1/2 Cup vinegar
2 Tablespoons soy sauce

Cook and stir occasionally over low heat, about 30 minutes.

                        Baked Pork Side Ribs

Preheat the oven to 350º F

In a large roasting pan, with a cover, place in layers

3 pounds pork spareribs

Spooning the sauce over each layer. 

Cover and bake for 2 hours until the ribs are very tender.

Anna Sultana’s Barbecued Pork Side Ribs and Barbecue Sauce, Maltese Style

Most grocery stores are having good sales for pork side ribs.

They are available raw, in the meat department, and also pre-cooked - and in a barbecue sauce - in the frozen food and deli sections.

Ma would’ve headed straight for the raw ribs in the meat department.

Really… the frozen stuff is fine, if you’re in a rush and just cooking for two.

But, do the math: 

When I went to the store on Saturday, a box of prepared ribs (about 1 1/4 pounds, including sauce) was selling for about $15.

The raw pork side ribs were selling for $2.49 a pound.

As I said, the small box of frozen ribs will do for a couple in a rush.

But, if you’re feeding the family - and I mean the whole family - well, the prepared stuff turns those boney things into a meal of awfully pricey ribs.

Like I said, Ma would’ve headed straight for the meat department.

She wasn’t working 40 hours a week at Lily Tulip because she thought it was fun.

Pork side ribs have quite a bit of bone in them.

A quarter pound per person won’t do.

Plan on a half to a pound per person.

See why that tiny box wouldn’t go far?

Hints:

The sauce can be prepared while the ribs are simmering.

Or even a few days before.

This sauce will keep, refrigerated, for about 2 weeks.

It can also be frozen for up to 3 months.

If you’re cooking a large quantity of ribs, they can be simmered in the oven.

Fill a dutch oven with water and bring it to a boil.

Place the ribs in a large roasting pan that has a cover.

Pour the boiling water over the ribs.

The ribs should be covered with water.

If they’re not, boil more water and add it.

Cover, place in a 350º F oven and let simmer for 1 1/2 hours.

If you're cooking these ribs over a grill instead of in a broiler:

While they're simmering, prepare medium coals or medium high heat on a gas grill.

Place on grill, baste with sauce and grill until well browned, about 8 minutes.

Turn the ribs over, baste and grill another 8 minutes.

You might serve a salad and cornbread as a first course.

That helps to take the edge off everyone's appetites.

If it’s Fall or Winter, soup and bread is good, too.

Ma also killed our appetites with a big serving of pasta.

                        Barbecued Pork Side Ribs

Yield: 4 servings

Place in a Dutch oven

2 pounds pork spareribs, cut into serving-size pieces

1 small onion, quartered

Sprinkle with

1 teaspoon salt

1/8 teaspoon pepper

Add enough water to cover the ribs.

Bring to a boil. 

Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Drain the water out. 

Line a broiler pan or large cookie sheet with aluminum foil.

Place a rack or two on the cookie sheet.

Pat the ribs dry and arrange them on the rack. 

Place the broiler pan 5 inches from the heat.

Preheat the broiler.

Brush the ribs with the sauce. 

Broil for 5 minutes, until lightly browned.

Remove the pan from the oven.

Turn the ribs and brush  with the sauce.

Broil another 5 minutes.

                        Barbecue Sauce

Place in a medium saucepan
1/4 Cup ketchup

1/4 Cup packed brown sugar

1/4 Cup cider vinegar

1/8 Cup Worcestershire sauce

1 tablespoon onion powder

1/4 teaspoon ground mustard
dash cayenne pepper
1 1/2 teaspoons lemon juice

1 garlic clove, minced

Simmer, uncovered, for 1 hour over a very low heat, stirring occasionally.

Carmela Soprano’s Italian Main Courses with Meat

The family is coming for a big family dinner.

Are they ever in for a treat!

Carmela's appetizers. Check. 

Carmela’s vegetable and pasta courses. Check. 

Carmela’s desserts, cakes and cookies. Check.

Something for everybody… 

More or less.

There is Uncle Vito.

Uncle Vito… the family patriarch… 

The family meat eater.

No way will he be satisfied with Baked Ziti in Bechamel Sauce.

Uncle Vito wants… no, needs… meat to make his meal complete.

Aunt Carmela will give you THE LOOK if Uncle Vito goes home unhappy.

It won’t end there.

Aunt Carmela will call the relatives.

She'll tell everybody - yes, everybody - Vito had to sit through a cheap meal that didn’t have meat.

And we all know how Uncle Vito needs his meat.

It's for his health, for Christ's sake.

Are you trying to kill an old man?

He needs his protein from REAL MEAT.

No problem.

Here are a few of Carmela’s best meat recipes.

Uncle Vito would love each one of them.

And Aunt Carmela won’t give you THE LOOK.

Bonus!!

Carmela Soprano's Sunday Gravy (Tomato Sauce with Meat) and Homemade Meatballs

Carmela Soprano's Lasagne / Anna Sultana's Lasagne, Maltese Style

Carmela Soprano's Meat Sauce and Lasagne #2, with Basil Leaves

Carmela Soprano's Cannelloni (Pasta with spinach / veal / pork filling)

Carmela Soprano's Ziti al Forno / Baked Ziti with Tiny Meatballs

Carmela Soprano's Veal Piccata with Capers l Chicken Piccata

Carmela Soprano's Pollo Cacciatore al Forno - Baked Chicken Caccitore (for 4 or 50)

Carmela Soprano's Roasted Sausages, Peppers, Potatoes and Onions (for 4 or 50)

Carmela Soprano’s Vegetable and Pasta Courses

Okay... you've had a chance to view and pick a few of Carmela's appetizers.

The next course could be vegetables.

Either in a salad or a special dish.

A vegetarian course is always a safe bet.

You never know if someone has decided to avoid meat, whether by choice or for health reasons.

But fresh vegetables well prepared and beautifully served are usually safe.

And, during Spring and Summer, they are an absolute treat.

Italians can serve their families a completely filling and satisfying dinner without having to go anywhere near the meat counter.

Picture a starch covered with a delicious sauce and served with beans or cheese.

You might even go straight from the pasta to dessert.

If anyone is still a bit peckish after all those carbs!

Carmela Soprano's Roasted Pepper Salad / Broiled Pepper Salad

Carmela Soprano's Red, White and Green Salad

Carmela Soprano's Caesar Salad and Homemade Croutons (for 6 or 50)

Carmela Soprano's Insalata di Mare / Seafood Salad with Dressing (for 6 or 50)

Carmela Soprano's Insalata Caprese (Mozzarella and Tomato Salad)

Carmela Soprano's Verdure alla Griglia - Grilled or Broiled Vegetables

Carmela Soprano's Eggplant Parmigiana (for 6)

Carmela Soprano's Giambotta - Meatless Vegetable Stew

Zucchini: Carmela Soprano's stew Googootz Giambotta 

and Anna Sultana's Minestra tal-Haxix (soup, Maltese Style)

Carmela Soprano's Panzerotti - Neopolitan Style Potato Croquettes

****

Carmela Soprano's Pasta e Patate (Pasta and Potatoes)

Carmela Soprano's Pasta Fagioli (Pasta and Beans) l Preparing Dried Beans

Carmela Soprano's Pasta E Ceci (Pasta and Chickpeas) l Preparing Dried Beans

Carmela Soprano's Pizza - Ah Beetz' (for 8 or 50)

Carmela Soprano's Sfinciuni - Sicilian Onion Pizza (for 10 or 50)

Carmela Soprano's Manicotti with Ricotta Filling / Filling for Large Shells

Carmela Soprano's Baked Ziti In Bianco and Bechamel Sauce

Carmela Soprano's Vegetarian Baked Ziti