Italian Flavors: A Treat For The Taste Buds And Ears

SHIRLEY'S KITCHEN

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Ciao, Payson (Hello Payson in Italian):

Come stai? (How are you?) I am learning to speak Italian.

My last time at college was many moons ago for art and photography classes at Delta College in Michigan. I got to thinking why not Gila County Community College as the place to further my education and meet wonderful people. Taking baby steps with Conversational Italian and Hatha Yoga next -- American Sign Language and psychology would be interesting. If offered German classes, I will take those, too. Learning and educating one's mind has no age limit and no one can ever take knowledge away from you.

A trip to Italy would be amazing, but for now, let's travel there with our minds and wonderful smells of these two recipes.

Arrivederci (Goodbye),

Shirley

Italian Garlic Steak and Vegetables with Alfredo Pasta

(4 servings)

Prep time: 10 minutes. Marinate: 30 minutes Cook: 15 minutes.

1 cup Lawry's Italian Garlic Steak Marinade with Roasted Garlic and Olive Oil

1 pound boneless sirloin steak

2 bell peppers, quartered

1 tablespoon butter or margarine

1 zucchini, thinly sliced

1-1/2 cups water

1/2 cup milk

1 package Knorr-Lipton Pasta sides -- Alfredo

1. Pour marinade over steak and peppers and marinate in refrigerator 30 minutes. Remove from marinade, discarding used marinade.

2. Grill or broil steak and peppers, brushing with additional marinade until desired doneness.

3. Melt butter in a large saucepan and cook zucchini until softened. Stir in water, milk and Alfredo Pasta Sides and bring to a boil. Simmer 10 minutes or until pasta is tender, stirring occasionally. Let stand 2 minutes. Enjoy.

Spinach and Feta Filo Roll

Prep time: 30 minutes. Total cooking time: 50 minutes.

(4-6 servings)

1 bunch (1 pound) spinach

2 tablespoons olive oil

8 green onions, finely chopped

12 ounces feta cheese, crumbled

1/4 cup freshly grated Parmesan cheese

1/4 cup chopped dill

2 eggs, lightly beaten

1/2 teaspoon ground nutmeg

12 sheets filo pastry

olive oil for brushing

ground nutmeg, for sprinkling

1. Cook the spinach in a pan of water over medium heat for 3-5 minutes, or until wilted. Drain, cool and squeeze out as much moisture as possible. Chop roughly and put in a large bowl.

2. Heat the olive oil in a pan and cook the green onion for 2-3 minutes. Add to the spinach along with the feta, Parmesan, dill, eggs and nutmeg. Season with pepper and stir well.

3. Grease a 12-inch round pizza pan. Preheat the oven to 375 degrees. Cover the filo with a damp tea towel and working with one sheet at a time, lightly brush one sheet with oil, fold in half lengthwise and brush again. Place 3 tablespoons of the filling along one long edge, fold in the sides and roll up firmly. Form the roll into a coil, brush again with some oil and place on the tray. Repeat with the remaining sheets and filling. Arrange the coils in a single layer on the pizza pan. Then sprinkle the top with nutmeg. Bake for 40 minutes.

Note: Substitute dry cottage cheese for half the feta if you prefer a less salty flavor.

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