It’s a dream come true! Yes, fresh daily-made by hand pasta has come to 11 Center Street in downtown Gloucester. I had some last night, and OMG! It’s stunning! Support our local businesses folks!!
Tag Archives: Pasta
Pasta with Peas & Hot Ham
Last night’s @sistafelicia Instagram Photo
This past holiday weekend was spent embracing opportunities to experience “Real Campus Life” while touring colleges with our twins. After three days of living off fast food, Starbucks Coffee, and a few campus dining hall delights, a “real meal” was much need when we arrived home late last night. The last half hour of our road trip back home felt like ten as we discussed what meal I could pull together the fastest with ingredients I knew I had on hand at home. After rattling off several options to please everyone’s starving bellies and picky pallets, “Pasta with Peas & Hot Ham” was unanimously requested, made and on the table before the boys finished emptying bags and luggage from the truck!
Pasta with Peas & Hot Ham is fast and easy to prepare and only requires a few key ingredients. This pasta dish is traditionally served for lunch or dinner as main course or side dish, but I think it makes a perfect late night meal for the fall and winter months. Trust me you’ll have no trouble warming up or sleeping after eating a bowl of this heavenly creamy pasta dish late night! It’s one of our families most favorite “Italian Comfort Food” dishes!
For Recipe Details Click Read More
Click Read More For Step-by-Step Recipe Details and Photos
For more Photos click see more Read more
For recipe photos and Step-by-Step details click see more… Read more
Tis the season for baseball, soccer, lacrosse, tennis and all spring sports. Our Daylight ours may be getting longer but the amount of time to get dinner on the table seems to get shorter and shorter this time of year! With that fact in mind, I thought I share my families new favorite Spring Pasta with Grilled Chicken & Garlic Butter recipe I developed earlier this week. It’s quick, easy, and tasty. A perfect go to dinner idea for all busy parents rushing to get dinner on the table after the kids afternoon activities. It was a huge hit in our house, and made its way onto our dinner table two times this week!
For Step-by-Step recipe details and photos click see more Read more
Sunday Dinner didn’t hit the table this week until 8:30 PM, because my husband Barry and I spent most of Sunday; painting, cleaning chandeliers, and preparing the house for winter and the holiday season. We were so enthralled in our projects, that we completly lost track of the time. With a growling belly, I scanned the pantry and refrigerator, and pulled items I had on hand to create this recipe. The combination of flavors were amazing! My creation of Pasta with grilled chicken, oven-dried tomatoes and Roman Artichoke was not only a whimsical creation, but a quick and easy meal to prepare, that was hardy enough to satisfy my starving husband.
Pasta with Grilled Chicken, Oven-Dried Tomatoes and Roman Artichokes
1 lb. Dried pasta
1/4 Cup olive oil, plus 2 tablespoons
1 1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground papper
5 Chicken Tenders
1 1/2 Cups sliced mushrooms
3 Large Roman Artichokes roughly chopped (approximately 1 1/2 cups)
10 Oven-Dried Tomatoes (recipe in my cookbook “Gifts Of Gold” pg. 62)
3 large cloves garlic, minced
2 Cups chicken broth
1/2 cup white wine( I used Sauvignon blanc)
2 tablespoons unsalted capers
1 tablespoon salted butter
8 basil leafs
1/4 cup grated Parmesan cheese
1 Season chicken tenders with 2 tablespoons olive oil and 1/4 teaspoon kosher salt and freshly ground pepper; grill cooking thoroughly; reserve
2 Bring large pan water to a rolling boil; add 1 tablespoon kosher salt; return to boil; add dried pasta; cook al dente 7-11 minutes
3 In large frying pan heat olive oil; add mushrooms, artichokes oven-dried tomatoes and garlic to pan; sauté 3-4 minutes on over high heat; stir often
5 Add chicken broth and wine; stir; cook 5 minutes
6 Add 1/4 teaspoon freshly ground pepper, capers, and butter; lower heat; cook 2 minutes stirring until butter is completely melted
7 Roughly chop basil
8 Strain pasta; arrange in serving bowl
9 carefully arrange white wine sauce over the pasta; top with fresh basil and grated cheese; serve immediately
Don’t forget to send your Sista Felicia Recipe photos in to GMG and join the GMG FOB Cooks club! I will personally post them once per week.
Pasta with Baby Clams
1/4 cup olive oil
1 cup sweet onion diced
5 large garlic cloves minced
9.5 ounce whole baby clams in their own juice
½ teaspoon red pepper flakes
1½ teaspoon kosher salt
½ teaspoon freshly ground pepper
14.5 oz can diced tomatoes in tomato juices
28 oz can San Marzano Peeled Tomatoes
1 can diced tomatoes with their juices
1/4 cup white wine
1/4 cup basil roughly chopped
1/4 cup fresh flat leaf parsley roughly chopped
1/2 cup Parmesan cheese freshly grated
Step by Step
1 Heat olive oil in large frying pan over high heat; add garlic, onions, ½ teaspoon kosher salt and ¼ teaspoon freshly ground pepper; saute 2-3 minutes until onions are translucent
2 Puree San Marzano tomatoes; add to frying pan; mix well
3 Add diced tomatoes, whole baby clams and their juices; mix well; add red pepper flakes ¼ teaspoon freshly ground pepper and white wine; cook 20 minutes; stir often
6 Add basil and parsley to sauce; mix well
7 Plate pasta in serving bowl; ladle hot sauce over pasta; top with Parmesan cheese
From The Gloucester Daily Times-
When Felicia was growing up this special recipe was prepared by her Aunt “FeFe“, Vincie and Uncle Mike (Militello). Now she makes it herself and passes along the family’s recipe secrets. The main ingredients are cauliflower, fava beans, and the ferns on top of the anise bulbs. In fact, since the grocers and supermarkets typically throw away this part of the plant before even putting it on the shelf, Felicia goes around each year to remind them to avoid that for this special week of St. Joseph’s Day so that she and others can properly make the dish.
Her aunt and uncle FeFe and Vincie used to create an alter every St. Joseph’s Day and that became very big, so big that many people came each year to pay their respects and eat some of the special pasta dish. The pasta sauce was served over home made St. Joseph fettuccini pasta. What made this St. Joseph Pasta is that all the flower used to prepare the feast was blessed by a priest the day before St. Joseph day. It was done, in fact, at a very special mass in Aunt FeFe and Uncle Vincie’s home in front of her alter. You cannot get much more authentic than that.
You can read my buddy Heather Atwood’s article about Felicia and St Joseph’s Traditions here-
Shot by Eric Lorden For GMG-