Tag Archives: Italian Food

Happy 4th of July with Four Cheese Star Ravioli

I want to wish everyone in the USA a happy 4th of July with cute photos from our lunch today.

Last week, Costco had these star shaped ravioli, colored with red, white and blue. They were so cute that we decided to grab some. We also thought that they would be a fun way to start today’s celebrations or at least add our own touch to them.

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Lobster Ravioli with Truffle Oil

I know this is a long due recipe, I have made it a few weeks ago and I even made it another time after before posting (insert ashamed face here :$).

Since I came to the USA, among other things I discovered Costco. I think I can fairly say it is on the list of my favorite stores ever. Especially in the food department; for those of our readers who don’t know Costco (for the simple reason of living across the world), it is a store where you must have a membership to be able to make your purchases because initially it is aimed at small businesses and they sell things in bulk for great prices.

You are probably wondering about this Costco intro, but this is what brings me to my Lobster Ravioli: Costco has the most amazing fresh ravioli… Lobster is one of them, we have bought other flavors since, they were equally amazing. But this is another story…

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Getting Back on Track: Stuffed Baked Portobello Mushrooms and Cannelloni with Broccoli and Breadcrumbs

It has been a long while since I felt the urge to cook something more intricate than a season salad: I have to admit though that I have been entangled in personal business.

My TB Clint and I got engaged and we were busy with preparations that an engagement entails. We also were preparing for his recent visit in June and my move with him to USA. But some events prevented my move and it had to be postponed.

So now life is back to its normal routine and I think I am back to my Sunday lunch preparation.

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Chicken Pasilla Fettuccine: a New Treat for an Old Tradition

My cousin/best friend have carried on a tradition since we were in university: we have our own Christmas celebration. Now even that she moved to Dubai about a year ago, we continue with this ritual. Usually we have a meal and exchange gifts a day or two before or after the actual Christmas date.

This year we decided to celebrate over the pasta challenge. Since it was time for me to cook it and it was the right time for our celebration. Usually making pasta is not a problem for me, since it is one of my specialties. I went by the recipe except that I used ¼ tsp of cayenne pepper instead of flakes.   This seemed to make it hot for my cousin Mireille and my dad, knowing that my dad is a fan of hot peppers! I was the only one to find it just fine! Talk about a shocker.

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So this is Sofficini…

Prior to this challenge, I can’t say I had ever tried or even heard of Sofficini. I am always looking to learn and experience new things, so this challenge had an air of excitement to it for me. Of all the things I could fill these with, I decided I would use a favorite cheese combination of mine I normally use to stuff ravioli and manicotti.

After dropping the kids off at school, I set out to buy my missing ingredients. I went into the grocery store I had worked at while going to college. This way I knew right where everything would be, and seeing old friends often sets the day off to a decent start. I had thoughts of bringing some of the sofficini back to the store with my well wishes, but later I thought better of it being as how this was my first experience making these.

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After Work Sofficini

I set myself to make the Sofficini today.

I have had the tomato sauce prepared a while ago. I am against buying what you can easily prepare yourself. I also had some very ripe tomatoes.

Not to mention a basic tomato sauce could always come in handy in a wide range of recipes.

Here is how I make it: I brown diced onions and crushed garlic then when they get a golden color, I add the cored and peeled tomatoes and season with salt and pepper. Some add some sugar but I prefer the acidity of tomatoes, so it is a matter of taste. Then I let it simmer till it becomes a little less thick than a paste and blend when cold.

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Challenge 4: Sofficini

I am really excited about this challenge, as I always am when it comes to Italian food.

My friend introduced me to Sofficini when I visited her in Italy. They are delicious pockets that enter pretty much in the comfort food department. She used to buy them ready made and frozen from the store and they made a great addition to lunch or dinner, although they can pretty much be a meal on their own, depending on what they are filled.

We mostly ate ones filled with mushroom and cheese or spinach and cheese.

I have tried and looked for Sofficini in the supermarkets here when I was back, but no avail. I even have been looking for recipes online and I was not lucky. Until lately, I came across one, where the author was as excited about Sofficini as I am. She had grown eating them and to my greatest delight I found a fully home made recipe.

The directions seem pretty easy to follow and my mouth is watering at the thought of eating Sofficini again.

It seemed a great idea to share these wonderful pockets with my friends and I hope everyone who tries them will find them as delicious as I think they are.

Sofficini on Foodista