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DONNA FRANCA'S HOMEMADE RECIPES: Fettuccine Cacio e Pepe

January 28, 2020

Our Recipe of the week is Donna Franca's Fettuccine Cacio e Pepe!

Fettuccine Cacio e Pepe

INGREDIENTS:
• 1 package of fettuccine egg pasta
• 1 stick of unsalted butter
• 1 tablespoon of coarse black pepper
• ⅓ cup of light cream
• ½ cup of grated parmigiano
• salt to taste

HOW TO PREPARE:
In a large skillet melt the butter. Add the light cream, pepper, salt, and most of the grated cheese. Mix everything for 3 minutes. Boil the fettuccine pasta “al dente.” Strain and pour the pasta into the fry pan. Mix everything quickly over a light flame. Pour the pasta in a large platter and finish it with the rest of the grated cheese and the coarse black pepper.
Buon appetito!

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DONNA FRANCA'S HOMEMADE RECIPES: Lasagne

January 20, 2020

Our Recipe of the week is Donna Franca's Lasagne!
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Lasagna (for 6 people)

INGREDIENTS:
• 12 ounces of fresh, lasagna pasta (can be purchased at supermarkets)
• 2 cups of cooked ragùsauce
• 2 cups of cooked spinach
• 1 cup grated Parmigiano-Reggiano (Parmesan cheese)
• 1 stick of butter
• 2 cups of besciamella (béchamel)

HOW TO PREPARE:
First of all, prepare the besciamellamilk sauce. Pour 3 cups of milk in a pan; mix in one stick of butter, 6 tablespoons of white flour, salt to taste. Bring the ingredients to a boil on medium heat, constantly stirring the milk sauce. When the sauce starts to thicken (in about 3 minutes), remove the pan from the stove to cool the mix.In a large baking Pyrex pan rubbed with soft butter, put a layer of lasagna, cover it with a light layer of ragù, a layer of besciamella, a layer of spinach and sprinkle over a handful of grated Parmigiano-Reggiano. Repeat the procedure to the last piece of lasagna. Cover the top with some ragù sauce, some grated Parmigiano-Reggiano, besciamella, and a few cubes of butter. Bake the lasagna at 365 degrees for 25 minutes. I am sure you will enjoy the results!
Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Abbacchio alla Cacciatora

January 6, 2020

Our Recipe Of The Week is Donna Franca's Abbacchio alla Cacciatora!

 

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Abbacchio alla Cacciatora

INGREDIENTS:

·      5 pounds of deboned leg of lamb

·      2 cups of white vinegar

·      ⅓ cup rosemary leaves

·      ⅓ cup of minced garlic

·      ⅓ cup of finely chopped fresh mint

·      salt and black coarse pepper to taste

·      ¼ cup of balsamic vinegar

·      ¼ cup of house white wine

·      ⅓ cup of olive oil

·      6 potatoes cut in medium cubes

HOW TO PREPARE:

Wash the meat with warm water. Rinse and soak it in a bowl of the white vinegar. After 10 minutes, rinse it again and place in a baking pan. Punch the meat with small holes and insert all the finely chopped herbs and garlic into the holes. Pour olive oil over the meat and bake for two hours at 350 degrees. After one hour, turn the meat around. At the end of the second hour, pour the balsamic vinegar and white wine over the meat. Bake for another 15 minutes. In a separate pan, boil the potatoes in water for 5 minutes, drain, add them to the baking dish around the lamb, and baste them with the lamb juice. Continue to bake the dish (lamb and potatoes) for an additional 15 minutes. Serve it hot.
Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Calamari and Peas in Tomato Sauce with Steamed Basmati Rice

December 24, 2019

Our Recipe of the Week is Donna Franca's Calamari and Peas in Tomato Sauce with Steamed Basmati Rice!

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CALAMARI AND PEAS IN TOMATO SAUCE WITH STEAMED BASMATI RICE
(for 8 people)

INGREDIENTS:
• 2 pounds of fresh, cleaned calamari or squid, cut in small strips
• 4 cloves of finely chopped garlic
• 5 tablespoons of olive oil
• ⅓ cup of finely chopped parsley
• 1 tablespoon of finely chopped fresh mint
• salt and crushed red pepper to taste
• ⅓ cup of white wine
• 1 pound bag of frozen small peas
• 1 cup of crushed tomatoes
• ½ cup of water
• 3 cups of steamed basmati rice

HOW TO PREPARE:
In a large pan, pour the olive oil and add the garlic. When the garlic is light golden, add the fresh herbs, salt and red pepper, and sauté for a few minutes. Add the wine and cut-up calamari; cook over medium heat for 10 minutes. Then, add the bag of peas, crushed tomatoes, and water. Boil the calamari and mixture on low heat for about 1 hour, stirring it often. The calamari are done when most of the liquid is absorbed. Serve them over steamed basmati rice.
Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Wild Salmon Fillets Poached in Lemon and Olive Oil

December 17, 2019

Our Recipe of the week is Donna Franca's Wild Salmon Fillets Poached in Lemon and Olive Oil!

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WILD SALMON FILLETS POACHED IN LEMON AND OLIVE OIL
(for 6 people)
INGREDIENTS:
• 3 wild salmon fillets (each cut in two pieces)
• 2 lemons
• ⅓ cup of olive oil
• 1 pinch of garlic powder
• 1 pinch of black pepper
• 1 pinch of dill
• 1 pinch of dry oregano

HOW TO PREPARE:
Set your oven to broil. Place the 6 pieces of salmon in a large Pyrex dish lined with foil. Drizzle the olive oil over them and add the spices, along with the juice from the two lemons. Place the Pyrex dish on the lower rack of the oven, and broil each side of the fillets for ten minutes. Serve hot with your preferred steamed vegetables tossed with olive oil and lemon juice.
Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Pappa al Pomodoro

December 10, 2019

Our Recipe of the Week is Donna Franca's Focaccia!

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FOCACCIA
INGREDIENTS:
• 1 package of pita bread
• 2 cups of stir-fried vegetables of your choice (spinach with garlic, peppers with onions, zucchini with onions)
• 1 package of shredded mozzarella cheese
• 4 grilled Italian sausages, finely chopped (can be substituted with ½ pound of finely chopped prosciutto or rosemary ham)
• 4 tablespoons of olive oil

HOW TO PREPARE:
Take one piece of pita bread. Fill it with your choice of ingredients, roll it, brush with olive oil, and bake in the oven at 365 degrees until the crust of the pita bread in light brown in color. Cut the rolled pita bread into 4 pieces. Serve them hot on a plate with a salad of mixed greens. Quick and easy, and very appetizing.

Buon appetito!

 

DONNA FRANCA'S HOMEMADE RECIPES: Sausages with cannellini beans

December 4, 2019

Our RecipeOfTheWeek is Donna Franca's Sausages with cannellini beans!

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FAGIOLI CANNELLINI ALL’UCCELLETTO

INGREDIENTS:
• 1 onion
• 2 cloves of garlic, finely chopped
• 1 stalk of celery, finely chopped
• salt to taste
• 1/3 cup of extra virgin olive oil
• 2 cans of washed cannellini beans
• 1 pinch of hot red pepper
• 1 teaspoon of rosemary
• ½ cup of crushed red tomato
• ⅓ cup of white wine
• 1/2 cup of water
• 4 sweet pork Italian sausages

HOW TO PREPARE:
Place the onion, garlic, and celery in a medium-sized pan with ⅓ cup of oil. Add the spices. Sauté the ingre-dients until lightly gold. Pour in the wine. After the wine has evaporated, add the cannellini beans, crushed tomato, and water. Cook for ¾ of an hour. In a separate fry pan, cook 5 sausages in 1½ cups of water on low heat. When they are degreased and light brown, cut them in half and add them to the beans mixture. Pour everything in a large bowl, and serve the Fagioli all’Uccelleto warm.

Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPES: Fagioli all'Uccelletto

December 3, 2019

Our Recipe if the Week is Donna Franca's Sausages with cannellini beans!

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FAGIOLI CANNELLINI ALL’UCCELLETTO

INGREDIENTS:
• 1 onion
• 2 cloves of garlic, finely chopped
• 1 stalk of celery, finely chopped
• salt to taste
• 1/3 cup of extra virgin olive oil
• 2 cans of washed cannellini beans
• 1 pinch of hot red pepper
• 1 teaspoon of rosemary
• ½ cup of crushed red tomato
• ⅓ cup of white wine
• 1/2 cup of water
• 4 sweet pork Italian sausages

HOW TO PREPARE:
Place the onion, garlic, and celery in a medium-sized pan with ⅓ cup of oil. Add the spices. Sauté the ingre-dients until lightly gold. Pour in the wine. After the wine has evaporated, add the cannellini beans, crushed tomato, and water. Cook for ¾ of an hour. In a separate fry pan, cook 5 sausages in 1½ cups of water on low heat. When they are degreased and light brown, cut them in half and add them to the beans mixture. Pour everything in a large bowl, and serve the Fagioli all’Uccelleto warm. Buonappetito!

DONNA FRANCA'S HOMEMADE RECIPE: Cavatelli al Gorgonzola

November 19, 2019

Our #RecipeOfTheWeek is Donna Franca's Cavatelli al Gorgonzola!

Even though it seems like it would be heavy and rich, this pasta stays light and fresh while still remaining very satisfying. There is just enough gorgonzola to add a velvety mouthfeel but not enough to overwhelm your palate.

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Cavatelli al Gorgonzola
(for 6 people)

INGREDIENTS:

  • 1 pound of Cavatelli pasta
  • ½ stick of unsalted butter
  • ½ cup of shredded Gorgonzola
  • 1 tablespoon of coarsely ground black pepper
  • 1 teaspoon of salt
  • ⅓ cup of light cream
  • ⅓ cup of grated Parmigiano-Reggiano

HOW TO PREPARE:
In a large saucepan, melt the butter and the Gorgonzola cheese; add salt, some of the black pepper, and the light cream. Stir the ingredients together on low heat. Cook the Cavatelli pasta al dente.
Strain the pasta and save some of the cooking water (approximately five to six tablespoons).
Pour the pasta in the fry pan, add the starchy water, and mix it with the Gorgonzola sauce. Toss it with the Parmigiano-Reggiano and the rest of the coarse black pepper. Serve it hot.
Buon appetito!

DONNA FRANCA'S HOMEMADE RECIPE: Torta della Nonna

November 12, 2019

Our #RecipeOfTheWeek is Donna Franca's Torta della Nonna!

Eating at Nonna’s – ‘Nonna’ being the Italian word for grandmother – is never a disappointment. The stereotype of the bustling Italian women serving platefuls of pasta until their families are stuffed are not far from the truth. Spot-on, at least, for my family.

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TORTA DELLA NONNA 
(Grandma's Cake)
(for 6-8 people)

INGREDIENTS:
• 2 ½ cups of sifted white flour
• 4 eggs
• 1 cup of granulated sugar.
• 1 ½ sticks of melted butter
• 1 ⅓ cups of milk
• 2 tablespoon of baking powder
• 1 whole lemon peel, ground up
• 1 tablespoon of vanilla extract
• 1 pinch of salt

HOW TO PREPARE:
In a large bowl, beat the eggs; and add the sugar, melted butter, and salt. Gradually pour in the flour and milk. Blend the mixture well for 10 minutes. Add the lemon peel, baking powder, and vanilla extract; and blend the mixture well for another 5 minutes. Pour the mixture into a cake pan that has been rubbed with butter and sprinkled with flour.
Preheat oven at 350 degrees. Bake the cake for 45 minutes or until the crust is golden. Let it cool. Place the cake on a platter, and sprinkle white powdered sugar over the top. 
Buon appetito!

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