David Rocco's Meatball Spaghetti

David Rocco is hubby's favourite chef to watch (man crush?). Probably because he is suave. Lol.

Once in a while I watch Mr. Rocco's cooking show with him. I chanced upon his Meatball Spaghetti that is surely Italian, exciting to taste and looked easy to make.

Ingredients for the meatballs...

Lean ground beef, about 1 Kilo

Ricotta Cheese, 200g

 

1 egg

Sundried tomatoes, chopped

Parmigiano cheese, 1-2 cups grated

Your usual salt and pepper

For the tomato sauce...

Extra Virgin Olive Oil (EVOO)

1 onion, chopped

Tomato sauce (or puree if you have)

Salt and pepper

I have given measurements above but please feel free to experiment. I am sure your sense of smell and taste will find their way.

How to prepare:

1) Combine the ground beef, ricotta cheese, egg, sundried tomatoes, grated parmigiano, salt and pepper. Make sure they are mixed well and evenly.

2) Using your hands, shape the meat into balls.

 

3) You may add the meatballs uncooked to your sauce or fry them with EVOO. I wanted them fried!

4) For the sauce, cook the onion in EVOO until translucent. Add the tomato sauce then bring to a boil.

5) Add salt and pepper to taste.

6) Throw in your fried meatballs then cook for 5-10 more minutes.

7) If you opt to put in the uncooked meatballs, throw them in the sauce and cook for 30 more minutes on medium heat.

8) Don't forget your pasta.

9) Plate. Serve. Enjoy.

Have some wine to achieve a more Italian dinner!

Basil Pesto Pasta.

It's a pasta feast in our house lately.  Have been experimenting on different pasta recipes since they are super easy to cook.

Having basil plants outside made me want to try the pesto way.  So, here goes.

Ingredients include -

Cooked Spaghetti pasta

2 cups of fresh basil
Half cup of Pine Nuts (which are surprisingly darn expensive)
3-4 cloves of garlic
Half cup of extra virgin olive oil (EVOO)
Half cup of Parmesan Cheese
Salt and pepper to taste

Mushrooms quickly fried in EVOO (I love) as optional ingredient

Feel free to play around with the measurements depending on the taste and consistency that will delight you.

I realized that this did not require any cooking (except for the mushrooms).  A food processor is required though.  Below is how to prepare the dish --

1) Throw in the basil leaves, pine nuts and garlic.  Pulse the food processor several times until nuts and leaves are combined and broken to smaller pieces.
2) While the food processor is running, slowly pour in the EVOO.
3) Scrape the sides of the food processor, add the Parmesan, salt and pepper.  Continue to pulse until well blended.
4) Mix the pesto with the pasta in a bowl.  Add the fried mushrooms.  Mix until ingredients are evenly combined.
5) Plate. Serve. Enjoy.

Alfredo.

Here is my attempt to cook Fettuccine Alfredo and be more Martha Stewart.

Below are the ingredients with the suggested measurements.  Feel free to adjust.

500 grams Fettuccine Pasta cooked al dente

2-3 tbsp. butter

2 cups of cream mixed with 1 cup of milk.  Half and half will work, too.

1 1/2 cup of parmesan cheese

Parsley leaves

Mushroom

Garlic

Salt and pepper to taste

How to cook:

1) Melt butter.

2) Saute garlic.  Add mushrooms.  Wait for the mushrooms to change color.

3) Stir in your cream and milk mixture.  Add salt and pepper to taste.  Continue mixing until you get your desired thickness.

4) Add 1 cup of parmesan and the parsley leaves.

5) Put the pasta in.  Mix them all up until the sauce is evenly distributed.  Add the rest of the parmesan and continue mixing.

6) Plate. Serve. Enjoy.

Pork Sinigang.

It's Holy Thursday but I am going to write about a pork recipe... the Sinigang na Baboy.  This, according to hubby, is one of my specialties.


Here are the ingredients.


Pork.  I usually use the cubed ones.
Gabi, cubed.
Pechay.  Other veggies would be okay, too, like the string beans and eggplant.
Tomatoes, onion, garlic.
Knorr Sinigang Mix.
Salt / patis to add flavor.


How to cook:


1) Saute garlic, onion and tomato in cooking oil.


2) Put in the pork and saute until color of the meat becomes less pink/red.  Put around a quarter of a teaspoon of salt.
3) Add water to a desired level.  Wait until it boils then lower the fire to simmer.
4) When the meat becomes tender, add the gabi cubes.
5) Continue boiling.  Add the Knorr Sinigang mix and patis.  Balance out the sour and salty taste.
6) When the gabi cubes are very soft, add the pechay.  Cook for 3-5 minutes more.
7) Serve and enjoy.

Ginisang Saba Mackerel.

It is our househelp's birthday month and she decided to spend her birthday in her hometown.  Because of this, I am the official househelp for two weeks.

I have come to love cooking so on this aspect, I am not complaining.  I actually look forward to being the functioning queen of the kitchen again.

Ginisang Saba Mackerel (don't really know if this is the right name) was a recipe my Mom learned from somewhere.  The first time I tasted it, I surprisingly liked it and told myself that my next cooking opportunity would include this dish.

Here are the ingredients.

Saba Mackerel, the main ingredient.  Drain the oil/sauce and set it aside.

Potatoes.  Two medium sized potatoes will do.

Garlic, Onion and Tomato.  Your usual panggisa.

Onion leeks, chopped.

Laurel leaf and peppercorn.  For added flavor.

How to cook:

1. Boil the potatoes until cooked.  (Tip: While boiling, add a hint of Rosemary dried leaves for more flavor.)  After boiling, set aside.

2. Saute garlic, onion and tomato in cooking oil.

3. Put in the Saba Mackerel and saute for a while until the flavors blend.  Add the boiled potatoes.

4. Pour the Saba oil/sauce in, then, the laurel leaf and peppercorns.  Allow this to boil a bit before lowering the fire.

5. Add the onion leeks.  Continue until the leeks are cooked.

6. Serve and enjoy.

Goes well with hot rice and Coke!