Paccheri with Casalino Tomatoes,Olives,Capers and Swordfish

After 2 weeks of rain, the sun is shining down on Rome

this Fabiolous Tuesday! I'm a little under-the-weather

however, my passion drives me cook!

My walk through Campo de Fiori was very lively today.

Each week brings more tourists to Rome this

time of year. The market is flourishing with tourist

from all over the world. There are many people out on their

bicycles today enojoying the weather.

There was a man was drinking water out of thefountain

and his companion was picking out flowers.

Though I've never seen them before,

I think they were locals who frequent the open air market often.

Today, I picked up some fresh tomatoes from the Casalino

region. I also picked up some fresh olives, capers,

garlic, a red pepper and swordfish for the dish.

Slice the swordfish into bite-sized pieces.

Sllice the Casalino tomatoes.

Remove the pits from the black olives.

Place a small piece of red pepper in pan

with garlic and butter.

Add tomatoes.

Add white wine.

Add black olives.

Add swordfish.

Simmer until swordfish is cooked.

Add uncooked paccheri.

When pasta is ready, the dish is ready to be served!

Top with extra-virgin olive oil.

The finished product:

Paccheri with Casalino Tomatoes,Olives,Capers and Swordfish

See you next week for Fabiolous Tuesday!

Ravioli with Zucchini, Dried Tomatoes, Majoram herb and Pinenuts

Benvenuto!!!

Beautiful Fabiolous Tuesday here in Rome.

It's been raining here for 2 weeks and today the
sun decided to shine and it's 75 degrees outside!

Gorgeous Spring day for a walk to Campo de Fiori...

For every 100 gr of flour, use one egg.

Blend together with fork.

Knead with hands.

At this point you you can use the rolling pin or pasta machine.

Prepare the filling by mixing egg, cooked zucchini,

chopped pinenuts and parmesan.

Seal the two pieces of pasta with egg white.

My lovely clients with their new creation!

While boiling pasta, cut the sun-dried tomatoes.

Add cooked ravioli to pan with butter, marjoram

and a ladel of the hot pasta water.

"Marjoram is a culinary and medicinal herb in the mint family.

It needs a hot climate to develop its full aroma,

but it loses some of its flavor when it is dried. Marjoram goes well with thyme,

bay leaves, black pepper, and juniper berries.

Marjoram is a Greek word meaning "Joy of the Mountain".

According to Greek myth, Aphrodite said that the smell of marjoram

was the smell of impending good luck. Greeks also believed

that if it was growing on a grave, it was a sign that

the departed soul had found happiness. Throughout the middle ages

it was worn by bridal couples to signify love, honor, and happiness.

It was used in England for many years as an ingredient

in snuff, then as a somewhat exotic flavoring for beer."
http://www.mountainroseherbs.com/learn/marjoram.php

Sprinkle with parmesan cheese.

Top off this delicious dish with sun-dried tomatoes!

See you next week for Fabiolous Tuesday,

Thanks for stoppping by!!!

Fabiolous Tuesday - Stuffed Chicken Leg in White Wine Sauce

Another Fabiolous Tuesday here in Roma!!!

Today I made Stuffed Chicken Leg...

This dish is simple to make yet elegant enough

to serve for a more formal setting if you desire.

Slice the meat from the chicken leg.

Trim the fat.

Layer prociutto, eggplant, yellow pepper,

rosemary and smoked provolone cheese.

Mouth watering yet?

Form a meatroll.

Wrap with string.

Coat the meatroll in flour.

In a pan with a few tablespoons of EVOO,
cook the meatroll over medium heat.

Add white wine and bring to a boil.

Simmer in white wine unitl it reduces.

Slice into individual portions and serve!

Enjoy your week and I look forward to seeing you next week for Fabiolous Tuesday!