Tag Archives: Recipes

Spicy Rigatoni alla Vodka

Happy New Year 2025 to all my subscribers. Kicking off the New Year on a spicy note. Today, I am sharing my Spicy Rigatoni alla Vodka. It is silky on the palate and sexier than Puttanesca. I crafted this recipe to replicate the famous dish from Carbone Fine Food. I recently had the original at their Miami location, and I was blown away. Mine is even better. 😀 You might ask why? It’s simple, I made it and I know what I put in it. 

 Ingredients: 

1 lb. Rigatoni

1 handful of salt for pasta water 

2-3 tbs. olive oil for frying 

1 hipping cup of chopped onions 

 1 hipping tbs. of garlic, chopped 

 1 tsp. Calabrian chili paste 

4 ounces tomato paste 

 1 cup vodka 

 2 cups heavy cream 

Salt to taste 

 3 tbs. butter 

 1/2 – 3/4 cup of Parmigiano Reggiano cheese, grated Parsley or basil for garnish, optional  

Preparation: 

 1. Bring pasta water to a boil. Add 1 handful of salt. Cook the pasta al dente. 

 2. In the meantime, in a large skillet on medium-high heat, heat the olive oil. Sauté the onions 2-3 minutes or until caramelized. Add garlic and chili pepper paste. Stir well. Add tomato paste, stir until it obtains a rust color. 

 3. Deglaze with the Vodka, lower the flame to medium. Reduce the sauce for 1-2 minutes. Lower the flame to low. Add the heavy cream and salt. Cook for 3-4 minutes. Stir well. 

 4. Drain the pasta. Pour it in the sauce. Swirl in the butter and sprinkle the cheese. Mix well. Serve at once. The pasta should be glistening.  

Gina’s notes: if you don’t consume alcohol, alternatively, you can use some reserved pasta water instead of Vodka. 

If you can’t find Calabrian chili paste, use Thai red curry paste along with some crushed red chili pepper. Use your judgement. 

While I love using reserved pasta water, I didn’t feel like I needed it. The ratio of sauce was perfect for one pound of pasta cooked al dente. 

Wine pairing ideas: Demi-Sec champagne, full bodied Sangiovese-based Rosato or a Pinot Nero. 

I hope you will give this famous dish a try. Until then, Have a wonderful New Year from my kitchen to yours.

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2 
and WSET Level 2 certified.  
Cookbook Author: Cuisines, Corkscrews & Cultures 
Italian Wine Scholar 
Salice Salentino-Italian Award Winning Wine Blog
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

Peach & Burrata Bruschetta

Peach & Burrata Bruschetta
Peach & Burrata Bruschetta

After an overwhelming request for this recipe, I am happy to share it with you. Save and share for your next gathering.

Peach & Burrata Bruschetta
1 loaf of crusty Italian bread, sliced diagonally 
Extra-virgin olive oil, follow recipe 
1-2 large semi-ripe peaches sliced in half moon 
8 oz. Burrata cheese, break into pieces  
1 large ripe tomato, diced  
1 cup of arugula  
6-8 oz. prosciutto  
2-3 oz. balsamic reduction to drizzle

Drizzle oil on sliced bread. Broil for 2-3 minutes or until golden brown. Stay near😀 Remove. Place on a serving platter.
In a cast-iron pan, on medium-high heat, heat 1 tbs. olive oil. Cook the peaches until they obtain a caramelized color on each side, 8-10 minute in total. Spread/add the cheese on the bread, add tomatoes, arugula, peach, and prosciutto. Finish with a drizzle of balsamic vinegar.

Gina’s notes: you can grill the peaches instead of pan-frying them. Balsamic reduction is obtained when you put 1/2-1 cup of balsamic vinegar in a pan. Cook on low frame while stirring until it becomes syrupy. Do this at the last minute as it will harden quickly.

Wine pairing: the 2023 Bisol 1542 Gondolieri Conegliano Valdobbiadene Prosecco Superiore DOCG Brut was a perfect palate pleaser. This Prosecco showcased notes of pears, nectarines with a lively mousse and creamy texture.

When peaches are no longer in season, you can use figs or dehydrated apricots.

Let me know if you will give this a try!

Happy Cooking from Gina’s Kitchen!

Bon Appetit!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

Calzone My Way!

Calzone

Calzone is believed to have originated in Naples, Italy. They are delicious pizza pocket stuffed with a variety of ingredients like prosciutto, salami, pepperoni, ham, all sorts of cheeses, and veggies like red bell peppers and mushrooms. You can also add fresh or dried herbs to elevate the flavors and textures. In Naples, they love stuffing calzone with fresh seafood. Generally, calzone is made in individual-sized, this way they are easy to consume. Today, I am sharing a large family-sized calzone that is easier to put together, but requires the use of a fork and knife. By all means, use your hand if you want to!

1 lb. store-bought freshly baked pizza dough 
15 oz. whole-milk ricotta cheese 
1 cup mozzarella, shredded 
½ cup Parmigiano Reggiano, grated
4 ounces Prosciutto, shredded and chopped 
1 egg, beaten 
Marinara sauce on the side 

Servings: 4-6 with a salad or a side of veggies

Time: from start to finish – less than 30 minutes.

Preheat the oven to 450 degrees F. 

Preparation: 

1.  Make sure you keep the dough at room temperature for at least 30 minutes prior to using. Cut the dough in half to create the top and bottom of the calzone. 

2.  Lightly knead and roll to flatten – about ¼ -1/2 inch thick. 
3. On a parchment-lined baking sheet, place one half of the dough.  
4. Spread half the ricotta on the dough. Add the mozzarella, Parmigiano (parmesan), and prosciutto. Finish with the remaining ricotta. 
5. Cover with the half dough. Pinch all around with a fork to seal together. Brush with the eggs. 
6. Bake on a lower rack for about 15 minutes or until golden brown. 

You will get a crusty dough. Cut with a serrated knife or a pizza slicer. 
Serve with the red sauce for dipping.

This recipe got a high rating and will become a part of my culinary repertoire.

Wine Pairing Suggestions: Fiano di Avellino, Greco di Tufo or Aglianico,

Dough before kneading and rolling

Please let me know when you try this recipe. I would love to hear your spin and creativity.

Happy Spring from my kitchen to yours,

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

Gina’s Stuffed Mushrooms

Stuffed Mushrooms

One New Year’s Eve, I stayed home with my family and cooked like a mad woman. My stuffed mushrooms were a huge hit, and for this reason, I am happy to share my recipe with all of you.

Gina’s Stuffed Mushrooms:

Ingredients:

6 medium-sized Portobello mushrooms, with stems, chopped up
salt to taste for the mushrooms + 1/2 teaspoon for stuffing, optional
2 tablespoons extra-virgin olive oil
1/3 cup seasoned breadcrumbs
1/4 cup Pecorino Romano cheese, grated
/4 cup flat-leaf parsley, chopped + more for garnish
Pine nuts to taste
Olive oil cooking spray

Preparation:

Preheat oven to 375°F.

1. Season the mushrooms with salt. Combine the stems, salt, oil, breadcrumbs, Pecorino cheese, and parsley. Stuff the mushrooms. Top them with pine nuts.
2. Spray a flat tray with cooking spray and place the mushrooms.
3. Bake for 40 minutes uncovered.
4. Garnish with parsley.

Gina’s notes: wipe the mushrooms with a damp paper towel to clean them. This will avoid the mushrooms from retaining too much water. You can add thyme, marjoram or any kind of herb of your choice.
Wine pairing suggestions: Pinot Noir, Gavi, Sancerre, Chablis, Champagne or sparkling wines.

Stuffed Mushrooms before baking
Stuffed Mushrooms
Stuffed Mushrooms

Kindly let know if you will try this recipe. If you have any questions, please let me know via email.

I hope 2024 is off to a fabulous start!

Bon Appetit!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

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