Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow-cooked in an amazingly flavored broth. Billy Parisi served these tasty shanks up with some of his creamy risotto and it is outstanding.

Serves 4

billyparisi.com

INGREDIENTS
4 lamb shanks
2 tablespoons olive oil
1 peeled and medium diced yellow onion
2 peeled and medium diced carrots
2 medium diced ribs of celery
1 peeled and medium diced turnip
1 peeled and medium diced parsnip [or any combo of vegetables]
4-5 garlic cloves
12-15 fresh thyme sprigs
2 fresh rosemary sprigs
1 small bunch of parsley [or any combination of herbs]
2 cups of red wine
3 tablespoons tomato paste
48 ounces beef stock
Sea salt and fresh cracked pepper

INSTRUCTIONS
Preheat the oven to 350°, if using oven

Lamb: Season the lamb on all sides with salt and pepper.

Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.

Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.

Deglaze with the red wine and cook until the amount of liquid is reduced by one half.

Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.

Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.

Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.

Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.

Serve the lamb shanks with optional risotto and pour some of the sauce over the top.

Stove top: Return shanks, bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

For Pasta Salad with Grilled Sausages and Peppers it’s best to grill the sausages and peppers ahead of time. Use any amount of sausage and bell pepper.

Serves 8

foodandwine.com

INGREDIENTS
1 pound gemelli pasta
6 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons finely grated lemon zest
1 tablespoon tomato paste
2 large garlic cloves, very finely chopped
1 large shallot, thinly sliced and separated into rings
1 1/2 teaspoons chopped thyme
Salt and freshly ground black pepper
Sausage Mixed Grill, sausages and vegetables thinly sliced
2 large celery ribs, thinly sliced on the bias
1/4 pound smoked mozzarella, cut into thin strips
1 cup chopped basil

INSTRUCTIONS
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Transfer the pasta to a large bowl. Drizzle lightly with olive oil and toss to coat. Let cool to room temperature.

Meanwhile, in a medium bowl, stir the lemon juice with the lemon zest, tomato paste, garlic, shallot and thyme. Stir in the 6 tablespoons of olive oil and the reserved pasta cooking water. Season the dressing with salt and pepper.

Add 1/4 cup of the dressing to the pasta and toss. Add the sausages, peppers, radicchio, celery, mozzarella and the remaining dressing and toss well. Season the pasta salad with salt and pepper, sprinkle with the basil and serve.

Sicilian eggplant caponata is one of the best ways to utilize eggplant. Caponata is a salty, sweet and sour appetizer, bursting with flavor. It’s perfect by itself, on top of toasted bread or crackers, or used as a topping for sandwiches.

Serves 6

sipandfeast.com

INGREDIENTS
2 pounds eggplant
1 cup celery
1 cup red onion
1 cup pitted green olives
¼ cup pignoli nuts
¼ cup parsley
⅛ cup capers
¼ cup raisins
1 6 ounce can tomato paste
¾ cup olive oil
¼ cup red wine vinegar
2 Tbsp sugar
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS
Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1″ cubes.

Place all the cut eggplant into a large glass bowl and toss with a ½ cup of olive oil, a tsp of kosher salt and a ½ tsp of black pepper. Use enough oil to coat all the pieces.

On a large baking sheet (line it with parchment paper to avoid sticking) spread out the eggplant. Keep the pieces from touching and if necessary use 2 sheet pans. Place the eggplant on the middle oven rack and roast for 25-30 minutes.

While the eggplant is roasting begin cutting 1 cup of celery into smallish pieces like shown.

Cut 1 cup of onion into half-moon strips. You can cut the onion and celery any way you want! Some people like a chunkier caponata while others prefer a smoother one.

Toast a ¼ cup of pignoli (pine) nuts in a separate pan over medium-low heat for 5 minutes or so. Be careful, they burn easily. When finished toasting, remove the nuts and set them aside.

In a large pan saute the onion and celery for a few minutes in a ¼ cup of olive oil over medium heat. Again this is a preference/textural thing. If you like crunchy vegetables in your caponata only saute them for a minute or so.

Add in one 6-ounce can of tomato paste and cook for 3 minutes longer, spreading the paste all around the pan.

After 25-30 minutes the eggplant will be nicely roasted as shown. Use a fork and make sure they are soft on the inside and fully cooked. If not, another 5 minutes in the oven is fine.

To the pan add 1 cup of pitted good quality green olives, an ⅛ cup of rinsed capers, and a ¼ cup of raisins. Also, add 2 Tbsp of sugar and a ¼ cup of red wine vinegar. Cook for 5 minutes stirring occasionally to avoid sticking.

Add in the eggplant and pine nuts and cook for 3 more minutes to ensure the caponata is well mixed. Be careful while mixing in the eggplant to avoid mashing it too much. A gentle stir with a wooden spoon is all that’s required.

Finally, add a ¼ cup of chopped fresh parsley, give it one more stir, and a taste test. Adjust salt, pepper, and sugar if necessary. If satisfied, let it cool, then place it in a container and refrigerate.

SUBSTITUTIONS AND ADDITIONS

Zucchini – Add some zucchini to this caponata for a nice twist. Pan roast 2 cups of the same size pieces as the eggplant for the last 20 minutes of cooking.

Peppers – Use 2 large bell peppers, cut up into bite-size chunks for added texture and flavor.

Carrots – Roast 1 cup of carrots with the eggplant for added flavor or just sear them in the pan with the onions and celery to introduce a crunchy texture.

Anchovies – It wouldn’t be Sicilian cooking without talking about this ingredient. Saute 3-4 chopped anchovies until they melt with the celery and onion.

Herbs – Mint and basil are excellent additions!

Red Beans and Rice: So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

Serves 6-8

damndelicious.net

INGREDIENTS
1 cup basmati rice
1 tablespoon vegetable oil
1 12.8-ounce package smoked andouille sausage, thinly sliced
1 medium sweet onion, diced
1 green bell pepper, diced
2 celery ribs, diced
2 tablespoons tomato paste
3 cloves garlic, minced
1 ½ teaspoons Cajun seasoning, salt-free
3 15-ounce cans red beans, drained and rinsed
3 cups chicken stock
1 teaspoon hot sauce
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.

Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.

Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.

Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.

Serve immediately, topped with rice and garnished with parsley, if desired.

Tuna lovers! Meet your ultimate sandwich: Best-Ever Tuna Melt. With just the right amount of crunch, melty cheddar cheese, and a couple good slices of tomato, you might even convert a tuna hater. The key to this sandwich is that the tuna salad is not your bog-standard, bland tuna salad. We packed this sandwhich full of celery, pickles, red onion and pepper flakes to make a flavorful salad that eats just as good by itself as it does in this sandwich.

Serves 4

delish.com

INGREDIENTS
1/3 c. mayonnaise
Juice of 1/2 lemon
1/2 tsp. crushed red pepper flakes (optional)
2 (6-oz.) cans tuna
1 ribs celery, finely chopped
2 dill pickles, finely chopped
1/4 c. finely chopped red onion
2 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
8 slices bread, such as sourdough
2 tbsp. butter
1 tomato, sliced
8 slices cheddar

INSTRUCTIONS
Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using).

Drain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper.

Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.

[Maybe use panini press]

Cajun Shrimp and Sausage Pasta is a spice lover’s dream! Plump, Cajun-seasoned shrimp are seared and tossed with Andouille sausage and fettuccine in a simple sauce and topped with green onion. Perfect for weeknights, Mardi Gras celebrations, and anytime in between!

Serves 6

sipandfeast.com

INGREDIENTS
1 pound fettuccine or linguine, spaghetti, etc
2 pounds shrimp cleaned and deveined
2 tablespoons Cajun spice seasoning divided, plus more to taste
½ teaspoon baking soda
12 ounces Andouille sausage thin sliced
3 tablespoons olive oil
2 large bell peppers diced
1 medium onion diced
3 ribs celery diced
2 cups low sodium chicken stock
1 ½ tablespoons Worcestershire sauce
¾ cup heavy cream
5 green onions sliced
2 cups reserved pasta water will most likely not need it all

INSTRUCTIONS
Bring a large pot of salted water (2 tablespoons kosher salt) to boil. In a bowl mix shrimp with baking soda and 1 tablespoon of Cajun seasoning and wait 10 minutes before cooking.

Heat your largest pan to medium heat and sear the shrimp in olive oil until cooked through (about 3-4 minutes). Place the shrimp on a plate and tent with foil.

Add the Andouille sausage to the same pan and cook for a couple of minutes per side or until some color develops. Remove the sausage with a slotted spoon and place it on the same plate as the shrimp and keep tented with foil.

Add the onions, peppers, and celery to the pan and saute for about 10-12 minutes or until they take on some color and soften considerably. If needed, add a touch more olive oil for the saute process. At this time begin boiling the pasta to 2-3 minutes less than al dente.

Once the peppers are soft add in the chicken stock and Worcestershire sauce and bring to a simmer. With a wooden spoon scrape up all of the brown bits from the pan.

Add the cream and bring to a simmer. Once the sauce starts to thicken (about 2-3 minutes) add the pasta and continue to simmer while stirring frequently. Add some of the reserved pasta water to keep everything moist while the pasta cooks.

Add the sausage and shrimp about 1 minute before the pasta reaches al dente then turn off the heat. Add the green onions and taste test. Add more of the Cajun seasoning to taste. Note: It’s best to wait to add more of the seasoning due to the spicy nature of the Andouille.

If the pasta dries out before serving just add a bit of reserved pasta water to thin it out.

Lamb Ragu with Rigatoni is a hearty dish full of comforting flavor. Red wine, rosemary, tomato, carrots, and lamb are braised in a Dutch oven for hours allowing the flavors to create a perfect union before being tossed with al dente pasta and topped with copious amounts of Parmigiano Reggiano!

Serves 6

sipandfeast.com

INGREDIENTS
2 pounds lamb shoulder trimmed of excess fat and cut into chunks or ground lamb
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
2 medium carrots diced
2 ribs celery diced
1 medium onion diced
3 ounces tomato paste
1 cup dry red wine
1 ½ cups low sodium beef stock
1 28 ounce can plum tomatoes hand crushed or blender pulsed
2 tablespoons fresh rosemary
1 pound rigatoni
salt and pepper to taste
½ cup Parmigiano Reggiano grated, for finishing
1 cup reserved pasta water will most likely not need it all

INSTRUCTIONS
Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven.

Heat a large Dutch oven to medium heat. After the pot is hot add the olive oil. Season the lamb pieces with salt and pepper on all sides then add to the pot. Sear the lamb in batches to avoid overcrowding. Place the seared lamb on a plate and set aside.

Turn the heat down to medium-low. Add the onions, carrots, and celery to the pot and saute until the veggies are very soft (about 12-15 minutes).

Next, add in the tomato paste and cook for 3 minutes stirring frequently. Add the wine and beef stock and turn heat to medium. Using a wooden spoon scrape all the brown bits off the bottom of the pan.

After cooking the wine for 3 minutes, add the plum tomatoes and rosemary and bring to a simmer. Once simmering add the lamb pieces to the pot, stir, then turn off and cover. Cook the ragu in the oven until tender (about 3 hours).

Bring a large pot of salted water (2 tablespoons kosher salt) and cook the rigatoni until very al dente. While the pasta is boiling taste test the ragu and make final adjustments to salt and pepper.

Heat a large pan to medium-low heat and add in 2 cups of the lamb ragu. Add the pasta to the pan and cook for 1-2 more minutes until al dente mixing well to thoroughly coat the pasta.

If the pasta is too dry add more of the ragu but try to not over-sauce. If the pasta seems a little dry add a bit of reserved pasta water to loosen it up. Serve plated with grated Parmigiano Reggiano and the remaining ragu on the side.

Notes:
– Ground lamb can be subbed for the whole lamb shoulder. If using, the veggies can be sauteed first on medium-low, then add the lamb and cook until brown. I prepared it this way on the attached video. You will get the same results either way. Ground lamb tends to have more fat than the trimmed shoulder so you can remove some of the fat by spooning it out before adding the tomatoes.
– Making the ragu 24 hours in advance and refrigerating overnight will yield even better flavor. If doing so, you can remove some of the fat that will rise to the top with a spoon after being chilled.

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

saveur.com

INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving

This One-Pan Rice with Tuna and Chickpeas is the perfect dish for a busy weeknight dinner or for a relaxed weekend lunch next to a bottle of Spanish wine. Either way, it´s packed with flavors, loaded with heart-healthy protein and all done in about 30 minutes.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
4 cloves garlic
1 carrot
1 celery stick
1/4 tsp saffron threads
15.5 oz can chickpeas
2 cups vegetable broth
1 cup long grain rice
2 cans tuna in olive oil 5 oz each
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled) and thinly slice the celery

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped vegetables, mix with the olive oil, once the vegetables are lightly sauteed, about 4 minutes, add in the saffron and season with sea salt & black pepper, mix together, then add in the canned chickpeas (drained & rinsed) and the vegetable broth, raise to a high heat and mix

Meanwhile, add the rice into a fine sieve and rinse under cold water until the water runs clear underneath, about 1 minute

Once the broth comes to a boil add in the rice, give it a mix so everything is well distributed, then place a lid on the pan and lower to a low-medium heat, simmer for 15 minutes or until all the broth has been absorbed, then remove from the heat and let it sit with the lid on

Meanwhile, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna

After a couple of minutes remove the lid from the pan, add the drained tuna and the chopped parsley, gently flake the rice

Transfer into serving dishes and serve at once

This Classic Spanish Fish Soup, known as Sopa de Pescado, is one of the most popular dishes you will find up and down the Spanish Mediterranean coast. Loaded with Authentic Spanish flavors, easy to make and done in about 30 minutes

Serves 4

spainonafork.com

INGREDIENTS
3 tbsp extra virgin olive oil
1 small onion
4 cloves garlic
1 carrot
1 celery stick
1 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
4 cups fish broth
1/4 tsp saffron threads
1/2 cup fideos (small cut spaghetti)
2 cod fillets 7 oz each
12 raw jumbo shrimp peeled & deveined
2 bay leafs
1 lemon
pinch sea salt
dash black pepper
fresh parsley

INSTRUCTIONS
Heat a large fry pan or stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic, thinly slice the celery and roughly chop the carrot (peeled)

Add the cut vegetables into the hot pan, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika, thyme and season with sea salt & black pepper, quickly mix together, then add in the broth, saffron and bay leaves, raise to a high heat

Once the broth comes to a boil add in the fideos, mix together and continue to cook on a high heat

Meanwhile, pat the cod fillets dry with paper towels, season with sea salt & black pepper and cut each fillet into small bite-sized pieces, pat the shrimp dry with paper towels as well and season with sea salt & black pepper

After cooking the fideos for 5 minutes, 2 minutes shy of being cooked al dente, add in the cod and shrimp, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the seafood is fully cooked through, then remove from the heat

Transfer into shallow bowls, squeeze in a kiss of fresh lemon juice over the soup and garnish with parsley