Family Around the Table

Gathering Family Around The Table for Good Food and Good Conversation

Ham, Pea and Onion Risotto #EasterLeftovers

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Easter is no exception to holiday leftovers. This ham, pea and onion risotto is the perfect way to clean out the fridge. It’s been a long time since I made risotto. Many years ago, before kids, my husband and I were on a business trip to Venice, Italy. One evening our host treated us to a multi-course dinner. Neither of us had ever had risotto. The creamy, cheesy rice was divine. My husband asked if I could make it. I replied that I had never tried but would look for a recipe.

When we got home I scoured the dozens of cookbooks I had and came up empty. Not one single recipe for risotto. So I turned to the internet and found a recipe for champagne risotto with scallops. Well, I’m not a fan of scallops but we did have some frozen Florida lobster tail in the freezer, so I made it with lobster. It was a huge success. Plus, that recipe began my career with my editor at the former St. Petersburg (FL) Times newspaper. A job that lasted more than 15 years.

Until the kids came along, I made risotto often but because it’s a bit time consuming and you have to babysit the cooking by adding more liquid and stirring frequently, I didn’t make it much. I decided to use up some Easter leftovers to make this recipe that is adapted from a cookbook my Mom gave me- the Williams-Sonoma Risotto cookbook. Unfortunately I don’t think it’s offered in their stores any longer. My youngest, who will try anything, declared it a keeper. It’s filling and perfect for spring with the addition of peas.

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Ham, Pea and Onion Risotto

Ingredients

  • 6 cups chicken stock
  • 2 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 3/4 pound ham, cut into 1/2 inch pieces
  • 2 cups arborio rice
  • 1 1/2 cups frozen baby sweet peas
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Pour the broth into a saucepan and bring to a simmer. Adjust the heat to keep hot.
  2. In a large, heavy
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Thank you Sue of Palatable Pastime for organizing and hosting this event.

Baked Ziti – Quintessential Italian

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DSC03834Baked ziti is Italian comfort food at it’s best. My Maternal Grandparents came to America from Italy in the early 20th century so I come by loving Italian food naturally. I remember my dear Grandmother making pasta in my Mom’s kitchen. Although I didn’t hand make this pasta and the recipe uses your favorite jarred pasta sauce it is delicious. You certainly could make your own sauce and use it here. I also like to serve some sauce on the side for anyone who would like more along with freshly grated Parmesan cheese.  This is a great family style company dish that can be dressed up with a great salad and garlic toast. Refrigerate leftovers and reheat in the oven, not the microwave. Be sure to use a large sauté pan or your mixture may overflow. Buon appetito!

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Classic Baked Ziti

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 - 8 servings

Ingredients

  • 1 pound ziti
  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups meatless spaghetti sauce, divided
  • 1 cup pasta water, reserved from draining ziti
  • 2 cups shredded Mozzarella cheese
  • 1 cup grated Parmesan cheese

Instructions

  1. Slightly undercook ziti.
  2. Drain reserving 1 cup of pasta water, cover and set aside.
  3. Preheat oven to 375 degrees F.
  4. In large skillet over medium heat, cook beef, onion and garlic; stirring frequently 6 to 8 minutes or until beef is browned. Drain fat.
  5. Stir in 5 cups spaghetti sauce and reserved pasta water. Reduce heat and simmer 10 minutes. Mix the meat/sauce mixture with ziti. Spoon 1/2 of ziti mixture into 13x9x2" baking dish. Sprinkle with Mozzarella and 1/2 of Parmesan cheese. Top with remaining ziti mixture and remaining 1 cup spaghetti sauce. Sprinkle with remaining Parmesan cheese. Bake 25 - 30 minutes or until heated through.
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