NewburyportNews.com, Newburyport, MA

PortWatch

March 6, 2013

Pasta, with a side of memories

For Port mom, dinner is the most important meal of the day

(Continued)

“I don’t regret that; it goes by so fast,” she said. “We really wanted to make sure that we were around to enjoy them.”

Most weekends the Federicos can be found right at their kitchen table, sitting down for the usual Saturday dinner with their sons: steak tips.

“We make an effort to sit down and eat as a family as often as we can,” she said.

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We’re looking to share the recipes and secrets of amateur cooks who have a knack in the kitchen and consistently amaze their family and friends with their culinary skills. If you know a great cook or are one yourself, email Katie Lovett at klovett@newburyportnews.com.

Broccoli Rabe-Rapini

2 heads of broccoli rabe (rinsed and chopped)

2 cloves fresh chopped garlic

1/4 C olive oil

Saute all ingredients in a frying pan until soft and tender.

Add salt and pepper (regular or hot) to taste.

This is great as a side dish, with crusty Italian bread, or served over pasta.

One Dish Italian Sausage Dinner

2 lbs of potatoes (any kind), chopped into chunks

3 lbs of Italian sausage (hot or mild or a combo of both) cut into pieces a little bit bigger than the potatoes

1 large chopped yellow onion

4 peppers (any color) chopped

1/4 C olive oil

Combine all ingredients and bake at 350 degrees for about 45 minutes or until sausage and potatoes are thoroughly cooked.

Quick Fettuccine

1 medium chopped onion

1 stick butter

2 C light cream

1 C grated cheese (Romano or Parmesan)

1 lb. pasta (fettuccine or a kind you prefer)

In a skillet, saute onion in butter.

Add cream and cheese and stir until thickened.

Serve over pasta. Add cooked shrimp, broccoli or chicken if you like.

Caesar Salad Dressing

To make the dressing, mix the first five ingredients in a blender or a food processor:

1/2 C olive oil

1/2 ounce anchovy paste (at Market Basket)

1 clove fresh chopped garlic

Juice from 1/2 lemon

Salt and pepper to taste

1 head romaine lettuce

1 package Caesar croutons

1 C grated cheese (Romano or Parmesan)

Mix dressing and cheese over a head of torn Romaine lettuce. Add in croutons.

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