Archive for the ‘What’s Cooking in Real Estate’ Category

16 Weston Rd, Weston CT – Bucatini alla Matriciana

Thursday, May 27th, 2010

What’s Cooking in Real Estate: 16 Weston Rd, Weston CT

Michael Greenberg Colonial: Elegant, virtually new Colonial by Michael Greenberg, in a spectacular setting on 3.59 flat acres. Features include: wine cellar, fitness room, pool with spa and pool house, sound system and much more. Weston-Westport line close to Merritt PKY and all Weston-Westport amenities.

Bucatini alla Matriciana – The Roman way

Recipe:  Serves four

1 pound of “Bucatini” ( you can use any type of pasta )

1/3 Pound of diced “guanciale” or very lean salt pork or bacon

2 Tablespoon of extra virgin olive oil, I use the “San Giugliano” for all my cooking

½ Teaspoon of red pepper or more if you like spicy

1 4 oz glass of white wine

½ large Onion sliced thin

½ can of “Scalfani” tomatoes puree or half pound of your favorites tomatoes

3 cups of water

200 g of grated Pecorino or Parmigiano, I use the Parmigiano

Salt to taste

Grease the frying pan with the oil and sauté the diced bacon with onion and red pepper.

Bring all ingredients to a golden color. Pour the wine and after 2 or 3 minutes add tomatoes and water mixing all well. Let all boil for 10 minutes a medium flame.

In the mean time cook the pasta al dente and drain. (Don’t forget to salt the water)

Place the pasta in the frying pan with sauce mixing very well for a minute while cooking.

Remove from flame add the cheese, mix well and serve.

If you don’t have a large frying pan, cook the pasta to taste, drain, place in a serving dish,

add the sauce and mix in the cheese well.

A salad, Italian bread, a glass of Chianti and dinner is served in 20 minutes!

Buon Appetito!

9 Bolton Lane, Westport CT – Pasta alla Carla

Thursday, May 6th, 2010

Pasta alla Carla

In a large skillet put a table spoon of olive oil. Then add…

1 red pepper, cubed

3 cups of sliced mushrooms

Salt and pepper to taste

½ teaspoon of garlic

1-2 cups of water

Cook until tender.

Sprinkle with basil

In a large pot, boil water with 1 tablespoon of salt.

When it is boiling add 1 pound of pasta and reduce flame.

Boil for 4 minutes, scoop 2 cups of water from the pat and drain pasta.

Put the pasta in the skillet with the vegetables and continue to cook until to your taste. Add the water as needed.

I prefer to use the De Cecco or Barilla pasta, any cut is just good, good, good……..

A salad and a glass of Chianti and dinner it’s served in 20 minutes!

Carla Rea proudly presents her newest “What’s Cooking in Real Estate” video at her listing at 9 Bolton Lane in Westport, Connecticut. All great meals start with the right ingredients. Call Carla today and find out how you can put her recipe for success to work for you!

11 Terhune Drive, Westport CT – Frittata di Zucchine

Thursday, April 24th, 2008

Frittata di zucchine

Frittata can be served hot or at room temperature, great for last minute lunch and dinner, but it’s perfect for parties!

This recipe is good for 12.

Ingredients:

  • 12 medium size zucchini
  • 12 eggs, (eggs white can be used)
  • 1 cup of water
  • 1 tablespoon of flour
  • Salt and pepper to taste
  • Olive oil
  • 2 cloves of garlic

In a large frying pan poor the oil, just to cover bottom of pan. Add the garlic, sliced thin.

Brown the garlic at low flame and remove pan from stove. Slice the zucchini in quarters and add to frying pan. Cook zucchini until golden and pour in a baking dish without the excess oil. In a ball beat the eggs with the water (or the whites with the water) Sift gently the flour into the eggs and beat all together. Pour the eggs in the baking pan over the zucchini. Preheat the oven at 350, bake for 20 to 30 minutes until eggs are cook.

It makes a perfect antipasto! Or main dish!

Buon appetito!

Carla Rea proudly presents her newest “What’s Cooking in Real Estate” video at her listing at 11 Terhune Drive in Westport, Connecticut. All great meals start with the right ingredients. Call Carla today and find out how you can put her recipe for success to work for you!

38 Sturges Commons, Westport CT – Lentil Soup

Thursday, April 24th, 2008


LENTIL SOUP

One pound of dry lentil to be soaked from the night before.

In a blender put 2 tablespoons of olive oil… followed by:

3 bay leaves

1 tablespoon, very full, of rosemary

1 teaspoon of red crushed pepper

5 cloves of garlic

4 cups of water

Liquefy all the ingredients

  • Put the ingredients in a large pot; bring to a boil. Lower the flame and add lentils (must be drained).
  • Add additional 4 cups of water to pot.
  • Add a cup of tomato sauce. Bring to boil.
  • Will cook for 1.5 – 3 hours at medium to low flame.
  • Add salt to taste.

Toast some bread with garlic and place at bottom of bowl, cover it with lentils and put a sprinkle of Parmigiano or Romano cheese on top. Buon appetito!

Carla Rea proudly presents her newest “What’s Cooking in Real Estate” video at her listing at 38 Sturges Commons in Westport, Connecticut. All great meals start with the right ingredients. Call Carla today and find out how you can put her recipe for success to work for you!