Jewelry Blog | Trends | Designer Catherine Angiel – tagged "italian cooking" – Catherine Angiel

Catherine Angiel


Mozzarella, Tomato, Basil Penne October 02 2010, 0 Comments

Mozzarella, Tomato, Basil Penne


Large ball of fresh mozzerella cheese (get good cheese from Citerella or somewhere good)

6 ripe vine tomatoes

2 garlic cloves (to taste)

Crushed red pepper (to taste)

Fresh basil (rinse very well)


Extra virgin olive oil

Locetteli cheese

How to make it:

Cube tomatoes (discard seeds)

Cube mozzarella

Put both in a large bowl

*Do not cook, its served fresh
Add oil to bowl of tomatoes and mozzarella and add chop fresh basil and mix in on top.

Boil water for pasta and follow cooking directions on the box.

Meanwhile. . .  in a small sauce pan coat pan with olive oil
Add crushed red pepper
Add chopped fine garlic

Heat for only a couple of minutes until you see garlic and oil sizzle, do not brown garlic

Mix in pasta

Add grated locetteli cheese to taste.

Bon appetit : )

Linguine with White Clam Sauce September 25 2010, 0 Comments

Linguine with White Clam Sauce
Ingredients for two:

1 dozen little neck clams
1 dozen cockle clams (or 2 doz little necks if cockles are n/a)
1/2 lb linguine
3 garlic cloves
crushed red pepper (couple of pinches)
extra virgin olive oil
fresh parsley
pine nuts
1/4 cup dry white wine (optional)
Locetteli cheese (always and never use anything but)


Soak clams in a bowl submerged with a dash of salt or white vinegar
for 15 mins.

Empty water, and add fresh water and soak again for another 15 mins.
This helps clams spit out sand.

Rinse clams and set aside.

Boil water for pasta and follow cooking directions on the box.

In a deep saute pan, coat bottom with olive oil, add clams, chopped
garlic, pinch of crushed red pepper, pine nuts, white wine and cover
with lid.

Flame on medium heat for about 5 minutes, checking clams to see when
they open. When all clams open it is ready.

Drain pasta and put in a large bowl.

Add the clam sauce and juices from pan and mix in pasta, 1 lb may be
too much pasta, so watch as you go so it isn't too dry.

Add chopped fresh parsley when done.

I like Locetelli grated cheese on it, though Italians say don't use
cheese with fish :)

Fish & Shrimp Ceviche September 16 2010, 0 Comments

Fish & Shrimp Ceviche


1/2 lb halibut fillet, sea bass fillet or red snapper fillet skin off (or use a mixture of fish and shrimp)
5-6 limes (enough juice to cover fish)
5 diced fresh tomatoes
4 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1 jalapeno pepper, chopped (or more to suit your taste)
1 medium size, finely chopped, red onion
2 tablespoons parsely
1 dash Tabasco sauce
Lettuce leaves (to line serving bowls)
Avocados (optional)
Black olives, sliced(for garnish) (optional)


Dice the fish approximately 1/2-inch dice (if using shrimp, use cleaned shrimp)
Marinate fish in the lime juice (this step cooks the fish)
Stir often
Pour off most of the lime juice (just leave it moist)
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.

If you wish to garnish do so with sliced avocado and sliced black olives.


Ms. Angiel's Famous 'Marinara & Shrimp' For Two <3 September 06 2010, 0 Comments

Marinara and Shrimp: For two


1/2 lb. of Penne
12 medium shrimp, shelled and cleaned
1 can of whole peeled tomatoes ( I like Muirs organic)
2 garlic cloves
crushed red pepper
small onion
Extra virgin olive oil

In a deep sauce pan, coat pan with oil.
Add onions and sauté until translucent.
Add garlic and heat a minute or so, don't brown.
Squash can of tomatoes in a bowl with your clean hand and add to pan.
Add herbs.
Cover on high until it bubbles rapidly, stir and simmer covered for
another 15 minutes.

Add raw shrimp, bring sauce back to a boil for two minutes, and it’s done.

I assume you boiled your pasta water during and followed the
directions for cooking time?

If not do while cooking the marinara sauce : )

Drain pasta, mix in sauce and balance sauce to pasta so it’s not dry.

Top with freshly grated locetteli cheese.

Catherine's Broccoli Rabe August 18 2010, 0 Comments

Broccoli Rabe:

A great veggie side dish, especially with grilled fish, or to add
into pasta dishes.

One head of Broccoli Rabe (try and get one with the most broccoli heads)
Crushed red pepper
Extra virgin olive oil
1 Clove chopped garlic

In a deep pot, coat bottom lightly with olive oil
Add a dash of crushed red pepper to taste
Add 1/4 cup of water
Add garlic
Cut stems off broccoli rabe, rinse and add to pot

Over Medium heat cover, and stir every few minutes.

When rabe is bright green, but the stems are not too hard it’s done!