I grew up eating this rice dish and completely forgot about it until my mom randomly decided to make it as a side dish for Christmas last year!! I started posting about recipe testing it a few weeks back and got a huge number of responses from people saying their moms used to make this dish too and that it goes by several diff names. "Stick of butter rice" was my personal fave, lol.
The fact that there's an entire stick of butter in it means you know it's going to be amazing and super comforting. That said, there are ways to make it a bit healthier. You can use plant-based butter, I've made it with both dairy and plant-based butter and both turned out to taste very similar. When my mom made it on Christmas, she made her own french onion soup base with caramelized onions and beef broth!! So that would be another way to maybe eliminate some sodium and give it a more natural feel if you don't want to use the canned soup.
I also love how EASY this recipe is - 5 ingredients total and only three steps. It's probably the easiest side dish you will ever make and it's always a huge hit at dinner. Makes enough for 4-6 sides, can be doubled in the same size pan.
I love a good basket of fried calamari with peppers and marinara dipping sauce but I also love stewed or sautéed calamari too! It pairs so well with crushed tomatoes and garlic and basil!!
It is VERY easy to overcook the calamari. If overcooked, the texture will be very rubbery and ruin the dish. I know cooking seafood is scary and you want to make sure it's completely done but calamari cooks very fast. If you're a newb, test out cooking a single ring in the sauce for one minute and see what you think before cooking all the others.
OKAY, SO EXCITED ABOUT THIS. One of my favorite Italian restaurants in Cleveland, Luca, has this insane pasta dish on their menu that has absolutely changed my life since the first time I tried it several years ago.
The sacchetti is a bucket purse shaped pasta that is usually filled with cheese. At Luca, they use ricotta and truffle and serve it in a truffle cream sauce with an aged fig balsamic glaze and microgreens.
What you need
For the sacchetti:
What to do:
For the sacchetti:
I make alfredo sauce with a heavy whipping cream base and I am not sorry!! So many people are scared of heavy cream because of the amount of dairy and fat but this is one of those recipes where you really just treat yourself and don't try to make short cuts. You'll be glad you didn't once you start eating it, I promise!!
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