Linguine con Salsa Sveltina

                             

Love this recipe! It's my mom's friend Nadia recipe. Growing up I used to go visit "aunt Nadia" in Padova and she used to teach me lots of good healthy ways to cook pasta. The Sveltina (quicky) sauce  is a light sauce perfect for a hot summer dinner. Fast, light and delicious.

Ingredients (for 5 servings)

1 pack linguine

2 Tbsp olive oil

1 pint sliced cherry tomatoes

1 cup chopped fresh basil

4 gloves chopped garlic

1/2 cup chicken broth

1 tsp sugar

Sea salt

Pepper

Grated Parmesan cheese

Some basil leaves to garnish 

Cook pasta according to package directions. While pasta is cooking, in a large saucepan heat oil over medium heat. Add tomatoes, chopped basil, chopped garlic and stir well. Add broth, sugar and cook for 4 minutes. Season with sea salt and pepper. Add linguine, toss to combine and serve. Add Parmesan cheese on pasta after it is served on plates. 

Smoked Bacon Wrapped Pork Loin

This is my favorite way to cook pork loin. This is my mom old recipe for her roasted pork loin that I twisted a little to use in the smoker.

Ingredients 

One medium pork loin

1 1/2 packs of thick bacon

Celery

1/4 cup finely chopped Parsley

Some parsley leaves

Sea Salt

2 garlic cloves chopped 

1 pinch Cayenne pepper

1 Tbsp Old Bay seasoning

1 Tbsp Tone's Tuscan Garlic Seasoning Blend

1 Tbsp Chili powder

Rosemary leaves

1/4 cup Extra virgin olive oil 

2 cups white wine

Clean the pork loin, in a small bowl mix olive oil, sea salt, cayenne pepper, old bay, Tuscan seasoning, chili powder. Rub the mix on the pork. Let it sit while you're prepping the bacon. 

Beat the bacon with a meat beater to make it thin and longer. Lay each strip on a flat pan or cookie sheet overlapping each strip. 

Put the pork loin in the center of the bacon strips.

Chop the garlic and spread it on the pork, add the rosemary leaves. Inject the pork loin with the white wine using a culinary siringe, make sure you inject it in various parts. Roll the bacon around the pork loin tightly, chop the parsley and rub it on the bacon. Add some parsley leaves and celery. 

Smoke it on medium for 8 hours (I use an electric smoker, if you have a regular smoker you will have to adapt temperature and cooking time)