A self-employed attorney who loves to spend time in the kitchen, Danielle Caminiti made the best of the 2020 global pandemic by reinventing herself in shifting direction and pursuing her passion – cooking! Her kitchen has offered a source of empowerment and renewal at a harrowing time when the courts were closed and when a great deal of control had been taken from her.
From Courtroom to Cucina features 70 authentic recipes that are sure to become favorites, filled with delicious appetizers and sides, mouthwatering main courses, flavorful desserts, and creative drinks!
Stuffed Mushrooms
Who doesn’t love stuffed mushrooms? Baby bella mushrooms stuffed with mouth-watering garlicky, herby breadcrumbs and plenty of vegan cheese. These are a staple when we’re home for the holidays (although they do travel really well) and just about any time we have a crowd to entertain. The beautiful thing is that you can prep and stuff them ahead of time and bake them when you need them.
SERVINGS: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes
INGREDIENTS:
1 1/2 pound of baby bella mushrooms
2 tablespoons of unsalted butter
2 cloves of minced garlic
1/4 cup of unseasoned breadcrumbs
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup of freshly grated vegan Parmigiano-Reggiano, and more for serving
4 tablespoons of vegan mayonnaise or 4 ounces of softened vegan cream cheese
2 tablespoons of freshly chopped parsley and extra for serving
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Linguine Puttanesca
Sometimes in life, you just have to work with what you have. Keep it simple. Enter Linguine Puttanesca. Lidia Bastianich once said, “Italian food is seasonal. It is simple. It is nutritionally sound. It is flavorful. It is colorful. It’s all the things that make for a good eating experience, and it’s good for you.” The same attributes could be said about Linguine Puttanesca made with pantry staples we already have in our homes.
SERVINGS: 4 | Prep Time: 5 minutes | Cooking Time: 20 minutes
INGREDIENTS:
1 pound of linguine or other long pasta
3 tablespoons of extra virgin olive oil
3 chopped garlic cloves
4 anchovy filets in oil
1 28 ounce can of whole peeled San Marzano tomatoes
1 cup of oil-cured black olives
3 tablespoons of rinsed capers
Freshly ground black pepper
Crushed red pepper flakes, to taste
Chopped fresh parsley and or basil, for garnish
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Pasta and Peas – red style (Pasta e Piselli)
This simple, delicious one-pot wonder is just how my Napoletana Nana made it. Ideal with a short pasta like elbows, shells or ditalini (I always like making it with shells – when I was young, I used to like how the peas hid in the shells like pearls in an oyster). It’s on the table in under 30 minutes. The perfect dish to make to impress your date who, at first bite, will mistakenly believe you toiled in the kitchen for hours. It’s so economical, quick and so tasty you will find yourself making it over and over again.
SERVINGS: 4-6 | Prep Time: 10 minutes | Cooking Time: 20 minutes
INGREDIENTS:
1 pound of short pasta (shells, elbows, ditalini, etc.)
1 large yellow onion, diced
2 – 28-ounce cans of crushed San Marzano Tomatoes
Extra virgin olive oil to coat the bottom of the pan
2 cups or 16 ounces of frozen peas
Salt and pepper, to taste
Freshly grated vegan cheese, to taste
Pepperoncino (crushed red pepper), to taste
Buy the book: From Courtroom to Cucina: 70 Authentic Recipes that Took Me From Litigation to Salivation
