Danny Freeman is well known on social media for his homemade pastas and mouthwatering cooking videos, and now, the lawyer turned culinary creator is out with his second cookbook.
Freeman, also known as "DannyLovesPasta" on TikTok and Instagram, joined "GMA3" on Monday with three recipes from his new book, "Italianish: Modern Twists on Classic Italian Flavors."
Check out the full recipes below and shop the book, plus some equipment to add to your kitchen.
Prep: 15 minutes
Cook: 15 minutes
Serves: 2-4
Ingredients
3 tablespoons butter, divided
3 medium shallots, peeled and sliced
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 cup baby spinach
2 garlic cloves
2 tablespoons grated vegetarian Parmesan
1 tablespoon lemon juice
1 tablespoon pine nuts or almonds
2 tablespoons olive oil
2 large flour tortillas
1 1/2 cups cherry tomatoes, halved
6 ounces shredded cheddar
Directions
Melt 2 tablespoons butter in a large skillet over medium heat. Reduce the heat to medium-low and add the shallots, sugar, salt, and pepper. Cook the shallots, stirring occasionally, until caramelized and browned, about 10 minutes. Remove from the skillet.
Meanwhile, make the pesto. Combine the spinach, garlic, Parmesan, lemon juice, and pine nuts in a food processor. Pulse until the spinach is well chopped. Slowly drizzle in the olive oil while running the food processor until a thick paste forms.
Spread a large spoonful of pesto on half of each tortilla. Add the shallots, tomatoes, and cheddar on top, then fold the other half of the tortilla over. Melt the remaining 1 tablespoon butter in the skillet. Cook the quesadillas one at a time, about 3 minutes per side, until both sides are browned. Cut in half and serve.
Prep: 10 minutes
Cook: 30 minutes
Serves: 2-4
Ingredients
2 tablespoons olive oil
1 small white or yellow onion, diced
2 garlic cloves, minced
3 tablespoons tomato paste
1/4 teaspoon red pepper flakes
10 ounces sun-dried tomatoes packed in olive oil, drained and roughly chopped
1 cup chicken or vegetable broth
3/4 cup heavy cream
12 ounces frozen tortellini
4 ounces baby spinach, roughly chopped
1/2 cup grated Parmesan
Directions
Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, tomato paste, and red pepper flakes. Stir and cook until the tomato paste looks oily and caramelized, about 3 minutes.
Add the sun-dried tomatoes, broth, and heavy cream. Bring to a boil, then reduce heat to medium. Add the tortellini and cook until tender, about 10 minutes.
Stir in the spinach and Parmesan. Serve warm.
Prep: 25 minutes
Cook: 1 hour
Serves: 4-6
Ingredients
1 tablespoon butter
1 large white or yellow onion, sliced
1/2 teaspoon sugar
2 large heirloom tomatoes, sliced
1 cup cherry tomatoes, halved
1 teaspoon kosher salt
All-purpose flour, for dusting
1 sheet puff pastry, thawed
4 ounces feta
1/4 cup ricotta
7 or 8 basil leaves, divided
1 garlic clove
Zest of 1 lemon (about 1 tablespoon)
1 tablespoon parsley leaves
1/4 teaspoon freshly cracked black pepper
1 tablespoon balsamic glaze
1/2 teaspoon flaked sea salt
Directions
Melt the butter in a large skillet over medium heat. Add the onion and sugar and cook until golden brown, about 40 minutes, stirring occasionally.
Meanwhile, place the heirloom and cherry tomatoes in a colander and toss with the kosher salt. Set the colander over a large bowl for 15 minutes, then pat the tomatoes dry.
Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
On a floured surface, roll the puff pastry into a 10-by-14-inch rectangle. Place the pastry on the baking sheet. Prick all over with a fork and bake for about 10 minutes, until it starts to crisp.
In a food processor, blend the feta, ricotta, half the basil, garlic, lemon zest, parsley, and pepper until smooth.
Spread the ricotta mixture over the puff pastry, leaving a 1/2-inch border. Add the caramelized onions on top, then layer on the tomatoes.
Bake for 10 minutes, until the tomatoes are tender. Remove from the oven and garnish with the remaining basil, balsamic glaze, and sea salt before serving.
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