Nick Stellino is a beloved chef known for bringing the art of Italian cuisine to homes worldwide. Through his television shows and cookbooks, Stellino has inspired countless home cooks to embrace authentic Italian flavors in their kitchens. In this article, we’ll delve into two of Nick Stellino’s free recipes: a succulent ham with a Marsala wine glaze and a mouthwatering pesto pasta.

Table of Contents

1. Introduction
2. Ingredients
3. Step-By-Step Instructions for Ham with Marsala Glaze
4. Step-By-Step Instructions for Pesto Pasta
5. Nutrition Facts
6. Reviews and Community Praise
7. Tips and Variations from the Community
8. Frequently Asked Questions (FAQ)
9. Conclusion

Introduction

Nick Stellino’s free recipes offer delicious, restaurant-quality meals that are accessible to everyone. Whether you’re a seasoned cook or a beginner, Stellino’s recipes bring a slice of Italy into your kitchen. In this article, we will walk you through two of his popular dishes: Ham with Marsala Wine Glaze and Pasta with Homemade Pesto.

These recipes are packed with rich, savory flavors and are perfect for special occasions or casual dinners. We’ll break down everything from ingredients to step-by-step instructions to make sure your cooking experience is smooth and enjoyable.

Ingredients

Below are the ingredients for both recipes. These simple, fresh ingredients make all the difference in creating a mouthwatering dish.

Ham with Marsala Wine Glaze Ingredients:

• Ham: Fully cooked, approximately 7-10 lbs.
• Rock salt: 2 cups
• Dark brown sugar: 1½ cups
• Unsalted butter: 4 tablespoons
• Marsala wine: ½ cup
• Mustard: ¼ cup
• Garlic cloves (crushed): 2
• Honey: ¼ cup
• Apple cider vinegar: ½ cup
• Chopped onions: ¼ cup

Pesto Pasta Ingredients:

• Basil leaves (firmly packed): 1 cup (washed and dried)
• Garlic cloves: 3 (peeled and roughly chopped)
• Pine nuts: ½ cup
• Parmigiano Reggiano cheese (freshly grated): ½ cup
• Salt: ¾ teaspoon
• Black pepper: ¼ teaspoon
• Extra virgin olive oil: ⅓ cup
• Butter: 2 tablespoons (softened)
• Pasta (rigatoni, linguine, penne, or spaghetti): 1 lb.

Step-By-Step Instructions for Ham with Marsala Wine Glaze

1. Preparing the Ham:

• Preheat your oven to 350°F (175°C).
• With a sharp knife, carefully score the ham’s skin in a diamond-shaped pattern. This helps the flavors to deeply penetrate the meat. 
• Place 2 cups of rock salt in the bottom of a roasting pan and position the ham on top.

2. Roasting the Ham:

• Roast the ham for 2 hours. This slow-cooking method ensures that the ham stays juicy.
• While the ham is roasting, prepare the glaze (instructions below).

3. Applying the Glaze:

• After the ham has cooked for 2 hours, remove it from the oven.
• Brush the ham with the prepared Marsala wine glaze.
• Return the ham to the oven and continue cooking for 1 more hour, brushing it with glaze every 20 minutes.

4. Resting the Ham:

• After cooking, allow the ham to rest for 10-15 minutes before slicing and serving.  This step helps to retain the ham’s juices.

Step-By-Step Instructions for Marsala Wine Glaze

1. Combine Ingredients:

In a medium saucepan, combine the following:

• 1½ cups of dark brown sugar
• 4 tablespoons of unsalted butter
• ½ cup of Marsala wine
• ¼ cup mustard
• 2 crushed garlic cloves
• ¼ cup honey
• ½ cup apple cider vinegar
• ¼ cup chopped onions

2. Cook the Glaze:

• Heat the mixture over medium-high heat, stirring frequently.
• Continue cooking for 8-10 minutes, until the glaze thickens.

3. Cool the Glaze:

• Let the glaze cool for 10 minutes before brushing it on the ham. This allows the flavors to meld and develop.

Step-By-Step Instructions for Pesto Pasta

1. Making the Pesto Sauce:

• In a food processor, blend the basil leaves, garlic, and pine nuts until a smooth paste forms.
• Add the Parmigiano Reggiano cheese, salt, and black pepper to the mixture and pulse to combine.
• While the processor is running, slowly drizzle in the olive oil until it’s fully incorporated.  Set the pesto sauce aside.

2. Cooking the Pasta:

• Bring a large pot of water to a vigorous rolling boil. 
• Add salt and the pasta (rigatoni, linguine, penne, or spaghetti), and cook according to the package directions.

3. Finishing the Dish:

• While the pasta cooks, melt butter in a large sauté pan over medium heat until it sizzles.
• Drain the pasta and immediately add it to the pan with the melted butter. Stir well for 1 minute to coat the pasta.
• Turn off the heat and stir in half of the pesto sauce.
• Serve the pasta immediately, bringing the remaining pesto sauce to the table for those who want more.

Nutrition Facts

Ham with Marsala Glaze: This dish is rich in protein from the ham and offers a balance of savory and sweet from the Marsala glaze. It’s high in calories, making it perfect for a holiday or special dinner.

Pesto Pasta: The pesto pasta provides a hearty serving of carbohydrates for energy, along with healthy fats from olive oil and pine nuts. The dish also contains a moderate amount of protein, thanks to the Parmigiano Reggiano cheese.

Reviews and Community Praise

Nick Stellino’s recipes have received glowing reviews for their authenticity and ease of preparation. Here’s what some home cooks have said:

• Marianne P.: “The Marsala wine glaze is to die for! I made this ham for Christmas, and it was a hit with the whole family. The sweetness of the honey and brown sugar paired perfectly with the salty ham.”
• Alex G.: “I was skeptical about making pesto from scratch, but it turned out better than store-bought. The flavors were fresh and vibrant, and my kids loved it!”

Tips and Variations from the Community

1. Ham Variations:
   • If you prefer a smokier flavor, try using smoked ham instead of a fully cooked one.
   • For a spicier kick, add a teaspoon of red pepper flakes to the glaze.
2. Pesto Pasta Tips:
   • For a creamier pesto, mix in a tablespoon of heavy cream right before serving.
   • Swap out pine nuts for walnuts or almonds for a different twist on traditional pesto.

Frequently Asked Questions (FAQ)

Q1: Can I prepare the ham glaze in advance? Yes! You can prepare the Marsala wine glaze up to 2 days in advance. Store it in an airtight container in the fridge, and reheat gently before using.

Q2: Can I freeze leftover ham? Absolutely. Once cooled, slice the ham and wrap it tightly in plastic wrap or aluminum foil. Store it in an airtight freezer-safe container for up to 3 months.

Q3: How can I store leftover pesto? Homemade pesto can be stored in an airtight container in the fridge for up to 5 days. To keep it fresh, add a thin layer of olive oil on top before sealing the container.

Q4: What’s the best pasta for pesto? While rigatoni, linguine, and penne work well, spaghetti or fusilli are also great options. Pesto tends to cling well to longer or spiral-shaped pastas.

Q5: Can I make the pesto sauce without a food processor? Yes, you can use a mortar and pestle for a more rustic texture. Crush the ingredients by hand in the same order for a chunkier, traditional pesto.

Conclusion

Nick Stellino’s free recipes bring the essence of Italian cooking into your home. Whether you’re preparing a flavorful Ham with Marsala Wine Glaze or a classic Pesto Pasta, these dishes are sure to impress your family and friends. The straightforward instructions, combined with simple, quality ingredients, make these recipes a joy to prepare.

Experiment with the tips and variations to create your own twist on these classic dishes, and be sure to share the extra sauce—your guests will surely ask for it!

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