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Recipe of the Week with Chef Massimo Capra๐Ÿ RECIPE OF THE WEEK โ€“ Creamy Trofie with Peas, Zucchini and Fresh Ricotta A ...
06/09/2026

Recipe of the Week with Chef Massimo Capra

๐Ÿ RECIPE OF THE WEEK โ€“ Creamy Trofie with Peas, Zucchini and Fresh Ricotta
A quick, light first course, perfect for early May, created by our celebrity chef Massimo Capra!

๐Ÿ‘จโ€๐Ÿณ Ingredients (serves 4)
โ€ข 360 g trofie pasta
โ€ข 2 small zucchinis
โ€ข 250 g fresh peas
โ€ข 200 g fresh ricotta
โ€ข 1 spring onion
โ€ข Fresh basil
โ€ข Extraโ€‘virgin olive oil, salt, pepper

๐Ÿ”ฅ Preparation
1๏ธโƒฃ Sautรฉ the chopped spring onion in a drizzle of olive oil.
2๏ธโƒฃ Add diced zucchini and fresh peas. Cook for 6โ€“7 minutes.
3๏ธโƒฃ Boil the trofie and transfer them to the pan with the vegetables.
4๏ธโƒฃ Off the heat, add the ricotta and a ladle of pasta water, stirring until creamy.
5๏ธโƒฃ Finish with fresh basil and a drizzle of olive oil.

๐ŸŒฟ A spring dish thatโ€™s fragrant, fresh and incredibly easyโ€ฆ perfect for the whole family!

๐ŸŽง And as always, you can hear the recipe live, this saturday between 1:00pm and 2:00pm, on Italian Connection on CHIN Radio Ottawa 97.9fm!

๐—ฅ๐—ฒ๐—ฐ๐—ถ๐—ฝ๐—ฒ ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ ๐—ช๐—ฒ๐—ฒ๐—ธ ๐—ฏ๐˜† ๐—–๐—ฒ๐—น๐—ฒ๐—ฏ๐—ฟ๐—ถ๐˜๐˜† ๐—–๐—ต๐—ฒ๐—ณ ๐— ๐—ฎ๐˜€๐˜€๐—ถ๐—บ๐—ผ ๐—–๐—ฎ๐—ฝ๐—ฟ๐—ฎ๐—™๐—ฎ๐—ฟ๐—ณ๐—ฎ๐—น๐—น๐—ฒ ๐˜„๐—ถ๐˜๐—ต ๐—–๐—ฟ๐—ฒ๐—ฎ๐—บ, ๐—ฃ๐—ฒ๐—ฎ๐˜€ & ๐—ฆ๐—บ๐—ผ๐—ธ๐—ฒ๐—ฑ ๐—ฆ๐—ฎ๐—น๐—บ๐—ผ๐—ปA quick and delicious June pa...
06/03/2026

๐—ฅ๐—ฒ๐—ฐ๐—ถ๐—ฝ๐—ฒ ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ ๐—ช๐—ฒ๐—ฒ๐—ธ ๐—ฏ๐˜† ๐—–๐—ฒ๐—น๐—ฒ๐—ฏ๐—ฟ๐—ถ๐˜๐˜† ๐—–๐—ต๐—ฒ๐—ณ ๐— ๐—ฎ๐˜€๐˜€๐—ถ๐—บ๐—ผ ๐—–๐—ฎ๐—ฝ๐—ฟ๐—ฎ

๐—™๐—ฎ๐—ฟ๐—ณ๐—ฎ๐—น๐—น๐—ฒ ๐˜„๐—ถ๐˜๐—ต ๐—–๐—ฟ๐—ฒ๐—ฎ๐—บ, ๐—ฃ๐—ฒ๐—ฎ๐˜€ & ๐—ฆ๐—บ๐—ผ๐—ธ๐—ฒ๐—ฑ ๐—ฆ๐—ฎ๐—น๐—บ๐—ผ๐—ป

A quick and delicious June pasta dish โ€” ready in 15 minutes!

Looking for a fresh and easy summer pasta? Hereโ€™s a perfect recipe you can make in no time with ingredients you can easily find here in Ottawa. Light, creamy, colorfulโ€ฆ and absolutely delicious.

๐Ÿ›’ Ingredients (Serves 4)

350 g farfalle pasta
1 cup fresh or frozen peas
150 g smoked salmon, sliced
1 small shallot (or ยฝ onion), finely chopped
ยฝ cup cooking cream
2 tbsp olive oil
Salt & black pepper
Fresh dill or parsley (optional)

๐Ÿ‘จโ€๐Ÿณ How to Make It

Bring a pot of salted water to a boil and cook the farfalle until al dente. In a pan, heat the olive oil and sautรฉ the chopped shallot for 2โ€“3 minutes.

Add the peas and cook for about 5 minutes, until tender but still bright green.

Add the smoked salmon strips and let them warm gently for 30 seconds.
Pour in the cream, stir, and season with pepper.
Drain the pasta, add it to the pan, and toss everything together.
Add a splash of pasta water if needed for extra creaminess.
Finish with fresh dill or parsley.

๐Ÿฝ๏ธ Why Youโ€™ll Love It
Itโ€™s creamy but light, perfect for warm June days, and ideal when you want something tasty without spending too much time in the kitchen.

Enjoyโ€ฆ๐Ÿ˜Š and let us know if you try it!

โšฝ๐Ÿ† WORLD CUP FEVER IN OTTAWA! ๐Ÿ†โšฝCHIN Radio Ottawa was thrilled and honored to be officially invited to the FIFA World Cu...
05/26/2026

โšฝ๐Ÿ† WORLD CUP FEVER IN OTTAWA! ๐Ÿ†โšฝ

CHIN Radio Ottawa was thrilled and honored to be officially invited to the FIFA World Cupโ„ข Trophy Tour by Coca-Cola this past Sunday, May 24th, celebrating the arrival of the legendary AC Milan and Italy defender, Alessandro Nesta, right here in the capital!

Our very own Sports Anchor, Carlos Lens, was on the scene to capture the excitement and sit down with the FIFA Legend himself. Carlos did an incredible job representing our station and bringing the passion of the beautiful game straight to our community.

Watch the video to find out more! ๐Ÿ‘‡

Tune in to "La voz del fรบtbol" with Carlos Lens every Tuesday night from 8:00 PM to 9:00 PM on CHIN Radio Ottawa 97.9 FM!

SPECIAL GUEST ANNOUNCEMENT! Tune into The Italian Connection tomorrow for an exclusive, must-listen interview! We are th...
05/22/2026

SPECIAL GUEST ANNOUNCEMENT!
Tune into The Italian Connection tomorrow for an exclusive, must-listen interview!
We are thrilled to welcome the incredibly talented Armando Scarlato Jr. & Soprano Scarlato to the show!
Weโ€™ll be diving into their music, their journey, and whatโ€™s coming next.
You won't want to miss this dynamic duo.
Set your reminders, grab an espresso, and join us on-air!

Happy Victoria Day to all our listeners!
05/18/2026

Happy Victoria Day to all our listeners!

A warm thankโ€‘you to all the incredible moms in our community for your strength, love, and dedication.Wishing everyone a ...
05/10/2026

A warm thankโ€‘you to all the incredible moms in our community for your strength, love, and dedication.
Wishing everyone a beautiful Motherโ€™s Day from CHIN Radio Ottawa!

RECIPE OF THE WEEK ๐Ÿ…๐Ÿฅ“๐Ÿง€Penne with Sautรฉed Cherry Tomatoes, Crispy Pancetta, and Salted RicottaServes 4 | Prep/Cooking Tim...
05/05/2026

RECIPE OF THE WEEK ๐Ÿ…๐Ÿฅ“๐Ÿง€
Penne with Sautรฉed Cherry Tomatoes, Crispy Pancetta, and Salted Ricotta
Serves 4 | Prep/Cooking Time: 3.5 to 4 minutes | Ingredients: Easy to find!
Ingredients

380 g penne pasta

350โ€“400 g cherry tomatoes

120 g diced pancetta

1 small onion

Salted ricotta (for grating)

Olive oil, salt, and black pepper

Instructions:
Crisp the pancetta: Heat a drizzle of olive oil in a pan and brown the pancetta until it is nice and crispy. Remove from the pan and set aside.

Make the sauce: In the same pan, add the finely chopped onion and let it soften gently. Once soft, add the halved cherry tomatoes, season with salt and pepper, and cook for 6โ€“7 minutes until they are juicy and slightly caramelized.

Cook the pasta: Meanwhile, cook the penne in a large pot of salted boiling water until al dente.

Combine: Drain the pasta and transfer it directly into the pan with the tomatoes. Add the crispy pancetta, a drizzle of fresh olive oil, and toss for a minute to let the flavors blend together beautifully.

Serve: Plate the pasta and top with a generous grating of salted ricotta, which adds a rich, savory character without needing fresh herbs.

โœจ Why you'll love it: A simple, colorful, and quick dish... perfect for these beautiful days in early May!

RECIPE OF THE WEEK โ€“ Saturday May 2nd, 2026: Penne with Roasted Tomato Cream and BurrataThis dish smells like Italy and ...
04/28/2026

RECIPE OF THE WEEK โ€“ Saturday May 2nd, 2026: Penne with Roasted Tomato Cream and Burrata
This dish smells like Italy and comes together in a flash. It is simple, elegant, and perfectly creamyโ€”ideal for the beginning of May.
Ingredients (Serves 4)
โ€ข 380g penne rigate
โ€ข 400g cherry or datterino tomatoes
โ€ข 1 burrata cheese (200g)
โ€ข 1 clove of garlic
โ€ข Fresh basil
โ€ข Extra virgin olive oil
โ€ข Salt and pepper to taste
โ€ข 40g Parmesan cheese (optional)
Preparation:
1. Preheat your oven to 200C (400F).
2. In a baking tray, place the whole cherry tomatoes, a crushed garlic clove, a generous drizzle of olive oil, salt, and pepper. Roast for 15โ€“18 minutes until they are soft, glossy, and slightly caramelized.
3. Meanwhile, bring a large pot of salted water to a boil and cook the penne until al dente.
4. Once the tomatoes are ready, remove the garlic and transfer them to a blender. Blend with a drizzle of oil and a few fresh basil leaves until you have a smooth, velvety cream.
5. Drain the pasta and toss it directly into a pan with the tomato cream. Add a small ladle of pasta water and stir for one minute to bind everything together.
6. To serve, plate the pasta and top with a generous spoonful of fresh burrata, a drizzle of raw olive oil, fresh basil, and a sprinkle of Parmesan if you like.
Buon appetito!

RECIPE OF THE WEEK - Saturday April 25th, 2026: Creamy Fusilli with Zucchini and Ricotta(Serves 4)Ingredients:350g fusil...
04/28/2026

RECIPE OF THE WEEK - Saturday April 25th, 2026: Creamy Fusilli with Zucchini and Ricotta
(Serves 4)
Ingredients:
350g fusilli pasta
2 medium zucchini
200g fresh ricotta
1 spring onion
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Fresh basil
Parmesan cheese (optional)

Preparation:
Bring a large pot of salted water to a boil for the pasta.
Meanwhile, heat a drizzle of oil in a pan and sautรฉ the finely chopped spring onion for two minutes.
Add the finely diced zucchini and cook for 7โ€“8 minutes. They should be soft but still bright green.
In a separate bowl, mix the ricotta with a tablespoon of oil, a pinch of salt, and a grind of pepper until it becomes a smooth, velvety cream.
Drain the pasta "al dente" and add it to the pan with the zucchini.
Turn off the heat and add the ricotta cream. Add a small ladle of the pasta cooking water and stir well until the fusilli are perfectly coated and creamy.
Finish with fresh basil leaves and a sprinkle of Parmesan if desired.
Buon appetito!

Planning ahead brings peace of mind for you and your loved ones.Kelly Funeral Homes & Capital Funeral Home & Cemetery ar...
04/20/2026

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