Good Italian Recipe?!
Answers: I am in the mood for something Italian. Any recipes for something absolutely delicious?
CHICKEN OR VEAL SCALLOPINI
1 tbsp. flour
1/2 tsp. salt
1 1/2 lb. chicken or veal cutlets
1/8 c. oil
2 med. onions, thinly sliced
1 (16 oz.) can tomatoes, cut up
1 (3 oz.) can mushrooms, undrained
1 tbsp. minced garlic
1/2 tsp. oregano
Dash of salt
Salt to taste
Combine flour and 1/2 teaspoon salt. Coat cutlets with flour and salt mixture. In medium skillet brown cutlets in hot oil. Remove meat from skillet. saute onion and minced garlic until tender, but not brown. Return cutlets to skillet. Add all the remaining ingredients. Cover and simmer for 25-35 minutes or until meat is tender. Stir occasionally. Serve over hot buttered egg noodles. Serves 4.
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CHICKEN RISOTTO
6 tbsp. butter
1 lb. chicken breasts, boned, skinned & cut in strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped
3 c. chicken broth
1 tsp. chopped basil
1 c. shredded Cheddar cheese
In large skillet melt 2 tablespoons butter. Add chicken; cook over medium heat until browned, about 5 minutes. Remove from pan. Add remaining butter, rice and garlic. Cook, stirring until rice is lightly browned, about 5 minutes. Add mushrooms and green onions. Cook until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to boil; cover and simmer 15 minutes. Gently stir in chicken. Simmer until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Makes about 6 servings.
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ITALIAN CHEESECAKE
1 cake mix (either yellow or lemon)
3 lbs. Ricotta cheese
8 eggs
3 tsp. vanilla
3/4 c. sugar
Make cake mix according to directions on the box and put into a 12 x 15 inch pan. Pour cake batter in bottom of greased and floured pan. Now pour Ricotta mixture down the middle of the cake batter and shake pan a little from side to side.
Ricotta Mixture: Mix together 3 pounds Ricotta cheese, 8 eggs, 3 teaspoons vanilla, and 3/4 cup sugar.
Bake at 350 degrees for 45 minutes. Remove pan from oven; sprinkle with a cinnamon/sugar mixture and return pan to oven and bake for 30 minutes more.SDR
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SPINACH LASAGNA
1 box lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach
3 eggs, beaten
1 (24 oz.) carton cottage cheese
10 oz. Mozzarella cheese, grated
8 oz. Swiss cheese, grated
1/2 c. Parmesan cheese
1 (32 oz.) Italian spaghetti sauce
Salt to taste
Cook lasagna noodles according to directions. Drain and set aside. Cook spinach according to directions. Drain. Mix spinach, eggs, all cheeses and salt.
In 3 quart rectangular casserole dish, layer: tomato sauce, noodles, cheese mixture. Repeat layers ending with sauce on top. Bake at 350 degrees for 40 minutes. Can be frozen. Serves 8.
I eat a lot of Italian and have found the archive at Barilla to be excellent and easy. Here is the link: http://www.barillaus.com/Home/Pages/Ital... . Hope you find something you like!
Italian is so varied that its hard to answer this but Rachel Rey's penne ala vodka is terrific and easy i got the recipe @foodnetwork.com(you can't miss with any of Giadas recipes there either-buon appetito
SPINACH LASAGNA WITH ITALIAN SAUSAGE
1 pk. Italian sausage
1 onion chopped
4 cloves garlic, minced
1/4 c. olive oil
2 (15oz) cans whole tomatoes
1 (15oz) can italian diced tomatoes
2 (8oz) cans tomato sauce
2 (4oz) cans tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp salt (or to taste)
1/2 tsp ground black pepper (or to taste)
1 bay leaf
Cheese Filling:
1- 16 oz container ricotta cheese
1 egg
1 10-oz package frozen spinch, cooked and drained well
1/4 tsp pepper
1/2 tsp dried basil
1/4 cup Parmesan cheese
topping:
3 cups mozzarella cheese
1/4 cup Parmesan cheese
cooked lasagna noodles, enough to make 3 layers in 13 x 9 baking dish.
The sauce can be made in a Crock-pot.
In Crock-pot:
On high setting, add olive oil, onions, and garlic and let simmer until onions are clear.
Meanwhile, cook Italian sausage in separate pan on stove and cut into bite size pieces. Once onions are cooked, add tomatoes, tomato paste and sauce, oregano, basil, salt, pepper, bay leaf and cooked Italian sausage. Stir until mixed.
Cook on high in crock pot for 4-6 hrs. or until sauce is dark red rich tasting. Stir frequently during cooking.
To prepare filling:
Add ricotta cheese, cooked drained spinach, egg, basil, pepper, and Parmesan cheese in bowl and mix well.
When ready to prepare lasagna:
Add 1/4 to 1/2 cup of sauce in bottom of 13 X 9 baking dish. Cover with noodles. Cover noodles with 1/2 of the filling mixture and top with 1 cup of mozzarella cheese.
Add 1 cup sauce. Repeat one more time. Add another layer of noodles and top with 1/4 cup extra Parmasan cheese and the remaining mozzerella cheese.
Bake at 350 degrees covered with foil for 40 minutes.
Uncover and bake an additional 10-15 minutes or until cheese is lighly brown.
Delicious!
With being italian I cook constanly! italian cooking is very hard to pin down exactly! you can make an antipasti such as chciken liver crostini, or just do proscutio wrapped around canalope, you could do some calamari which is fried squid which is a huge italian dish with marianara sauce, and pasta wise chicken marsala which is one of my favorites with penne pasta! then for desert you cant go wrong with a tarimisu! and drink to it with a italian merlot!
I love Eggplant Parmesan. I've never made it at home but I found this recipe. I don't even know if you can find eggplant this time of year.
http://www.elise.com/recipes/archives/00...
Cheese Lasagna
1 container (32 oz.) Ricotta Cheese
3 cups (12 oz.) Shredded Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
12 lasagna noodles, cooked, drained
PREHEAT oven to 350°F. Mix ricotta cheese, 2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, parsley and egg until well blended.
SPOON 3/4 cup of the spaghetti sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of the ricotta cheese mixture. Repeat layers of sauce, noodles and ricotta cheese mixture 2 times. Cover with remaining noodles and sauce. Sprinkle with remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
BAKE 45 minutes or until heated through. Let stand 15 minutes before cutting to serve.
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Italian Sausage Soup
Ingredients
1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 ? oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish
COOK ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
COOK 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.
LADLE soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.
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Chicken Marsala
Ingredients
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.
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Meat Ravioli with Bolognese Sauce
Ingredients
2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
? lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
24 beef-filled ravioli, cooked according to package directions
2 cups mozzarella cheese, shredded
HEAT oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
DEGLAZE pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
PLACE cooked ravioli in a single layer in a large baking dish. Pour hot Bolognese sauce over ravioli. Place shredded mozzarella evenly over sauce.
PLACE ravioli in a broiler until cheese is melted and bubbly.
SERVE immediately.
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
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Pasta Puttanesca
2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
? tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.
--Rachael Ray
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CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada DeLaurentiis
Chicken Parmigiana & Aglio e Olio
Chicken Parmigiana
Recipe courtesy Tyler Florence
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
Preheat the oven to 350 degrees F.
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.
Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly.
Aglio e Olio
Recipe courtesy Emeril Lagasse, 2004
Show: The Essence of Emeril
Episode: Favorite Italian Pasta Sauces
1 pound dried pasta (spaghetti, linguine, or your favorite pasta)
1/2 cup extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon crushed red pepper flakes
Cook pasta in boiling, salted water until al dente. Meanwhile, heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until garlic is lightly browned. Remove from heat. Drain pasta, reserving 1/4 cup of the cooking liquid, and place in a bowl for tossing and serving. Add olive oil mixture and toss. Add the reserved cooking liquid if mixture seems dry. Serve immediately.
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