Any good italian recipies-?!
common be a smarty and awnser this question-i will be choosing best recipe soonWww@FoodAQ@Com
Answers:
Its not fancy, but its good:
pound chicken breasts thin--lay a stick of string cheese on each & roll up, securing with toothpicks--laly in baking pan--pour pasta sauce over & dust with pamesan cheese--bake 50-60 min @ 350--I like to serve this on a bed of rice with tossed salad & bread sticks!.!.!.Www@FoodAQ@Com
pound chicken breasts thin--lay a stick of string cheese on each & roll up, securing with toothpicks--laly in baking pan--pour pasta sauce over & dust with pamesan cheese--bake 50-60 min @ 350--I like to serve this on a bed of rice with tossed salad & bread sticks!.!.!.Www@FoodAQ@Com
a quick carbonara!? my hubby loves it!
http://www!.epicurious!.com/recipes/food/v!.!.!.
or a parmigiana di melenzane!?
http://www!.italianmade!.com/recipes/recip!.!.!.
im italian!.!.!. i would give u my own recipes but it takes too long to write them down!Www@FoodAQ@Com
http://www!.epicurious!.com/recipes/food/v!.!.!.
or a parmigiana di melenzane!?
http://www!.italianmade!.com/recipes/recip!.!.!.
im italian!.!.!. i would give u my own recipes but it takes too long to write them down!Www@FoodAQ@Com
desserts!.
how about rhum baba!?
http://www!.recipezaar!.com/153278
how about cassata
http://www!.sunshinerecipes!.com/cassata!.s!.!.!.
food
focaccia
http://www!.ehow!.com/how_2037170_article-!.!.!.
braciole
http://www!.cooks!.com/rec/view/0,1726,146!.!.!.Www@FoodAQ@Com
how about rhum baba!?
http://www!.recipezaar!.com/153278
how about cassata
http://www!.sunshinerecipes!.com/cassata!.s!.!.!.
food
focaccia
http://www!.ehow!.com/how_2037170_article-!.!.!.
braciole
http://www!.cooks!.com/rec/view/0,1726,146!.!.!.Www@FoodAQ@Com
You might some from the Food Network show Everyday Italian on www!.foodnetwork!.com!. Hope this helps!.Www@FoodAQ@Com
Real Fettucine Alredo
1 pound fettucine noodles
8 Tbsp!. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large sauté pan over low heat!. Add cream to butter and let it warm!.
At the same time, salt the pasta water and cook until al dente, according to package instructions!. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat!. Add cheese and toss until sauce thickens slightly!. Season with pepper and nutmeg!.
Remove from heat and serve immediately with additional cheese on the side!.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
---------------------------
Olive Garden Spaghetti Carbonara
1/4 C!. flour
1/4 C!. butter
1 qt!. milk
1/8 tsp!. pepper
1/2 tsp!. salt
24 slices extra thick bacon, fried until crisp, then cut into ?” slices
1/4 C!. olive oil
3 C!. mushrooms, sliced
6 Tbsp!. scallions, finely minced
1 lb!. spaghetti, uncooked
2 tsp!. fresh parsley, finely chopped
1/2 C!. Parmesan cheese, freshly grated
Melt butter in 4-quart heavy saucepan over medium heat!. Stir in flour and cook for 1 minute!. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil!. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens!. Keep warm!.
Add bacon into sauce!. Heat olive oil in large skillet over medium heat!. Add sliced mushrooms and minced onions and sauté until golden!. Add to sauce!. Cook spaghetti according to package directions!. Drain well and add to the sauce along with the parsley!. Blend well and transfer to serving dish!. Sprinkle with Parmesan cheese and serve immediately!.
-------------------------
Tuscan Garlic Chicken
3 lbs Boneless, skinless chicken breasts
1? cups Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb Penne pasta, cooked
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
? cup White wine
? lb Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup Parmesan cheese, grated
Preparing the Chicken:
- Combine 1? cups flour, salt, black pepper and Italian herb seasoning in a shallow dish!.
- Dredge chicken in the mixture, shaking off any excess!.
- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp!.
- When finished, transfer the ovenproof skillet to a preheated oven at 350oF!. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165oF!.
Preparing the Sauce:
- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan!. Add the garlic and the red pepper and cook for approximately one minute!.
- Slowly add remaining one tablespoon of flour and stir to combine!.
- Next add the white wine and bring to a boil for about one minute!. Add the spinach and the cream and bring to a boil!. The sauce is done cooking when the spinach becomes wilted!. Complete by stirring in the parmesan cheese!.
Assembling Entree:
- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese!. Serve and enjoy!.
Serves 6
--Olive Garden website
------------------------------
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
----------------------------
Tiramisu
6 extra-large egg yolks, at room temperature
? cup sugar
? cup good dark rum, divided
1? cups brewed espresso, divided
16 - 17 oz!. mascarpone cheese
30 Italian ladyfingers, or savoiardi**
Bittersweet chocolate, shaved or grated
Confectioners' sugar, optional
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow!. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone!. Whisk until smooth!.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl!. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish!. Pour half the espresso cream mixture evenly on top!. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish!. Pour the rest of the espresso cream over the top!. Smooth the top and cover with plastic wrap!. Refrigerate overnight!.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired!.
Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso!.
**You can find savoiardi and mascarpone in an Italian specialty store!.
--Ina GartenWww@FoodAQ@Com
1 pound fettucine noodles
8 Tbsp!. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large sauté pan over low heat!. Add cream to butter and let it warm!.
At the same time, salt the pasta water and cook until al dente, according to package instructions!. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat!. Add cheese and toss until sauce thickens slightly!. Season with pepper and nutmeg!.
Remove from heat and serve immediately with additional cheese on the side!.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
---------------------------
Olive Garden Spaghetti Carbonara
1/4 C!. flour
1/4 C!. butter
1 qt!. milk
1/8 tsp!. pepper
1/2 tsp!. salt
24 slices extra thick bacon, fried until crisp, then cut into ?” slices
1/4 C!. olive oil
3 C!. mushrooms, sliced
6 Tbsp!. scallions, finely minced
1 lb!. spaghetti, uncooked
2 tsp!. fresh parsley, finely chopped
1/2 C!. Parmesan cheese, freshly grated
Melt butter in 4-quart heavy saucepan over medium heat!. Stir in flour and cook for 1 minute!. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil!. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens!. Keep warm!.
Add bacon into sauce!. Heat olive oil in large skillet over medium heat!. Add sliced mushrooms and minced onions and sauté until golden!. Add to sauce!. Cook spaghetti according to package directions!. Drain well and add to the sauce along with the parsley!. Blend well and transfer to serving dish!. Sprinkle with Parmesan cheese and serve immediately!.
-------------------------
Tuscan Garlic Chicken
3 lbs Boneless, skinless chicken breasts
1? cups Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb Penne pasta, cooked
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
? cup White wine
? lb Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup Parmesan cheese, grated
Preparing the Chicken:
- Combine 1? cups flour, salt, black pepper and Italian herb seasoning in a shallow dish!.
- Dredge chicken in the mixture, shaking off any excess!.
- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp!.
- When finished, transfer the ovenproof skillet to a preheated oven at 350oF!. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165oF!.
Preparing the Sauce:
- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan!. Add the garlic and the red pepper and cook for approximately one minute!.
- Slowly add remaining one tablespoon of flour and stir to combine!.
- Next add the white wine and bring to a boil for about one minute!. Add the spinach and the cream and bring to a boil!. The sauce is done cooking when the spinach becomes wilted!. Complete by stirring in the parmesan cheese!.
Assembling Entree:
- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese!. Serve and enjoy!.
Serves 6
--Olive Garden website
------------------------------
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
----------------------------
Tiramisu
6 extra-large egg yolks, at room temperature
? cup sugar
? cup good dark rum, divided
1? cups brewed espresso, divided
16 - 17 oz!. mascarpone cheese
30 Italian ladyfingers, or savoiardi**
Bittersweet chocolate, shaved or grated
Confectioners' sugar, optional
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow!. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone!. Whisk until smooth!.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl!. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish!. Pour half the espresso cream mixture evenly on top!. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish!. Pour the rest of the espresso cream over the top!. Smooth the top and cover with plastic wrap!. Refrigerate overnight!.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired!.
Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso!.
**You can find savoiardi and mascarpone in an Italian specialty store!.
--Ina GartenWww@FoodAQ@Com
"GRANDMA'S CANNOLI"
Ingredients:
Dough:
2 cups unbleached pastry flour or all purpose flour
2 tablespoons sugar
2 tablespoons lard
2 egg yolks
1/2 teaspoon cinnamon
1/2 cup white wine
pinch of salt
5 quarts canola oil
Filling for 12 shells:
1 lb ricotta cheese, drained well in paper towels
1/4 cup diced candied citron
3 oz chocolate with hazelnuts, coarsely chopped
1/2 cup powdered sugar
1 cup whole milk
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 drop cassia oil
1/2 cup chopped unsalted pistachios
powdered sugar for dusting filled shells
Method
Dough: Mix flour, sugar, cinnamon and salt in a food processor!. Cut in lard by pulsing in food processor!. The mixture will look like coarse corn meal!. Mix egg yolks and wine together and add to flour!. Mix just until dough comes together!. Knead dough briefly until smooth!. Dough should be moist and supple!. Let rest in refrigerator one hour!. Make a 3 inch square template out of cardboard!. Roll out 1/4 of dough at a time!. Roll it a bit less than 1/8 inch thick and cut out about 3 inch squares using template and a fluted pie wheel for a fancy edge or a knife!. You should be able to get about 10 pieces per piece of dough, 40 total!. If you have a pasta machine you can run it through the machine and stop at #4 or #5 depending on your machine!. Place a cannoli form on a diagonal on each square of dough and fold one edge over the other sealing with egg white!. Heat canola oil in a wok to about 350 degrees!. Fry dough wrapped cannoli forms in hot oil 3 at a time turning them so they brown all over!. Fry until light golden brown!. Let cool for a few minutes and then grab one end of cannoli form with tongs and slide shell off very carefully so you don't break the shell or drip hot oil on your arm!. Remove all shells and rinse forms in cold water to cool them off so you can use them again!. Dry forms well and repeat with the rest of the dough!. Filling: Cook milk, granulated sugar and cornstarch until it begins to boil and is thick!. Remove from heat and strain!. Add the drop of cassia oil, mix well and let cool!. Mix ricotta, cooled cornstarch pudding and powdered sugar with a spoon!. Gently mix in citron and chocolate!. Just before you are ready to serve dessert, spoon filling into shells!. Dip each end in chopped pistachios and dust all shells with powdered sugar!.Www@FoodAQ@Com
Ingredients:
Dough:
2 cups unbleached pastry flour or all purpose flour
2 tablespoons sugar
2 tablespoons lard
2 egg yolks
1/2 teaspoon cinnamon
1/2 cup white wine
pinch of salt
5 quarts canola oil
Filling for 12 shells:
1 lb ricotta cheese, drained well in paper towels
1/4 cup diced candied citron
3 oz chocolate with hazelnuts, coarsely chopped
1/2 cup powdered sugar
1 cup whole milk
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 drop cassia oil
1/2 cup chopped unsalted pistachios
powdered sugar for dusting filled shells
Method
Dough: Mix flour, sugar, cinnamon and salt in a food processor!. Cut in lard by pulsing in food processor!. The mixture will look like coarse corn meal!. Mix egg yolks and wine together and add to flour!. Mix just until dough comes together!. Knead dough briefly until smooth!. Dough should be moist and supple!. Let rest in refrigerator one hour!. Make a 3 inch square template out of cardboard!. Roll out 1/4 of dough at a time!. Roll it a bit less than 1/8 inch thick and cut out about 3 inch squares using template and a fluted pie wheel for a fancy edge or a knife!. You should be able to get about 10 pieces per piece of dough, 40 total!. If you have a pasta machine you can run it through the machine and stop at #4 or #5 depending on your machine!. Place a cannoli form on a diagonal on each square of dough and fold one edge over the other sealing with egg white!. Heat canola oil in a wok to about 350 degrees!. Fry dough wrapped cannoli forms in hot oil 3 at a time turning them so they brown all over!. Fry until light golden brown!. Let cool for a few minutes and then grab one end of cannoli form with tongs and slide shell off very carefully so you don't break the shell or drip hot oil on your arm!. Remove all shells and rinse forms in cold water to cool them off so you can use them again!. Dry forms well and repeat with the rest of the dough!. Filling: Cook milk, granulated sugar and cornstarch until it begins to boil and is thick!. Remove from heat and strain!. Add the drop of cassia oil, mix well and let cool!. Mix ricotta, cooled cornstarch pudding and powdered sugar with a spoon!. Gently mix in citron and chocolate!. Just before you are ready to serve dessert, spoon filling into shells!. Dip each end in chopped pistachios and dust all shells with powdered sugar!.Www@FoodAQ@Com
chicken Parmesan take chicken patties and put spaghetti sauce on them and take some noodle boil ans put the left over spaghetti sauce on them when fully cooked for more infor look it upWww@FoodAQ@Com