Recipezaar: Italian recipes

Lasagna With White Sauce

Mon, 08 Jun 2009 12:19:01 -0400

A basic recipe for lasagna where you can add any number of veggies or extras. I found this recipe on the foodgeeks.com website. The noodles do not need to be pre-cooked. I normally layer the white sauce in the middle and on top and fry up mushrooms and peppers with the ground beef (which differs slightly from the recipe below). -- posted by Chef #1279580

Capozzelli Di Angnelli (Italian Lamb's Head)

Mon, 08 Jun 2009 16:37:37 -0400

This is one of the great culinary secrets of "Lost Italian Recipes" below I have provided a gift of one of the recipes in my latest Cook Books going into print soon. My father first introduced "Capozell" as he used to call it from a little Italian restaurant in N.J. before he himself entered the restaurant business. I used to love to go to this place because at 11 yrs old I loved eating the Linguine with white clam sauce they made, that took me years to later master as a Chef myself. To look at the lamb's head on a platter seems more reminiscent of a scene from a Godfather movie. However, after my father put a little of the face meat on a fork and told my to try it... squinting I reluctantly opened my mouth... as my mouth closed... I immediately tasted garlic, rock salt, oregano and slight hint of black pepper. The meat was the single most tender piece of meat I had ever tasted! Being so enthused and much less reluctant, I was willing to be more adventurous when he offered a fork of the brain. Again, the garlic, butter, olive oil, rock salt, oregano and black pepper flavored meat melted in my mouth. After that, it was nothing short of a rugby scrum trying to get at the rest of it. Subsequent visits to this restaurant I ordered my own. A key secret to this recipe is that the head must come fresh from the butcher....never frozen...NEVER! Serve with a side of pasta or polenta topped with butter. AMAZING!!! Never judge a book by its cover, or lamb's head by its looks. -- posted by ChefDom aka MangoMonkey

Snowcapped Pink Strawberry Mountains(Strawberry Granita)

Mon, 08 Jun 2009 17:15:08 -0400

Brilliant with color and pure, intense flavor! You may use frozen, thawed strawberries, but you might need to add more sugar. Cooking time is freezing time. Would you like a little history? History of Granita According to Alan Davidson in the Oxford Companion to Food, (Oxford University Press:Oxford) the appearance of "water ices" is documented to have taken place in Europe in the 17th century around the same time as ice cream. There is some undocumented conjecture that Marco Polo returned to Venice from China in the 13th century and introduced ice cream or water ices to Italy. Further it is not known for sure if water ices were first found in Spain or in Italy. In any event the mixture seemed to have migrated to London at some later, undocumented time. Granita is akin to but not quite the same as sorbet. The difference being sorbets tend to be smoother and less granular in texture. Both are made with water, a flavoring such as fruit juice or coffee and typically sweetened with sugar. Adapted from Delicious Living magazine. -- posted by Sharon123

Agnolotti With Sage Butter - Trattoria I Bologna, Italy

Tue, 09 Jun 2009 02:12:11 -0400

From Trattoria I Bologna in Rocchetta Tanaro, Italy. In this recipe, wonton wrappers in place of home made dough for convenience. The restaurant tops these meat-filled ravioli with shavings of white truffles. -- posted by swissms

Excellent Classic Meatballs

Tue, 09 Jun 2009 13:01:55 -0400

These are the best meatballs I've ever tasted!! Add them to a simmering pot of sauce, have meatball subs or, as one blog suggested, serve them on top of polenta for a surprisingly tasty entree. The sauteed onions and garlic make this recipe special, but you can vary the meats to suit your tastes. From chef Anne Burrell, Mario Batali's long time sous chef on Iron Chef America, who mixes crazy personality with excellent techniques. The recipe came with one for marinara sauce, but there are so many good ones posted here I didn't include it. -- posted by ninja

Italian Lovers Chicken Parmesan

Thu, 11 Jun 2009 01:56:02 -0400

This isn't the quickest chicken parmesan recipe in the world but so worth it! Skinless, boneless chicken breasts are lightly breaded and baked in a homemade, slightly sweet tomato sauce with fresh basil. This can also be made with whole chicken breasts or I've even fixed it with veal. I serve it with a side of pasta and a nice green salad. -- posted by Crazycook in PA

Artichoke and Ripe Olive Tuna Salad

Thu, 11 Jun 2009 12:03:32 -0400

An unusual and rich flavor combination! Serve this salad with sliced tomato on a bed of lettuce or on French bread. Adapted from Delish on msn. -- posted by Sharon123

Warm Lemon Chicken over Panzanella Salad With Basil Aioli

Thu, 11 Jun 2009 12:10:36 -0400

Submitted by Susan Cortesi, from Northbrook, IL.She was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council. This is a winner! -- posted by Sharon123

Creole Tomato Bruscetta

Fri, 12 Jun 2009 01:45:15 -0400

This was published in The Times-Picayune in anticipation of the Creole Tomato Festival this weekend. That is the festival for the tomato variety called Creole. Can't find a Creole tomato? You are missing something good then, mon cherie. The Cerole tomato was made the LA state vegetable (though we all know it is a fruit) in 2003. Why? "cause they are sooo darned tasty! Use any red, robust full-flavored tomato you can get your hands on - it will taste delicious! -- posted by Buster's friend

Italian Club Sandwich

Fri, 12 Jun 2009 02:00:07 -0400

From Southern Living. Great as a snack, lunch or light dinner. -- posted by gailanng

Insalate Caprese

Fri, 12 Jun 2009 02:15:31 -0400

Oh, this classic just sounded like such a perfect home for robust red utterly ripe fresh picked warm summer tomatoes! Found in The Times-Picayune as a recipe that will be prepared at the upcoming French Market Creole Tomato Festival in New Orleans this weekend. -- posted by Buster's friend

Sweet Corn Sauce or Salsa Alla Crema Di Granturco

Fri, 12 Jun 2009 15:10:21 -0400

What's not to love about fresh corn? One of my most favorite cooking books is "Flodia Rigante's Italian Immigrant Cooking." This is on page 161 and she tells us this is an old familly recipe and the unusual sauce will quickly become a favorite for our family as well. The sauce can be served as a vegetable side dish by itself or as a sauce to complement any pasta of your choice. Oh, is it ever 'moreish!' -- posted by Debaylady

Caramelized Carrots in Marsala or Carote Al Marsala

Fri, 12 Jun 2009 15:10:26 -0400

Another goodie from Flodia Rigante's Italian Immigrant Cooking...page 154. Fast and easy to prepare plus it goes with most meat dishes. A marvelous taste as opposed to the tradiltional way of serving carrots. Add some fresh parsely to the serving dish for a nice presentation! This dish deserves it! -- posted by Debaylady

Baked Spaghetti Pie

Sun, 14 Jun 2009 19:54:05 -0400

This is an easy, can be made ahead recipe that is pretty enough to serve guests. I had this at Touchetti's in Phoenix (which has since closed down) the first time years and years ago and liked it so well, came up with my own version. -- posted by Linda R. #2

Iced Tea Italiano

Sun, 14 Jun 2009 21:55:24 -0400

This drink is a spin on the classic Italian summertime cooler. From Food and Wine. Zaar does not recognize amaro, which is the type of liqueur needed for this cocktail. -- posted by SweetJezebel

Portobello Mushroom Lasagna

Mon, 15 Jun 2009 15:38:53 -0400

This is a classic Italian dish, but also commonly made in Provence. The French somehow make it a little more elegant. Portobello mushrooms have so much more flavor than button. This is a good substantial meal for a vegetarian but can also be served as a side dish with a roast. Adapted from Barefoot Contessa at Home cookbook. Enjoy! -- posted by Sharon123

Chicken and Roasted Red Bell Pepper Ciabatta Pizzas

Mon, 15 Jun 2009 19:04:32 -0400

This is a quick, tasty meal that provides a simple alternative to traditional pizza. You can add toppings to suit your preferences! Feel free to also add fresh herbs- basil would work beautifully! -- posted by Shuzbud

Rigatoni With 'quick Bolognese' Sauce

Tue, 16 Jun 2009 01:41:02 -0400

Cooking Cute. One of hubby's favorites. -- posted by dicentra

Tuscan Beans in Summery Tomato Ragù

Tue, 16 Jun 2009 01:42:01 -0400

From Gourmet Magazine May 2009 Tuscans are commonly known as mangiafagioli, or bean eaters, and when you simmer cannellini beans on top of the stove and then finish them in the oven with a fresh tomato ragù, youll understand why. The dish is saucy and comfortinghave plenty of good bread on handwith welcome bursts of acidity from the extra tomatoes scattered on top of the casserole. Grape tomatoes tend to have a sweeter, more concentrated flavor than cherry tomatoes. -- posted by pecksvalley

Honey Tortoni

Tue, 16 Jun 2009 01:43:08 -0400

Fresh fruit and cheese make a sweet finale to an Italian meal, but you also might enjoy a honey tortoni frozen in paper cups or layered in parfait glass. This is a non-traditional version. Easy to make and easier to eat. -- posted by Molly53

Kate's Italian Tomatoes

Tue, 16 Jun 2009 10:31:53 -0400

Simplicity! I always serve tomatoes with steaks to help the B vitamins digest. For years, I have heated a can of Italian plum tomatoes with a little Italian seasoning and a sliver of butter. Last night I used the remaining San Marzano plum tomatoes from another recipe and decided my U.S. palate would have welcomed a teensy bit of sugar. My brothers liked these better than the breaded stewed tomatoes MDM used to make (she exclaimed, "I SAW WHAT YOU DID!"). I serve these in their own bowl. -- posted by KateL

Rigatoni Alla Turca

Tue, 16 Jun 2009 10:47:31 -0400

An italian and portuguese dish I prepared that is really tasty. I like it because it has a really strange flavour that reminds me of home. -- posted by Cooking Master

Spaghetti and Turkey Sausage Meatballs

Wed, 17 Jun 2009 14:05:05 -0400

I started a diet and didn't want to starve myself. I have been trying to lighten up my favorite foods. Here is one version! This also make great meatball sandwiches the next day. Feel free to omit the zucchini if it isn't in season. When I feel like chopping more, I add 1/2 an onion to the sauce. You may want to adjust seasonings depending on the flavor of your sausage. I used sweet Italian and the measurements below were just fine. (305 calories per serving with the turkey sausages included in the facts.) -- posted by sbera007

Very Simple Crock Pot Lasagna

Wed, 17 Jun 2009 14:07:30 -0400

This recipe is for those who don't have a cabinet of spices and want a short list of ingredients to remember at the grocery store. It goes over well with my family, who are used to a more traditional, labor-intensive lasagna. The recipe calls for setting the crock pot on High, which cooks the lasagna in about 2 hours, but if set on low would probably take 6-8 hours. -- posted by WadeF

Italian Oven Roasted Fish With Black Olives-Dentice Alle Olive

Wed, 17 Jun 2009 14:30:44 -0400

Another recipe being stashed for when we start our summer fishing & eating from the garden routine. I believe this is adaptable to just about any ocean fish - we'll be trying with "catch of the day" for sure! Parsley is up already! From the badmancanner. -- posted by Buster's friend

Chopped Salad With Italian Vinaigrette

Wed, 17 Jun 2009 14:54:00 -0400

A classic... -- posted by gailanng

Smothered Pork Chops With Tomato Cream Gravy

Wed, 17 Jun 2009 14:54:14 -0400

A surprise of a dish. -- posted by gailanng

Salami Cheese Bread

Wed, 17 Jun 2009 14:55:27 -0400

Great salami cheese bread recipe from my Mom's best friend, Ann. She brought this recipe from her home in Naples, Italy. Great comfort food from my childhood... (Prep time includes time for bread to rise.) -- posted by mapuana

Stuffed Flank Steak (La Bistecca Di Fianco Imbottita)

Wed, 17 Jun 2009 15:57:55 -0400

This dish is also called braciole. In this version the meat is cut into two pieces and then butterflied. This saves about 45 minutes of cooking time. Adapted from a recipe by Mary Ann Esposito, Ciao Italia. -- posted by Ice Cool Kitty

Smoked Mozzarella and Greens Penne

Thu, 18 Jun 2009 01:44:46 -0400

Tart greens and smoky cheese with pancetta. Sinful yet full of vitamins. I read this recipe in a book a few years ago. I don't remember the book or if the portions are the same. What I know is that I make it often and it tastes yummy. Good with Italian sausage too! -- posted by Munki

Lentil Spaghetti With Bacon Bits

Thu, 18 Jun 2009 11:59:55 -0400

I first tasted this dish years ago when I was served it by my then boyfriend's mother, who was of Italian descent, but never got the recipe at the time. Over the years since then, I have tried to recreate it. This recipe comes close and is now a family favourite. -- posted by Chef #1284656

Family Favorite Vegetable Lasagna

Thu, 18 Jun 2009 14:11:23 -0400

Another recipe from Anne Lindsay's Lighthearted Everyday Cooking. You can use this recipe to sneak vegetables into the diet of the veggie-phobic :). Make this recipe healthier by using low-fat cottage cheese and low-fat mozzarella. -- posted by Dreamer in Ontario

Italian Sausage Bake

Sat, 20 Jun 2009 01:36:57 -0400

It's guaranteed to improve your Italian. -- posted by gailanng

Vegetarian Skillet Lasagna

Sat, 20 Jun 2009 02:26:05 -0400

I developed this recipe from a Pillsbury Hamburger recipe book, adapting it to make without meat. This is a fantastic recipe because it only uses one skillet so you will have minimal clean up and keep the kitchen cooler. Note: This calls for lasagna noodles, but I have made it with elbow noodles if you would prefer, but they tend to cook less evenly and take longer. -- posted by zephanie

Hearty Italian Meatball-Melt Subs

Mon, 22 Jun 2009 10:29:33 -0400

This delicious sub is a fast and tummy-satisfying answer to the mealtime question, "What's for dinner?" Warm crusty Italian bread brimming with tasty meatballs smothered in a zesty tomato sauce and topped off with creamy mozzarella cheese. Stovetop to the dinner table in 20 minutes! -- posted by Feast Your Eyes!

Sardinian Lobster Spaghetti

Mon, 22 Jun 2009 10:58:18 -0400

This recipe is very similar to that served at L'Oasi restaurant in the Costa Smeralda region of Sardinia, Italy. The simple sauce can be also made with shrimp, prawns or crab instead of the lobster, or even on it's own! -- posted by Lostfairy

Chicken Sarafina

Mon, 22 Jun 2009 12:03:41 -0400

Don't know where I got this one- but doesn't make it any less tastey! I think I got it from the Chef at ex BIL Italian resturant but anyway nice way to have a pasta dinner with some crusty bread -- posted by Shawn C

Mediterranean Bean Salad - Basic & Simple yet Awesome

Mon, 22 Jun 2009 12:27:20 -0400

A super easy basic and really yummy salad. Great for summer picnics & BBQ. Great side dish for Italian, Greek, Lebanese.... Vary the beans... add cheese... other veg, peppers. -- posted by ChandraSoleil

Pasta With Pancetta and Gorgonzola Sauce

Tue, 23 Jun 2009 02:21:51 -0400

This is NOT a low fat recipe, but it is oh-so delicious when you are in the mood for a treat. I made it up when I had some pancetta, heavy cream and gorgonzola on hand (three things I almost never have in the house). I hope you enjoy it as much as we do. -- posted by 2hot2handle

Paul's Grilled Italian Chicken Breasts

Tue, 23 Jun 2009 11:46:49 -0400

.. -- posted by Chef #1298498

Puttanesca Style Chicken

Tue, 23 Jun 2009 11:47:03 -0400

.. -- posted by Chef #1298498

Winter Caprese Salad

Tue, 23 Jun 2009 11:48:42 -0400

Mario Batali recipe as posted on epicurious.com Cooking time includes roasting tomatoes. Everything else can be prepped while they roast. -- posted by Brookelynne26

Suppli' Al Telefono (Stuffed Rice Balls)

Tue, 23 Jun 2009 11:49:59 -0400

A Mario Batali recipe, cooking time does not include time for soaking mushrooms. -- posted by Brookelynne26

Ragu Bolognese

Tue, 23 Jun 2009 11:54:11 -0400

Serve with fresh pasta if possible. -- posted by Brookelynne26

Joe's Tasty Bruschetta Pizza!

Tue, 23 Jun 2009 14:44:58 -0400

Everyone loves pizza. so give my Bruschetta Pizza a try if you want to tempt your taste buds with a lil zest! -- posted by Chef Teer

Simple Crock Pot Chicken Cacciatore

Tue, 23 Jun 2009 14:45:58 -0400

My whole family loves to come home to the smell of this cooking. Easy to throw together before leaving in the morning with basic ingredients. I serve this over spaghetti with a salad and Italian Bread. -- posted by FunkyPurpleRhino

Cannelloni

Tue, 23 Jun 2009 14:51:57 -0400

From Molto Italiano This will make more tomato sauce and bechamel than you need for the recipe. Set aside the extra and use to make lasagna or another baked pasta dish and freeze. -- posted by Brookelynne26

Lady Di's Lasagna Roll-Ups

Tue, 23 Jun 2009 16:09:59 -0400

Why wait until you have company to enjoy lasagna! This recipe can easily be cut down to serve two, or doubled to serve a crowd! -- posted by Galley Wench

Chicken Hunter's Style

Tue, 23 Jun 2009 16:23:01 -0400

Mario Batali -- posted by Brookelynne26

Chicken Breasts Marinara over Fettuccine

Tue, 23 Jun 2009 16:27:41 -0400

.. -- posted by Chef #1298498

Eggplant Parmesan: Parmigiana Di Melanzane (Mario Batali)

Tue, 23 Jun 2009 16:31:24 -0400

Source: Molto Italiano cookbook -- posted by Brookelynne26

Potato Croquettes

Tue, 23 Jun 2009 16:36:01 -0400

From Molto Italiano -- posted by Brookelynne26

Quick & Easy Italian-Style Cod Fillets

Wed, 24 Jun 2009 10:24:59 -0400

In my never-ending quest to get my husband, not a fish fan, to eat what's good for him, I put this recipe together using items from my pantry. Remembering what I had learned from my Italian "super-cook" mother, I came up with this delicious, quick and easy fish recipe. He loved it! This might even convert a couple of fish-haters. -- posted by Chef #577552

Panzanella With Herbs

Wed, 24 Jun 2009 10:25:20 -0400

Another wonderful meal that fits my poverty series - panzanella makes wonderful use of leftover bread that otherwise is at risk of going to waste. The herb & vegetable choice is flexible - use what your garden is providing or what ever is in that vegetable drawer. Ours will be making use of the basil that is starting to overwhelm the garden & the first Roma green beans off the 8 foot vines. The article did not mention but this salad does best if allowed to chill 20 minutes or so after pouring on dressing - but don't overmix some marinated & some chewy bread is best. -- posted by Buster's friend

Lemon Ricotta Basil Cookies

Wed, 24 Jun 2009 15:39:56 -0400

If you love lemon and basil, you'll love these cookies. The ricotta keeps them nice and moist. Adapted and tweaked from a Giada de Laurentiis recipe. She didn't use basil, but I thought they screamed for it! Depending on your cookie scoop or spoon size, you can expect to get about 36-40 cookies out of this. This cookie is more cake-like and is not a crisp cookie. -- posted by Citruholic

Bechamel Sauce

Wed, 24 Jun 2009 15:43:51 -0400

From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce. -- posted by lazyme

Stuffed Mushrooms (Lidia Bastianich)

Wed, 24 Jun 2009 15:51:11 -0400

Serve these nice and hot, or let them cool to room temperature. If you'd like to make this a little more contemporary, you can add a dash of balsamic vinegar to the red peppers and scallions as they cook. In true Italian-American style, these are topped with butter, but in Italy, we would use olive oil. Best yet, top them with butter, "bless" them all with a little olive oil. -- posted by Brookelynne26

Linguine With Bacon and Onions (Lidia Bastianich)

Wed, 24 Jun 2009 15:51:54 -0400

If you cannot find slab bacon, use the thickest sliced supermarket bacon you can find. Just be sure not to overcook it. If you prefer, you can pour off all the bacon fat after browning the bacon and replace it with an equal amount of olive oil, but remember, the bacon fat has a much more pronounced flavor. If you don't have the stock called for in the recipe, just use water from the pasta pot. . -- posted by Brookelynne26

Scampi Appetizer Alla Buonavia

Fri, 26 Jun 2009 02:40:05 -0400

Source: Lidia's Italian American Kitchen In this dish, high heat and speed are essential. Make sure the pan is good and hot when you add the shrimp and that it is wide enough to hold all the shrimp pieces in a single layer (so the pan doesn't cool down as the shrimp go in). And be sure to have all your ingredients right by the stove-once the shrimp go into the pan, it's "full speed ahead." -- posted by Brookelynne26

Pan-Fried Lemon-Ricotta Gnocchi

Fri, 26 Jun 2009 02:44:40 -0400

copied from Jaden's Steamy Kitchen blog -- posted by Brookelynne26

Pomodoro Sauce

Fri, 26 Jun 2009 03:14:33 -0400

A simple basic tomato sauce that my grandmother always makes. -- posted by Danielle I

Italian Sausage and Pasta Soup

Fri, 26 Jun 2009 03:50:49 -0400

. -- posted by Brookelynne26

Pasta With Fried Peppers & Bread Crumbs

Sun, 28 Jun 2009 13:04:44 -0400

Pasta Con Peperoni Cruschi E Molica Fritta. The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. This recipe was first published in Saveur in issue #120. -- posted by Manami

Olive Salad Mix

Sun, 28 Jun 2009 13:32:36 -0400

Can be used in a variety of recipes. -- posted by gailanng

Turkey Tenderloin Scalloppine

Sun, 28 Jun 2009 13:36:23 -0400

This recipe is quick and easy, and is budget friendly as well. Just flatten the turkey with a mallet, and you'll have dinner on the table in no time. -- posted by breezermom

Linguini Allo Scoglio

Sun, 28 Jun 2009 17:35:20 -0400

This recipe is from Dal Toro Ristorante (Lamborghini Las Vegas) at the Palazzo/Venetian Hotel. The first time we went, the dish was magnificent, inspiring me to call and get the recipe from the Chef. The second time, about a year later, unfortunately the quality of the mussels was such that it was unedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala resturaunt style), but easily double, tripled, etc. and oh so tasty! -- posted by Chef #783575

Linguini Allo Scoglio

Mon, 29 Jun 2009 00:59:30 -0400

Wheat-Free, Gluten-Free New York Calzones (Bread Machine)

Mon, 29 Jun 2009 11:05:08 -0400

Faced with "wheat temptation" this weekend, I had a serious calzone craving and combined several recipes with very good results. You can use cooked and crumbled sausage or meatballs or a lightly steamed vegetable for the pepperoni if desired. Served with a side dish of pizza sauce and a crisp green salad, this chewy, crunchy, cheesy alternative hit the spot! -- posted by Chef #510362

Potato Gnocchi With Pancetta, Peas and Sage

Tue, 30 Jun 2009 01:20:11 -0400

My husband claims that these gnocchi are the best he's ever had. Therefore, I'm putting the recipe here for safe keeping. With just a few simple ingredients it had incredible flavor and richness. This is a personally created recipe. -- posted by Diane C #2

Easy Lasagna With Sour Cream

Wed, 01 Jul 2009 11:30:48 -0400

I made this lasagna and my family raved about it. Posting so I won't lose my recipe. -- posted by JohnsCutie

Eggless Semolina Pasta Dough (From Bob's Red Mill)

Wed, 01 Jul 2009 11:42:38 -0400

Will be attempting this tonight. Per the Bob's Red Mill website:This recipe can be made without the unbleached white flour, producing a very good pasta, but it is harder to work with. To create an eggless pasta with any type of flour, substitute about 2/3 cup water for every two eggs. Personal note: the olive oil in this makes it more workable for filled pastas than would be a fat-free dough. -- posted by ZoeB

Pork With Sweet Onion Marmellata

Wed, 01 Jul 2009 11:46:25 -0400

Delicious way to serve pork chops - I saw this recipe prepared by Giada DeLaurentis and had to try it! The whole family raved about it! The onions do take some time to cook down, but it is definately worth the time and patience! Please give this recipe a try - you won't be sorry! Don't let the number of steps scare you; this recipe is very very easy! -- posted by Suzie-Q

Tagliolini With Pecorino Romano and Black Pepper

Wed, 01 Jul 2009 12:04:00 -0400

Don't let the number of ingredients fool you, this dish offers a lot of flavor despite it's simplicity. Be sure to get high quality ingredients; it makes a big difference in a recipe with so few ingredients and it's still ridiculously cheap to make. Even the pepper is important, don't use the powdery stuff that's been sitting around for a year, splurge on some high quality peppercorns; you won't regret it. The lack of oil is one of the most notable things about this recipe. While some add oil or butter to this dish, you'll find it really isn't necessary. Instead you use the starchy pasta water to create an emulsion sauce with your cheese which will stick to the pasta beautifully. As for the pasta itself, taglioni is a particular cut, but this recipe would work just as well with something thicker like tagliatelle or fettucine. Although it's an old Roman favorite, I got this recipe from a recipe blog called "Rachel Eats" which I highly recommended. I wanted to post it on here to give it a wider audience. -- posted by OwlMonkey

Tuscan Chicken Pizza

Thu, 02 Jul 2009 02:22:03 -0400

Had some pizza dough and leftover grilled chicken that needed to get used, so i threw together a simple pizza, and it was the best i've ever made! The whole fam loved it. -- posted by taraluvsspicy82

Eggplant Gnocchi (Gnocchetti Di Melanzane)

Thu, 02 Jul 2009 12:21:06 -0400

From Italian Food at about.com. -- posted by SweetJezebel

Super Fast and Filling Vegetarian Rose Pasta

Fri, 03 Jul 2009 02:15:52 -0400

am i really the only one who does this? whenever i make it to feed hungry friends they think i've invented something amazing. seems perfectly logical to me.... -- posted by spiritussancto

Boursin Cheese and Sun-Dried Tomato Pizza

Sat, 04 Jul 2009 13:46:12 -0400

The Smokehouse in Sorrento, Victoria does an excellent Boursin pizza so I attempted to replicate it. It worked and was delicious, so here it is! They use a basil pomodoro pesto sauce but I did it the first time with just a plain basil pesto sauce. They also say they use mozarella but I omitted it and just relied on the Boursin cheese. You could try to add a bit if you like although it was delicious without it. Awesome! -- posted by Baz

Chili Chicken Pasta

Sat, 04 Jul 2009 13:48:00 -0400

I first made this recipe years ago after trying something vaguely similar from a cafe in Sydney. DH fell in love with it instantly. Hadn't made for years until last night, but wanted to put it back on rotation now that I can easily find gluten free pasta. Hope you enjoy it as much as we do. -- posted by Heydarl

Vegetarian Stroganoff

Sat, 04 Jul 2009 13:57:47 -0400

started as a joy of cooking recipe, twiqued beyond recognition. NOT your "hamburger and mushroom soup" recipe, this is the real thing! -- posted by spiritussancto

Italian Pepper and Fennel Antipasto

Sat, 04 Jul 2009 14:04:19 -0400

Sounds healthy & summery refreshing! A whole meal salad for really to hot to even consider cooking days or to take to a potluck (tote the watercress separately). If you can't find watercress (think Asian market) substitute your favorite crispy lettuce or lettuce blend. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavendar Dojay! -- posted by Buster's friend

Sweet Italian Sausage and Vidalia Onion

Sat, 04 Jul 2009 14:04:39 -0400

An easy to make delicious main course that can be served over pasta or rice. -- posted by Chef #1314056

Baked Manicotti

Sun, 05 Jul 2009 12:31:20 -0400

Source: Cook's Illustrated We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours. -- posted by Brookelynne26

Red Wine Pancetta Bolognese

Sun, 05 Jul 2009 12:32:19 -0400

. -- posted by Brookelynne26

Risotto Primavera

Sun, 05 Jul 2009 12:43:51 -0400

From Ina Garten. Haven't tried yet, but looked wonderful. It is different from other posted recipes here. To make vegetarian sub vegetable stock. -- posted by Vicki in CT

Pasta Nom (With White White Garlic Sauce and Chicken)

Sun, 05 Jul 2009 12:45:27 -0400

I've been in the mood for a good pasta dish lately, and my hubby's aversion to cream sauces left me intent on creating a savory recipe he would enjoy, too. This came out great, the chicken was so tender and juicy and the sauce was good enough to lick the plate clean once you've finished eating! -- posted by stonecoldcrazy

Braised Artichokes With Pecorino (Carciofi Al Tegame)

Sun, 05 Jul 2009 12:49:39 -0400

This is a very tasty way to eat young artichokes! Thin sliced, slowly braised in a skillet in their own juices and served with a shower of soft pecoriono. This method is simple, and will yield delicious results even with larger, more mature artichokes. This makes a wonderful vegetarian sandwich or for the carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg. Lidia Bastianich from Lidia's Italy. We are serving this as a side for one of the seders this Passover 2009. -- posted by Manami

Perfect Summer Sandwich (Tomato, Basil, Cheese)

Mon, 06 Jul 2009 15:21:12 -0400

This sandwich screams summer to me. I made it after going to the farmer's market and getting lots of fresh ingredients, including wonderful herbed ciabatta bread. If you don't like garlic much, just rub a clove on there (sliced to get the flavor. This is also delicious cold, or with a drizzle or balsamic vinegar on the tomato. For a slightly different (equally tasty, if you ask me) option, use havarti slices instead of mozzarella. Enjoy! -- posted by newmama

Grilled Mackerel With Summer Vegies

Mon, 06 Jul 2009 16:16:59 -0400

You can use any fish. -- posted by Chef Ayako

East Meets West Vegetable Soba Stir-Fry

Tue, 07 Jul 2009 02:34:50 -0400

I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip. -- posted by SamiBTX

Italian Balsamic Chicken Wrap

Tue, 07 Jul 2009 02:41:29 -0400

An easy and healthy recipe from Cooking Light Magazine (June 1999). It's also great if you add a little salsa to the wrap and the marinade works really well for grilled chicken breasts! Calories: 225; Fat 3.2g; Carbohydrate: 18.5g; Protein 28.5g -- posted by blucoat

Italian Chunky Salad

Wed, 08 Jul 2009 01:57:48 -0400

A wonderful vegetable salad marinated in an italian style dressing. Perfect to make ahead. Vegetables may be adjusted to your taste. It's especially good with lots of celery and cauliflower. Goes great with lasagna! -- posted by Mrs. Sarah

Lemony Biscotti

Thu, 09 Jul 2009 11:33:47 -0400

For lemon lovers. These cookies taste best the following day of baking. -- posted by gailanng

Winter Caprese Salad

Thu, 09 Jul 2009 13:23:33 -0400

Mario Batali recipe as posted on epicurious.com Cooking time includes roasting tomatoes. Everything else can be prepped while they roast. -- posted by Brookelynne26

Fried Onions: Cipolle Fritte

Thu, 09 Jul 2009 13:24:11 -0400

From Molto Mario -- posted by Brookelynne26

Chicken Hunter's Style

Thu, 09 Jul 2009 13:26:04 -0400

Mario Batali -- posted by Brookelynne26

Panna Cotta With a Coulis of Lime-Strawberries

Thu, 09 Jul 2009 13:30:01 -0400

It's hard to make a wrong turn after a long diner with this easy but complete panna cotta recipe. I've added the lime & almond oil for some extra bite. Best to prepare the night before a big dinner party. -- posted by Geert Wissink

Ragu Bolognese

Thu, 09 Jul 2009 13:31:08 -0400

Serve with fresh pasta if possible. -- posted by Brookelynne26

Summer Fruit Crostata(Ina Garten)

Thu, 09 Jul 2009 13:49:22 -0400

From the Barefoot Contessa At Home cookbook. She says her friends George Germon and Johanne Killeen had it in their cookbook, Cucina Simpatica, made with apples. She decided to try her own variation with summer fruit. It's juicy and makes a sweet and perfect light summer dessert! Enjoy! -- posted by Sharon123

Garlic Shrimp and Peas With Linguine

Thu, 09 Jul 2009 17:10:41 -0400

Toss lemony shrimp in a flavorful garlic and butter sauce and serve with linguine and peas. -- posted by JackieOhNo!

Tomato, Mozzarella & Pesto Panini

Fri, 10 Jul 2009 12:18:18 -0400

A delicious recipe from Ina Garten's cookbook, Barefoot Contessa at Home. If you don't have a panini press, that's okay, just place in a skillet with a heavy weight on top(foil covered brick, or heavy cast iron skillet, etc.) Enjoy! -- posted by Sharon123