Recipezaar: Italian recipes

Ten Minute Eggplant Parmigiana

Sun, 11 Oct 2009 03:28:35 -0400

Fresh eggplant cut into strips, sauted with diced tomato, basil and cheese. This is a quick supper and tasty too. -- posted by Marich

Macaroni Grill Bread Dipping Oil

Mon, 12 Oct 2009 12:04:31 -0400

This herbed oil is served on tables at Macaroni grill for dipping bread. -- posted by GingerlyJ

Rigatoni With Sun-Dried Tomato and Fennel Sauce

Mon, 12 Oct 2009 13:31:12 -0400

This recipe was posted in The Costco Connection September 2009 edition and is from Fine Cooking magazine. Awesome. Wonderful recipe! Excellent flavor combinations with the fennel and sun dried tomatoes, and super tasty. No need for Parmesan cheese on this pasta! -- posted by DeidreJane

Authentic Eggplant Parmesan

Mon, 12 Oct 2009 13:37:00 -0400

Eggplant parmesan is a layered casserole of eggplant (specially prepared), mozarella cheese, parmesan cheese, marinara sauce or meat sauce...This recipe has been in my family for generations and you will know why when you give it a try. *Note: This is a great make ahead/freeze recipe! -- posted by Chef #1409323

Spasagne or Spaghetti Pie

Mon, 12 Oct 2009 13:53:18 -0400

This is just a lasagna made with spaghetti but it tastes great as the cheese sauce mixes more with the sauce through the spaghetti. -- posted by Offal Chef

Zucchini Pizza Crust

Mon, 12 Oct 2009 16:53:46 -0400

Just ran across this solution to the gf pizza crust dilemma and am SO excited to try this! Not exactly "traditional" in terms of flavor, but if you're ok with that and are with me- pizza's all about the toppings (esp veggies), it's worth a try :-) I've lightened it up a bit, but am sure that any gf cheese would work well. Courtesy The Gluten Free Vegetarian Kitchen. -- posted by VNess

Ww Pasta Primavera

Mon, 12 Oct 2009 16:55:40 -0400

6 points -- posted by Chef #1298498

Asiago Pasta Salad

Mon, 12 Oct 2009 17:17:06 -0400

Based on a recipe from BelGioioso's brand Asiago cheese recipe card I picked up at Sam's Club. The card didn't indicate the number of servings, so I'm guessing 4 main course vegetarian servings, or 8 salad course servings. This sounds like a quick and tasty recipe. -- posted by mersaydees

Ww Roasted Vegetable Lasagna

Mon, 12 Oct 2009 17:21:46 -0400

5 points -- posted by Chef #1298498

Spicy Red Pasta Sauce

Mon, 12 Oct 2009 17:52:24 -0400

Known in Italian as arrabiata sauce, this is an amazing homemade red sauce. The ingredients are frugal but the end result is delicious. My fiance and I use this often when we are having friends over. Add some chicken sausage and fresh basil if you want to make it extra special. -- posted by quirkycook

Crispy Ceci (Chickpeas)

Mon, 12 Oct 2009 18:03:55 -0400

These are the tastiest chickpeas ever! A local Italian restaurant makes them and shared their recipe in a daily so now I am sharing it with you:) -- posted by Jazmina

Aurora Somazzi Clerici's Italian Spaghetti Sauce

Tue, 13 Oct 2009 15:00:19 -0400

My husband's great grandparents setteled in Napa after coming to America from Lugano, Switzerland. Lugano is a town on the border between Italy and Switzerland and has a long roman history- hence the italian style of foods. This is a great sauce that is easy to make and will fill your home with wonderful smells and healthy appetites. Makes about 3 quarts of finished sauce. -- posted by Grace at Sweet Grace's

Florentine Lasagna Roll

Tue, 13 Oct 2009 15:14:44 -0400

Found this in a supermarket checkout cookbook years ago and it's still a family favorite. One important step is getting the water removed from the spinach as much as possible; after I drain it and squeeze as much out by hand I wrap it in a 4 layer pad of paper towels and squeeze it some more. Save the paper towels and use them later to dry off the noodles so they don't slide all over, this makes it a lot easier to spread the filling. I have listed 2% cheese and 1/3 less fat cream cheese but it started out being made with the full deal, we don't notice any decrease in flavor (I've also made it without the egg a time or two when I ran out and it tastes the same and holds together OK). I also think the filling makes a good spinach dip if you leave out the egg. Cook time includes the 5 minute stand time. -- posted by greksgirl

Breaded Prawns Brushetta

Tue, 13 Oct 2009 15:15:15 -0400

I really like the fresh ingredients found in Italian Brushetta, but I'm not a big fan of bread, nor is my hips, so I developed this recipe because I love shrimp. It's a great appetizer for a dinner party, rather quick to make and can stay warm in the oven while serving other courses. You can serve it on arugula tossed with some extra virgin olive oil, salt and pepper. -- posted by HB Chef

Pizza Spaghetti Casserole (Oamc)

Tue, 13 Oct 2009 16:10:33 -0400

We love this casserole. I make 2. One to freeze and one to eat right away! This will become your kids favorite meal hands down! Pepperoni Pizza and Spaghetti in one dish? What could be better!!! Note: To avoid the "greasy" pizza look use turkey pepperoni. -- posted by kittycatmom

Simple Roast Tomato & Garlic Soup With Mini Cheese Fingers

Wed, 14 Oct 2009 14:20:01 -0400

A simple and elegant take on the classic tomato soup. This is for those who do not fancy the 'fake' and 'canned' taste of normal tomato soups. It's simple to make and just needs a little time or prep. Best of all, it is vegetarian. Zipped up with roast sweet capsicum (to sweeten the typically tart tomato), smoothened with tender roast garlic and the surprise herb is coriander (cilantro), it adds a different dimension to an otherwise bland and one dimensional soup. You can switch to basil if you like and use fried garlic instead of roast garlic, but the taste will vary slightly. Serve hot with mini cheese sandwiches to dip or cold with a dollop of cream, yoghurt or sour cream. -- posted by ~Deux Petits Chefs!

Lemon Chive Noodles

Wed, 14 Oct 2009 14:20:15 -0400

This makes a great side dish, or add veggies and/or meat of your choice and turn it into a nice dinner, with maybe a salad. Adapted from Rachael Ray's Big Orange Book cookbook! -- posted by Sharon123

Gluten-Free Ameri-Greek Stuffed Chicken

Thu, 15 Oct 2009 16:15:28 -0400

We had some chicken cutlets, and some of the other basic ingredients, so etc... -- posted by Calvin_Monk

Tuna Pasta Sauce

Fri, 16 Oct 2009 10:15:18 -0400

Clearing out my cupboard, and came up with this sauce. It's cheap and easy to make, and low fat. -- posted by KVasanth

Stuffed Lasagna Shells.

Fri, 16 Oct 2009 15:16:52 -0400

Lasagna in shell form! -- posted by megaritta.

Calamaretti in Zimino Con Polenta Alla Griglia

Mon, 19 Oct 2009 12:14:18 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. The nutrition numbers will be skewed as you won't be using the entire batch of polenta for this recipe. Save it and serve in other recipes. To save time, use store-bought prepared polenta. -- posted by Molly53

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

Prosciutto/Chicken Breasts/Eggplant Panzanella/Raisinvinaigrette

Mon, 19 Oct 2009 13:11:42 -0400

"Chef Barbara Lynch's take on saltimbocca gets its richness from Taleggio* cheese, which is stuffed in the chicken breast. A slightly sweet bread salad is served with the chicken." Bon Appetit Magazine, September 2009 Edition. The real name of the dish is: Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette - with "Taleggio cheese that is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread! Taleggio pairs nicely with Italian Nebbiolo wines, as well as a wide range of reds & whites." Cooling times have not been included. -- posted by Manami

Crock Pot Vegetarian Minestrone Soup

Mon, 19 Oct 2009 13:18:32 -0400

This is a great recipe based on one from the Fix-It and Forget-It Cookbook. -- posted by mersaydees

Insalata Caprese (Or Caprese Salad) With Balsamic Reduction

Mon, 19 Oct 2009 13:25:33 -0400

This is my quickie "copycat" of the insalata caprese at Fleming's steakhouse. No, it's not traditional, but it IS delicious! Could also be considered vegetarian, depending on the person's dairy product preferences. -- posted by princessbride029

Perfect Spaghetti Sauce (Crock-Pot)

Mon, 19 Oct 2009 15:08:50 -0400

As a kid, I was pretty picky about spaghetti sauce, and then mom got this one from a friend...SO good! Now that I have kids of my own, they love it and I've been able to improvise on the recipe myself to make it both kid- and adult-friendly! An easy meal that you don't have to think about and will make your house smell delicious! Plenty for freezing,as well, for another day. Hope you enjoy! *Sometimes, I'll replace some of the tomato sauce with crushed tomatoes and add a little more spice and garlic to compensate* **I use hot Italian sausage mixed with ground beef for a little more of a kick** -- posted by Chef #1240616

Focaccia Flat Bread Homemade (Bread Machine)

Mon, 19 Oct 2009 15:19:14 -0400

An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, galic salt and grated Italian Seasoning makes this bread heavenly. A good friend of mine brought this over for Sunday Night football. We cut it into squares and topped with Prosciutto Panino rolled in Mozzarella cheese and toasted under the broiler for 5 min.... oh my, this is dangerously good! It is so easy to make. Can't wait to have this with a bowl of soup or top with Pizza topping, or to just dip in garlic olive oil. This comes from a bread machine cookbook with instructions to layer ingredients liquid first. Yummers! :) Family Favorite! (Cooking time does not include dough cycle or rising) -- posted by Vseward (Chef~V)

Lasagne Al Forno

Mon, 19 Oct 2009 20:55:36 -0400

Rich, creamy lasagne (yummy!) -- posted by John K.

Meatball & Ricotta Stuffed Shells

Mon, 19 Oct 2009 20:56:57 -0400

This dish is really easy to make, and my husband and three year old son love it. I used turkey meatballs, but you can use any type of meatball for this recipe. A salad would make a great side dish! -- posted by Faith T

Marinated Lamb Chops

Tue, 20 Oct 2009 12:38:00 -0400

This is a simple Italian style recipe for lamb chops. Hope you enjoy! -- posted by The Magic Duck

Chicken Parmesan

Tue, 20 Oct 2009 17:33:55 -0400

I take 3 pounds of chicken breast and slice into strips to make this version go father. Using more crumbs to coat stretching the meal to serve a touch more. Instead of 5 breasts I have 30-35 strips. Serve on crispy Italian roll or over pasta. Freezes well. -- posted by ~Rita~

Tillamook Mac and Cheese Chile Rellenos

Tue, 20 Oct 2009 17:40:17 -0400

2008 Tillamook Macaroni and Cheese Contest, Rhonda Allen - Lake Oswego, Oregon - 2008 Second Runner-Up.Very interesting dish and tastes great! However, have tweaked it a bit. ;) -- posted by Manami

Pasta Fagioli Soup

Tue, 20 Oct 2009 17:51:04 -0400

Great high fiber soup. They have something similar at the Olive Garden, but I like this one a lot better. This is great as a leftover too. The longer it sits the better it is! I made it in the evening, and left it on low, just adding additional water, chicken broth, and tomato sauce as it cooked down. It was amazing! I also stretched it by using 1 lb of pasta rather than the 1/2 lb it called for. -- posted by Chef Skie

It's About Thyme Pizza Sauce

Wed, 21 Oct 2009 12:39:03 -0400

From one of Marge Clark's cookbooks, here is a quick, easy-to-make pizza sauce that tastes great! It doubles or triples easily. -- posted by rochsann

Italian Vegetable Soup

Wed, 21 Oct 2009 12:44:51 -0400

For a creamier soup, leave to cool after cooking, then liquidize in a blender and stir in some milk before reheating. -- posted by English_Rose

Deli Pasta Salad

Wed, 21 Oct 2009 12:51:25 -0400

Great for taking to work. -- posted by English_Rose

Rib Eye Steaks With Dijon Gremolata

Wed, 21 Oct 2009 20:46:08 -0400

Gremolata is a traditional Italian sauce made of chopped fresh parsley, garlic and lemon peel. Its a pungent and lively addition to flavor grilled meats. Another recipe I found on Land O Lakes site that sounds delicious!! I am not a huge fan of dijon mustard, but I using it in smaller amounts and getting better with it!! -- posted by diner524

Roasted Garlic Bread

Wed, 21 Oct 2009 20:59:39 -0400

I got this recipe from a friend, who said she found it on a different website. It is so good. Best Garlic Bread EVER! -- posted by LizP

Cherie's Zuppa Toscana Soup (Zesty)

Thu, 22 Oct 2009 12:40:50 -0400

This recipe was the winner at our 5th Annual Company Cook-off in 2009. Courtesy of Cherie Weaver. It is a bit different than any other Zuppa recipe posted here. -- posted by Cooks4_6

Pioneer Woman Chicken Parmigiana

Thu, 22 Oct 2009 15:17:14 -0400

Mama Mia! This is an excellent dish. I love how this woman cooks. This dish is just so wonderful. Can't talk now busy eating this fabulous meal. -- posted by ChrissyVas80

Quick Herbed Pizza Dough

Thu, 22 Oct 2009 17:53:21 -0400

A quick, simple and very aromatic pizza dough with a blend of Italian herbs. Makes a great, authentic pizza! (Serving Size = 1 family size pizza) -- posted by ~Deux Petits Chefs!

Quick N' Tasty Roast Chicken Breast

Thu, 22 Oct 2009 17:53:59 -0400

This recipe features very well as a main with classic sides such as mashed potatoes with olive oil, roast onions or even a polenta mash. This chicken dish is a great base for other dishes such as shredded to make in salads, pastas and sandwiches. You can use chicken thighs with skin on to achieve a juicier chicken. -- posted by ~Deux Petits Chefs!

Mama Agata's Lemon Risotto

Fri, 23 Oct 2009 01:01:19 -0400

Because this is such a simple recipe, you have to use the best ingredients you can find. Rich, buttery-yellow cream and plump lemons will make all the difference. Vermouth can substitute for white wine, and lasts forever, even when opened. Adapted from a recipe published in _The Southern Italian Table_ by Arthur Schwartz, as reprinted by Caroline Russock at Serious Eats. http://bit.ly/4rIOlF -- posted by DrGaellon

Wild Mushroom Spaghetti

Fri, 23 Oct 2009 01:22:24 -0400

Whole wheat and whole grain pastas pair well with earthy, woody flavors like those of mushrooms. Rachael Ray says this cooks down to an enormous amount of 'shroom goodness into one delicious serving, sendiing you off to a food coma, full and happy! From her book Big Orange Cookbook. -- posted by Sharon123

Pasta With Chickpeas Rosemary Chili and Garlic

Fri, 23 Oct 2009 10:57:24 -0400

This is a quick tasty easy dish to make. When I'm at a loss at what to cook I usually throw this together. -- posted by Jencathen

Vegetarian Lasagna With Chavrie Goat Cheese

Fri, 23 Oct 2009 16:21:43 -0400

This is great for the holidays for Vegetarians! The goat cheese adds a wonderful unique layer of flavor! -- posted by Corrinne J

Baked Manicotti With Prosciutto

Fri, 23 Oct 2009 16:54:14 -0400

This recipe is from America's Test Kitchen on PBS. Their introduction: "The test kitchen prefers part-skim ricotta for manicotti, but whole or fat-free ricotta can also be used. We also prefer Barilla no-boil 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." -- posted by SweetPeaNC

Pizza With Mushrooms and Artichoke Hearts

Sun, 25 Oct 2009 20:43:01 -0400

This recipe is from the vegetarian cookbook Mediterranean Harvest. According to the author, it's very popular among Roman pizza parlors. I like to use a blend of wild mushrooms on this. You can use frozen, canned, or fresh artichoke hearts on this. The author also suggested substituting fennel for the artichokes. -- posted by Eat Your Vegetables!

Asparagus With Scrambled Eggs

Sun, 25 Oct 2009 20:43:05 -0400

This recipe is from the vegetarian cookbook Mediterranean Harvest. The asparagus can also be steamed instead of boiled. The eggs may be doubled if you'd like. -- posted by Eat Your Vegetables!

Asparagus With Tomato Vinaigrette

Sun, 25 Oct 2009 20:48:38 -0400

This recipe is from Vegan Italiano. "Serve this versatile recipe as an appetizing antipasto, elegant first course, or tasty side dish." -- posted by Eat Your Vegetables!

Gemelli With Asparagus and Pine Nuts

Sun, 25 Oct 2009 20:49:34 -0400

This recipe is from Vegan Italiano. "Gemelli is a short braided pasta, ideal for tossing with inch-long asparagus, but any tubular variety--penne is a good choice--will work in this appealing springtime recipe." -- posted by Eat Your Vegetables!

Chicken Parmesan Bite-Bake

Sun, 25 Oct 2009 21:20:28 -0400

Okay it sounds silly, right? I find it hard to fry the chicken breasts because they're different thicknesses from one end to the other. I just cut them into bite sized cubes and continue on with the recipe. My mom likes it with pasta under it, but I really just like it with a nice salad and some cheesey bread. Add as much or as little as you like; this is just a basic, tasty recipe. Enjoy. :o) -- posted by NicolinaSurel

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Mon, 26 Oct 2009 12:32:23 -0400

A Turkey dinner! Yes! Turkey sausage with butternut, apples, onions and cranberries. Flavored with crisp sage and garlic. For a quick and easy method look here Recipe #194908. The sausage can be removed from the casing and crumbled and cooked. -- posted by ~Rita~

Cauliflower Soup With Parsley

Mon, 26 Oct 2009 12:53:27 -0400

This recipe is from Vegan Italiano. "This garlicky cauliflower soup is particularly popular in the island of Sardinia. You can control its heat by adjusting the amount of crushed red pepper flakes, or omitting them entirely." -- posted by Eat Your Vegetables!

Tuscan Rosemary Lemon Drop

Mon, 26 Oct 2009 13:40:45 -0400

Creative Cocktail! Soemthing different. Perfect drink for a wedding or other fanciful occasion. Picture everyone on the villa lawn enjoying their drinks--heels kicked off, tes loosened, and laughter fading into the sunset. If you don't have limoncello, increase the lemon juice 3/4 ounce each. -- posted by College Girl

Macaroni With Artichokes and Olives

Mon, 26 Oct 2009 13:42:10 -0400

This recipe is from Vegan Italiano. "This versatile recipe from Calabria can be served warm as a main-dish or pasta-course, or chilled as a salad." -- posted by Eat Your Vegetables!

Whole Grain Rotini Carbonara

Mon, 26 Oct 2009 14:44:11 -0400

Using the whole-grain rotini helps balance the unhealthy factor of the cream and bacon. You can use any pasta for it, though. -- posted by Cluich

Three Cheese Beef Lasagna

Mon, 26 Oct 2009 16:22:57 -0400

I used to have a great recipe for Lasagna sauce, but of course the book it's in is at my parent's winter home. I used about three different recipes to approximate it, so here's my current version. I made this for dinner the other night and it was fairly easy and very good. This recipe is written for use with fresh Lasagna sheets, the ones that aren't dried and you don't have to boil or anything. You can just as easily use the dried pasta, just boil according to the package directions and use in place of the sheets. -- posted by CoCaShe

Italian Green Salad

Mon, 26 Oct 2009 17:19:56 -0400

This is my usual green salad to go with dishes like spaghetti, lasagna, carbonara, etc. My husband doesn't like black olives, so those are usually on the side so I can have plenty! :) I generally make a really basic vinaigrette, with just olive oil, red wine or balsamic vinegar, salt, and Italian herbs. -- posted by CraftScout

Shrimp Cacciatore

Mon, 26 Oct 2009 17:52:45 -0400

If you are looking for a KILLER pasta dish, this is the one. This was my mother's signature dish when I was growing up. It is like something you would get in a Italian fine dining restaurant. Since I have adopted my husband's family traditions for Christmas Eve of doing seafood and no meat, it is our traditional Christmas Eve recipe. I hope you enjoy it. It is also delicious as Chicken Cacciatore or if you just use the vegetables. It seems like a long recipe, but it is actually very, very easy, especially if you make the sauce base ahead of time. The tomato sauce base is delicious on its own, so I make a huge batch and keep it frozen in the freezer to use over pasta in other preparations. -- posted by LizP

Presto! It's Pesto!

Mon, 26 Oct 2009 17:55:38 -0400

This is a really simple way to make a quick pesto sauce. -- posted by Cluich

Starflower's Healthy Chicken Parmesan

Tue, 27 Oct 2009 01:25:46 -0400

I grew up in an Italian family, and love all the classic Italian foods, but wanted to make a version of the chicken parmesan that wouldn't be quite as unhealthy. Everyone always says how good this is, and it is so easy to make. You don't have to stand over the stove frying away, just pop it in the oven for the same great taste. -- posted by Starflower

Cannoli Parfait

Tue, 27 Oct 2009 01:34:33 -0400

This divine parfait can double as breakfast or dessert -- posted by GingerlyJ

Pressed Cheese Sandwiches

Tue, 27 Oct 2009 01:37:34 -0400

Simple is the best way to start off a meal. Alex sure knows how to dress a simple sandwich and make it super! :) These are best chilled overnight before cooking, so make the day before eating! Recipe courtesy Alex Guarnaschelli From the new show: Alex's Day Off Episode: Dinner with Friends -- posted by Sharon123

Torta Della Nonna

Tue, 27 Oct 2009 02:11:23 -0400

This is from a local Aust magazine "Italianicious" - Autumn 2006. -- posted by Coasty

Italian Bow Tie Vegetable Soup

Tue, 27 Oct 2009 18:00:00 -0400

As the temperature drops and winter fast approaches, keep your family warm with a classic FRENCH'S® favorite Italian Bow Tie Vegetable Soup. -- posted by French's Kitchen

Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Wed, 28 Oct 2009 17:03:34 -0400

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004 -- posted by Sharon123

Penne With Eggplant Puree Recipe

Wed, 28 Oct 2009 17:18:39 -0400

Another easy way to get the kids to eat their veggies. What kid doesn't love pasta? -- posted by Jencathen

Ragu Bolognese (Oamc)

Wed, 28 Oct 2009 17:20:06 -0400

A hearty, classic meaty sauce that goes down well with everyone. Freeze in portions in a sealed container and freeze for up to one month. Defrost in the fridge when ready to use and reheat fully. -- posted by English_Rose

10 Point Weight Watchers Friendly Spaghetti & Meatballs

Wed, 28 Oct 2009 17:21:44 -0400

I came up with this recipe when my husband and I had a craving for meatballs when we were doing weight watchers. I've included the brand names of the ingredients for those of you counting points so you can get the exact same thing. Enjoy! -- posted by Cucina Italiana de Pepe

Nutty Roasted Garlic Ricotta Spread

Wed, 28 Oct 2009 17:29:51 -0400

Sounds fabulous and placed here for safe keeping. They suggest serving it on toasted slices of baguette that have been rubbed with raw garlic but I have to imagine it would be great with raw veggies too. Recipe from Sauce Magazine, October 2009. -- posted by JanuaryBride

Pumpkin Pistachio Cannoli

Thu, 29 Oct 2009 10:28:27 -0400

I love Cannoli's! The best are from the North End of Boston at Mike's Pastry. Here is a Cannoli recipe for the fall or Thanksgiving!! -- posted by "Food:The Way To Anyone's Heart"

Vikki's Biscotti Toscani

Thu, 29 Oct 2009 16:00:41 -0400

Another recipe from a friend. It can be half dipped in chocolate, but I really like it best left plain and simple. -- posted by Donna Matthews

Layered Vegetable Torte

Fri, 30 Oct 2009 17:10:37 -0400

Originally found on www.designspongeonline.com Can't wait to try it! -- posted by mewack

Guiseppe's Real Italian Pasta With Pork and Broccoli

Fri, 30 Oct 2009 17:13:00 -0400

I learned to cook this dish from a visiting Italian artist and it is just wonderful. He used about triple the amount of olive oil I can bring myself to pour in, but either way is delightful. All of the amounts here are estimates - just use what looks right or suits your crowd. -- posted by Chef #847456

Italian Chocolate and Nut Cake (Panforte)

Fri, 30 Oct 2009 17:14:15 -0400

Just saw this on five's Cooking the Books and wanted to hang onto it. It comes from Fantastico! recipe book by Gino D'Acampo. I love the idea of a quick chocolate fix that looks elegant and doesn't require cooking! Cooking time = cooling time, 2 hours for 'cake' to set, then another hour for the topping to set. (Note: contains raw egg whites) -- posted by KWB

Creamy Pasta & Tomato With Italian Sausage

Fri, 30 Oct 2009 17:15:02 -0400

I just made the one of the best creamy macaroni and tomato dish Ive ever had! I got tired of the same old stuff and started experimentingIts quick, pretty cheap, easy to make and very versatile. Try it with sweet, spicy or mild Italian sausage or even ground beef, turkey or chicken. -- posted by kcdelong

Roman Rag Soup - Stracciatella

Sun, 01 Nov 2009 10:21:25 -0500

This version of stracciatella is a bit different from the others on this site already. It uses 2 kinds of broth, and the "rags" are made slightly different. It makes a very economical soup in very little time. -- posted by Sweet PQ?

Olive Crostini

Mon, 02 Nov 2009 17:20:46 -0500

This is a wonderful first course; our son, who wouldn't eat an olive if he fell on it, devours these each time I serve them. I thought that I would have a little of the mix to take home when I took this to a dinner party recently; alas, the host would not let it leave her home! -- posted by cmacooks

Beautiful Garlic Bread

Tue, 03 Nov 2009 07:59:51 -0500

This garlic bread is so yummy, and it's really pretty. People are always impressed when I serve it. I started putting paprika on my garlic bread after having it that way at a really good, little Italian restaraunt in Flagstaff, AZ. The paprika is more for looks than anything...the flavor is really subtle. -- posted by Robyn's Cookin'

Baked Chicken Parmesan

Tue, 03 Nov 2009 08:29:20 -0500

A healthier but just as good version! -- posted by emma1222

Nigredo Pizza

Tue, 03 Nov 2009 12:03:08 -0500

I created this last night and it was so good that I thought I would share it. I made two large ones and they were devoured. You can make this pizza thin and dainty on a large round pizza pan or use a 9 x 13 baking dish and pile the toppings so high it's almost a casserole. I made one of each and the latter option seems to be the favorite. Make sure you have a knife and fork! For the crust and sauce you can make your own from scratch to make it even more special but another good option to save time and effort without sacrificing taste would be getting good quality authentic Italian pizza sauce and/or crust mix from a grocer that has a decent specialty selection like Kroger, Trader Joe's or the Fresh Market. I don't recommend a pre-made crust. -- posted by NightmareHeaven

Smeared Tomato Bruschetta W/Extra Virgin Olive Oil, Torn Basil

Tue, 03 Nov 2009 12:03:23 -0500

Chef's note: These bruschetta should be prepared at the last minute. Do use a good quality salt and extra virgin olive oil for this recipe as it makes all the difference in the world. I like adding slices of fresh mozzarella to this yummy dish. I got this recipe from Michael Chiarello's NapaStyle website. I love saving my favorite recipes on Zaar! -- posted by By The Lake

Emeril Lagasse's Shrimp & Pasta

Wed, 04 Nov 2009 14:55:56 -0500

From Emeril's new Emeril 20-40-60 cookbook. DH saw Emeril make it on Regis and Kelly this morning and made it for himself by 11am! Really beautiful, simple and spicy! Sure to be one of DH's favorites! -- posted by Hadice

Jeff Smith's Lemon Olive Oil

Wed, 04 Nov 2009 14:56:20 -0500

From "The Frugal Gourmet Cooks Italian" (Wm. Morrow, 1993) Wonderful on salads, pasta, grilled fish and more. Simple to make. If you do not have a mortar and pestle a food processor will do the job, too. -- posted by Zeldaz

Cheesy Chicken Penne Pasta Bake

Thu, 05 Nov 2009 01:50:37 -0500

I am always looking for simple yet filling casserole type recipes to fix for busy weeknights. I found this recipe at our local grocery store. Delicious and very easy to make! -- posted by delainey

Roasted Red Pepper Bruschetta

Thu, 05 Nov 2009 02:09:10 -0500

Delicious alternative to a tomato bruschetta. Or serve both for variety! -- posted by aricia

Italian Wedding Soup

Thu, 05 Nov 2009 02:13:03 -0500

A combo of several wonderful Wedding Soup recipes.... -- posted by dukeswalker

Alternative Lasagna

Thu, 05 Nov 2009 02:22:45 -0500

**A new twist on an old favorite. No ground beef or tomatoes in this one! -- posted by Jenny M

Marinated Butternut Squash(Scapece Di Zucca)

Thu, 05 Nov 2009 15:37:24 -0500

From the cookbook Today's Kitchen cookbook(America's No. 1 Morning Show) this was made by Mario Batali. Yum! -- posted by Sharon123

Mamma Mia Popcorn

Fri, 06 Nov 2009 17:22:09 -0500

Easy Italian popcorn. -- posted by littlemafia

Ricciarelli - Italian Almond Cookies

Fri, 06 Nov 2009 17:27:09 -0500

Fantastic almond cookies from the Tuscan town of Siena, Italy. These wonderful cookies are very popular year around, but especially at Christmas time! -- posted by BecR

Sicilian Lamb Patties Braised W/ Eggplant, Peppers & Tomatoe

Fri, 06 Nov 2009 17:42:31 -0500

DH and I really enjoyed this recipe from Bon Appetit. The original recipe also lists a polenta recipe to serve the lamb patties over, but I am not a big fan of polenta. The recipe also stated that you could serve the patties over penne, ziti, or rigatoni noodles. We opted to serve over penne and it worked out quite well. -- posted by Dr. Jenny

Creamy Oven-Roasted Polenta With Chives

Sat, 07 Nov 2009 13:31:19 -0500

Who knew that you could make creamy, delicious polenta in the oven without ever having to stir it! Make this once and you'll never make polenta any other way! -- posted by Chef Art

Super Easy Pasta Carbonara

Sat, 07 Nov 2009 17:31:04 -0500

This recipe is from The Silver Palate cookbook. It comes together very quickly - especially if you precook the bacon. I usually do it on the weekend in the oven, remove, drain and paper towels on a plate in the fridge. For the weekday meal, I take the bacon out of the fridge, rough chop it and microwave for about 45 seconds. It's easy and delicious. -- posted by Elle Anderson

Farfalle With Chicken, Mushrooms, Spinach and Ricotta Cheese

Sat, 07 Nov 2009 18:53:29 -0500

This is a nice light pasta - the sauce isn't heavy (or, really, very saucy at all) and the ricotta makes it just a touch creamy. It's also quite healthy. This is one of those recipes that can be made quickly with what you have in the kitchen! Instead of overdoing the pasta - we used whole wheat pasta & bulked it up with veggies and lean chicken breast. The finished dish is very eye appealing and tastes marvelous! ellysaysopa.com. :) -- posted by Manami

How to Make Sun-Dried Tomatoes

Sun, 08 Nov 2009 18:10:28 -0500

These gourmet treats have a hefty price tag in stores.. it's really not so hard to just make them yourselves -- posted by GingerlyJ

Sicilian Beef Short Ribs

Sun, 08 Nov 2009 19:37:43 -0500

Recipe is from the 2009 National Beef Cook Off. -- posted by SweetJezebel

Minestra With Sweet Sausage

Sun, 08 Nov 2009 19:56:41 -0500

This recipe is from Rachael Ray. -- posted by Lainey6605

Cherry Tomato and Ravioli Soup

Sun, 08 Nov 2009 19:59:41 -0500

Adapted from a Rachael Ray recipe. -- posted by Lainey6605