27.7.17

Pesto Polenta Lasagna - Italian Recipes

 
Pesto Polenta Lasagna -  Italian Recipes

Ingredients

 1 (18 ounce) package polenta, cut into 1/4 inch thick slices
 1/2 (24 ounce) jar bottled marinara sauce
 1/4 cup pesto
 1/4 cup pine nuts
 1 cup shredded mozzarella cheese

Directions


Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

Nutritional Information


Amount Per Serving  Calories: 179 | Total Fat: 9.1g | Cholesterol: 12mg

20.7.17

Linguine with Tomato-Seafood Sauce - Italian Recipes

Linguine with Tomato-Seafood Sauce - Italian Recipes

Ingredients:


2 tablespoons olive oil
1/2 cup onion, finely chopped
1 (2-pound, 3-ounce) can Italian plum tomatoes
1 teaspoon dried basil
Salt and pepper
1 cup whipping cream
2 pinches cayenne pepper
3/4 pound cooked shellfish (use any combination of shrimp, scallops, crab and lobster meat)
1 pound linguine

Directions:

In a large saucepan, heat oil, add onions, and saut? until tender.

Drain canned tomatoes and chop.  Add chopped tomatoes to onion and season with basil, salt and pepper.  Bring mixture to a boil.  Cover and simmer for 30 minutes.  Remove from heat and cool.

In a food processor or blender, pur?e cooled tomato mixture until smooth.  Return pur?e to saucepan and add cream.  Simmer tomato pur?e, stirring frequently, for 15 minutes until sauce is slightly reduced.

Stir in cayenne and cooked seafood.  Adjust seasonings and simmer for 5 minutes.

While finishing final preparation of sauce, boil pasta according to package directions.  Drain well.  Transfer pasta to serving dish, and top with sauce.  Toss well and serve.

Serves 4 to 6

20.5.17

Spaghetti With Cauliflower & Green Olive Pesto - Italian Recipes


Italian Recipes: Spaghetti With Cauliflower & Green Olive Pesto

Ingredients:


1 (2 to 2 1/2 Pound) Head Cauliflower, Cored & Cut Into 1 Inch Pieces
1 1/2 Cups Pitted, Brine Cured Green Olives
1/2 Cup Fresh Parsley
1/4 Cup Olive Oil Plus 3 Teaspoons
2 Tablespoons Capers, Drained
3 Large Cloves Garlic, Peeled
Sea Salt & Cracked Black Pepper
Red Pepper Flakes
3/4 Pound Whole Grain or High Fiber Spaghetti
To Serve:
3/4 Cup Lightly Toasted Sliced Almonds
1/2 Cup Grated Pecorino Romano Cheese

Directions:


Place a large pot of salted water on to boil for the pasta.
In a large frying pan, heat the 3 teaspoons of olive oil and cut the cauliflower over medium low heat for about 6 minutes or until it begins to color.
Add 1/2 of water to the cauliflower along with salt and pepper and continue to cook until the cauliflower is tender and the water is absorbed.
In a food processor, pulse together the olives, capers, garlic, and parsley until very coarsely blended.
Add the 1/4 cup of olive oil and pulse briefly. (You want a chunky sauce, not a smooth one)
Cook the pasta following instructions on the pasta until it is a little under done.
Drain the pasta, reserving 1 cup of pasta water.
Stir the olive mixture into the cauliflower, add the pasta and stir over high heat, adding as much of the reserved pasta water as is needed to coat the pasta.
Divide the pasta between four pasta bowls, and top with the toasted sliced almonds and grated Pecorino cheese.
Serve immediately.

Yield:
Serves 4

Prep Time:
15 mins

Cook Time: 20 mins

16.5.17

Italian Recipes: Gourmet Mushroom Risotto [16-5-17]

 
Gourmet Mushroom Risotto

Ingredients


6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions

In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

14.5.17

Stracciatelle With Tiny Meatballs – Torn Rags - Italian Recipes

Stracciatelle With Tiny Meatballs – Torn Rags - Italian Recipes

Ingredients


4 cups chicken broth
2 cups water
1/4 tsp black pepper
1/2 cup pastina, acini di pepe or stelline (little stars)
1 teaspoon fresh parsley,chopped
1 small carrot sliced thinly
1/2 lb spinach (just the leafs, and cut up julienne)

Meatball mixture

1/2 pound ground lean beef
1 egg
2 teaspoon flavored bread crumbs
1 teaspoon grated romano cheese
2 teaspoon fresh parsley, chopped
1 small onion minced

Egg mixture


2 eggs
1 teaspoon grated romano cheese

Directions

In a soup pot combine soup ingredients and bring to boil reduce to a low boil. Mix your ingrediants for meatballs, roll them up tiny marble size and drop into soup. Let cook about 10 minutes or just until pasta is cooked. In a small bowl, beat 2 eggs,1 tsp grated romano cheese and slowly drizzle into soup stirring constantly. Drizzle about a tsp of olive oil in and stir. Remove from heat and cover and let stand about 2 minutes.

Serves about 6-8

10.4.17

Pasta Sauce with Italian Sausage - Italian Recipes


Pasta Sauce with Italian Sausage

Ingredients


1 pound Italian sausage links
1/2 pound lean ground beef
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (16 ounce) can canned tomatoes
1 (15 ounce) can canned tomato sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf

Directions


Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain.
Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

Nutritional Information

Amount Per Serving  Calories: 339 | Total Fat: 24.6g | Cholesterol: 58mg
 

4.4.17

Pasta Carbonara - Italian Recipes

Pasta Carbonara - Italian Recipes

Ingredients

1 LB angel hair~Cooked almost aldente and rinsed
1 pint cream
1 cup finely grated parmesan cheese
1/2 LB bacon~Diced
1 cup frozen baby peas

Directions

Fry bacon till almost crisp. Drain 1/2 of oil. Add cream. Add cheese. Over LOW HEAT cook for 5 minutes without boiling. Add peas. Stir gently till peas are soft. Add cooked pasta to pan. Serve Immediately. Sprinkle with crushed FRESH (or dried) Parsley.

17.2.17

Basil Chicken Panini - Italian Recipes

Basil Chicken Panini

Ingredients

2 pieces chicken,grilled lemon
1 large bread,ciabatta
¼ cup pesto,basil
1 large tomato,beefsteak, sliced
6 ounces cheese,Italian fontina, sliced
2 ounces spinach, fresh bagged baby

Directions

Marinate the chicken per the instructions for grilled lemon.Preheat our gas grill.While the chicken is grilling cover our grilling brick with heavy duty aluminum foil.Cut our bread in half lengthwise, and then each half in half for four good-sized sandwiches.

When the chicken is cooked Slice each piece in half lengthwise. We coat each sandwich with 1 tablespoon of pesto spreading it on both sides of the bread. We top with some tomato and cheese, the chicken and some of the spinach leaves. When all the sandwiches are made we put them on the grill two at a time weighting them down with the brick facing the open sides of the sandwiches so as to try and keep the ingredients inside.We cook for a few minutes on the one side carefully remove the brick flip the sandwiches and weight again.We keep them on the grill until the crust is toasty and the cheese is melted. We repeat with the remaining sandwiches and serve.