Prosciutto and Asparagus Pasta - Italian Recipes

 
Prosciutto and Asparagus Pasta

Ingredients

1/2 pound fresh asparagus spears or 1 (10-ounce) package frozen asparagus spears
4 ounces prosciutto ham, thinly sliced and cut into 1-inch strips (see Note)
3/4 cup freshly-grated Parmesan cheese
1/2 cup sour cream
1/4 cup dry white wine
1/4 cup butter (1/2 cube), melted
1/2 pound linguine or fettuccine

Directions

In a medium saucepan, steam or boil asparagus until crisp-tender.  Drain and cut into bite-sized pieces.

In a medium bowl, combine asparagus and prosciutto.  In a large bowl, combine cheese, sour cream, wine and butter.  Mix well.  Add asparagus-prosciutto mixture.

Cook pasta according to package directions.  Drain well, but do not rinse.  Transfer pasta to a warm serving platter and toss with sauce.  Sprinkle with additional Parmesan, if desired.  Serve immediately.

Note:  Prosciutto is a cured ham that is available at specialty markets and delicatessens.  Garnish with strips of sun-dried tomatoes.

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.

Italian Recipes: Italian Wedding Soup III - Italian Recipes

Italian Recipes: Italian Wedding Soup III

Ingredients

 1 1/2 pounds ground beef
 1 egg
 1 clove, minced
 1 small onion, minced
 1 cup Italian bread crumbs
 2 tablespoons chopped parsley
 1/4 cup water
 salt & pepper to taste
 3 quarts chicken broth
 1 to 2 bunches of escarole
 4 eggs
 1/4 cup grated parmesan cheese

Directions

Wash and cook escarole. Squeeze dry and tear into pieces. Meanwhile mix first 8 ingredients. Form into very small meatballs. Bring broth to boil. Add meatballs few at a time, Bring to boil again, lower heat to simmer. Cover & cook 1 hour. Add escarole and cook 15 minutes. Mix eggs with grated cheese and pour into broth in steady stream, stirring constantly Cook and stir a few minutes until blended. Serve at once or cool and freeze.

Peppered Shrimp Alfredo - Italian Recipes

Peppered Shrimp Alfredo - Italian Recipes

Ingredients

12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley

Directions

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.

Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Authentic Italian Bread recipe

Authentic Italian Bread

Ingredients

1 ts active dry yeast or 1/3
-small cake; (6 grams) fresh
1 scant tsp. malt syrup
1/3 c warm water
2/3 c milk at room temperature
1 c (135 grams) unbleached
-all-purpose; flour

Instructions

This takes 2 days but is worth the wait. Makes 2 round loaves Starter
Stir the yeast and malt into the water; let stand until foamy, about 10 minutes. Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth. Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight.
Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 T. salt Cornmeal
Mix the starter and the water in a mixer until the starter is well broken up. Add the flour and salt and mix for 2 to 3 minutes at low speed. The dough will be smooth but won't pull away from the side of the bowl. Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, until the dough is elastic but slightly sticky, 3 to 4 minutes. Finish kneading by hand on a floured work surface.
First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours. The dough is ready when it is very bubbled and blistered.
Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves. Place on an oiled cookie sheet sprinkled with cornmeal. Cover and let rise till doubled, about 1 hour.
Baking Preheat oven to 400 degrees F. Bake about 1 hour and cool on racks. To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.

Yield: 2 Servings

Italian Recipes: Sautéed Kale With Beans & Pancetta

Italian Recipes: Sautéed Kale With Beans & Pancetta

Greens prepared in this rustic manner are delicious served with grilled or roasted meats.

Ingredients:

1 Large Bunch Of Kale (See Notes Above), washed, Dried & Sliced
1/2 Cup Diced Onion
3 Garlic Cloves, Peeled & Thinly Sliced
1/3 Cup Diced Pancetta
3 Tablespoons Olive Oil
1 Small Red Hot Chili Pepper, Minced, or Red Pepper Flakes To Taste
Salt & Pepper
1 Can White Beans (Cannellini or Garbanzo Beans), Drained & Rinsed

Directions:

In a large pot, heat the oil and cook the onions and pancetta until the onions are translucent, and the pancetta is beginning to brown.
Add the garlic and chili pepper, and cook for another minute or two.
Add the kale and stir well to coat with the oil mixture.
Cook over medium low heat, stirring often, until the kale is tender, about 12 to 15 minutes.
Season with salt and pepper, and add the beans, and cook until the beans are heated through, about 5 minutes.
Serve warm or at room temperature.

Yield: Serves 4

Prep Time: 10 mins

Cook Time: 20 mins
 

Lasagna recipe

Lasagna

Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
 

 

Strufoli recipe

Strufoli recipe

Ingredients

2 1/2 cups flour
4 eggs
1 egg yolk
1/4 cup vegetable oil
1/2 tbsp sugar
1/8 tsp salt
1/2 tsp grated lemon peel
2 cups vegetable oil
1 1/2 cups honey
1 tsp grated orange peel

Directions

Put your flour on board and make a well in the center add your eggs, egg yolk, oil, sugar, salt and lemon peel. Mix and work dough well. Shape dough into very small balls about the size of marbles, and fry in hot oil until golden. Note: fry only a few at a time. While dough is frying,melt honey in saucepan and add orange peel. When balls are done, drop in honey and remove with a strainer spoon. Pile on a serving dish into conical mounds. Cool. Top with candy sprinkles or confectioners sugar, or leave plain.

Biscotti - recipes

Biscotti

Ingredients

4 oounces blanched almonds
2 1/2 cups flour
1 3/4 c granulated sugar
1/4 teaspoons salt
1/4 teaspoon baking soda
3 eggs

Directions

Preheat oven to 350 F. Spread almonds on a baking sheet and toast them in oven until lightly golden. Let cool. Coarsely chop half the nuts. Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 2 pieces. On a floured work surface, roll each pieceunder your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter. Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch. With a spatula, carefully transfer the rolls to a cutting board and slice each onediagonally into cookies about 1/2-inch thick. Set wire racks on the baking sheets and lay out the biscotti on them. Return them to the oven for 20 to 30 minutes, or until very firm and crisp. Cool on the racks, then transfer them to a tin for long keeping.
 

Tender Italian Baked Chicken - Italian Recipes

Italian Recipes: Tender Italian Baked Chicken

Ingredients

3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
3/4 teaspoon garlic powder
3/4 cup Italian seasoned bread crumbs
4 skinless, boneless chicken breast halves

Directions

Preheat oven to 425 degrees F (220 degrees C).
In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Nutritional Information

Amount Per Serving  Calories: 554 | Total Fat: 39.6g | Cholesterol: 92mg

Italian Sausage Tortellini Soup - Italian Recipes

Italian Sausage Tortellini Soup - Italian Recipes

Ingredients

1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes – peeled, seeded and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping

Directions

Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.

Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.

Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

FOUR CHEESE MANICOTTI - Italian Recipes

FOUR CHEESE MANICOTTI - Italian Recipes

Ingredients

1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg

Directions:

Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.

Stufato-Beef in Red Wine - Italian Recipes

 
Stufato-Beef in Red Wine - Italian Recipes

Ingredients

1 lb. beef chuck, cut into 1 inch cubes
2 tablespoons olive oil
1 onion sliced
1 cup dry red wine
1/2 cup canned Italian plum tomatoes
3 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
1/2 cup black olives
2 tablespoons capers
1/4 cup sour cream
salt and pepper

Directions

Heat oil in heavy saucepan over medium high heat, add meat and brown on all sides, add onion and sauté until limp. Stir in 1/2 cup of red wine. Add next six items to the pan, cover and simmer for 1 hour. Add remaining wine and continue simme- ring for another hour. Crush capers and mix with sour cream, add to saucepan-incorporate it, add olives and serve with a side dish of roasted sweet peppers and anchovies

Penne Alla Melanzani - Italian Recipes [1-12-15]

Penne Alla Melanzani

Ingredients

eggplant ( 4 small Italian)
fresh plum tomatoes ( 2 lbs) fresh basil ( chopped)
garlic ( 6 cloves)
olive oil
pecarino cheese
hot pepper
butter
salt ( 1? tbsp)

Directions

Wash eggplant and dice into cubes. Heat oil in skillet, put in eggplant and sprinkle with salt; saute until soft. Set eggplant aside. Boil tomatoes in water ( about 3 min.) and remove skin. Chop and brown garlic in olive oil-butter mixture. Add tomatoes, chopped basil and a pinch of hot pepper and cook for several minutes. Add eggplant to sauce and simmer. Bring a large pan of water to boil with salt. Cook penne until al dente. Drain pasta, add sauce, and garnish with grated cheese and basil.

Pear Sorbet (Sorbetto alle Pere) - Italian Recipes

Pear Sorbet (Sorbetto alle Pere) - Italian Recipes

Ingredients

2 cups water
1/3 cup granulated sugar
4 medium-ripe pears, 1 1/2pounds,peeled, cored and cut into pieces.
Juice of 1 lemon
3 tablespoons brandy

Directions

Put the water and sugar in a small saucepan and bring to a gently boil over medium heat. Cook until sugar is all dissolved and syrup is medium thick, 6-7 minutes. Transfer syrup to a bowl and cool. Put the pears, lemon juice, grappa or pear brandy, and cooled syrup in a blender, and process until smooth. Pour the misture through a strainer and into cover cantainer and put in th freezer.

Serves 4

Pasticciera Cream - Italian Recipes [1-9-15]

Pasticciera Cream

Ingredients

3 tablespoons sugar
3 egg yolks
3 tablespoons flour
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla
2 cups milk
1 tablespoon butter
 
Directions:

Put sugar, egg yolks, flour, lemon rind and vanilla in a saucepan and mix well. Scald the milk and pour over mixture, beating constantly with electric hand  mixer. Continue cooking on low heat stirring with a wooden spoon until mixture  reaches the boiling state. Continue to cook another 4 minutes stirring   constantly. Remove from heat and add butter and mix well. Pour into a bowl and   let cool, stirring occasionally to prevent a skin from forming over top of cream.

Serves 4.

Italian Recipes: ITALIAN POT ROAST [25-8-15]

Italian Recipes: ITALIAN POT ROAST

Ingredients

 6 oz. fresh mushrooms
 1 cup hot water
 2 Tbs. cooking oil
 2 large onions, chopped
 3 - 4 lb. chuck roast
 1/2 tsp. salt (cancel if tenderizer is used)
 1/4 tsp. each pepper and ginger
 4 cloves garlic, minced or mashed
 1 - 8 oz. can tomato sauce
 1 - 2 1/4 oz. can sliced black olives

Directions

 Wash mushrooms and soak in 1 cup hot water for at least 30 min. Drain, discard soaking liquid and slice in 1/4" strips.  Heat cooking oil in large heavy stew pot, (or Dutch Oven) add onions and cook until golden brown.  Remove with slotted spoon and reserve.  Sprinkle with salt (or Tenderizer), pepper, and ginger.  Brown both sides in oil remaining in pot.  Distribute onions and garlic around meat, cover and
 cook over very low heat for one hour.  After 1 hour add mushrooms, tomato sauce, and olives.  Cover and simmer 1 to 2 hours longer. Drain off liquid and skim off any excess oil and fat.  Dissolve 2 to 3 tsp.  corn starch in liquid and return liquid to pot and simmer for 15 minutes until gravy thickens. 

Serves 6 to 8.

Italian Recipes: Italian Torte [05-08-15]

Italian Recipes: Italian Torte

Ingredients

 1 package (16 to 20) sun-dried tomatoes
 12 slices provolone cheese
 1/2 cup pesto
 16 ounces cream cheese, softened
 1 to 2 cloves garlic, minced

Directions

Place the tomatoes in a medium-size bowl and pour in enough boiling water to cover.  Let stand for 8 to 10 minutes or until softened.  Drain well.  Chop finely.

Cut a piece of cheesecloth large enough to cover the bottom and sides as well as extend over the top of a loaf pan.  Dampen with water and arrange in the pan.

Line the pan with 4 slices of the provolone cheese, covering the entire bottom and sides of the pan by overlapping the slices.  Spread half the pesto over the provolone.

Combine the cream cheese and garlic in a bowl.  Layer 1/2 of the cream cheese mixture, 1/2 of the tomatoes and 1/2 of the provolone in the prepared pan.  Spread with the remaining 1/4 cup pesto.  Layer the remaining cream cheese mixture, tomatoes and provolone cheese over the top.

Pull the cheesecloth tightly across the top; press down to remove excess oil and to mold the torte to the pan.  Chill in the refrigerator for at least 4 hours.  Bring to room temperature before serving.  Turn out on serving platter and remove cheesecloth.  Serve with crackers or sliced bread.

Hint:  May be stored in the refrigerator for up to 3 days.  May use sun-dried tomatoes packed in oil, drained and rinsed well instead of the packaged sun-dried tomatoes.

Yield: 10 servings