Ginger Biscotti with Pistachio

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Desserts

There’s nothing more exciting than a saccharine food that comes at the end of a luscious meal. And here is a perfect dessert to complete the course. Presenting the authentic Italian Dessert, the Ginger Biscotti with nutty Pistachio.


  • 2/3 cup almonds
  • 1 3/4 cups cake flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 6 tablespoons white sugar
  • 2 tablespoons orange zest
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 2/3 cup coarsely chopped pistachios


  1. Grease and flour one large baking sheet.
  2. Finely grind the almonds with the flour, ginger and baking powder in a food processor.
  3. Beat the butter, brown sugar and white sugar until light and well blended. Add the grated orange peel, egg and vanilla and beat well. Mix in the dry ingredients and beat until just blended. Stir in the pistachios.
  4. Divide the dough in half. Using floured hands, roll each half on a lightly floured surface into a 1/2 inch log. Arrange logs on the prepared baking sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate for about 1 hour.
  5. Preheat oven to 350 degrees F (175 degrees C). Brush dough logs with beaten egg and sprinkle with 2 teaspoons white sugar. Bake logs until deep golden brown and firm to the touch, about 30 minutes. Let logs cool for 10 minutes.
  6. Reduce oven temperature to 300 degrees F (150 degrees C).
  7. Using a serrated knife cut logs crosswise into 1/2 inch thick slices. Arrange sliced cut side down on baking sheet. Bake at 300 degrees F (150 degrees C) until deep golden on top, about 12 minutes. Turn biscotti over and bake other side until deep golden, about 12 minutes. Transfer biscotti to a rack and cool completely. Store in airtight container at room temperature.

(Photo via

The Divine Sweetness of Tiramisu

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Desserts

It’s time to make one of the most popular Italian cakes that really tastes heaven in your mouth. It is light, creamy pastry that has the rich aroma of strong brewed coffee and enticing allusion of the liquor.

Here are the ingredients:

  • 5 egg yolks
  • 1/4 cup white sugar
  • 1/2 cup Marsala wine
  • 1 cup heavy cream, chilled
  • 2 tablespoons white sugar
  • 1 pound mascarpone cheese
  • 2 cups strong brewed coffee, room temperature
  • 2 tablespoons white sugar
  • 1/2 cup brandy
  • 1 tablespoon vanilla extract
  • 48 ladyfinger cookies
  • 3 tablespoons unsweetened cocoa powder


  1. To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.
  2. Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.
  3. In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9×13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.

If you don’t have mascarpone, you can substitute it with 16 ounces of cream cheese combined with 1/2 cup heavy cream and 5 tablespoons sour cream.

(Photo via

The Bacon Alfredo Pizza

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Italian Appetizers, Quick & Easy

Here is another mouth watering, quick and easy pizza made with fine pizza crust mix, a jar of scrumptious Alfredo sauce, bacon, and mozzarella cheese.

Here are the ingredients:

  • 2 packages pizza crust mix
  • 1 cup hot tap water
  • 3/4 cup Alfredo sauce
  • 1 lb shredded mozzarella cheese
  • 4 slices bacon, fried and crumbled


  • Preheat oven to 425 degrees. Prepare the pizza crust following the directions as labeled on the package. Pat dough into an 18 inch pizza pan lined with nonstick aluminum foil. Bake in the oven and place it on the lowest rack for 5 minutes. Remove crust from oven and top with flavorsome Alfredo sauce and crumbled zesty bacon. Sprinkle with shredded mozzarella. Put the pizza back in the oven and place it in the middle rack for 15-20 minutes or until cheese is melted and crust is light golden brown.
  • It is good to melt butter on the edge of the crust after adding the toppings to give it an extra nice color and flavor.

(Photo via

Make Your Own Pizza Dough.

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Quick & Easy, Side Dishes/Snacks

Making a homemade pizza is economical and fun. It’s easy to create your own pizza recipe provided everything is set on the table, like the variety of toppings you can get from a grocery store and a ready to cook dough. Although, it’s more exciting and cost effective if you make your own pizza bread.

But you need to have the right tools to begin with. Of course a dough roller is an essential tool to form the preferred thickness of your crust.

And now here are the ingredients:

  • 4 cup of all purpose flour
  • 1 1/2 cups of warm water
  • 1 package of active dry yeast
  • 1 tsp. salt
  • 2 Tbls of extra virgin olive oil
  • 1 Tbls of sugar


In a large bowl pour in warm water and sugar.  Stir to dissolve sugar. Add yeast and gently stir until yeast is dissolved. Let mixture sit for around 15 minutes to activate yeast. Add oil and salt and gently stir. Then add one cup of flour and mix, add a second cup of flour and mix until sticky. Add third cup of flour and mix until dough becomes thick. Place the dough on a floured board and gradually knead in the remaining flour. Dust with extra flour and continue kneading until dough becomes firm. About 10 minutes.

Kneading is complete when you have a smooth silky ball of dough. It’s better to over knead than to under knead. Grease a large bowl with a little oil then place dough in the bowl turning once to coat the dough. Cover with a dish towel an place in a warm place for about 2 hours allowing the dough to double in size.

Take the dough out of the bowl and cut in half and roll the into two balls. With a rolling pin roll the dough and place onto a grease baking pan or carefully place in the stove on an already heated pizza stone. Cover and let it sit in a warm place for around another hour.

Finally, you can start putting toppings on your dough to make the pizza you’ve always wanted.

(Photo via

Italian Baked Chicken and Pastina

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Italian Appetizers, Italian Meat Recipes, Pasta Italiano, Side Dishes/Snacks

Try this homey recipe, it combines the Succulent. Juicy. Tender baked chicken and the fine taste of little pasta or pastina.


  • 1 cup pastina pasta (or any small pasta)
  • 2 tablespoons olive oil
  • 1/2 cup cubed chicken breast (1-inch cubes)
  • 1/2 cup diced onion (about 1/2 a small onion)
  • 1 clove garlic, minced
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 1 cup shredded mozzarella
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon butter, plus more for buttering the baking dish


Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

(Photo via

Cozze e Patate

Author: lokipup66  //  Category: Italian Appetizers, Quick & Easy, Side Dishes/Snacks

If you want to amaze your friends with another mouth watering authentic Italian cooking, here is a good quality recipe that only requires a few basic ingredients. It is simple and delicious and economical to make. A combination of mussels and potatoes called Cozze e patate.

Here are the ingredients:

  • 1 Kg (2.2 lb) Fresh mussels
  • 1 Kg (2.2 lb) Potatoes
  • 4 Eggs
  • 60 g (2 ½ oz) Parmesan or Pecorino cheese (grated)
  • A small bunch on flat leaf parsley (finely chopped)
  • 1 Fish stock cube
  • 2 Cloves of garlic
  • Extra virgin olive oil
  • Salt and black pepper for seasoning


Take a deep pan and spread some olive oil in the bottom. Slice all the potatoes, making slices 2- 3 mm thick, and sprinkle with black pepper and drizzle again with olive oil. Then Prepare some fish stock. Dissolve one fish stock cube in 450 ml (¾ pt) of boiling water. Now, put the pan on low heat and add a couple of ladles of fish stock. Next, cover with a lid and steam the potatoes for about 15-20.

Meanwhile, chop the parsley. Break the eggs into a small bowl and stir with a fork. Add the parsley and parmesan cheese; season it with black pepper and a bit of salt. This will be your cream sauce for the mussels and potatoes

Now it’s time to cook the mussels in a pan with olive oil and garlic. Then stir so that all the mussels are coated with the garlic flavored oil. Once it is cooked, you can set the steam potatoes in a pan with the cooked mussels on top and bake in the oven for 15-20mins at 200 degrees Celsius.

Enjoy and Serve with a glass of white win

(Photo via

Gourmet Pizza – Ham and Feta Cheese

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Quick & Easy

Are you crave craving for a crusty base with melted pool of cheese and mouth watering toppings?  There is nothing more tempting than the scrumptious scent of Italian herbs, parched to perfection on an Italian Gourmet Pizza.

You can prepare to make pizzas at home with leftover meat and vegetables to give it a unique taste .All you need to make a gourmet pizza are the following:  crust, a sauce of your choice, topping (vegetables or non-vegetables) and cheese. Just add less toppings to make it simple and keep its flavor.
Here are the Ingredients:
1 Large pizza crust
1/2 Cup pizza sauce of your choice
1 Cup Feta cheese
1 Cup Mozzarella cheese
1 Cup sliced ham (you can also use leftover ham)
½ Cup mushroom (sliced)
½ Tsp each of crushed oregano, red pepper and basil
Salt to taste

Preheat the oven to 400 degrees F. On a greased pan, place the pizza crust. Smear the pizza sauce over the crust. Sprinkle mozzarella cheese evenly over the pizza and arrange the sliced ham over the cheese. Sprinkle the mushroom slices. Over the mushroom, sprinkle the feta cheese evenly. Sprinkle salt, oregano, basil and pepper over the cheese and bake for 10 to 15 minutes, until the cheese turns brown and the crust is crisp.

You can always shift to vegetable toppings instead of meat.

(Photo via

Italian Beef Sandwich

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Italian Appetizers, Italian Meat Recipes, Quick & Easy, Sandwich, Side Dishes/Snacks

Here’s a quick sandwich recipe that everyone would love. Enjoy the appetizing thin slices of seasoned roast beef, dripping with meat juices on a dense Italian roll.

Here are the ingredients:

  • 4 pounds boneless rump roast
  • 6 cloves garlic, slivered
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon crushed red pepper
  • 1 tablespoon dried oregano


  1. Preheat oven to 250 degrees F (120 degrees C). Make a cut in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
  2. Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
  3. The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

Spinach Fettuccini with Mussels

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Italian Appetizers, Pasta Italiano, Seafoods

If you’re craving comfort food, and that means pasta in particular, creamy, delicious and satisfying with a few extra delectable ingredient then you might want to try this recipe, using spinach fettuccine instead of regular pasta for a vegetable boost and tender mussels to create a zesty flavor.

Here are the Ingredients:

•48 fresh mussels
•1 garlic clove
•1 cup dry white wine
•1 pound spinach fettuccini
•2 tablespoons butter
•1/3 cup olive oil
•1/4 cup fresh lemon juice
•3 Roma tomatoes


Blanch, peel, seed and chop tomatoes. Wash and cover mussels with water. Let stand for 3 to 4 hours, changing the water several times. Drain and put in a large, covered saucepan. Add garlic pieces and wine. Cover pan and steam mussels over low heat until the shells open. Discard any unopened ones. Remove mussels from shells, reserving juice. Discard shells.

Cook pasta until it is al dente. Drain and return to the saucepan. Add butter, olive oil, lemon juice and juice from steamed mussels. Add half of the mussels and half of fresh tomatoes, and toss pasta well. Empty mixture of pasta and sauce into a large bowl. Arrange remaining mussels and tomato pieces on top of pasta and serve.

Pasta Corta con Salmone e Noci

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Pasta Italiano, Quick & Easy, Seafoods

Here is a classic romantic dish, so simple  and easy  to prepare with a little extra to make it luscious  and more appetizing, the Pasta Corta con Salmone e Noci: or Pasta with Salmon and Walnuts.


  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 4-5 walnut meats, chopped
  • 2-3 ounces (50-75 g) smoked salmon, shredded
  • 1/3 cup heavy cream
  • Salt & pepper
  • Flour, for thickening (optional)
  • 2 tablespoons minced parsley
  • 1/2 pound (200 g) short pasta, along the lines of farfalle (bow ties).


Bring salted pasta water to a boil and while the pasta is cooking sauté the garlic in the oil in a skillet, discarding it when it has browned. Add the nutmeats, cook them for a few minutes, then add the salmon and season lightly. Add the cream and heat through, thickening the sauce with a little flour if you want. Drain the pasta and turn it into the skillet. Toss over a brisk flame for a minute, stir in the minced parsley, and serve.

You can also try salted smoked tuna which is as good as salmon.

Buon Appetito!