Italian Recipes

There is nothing more refreshing than a hot bowl of Italian soup to get you through the cold season. Served before a meal or as a meal, this wonderful soup recipe will make anyone relax as the freezing temperatures and high winds enfold their homes.

Let’s make a delicious, quick and easy to make cauliflower soup using canned broth and tomatoes and of course chunks of cauliflower. Just season the soup with a little thyme and nutmeg and your ready for a great meal.

Here are the Ingredients:

• 1 large head of cauliflower
• 1 yellow onion
• 2 carrots, sliced
• 2 cloves of garlic, chopped
• 2 oz. of pancetta, chopped
• 2 Tbls of olive oil
• 1 Tbls of butter
• 1 15oz. can of diced tomatoes
• 2 Tbls of tomato paste
• 1 quart of chicken broth
• 1/2 tsp of freshly grated nutmeg
• 1 tsp of dried thyme
• 1/2 tsp of salt
• 1/2 tsp of freshly ground black pepper
• 1/2 cup of freshly grated parmesan cheese
• 1 pound of ditali pasta

Preparation

• Break the cauliflower up into florets and set aside.
• In a large pot sauté the onions, carrots, garlic and pancetta, in the olive oil and butter for 10 minutes.
• Add the cauliflower, tomatoes, tomato paste, thyme, nutmeg and broth.
• Bring to a boil, reduce and simmer for 45 minutes.
• Season with salt and pepper.
• Bring 4 quarts of salted water to a boil and cook the pasta until al dente, around 8 minutes.

Place the pasta in a bowl and top with soup. Serve with parmesan cheese and a nice Shiraz. Serves 4 to 6 people.

Still thinking of another luscious recipe for the love holiday? Here is one heavenly sapid version of customary pesto that you can dish up this Valentines Day; the “Pesto Herb Spread” is a quick and easy dip appetizer. Best served with pita chips, tortillas or sourdough bread, though you can dip almost anything from carrots, celery, and crackers. Sun dried tomatoes can be extra for a zesty relish. And add the finished spread with almonds or nuts to make it crunchy.

Here are the Ingredients:

• 2 (8 ounce) packages cream cheese
• 3 tablespoons pesto
• 2 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh cilantro

Directions

1. Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro, you can also use fresh parsley. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

And now you’re just ready to start your romantic party. Enjoy the appetizer while it lasts.

Valentine’s Day is a time to express how much you care for your special someone, and what’s more romantic than an elegant dinner for two? And choosing the perfect food resembling a traditional Italian recipe will surely set the mood.  The Ravioli Lasagna which combines the pasta and ricotta in one step, and uses a bottle of spaghetti sauce to save time.  It’s a pretty basic recipe, yet you can do variations, depending on what you like or what you have at hand. You can add ground beef to mix with the sauce, or use ground turkey or chicken instead, just to keep that personal touch.

Here are the Ingredients:

1 (25 ounce) package frozen cheese ravioli

1 (26 1/2 ounce) bottle spaghetti sauce

2 1/2 cups mozzarella cheese, shredded

Directions:

In 9×13-inch dish spread a little bit of sauce at bottom (to prevent sticking).Put on ravioli, as many as will fit without being “tight”. Put on more sauce and then cheese. Repeat until all ravioli is gone. Bake at 375 for 20-30 minutes.

Felice Festa di San Valentino !

Talk about Italian gourmet and Pizza will always be on top of the menu. A world-popular delicacy of Italian origin, made with an oven-baked, flat, round bread that is basically covered with tomatoes or a tomato-based sauce and scrumptious cheese. You can always experience a slice of the ambrosial Italian pie from your local pizzeria or better yet, enjoy a lush of pizza plate that you can make just in the kitchen of your home.  Perhaps, you might want to try this simple delectable pizza recipe in honor of a queen, the “Pizza Margherita. But to begin with, you’ll need dough, you can either buy or make one. And so let’s not make it difficult at first and I suggest that you get a ready to cook pizza dough which you can purchase from a grocery and then you’re just about ready.

To prepare this recipe, you’ll need 1/2 cup tomato sauce or chopped canned tomatoes, about a quarter pound of shredded mozzarella, and 3-4 fresh basil leaves. Spread the tomato sauce on the dough, sprinkle with the mozzarella, and drizzle with a few drops olive oil, add the basil and bake. The pizza will in any case be done when the crust is browned and the toppings are cooked; It takes 3 minutes in a wood-fired oven and about 15 at home.  Finally, you just made yourself an Italian Pizza you’ve always wanted,  the “Pizza Margherita”. Buon Appetito.

If you strongly believe that vegetables should be included in every meal because of its nutritive value, you better check this quick recipe for a change. What you will need:

• 1 pkg. Stouffer’s spinach souffle, thawed
• 2 large eggs
• 3 tbsp. low fat milk
• 2 tbsp. minced onion
• 1/2 c. sliced mushrooms, liquid removed
• 3/4 c. cooked, crumbled bacon, sausage or possibly Italian sausage
• 3/4 c. shredded Swiss cheese
• 1 (9 inch) unbaked pie crust

Directions:
Pre-heat the oven to 400 degrees. In a baking dish, place the pie crust while in a large bowl, mix all the remaining ingredients. Spread the mixture on the crust and bake for 25-30 minutes or until browned.

If you are a meat-lover or you just want to impress your relatives with a great-tasting recipe, this meal would be the answer. You just need:
• 4 pork chops
• 1/4 c. + 2 tbsp Italian salad dressing
• 2 tbsp. oil
• 4 med. potatoes, peeled and thinly sliced
• 1 sm. onion, sliced
• 2 tbsp. butter
• 1/4 c. shredded Mozzarella cheese

Directions:
In a baking dish, pre-marinate the pork chops in 1/4 cup dressing for 3 hours and pre-heat the oven at 375 degrees. In a skillet, heat oil and cook the soaked pork chops until brown. Return the pork chops to the marinade and layered with potatoes, onion and butter. Coat the pork chops further with the remaining dressing and cheese. Bake for an hour or until tender.

If you are into giving bland meals with a bit of twist for your own consumption or to boost your ego on parties and socializations, this recipe is just right for you. What you will need:
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 28 oz can diced chopped tomatoes, not drained
• 6oz can tomato paste
• ¼ cup + 1 tablespoon Vodka
• 1 teaspoon honey
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• ½ cup heavy cream
• ¼ cup Parmesan cheese

Directions:
In a saucepan, heat oil and sauté onion and garlic until brown. Place the tomatoes, tomato paste, vodka, honey, red pepper flakes, salt and pepper and bring to boil. Simmer the mixture uncovered for 15 minutes then add the cream and cheese. Cook and gradually stir until heated through and smooth. This is better served over your favorite pasta or gnocchi.

Time:
very few minutes
Difficulty:
easy recipe Nutrition Facts (amount per serving):
Calories: 484 (kCal) – 2024 (kJ)
Protein: 14.2 (g)
Total fat: 24.1 (g)
Total carbohydrate: 52.8 (g)
Sugars: 4.4 (g)

Ingredients:
13 “piadina romagnola”
300 g (10 1/2 oz) rocket (arugula), finely chopped
375 g (13 oz) mozzarella cheese, cubed
5 tablespoons extra virgin olive oil

Preheat oven to 180°C (350°F). Arrange every piadina romagnola in an ovenproof dish, oiled slightly. Scatter arugula and cheese over the surface. Drizzle with oil. Bake until cheese melts. Cut into quarters and serve hot with a cocktail or a glass of wine. It’s ideal for a snack after the theatre or the cinema.
You can also serve them as starters before an important meal, Italy-style. In this case the doses are enough for more people. Every Italian piadina is enough for 3-4 people.

Time:
preparation: 10 minutes
cooking: about 20 minutes Difficulty:
easy recipeNutrition Facts (amount per serving):
Calories: 423 (kCal) – 1769 (kJ)
Protein: 12.6 (g)
Total fat: 12.5 (g)
Total carbohydrate: 69.3 (g)
Sugars: 3.7 (g)

Ingredients:
4 tablespoons extra virgin olive oil
8 anchovy fillets
2 tablespoons capers in vinegar, well drained
1 tablespoon fresh parsley (or frozen), finely chopped
2 tablespoons dried chives
1 teaspoon dried marjoram
75 ml (3 fl oz – 1/2 C) dry white wine
1 hot red pepper, if you like
3 tablespoons dry breadcrumbs
325 g (11 oz) spaghetti
Salt

This sauce is very easy and quick to do. You can make it while your spaghetti are boiling.
Add the olive oil, the anchovy fillets, the capers, the fresh and dried herbs, the wine and the hot pepper (if you like) in a frying pan. Season with salt and cook over a fierce heat for about 5-10 or until the anchovies are melt and wine is evaporated.
Meanwhile cook your spaghetti, drain them while still very much al dente and turn into the pan with the sauce. Sprinkle with some tablespoons of dry breadcrumbs, stir, return to a high heat, sauté them and serve very hot.

Fesa di Tacchino agli Aromi

Ingredients:
500 g (17 3/4 oz) turkey breast, in a piece
1 little onion
10 tablespoons olive oil
10 tablespoons white wine or vin rosé
1 teaspoon dried bay leaf
1 teaspoon dried thyme
salt
2 tablespoons dried or fresh chives (optional)
balsamic vinegar from Modena, Italy (optional)

In a large bowl, with abundant water, dip the turkey breast; add the cubed onion, wine, dried herbs and 2 tablespoons olive oil.
Cover and allow to marinate for 3-4 hours. Then season with salt and bring to the boil.
When the water begins to boil, lower the heat to just simmering point, cover and leave to cook for about an hour.
Let cool in the cooking stock. Cut the meat into thick slices and dress with olive oil and, if you like, with fresh or dried chives.

The meat is more delicious if you dress it with the balsamic vinegar from Modena – Italy.
If you want to store the stock, ladle it through a muslin-lined sieve or colander into a large bowl. You can store the stock in the refrigerator for up to 2-3 days or freeze up to a year. It can be used for cooking a very good risotto. But you can use it for steaming potatoes (coloured potatoes).