Caico e Pepe

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Lunch, Pasta Italiano, Quick & Easy

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This easy Roman dish is pure comfort food too as being pretty inexpensive and effortless to make. Though it originated in Rome, it can be a widespread dish seen on restaurant menus across Umbria as well. When I want a light, tasty pasta dish, this is usually my 1st selection. In Umbria, it can be normally made with Umbria’s conventional pasta strangozzi, and may well or may possibly not incorporate just a little chopped guanciale or pancetta. I am giving the simple recipe for Cacio e Pepe also as an Umbrian variation below. Although Cacio de Roma cheese is typically utilised in combination with Pecorino Romano, really feel absolutely free to use just grated Pecorino cheese. Freshly cracked black pepper definitely makes this pasta so do not use standard pepper.

Serves 4

1 Pound Spaghetti

4 Tablespoons Extra-virgin Olive Oil

2 Teaspoons Freshly Cracked Black Pepper

1 Cup Finely Grated Aged Pecorino Romano Cheese (Reserve 1/4 For Serving)

3/4 Cup Finely Grated Cacio de Roma (Or 1 3/4 Cups Total Grated Pecorino)

Bring a significant pot of salted water to a boil. Add the pasta, and cook until al dente. Although the pasta is cooking, heat oil in a skillet over medium heat until hot. Add the pepper and cook until fragrant, 1-2 minutes. Drain the pasta, reserving 1 cup of pasta water. Add 3/4 cup pasta water into skillet using the oil, and then bring to a boil. Using tongs, transfer pasta to skillet. Sprinkle 3/4 cup every Pecorino Romano and Cacio de Roma (or solely Pecorino if making use of just one cheese) over the pasta. Toss the pasta using the cheese and oil mixture to combine until sauce is creamy and clings to the pasta without having clumping, adding some extra pasta water if essential. Transfer to 4 plates and sprinkle with remaining Pecorino and far more black pepper.

Risotto With Fava Beans, Pancetta & Candied Lemon

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Gourmet Italian Recipes, Healthy Italian Recipes, Italian Food Online, Lunch, Quick & Easy

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For those who don’t have access to fresh fava beans, I feel you could substitute peas, and despite the fact that the flavor might be distinct, I think it would be delicious as well.

Serves 4 As A Initial Course
Adapted From Cucina Italiana (Italian Version) by Deborah Mele

2 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

1/2 Cup Finely Chopped Onion

1/2 Cup Finely Chopped Pancetta

1 1/2 Cups Arborio Rice

1/2 Cup White Wine

6 Cups Vegetable or Chicken Broth

1 1/2 Cups Fresh, Shelled Fava Beans

1/2 Cup Fresh, Chopped Parsley, or Other Fresh Chopped Herb

To Finish:

Candied Lemon (See Recipe Below)

1/4 Cup Grated Pecorino Romano Cheese

2 Tablespoons Butter

Heat the four tablespoons of butter and oil in a heavy saucepan. Add the onions and cook until translucent. Add the pancetta and cook until no longer pink. Add the rice and stir until it is nicely coated using the butter and oil mixture. Start to add the wine, and stir continually over medium heat until it truly is absorbed. Start off to add 1/2 cup of hot broth, stirring as it really is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously. About 10 minutes into the cooking time, add the fava beans and continue cooking for about 15-20 minutes a lot more, or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and also the pecorino cheese. Serve, scattering the candied lemon on top of each bowl of risotto.

Candied Lemon

1/2 Cup Sugar

1/2 Cup Water

1 Lemon

Heat the sugar and water in a small pan and cook until the mixture starts to become syrupy and just begins to color. Eliminate the peel from the lemon and cut away as a lot as the white pith as you’ll be able to having a sharp knife. Cut the peel into thin strips and drop into the sugar syrup. Cook for about 3 minutes over medium low heat. Eliminate the peel from the syrup, letting it cool on a plate until required.

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SPaghetti Ubriachi – Drunken Spaghetti

Author: kel15  //  Category: Everyday Italian Recipes, Pasta Italiano, Quick & Easy, Spaghetti

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Spaghetti Ubriachi, or Drunken Spaghetti is really a common Tuscan dish that people also make inUmbria when the new wine reaches the marketplace each and every year. It is a great dish to look at because the pasta cooked inside the red wine takes on a gorgeous ruby red color. Usually do not be concerned about getting tipsy while consuming this pasta as the alcohol burns off with all the heat leaving just a beautiful hint of sweetness to the pasta.

I’ve seen a myriad of variations of this straightforward recipe over the years but this really is the basic recipe we use that consists of new red wine, and olive oil flavored with garlic and pancetta. You may also substitute anchovies for the pancetta in case you choose (and like anchovies ~ I do not!) but the saltiness with the pancetta pairs properly with the sweetness of the wine. If you are not able to get your hands on a brand new red, I’d recommend using a Chianti wine which has a robust flavor to it and isn’t too high-priced. You really tend not to wish to be working with your husband’s $100 special red to cook pasta in! We do not top this pasta with cheese as we actually like to delight in the exclusive flavors of this dish, but when you definitely have to add cheese to your pasta I’d suggest an aged grated Pecorino.

1 Pound Spaghetti

4 to five cups Red Wine

6 Tablespoons Further Virgin Olive Oil

3 Cloves Garlic, Peeled & Minced

3/4 Cup Chopped Pancetta

Salt & Pepper

Red Pepper Flakes (Optional)

3/4 Cup Finely Chopped Fresh Parsley

Grated Pecorino Cheese (When you Should)

Bring a large pot of salted water to a boil, and cook the pasta for 2 or 3 minutes. Although it can be cooking add the wine to a second large pot and bring it to a boil. Drain the pasta well and add it for the pot with red wine and continue to cook an additional 6 to 7 minutes or just until the pasta is “al dente”. Even though the pasta is cooking inside the wine, in a frying pan, heat the oil and cook the pancetta until light brown and just beginning to crisp, Add the garlic, stir nicely and remove from the heat. Season with salt, pepper and red pepper flakes.

Drain the pasta once more of whatever wine is left (most will have been absorbed by the pasta) and add the drained pasta to the pancetta and oil mixture. Toss effectively and cook more than the heat for a minute or so until it can be well blended and piping hot. Add the parsley, toss and serve.

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Nutella Recipes: Almond Tartlets

Author: kel15  //  Category: Desserts, Italian Food Online, Quick & Easy

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A lot of people probably have created these tartlets in the past using jam or preserves as a filling but here is a recipe on how to make them with Nutella for World Nutella Day this year. These little tartlets are seriously effortless to place together, and are just the right size for a tasty snack. Just use a teaspoon of Nutella for the filling of the tartlets, but you may use slightly more if you prefer. But teaspoonful was just adequate to give the tartlets a good surprise chocolate center.

Makes 6 (1/4 Cup Capacity) Tartlets
by Deborah Mele

1 Cup Almond Flour

1 2/3 Cup Powdered Sugar

3/4 Cup All-purpose Flour

1/2 Teaspoon Baking Powder

5 Medium Egg Whites

4 1/2 Ounce Melted Butter

1 Teaspoon Almond Extract

For Filling & Topping:

Nutella

1/4 Cup Thinly Sliced Almonds

Powdered Sugar

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Preheat oven to 350 degrees F. Lightly grease 6 fluted tartlet pans. In a bowl, add the flours, sugar, baking powder, egg whites, butter, and almond extract. Whisk ingredients together until blended. Spoon the mixture into the prepared tartlet pans. Add a teaspoonful of Nutella to the center of each tartlet pan. Sprinkle the tops of each with some almonds. Place the tartlets on a baking sheet and bake for about 25 minutes, or until lightly golden brown and set. Cool to room temperature, then lightly dust with powdered sugar.

Orecchiette With Fresh Tomatoes & Pecorino

Author: kel15  //  Category: Dinner, Everyday Italian Recipes, Lunch, Pasta Italiano, Quick & Easy

This is really an easy and delicious pasta dish. And you will be amazed with how tasty it will be when you are done. Tomatoes of each description are accessible locally at this time, and I decided to use cherry tomatoes rather than the chopped plum tomatoes. It is better to prepare the tomatoes a couple of hours prior to cooking your pasta as the tomatoes will break down a bit, releasing their juices which helps to create a sauce.

You can use any firm Italian cheese that you prefer, but I used a nice Pecorino Romano in my dish. This dish works greatest if the cheese is freshly grated using a box grater so when the little slivers of cheese meet the hot pasta they melt into the pasta. Be sure to taste the pasta prior to adding salt as the cheese is fairly salty on it’s own.

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Serves 4-6
1 Pound Orecchiette Pasta

2 Pints Ripe Cherry Tomatoes (Or About 3 Cups Ripe Plum Chopped Tomatoes)

2 Large Garlic Cloves, Minced

3 Tablespoons Olive Oil

Sea Salt

Cracked Black Pepper

Red Pepper Flakes

1/4 Cup Fresh Basil, Finely Chopped

3 Cups Freshly Grated Pecorino Cheese

Cut the tomatoes into quarters, and mix with the garlic, olive oil, a pinch of salt, pepper, red pepper flakes, and fresh basil in a bowl. Let rest for at least two hours before you are ready to cook the pasta.

Cook the orecchiette in a large pot of boiling water until it is al dente. Drain, keeping a small cup of the pasta water. Mix the tomatoes and cheese into the pasta, tossing to combine. Add a little of the pasta water if the pasta seems dry and mix well. Taste, and season with additional salt if needed and additional cracked black pepper. Serve hot.

Beef Rolls In Red Wine Tomato Sauce – Beef Braciole

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Beef, Dinner, Everyday Italian Recipes, Gourmet Italian Recipes, Italian Food Online, Italian Meat Recipes, Lunch, Quick & Easy, Sauces

These delicious, tender beef rolls are cooked in a powerful tomato and wine sauce. They go perfectly with a side dish of Risotto Milanese, garlic mashed potatoes, or polenta.

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Serves 6

1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices

2 Cloves Garlic, Finely Minced

2 Tablespoons Fresh Rosemary

6 Thin Slices Of Prosciutto, Cut In Half

1/4 Cup Grated Parmesan Cheese

1/3 Cup Olive Oil

1 Cup Dry Red Wine

1 Carrot, Finely Chopped

1/2 Onion, Finely Chopped

1 Celery Stalk, Finely Chopped

2 Cups Chopped Canned Tomatoes

Salt & Pepper

1/4 Cup Chopped Fresh Parsley

Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.

Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet. Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice.

Holiday Seafood Salad – Antipasti di Mare

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Gourmet Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Italian Food Online, Low Fat, Lunch, Quick & Easy, Salads, Seafoods, Side Dishes/Snacks

This is really a fantastic Christmas Eve appetizer but is delicious all year round. This seafood salad normally contains octopus as well as shrimps, scallops, and calamari, but in case you prefer, it is possible to certainly leave the octopus out. The octopus takes a much lengthier cooking time, so should you decide on to include it, you’ll need to add an extra hour or so to your preparation time.

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Serves 6

3 Cups White Wine

5 Bay Leaves

2 Cloves Garlic, Crushed

2 Lemons

1 Pound Calamari, Cleaned And Cut Into Rings

1 Pound Medium Shrimp, Cleaned And Deveined

1 Pound Scallops 3 Cups Cooked Octopus Cut Into 2 Inch Pieces

1 Cup Black Olives (Optional)

Dressing:

1 Cup Extra Virgin Olive Oil

1/2 Cup Lemon Juice

3 Large Garlic Cloves, Thinly Sliced Br/>

1/4 Cup Chopped Parsley

Dash Red Pepper Flakes

Salt & Pepper To Taste

In a stockpot, combine 3 quarts of water, the wine, bay leaves, and crushed garlic. Slice the lemons in half and squeeze the juice into the mixture. Drop the lemons into the pot. Bring the mixture first to a boil, then reduce the heat to medium low.

First cook the shrimp, cook 2 minutes and remove from the pot. Cook the calamari 1 1/2 minutes and remove from the pot as well. If you are cooking scallops, cook in the same manner for 2 minutes. Mix the seafood together and set aside. If you are cooking octopus, add it to the pot, and cook it for about 45 minutes to an hour or until it is tender. Remove it from the pot and let it cool. Remove the skin and suckers, and cut it into bite sized pieces. Mix the octopus with the other ingredients.

Place the seafood in a bowl and add the chopped celery. Add the dressing ingredients and mix well. Cover and let marinade a minimum of 12 hours. Just before serving, adjust the seasonings, and add the black olives if you are using them. Serve.

Rigatoni With Sausage Cream Sauce

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Lunch, Pasta Italiano, Quick & Easy, Sauces, Sausages, Side Dishes/Snacks

This is really a bona fide simple Italian recipe and a quickie to make. The sausage could be cooked and cut a couple of hours before as well as the sauce may be prepared while the water for the pasta is boiling. This recipe
may also be created using a tomato sauce rather than the cream sauce.

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Ingredients:

1 lb sweet Italian sausage (with fennel)
1/2 cup (1 stick) unsalted butter
1 cup heavy cream
1/4 tsp freshly grated nutmeg
Salt
Freshly grounded black pepper
1 cup freshly grated Parmigiano cheese
1 lb Rigatoni
2 tbsp minced parsley leaves

Preparation:

1 – Place the sausage in a saucepan with 1 1/2 cups water. Cover, bring to a boil and turn heat down to low. Simmer, covered for about 10 minutes. Remove from heat and let sausage cool to room temperature. Remove casings from sausage and chop finely.

2 – In a medium skillet, melt 1/2 cup butter over medium heat. Add heavy cream, turn heat to low and cook until mixture is well blended and slightly thickened, stirring once or twice with a wooden spoon. Stir in sausage, nutmeg, 1/2 tsp salt and pepper and cook for 1 minute. Stir in Parmigiano cheese and remove from heat.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix 3/4 of the sauce with the pasta and spoon remaining sauce on top. Garnish with minced parsley and serve with additional freshly grated Parmigiano cheese.

Mangiare!

Serves 4 to 6

Seafood Manicotti

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Gourmet Italian Recipes, Italian Food Online, Lunch, Quick & Easy, Seafoods

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An Italian traditional recipe for your next get together with friends and family or for that up coming big special occasion! Enjoy!

Ingredients:

1 quart whipping cream
20-30 Manicotti
2 lbs large raw shrimp, peeled, deveined, and chopped
3 tablespoons butter
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup chopped celery
1 garlic clove, minced
Salt
Freshly Ground Black Pepper
1/4 teaspoon cayenne pepper
1 lb fresh Crab Meat, drained
1 cup shredded Cheddar Cheese
1 cup shredded Parmesan cheese

Preparation:

1 – Combine whipping cream, salt, pepper, and 1/4 teaspoon cayenne pepper in a saucepan and cook over medium-high heat for 30 minutes or until thickened and reduced to 2 cups; set aside. Cook the manicotti according to the package directions; drain and set aside.

2 – Heat butter in a large Dutch oven over medium-high heat; add onion, 3 tbsp butter, chopped green bell pepper, garlic, and chopped celery. Cook, stirring constantly, for 5 minutes or until tender. Add the shrimp and crab meat, and cook, stirring constantly, for about 5 minutes or until shrimp turns pink. Cool for 10 minutes, and drain well.

3 – Combine the seafood mixture and the whipping cream mixture. Fill the manicotti shells, and place in 2 lightly greased 11×7 inch baking dishes. Sprinkle with cheeses, and cover with foil. Bake at 350F for 15 minutes.

4 – Uncover and bake for 10 additional minutes. Serve immediately.

Serves 6 to 8

Minestrone Soup

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Healthy Italian Recipes, Quick & Easy, Soups, Vegetarian

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My family loves this soup. It’s easy, it cleans out the cabinets as well as the fridge, and it truly loads an awful lot of fiber and vegetable-goodness into each and every bowl. A traditional Italian vegetable soup loaded with flavor. Give this Italian recipe a try!

Ingredients:

3 garlic cloves
3 large onions
2 celery sticks
2 large carrots
2 large potatoes
3 1/2 ounces green beans
3 1/2 ounces zucchini
4 tbsp butter
1/2 cup olive oil
2 ounces bacon, finely diced
7 cups vegetable or chicken stock
1 bunch fresh basil, finely chopped
3 1/2 ounces chopped tomatoes
2 tbsp tomato paste
3 1/2 ounces Parmesan cheese rind
3 ounces dried spaghetti, broken up
salt and pepper
frshly grated Parmesan cheese, to serve

Preparation:

1 – Finely chop the garlic, onions, celery, carrots, potatoes, beans and zucchini making use of a sharp knife.

2 – Heat the butter and oil together in a huge saucepan, add the bacon and cook for a couple of mins. Add the garlic and onion and fry for a couple of mins, then stir inside celery, carrots, and potatoes and fry for 2 mins longer, stirring the vegetables occassionally.

3 – Add the beans towards the saucepan and fry for 2 mins. Stir inside zucchini and cook for two mins longer. Cover and cook all of the vegetables, stirring frequently, for about 15 mins.

4 – Add the stock, basil, tomatoes, tomato paste, and cheese rind and season to taste. Bring to a boil, lower the heat and simmer for one hour. Remove and discard the cheese rind.

5 – Add the spaghetti pieces towards the pan and cook for 20 minutes. Serve sprinkled with freshly grated Parmesan cheese.

Servings: 8 to 10