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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Roasted Red Pepper & Chickpea Soup

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Gourmet Italian Recipes, Healthy Italian Recipes, Italian Food Online, Side Dishes/Snacks, Soups

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This can be a truly basic soup that could possibly be changed in numerous ways. You could add some pancetta even though making the soup or as a garnish when serving, you could add some rice or smaller shaped pasta to the soup as it simmers, or you could ladle the soup over a slice of crusty grilled country bread rubbed with garlic. I’m attempting to keep my lunches light and healthy this spring, so I basically served the soup with a sprinkling of fresh herbs on top. I discovered the beans seriously added texture and created a soup that was hearty enough to maintain you satisfied on it’s own. The flavors within the soup truly strengthen as it sits, so it’s a fantastic soup the day just before you strategy to serve it and let it sit inside the refrigerator overnight. Simply reheat just before serving!

Serves 4

3 Medium Sized Red Peppers, Cleaned & Roasted (See Below)

1 Medium Onion, Peeled & Finely Diced

2 Carrots, Trimmed, Peeled & Finely Diced

2 Cloves Garlic, Peeled & Minced

2 Cans Chickpeas (Garbanzo Beans – 15 Ounces Each) Drained

3 Tablespoons Olive Oil

4 Cups Chicken Or Vegetable Broth

1 Tablespoon Honey

Pinch Red Pepper Flakes (Optional)

Salt & Pepper To Taste

To Garnish:

Extra Virgin Olive Oil

Cracked Black Pepper

Fresh Chopped Oregano or Thyme

To roast the peppers, preheat the broiler to high. Cut the peppers into quarters lengthwise, removing the core, membranes & seeds. Cover a baking sheet with aluminum foil and lay the peppers cut side up on the baking sheet. Place under the broiler and cook until the skin is blistered and slightly blackened. Remove the peppers from the baking sheet and place in a plastic bag and let sit until cool enough to handle. At this time, the skin should easily slide off the peppers. Coarsely chop the peppers.

In a heavy sauce pan heat the oil and cook the onion, carrots, and garlic until softened. Add the roasted peppers, broth, one can of chickpeas, honey, roasted red pepper flakes (if using) salt and pepper. Bring to a boil, then reduce the heat to a simmer and cook over low heat for 20 minutes. Taste, and adjust seasonings. Use a hand wand, or process the soup in batches in your food processor or blender, and puree until smooth. Add the remaining can of chickpeas, return the soup to the pot, and continue to cook for an additional 10 minutes.

Serve soup warm in individual bowls with a drizzle of extra virgin olive oil, a sprinkling of cracked black pepper, and a little chopped fresh herbs on leading.

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Roasted Tomato Tart With Olive Oil Crust

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Gourmet Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Italian Food Online, Low Fat, Side Dishes/Snacks, Vegetarian

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I would recommend slow roasting big cherry tomatoes or plum tomatoes utilizing my Roasted Tomato recipe unless it’s a time of year whenever you have fresh seasonal tomatoes offered. Should you were creating this tart within the fall when you have access to terrific large, ripe beefsteak tomatoes for example, I’d merely slice them thinly and arrange them on leading of the ricotta filling in an overlapping pattern. Tomatoes like that don’t need roasting!

When it came to producing the crust for my tart, I initially thought I’d go crustless with just a sprinkle of breadcrumbs underneath but I had an olive oil pastry recipe from Colavita I’ve been meaning to attempt so I decided to make use of that. I have been doing my ideal to do lots of my baking with olive oil as opposed to with butter lately with somewhat mixed outcomes. This pastry had rave reviews although so I decided to make use of it for my tart and it turned out fantastic. It is possible to use any ricotta cheese you prefer, but homemade is actually most effective. Should you be stuck employing store brand ricotta, attempt draining it in a sieve over a bowl for a half an hour or so 1st to drain off any excess water initial. I appear to have odd shaped tart pans here in Italy, so I utilised a 12 X 8 inch rectangular pan, but a 12 inch round tart pan would work just fine. This tart is most effective served at room temperature when the flavors genuinely come together, so should you should refrigerate it, let it sit out at room temperature for at the very least 30 minutes to an hour just before you cut into it.

Serves 6 to 8

Olive Oil Pastry:

2/3 Cup Olive Oil

2 1/2 Cups All-purpose Flour

1/2 Teaspoon Salt

1/2 Teaspoon Baking Powder

1 Teaspoon Dried Oregano

1/2 Cup Ice Water

1 Egg

1 Tablespoon White Vinegar

Ricotta Filling:

1 1/2 Cups Ricotta Cheese

1/2 Cup Grated Parmesan Cheese

2 Medium Eggs

Salt & Pepper

Topping:

Tomatoes of Choice – Either Oven Roasted Tomatoes or Sliced Ripe Beefsteak Tomatoes (See Note Above)

2 Tablespoons Olive Oil

Salt & Pepper

To prepare the olive oil pastry, 1st place the olive oil inside the freezer until it really is almost frozen. Place the flour in a bowl and add the baking powder, salt, and dried oregano. In a cup, mix together the egg, vinegar and ice cold water. Once your oil is almost solid, cut it into your flour mixture until you have pea sized crumbs. Add the vinegar/egg liquid slowly, mixing it into the flour until the mixture comes together as a dough. As with any pastry, be careful not to over handle the dough. Dump the dough out onto a lightly floured surface and roll out thinly to fit inside your tart pan. There is enough dough to make a double crust pie, so wrap up the leftover dough and freeze it for another use. Lay your rolled sheet of dough into your tart pan, trimming the edges. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Remove your tart pan from the refrigerator and prick the bottom all over with the prongs of a fork. http://www.italiansrecipe.com/wp-content/uploads/2011/05/roasted-tomato-tart-with-olive-oil-crust-2.jpg

Once the oven has reached 350 degrees, bake the pastry for 10 minutes. Remove from the oven.

Mix together the ricotta, eggs, and grated Parmesan cheese. Season with salt and pepper and spread this mixture evenly over the bottom of your tart pan. Arrange your tomatoes on leading, drizzle with olive oil, sprinkle with some salt and pepper and bake for about 30 to 35 minutes or until the ricotta filling has set, and the pastry is lightly browned. Cool to room temperature just before serving.

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Spinach & Strawberry Salad

Author: kel15  //  Category: Everyday Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Salads, Vegetarian

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It really is strawberry season here in Florida and everywhere you turn you come across lush, ripe Plant City strawberries. I acquire them often when they re in season as unfortunately the season is fairly short, and when the local strawberries are no longer obtainable the only ones you are able to uncover are imported from wonderful distances and just do not have much flavor. When in season, I enjoy my strawberries chopped on yogurt for breakfast, dressed in a little sugar and balsamic vinegar for dessert, or sliced in a salad as shown in this recipe. You’ll be able to effortlessly turn this salad into a major curse by adding some crisp bacon pieces and slices of grilled chicken, but I like it simply with some crumbled goat cheese on top. I utilized a raspberry vinegar in my dressing to intensify the berry flavor too as just a touch of honey for sweetness.

Serves 6

2 Bags (6 Ounces Each) Baby Spinach

1 Pound Fresh Strawberries, Hulled & Sliced

4 Green Onions, Diced

1 Cup Sliced Cucumbers

3 Ounces Goat Cheese

Dressing:

2 Tablespoons Raspberry Vinegar

6 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Honey

1 Teaspoon Poppy Seeds

Salt & Pepper

Place the dressing ingredients in a bowl and stir to mix well. Place the spinach, green onions, cucumbers, and strawberries in a large bowl, and toss with just enough dressing to lightly coat the spinach leaves. Arrange the salad on individual bowls and crumble some goat cheese on leading of each and every plate. Serve immediately.

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Tilapia With Roasted Tomatoes, Capers & Olives

Author: kel15  //  Category: Dinner, Everyday Italian Recipes, Healthy Italian Recipes, Low Fat, Seafoods

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Eating seafood every single night can get high priced unless you are lucky enough to have fresh, locally caught fish inside your region. Here in Florida, tilapia is really a light tasting, inexpensive fish that we buy generally and due to it’s mild flavor it may be utilised in several recipes. We have been buying a significant package of tilapia in bulk at Costco, and I just divide it up at property and freeze in meal size servings. I was calculating the price of this tilapia, and we are able to take pleasure in a good sized tilapia fillet each and every for under $2 a portion by buying it this way. Absolutely not high priced for seafood! When you don’t have tilapia in your location, any mild white fish fillets would do for instance flounder or snapper. I have discovered that the most beneficial method to cook these fillets so they do not dry out would be to either bread them and rapidly pan fry them, or bake them as I do in this recipe in a sauce of roasted tomatoes. This has quickly grow to be our most recent favorite seafood recipe that we have been producing when a week since the new year began simply because it is flavorful, moist, and together with some roasted vegetables makes a ideal quick mid-week dinner. This dish is what Italian house cooking is all about…..fresh local ingredients cooked basically, to truly get pleasure from the natural flavors of the food.

Serves 4

4 Skinless, Boneless Fish Fillets (About 6 Ounces Each)

2 Pints Cherry Tomatoes

3 Tablespoons Olive Oil

1/4 Cup Salted Capers, Rinsed Nicely

Salt & Pepper

4 Tablespoons Chopped Fresh Basil

1/3 Cup Pitted Black Olives

Dressing:

4 Tablespoons Olive Oil

3 Tablespoons Lemon Juice

Salt & Pepper

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Preheat the oven to 375 degrees F. In a casserole dish substantial enough to hold the fish fillets, add the tomatoes, capers, olives, 3 tablespoons olive oil, basil, salt and pepper. Roast the tomato mixture for 12 to 15 minutes or until the tomatoes have softened and begun to release their juices. Use a large spoon to move the tomatoes aside, and lay the fish fillets in the casserole dish side by side. Spoon the tomato mixture on top. In a small bowl mix together the dressing ingredients and drizzle this over the fish. Bake until the fillets flake easily and are cooked through. Serve a fillet per person with a spoonful of the tomato mixture and juice on top.

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.

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

Italian Style Deep Fried Mushroom

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Italian Food Online, Quick & Easy, Side Dishes/Snacks, Vegetarian

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I have seen frozen Fried Mushrooms inside the store. Why you would purchase them I really don’t know. They just take a couple of minutes to put together from fresh mushrooms. It doesn’t make a lot sense unless you might be truly pressed for time. Should you do not like Italian seasoning just substitute traditional breadcrumbs. This is such a excellent side dish it goes very good with practically anything. I used white button mushrooms in this recipe but I am certain portabellas would be just as great if not much better.

Ingredients:

10 ounces whole fresh mushrooms
1 cup flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup water
2 cups breadcrumbs (preferably panko)
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An Appetizing Pesto Herb Spread

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Italian Food Online, Low Fat, Lunch, Quick & Easy, Sandwich, Side Dishes/Snacks

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.

Basic: Italian dressing

Author: carla_guillermo  //  Category: Healthy Italian Recipes, Italian Appetizers, Salads, Vegetarian

If you are like most of the people that visit the supermarket on a regular basis, you may have encountered Italian dressing on the vinaigrette-type bottle. If not bottled, the dressing should be pre-mixed with the dehydrated package contents before use.

italian dressing bottle

The Italian dressing used for a salad (mostly vegetable ones) is consists of a mixture of water and several kitchen condiments, vegetables and spices. These include vinegar, pepper, sugar, corn syrup, oil, onions, bell peppers, corn syrup, garlic, oregano, fennel, salt and dill.

italian dressing

The American style Italian dressing would hopefully imitate the normal Italian setting for a salad preparation where olive oil, vinegar, salt, and sometimes black pepper are being mixed with the salad on the table and gives the freshest aroma.