Lasagna Spinach Goat Cheese

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Gourmet Italian Recipes, Italian Food Online, Italian Meat Recipes, Pasta Italiano, Sauces

This lasagna consists of two of my favorite elements, goat cheese and spinach, and typifies my most recent appreciation for a lot more basic lasagna dishes. It’s a very easy lasagna recipe, but simplicity is indeed what would make Italian cuisine so wonderful. As long as you acquire excellent excellent elements, you may produce fantastic dishes with just a couple of objects. I’ll encourage you to make your personal pasta noodles which definitely does make this dish added particular, but should you be definitely pressed for time try to buy fresh retailer purchased sheets.

Serves six


3 (14 oz) Cans Chopped Italian Tomatoes

3 Cloves Garlic Minced

2 Tablespoons Olive Oil

5 Tablespoons Chopped Clean Basil

Pinch of Red Pepper Flakes

Salt & Pepper

Pasta Dough:

three Cups Unbleached Flour

4 Large Eggs

Pinch of Salt

Other Components:

1 (16 oz) Bag Refreshing Spinach

1 (6 oz) log Goat Cheese

1 1/2 Cups Grated Mozzarella

1 Cup Grated Parmesan Cheese

To create the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center. Break the eggs into this well, and start to scramble each egg with a fork as it can be being extra. Start to incorporate the eggs and flour by slowly bringing a lot more flour in from the inside edges of the well. Continue adding the flour to the eggs until they are no longer runny. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.

Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.

Use a pasta roller or roll by hand to produce extended sheets of pasta 1/4 thick. I use my Kitchen Aide table mixer with the pasta attachment and roll my pasta to the third last position or to variety six on the dial. After rolling, cut into 12 inch lengthy strips. Precook in boiling water for 30 seconds, then place in ice water. Dry and set aside on clean kitchen towels.

To create the sauce, cook the garlic in the oil until it really is tender. Finally add the tomatoes, basil and seasonings. Bring everything to a boil and then reduce heat to a simmer. Cook for about 10 minutes until thickened.

Cook the spinach by either steaming it or by using the microwave. Allow to cool and squeeze to remove as a lot of the liquid as doable. Coarsely chop.

To assemble the lasagne, add about 1/2 cup of sauce to the bottom of a large lasagne pan. Add a little water and mix. Make an overlapping layer of the noodles across the bottom of the pan. Spread a large spoonful of sauce on top rated, making sure the noodles are well covered. Take about a quarter of the spinach and layer on top rated of the sauce. Sprinkle some of the mozzarella on top. Add the next layer of noodles, then sauce, then break up some goat cheese on best. Sprinkle with some of the parmesan cheese. Continue layering in this fashion, alternating spinach and goat cheese layers. Spoon enough sauce to cover the leading, and then sprinkle on the last of the parmesan and mozzarella cheese. Drop small dollops of the goat cheese to finish. Cover the dish with foil and refrigerate until ready to bake.

Preheat oven to 350 degrees F. If the lasagna was refrigerated, allow it to come to room temperature before baking. Bake for about 30 minutes. Remove the foil topping and bake an added 15 minutes or until the major is lightly browned and the lasagna is bubbling. Let rest 10 minutes before cutting.

Grilled Pork Chops With Nduja & Honey

Author: kel15  //  Category: Italian Meat Recipes, Pork

Umbria is well-known for it is pork, and when we are in residence there, we do indeed seem to take pleasure in a fair number of pork dishes. This dish combines a lovely pork chop with the really addictive spicy pork/chile spread from Calabria known as Nduja. My husband’s roots are Calabrian and we both enjoy spice in our food. When we stumbled across nduja for the very first time at a multi regional marketplace in Umbria we both fell in adore with the taste. Nduja might be discovered sold fresh, stuffed in a sausage casing and sold like a substantial sausage which you open and scoop out or use to spread on anything you desire, or a lot more commonly in tiny jars which is what we utilised in this recipe. Though it is illegal to import meat items into the US, you will discover a couple of US organizations that now make their own nduja, including Boccalone.

The inspiration for this recipe came from two distinct sources. The first is which has a lovely recipe for Pork Blade Steaks with nduja and honey which is served with an arugula salad, and my second source of inspiration was a dish I’ve enjoyed quite a few times in Umbria that involves serving grilled pork chops topped with chopped radicchio salad dressed with balsamic vinegar. I adore both dishes and 1 day when I had bought lovely pork chops at our local butcher and was in search of preparation suggestions, I decided to brine the chops, grill them, then leading them with the nduja and honey as directed within the recipe. Brining is simply soaking meat in a sugar/salt/water mixture just before cooking which maximizes the moisture and tenderness of the meat. To serve my version of this pork dish, I gently sauteed some thinly sliced radicchio and served it along with the chops. Now, I do apologize for the photo as for some reason I discovered this a tough dish to obtain a decent image of. I’ve in fact made a variation of this dish several times already but was never happy sufficient with the photo to post the recipe. To serve this dish, I truly location the radicchio on leading of the pork chop as they are meant to be eaten together but show them side by side in my photo so you’ll be able to superior see how delicious that pork chop looks. The mixture of spicy meat spread, sweet honey, and bitter radicchio along with tender moist, pork is genuinely incredibly highly addictive!

Serves 4
Adapted from

4 Meaty Pork Chops (About 3/4 to 1 Inch Thick)

3 Cups Water

6 Tablespoons Coarse Kosher Salt

3 Tablespoons Sugar

2 Tablespoons Olive Oil

Salt & Pepper

4 Ounces Nduja (soft, spicy salami)

2 Tablespoons Honey

To Serve:

1 Modest to Medium Round Head Radicchio Lettuce, Cored And Cut Into Thin Slices

1 Tablespoon Oil

Salt & Pepper

Combine the 3 cups water, Kosher salt, and sugar in 15 x 10 x 2-inch glass baking dish. Stir until salt and sugar dissolve. Place pork chops in the brine within the baking dish. Cover and chill at least 2 hours and up to four hours. Once brined, remove from the liquid and pat the chops dry with paper towels. Rub with the olive oil and season with salt and pepper. Heat up your grill to it’s highest temperature as you would cook a steak.

Grill the chop on each side for about 3-4 minutes and then flip as needed until they reach the internal temperature of 150-155 degrees. Thicker chops will take longer and may need to be flipped more than twice in order to keep them from becoming charred. Once the chops have been turned for the last time, spread each on 1 side with some of the nduja, and keep on the grill another minute or two until it melts. Spread it evenly across the top of the chop with a knife. Remove from the heat to a warmed platter, drizzle 1/2 teaspoon of the honey over each chop, and cover.

In a substantial pan, heat the oil and toss in the radicchio. Cook for 4 to 5 minutes or just until the radicchio begins to soften. Season with salt and pepper. Serve the chops with the radicchio on the side or on top of the chops.

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.

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.

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.


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


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.


Serves 4 to 6

Juicy Lamb Chops With Mint Pesto

Author: kel15  //  Category: Dinner, Everyday Italian Recipes, Italian Food Online, Lamb, Lunch

Lamb chops are essentially delicious when cooked correctly, and make a great exceptional dish for entertaining or for a fantastic Sunday dinner with family. The inclusion of the mint pesto creates just a little variation on the usual mint gravy or jelly. We are lucky enough to have lamb chops available to us to purchase which are already boned, but bone in lamb chops are surely just as tasty.


4 Meaty Lamb Chops (About 2 Inches Thick)

3 Tablespoons Olive Oil

Salt & Pepper to Taste

Mint Pesto:

1/4 Cup Whole Blanched Almonds, Lightly Toasted

1/3 – 1/2 Cup Extra Virgin Olive Oil

3/4 Cup Fresh Basil Leaves, Washed And Patted Dry

1 1/4 Cups Fresh Mint Leaves

3 Medium Cloves Garlic

Salt And Pepper

1/4 Cup Parmesan Cheese (Optional)

To Make The Pesto: Put the almonds, cheese (if using), and the olive oil in a food processor and pulse until pureed. Add the basil, mint, and garlic and process to a smooth texture, adding additional olive oil until the mixture is the consistancy of a thick sauce. Cover and refrigerate for at least 1 hour for the flavors to meld. Taste for salt and pepper and add if needed. Serve the pesto or refrigerate up to 24 hours, bringing it back to room temperature before serving.

Preheat oven to 475 degrees. Remove lamb from the refrigerator and allow to come to room temperature. Rub with olive oil, and sprinkle liberally with salt and pepper. Place the lamb in an oven proof heavy frying pan and sear on one side until golden brown. Turn the chops and place in the preheated oven. Cook for about 10 minutes, or until medium rare (125 degrees internal temperature tested with a meat thermometer). To serve, drizzle each chop with a good helping of the mint pesto over each.

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

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.

Quick Recipe: Italian Pork Dinner

Author: carla_guillermo  //  Category: Italian Meat Recipes, Pork, Quick & Easy

italian pork dinner

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

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.

Fesa di Tacchino agli Aromi

Author: daphne reyes  //  Category: Authentic & Traditional Italian Recipes, Italian Meat Recipes

Fesa di Tacchino agli Aromi

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
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).

Chicken, Broccoli Rabe & Feta on Toast

Author: daphne reyes  //  Category: Authentic & Traditional Italian Recipes, Italian Meat Recipes

Chicken, Broccoli Rabe & Feta on Toast

4 thick slices whole-wheat country bread
1 clove garlic, peeled (optional), plus 1/4 cup chopped garlic
4 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut crosswise into 1/2-inch pieces
1 bunch broccoli rabe, stems trimmed, cut into 1-inch pieces, or 2 bunches broccolini, chopped (see Ingredient note)
2 cups cherry tomatoes, halved
1 tablespoon red-wine vinegar
1/8 teaspoon salt
Freshly ground pepper, to taste
3/4 cup crumbled feta cheese

1.Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic.
2.Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 minutes. Transfer the chicken and any juices to a plate; cover to keep warm.
3.Add the remaining 2 teaspoons oil to the pan. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 minutes. Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 minutes. Return the chicken and juices to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes. Serve warm over garlic toasts.