Italian Recipes

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.

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

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

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

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.

Ingredients:

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.

Ice cream is really a traditional Italian treat. Squeezed between homemade sponge cake and a fluffy meringue topping, it turns into a fantastic British dessert: Baked Alaska.

Sponge cake smothered with ice cream and topped with a layer of meringue – baked Alaska is 1 of those retro puddings that everyone loves, even if it’s not chic to say so. But now it’s coming back into fashion – even Michelin starred chef Heston Blumenthal has a recipe for baked Alaska, though he does serve his on dry ice for added drama. It is not the simplest dish to make, but is well worth the effort. This recipe, for a chocolate baked Alaska, which appears here with permission, comes from Masterchef presenter Gregg Wallace’s cookbook Gregg’s Favourite Puddings (Octopus £17.99). Gregg uses chocolate ice cream to give a twist to this traditional pudding – should you can get hold of some very good high quality Italian ice cream it will make the dish even a lot more delicious.

Ingredients (serves 10)

For the Sponge:

* 50g (2oz) unsalted butter, softened, plus extra for greasing
* 50g (2oz) caster sugar
* 1 egg
* 40g (1 ½ oz) self-raising flour
* 1/4 teaspoon baking powder
* 15g (½oz) cocoa powder
* 2 tablespoons coffee flavoured liqueur

For the Topping:

* 1 litre (1 ¾ pint) round tub chocolate ice cream
* 250g (8oz) plain chocolate, broken into pieces
* 75g (3oz) unsalted butter
* 4 egg whites
* 250g (8oz) caster sugar
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Italian Cream Cake is far more of a Southern dish than Italian. But that does not stop this cake from being extremely delicious. Should you like your cake wealthy and full of goodies, you should give this one particular a try. While the true history of this recipe is lost, we can still take pleasure in this tasty cake.

This cake is also recognized as Italian Wedding Cake. You’ll find also clues that may well link this cake using the Delmonico or Hummingbird cakes. It is ideal for any special occasion. The cake is at its greatest when it remains moist, so don’t over bake. Once you have it mastered, this cake will probably be both rich and delicate. You tend not to even need to frost it properly. Traditionally, it is supposed to look rustic, so smearing the cake with frosting in all its rough-hewn glory should be far more than adequate.

Recipe for Italian Cream Cake

Why save this recipe for a distinctive occasion when you can make it whenever you would like?

What You Will need

* 1/2 cup butter, softened
* 1/2 cup shortening
* 2 cups sugar
* five huge eggs, separated
* one Tablespoon pure vanilla extract
* 2 cups all purpose flour
* 1 teaspoon baking soda
* one cup buttermilk
* one cup coconut

Pecan Cream Cheese Frosting

* one cup chopped pecans
* one package product cheese (8 oz), softened
* 1/2 cup butter, softened
* 1 Tablespoon pure vanilla extract
* 16 ounces powdered sugar, sifted

How to Make It

Preheat your oven to 350 degrees Fahrenheit. Oil and flour three nine inch cake pans and set aside for later. Mix the butter and shortening inside a significant bowl. Using a medium velocity on your mixer, lotion it right up until it can be light and fluffy. Add the sugar inside a slow, steady stream to your mixture, beating effectively. Add the yolks a single at a time, blending each a single fully prior to adding the next. Stir inside the vanilla.

Combine the flour and baking soda in a very bowl. Add the dry ingredients to the butter mixture, alternating using the buttermilk. Begin using the dry blend and end using the dry mix. Use a low speed to blend collectively. Stir in the coconut. Wash your beaters until they’re clear. In another huge clear bowl, beat the egg whites until eventually you form stiff peaks. Fold gently in to the batter.

Pour batter in to the cake pans and bake within the oven for 25 minutes or till a knife inserted within the center comes out clear. Let pans cool on wire racks for ten minutes. Remove cakes from pans and let them finish cooling on wax paper lined racks.

Frosting:

Roast the pecans in a very little pan at 350 degrees Fahrenheit for 5 to 10 minutes or until lightly toasted. Let them cool. This adds a lot of flavor. Beat vanilla, butter, and product cheese together at medium velocity right up until it really is creamy. Add 2 cups of sugar just a little bit at a time on low till entirely blended. Turn up the mixer to high to smooth out the frosting. Stir from the pecans.

Lay the first cake layer on a platter and apply a layer of frosting. Top with the second cake layer and repeat. Leading together with the third cake layer. Apply the remaining frosting to your leading and sides of the cake. Decorate with additional pecans if you wish.

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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Chicken Marsala is 1 of my favorite chicken dishes. It’s a traditional Italian recipe and a comfort food I can’t live without. I love the mushrooms and the sweet taste with the wine along with the salty prosciutto. I’m sure everybody makes this dish his or her own way, but this is how I do it and everybody seems to enjoy it.

See my “Cook’s Notes” on how you can make this ahead of time for an straightforward dinner party dish.

Ingredients:

* 4 skinless, boneless, chicken breasts (about 1 1/2 pounds fillet and pounded thin)
* 1-8 0z. container of mushrooms, sliced
* ½ cup of flour, for dredging
* 1/4 cup olive oil
* four slices of prosciutto, chopped
* one cup Marsala wine
* 1/2 cup chicken stock
* three tablespoon unsalted butter
* 1/4 cup chopped flat-leaf parsley
* Salt and pepper

Directions:

On a cutting board, fillet each chicken breast and trim off any fat. Location two pieces of chicken at a time between two items of parchment paper as seen in photo below. Pound which has a flat mallet, until finally the cutlets are about 1/4-inch thick. Set aside and repeat until finally all of the chicken is pounded thin. Put some flour inside a shallow dish. Season each side of your chicken cutlets with salt and pepper. Dredge every single cutlet lightly on each aspect with flour.

Heat the oil in a very skillet around medium-high warmth. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on every facet until eventually golden. Once the chicken is brown, spot the pieces in a single layer on a cookie sheet having a rim, or a glass casserole dish. Continue till all the chicken is browned.

Lower the warmth to medium and add the prosciutto to the drippings within the pan, sauté for a minute or two until eventually browned. Add the mushrooms, season with a little salt and pepper and sauté till they are nicely browned on every single side. Turn up the heat and pour the Marsala inside the pan and boil down for any minute so the alcohol cooks off. Then add the chicken stock along with the butter. Permit it to cook to get a minute or two. Pour the sauce around the chicken, cover with foil and location within a 350-degree oven for about 20 minutes. Remove chicken and sprinkle with fresh parsley ahead of serving.

Cook’s Notes:

Entertaining a big crowd:

I enjoy to produce chicken Marsala for big parties or family dinner parties. It is such a yummy treat and every person appears to love it. You are able to simply double or triple the recipe. If I’m having a large dinner party I will typically make things ahead of time and refrigerate them.

It is possible to sauté the chicken, spot it inside a baking dish or cookie sheet and cover it with foil. Then cook the sauce separately and set aside in a separate bowl. Refrigerate every thing and take it out 20 minutes before company arrives. Then preheat your oven, pour sauce over chicken and cook for 20-30 minutes just before serving.

Cooking suggestions:

Filleting and pounding the chicken into thin cutlets is really a ought to for this recipe. When I make chicken people normally ask “how come it’s so tender and it is possible to cut it with a fork?” This is because I fillet it and pound it. Should you don’t have a kitchen mallet be sure to pick a single up. You can discover them within the supermarket where they have cooking utensils. They normally come in wood or metal.

Ingredients:
1 pound fine-quality chocolate, for instance Valrhona
1/2 cup sugar
6 tablespoons all-purpose flour
5 egg yolks
3 entire eggs
three sticks unsalted butter, softened

Directions:

Preheat oven to 350 degrees F.

Utilizing a box grater or perhaps a sharp knife, chop the chocolates into tiny pieces. Place the chopped chocolates in a double boiler, or inside a bowl, placed over barely simmering water. Melt the cacao slowly until smooth, stirring occasionally.

Inside a separate bowl, mix the sugar, flour, egg yolks and eggs. Whisk to combine entirely.

When the chocolates is fully melted, remove it from the heat and stir in the softened butter. Combine the chocolate-butter mixture with the egg mixture, stirring to incorporate.

Spray a standard-size muffin tin or perhaps a 9-inch cake pan with a light coating of nonstick spray.

If generating individual cakes, use a small ladle to fill every muffin cup 3/4 full (the cake will puff up)! Bake for 12 minutes, or until the edges from the cakes pull away from the pan.

If creating a 9-inch cake, scrape all the batter into the prepared pan and bake for 25 minutes, or until eventually the sides from the cake pull away from the pan.

The top of the cake need to be dry when carried out, but in the event you serve it warm, the center will still be moist with molten cacao. Budino may possibly be rewarmed briefly in oven before serving.

Might be served with vanilla-bean ice cream or with gelato of choice. For a more elegant presentation, pair budino with fresh cream and raspberries (or strawberries) or with thin, bias-cut slices of caramelized banana.

This recipe from CDKitchen for Chocolate Budino (Italian Pudding Cake) serves/makes 12

The Baccala Salad is often served during Christmas Eve in most Italian homes. It is salt cod which is delivered straight from Norway. This special recipe for this salad can feed around 4 persons.

Ingredients:

Salt cod, soaked, drained, 1lb

Garlic cloves, chopped, 2 pcs.

Extra VCO, 4 tbsps

Lemon, juiced, 1 pc

Whole and cured black olives, ½ cup

Celery stalk, diced, 1 pc

Black pepper, freshly ground, ½ tsp

Red pepper flakes, ¼ tsp

Directions:

Place the soaked salt cod fish in a medium sized saucepan. Add just enough amount of water to cover the fish by 1 inch. Bring it to a boil and let it simmer for 3 minutes or until it gets flaky but make sure to not overcook. Remove and drain the cod. In a bowl, mix it with some garlic, celery, olives, black and red pepper, lemon juice and olive oil. Bread the fish apart in medium sized pieced before adding to the bowl. Toss it with the mixture and refrigerate for an hour before serving. Serve it cold or at room temperature.

Photos via yummymeatwhiz.com

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