Italian Recipes

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

Sauce:

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.

Any Italian recipe with “arrabbiata” in its title might be a little spicy, because the word translates as “angry” and means hot chile peppers have been added towards the ingredient list. The good thing about creating this sort of recipe at home is that you control the amount of heat you need inside your dish and can add added should you like things truly HOT, or add much less if you choose a more subtle heat. One dish which will be seen just about everywhere in Italy also as in North America is Penne all’Arrabiata which is merely penne pasta topped having a spicy tomato sauce. In Umbria, a well-liked dish that could be identified in a lot more casual trattorias, or in household properties is Pollo all’Arrabbiata, or Chicken In Spicy Tomato Sauce.

Serves 4
by Deborah Mele

8 Small To Medium Chicken Thighs (Or 1 (3 Pound) Chicken Cut Into Pieces)

5 Tablespoons Olive Oil

1 Smaller Onion, Peeled & Finely Diced

5 Cloves Garlic, Peeled & Minced

1 Red Chile Pepper, Finely Minced

3/4 Cup Dry White Wine

1 1/2 Cups Chopped Tomatoes

Salt & Pepper

1/4 Cup Chopped Fresh Parsley

1 Teaspoon Dried Italian Seasoning Mix (Or Oregano)

To Serve:

Green Tops From Scallion Onions

Heat the olive oil in a heavy bottom pan large enough to hold all the pieces once browned, and once hot, brown half the chicken pieces on each side until golden brown over medium high heat. Brown the rest of the chicken pieces and then move all to a plate. Add the chopped onion towards the pan and cook over medium heat until soft and translucent. Add the garlic and chile pepper towards the pan and cook another minute or two until fragrant. Add the wine towards the pan and turn the heat up to high. Use a fork to scrape up any brown bits off the bottom of the pan, and cook until the wine has reduced by 1/3 volume. Return the chicken pieces towards the pan along with the tomatoes, dried seasoning, and parsley. Season with salt and pepper and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about an 45. Remove the cover, and cook an additional 15 minutes. At this point, the sauce should have thickened and the chicken should be so tender it falls off the bone. Alternately, at this point you could place the pan in an oven preheated to 325 degrees F. and cook for 45 minutes, then uncover and cook an additional 15 minutes.

To serve, place the chicken on a warmed platter and spoon the sauce over top. Sprinkle with the chopped onions and serve immediately.

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.

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

Ingredients:

• Salt, pepper
• ¼ tsp hot red pepper flakes
• Fresh basil leaves, large and chopped
• 1 tsp Italian seasoning
• 1 tsp dried oregano
• 1 tsp balsamic vinegar
• 4 tbsp tomato paste
• 1 can of diced tomatoes
• 3 garlic cloves

Directions:

Get the garlic minced and chop all the basil leaves. Drain up the tomatoes and reserve its liquid. Transfer all the tomatoes in a blender as you add up some sugar, salt, tomato paste, and pepper for some few seconds. Then add up the liquid of the tomato as required.

Stir everything well and this will make about 1 ½ cups.

Photo via andreasrecipes.com

Ingredients:

• Salt and pepper for taste
• ½ cup, extra virgin olive oil
• ½ cup of Parmesan cheese, grated
• 2 garlic cloves, chopped and peeled
• ¾ cup of walnuts and pine nuts
• 4 cups, basil leaves

Directions:

Add up all the ingredients in a blender except the olive oil. Add it a little at a time and blend it until it reaches a level of consistency. Then it is ready to be served on your favorite dish.

Photo via goodhousekeeping.com

Ingredients:

• ½ tsp, oregano (dried)
• 10 torn fresh basil leaves
• Red pepper, crushed, for tasting
• Salt
• 1 35 ounce can of whole plum tomatoes
• 4 garlic heads, peeled and chopped
• ¼ cup of extra virgin olive oil

Directions:

Open your can of tomatoes and crush them using your hand in a bowl before you set them aside. Heat up the olive oil in a huge saucepan under some medium heat. Add up the garlic to your oil and cook until they are light brown in color. Just make sure that it won’t burn.

Add up the tomatoes with their liquid in the pan with oil and garlic. Watch out for the oil might splatter and then add some oregano. Stir it up and let it boil. Season it with some salt and pepper until it fits your taste. Lower the heat until the sauces simmers. Break up the tomatoes while waiting so that the sauce would thicken.

Add the fresh basil and wait for a few more minutes before the sauce is finally done. You can pour it over your pasta.

Photo via blog.pennlive.com

Ingredients:

• 1 tbsp of capers
• ¼ cup of Kalamata olives. Chopped
• 6 tomatoes, sliced
• ½ tsp grounded pepper
• ½ tsp salt
• 1 tsp olive oil
• 1 tbsp Parmesan cheese, grated
• 1 tbsp parsley, chopped
• 1 tbsp fresh basil, chopped
• 2 cloves of garlic
• 1 can of 28 ounce plum tomatoes

Directions:

Put all the ingredients except for the chopped tomatoes, capers, olives in the blender. Process them until they are smooth. Once you remove from the blender, mix in the chopped tomatoes, capers and olives. Serve it instantly and cover. You can refrigerate it for 2 days.

Photo via slashfood.com

Ingredients:

• ¼ cup milk
• 5 oz gorgonzola sauce
• 3 tablespoons of butter
• ¼ cup of cream
• 3 tablespoons of freshly grated Parmesan cheese
• Some salt and pepper to taste

Directions:

Put all the milk into your pan or bowl (pyrex) and add in three tablespoons of butter which is cut into pieces. Then place the whole bowl inside the microwave oven and heat it up until the butter melts all the way and the milk gets warm enough. Stir and combine the gorgonzola sauce and mix it until the cheese melts again with the milk to achieve a pasty texture.

Add some cream and blend until it creates a smooth texture with the use of a blender. Put in some salt and pepper for the right taste and you can pour it over any kind of pasta that you have prepared. If you have made that is good enough for more than one serving, then you can just refrigerate for several days more and just reheat it in the microwave all over again.

Photo via foodnetwork.com

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.