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

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.

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

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


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.

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.

Pizza Marinara With Arugula & Parmesan

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Side Dishes/Snacks

Marinara pizza, that is just pizza dough topped with some good high quality tomatoes, and thinly sliced garlic without cheese, has usually been 1 of my preferred pizzas. I played about with this traditional Italian pizza by just adding fresh peppery arugula and shaved Parmesan cheese and genuinely loved both the flavor and texture. This is a superb pizza choice for people who adore pizza but are searching to make healthier eating selections, and also you really do not miss the absence of cheese. I adore this pizza drizzled having a small spicy olive oil prior to serving, but we do like to add just a little heat to our pizzas.

You are able to make your own pizza dough by selecting either my Tipo 00 Flour Pizza Dough recipe, my recipe for Fundamental Pizza Dough, or get premade dough fro your local bakery or grocery store.

two Balls Pizza Dough (About 8 Ounces) See Above Choices

2 Cups Quick Tomato Sauce

2 Cloves Garlic, Peeled And Finely Sliced

4 Tablespoons Olive Oil

4 Cups Fresh Washed And Dried Arugula

1/2 Cup Shaved Parmesan Cheese

Preheat oven to 500 degrees F. If using a pizza stone, let heat for a minimum of 20 minutes. On a lightly floured surface, roll out 1 from the dough balls into a 12 inch circle. Location the rolled dough onto a pizza peel or baking sheet lightly sprinkled with cornmeal. Spread one cup of the sauce across the leading with the pizza, leaving a one inch border all across the edge. Spread half the garlic cloves on leading from the sauce and drizzle together with the olive oil. Bake for 10 to 15 minutes, or till it’s bubbly and brown. Top immediately together with the arugula and shaved Parmesan cheese and serve. Prepare the second pizza in the exact same manner.

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.

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)


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.


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

Italian Cream Cake

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Cakes, Desserts, Festivals & Events, Gourmet Italian Recipes, Italian Food Online, Quick & Easy, Side Dishes/Snacks

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.


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.

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

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.


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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Torta di Patate

Author: aclazaro  //  Category: Authentic & Traditional Italian Recipes, Quick & Easy, Side Dishes/Snacks

The Torta di Patate is really a very tasty pie that is made up of mash potato. It can eaten either cold or hot, whatever you choose. It can also be eaten as a primary course or maybe your tea time snack. Some even take it as their main meal. In every Italian picnic basket, this can be surely found. This recipe would serve 4.


Plain flour, 250 grams

1 large egg


A pinch of salt

A tbsp of butter

Ovenproof dish

Mixing bowl

Rolling pin


You must pour the flour into the mixing bowl. Add salt, egg, water and turn it into a dough mixture. Wrap it in a cling film and place it inside a refrigerator to cool for about 30 minutes. Then it is time for you to prepare the filling. Do procedures as you would in making the usual mash potato and make it as filling for your dough. You must also prepare the crust and cook it through the oven. It is really served best with some salad.

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Polenta With Easy Microwave Approach

Author: aclazaro  //  Category: Authentic & Traditional Italian Recipes, Quick & Easy, Side Dishes/Snacks


  • Salt
  • Parmesan cheese, 3 oz.
  • Unsalted butter, 3 tbsp.
  • Polenta, 1 cup
  • Water, 3 ½ cups


Use some large microwave dish to place the polenta in combined with water without bringing to so much of a boil. Mix the water and polenta and cook for about 5 minutes without cover. After the given time, stir it then put in microwave for another 5 minutes without cover still.

After that time, take out the dish from the microwave and mix in some 3 tbsp of butter and the parmesan cheese. You can also choose the asiago cheese. Flavor it all up in any means you like. You can spread this polenta in a pan and chill it inside the refrigerator.

Photo via

Cheese Tortellini Soup

Author: aclazaro  //  Category: Quick & Easy, Side Dishes/Snacks, Soups


  • Grated parmesan cheese
  • 1 pack of tortellini, refrigerated
  • Salt and pepper
  • ½ cup fresh basil leaves
  • 2 cups, baby spinach leaves, pre-washed
  • 1 can of Italian style tomatoes, stewed
  • ½ cup of red wine, dry
  • 4 cups of chicken broth


Mix the broth, wine and some stewed tomatoes in a huge pot and make it boil. Add up the tortellini and cook for around 5 to 7 minutes or just follow the cooking time said on the  package. Add the basil and spinach leaves and cover the pot. Remove the pot and let it stand on room temperature for 2 more minutes until all the leaves have wilted.

You can now pour the soup in the bowl and top with some parmesan cheese.

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