Fast Italian fish dinner recipe. Use any firm white fish. Tilapia, cod , Halibut etc. If you don’t like Olive oil you can reduce the amount.This is meant to be a eaten with bread dipped into the sauce like a mediterranean dish. — posted by Jamilah’s Kitchen
I came up with this recipe in a effort to create a chicken dish that uses Limoncello. The sauce is so good! The capers add a salty pop that is countered well with the sugary Limoncello. Limoncello does not have the acidity of fresh lemons, if you LOVE lemon flavor, add a Tablespoon of lemon juice as well. Bon Appetite. — posted by NcMysteryShopper
They USED to call me “Slim” — that was before I got interested in cooking, lol! Anyway, do you want your Italian submarine sandwiches and home made pizzas to taste much better than they already do? This is an oil-based sauce/dressing that really complements those two dishes in a very positive way. You can also use this as a nice Italian salad dressing if you add the sugar — but for the subs/pizzas, skip the sugar. Just squirt some on the pre-baked products. It’s also good on cold Italian subs. Enjoy! — posted by Bone Man
This is an outstanding dish. I always add some shrimp and mushrooms to the dish. I know the shimp adds more points but it is so worth it. Without the shrimp and mushrooms you get 7 points per serving. Serving size is 1 cup. Serve piping hot while it’s creamiest. Happy eating. — posted by TeresaS
The rich flavor from the smoked mozzarella (mozzarella affumicata) pairs nicely with the sweet and tart flavor of the Caravella Limoncello in this colorful risotto dish. During the fall and winter seasons try substituting diced butternut squash for asparagus its a delicious variation. - Chef Claire Criscuolo at her restaurant Claire’s Corner Copia. My friend Judy has made this dish but I only had a little taste the next day. However, that little bit convinced me I wanted the recipe and here it is! — posted by DiScharf
“For me, anything prepared Francese style - that is, made with lemon, wine, butter and capers - is a rich and wonderful treat. You can serve these delicious artichoke hearts as a side dish or over toasted slices of Italian bread, crostini, for a terrific appetizer. Be sure to spoon the luscious juices over the artichoke hearts as you serve them.” - Chef Claire Criscuolo at her restaurant Claire’s Corner Copia. — posted by DiScharf
My Mum took my sister and I out to lunch in London the other day and we had Italian for lunch. I don’t recall the name of the restaurant but the dish I had was fantastic! It was called Giardiniera I think and contained all the below but also had deep fried spinach and paremsan balls with it. I’ve been unable to replicate the spinach balls (I tried a baked version as well but that didn’t work either) so I’m just listing the pasta and topping for now and maybe eventually I’ll be able to get the rest right. — posted by Wendy-Bob
This recipe from the *Italian Cookbook 2* of the Australian Womens Weekly cookbook series admittedly requires extra work, but makes up for it w/a company-worthy outcome that is visually stunning as a main-dish when served w/an Italian salad + garlic bread. The polenta is stuffed w/salami, sun-dried tomatoes, black olives & cheese. It has 2 cooking steps, but all the prep is done in advance of the final cooking step in the oven. I have not made this recipe yet, but did simplify the recipe & prep. I am hopeful that someone among you will be open to an adventure & give it a try. Pls see my notes Re pan sizes + a 2nd stuffing option at the end of the prep. (This recipe serves 6 as a main-dish or 8 generously as a side-dish. Time does not include chilling the polenta under refrigeration for several hrs or overnite). *Enjoy* ! — posted by twissis
This quick-fix 1-dish meal is from the *Italian Cookbook 2* of the Australian Womens Weekly cookbook series, is definitely company-worthy & showcases 3 of my favorite ingredients - fresh asparagus, smoked salmon & leek. The sauce is rich & the dish follows the Italian tradition of a lrg portion of pasta that is lightly sauced & then served w/an Italian salad + garlic bread. (Time does not include time to cook the asparagus as cooking method is optional). *Enjoy* ! — posted by twissis