Italiansrecipe

Sara-Nara Sauce

A friend dubbed this “Sara Nara,” but it’s my mother’s recipe. She told me she got in many years ago from an Italian neighbor in New York. Mom didn’t speak Italian and the neighbor didn’t speak English, but they managed to understand each other enough to create this wonderful meaty sauce with meat balls.

The leftover sauce freezes very well (this would be great for OAMC), but if you have leftover meatballs too, you can make delicious meatball subs the next day. — posted by SheCooksToConquer

Tags: Friend, Italian, Neighbor, Recipe

Pasta Alla Norma

I was in Italy this summer and I came back with several Italian cooking magazines.
This recipe is from Sale & Pepe(salt and pepper).
It was very simple and fast. I really liked it.
I did use SUPER FRESH organic tomatoes and eggplant and I firmly believe that makes a huge difference. — posted by MsPia

Tags: Believe, Cooking, Italian, Pepe, Recipe, Sale

Healthy Italian Bread Sticks or Pizza Crust

Healthy vegan Italian Bread Sticks or Pizza Crust! I’ve given directions below in how to make this as Italian Bread Sticks, but to turn it into Pizza Crust is quite simple. Simply omit the Italian seasoning, garlic and onion powder from this recipe and roll to fit 2 medium sized pizza pans and TADA you have pizza crust. Freezes well also. From “The Best of Silver Hills Delicious Vegetarian Cuisine” cookbook. — posted by Enjolinfam

Tags: Bread, Cookbook, Cooking, Crust, Cuisine, Delicious, Garlic, Healthy, Italian, Pizza, Powder, Recipe, Sticks, Vegetarian

Capellini Amatriciana

A traditional Amatriciana sauce (which comes from the Italian town of Amatrice, near Rome) would be made with cured pig jowl. For convenience (who knows where to get cured pig jowl in this country?), but also for health, lean Canadian bacon has been substituted. From the Healing Kitchen @ wholehealthmd.com. — posted by mailbelle

Tags: Amatriciana, Capellini, Healthy, Italian, Traditional

Italian Bread Salad

Here’s a unique use for a Boboli pizza crust: make a bread salad. The Boboli crust is nice and substantial and stands up well to the liquid ingredients in this no-cook salad. If you use the English cucumber, there is no need to peel or seed. Recipe from Linda Larson at About.com. — posted by Lorraine of AZ

Tags: Boboli, Bread, Cooking, Cucumber, Italian, Larson, Linda, Liquid, Pizza, Recipe, Salad, Substantial

Donofrio Sunday Gravy

This “gravy” aka tomato/pasta sauce, is the sauce I grew up on. I am Italian, and many Italians make their sauce in many ways. I am a big fan of letting the natural flavors come through without adding sugar, etc. So, there will be no adding of sugar at all. This sauce is slightly sweet, and truely delish! After the gravy has been cooking for a few hours, dip some italian bread or a slice of mozzerella in to taste…you’ll be glad you did!!! (you will need a HUGE pot for this!) (some of these ingredients I never measure, so as the sauce cooks, keep tasting and add ingredients as needed) ***(This sauce FREEZES VERY WELL…) — posted by Erin101378

Tags: Cooking, Donofrio, Flavors, Freeze, Gravy, Italian, Letting, Natural, Sauce, Sunday, Sweet

Italian Sausage and Greens Soup

This is a recipe from my father who was from Louisiana and loved his greens with bacon! He ended up being a Navy cook during the war and served a version of this soup on his ship. I add other vegetables such as corn, green beans, squash, etc. This soup is better the second day!! — posted by Chef #511661

Tags: Better, Cooking, Greens, Italian, Recipe, Sausage, Served, Soup, Squash, Vegetables, Version

Fish in Eggplant Bolognese Sauce

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

Tags: Bolognese, Bread, Cod, Dish, Eggplant, Fish, Halibut, Italian, Kitchen, Olive, Recipe, Sauce, Tilapia

Slim’s Sub and Pizza Bump

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

Tags: Better, Cold, Cooking, Dish, Dressing, Good, Home, Interested, Italian, Pizza, Salad, Sauce

Artichoke Hearts a La Francese

“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

Tags: Artichoke, Bread, Butter, Copia, Delicious, Dish, Francese, Hearts, Italian, Restaurant, Style