Ingredients:
- 1/3 cup of Red Wine
- 1 can of Italian diced tomatoes, with sauce
- 1 tbsp olive oil
- 1/3 tbsp of dried oregano
- ½ tbsp of dried thyme
- 3 pcs of bell peppers of different colors
- 1 onion, cut in huge pieces
- 3 garlic cloves
- 2 packages of Italian sausage, spicy or sweet
- 2 tbsp of olive oil
Directions:
Smash the garlic with a large knife and peel off its skin. Cut them in huge pieces and chop for about an inch each.
Heat up the olive oil in a huge skillet over medium heat and brown up the sausages as you turn them to all their sides for 5 minutes.
Place all the chopped vegetables in the bottom part of the crockpot and pour some wine. Add up the spices and crushed garlic. Pour the canned tomatoes.
Place the cooked sausages on top of the vegetables and cover up. Cook under low heat for about 6 hours.
Photo via southernfood.about.com
Ingredients:
- ¼ cup of parmesan cheese, grated
- 2 tbsp butter
- 1 tsp salt
- 3 ¼ cups of lukewarm water
- 1 cup of polenta
Directions:
Set the oven in 350 degrees F. Mix all the ingredients in a huge bowl and combine it well. Place all the ingredients in a greased baking pan. Bake without cover for 50 minutes. With the use of a fork, stir it well and bake for another 10 minutes. Remove it out of the oven and sprinkle on top with cheese.
Photo via myrecipes.com
If you want to amaze your friends with another mouth watering authentic Italian cooking, here is a good quality recipe that only requires a few basic ingredients. It is simple and delicious and economical to make. A combination of mussels and potatoes called Cozze e patate.
Here are the ingredients:
- 1 Kg (2.2 lb) Fresh mussels
- 1 Kg (2.2 lb) Potatoes
- 4 Eggs
- 60 g (2 ½ oz) Parmesan or Pecorino cheese (grated)
- A small bunch on flat leaf parsley (finely chopped)
- 1 Fish stock cube
- 2 Cloves of garlic
- Extra virgin olive oil
- Salt and black pepper for seasoning
Preparations:
Take a deep pan and spread some olive oil in the bottom. Slice all the potatoes, making slices 2- 3 mm thick, and sprinkle with black pepper and drizzle again with olive oil. Then Prepare some fish stock. Dissolve one fish stock cube in 450 ml (¾ pt) of boiling water. Now, put the pan on low heat and add a couple of ladles of fish stock. Next, cover with a lid and steam the potatoes for about 15-20.
Meanwhile, chop the parsley. Break the eggs into a small bowl and stir with a fork. Add the parsley and parmesan cheese; season it with black pepper and a bit of salt. This will be your cream sauce for the mussels and potatoes
Now it’s time to cook the mussels in a pan with olive oil and garlic. Then stir so that all the mussels are coated with the garlic flavored oil. Once it is cooked, you can set the steam potatoes in a pan with the cooked mussels on top and bake in the oven for 15-20mins at 200 degrees Celsius.
Enjoy and Serve with a glass of white win
(Photo via italyum.com)
Talk about Italian gourmet and Pizza will always be on top of the menu. A world-popular delicacy of Italian origin, made with an oven-baked, flat, round bread that is basically covered with tomatoes or a tomato-based sauce and scrumptious cheese. You can always experience a slice of the ambrosial Italian pie from your local pizzeria or better yet, enjoy a lush of pizza plate that you can make just in the kitchen of your home. Perhaps, you might want to try this simple delectable pizza recipe in honor of a queen, the “Pizza Margherita. But to begin with, you’ll need dough, you can either buy or make one. And so let’s not make it difficult at first and I suggest that you get a ready to cook pizza dough which you can purchase from a grocery and then you’re just about ready.
To prepare this recipe, you’ll need 1/2 cup tomato sauce or chopped canned tomatoes, about a quarter pound of shredded mozzarella, and 3-4 fresh basil leaves. Spread the tomato sauce on the dough, sprinkle with the mozzarella, and drizzle with a few drops olive oil, add the basil and bake. The pizza will in any case be done when the crust is browned and the toppings are cooked; It takes 3 minutes in a wood-fired oven and about 15 at home. Finally, you just made yourself an Italian Pizza you’ve always wanted, the “Pizza Margherita”. Buon Appetito.
If you are like most of the people that visit the supermarket on a regular basis, you may have encountered Italian dressing on the vinaigrette-type bottle. If not bottled, the dressing should be pre-mixed with the dehydrated package contents before use.
The Italian dressing used for a salad (mostly vegetable ones) is consists of a mixture of water and several kitchen condiments, vegetables and spices. These include vinegar, pepper, sugar, corn syrup, oil, onions, bell peppers, corn syrup, garlic, oregano, fennel, salt and dill.
The American style Italian dressing would hopefully imitate the normal Italian setting for a salad preparation where olive oil, vinegar, salt, and sometimes black pepper are being mixed with the salad on the table and gives the freshest aroma.
Being an Italian food aficionado, I have always appreciated anything Italian. Even my sons share this fascination with Italian food. So, I am really pleased to read about January 17th being celebrated as the International Day of Italian Cuisine. This is hosted by the chefs of the Virtual Group of Italian Cooks or GVCI.
To showcase the importance of maintaining standards of traditional and authentic Italian dishes, Italian chefs around the world will prepare a traditional dish of Tagliatelle al Ragù alla Bolognese. This dish is a popular contribution of the City of Bologna in Emilia Romagna.
Cesare Casella, Dean of the Italian Culinary Academy, will host the two day event in New York City participated by Chicco Cerea, Mario Batali and many other Italian chefs from around the world. Anyone can join the celebration and be part of the festivity.
Food lovers who believe in the authentic way of preparing Italian recipe can register and participate in the celebration or can try preparing Ragù alla Bolognese at home. There are many variants of traditional recipes of this dish but one can look up Tagliatelle al Ragu alla Bolognese recipe of Chef Mario Caramella, GVCI president.
