Archive | Italian Recipes

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Italian : Veggie Lasagna

Posted on 26 October 2016 by admin  

Sauce:

3 cloves garlic
1/2 white onion
2 15oz. cans tomato puree
fresh basil, oregano, Italian parsley
salt, pepper

Mince garlic and onion and saute in olive oil. Pour in tomato puree.
Add herbs, salt and pepper to taste. Simmer while preparing remainder.
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Italian Fresh Pesto Pasta

Posted on 13 September 2015 by admin  

3 Cloves garlic, sliced
2 tb Olive oil
2 c Fresh Basil leaves
1/4 c Water
1 ts Light-colored miso
1 tb Lemon juice
6 tb Toasted Pine nuts
9 oz Dry durum wheat pasta
1 Sweet red pepper, cut Into slivers
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Italian : Salad Dressing

Posted on 17 September 2012 by admin  

1 c. olive oil
1/4 c. white wine vinegar
2 tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1/2 tsp. dry mustard
1/4 tsp. paprika
1/2 tsp. oregano
1/8 tsp. basil
1 clove garlic, crushed

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Italian Herb Focaccia with Three Cheese and Caramelized Onions

Posted on 09 May 2012 by admin  

2 cups water, at 70 degrees F
2 teaspoons RapidRise yeast
4 to 4 1/2 cups bread or all-purpose flour
1 tablespoon sea salt
1/4 cup olive oil, plus additional for coating dough
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Grilled Marinated Vegetables

Posted on 07 May 2012 by Firdouse Jan  

Ingredients:

1 red pepper
1 yellow pepper
1 aubergine
1 zucchini
3 cloves garlic
1 tbsp olive oil
1 tbsp chopped basil
salt for seasoning

Method :

Prepare the vegetables: Slice the eggplant, and zucchini, cut the peppers into four.
In a bowl, mix olive oil, salt, garlic and parsley.
Coat the vegetables with the dressing.
Grill in a preheated oven for about 20 minutes

 

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Italian Style Chinese Pasta

Posted on 13 March 2012 by admin  

Sauce ingredients:
1 12-oz. can tomato paste
3 c. water
1 tsp. basil
1 tsp. oregano
1 large bay leaf
1 clove garlic, minced
1 medium-sized onion, chopped
1 tsp. salt dash of pepper 2 or 3 Italian sausage links (optional)
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Italian Light and Easy Lasagna

Posted on 30 June 2010 by admin  

3 medium onions, chopped
3 garlic cloves, finely chopped
2 cans (28 ounces each) Italian-style plum tomatoes, undrained
2 cans (12 ounces each) Italian tomato paste
1 cup chopped fresh parsley
2 teaspoons dried leaf oregano, crushed
1/2 teaspoon each, crushed: dried leaf thyme, dried marjoram
1/2 teaspoon freshly ground pepper
1/2 pound lasagna noodles
1 pound part-skim ricotta cheese
1/2 pound part-skim mozzarella cheese
2 ounces imported Parmesan cheese, grated

1. Put onions and garlic in large saucepan. Cook, covered, over low heat
until tender, adding a little water if necessary to prevent scorching. Add
tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper.
Simmer, covered, stirring occasionally, about 2 hours.

2. Cook lasagna noodles in boiling water until al dente, about 12 minutes.
Drain in colander; rinse with cold water. Drain well.

3. Heat oven to 350 degrees. Cover bottom of lightly oiled 13 by 9-inch
baking dish with 1/4 of the sauce. Add layer of lasagna noodles. Top with
1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of
the Parmesan cheese. Cover with 1/4 of the sauce. Repeat procedure 2 more

 

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Italian Bite-Size Taco Calazones

Posted on 29 May 2010 by admin  

1/2 lb ground beef
1/4 cup taco sauce
1-1/2 to 2 teaspoons chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 (10 oz) package refrigerated pizza dough
1/4 cup shredded American or cheddar cheese (1 oz)
1 egg

For filling, in a small skillet cook ground beef till brown. Drain off fat. Stir in taco sauce, chili powder, onion powder, and garlic powder. Set aside. Unroll pizza dough. Stretch or roll dough into a 14×10-1/2 inch rectangle. Cut into 12 3-1/2 inch squares. Divide filling among dough squares. Sprinkle with cheese. brush edges with water. Lift one corner of each square and stretch dough over to the opposite corner, making a triangle. Press edges well with a fork to seal. Arrange on a greased baking sheet. Prick with a fork. Combine egg and 1 teaspoon of water; brush onto calzones. Bake in a 425 deg. oven for 8 to 10 minutes. Let stand for 5 minutes before serving. Makes 12 mini calzones.

 

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Basic Italian Bread

Posted on 27 May 2010 by admin  

Biga:
1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All-purpose Flour

Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. Refrigerate overnight.

Bread:
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5-6 Cups All-purpose, Unbleached Flour
2 Ts. Salt

Place the water in a large bowl, sprinkle the yeast overtop and mix well. Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm
spot for about 1 to 1 1/2 hours until doubled in volume. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour. If you choose, you could refrigerate your dough at this time and leave it overnight to prepare the next day.
Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a serrated knife or razor just prior to baking.
Preheat the oven to 350 degrees F. and place a casserole dish with boiling water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300 degrees and bake for another 30-45 minutes. At this point your bread should be golden brown and should sound hollow when you tap the bottom. Allow the bread to cool to room temperature and serve.

 

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Italian Barchetta Endivia Belga E Taleggio

Posted on 26 May 2010 by admin  

4 Belgian endive heads
1/2 Pound Taleggio cheese, room temp
1/4 Pound Smoked Salmon, thin slice
15 Prosciutto or bresaola  cured beef slices
2 Tablespoon Fennel leaves, finely chop
2 Tablespoon Parsley, fresh, fine chop
1 Tablespoon Sun dried tomatoes, pureed
1 cup Roasted peppers, cut in thin strips
Fresh ground black pepper
Extra virgin olive oil

Carefully remove endive leaves: rinse and dry carefully. Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) “boat”. Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve. Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley. Gently mix the sun?dried tomatoes into the cheese. Place a spoonful on top of the “boat”(endive) and serve. If unable to locate Taleggio cheese use goat’s cheese.

 

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Baked Mozzarella & Tomatoes

Posted on 25 May 2010 by admin  

6 beefsteak tomatoes, sliced
100g/4oz mozzarella cheese, grated
6 black olives, stoned and sliced
12 fresh basil leaves
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 slices white bread, diced

Preheat the oven to 200°C/ 400°F/Gas mark 6. Lay the tomato slices, overlapping them slightly, in six individual shallow ovenproof dishes. Sprinkle the cheese, olives and basil leaves over the top. Add a few drops of olive oil to each, then a small splash of lemon juice. Put the bread on a baking tray, and place both the bread and the individual dishes in the oven. Bake for 8–10 minutes. Sprinkle the croûtons over the cheese, and serve hot

 

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Italian Antipasto Platter

Posted on 24 May 2010 by admin  

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.

 

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Italian Almond Biscotti (Buiscuits)

Posted on 21 May 2010 by admin  

3/4 cup butter
1 cup sugar
3 eggs
3 cups flour
2 teaspoons vanilla
2 tablespoons Anise seed
3 3/4 teaspoons baking powder
1 cup chopped Almonds (can substitute with Walnuts)

To prepare the biscotti, cream butter, sugar and 1 tablespoon anise seed.Add eggs and vanilla. Combine flour, baking powder and 1 tablespoon Anise seed. Add to cream mixture. Add nuts, mix in, and form cookie dough into 2 or 3 long thin rolls. Place rolls on a ungreased baking pan or cookie sheet and bake biscotti cookie rolls at 350 degrees 15 to 20 minutes, or till light brown. Remove from oven and cut diagonally into 1/2 to 3/4 inch slices. Put back in oven and bake an additional 10 to 15 minutes or till Biscotti is lightly toasted. You want the biscoti to dry slightly. It will look somewhat like a elongated piece of french bread, except smaller.

Source : A Taste of Italy

 

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Baked Lasagna

Posted on 19 May 2010 by admin  

1 lb. Lasagna pasta noodles, cooked
2?16 oz. jars meatless sauce
2 cup cottage cheese, lg. curd
1/2 cup grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 cup chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning

1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
2. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and cottage cheese.
3. Grease a 9″ x 12″ or larger, baking pan. Arrange a first layer of noodles, a layer of the cooked beef, cottage cheese and mozzarella cheese.

Add a second alternating layer of lasagna noodles and other ingredients. Repeat until pan is full ending up with a top layer of the lasagna sauce.
Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 50 minutes.

 

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Italian Calzones

Posted on 18 May 2010 by admin  

1 (10 oz) package refrigerated pizza dough
1 egg
Grated parmesan cheese (optional)
1 Recipe Sausage-Mushroom, Ham-Spinach, or Chicken-Olive filling

For Calzones, unroll pizza dough. Roll or stretch dough into a 15×10-inch rectangle. Cut into six 5-inch squares. Divide desired filling among squares. Brush edges with water. Lift one corner and
stretch dough over to the opposite corner. Press edges of dough well with fork to seal. Arrange on a greased baking sheet. Prick tops with a fork. Combine egg and 1 teaspoon water; brush onto calzones. Sprinkle with parmesan cheese, if desired. Bake in a 425 deg. oven for 8 to 10 minutes. Let stand for 5 minutes before serving. Makes 6 calzones.

SAUSAGE-MUSHROOM FILLING: In a skillet cook 12 ounces bulk pork sausage or Italian sausage till brown; drain. Stir in 1/2 cup pizza sauce, one 4 ounce package shredded mozzarella cheese (1
cup), and one 2-ounce can mushroom stems and pieces, drained.

HAM-SPINACH FILLING: Cook one 10-ounce package frozen chopped spinach according to package directions; drain well. In a bowl combine spinach, 1 cup finely chopped fully cooked ham (5 ounces),
1 cup shredded Swiss cheese (4 ounces), and 2 tablespoons thinly sliced green onion.

CHICKEN-OLIVE FILLING: In a medium bowl combine 1-1/2 cups diced cooked chicken, 1/2 cup shredded Monterey Jack cheese, 1/4 cup finely chopped celery, 1/4 cup chopped pitted ripe olives,
1/2 teaspoon crushed dried basil, 1/4 teaspoon garlic salt, and 1/8 teaspoon black pepper. Stir in 1/3 cup soft-style cream cheese with chives and onion.

 

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Italian Risotto with Arugula, Radicchio and Gorgonzola

Posted on 17 May 2010 by admin  

2 1/4 cups chicken stock or broth; or vegetable broth
2 tablespoons unsalted butter
1 small onion, minced
1 cup arborio rice
1/4 cup dry white wine
2 small bunches arugula, about 4 cups packed, finely chopped
1/2 head radicchio, finely chopped
1 tablespoon fresh basil, finely chopped
3 ounces Gorgonzola cheese, crumbled
Salt, freshly ground pepper to taste
Grated imported Parmesan cheese for serving
1. Heat stock in small saucepan to a simmer; keep it at a simmer. Melt
butter in a large saucepan over medium-high heat. Add onion and cook until
it begins to soften, 3 minutes. Add rice, stirring so all the grains are
coated with butter. Add wine; cook until almost all of it evaporates.
Reduce heat to medium-low.

2. Add about 3/4 cup of the stock. Cook, stirring often, until most of
stock has been absorbed. Add an additional 3/4 cup stock; cook, stirring,
until it is almost absorbed. Add 1/2 cup of the stock and continue cooking
until rice is tender but firm and is creamy but not wet. Add remaining 1/4
cup stock as necessary. Total cooking time will be about 25 minutes.

3. Add arugula, radicchio, basil and gorgonzola. Cook gently just until
cheese is creamy. Remove from heat; add salt and pepper to taste. Serve at
once with a sprinkling of Parmesan cheese.

 

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