Archive | Italian Recipes

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Italian Scallops and red pepper with linguine

Posted on 14 May 2010 by admin  

Ingredients:

1 lemon
12 oz dry linguine (i used fresh)
1 lb scallops, rinsed and drained
1/4 cup butter
1/4 cup olive oil
3 large red bell peppers, seeded and cut into this slivers
2 cloves garlic, minced or pressed
1/4-1/2 tsp crushed red pepper
1/4 cup regular strength chicken broth
1/4 cup finely chopped parsley
salt and pepper
Instructions:

Using a zester, cut peel from lemon in fine shred. Set aside Squeeze
juice from lemon – you need 1/4 cup. Set aside.

In a 5 to 6 quart pan cook linguine in 4 qts of boiling water until
tender to bite. Drain well and set aside.

Meanwhile, slice scallops 1/4 inch thick and set aside. (I don’t do
this, since I buy the smaller ones) Melt butter in oil in a wide frying
pan over med-high heat. Add bell peppers, garlic, and crushed red
pepper, then cook, stirring , for 1 minute. Lift out bell peppers with
slotted spoon and keep warm. Add broth and lemon juice to pan and bring
to boil. Add scallops, cover and cook until scallops are opaque
throughout(2-3 minutes) Remove from heat and lift out scallops and add
to bell peppers.

Add cooked pasta to pan mixing lightly with 2 forks until pasta is hot.
Transfer pasta a sauce to a warm serving dish, then top with parsley,
scallops and peppers mixture and lemon peel. Mix lightly and season
with salt and pepper

 

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Italian Tomato And Herb Bruschetta

Posted on 13 May 2010 by admin  

1 1/2 lb Plum tomatoes, halved, -seeded, chopped
1/3 c Chopped fresh basil leaves
1 tb Chopped garlic
1 tb Chopped fresh oregano leaves
1 tb Balsamic vinegar
1 tb Olive oil
1 ts Fresh lemon juice
6 1/2 to 3/4-inch-thick slices -crusty bread, toasted

Mix first 7 ingredients in bowl. Season to taste with salt and pepper.
(Tomato mixture can be prepared 2 hours ahead. Let stand at room
temperature.) Cut toasted bread in half. Spoon tomato mixture atop

 

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Italian Mushroom Lasagna

Posted on 06 May 2010 by admin  

1 lb farmer’s cheese [or substituted well-drained cottage cheese]
1/2 lb low-fat or part-skim ricotta
2 egg whites
2 Tbsp grated Parmesan
1 Tbsp minced fresh chives
1 Tbsp minced fresh parsley
1/4 tsp freshly ground black pepper
8 oz lasagna noodles, uncooked
1 large onion, minced (1 cup)
1/4 dry red wine
1 1/2 lb mushrooms, cleaned and sliced
4 cups Red Sauce [recipe above]

Puree farmer’s cheese, ricotta, egg whites and Parmesan. Blend in chives, parsley and pepper by hand. In a large pot of lightly salted boiling water, cook lasagna noodles until just tender but not mushy, about 10 minutes. Remove noodles with a slotted spoon, dip into cold water and lay out flat on clean kitchen towels (not paper).In a skillet, simmer onions in wine for about 5 minutes until very
soft. Stir frequently, but keep the pot covered in between stirrings. Add mushrooms and cook until they are soft and half their original volume, about 5 minutes. Drain the vegetables. Preheat oven to 375 deg F. Combine cheese mixture and all but 1/4 cup of the mushroom mixture. Spread 2 cups Red Sauce in the bottom of a 9-by-14-inch baking pan. Alternate layers of noodles, cheese, noodles,
cheese, ending with a final layer of noodles. Cover with remaining sauce. Distribute reserved mushrooms over the top. Bake, covered, for 1 hour. Uncover and bake for 5 minutes longer.
Remove from the oven and let sit for 10 minutes before cutting. serves 9.

 

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Italian Red Sauce

Posted on 23 April 2010 by admin  

1 stalk celery, minced
1/4 Spanish onion, or 1 small onion, minced
3 large cloves garlic, minced
1/3 cup dry red wine
3 1/2 cups tomato puree (28 oz can)
1 1/2 cups canned whole peeled tomatoes, coarsely chopped, with juice
1 whole carrot, peeled
1 Tbsp minced fresh parsley
1 Tbsp dried basil
1 bay leaf
2 tsp dried oregano
1/4 tsp dried rosemary
1/8 tsp salt
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Italian Angel Hair With Balsamic Tomatoes

Posted on 23 April 2010 by admin  

1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28?ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)
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Italian Amaretto Cookies

Posted on 21 April 2010 by admin  

1/2 Cup Butter
2 Tablespoon Molasses
2 Eggs
1 Cup Almonds, ground toasted
1/2 Teaspoon Lemon rind; grated
1 Teaspoon Almond extract
1/2 Cup Amaretto liqueur
2 Cup Pastry flour, whole wheat
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Italian Pesto Bread

Posted on 20 April 2010 by admin  

If making your own pesto

55g fresh basil leaves, washed and dried
2 large cloves of garlic
1/4 tsp salt
120ml good olive oil (virgin or extra-virgin)
85g freshly grated Parmesan cheese
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Italian Arancini Di Riso

Posted on 18 April 2010 by admin  

1 lb. rice
2 eggs
1/4 lb. grated parmesan cheese
3/4 lb. ground beef
1/4 lb. ground chicken
1 onion and 1 stalk of celery, chopped
1/4 tsp. sage
1 tsp. oregano
salt and pepper to taste
1/2 cup white wine
Oil for fying
Some flour and dried breadcrumbs
1 beaten egg
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Courgettes Stuffed with Mince

Posted on 17 April 2010 by admin  

ingredients:

8 medium courgettes
450g/1lb minced beef
1 egg
2 garlic cloves, crushed
1?2 teaspoon dried mixed herbs
4 tablespoons fresh breadcrumbs
2 tablespoons water

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Italian Asparagi Di Campo

Posted on 15 April 2010 by admin  

3/4 Small Onion, minced
Salt
1 1/2 Teaspoon Capers, rinsed & chopped
1 Teaspoon Lemon juice
Salt & pepper
1 Mint leaf
1 Pound Thin asparagus
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Italian Meatballs

Posted on 14 April 2010 by admin  

1/2 lb ground beef
1/4 teaspoon oregano
2 tablespoons grated Italian cheese (Parmesan and/or Romano)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 egg
1/4 cup cool milk
1/4 cup seasoned bread crumbs
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Italian Homemade Pasta

Posted on 14 April 2010 by admin  

2 c. flour, 2 lg. eggs, dash salt, water as needed

Put flour in a bowl. Make a well in the center. Put eggs and salt in the well. Mix with a fork or your hands. Add water as needed for mixture to stick together.

Variations:
Wheat: Substitute 1 3/4 c. whole wheat flour.

Semolina: Substitute 2 c. semolina flour for flour, or use a combination of both for easier rolling. Continue Reading

 

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Italian Tomato Sauce

Posted on 14 April 2010 by admin  

1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1/4 cup grated cheese
1 cup mushrooms, sliced
No 2-1/2 can Italian Tomatoes
2 6 oz cans tomato paste
1-1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon oregano
1/4 cup chopped parsley
1/2 teaspoon baking soda
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Italian Gamberetti E Zucchine

Posted on 14 April 2010 by admin  

Fusilli (curly pasta): 250 g.
Gamberetti (shrimps): 150-200 g.
Zucchine (squash): 200 g. (or 1 per person).
Prezzemolo (parseley): 20 leaves.
Pomodori (tomatoes): 300 g.
Olio dUoliva (olive oil): 5-7 spoonful (soup spoon, not tea!).
Aglio (garlic): 1-2 slices
Peperoncino (dried red chili pepper): half.
Sale e pepe (salt and pepper): as you like it.
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Italian Fried Mozzarella Cheese

Posted on 13 April 2010 by admin  

1 lb mozzarella cheese
1/2 cup flour
3 large eggs
1 cup bread crumbs
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp ground cumin
pinch salt and pepper
8 oz marinara sauce, chilled vegetable oil
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Lemon Basil Pasta with Smoked Chicken

Posted on 13 April 2010 by admin  

1 (12-ounce) can evaporated skimmed milk
1/8 teaspoon salt
1/4 cup gin, vermouth or vodka
3 (1/2-inch) lemon peel strips, yellow part only
1/2 red bell pepper or whole jalapeno (seeded)
1 pound fresh fettucine or linguine
1/3 to 1/2 cup minced basil leaves, plus extra for garnish
1 tablespoon grated Parmesan cheese
8 ounces cooked smoked chicken breast, cut up
Salt and pepper to taste
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