Published by tony July 29th, 2007
Spaghetti with Smoked Salmon
Serve this rich and luxurious Italian recipe dish with a green salad tossed in a lemony dressing.
Ingredients:
1 lb dried spaghetti
2 tbsp olive oil
1/2 cup crumbled feta cheese
salt
fresh cilantro or parsley leaves, to garnish
Sauce:
1 1/4 cups heavy cream
5/8 cup whiskey or brandy
4 1/2 oz smoked salmon
pinch of cayenne pepper
black pepper
2 tbsp chopped fresh cilantro or parsley
Preparation:
1 - Bring a large pan of lightly salted water to a boil. Add the spaghetti and 1 tbsp of the olive oil and cook until tender, but still firm to the bite. Drain and toss in the remaining olive oil. Cover, shake the pan, set aside, and keep warm.
2 - Pour the cream into a small saucepan and bring to a simmering point, but do not let it boil. Pour the whiskey or brandy into another small saucepan and bring to simmering point, but do not allow it to boil. Remove both pans from the heat and mix together the cream and whiskey or brandy.
3 - Cut the smoked salmon into thin strips and add to the cream mixture. Season to taste with cayenne and black pepper. Just before serving, add the chopped fresh cilantro or parsley and stir until well combined.
4 - Transfer the spaghetti to a warm serving dish, pour the sauce on, and toss thoroughly with 2 large forks. Scatter the crumbled feta cheese over the top, garnish with the cilantro or parsley leaves, and serve immediately.
Servings: 4
Published by tony July 27th, 2007
Fettuccine Alfredo
This classic Italian dish is often served with the addition of strips of ham and fresh peas. Enjoy this Italian recipe with family and friends!
Ingredients:
2 tbsp butter
1 cup heavy cream
1 lb fresh fettuccine
1 tbsp olive oil
1 cup freshly grated Parmesan cheese
pinch of freshly grated nutmeg
salt and pepper
fresh parsley sprigs, to garnish
Preparation:
1 - Put the butter and 5/8 cup of the cream in a large saucepan and bring the mixture to a boil over a medium heat. Reduce the heat and then simmer gently for about 1 1/2 minutes, or until slightly thickened.
2 - Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the fettuccine and olive oil and cook for 2 to 3 minutes, until tender, but still firm to the bite. Drain the fettuccine and then pour the cream and butter sauce over the top.
3 - Toss the fettuccine in the sauce over a low heat until thoroughly coated.
4 - Add the remaining cream, the Parmesan cheese, and nutmeg to the fettuccine mixture and season to taste with salt and pepper. Toss thoroughly to coat while heating thorough.
5 - Transfer the fettuccine mixture to a warm serving plate and garnish with the fresh sprig of parsley. Serve immediately, with extra grated Parmesan cheese on the side.
Servings: 4
Buon Appetito!
Published by tony July 17th, 2007
Orecchiette with Sausage & Tomatoes
A classic Italian recipe of orecchiette pasta with sausage and tomatoes!
Ingredients:
2 pounds small, sweet tomatoes
1 pound spicy Italian sausage
4 tbsp butter
1 onion, chopped
1 garlic clove, crushed
4 fresh oregano sprigs, finely chopped
4 cups dried orecchiette
1 tbsp olive oil
salt and pepper
frshly grated Pecorino cheese, to serve
Preparation:
1 - Blanch the tomatoes in boiling water. Drain, skin, and seed the tomatoes, then roughly chop the flesh. Chop the sausage into small pieces. (squeeze the meat out of the skins)
2 - Melt the butter in a saucepan and fry the sausage until it is golden. Add the onion and garlic and fry over a medium heat until softened.
3 - Add the tomatoes and oregano to the saucepan and season to taste. Lower the heat and simmer for 10 to 12 minutes.
4 - Bring a pan of salted water to a boil. Add the orecchiette and oil and cook for 12 minutes, until just tender. Drain the pasta and transfer to a warm serving dish. Spoon the sausage and tomato sauce over the pasta, toss to coat, and serve with the cheese.
Sevings: 4
Published by tony July 16th, 2007
Minestrone Soup
A classic Italian vegetable soup packed with flavor. Give this Italian recipe a try!
Ingredients:
3 garlic cloves
3 large onions
2 celery sticks
2 large carrots
2 large potatoes
3 1/2 ounces green beans
3 1/2 ounces zucchini
4 tbsp butter
1/2 cup olive oil
2 ounces bacon, finely diced
7 cups vegetable or chicken stock
1 bunch fresh basil, finely chopped
3 1/2 ounces chopped tomatoes
2 tbsp tomato paste
3 1/2 ounces Parmesan cheese rind
3 ounces dried spaghetti, broken up
salt and pepper
frshly grated Parmesan cheese, to serve
Preparation:
1 - Finely chop the garlic, onions, celery, carrots, potatoes, beans and zucchini using a sharp knife.
2 - Heat the butter and oil together in a large saucepan, add the bacon and cook for 2 minutes. Add the garlic and onion and fry for 2 minutes, then stir in the celery, carrots, and potatoes and fry for 2 minutes longer, stirring the vegetables occassionally.
3 - Add the beans to the saucepan and fry for 2 minutes. Stir in the zucchini and cook for 2 minutes longer. Cover and cook all the vegetables, stirring frequently, for about 15 minutes.
4 - Add the stock, basil, tomatoes, tomato paste, and cheese rind and season to taste. Bring to a boil, lower the heat and simmer for 1 hour. Remove and discard the cheese rind.
5 - Add the spaghetti pieces to the pan and cook for 20 minutes. Serve sprinkled with freshly grated Parmesan cheese.
Servings: 8 to 10
Published by tony July 10th, 2007
Spaghetti Olio e Aglio
A quick and easy Italian recipe to enjoy with famliy and friends!
Ingredients:
1/2 cup olive oil
3 garlic cloves, crushed
1 lb fresh spaghetti
3 tbsp roughly chopped fresh parsley
salt and pepper
Preparation:
1 - Reserve 1 tbsp of the olive oil and heat the remainder in a medium saucepan. Add the garlic and a pinch of salt and cook over a low heat, stirring constantly, until golden brown, then remove the pan from the heat. Do not allow the garlic to burn as it will taint its flavor.
2 - Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the spaghetti and remaining olive oil and cook for 2-3 minutes, until tender. Drain the spaghetti thoroughly and return to the pan.
3 - Add the oil and garlic mixture to the spaghetti and toss to coat thoroghly. Season with pepper, add the chopped frsh parsley, and toss to coat again.
4 - Transfer the spaghetti to a warm serving dish and serve immediately.
Servings: 4
(7 votes, average: 3.86 out of 5)
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