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Top 10 Italian Recipes

Orecchiette with Sausage & Tomatoes - 12 votes
Alfredo Sauce - 11 votes
Minestrone Soup - 11 votes
Gorgonzola Sauce - 11 votes
Fettuccine Alfredo - 10 votes
Three Cheese Baked Pasta - 10 votes
White Pizza Sauce - 10 votes
Tomato Sauce with Garlic and Basil - 9 votes
Cannelloni with Chicken, Ricotta, and Herbs - 9 votes
Pasta con Pomodori Secchi e Ricotta - 9 votes

Archive for January, 2008

(6 votes, average: 4.33 out of 5)

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Osso Buco with Polenta Dumplings

Published by tony September 30th, 2007 0 Comments

Osso Buco with Polenta Dumplings

This version of osso buco is topped off with polenta dumplings instead of the more-familiar gremolata.

Osso Buco with Polenta Dumplings

Ingredients:

5 lbs veal shanks
1 bulb garlic
5 shallots
5 carrots
5 stalks celery
2 large leeks
3 lbs plum tomatoes
4 sprigs fresh thyme
1/2 bunch fresh parsley
2 tbsp olive oil
1/2 cup red table wine
3 cups Beef Stock
3 bay leaves
*1/2 recipe Basic Polenta, cooked
Kosher salt
Fresh-cracked black pepper

Preparation:

1 - Preheat oven to 350F. Rinse the veal shanks and pat dry with paper towels. Peel and thinly slice the garlic and shallots. Peel and roughlt chop the carrots and celery. Clean and roughly chop the leeks and tomatoes. Clean and roughly chop the thyme and parsley.

2 - Heat the oil to medium-high temperature in a heavy-bottomed oven-proof pot with tight-fitting lid. Sear the shanks on all sides. Add the carrots, celery, leeks, shallots, and garlic. Saute for 5 minutes. Add the tomatoes, and stir.

3 - Pour in the wine, and reduce by half the volume. Add the stock. Reduce heat to medium, and bring to simmer. Cover the pan and place in the oven. Braise for 4 hours, then add the herbs and simmer 30 more minutes.

4 - Remove the pan from the oven and place on the stovetop over medium-high heat. Drop in heaping tablespoonfuls of the polenta. Cover, and cook for 15 to 20 minutes. Remove bay leaves.

5 - Sprinkle to taste with salt and pepper. Ladle into bowls, and serve.

Servings - 8 to 10

Mangiare!

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(7 votes, average: 4.29 out of 5)

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Chicken Marsala

Published by tony September 30th, 2007 0 Comments

Chicken Marsala

Authentic Marsala is finished with a small amount of the wine and does not necessarily have mushrooms. Enjoy this authentic Italian chicken recipe!

Chicken Marsala

Ingredients:

3 1/2 lbs skinless, boneless chicken breasts
2 eggs
1/2 cup cold unsalted butter
2 cups fresh mushrooms
1/2 bulb garlic
1/2 cup all-purpose flour
1/4 cup olive oil
1 cup Marsala wine

Preparation:

1 - Rinse the chicken and pat dry with paper towels. Place the breasts between layers of plastic wrap, and pound until thin. Beat the eggs in a bowl. Cut the butter into small pats. Clean and slice the mushrooms. Peel and mince the garlic.

2 - Dust the chicken with the flour. Dip in the eggs, and return to the flour. Shake off excess flour.

3 - Heat the oil to medium-high temperature in a large saute pan. Add the chicken, and brown on one side. Turn over, and add the mushrooms and garlic.

4 - Pour in the wine, and reduce to half the volume.

5 - Add the pats of cold butter, and stir into the sauce. Serve the chicken with the sauce.

Servings - 8 to 10

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(5 votes, average: 5 out of 5)

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Pasta e Fagioli

Published by tony September 30th, 2007 0 Comments

Pasta and Bean Soup

This Italian soup recipe is one of my favorites!

Pasta e Fagioli

Ingredients:

1 lb dries chickpeas
4 gallons Vegetable Stock
4 shallots
1 bulb garlic
2 celery roots
2 lbs plum tomatoes
1/2 bunch frsh parsley
2 tbsp olive oil
2 cups cooked bite-size pasta of choice
1/2 cup fresh-grated Asiago cheese
Fresh-cracked black pepper

Preparation:

1 - In a large stockpot, simmer the peas in 2 gallons of the stock for approximately 2 to 3 hours, until the beans are tender. Drain.

2 - Peel and finely chop the shallots, garlic, and celery. Clean and chop the tomatoes and parsley.

3 - Heat the oil in a large stockpot over medium temperature. Saute the shallots, garlic, and celery for 3 minutes. Add the tomatoes and saute for 1 minute. Add the remaining stock, the chickpeas, and parsley. Let simmer for 1 hour, uncovered.

4 - Just before serving, stir in pasta (and beans, only if canned are used). Sprinkle each serving with the cheese and pepper.

Servings - 8 to 10

*** When a soup recipe calls for pasta, never add the uncooked pasta to the pot to cook along with the soup. Instead, cook it separately, and shock it with cold water as soon as you drain it. It should be cooked only al dente, because it will cook more in the hot soup. Add it to the soup just before serving.

Mangiare!

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(7 votes, average: 5 out of 5)

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Chicken Cacciatore

Published by tony September 29th, 2007 0 Comments

Pollo alla Cacciatora

Cacciatora literally translates as “hunter’s style“. It connotes a dish made with chopped tomatoes, mushrooms, herbs, and garlic sauce. Enjoy this classic Italian recipe!

Chicken Cacciatore

Ingredients:

5 lbs bone-in chicken, cut into serving pieces
3 yellow onions
1/2 bulb garlic
2 stalks celery
12 plum tomatoes
1 lb fresh mushrooms
1/2 bunch fresh parsley
1 tbsp olive oil
1 cup red table wine
2 cups Beef Stock
1 tbsp dried oregano
1 tbsp dried basil
2 bay leaves
Black Pepper

Preparation:

1 - Clean the chicken in cold water and pat dry with paper towels. Peel and slice the onions. Peel and mince the garlic. Clean and slice the celery. Clean and wedge the tomatoes. Clean the mushrooms with a damp paper towel, and cut in half. Clean and roughly chop the parsley.

2 - Heat the oil to medium-high temperature in a large pan. Brown the chicken pieces on all sides for about 5 minutes. Reduce heat to medium and add the onions, garlic, celery, tomatoes, and mushrooms. Stir, and saute for 2 minutes.

3 - Pour in the wine and reduce by half the volume. Add the remaining ingredients, and reduce heat to low. SImmer, uncovered, for 2 hours.

4 - Serve with cooked pasta, polenta, risotto, or mashed potatoes.

Servings - 8 to 10

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(8 votes, average: 4.63 out of 5)

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Chicken and Mushroom Lasagna

Published by tony September 28th, 2007 0 Comments

Chicken and Mushroom Lasagna

This easy Italian recipe comes straight from Grandma’s kitchen!

Chicken and Mushroom Lasagna

Ingredients:

butter, for greasing
14 sheets precooked lasagna
4 cups bechamel sauce
1 cup grated Parmesan cheese

Chicken & Mushroom Sauce:

2 tbsp olive oil
2 garlic cloves, crushed
1 large onion, finely chopped
8 oz mushrooms, sliced
2 1/2 cups ground chicken
3 oz chicken livers, finely chopped
4 oz prosciutto, diced
5/8 cup Marsala
10 oz can chopped tomatoes
1 tbsp chopped fresh basil
2 tbsp tomato paste
salt and pepper

Preparation:

1 - To make the sauce, heat the olive oil in a large pan. Add the garlic, onion, and mushrooms and cook, stirring frequently for 6 minutes.

2 - Add the ground chicken, chicken livers, and prosciutto and cook over a low heat for 12 minutes, until the meat has browned.

3 - Stir the Marsala, tomatoes, basil, and tomato paste into the pan and cook for 4 minutes. Season to taste, cover, and simmer for 30 minutes. Uncover the pan, stir, and simmer for an additional 15 minutes.

4 - Arrange sheets of lasagna over the base of a greased ovenproof dish, spoon a layer of chicken and mushroom sauce over the lasagna, then add a layer of bechamel sauce. Place another layer of lasagna on top and repeat the process twice, finishing with a layer of bechamel sauce. Sprinkle with the grated cheese and bake in a preheated oven at 375F for 35 minutes until golden brown. Serve.

Servings - 4

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