Published by tony October 27th, 2007
Ricotta stuffed Chicken Breasts
This Italian chicken recipe goes well with any risotto, green vegetable, or salad.
Ingredients:
1 tbsp olive oil
10 large chicken breasts (bone-in, with wings attached if possible), cut in half
2 eggs
1/2 bunch fresh basil
2 1/2 cups ricotta cheese
Fresh-cracked black pepper
Preparation:
1 - Preheat oven to 375F. Grease a baking pan with oil. Rinse the chicken breast halves in ice-cold water. Beat the eggs in a bowl. Clean and gently chop the basil leaves. Mix together the eggs, basil, cheese, and pepper.
2 - Form a “pocket” under the breast skin of each chicken breast by poking a small hole in the back area of the breast near the wing joint and gently lifting the skin with your finger. Stuff an even amount of the cheese mixture into each pocket with a pastry bag or spoon.
3 - Place the chicken skin-side up in the prepared baking pan and roast for 1 hour, uncovered. Serve hot.
Serves 8 to 10
Enjoy!
Published by tony October 23rd, 2007
If you’re going to be preparing authentic Italian food, you’re going to need several basic ingredients. The beautiful thing about Italian cuisine is the astounding number of various dishes that can be made with a few fundamental items. However, being able to use fresh seasonal ingredients is important - local produce is best, if available. Keep your kitchen stocked ahead of time with the basic nonperishables and make quick trips to the market for fresh produce, meat, and dairy products.
Here is a list of basic ingredients that appear in most Italian recipes:
- Flour
- Eggs
- Milk
- Unsalted Butter
- Fresh fish and seafood: shrimp, cod, mussels
- Fresh vegetables: tomatoes, onions, potatoes
- Fresh meat: chicken, veal, pork
- Olive Oils: virgin, extra-virgin
- Fresh herbs: basil, oregano, parsley
- Spices: salt, pepper, garlic salt
In Italian cooking, you will go through a lot of spices, olive oil, and flour in a short time. Always keep extra supplies of these items in your pantry, and find a local market where you can get these basic ingredients at affordable prices.
Mangiare!
Published by tony October 13th, 2007
Shrimp Scampi
Shrimp Scampi must be served right from the stove for the best texture. If it has to sit for a while, the shrimp becomes slightly soggy as it soaks up the sauce.
Ingredients:
1 lb medium-sized shrimp (20-30 count)
1/2 bulb garlic
1 large lemon
1/2 bunch fresh parsley
2 tbsp olive oil
Fresh-cracked black pepper
1/2 cup dry white wine (not cooking wine)
1/2 cup fish stock
1/4 cup cold unsalted butter
Preparation:
1 - Peel the shrimp (leave the tails intact). Rinse in cold water and pat dry with paper towels. Peel and mince the garlic. Zest and juice the lemon. Clean and chop the parsley.
2 - Heat the oil to medium temperature in a large saute pan. Season the shrimp with pepper and add to the hot oil. Saute for 1 minute, stirring constantly. Add the garlic, then lemon juice and wine, stirring constantly. Saute for 1 minute, then add the stock. Cook for 3 minutes.
3 - Add the cold butter, stir, and remove from heat. Sprinkle with the lemon zest and parsley, and serve.
Servings: 8 to 10
Enjoy this classic Italian recipe with family and friends!
Mangiare!
Published by tony October 13th, 2007
Tagliatelle con pancetta e funghi
This dish is fantastically easy and it’s always a winner! The perfect Italian recipe for those summer days when it is too hot to spend too long at the stove!
Ingredients:
3 oz pancetta, cubed
1 tbsp extra virign olive oil
1 carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
7 oz fresh mushrooms, thinly sliced
14 oz fresh tagliatelle
2 tbsp fresh flatleaf parsley, chopped
sea salt and freshly ground black pepper
freshly grated Parmigiano Reggiano, to serve
Preparation:
1 - Cook the pancetta in the oil with the carrot, celery, and onion for about 5 minutes, then add the mushrooms and cook gently until softened.
2 - Bring a large pot of salted water to a boil and cook the tagliatelle until it is al dente. Drain, then return the pasta to the hot pan and dress with the pancetta and mushroom sauce.
3 - Toss together, adding the parsley and black pepper. Serve at once with the cheese.
Servings: 4
Published by tony October 11th, 2007
Pasta Frittata
Impress your friends and family with this easy Italian recipe!
Ingredients:
1 tbsp olive oil
1 lb penne pasta
2 cups fresh arugula
3 shallots
5 plum tomatoes
4 scallions
10 eggs
1/2 cup whole milk
1/2 lb goat cheese
Fresh-cracked black pepper
Preparation:
1 - Preheat oven to 350F. Grease large baking pan with the oil. Cook the pasta until al dente according to package directions, and drain. Gently clean the arugula. Peel and mince the shallots. Clean and slice the tomatoes lengthwise. Thinly slice the scallions. Beat the eggs in a bowl, and whisk in the milk.
2 - Layer the pasta, arugula, shallots, tomatoes, and goat cheese in the prepared baking pan. Pour in the egg mixture, and sprinkle with pepper.
3 - Cover, and bake for 20 minutes. Uncove, and bake until the egg is set, about 10 more minutes. Top with the scallions, and serve.
Servings: 8 to 10
(4 votes, average: 4 out of 5)
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(4 votes, average: 4.75 out of 5)
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