Italian Recipes - Italian Pasta Recipes - Easy Italian Cooking Recipes

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Top 10 Italian Recipes

Three Cheese Baked Pasta - 18 votes
Minestrone Soup - 14 votes
Fried Artichoke Hearts - 14 votes
Shrimp with Marinara Sauce - 14 votes
Alfredo Sauce - 13 votes
Orecchiette with Sausage & Tomatoes - 13 votes
Gorgonzola Sauce - 13 votes
Linguine with Bacon and Proscuitto - 12 votes
Fried Mozzarella - 12 votes
Fettuccine Alfredo - 11 votes

Categories

Tastebook. Get cooking. Create a personal cookbook

Tony Scarponi, EzineArticles.com Basic Author

(3 votes, average: 3.67 out of 5)

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Cod Stew

Published by tony November 9, 2008 0 Comments

Merluzzo in Umido

This fabulous Italian seafood recipe is prepared with a minimum of fuss and savored by fish lovers!

Ingredients:

3 lbs cod fillets, 1 1/2 inches thick
6 tbsp olive oil
1 large yellow onion, cut into 1/2 inch slices
5 large celery ribs, cut into 2-inch lengths
3 large Idaho potatoes, peeled and sliced into 1/2 inch rounds
1 tsp salt
1 tsp black pepper
4 large leeks, trimmed, halved lengthwise and thoroughly washed
1/2 cup jumbo Greek-style green olives (about 10), pitted and quartered
2 tbsp dark raisins
2 tbsp pine nuts (pignoli)
1/4 cup water

Preparation:

1 - Rinse fillets with cold water and blot dry with paper towel. Cut fillets into 3-inch strips. Set aside.

2 - Drizzle 4 tbsp olive oil in bottom of 6-quart Dutch oven. Place onion in a single layer in pan. Arrange celery in a single layer on top of onion. Place sliced potatoes on top and sprinkle with half of the salt and pepper. Arrange leeks in a single layer over potatoes. Place cod fillets in a single layer on top of leeks. Sprinkle olives between pieces of fish. Scatter raisins and pine nuts on top of fish and season with remaining salt and pepper. Drizzle remaining 2 tbsp olive oil over fish and add water.

3 - Cover pan and cook over medium-low heat, basting frequently with cooking liquid, until potatoes are cooked, about 30 to 40 minutes. Check cooking liquid frequently; if needed add a few more tbsp of water to keep mixture moist.

4 - To serve, use 2 large serving spoons to carefully lift each portion into individual bowls. Spoon a little of the pan juices on top and serve immediately.

Serves 4 to 6

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(3 votes, average: 3.67 out of 5)

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Sauteed Mushrooms

Published by tony November 9, 2008 0 Comments

Funghi Saltati

For this easy Italian vegetable recipe try to select button mushrooms with smooth, unblemished skins. The caps should be closed, so that no gills show around stems.

Ingredients:

1 1/2 lbs medium mushrooms
1/4 cup olive oil
3 cloves garlic, thinly sliced
2 tbsp fine dry breadcrumbs
1 tsp salt
1/2 tsp black pepper
2 tbsp minced parsley leaves

Preparation:

1 - Wipe mushrooms with a damp cloth and trim bottoms of stems. Slice mushrooms about 1/4 inch thick.

2 - In a 12-inch skillet, heat olive oil over medium-high heat. Add garlic, saute until lightly golden and discard with a slotted spoon. Add mushrooms; quickly toss with a wooden spoon until mushrooms are well coated with olive oil. Cook, stirring constantly, just until mushrooms begin to exude their juices, about 1 minute. Add breadcrumbs and quickly toss with mushrooms until no liquid is left in pan. Season with salt and pepper; remove from heat. Add parsley and mix lightly just to incorporate. Transfer to a small platter and serve immediately.

Serves 4 to 6

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(6 votes, average: 4.17 out of 5)

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Sauteed Eggplant

Published by tony October 11, 2008 0 Comments

Melanzana Saltata

Select glossy, firm eggplant for this very simple but tasty Italian dish.

Ingredients:

1/4 cup olive oil
1/2 cup finely chopped yellow onion
1 medium-size green pepper, halved, cored and finely chopped
1 large or 2 medium-sized eggplants, washed, dried, ends trimmed, peeled and cut into 1-inch cubes
4 canned Italian plum tomatoes, wel drained, halved, seeded and chopped
2 tbsp minced fresh basil
1 tsp salt
1/2 tsp black pepper
2 tbsp minced Italian parsley leaves
1/2 cup freshly grated Parmigiano cheese

Preparation:

1 - In a 12-inch skillet, heat olive oil over medium heat. Add onion and pepper; saute, stirring constantly, until soft but not brown, for about 3 minutes. Add eggplant and saute until barely tender, for about 2 to 3 minutes. Stir in tomatoes, basil, salt and pepper. Continue to cook, stirring constantly for about 2 minutes. Remove from heat; stir in parsley and freshly grated Parmigiano cheese. Transfer to a platter and serve immediately.

Serves 6 to 8

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(6 votes, average: 3.83 out of 5)

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Veal Stew

Published by tony October 10, 2008 0 Comments

Spezzatino di Vitello

The fragrant combination of olives and capers adds an extra dimension of flavor and texture to this Neapolitan stew. Rice with peas or zucchini is an excellent side dish. Enjoy this tasty Italian recipe!

Ingredients:

3 tbsp olive oil
2 tbsp unsalted butter
2 1/2 lbs boned shoulder of veal, well trimmed of fat, cut into 1 1/2-inch cubes
1 large yellow onion, halved and thinly sliced
2 carrots, trimmed, peeled, halved and cut into 1-inch pieces
2 cups canned Italian plum tomatoes, coarsely chopped
1 1/2 tbsp minced fresh sage or crumbled dried sage
3 bay leaves
1 tsp salt
1/2 tsp freshly milled black pepper
1 can (6 oz) small black olives
3 tbsp capers
2 tbsp minced Italian parsley leaves

Preparation:

1 - In a 5-quart Dutch oven, heat olive oil over medium heat, then add butter. Add meat in two batches and saute, stirring constantly, until lightly golden. Remove with a slotted spoon. Discard most of the pan drippings, leaving about 2 tbsp.

2 - Add onion and carrot and saute, stirring constantly, until barely tender, for about 2 minutes.

3 - Add tomatoes, sage, bay leaves, salt and pepper. Return meat to pan and bring to a boil uncovered over high heat, stirring constantly. Turn heat down to low and cook partially covered, stirring constantly. Turn heat down to low and cook partially covered, until meat is tender, for about 1 hour. (If cooking liquid starts to evaporate, add about 1/4 cup hot water.)

4 - Add olives and capers and continue to cook, partially covered, for an additional 5 minutes.

5 - When ready to serve, remove bay leaves, transfer stew to a platter and granish with minced parsley.

**Stew can be made up to 3 hours before serving and reheated over low heat.

Serves: 6 to 8

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(4 votes, average: 4 out of 5)

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Zucchini with Roasted Peppers

Published by tony September 17, 2008 0 Comments

Zucchini con Peperoni

Zucchini should be cooked tender-crisp so that its texture contrasts with the roasted peppers. If red peppers are unavailable, you can substitute with pimientos. Enjoy this tasty Italian vegetable recipe!

Ingredients:

1/4 cup olive oil
3/4 cup thinly sliced yellow onion
2 lbs small zucchini, washed, trimmed and sliced into 2 x 1/2-inch strips
2 large red bell peppers, roasted, peeled and thinly sliced
1 tsp salt
1/2 tsp freshly milled black pepper

Preparation:

1 - In a 12-inch skillet, heat olive oil over medium heat. Add onion, turn heat to low and cook, stirring constantly, until soft but not brown, for about 4 minutes. Add the zucchini and cook, stirring frequently, for 3 minutes. Stir in roasted peppers and continue to cook for an additional minute. Season with salt and pepper: remove from heat. Transfer to a bowl and serve immediately.

Serves 6 to 8

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