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Top 10 Italian Recipes

Three Cheese Baked Pasta - 18 votes
Orecchiette with Sausage & Tomatoes - 13 votes
Fried Artichoke Hearts - 13 votes
Linguine with Bacon and Proscuitto - 12 votes
Alfredo Sauce - 12 votes
Minestrone Soup - 12 votes
Fried Mozzarella - 12 votes
Gorgonzola Sauce - 12 votes
Shrimp with Marinara Sauce - 11 votes
Fettuccine Alfredo - 10 votes

Archive for July, 2007

(12 votes, average: 4.5 out of 5)

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Alfredo Sauce

Published by tony January 26th, 2008 0 Comments

Alfredo Sauce

This rich Italian sauce can be served over pasta or as a dip for focaccia bread or raw vegetables.

Alfredo Sauce Italian Recipe

Ingredients:

6 cups heavy cream
1 cup fresh-grated Parmesan
Fresh-cracked black pepper

Preparation:

1 - In a large saucepan, bring the cream to a simmer over medium heat. Reduce the cream to 4 cups.

2 - Remove from heat, sprinkle in the cheese and pepper, and stir until smooth. This is best fresh, but it can be stored in a sealed container for 2 days in the refrigerator.

Makes 4 cups

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(6 votes, average: 4.33 out of 5)

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Vitello al Forno

Published by tony January 19th, 2008 0 Comments

Baked Veal - Vitello al Forno

If you have some leftover rice or risotto in the house, feel free to use it in place of the brown rice called for in this Italian recipe.

Vitello al Forno - Baked Veal

Ingredients:

4 tbsp olive oil
2 red bell peppers
2 yellow bell peppers
1 white onion
6 fresh sprigs marjoram
1 1/2 lbs boneless veal, thinly sliced
1 1/2 cups cooked brown rice
1/2 cup shredded fontina cheese
Fresh-cracked black pepper

Preparation:

1 - Preheat oven to 375F. Lightly grease a loaf pan with 1 tbsp of the olive oil. Clean the peppers, and leave whole. Peel and thickly slice the onion. Clean and gently chop the marjoram leaves.

2 - Toss the peppers and onions in the remaining oil. Place on a large baking sheet. Roast for 10 to 20 minutes, until the onion is softened and the “skin” of the peppers blisters. Remove from the oven and immediately seal the peppers in a plastic bag (this makes it easier to remove the skin). Place the onions on paper towels to drain. Gently remove the skins from the peppers. Cut the peppers in half, and remove the stems and seeds.

3 - Layer the veal, peppers, rice, onions, marjoram, cheese, and black pepper in the prepared loaf pan.

4 - Cover with aluminum foil, and roast for 45 minutes. Remove from the oven and uncover. Carefully drain off grease. Return to the oven and roast, uncovered, for 20 minutes.

5 - Remove from the oven and let cool thoroughly. Slice, and serve at room temperature or reheat as desired.

Serves 8 to 10

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(10 votes, average: 4.4 out of 5)

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Lobster Risotto

Published by tony January 7th, 2008 0 Comments

Lobster Risotto

Making this Italian seafood recipe, takes a little extra work to buy the whole lobsters and prep them to retrieve the chunks of meat, but everyone will love the taste and elegance of this creamy and fragrant Italian dish!

Lobster Risotto

Ingredients:

5 (1-pound) whole lobsters, cooked
4 1/2 cups Fish Stock
10 sprigs fresh thyme
1 tbsp olive oil
1 1/2 cups arborio rice
1 cup Pinot Grigio (or any other dry white drinking wine)
1/2 cup shredded fontina cheese
Fresh-cracked black pepper

Preparation:

1 - Split the warm lobsters in half lengthwise. Remove the tail meat from the shell, and dice the meat. Reserve the lobster cavities. Place the lobster meat in a dish or pan with a tight-fitting lid. Pour in a bit of the Fish Stock to keep the meat moist, and cover securely to keep warm. Set aside.

2 - Clean the thyme and remove the leaves. Heat the oil to medium temperature in a large saucepan.

3 - Add the rice, and stir for 1 minute. Add the wine, and stir until fully absorbed. Add the stock 1/2 cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next. Continue until all the stock is absorbed and the rice is tender.

4 - Remove from heat, and stir in the cheese.

5 - To serve, place each lobster half on a serving plate. Fill each tail cavity with a large scoop of risotto. Sprinkle with the lobster meat, thyme, and pepper.

Serves 8 to 10

Enjoy this classic Italian seafood recipe!

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(10 votes, average: 4.5 out of 5)

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Pasta con Pomodori Secchi e Ricotta

Published by tony January 6th, 2008 0 Comments

Pasta with Sun-Dried Tomatoes and Ricotta

This delicious mixture of fresh and sun-dried tomatoes makes a lovely sweet-flavored sauce that is perfect with any shape of pasta. The addition of the ricotta at the very end adds a lovely creamy texture to the overall dish. This is one of my favorite Italian recipes. Mangiare!

Pasta with Sun-Dried Tomatoes and Ricotta

Ingredients:

6 tbsp extra virgin olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
1 anchovy fillet, drained, rinsed, and chopped
9 oz sun-dried tomatoes, preserved in olive oil, coarsely chopped
10 oz tomatoes, skinned, seeded, and coarsely chopped
1 lb dried pasta
3 tbsp fresh ricotta
2 tbsp chopped fresh flatleaf parsley
Sea Salt
Freshly ground black pepper

Preparation:

1 - Gently warm the oil in a pan, then add the onion, celery, and anchovy and cook until the vegetables are soft.

2 - Add the sun-dried tomatoes to the pan and cook very gently for an additional 5 to 10 minutes, then add the fresh tomatoes. Stir, then cover and simmer gently for about 20 minutes, or until the sauce is thickened and glossy.

3 - Bring a large pan of salted water to a boil. Tip in the pasta, then stir and return to a boil. When the pasta is ready, drain quickly and return to the pan it was cooked in.

4 - Pour the sauce over the pasta, then toss together thoroughly and add the ricotta and a little pepper.

5 - Toss again and tip out onto a serving platter or into a warmed pasta bowl, or onto individual plates. Sprinkle with the parsley and serve immediately.

Serves 4 to 6

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(7 votes, average: 5 out of 5)

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Melanzane alla Parmigiana

Published by tony January 3rd, 2008 0 Comments

Baked Eggplants with Tomato and Mozzarella

This delectable combination of flavors and textures makes this Italian recipe a classic! You can also use potatoes, zucchini, or artichoke hearts or a combination of them all. Plenty of crusty bread for mopping is essential. Mangiare!

Melanzane alla Pamigiana - Bakked Eggplants with tomato and mozzarella

Ingredients:

2 long eggplants
3 tbsp extra virgin olive oil
1 cup ready-made or homemade tomato sauce
4 oz mozzarella, sliced
1 cup freshly grated Parmigiano Reggiano
10-15 fresh basil leaves, shredded
Sea Salt and freshly ground black pepper

Preparation:

1 - Cut the eggplants into disks and discard the ends. Sprinkle with salt and lay in a colander. Place a plate directly on top of the eggplants and put a weight on top so it presses down onto them. Stand the colander in the sink for 1 hour while any bitter juices drain away.

2 - Preheat the oven to 400F and lightly grease an ovenproof dish or baking pan with a little of the olive oil.

3 - Rinse and pat dry the eggplant slices, then brush lightly with the remaining oil. Bake the eggplants on both sides until soft and slightly browned.

4 - Next, start to fill the dish or pan, adding the salt and pepper as you go along. Put a layer of tomato sauce in the bottom, then add a layer of eggplant slices, a layer of mozzarella slices, another layer of tomato sauce, a sprinkling of Parmigiano Reggiano, and a few torn basil leaves. Repeat until the dish or pan is full, finishing with a thick layer of tomato sauce, Parmigiano Reggiano, and basil.

5 - Bake in the oven for about 30 minutes. If your layers fill the dish or pan, place it on a baking sheet to catch any drips. Remove from the oven and let stand for about 5 minutes before serving.

Serves 4 to 6

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