2008 March | ItalianHomeRecipes.com

Calendar

March 2008
M	T	W	T	F	S	S
« Feb		Apr »
	1	2
3	4	5	6	7	8	9
10	11	12	13	14	15	16
17	18	19	20	21	22	23
24	25	26	27	28	29	30
31

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

(8 votes, average: 4.25 out of 5)

Loading ...

Roast Chicken with Rosemary

Published by tony March 31st, 2008 0 Comments

Pollo alla Toscana

This easy Tuscan dish makes for a very light entree after any pasta. It is most succulent when made with young broiler chickens (or you can use small frying chickens). Enjoy this easy Italian chicken recipe!

Roast Chicken with Rosemary

Ingredients:

2 small broiler or frying chickens (2 lbs each)
3 tbsp olive oil
4 garlic cloves
1 tbsp minced fresh rosemary
Salt
Freshly ground black pepper
1/4 cup dry vermouth
2 tbsp minced parsley leaves

Preparation:

1 - Wash chickens and blot dry with paper towels. Cut chickens in half lengths-wise with poultry shears. Trim off wing tips at first joint.

2 - Adjust rack to center of oven and preheat to 350F. Brush the bottom of a large pan with 1 tbsp of the olive oil.

3 - Rub each chicken half on both sides with 2 of the split pieces of garlic, rosemary, salt and pepper. Arrange chickens breast side up in the baking pan. Place remaining garlic around chicken. Drizzle remaining olive oil over chicken.

4 - Bake for about 20 minutes. Turn chicken over (breast side down) and baste with pan juices. Brush half of the vermouth over inside surface of chicken. Return to oven and continue baking for another 20 minutes. Turn chicken again (breast side up) and brush with remaining vermouth. Continue baking, basting twice with pan juices, until golden brown, for about 20 minutes.

5 - To serve, cut each piece in half between breast and thigh with poultry shears. Arrange on a platter and garnish with minced parsley.

Serves 6 to 8

Buon Appetito!

Bookmark to:

(4 votes, average: 5 out of 5)

Loading ...

Veal Scallops with Mushrooms and Marsala

Published by tony March 30th, 2008 0 Comments

Scaloppine con Funghi e Marsala

To achieve authentic flavor with this authentic Italian recipe, you must use dry Marsala for this dish. Buon Appetito!

Veal Scallops with Mushrooms and Marsala

Ingredients:

1 1/2 lbs veal scallops, sliced 1/4 inch thick
1/2 cup Flour
1/4 cup olive oil
1/4 cup unsalted butter
Salt
Freshly ground black pepper
1 cup scallions, sliced into 1/2 inch lengths
4 oz thinly sliced capocolla or imported ham
1 lb medium mushrooms, trimmed and thinly sliced
1/2 cup dry Marsala
2 tbsp minced parsley leaves

Preparation:

1 - Cut each veal scallop horizontally into 2-inch widths.

2 - In a bowl, combine the flour, salt and pepper. Dredge each piece of veal in the flour mixture and shake off excess.

3 - In a large saute pan, heat the olive oil over medium-high heat, then add butter. Saute veal in 2 batches until lightly golden on both sides. Remove veal and set aside.

4 - Turn heat down to medium, add the scallions and cook until tender-crisp. Add the capocolla and saute until softened, stirring constantly, about 1 minute. Stir in the mushrooms and saute, stirring constantly, for about 1 to 2 minutes.

5 - Return the veal to pan and spoon most of the mushroom mixture on top. Pour in Marsala, turn heat to high and cook uncovered, stirring constantly, until wine is slightly reduced, for about 2 minutes.

6 - To serve, arrange the veal on a large platter; spoon the mushroom-wine sauce on top. Garnish with minced parsely and serve immediately.

Serves 6 to 8

Mangiare!

Bookmark to:

(5 votes, average: 4.4 out of 5)

Loading ...

Linguine with Shrimp

Published by tony March 30th, 2008 0 Comments

Linguine with Shrimp - Linguine con Gamberi

The subtle flavor of lemon sauce mixed with shrimp and herbs makes this easy Italian seafood recipe truly memorable. Enjoy!

Linguine with Shrimp

Ingredients:

1 1/2 lbs medium shrimp
1/4 cup olive oil
1/4 cup unsalted butter
1 cup thinly sliced scallions
1 tsp minced garlic
1/4 cup fresh lemon juice
2 tbsp minced fresh basil
Salt
Freshly ground black pepper
1/4 cup minced parsley leaves
1 lb linguine

Preparation:

1 - Peel and devein the shrimp. Wash thoroughly under cold water and blot dry with a paper towel. Set aside.

2 - In a large saute pan, heat olive oil over medium heat, then add 1/4 cup butter. Add the scallions and cook, stirring constantly, for about 2 minutes. Add the garlic and cook, stirring constantly, until soft but not brown, for about 2 minutes. Add the shrimp, turn the heat to medium-high and cook, stirring constantly, just until the shrimp turn pink, about 2 to 3 minutes. Add the lemon juice and basil, turn heat to low and cook, stirring constantly, for about 30 seconds. Season with 1 tsp salt and pepper. Stir in parsley and remove from heat.

3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Add half of the shrimp mixture to pasta and toss well. Spoon remaining shrimp mixture to top and serve immediately.

Serves 4 to 6

Mangiare!

Bookmark to:

(5 votes, average: 4.2 out of 5)

Loading ...

Pasta Primavera

Published by tony March 28th, 2008 0 Comments

Pasta Primavera

There are many different vegetable combinations for Pasta Primavera. Since Primavera means spring, my version of this classic Italian recipe includes zucchini and tender asparagus. Enjoy!

Pasta Primavera

Ingredients:

1 1/2 lbs asparagus
1 lb zucchini
3 tbsp olive oil
3 tbsp unsalted butter
2 large garlic cloves, thinly sliced
1 cup thinly sliced scallions
Salt
Freshly Ground Black pepper
1 lb Gemelli (twists)
1 cup chicken broth
1/2 cup freshly grated Parmigiano cheese

Preparation:

1 - Wash the asparagus several times in lukewarm water. Refresh in cold water, drain well and blot dry with paper towel. Slice off tough ends. If asparagus are thin they will not have to be peeled; if larger, peel the lower portion with a vegetable peeler. Slice diagonally into 1-inch thick lengths and place the tips in a separate bowl.

2 - Scrub the zucchini and blot dry with a paper towel. Trim both ends and cut into 2-inch lengths. Slice each piece into 1/2-inch strips.

3 - In a large saute pan, heat olive oil over medium heat, then add 3 tbsps butter. Stir in garlic and saute until lightly golden; then discard with a slotted spoon. Add the scallions and cook until tender-crisp, about 2 minutes. Add the bottoms of the asparagus and cook until barely tender, for about 2 minutes. Add the zucchini and cook, stirring constantly with a wooden spoon until tender, about 2 minutes. Stir in asparagus tips, 1 tsp slat and pepper; continue stirring and cook until tips are barely tender, about 2 minutes. (do not overcook the tips of they will fall apart when tossed with the pasta).

4 - While you are cooking the vegetables, cook the pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly.

5 - Mix half of the vegetables, heated chicken broth and Parmigiano cheese with the pasta; toss well. Spoon the remaining vegetable mixture on top and serve with additional freshly grated Parmigiano cheese.

Mangiare!

Serves 4 to 6

Bookmark to:

(3 votes, average: 5 out of 5)

Loading ...

Rigatoni with Sausage Cream Sauce

Published by tony March 27th, 2008 0 Comments

Rigatoni with Sausage Tomato Sauce

This is a real easy Italian recipe and a quickie to make. The sausage can be cooked and chopped a few hours before and the sauce can be prepared while the water for the pasta is boiling. This recipe can also be made with a tomato sauce instead of the cream sauce.

Rigatoni with Sausage Cream Sauce

Ingredients:

1 lb sweet Italian sausage (with fennel)
1/2 cup (1 stick) unsalted butter
1 cup heavy cream
1/4 tsp freshly grated nutmeg
Salt
Freshly grounded black pepper
1 cup freshly grated Parmigiano cheese
1 lb Rigatoni
2 tbsp minced parsley leaves

Preparation:

1 - Place the sausage in a saucepan with 1 1/2 cups water. Cover, bring to a boil and turn heat down to low. Simmer, covered for about 10 minutes. Remove from heat and let sausage cool to room temperature. Remove casings from sausage and chop finely.

2 - In a medium skillet, melt 1/2 cup butter over medium heat. Add heavy cream, turn heat to low and cook until mixture is well blended and slightly thickened, stirring once or twice with a wooden spoon. Stir in sausage, nutmeg, 1/2 tsp salt and pepper and cook for 1 minute. Stir in Parmigiano cheese and remove from heat.

3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix 3/4 of the sauce with the pasta and spoon remaining sauce on top. Garnish with minced parsley and serve with additional freshly grated Parmigiano cheese.

Mangiare!

Serves 4 to 6

Bookmark to: