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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 the 'Amazing Italian Recipes' Category

(6 votes, average: 4.67 out of 5)

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Pollo alla Cacciatora

Published by tony April 5th, 2008 0 Comments

Braised Chicken with Tomato and Olives

This dish just bursts with robust Neapolitan flavor. One of my favorites! Enjoy this classic Italian chicken recipe with friends and family. Buon Apetitto!

Pollo alla Cacciatora

Ingredients:

1 frying chicken (3 lbs), cut into 8 pieces
1/2 cup flour
Salt
Freshly ground black pepper
5 tbsp olive oil
1/2 cup finely chopped yellow onion
1 tsp minced garlic
1 large red or green bell pepper, halved and thinly sliced
1/2 cup dry vermouth
1 cup canned Italian plum tomatoes, chopped
1 tbsp minced fresh basil
1 large bay leaf
1/2 cup black olives (about 12), pitted and quartered

Preparation:

1 - Wash chicken parts in cold water and plot dry with paper towel.

2 - In a bowl, combine flour, salt and pepper. Dredge chicken pieces in flour mixture and shake off excess.

3 - In a large saute pan, heat olive oil over medium-high heat. Place all of the chicken pieces in pan skin side down and saute until lightly golden on both sides. Remove and set aside. Pour off most of the pan drippings, leaving about 2 tbsp. Add onion, turn heat down to medium and cook, stirring constantly, until lightly golden, for about 5 minutes. Add garlic and continue to cook, stirring constantly, for about 1 minute. Add pepper and cook, stirring frequently, until barely tender. Add vermouth, turn heat to high and cook for about 5 minutes.

4 - Return chicken to pan and spoon most of the pepper-onion mixture on top. Add the tomatoes, basil and bay leaf. Cover pan, turn heat to low and cook, basting frequently, for about 30 minutes.

5 - Preheat oven to 200F. Transfer chicken to an ovenproof platter and place in oven to keep warm, leaving the sauce in pan.

6 - Discard the bay leaf and turn heat to high. Cook the sauce, stirring constantly, until slightly thickened, for about 10 minutes. Stir in the olives and cook for an additional 2 minutes. Pour sauce over the chicken and serve immediately.

Serves 4 to 6

Mangiare!

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(4 votes, average: 5 out of 5)

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Baked Zucchini

Published by tony April 5th, 2008 0 Comments

Zucchini al Forno

For this Italian recipe, try baking the zucchini slices on the top rack of the oven. They come out crispy and taste as if they were pan-fried. Enjoy!

Baked Zucchini

Ingredients:

2 tbsp olive oil
2 lbs medium zucchini
2 extra large eggs
1 1/2 cups dry breadcrumbs
1/4 cup freshly grated Romano cheese
1 tsp minced garlic
2 tsp minced parsley leaves
1 tbsp minced fresh basil
Salt
Freshly ground black pepper
2 tbsp olive oil

Preparation:

1 - Adjust rack to upper portion of oven and preheat to 375F. Brush a large jelly roll pan with 2 tbsp olive oil. Set aside.

2 - Scrub zucchini and blot dry with paper towel. Trim the ends. If zucchini are about 6 inches in length, leave whole; if larger, slice in half crosswise. Cut lengthwise into 1/4-inch slices, discarding the first and last slice of each zucchini.

3 - In a bowl, beat eggs with a fork. In another bowl, combine all of the remaining ingredients except the olive oil. Dip the zucchini slices in eggs, then dredge on both sides in breadcrumb mixture. Arrange slices in a single layer in pan. Drizzle about 1/2 tsp olive oil over each slice. Bake until slices are lightly golden on top, for about 5 minutes. Remove from the oven and turn slices. Continue to bake until slightly crusty and lightly golden, for about 5 to 7 minutes.

4 - Using a metal spatula, transfer to a platter. Arrange in a slightly overlapping pattern and serve immediately.

Serves 6 to 8

Mangiare!

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(4 votes, average: 5 out of 5)

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Linguine with Broccoli

Published by tony April 3rd, 2008 0 Comments

Linguine with Broccoli

For all you broccoli lovers, this is one of the fastest pasta dishes to prepare….and one of the tastiest! Enjoy this easy Italian recipe….Buon Apetitto!

Linguine with Broccoli

Ingredients:

1 large bunch broccoli (about 1 to 1 1/2 lbs)
Salt
6 tbsp olive oil
4 oz pancetta or very lean pork, finely diced
1 1/2 cups thinly sliced scallions
Freshly ground black pepper
1 lb linguine
1/2 cup freshly grated Parmesan cheese

Preparation:

1 - Remove florets from broccoli, leaving about 1/2 inch of stems. Cut or break florets into 1-inch pieces. Wash in cold water, drain and set aside. Remove and discard the large coarse leaves from stems and cut off about 1/2 inch of lower part of stalk. Wash thoroughly and peel stalks with a vegetable peeler.

2 - Bring 6 quarters of water to a boil with 1 tbsp salt. Add broccoli stalks and cook until barely tender, for about 5 minutes. Add florets and continue cooking, for about 3 more minutes. With a skimmer, transfer broccoli to a colander, rinse under cold water and set aside to drain. Reserve liquid for cooking pasta.

3 - In a large saute pan, heat 6 tbsp olive oil over medium heat. Add the pancetta or salt pork and cook, stirring constantly, until slightly crispy, for about 2 minutes. Add the scallions and continue cooking, stirring constantly, until barely tender, for about 1 minute. Add the broccoli, turn heat to low and cook for about 2 minutes. Season with salt and pepper and remove from heat.

4 - Return the water in which the broccoli was cooked to a boil. Add pasta and cook until al dente. Before draining pasta, remove about 1/2 cup of the pasta water and set aside. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Add half of the vegetable mixture and Parmesan cheese to pasta and toss well. Add about 6 tbsp of pasta water and toss quickly to loosen. Spoon the remaining vegetable mixture on top and serve with additional Parmesan cheese.

Serves 4 to 6

Mangiare!

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(8 votes, average: 4.25 out of 5)

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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!

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(4 votes, average: 5 out of 5)

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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!

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