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Top 10 Italian Recipes

Seafood Manicotti - 44 votes
Linguine with Walnut Sauce - 39 votes
Minestrone Soup - 26 votes
Three Cheese Baked Pasta - 26 votes
Olive Oil and Garlic Sauce - 23 votes
Fettuccine with Lobster Sauce - 23 votes
Bolognese Sauce - 23 votes
Gorgonzola Sauce - 23 votes
Fried Mozzarella - 21 votes
Fusilli With Four Cheeses - 20 votes

Archive for the 'Italian Fish & Seafood Recipes' Category

(44 votes, average: 3.80 out of 5)

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Seafood Manicotti

Published by tony January 19th, 2009 in Amazing Italian Recipes, Easy Italian Homestyle Recipes, Italian Chicken Recipes, Italian Fish & Seafood Recipes, Italian Pasta Recipes, Italian Pasta Sauces, Italian Recipes, Meat & Poultry and Vegetables & Salads. 1 Comment

Manicotti di frutti di mare

An Italian classic recipe for your next gathering with friends and family or for that next big special occasion! Enjoy!

Ingredients:

1 quart whipping cream
20-30 Manicotti
2 lbs large raw shrimp, peeled, deveined, and chopped
3 tablespoons butter
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup chopped celery
1 garlic clove, minced
Salt
Freshly Ground Black Pepper
1/4 teaspoon cayenne pepper
1 lb fresh Crab Meat, drained
1 cup shredded Cheddar Cheese
1 cup shredded Parmesan cheese

Preparation:

1 – Combine whipping cream, salt, pepper, and 1/4 teaspoon cayenne pepper in a saucepan and cook over medium-high heat for 30 minutes or until thickened and reduced to 2 cups; set aside. Cook the manicotti according to the package directions; drain and set aside.

2 – Heat butter in a large Dutch oven over medium-high heat; add onion, 3 tbsp butter, chopped green bell pepper, garlic, and chopped celery. Cook, stirring constantly, for 5 minutes or until tender. Add the shrimp and crab meat, and cook, stirring constantly, for about 5 minutes or until shrimp turns pink. Cool for 10 minutes, and drain well.

3 – Combine the seafood mixture and the whipping cream mixture. Fill the manicotti shells, and place in 2 lightly greased 11×7 inch baking dishes. Sprinkle with cheeses, and cover with foil. Bake at 350F for 15 minutes.

4 – Uncover and bake for 10 additional minutes. Serve immediately.

Serves 6 to 8

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(23 votes, average: 3.91 out of 5)

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Fettuccine with Lobster Sauce

Published by tony January 4th, 2009 in Amazing Italian Recipes, Italian Fish & Seafood Recipes, Italian Pasta Recipes, Italian Recipes and Our Favorite Italian Recipes. 0 Comments

Fettuccine con Aragosta

Frozen lobster tails tend to be rather tough when cooked too long. The timing given in this Italian recipe is for 6 oz. tails. If you are using smaller lobster tails, reduce cooking time to 1 minute. When slicing, the lobster meat should still be slightly raw in the center. The addition of sun-dried tomatoes will give this Northern Italian recipe sauce a very pale pink appearance. If using tomato paste, your sauce will be a deeper pink. Enjoy!

Ingredients:

4 frozen lobster tails (6 oz. each; 1 1/2 lbs total weight), defrosted and well drained
1 1/2 tbsp unsalted butter
1 1/2 tbsp flour
1 1/2 cups milk
Salt
Freshly milled black pepper
1 tbsp minced sun-dried tomatoes, well drained or 1 tbsp tomato paste
2 medium zucchini
1/4 cup unsalted butter
1 cup thinly sliced scallions
1 lb fettucine
2 tsp vegetable or olive oil
1 tbsp minced parsley leaves
Freshly grated Parmigiano cheese

Preparation:

1 – In a 6-quart pot, bring 4 quarts of water to a boil. Add lobster tails, cover pot and bring to a boil. As soon as water returns to a boil, uncover and cook just until the tails start to curl and turn pink, about 2 minutes. Using tongs, transfer tails to a colander and quickly rinse under cold water. With a pair of kitchen shears, snip shell lengthwise along the underside and top side of tail. Remove the tail meat and cut into 1/2-inch slices. Set aside.

2 – In a 2 1/2-quart saucepan, melt 1 1/2 tbsp butter over low heat. When butter begins to froth, add the flour. Mix well with a wire whisk and cook over medium heat, whisking constantly, until lightly golden. Add milk, 1/2 tsp salt and 1/2 tsp pepper; turn heat to low. Cook over low heat, whisking constantly, until slightly thickened, for about 2 minutes. Add minced dried tomatoes or tomato paste and cook, for another 30 seconds. Cover pan and set tomato bechamel sauce aside.

3 – Scrub zucchini well and blot dry with paper towel. Trim ends and cut into 1 1/2-inch lengths. Halve each piece lengthwise and slice into 1/4-inch strips.

4 – In a 12-inch skillet, melt 1/4 cup butter over low heat. Add scallions, turn heat to medium and saute, stirring constantly, until tender-crisp, for about 1 minute. Add zucchini and saute, stirring constantly, for about 2 minutes. Add lobster meat and cook, stirring constantly, for another minute. Season with 1/2 tsp each salt and pepper. Stir in tomato bechamel sauce and mix well. Turn heat to low and cook, stirring constantly, for about 1 minute.

5 – Cook pasta in 6 quarts boiling water with 1 tbsp salt and 2 tsp oil until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Add half of the lobster sauce to pasta and toss well. Spoon remaining sauce on top of pasta and garnish with minced parsley. Serve with freshly grated Parmigiano cheese.

Serves 4 to 6

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(13 votes, average: 3.23 out of 5)

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Cod Stew

Published by tony November 9th, 2008 in Italian Fish & Seafood Recipes, Italian Recipes and Our Favorite Italian Recipes. 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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(19 votes, average: 3.37 out of 5)

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Veal Stew

Published by tony October 10th, 2008 in Amazing Italian Recipes, Easy Italian Homestyle Recipes, Italian Beef Recipes, Italian Chicken Recipes, Italian Fish & Seafood Recipes, Italian Pasta Recipes and Italian Recipes. 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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(11 votes, average: 4.27 out of 5)

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Risotto with Scallops

Published by tony July 19th, 2008 in Easy Italian Homestyle Recipes, Italian Fish & Seafood Recipes, Italian Recipes and Our Favorite Italian Recipes. 1 Comment

Risotto con Pettine

Risotto with sea or bay scallops can be an elegant main course. You can substitute shrimp for the scallops, or use a combination of both. Wash scallops or devein shrimp before making basic risotto. The seafood must be sauteed as soon as the risotto is finished, so that when you add it to the pot the consistency of the risotto will still be creamy when served. Enjoy this classic Italian recipe!

Ingredients:

Basic Risotto
1 1/2 lbs sea or bay scallops
1/4 cup unsalted butter
1 cup thinly sliced scallions
1/2 tsp salt
1/2 tsp pepper
1 tbsp grated lemon grind
2 tbsp finely minced Italian parsley leaves
Freshly grated Parmigiano cheese

Preparation:

1 – Wash scallops several times in cold water to remove sand. Place in a strainer and blot dry with paper towel. If using tiny bay scallops, leave whole; if using sea scallops, cut horizontally into 1/2 inch slices.

2 – In a large saute pan, melt butter over medium heat. Add scallions and saute, stirring constantly, until barely tender, about 2 minutes. Add scallops and cook, stirring constantly, for 2 minutes. Add slat, pepper, and lemon rind; mix well and remove from heat.

3 – Stir scallop into risotto. Cook uncovered over low heat, stirring constantly, until juices from scallops are completely absorbed into rice, about 1 to 2 minutes. Remove from heat and stir in parsley.

4 – Transfer to a heated bowl and serve with freshly grated Parmigiano cheese.

Serves 4 to 6

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