Italian Recipes | ItalianHomeRecipes.com

Calendar

September 2010
M	T	W	T	F	S	S
« Feb
	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

Top 10 Italian Recipes

Seafood Manicotti - 51 votes
Linguine with Walnut Sauce - 41 votes
Olive Oil and Garlic Sauce - 33 votes
Bolognese Sauce - 31 votes
Minestrone Soup - 30 votes
Fettuccine with Lobster Sauce - 30 votes
Three Cheese Baked Pasta - 26 votes
Farfalle with Spinach Pesto - 26 votes
Gorgonzola Sauce - 25 votes
Fried Mozzarella - 23 votes

Archive for the 'Italian Recipes' Category

(26 votes, average: 3.69 out of 5)

Loading ...

Print This Recipe

Farfalle with Spinach Pesto

Published by Paola February 27th, 2010 in Amazing Italian Recipes, Easy Italian Homestyle Recipes, Italian Pasta Recipes, Italian Recipes and Our Favorite Italian Recipes. 2 Comments

Farfalle con Pesto di Spinaci

This classic Italian dish can be made and enjoyed year round.

Ingredients:

1/3 cup blanched almonds
8 ounces fresh spinach
4 tbsp unsalted butter
4 scallions, cut into 1-inch lengths
2 medium garlic cloves, split in half
1/3 cup tightly packed Italian parsley leaves
1/2 cup olive oil
salt
freshly milled black pepper
1 cup freshly grated Sardo cheese or 1/2 cup Romano and 1/2 cup Parmigiano cheese
1 lb farfalle (bow pasta)

Preparation:

1 – To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated 350 F oven for 5 to 7 minutes. Remove from oven and let cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.

2 – Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.

3 – In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, until tender, about 3 minutes.

4 – Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.

5 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese.

Serves 4 to 6

Share this recipe!

(18 votes, average: 3.44 out of 5)

Loading ...

Print This Recipe

Penne with Mushrooms and Prosciutto

Published by tony February 26th, 2010 in Amazing Italian Recipes, Italian Pasta Recipes and Italian Recipes. 1 Comment

Penne con Funghi e Prosciutto

Sauteed mushrooms, prosciutto and a light white sauce make a creamy, delicate Tuscan trio.

Ingredients:

1 tbsp unsalted butter
1 tbsp flour
1 cup chicken broth
Salt
Black pepper
1/2 tsp freshly milled black pepper
1/2 tsp freshly grated nutmeg
2 tbsp olive oil
3 tbsp unsalted butter
1 cup thinly sliced scallions
4 ounces thinly sliced prosciutto, diced
1 lb thinly sliced, trimmed mushrooms
1 lb penne pasta
1/2 cup freshly grated Parmigiano cheese
2 tbsp minced parsley leaves

Preparation:

1 – In a 1 1/2 quart saucepan, melt 1 tbsp butter over low heat. When butter begins to froth, add the flour. Mix well with a wire whisk and cook over medium heat, stirring constantly, until lightly golden. Add chicken broth, 1/2 tsp salt, 1/2 tsp pepper and nutmeg. Turn heat to low and cook, whisking constantly, until slightly thickened, about 2 minutes. Cover saucepan and set white sauce aside.

2 – In a large saute pan, heat olive oil over medium heat until haze forms, then add 2 tbsp butter. Add scallions and cook, stirring constantly, until barely tender, about 1 minute. Stir in prosciutto and cook, stirring, until softened but not brown, about 1 minute. Add mushrooms, turn heat to medium-high and cook, stirring, until mushrroms just begin to exude their juices, about 1 minute. Season with salt and pepper. Pour white sauce over mushroom mixture and blend well. Turn heat to low and cook, stirring, until mixture is well incorporated, about 2 minutes. 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 and Parmigiano cheese with pasta. Spoon remaining sauce over pasta and garnish with minced parsley. serve with additional freshly grated Parmigiano cheese.

Serves 4 to 6

Share this recipe!

(22 votes, average: 4.45 out of 5)

Loading ...

Print This Recipe

Fusilli with Tomatoes and Olives

Published by tony July 21st, 2009 in Amazing Italian Recipes, Italian Pasta Recipes and Italian Recipes. 0 Comments

Fusilli con Pomodoro e Olive

The sparkling flavor of tomatoes marinated with Gaeta olives makes this uncooked sauce quite zesty. A great summer pasta, and wonderful for a buffet. One of my favorite Italian dishes!

Ingredients:

12 large ripe plum tomatoes
1/2 cup olive oil
3 large cloves garlic
1/2 cup black olives, pitted and sliced into thin strips
3 tbsp minced fresh basil
1/4 cup minced Italian parsley leaves
Salt
1/2 tsp freshly milled black pepper
1 lb fusilli (twists)
Freshly grated Romano cheese

Preparation:

1 – Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over a bowl and reserve juice.

2 – In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives, basil, parsley, 1 tsp salt and pepper; mix well with wooden spoon. Transfer to a 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least 6 hours or overnight, turning jar 3 to 4 times so that tomatoes will be well coated with marinade. Pour reserved juice into a small kar, cover and refrigerate.

3 – Remove sauce and reserved juice from refrigerator and let stand at room temperature for 2 hours before serving. Discard garlic from sauce just before tossing with pasta.

4 – Cook 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 olive oil and toss quickly. Toss pasta with 3/4 of the sauce. If pasta is a little dry when tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining suace on top and serve with freshly grated Romano cheese.

Serves 4 to 6

Mangiare!

Share this recipe!

(41 votes, average: 3.80 out of 5)

Loading ...

Print This Recipe

Linguine with Walnut Sauce

Published by tony February 8th, 2009 in Easy Italian Homestyle Recipes, Italian Pasta Recipes, Italian Recipes and Our Favorite Italian Recipes. 0 Comments

Linguine con Salsa di Noce

This Italian pasta recipe contains a very rich and satisfying combination of ingredients. A word of warning to all you Pasta lovers – keep the portions small! Mangiare!!

Ingredients:

1 cup whole milk ricotta cheese
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano cheese
3 tbsp olive oil
2 tbsp unsalted butter
3 large cloves garlic
1 cup chopped walnuts
3 tbsp minced fresh basil
1 lb linguine
Salt
Freshly grated Parmiginao cheese (for serving)

Preparation:

1 – In a small bowl, combine the ricotta, heavy cream and Parmigiano cheese. Mix well with a fork and set aside.

2 – In a medium skillet, heat olive oil over medium heat until haze forms, then add 2 tbsp butter. Saute garlic, stirring constantly. Discard with a slotted spoon. Add walnuts, turn heat to low and saute, stirring constantly, for about 1 minute. Stir in the basil and mix well; 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. Toss all the cheese mixture and half of the walnut-basil mixture with pasta. Spoon remaining walnut-basil mixture on top and serve with freshly grated Parmigiano cheese.

Serves 6 to 8

Mangiare!

Share this recipe!

(51 votes, average: 3.76 out of 5)

Loading ...

Print This Recipe

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. 2 Comments

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

Mangiare!

Share this recipe!