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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 'Our Favorite Italian Recipes' Category

(7 votes, average: 5 out of 5)

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Linguine with Bacon and Proscuitto

Published by tony April 17th, 2008 0 Comments

Linguine alla Carbonara

There are many different ways of preparing this classic Italian recipe. My version includes the addition of prosciutto and scallions. Mangiare!

Linguine alla Carbonara

Ingredients:

2 tbsp Olive oil
4 oz pancetta or very lean bacon, sliced into 2 x 1/4-inch strips
3 oz prosciutto, sliced
into 2 x 1/2-inch strips
1 cup thinly sliced scallions
3 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
Salt
1 lb linguine
1 tbsp unsalted butter
2 tbsp minced parsley leaves (to garnish)

Preparation:

1 - In a large skillet, heat the olive oil over medium heat. Add pancetta or bacon and saute, stirring constantly, until lightly golden and slightly crispy. Add the prosciutto and continue to saute until softened, about 1 minute. With a slotted spoon, transfer the mixture to a paper towel to drain.

2 - Pour off all but about 2 tbsp of the pan drippings. Add scallions and saute, stirring constantly, over medium heat until tender-crisp, for about 2 minutes. As the scallions are cooking, scrape the bottom of pan with wooden spoon to loosen any fragments. Return the pancetta or bacon and prosciutto to the pan, mix well and set aside.

3 - In a small bowl, using a wire whisk, beat the egg yolks and heavy cream. Add Parmesan cheese and black pepper; whisk again until smooth.

4 - Cook the 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 half of the bacon-scallion mixture with pasta. Immediately toss with the egg-cheese mixture. Spoon the remaining bacon-scallion mixture on top and garnish with the minced parsley. Serve with additional freshly grated Parmesan cheese.

Serves 4 to 6

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(6 votes, average: 4.5 out of 5)

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Spaghettini with Crab Meat

Published by tony April 15th, 2008 0 Comments

Spaghettini con Granchio

This Sicilian seafood sauce can be prepared up to to 4 hours before serving. Just cover the pan and reheat the sauce over very low heat while the pasta is cooking. If you’re a crab lover this sweet-tasting Italian sauce recipe with just a tingle of hotness is a definite favorite!

Spaghettini with Crab Meat

Ingredients:

1 lb fresh jumbo lump crab meat
1/4 cup olive oil
1 1/2 cups finely chopped yellow onion
1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes - coarsely chopped)
2 tbsp fresh minced basil
Salt
1/2 tsp red pepper flakes
1/2 tsp sugar
1 lb spaghettini
2 tbsp minced parsley leaves (to garnish)

Preparation:

1 - Using your fingertips, pick over the crab meat to remove any bits of shells. Set the crab aside.

2 - In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring suace to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 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 and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.

Serves 6 to 8

Mangiare!

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(5 votes, average: 5 out of 5)

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Pan-Fried Lamb Chops

Published by tony April 13th, 2008 1 Comment

Agnello Fritto

I found this recipe to be one of the quickest and simplest methods of cooking either rib or loin chops. You can also prepare the chops with breadcrumb coating up to 3 hours in advance if you prefer. Just place them in a single layer on a platter lined with waxed paper and refrigerate them uncovered until you are ready to cook them. Enjoy this easy Italian recipe!

Pan-Fried Lamb Chops

Ingredients:

12 rib or loin lamb chops, 1/2 inch thick, well trimmed of fat
2 cloves garlic, split in half
1/3 cup fresh lemon juice
1 1/2 cups dry breadcrumbs
2 tsp finely minced parsley
1 tsp finely minced garlic
Salt
Freshly ground black pepper
1/4 cup olive oil

Preparation:

1 - Rub each chop with garlic on both sides.

2 - Place lemon juice in a bowl. In another bowl, combine breadcrumbs, parsley, garlic, salt, and pepper. Brush both sides of the chops with the lemon juice. Firmly press both sides of the lamb chops into the breadcrumb mixture: shake off excess. Arrange in a single layer on one large or two smaller platters lined with waxed paper and refrigerate for at least 1 hour.

3 - Use two skillets large enough to hold all the chops in a single layer. Heat 2 tbsp of olive oil in each skillet over medium heat. Cook the chops for 2 minutes on each side for rare, 4 minutes for medium, or 5 minutes on each side for well done.

4 - Arrange the chops on a large platter. Garnish the platter with lime or lemon wedges and serve immediately.

Serves 6 to 8

Buon Appetito!

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(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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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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