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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 'Vegetables & Salads' 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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(9 votes, average: 3.56 out of 5)

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Sauteed Mushrooms

Published by tony November 9th, 2008 in Easy Italian Homestyle Recipes, Italian Recipes and Vegetables & Salads. 0 Comments

Funghi Saltati

For this easy Italian vegetable recipe try to select button mushrooms with smooth, unblemished skins. The caps should be closed, so that no gills show around stems.

Ingredients:

1 1/2 lbs medium mushrooms
1/4 cup olive oil
3 cloves garlic, thinly sliced
2 tbsp fine dry breadcrumbs
1 tsp salt
1/2 tsp black pepper
2 tbsp minced parsley leaves

Preparation:

1 – Wipe mushrooms with a damp cloth and trim bottoms of stems. Slice mushrooms about 1/4 inch thick.

2 – In a 12-inch skillet, heat olive oil over medium-high heat. Add garlic, saute until lightly golden and discard with a slotted spoon. Add mushrooms; quickly toss with a wooden spoon until mushrooms are well coated with olive oil. Cook, stirring constantly, just until mushrooms begin to exude their juices, about 1 minute. Add breadcrumbs and quickly toss with mushrooms until no liquid is left in pan. Season with salt and pepper; remove from heat. Add parsley and mix lightly just to incorporate. Transfer to a small platter and serve immediately.

Serves 4 to 6

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(13 votes, average: 4.46 out of 5)

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Sauteed Eggplant

Published by tony October 11th, 2008 in Easy Italian Homestyle Recipes, Italian Recipes and Vegetables & Salads. 0 Comments

Melanzana Saltata

Select glossy, firm eggplant for this very simple but tasty Italian dish.

Ingredients:

1/4 cup olive oil
1/2 cup finely chopped yellow onion
1 medium-size green pepper, halved, cored and finely chopped
1 large or 2 medium-sized eggplants, washed, dried, ends trimmed, peeled and cut into 1-inch cubes
4 canned Italian plum tomatoes, wel drained, halved, seeded and chopped
2 tbsp minced fresh basil
1 tsp salt
1/2 tsp black pepper
2 tbsp minced Italian parsley leaves
1/2 cup freshly grated Parmigiano cheese

Preparation:

1 – In a 12-inch skillet, heat olive oil over medium heat. Add onion and pepper; saute, stirring constantly, until soft but not brown, for about 3 minutes. Add eggplant and saute until barely tender, for about 2 to 3 minutes. Stir in tomatoes, basil, salt and pepper. Continue to cook, stirring constantly for about 2 minutes. Remove from heat; stir in parsley and freshly grated Parmigiano cheese. Transfer to a platter and serve immediately.

Serves 6 to 8

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(6 votes, average: 4.00 out of 5)

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Zucchini with Roasted Peppers

Published by tony September 17th, 2008 in Amazing Italian Recipes, Easy Italian Homestyle Recipes, Italian Recipes and Vegetables & Salads. 0 Comments

Zucchini con Peperoni

Zucchini should be cooked tender-crisp so that its texture contrasts with the roasted peppers. If red peppers are unavailable, you can substitute with pimientos. Enjoy this tasty Italian vegetable recipe!

Ingredients:

1/4 cup olive oil
3/4 cup thinly sliced yellow onion
2 lbs small zucchini, washed, trimmed and sliced into 2 x 1/2-inch strips
2 large red bell peppers, roasted, peeled and thinly sliced
1 tsp salt
1/2 tsp freshly milled black pepper

Preparation:

1 – In a 12-inch skillet, heat olive oil over medium heat. Add onion, turn heat to low and cook, stirring constantly, until soft but not brown, for about 4 minutes. Add the zucchini and cook, stirring frequently, for 3 minutes. Stir in roasted peppers and continue to cook for an additional minute. Season with salt and pepper: remove from heat. Transfer to a bowl and serve immediately.

Serves 6 to 8

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(18 votes, average: 4.39 out of 5)

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Fried Artichoke Hearts

Published by tony June 5th, 2008 in Amazing Italian Recipes, Easy Italian Homestyle Recipes, Italian Recipes and Vegetables & Salads. 1 Comment

Carciofi Fritti

Not only is this easy Italian recipe a savory accompaniment to any chicken, meat or fish dishes, but an excellent appetizer as well!

Fried Artichoke Hearts

Ingredients:

2 packages frozen artichoke hearts
1/2 cup flour
3 large eggs
Salt
Freshly ground black pepper
2 tbsp grated lemon rind
2 cups dry breadcrumbs
2 cups vegetable oil
1 medium lemon, cut into wedges

Preparation:

1 – Rinse frozen artichoke hearts in a strainer under warm running water to defrost. In a medium skillet, bring 2 cups of water to a boil and add 1 tsp salt. Place artichokes in a single layer in pan and cook, covered, over medium heat, about 3 minutes. Using a pair of tongs, transfer artichoke hearts to a colander. Let cool slightly; blot thoroughly dry with a paper towel.

2 – Place flour in a bowl. In another bowl, beat eggs with 1 tsp salt and pepper. In a third bowl, combine lemon rind with breadcrumbs. Dredge artichoke hearts in flour and shake off excess. Lightly coat with egg, letting the excess drip off; thoroughly coat in breadcrumb mixture. Arrange in a single layer on a platter lined with waxes paper. Refrigerate for at least 1 hour to set coating.

3 – In a deep 12-inch skillet, heat vegetable oil over medium-high heat. Fry artichokes on both sides until lightly golden. Transfer with tongs to paper towels to drain.

4 – To serve, arrange on a large platter and garnish with lemon wedges.

Serves 8 to 10

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