Browsing tag
Italian Recipes
Add to ❤ Favorites Pepperoni Bread – refrigerated pizza dough, pepperoni and provolone cheese rolled up to make one heck of an appetizer. Remember the marinara for dunking! Ingredients for 4-6 servings 1 13.8-ounce package refrigerated pizza dough 6-ounces sliced pepperoni 8-ounces sliced sliced provolone cheese 3 tablespoons butter 1 teaspoon garlic powder 1 teaspoon Italian seasoning Read the Instructions here
Add to ❤ Favorites Ingredients 2 Tablespoons extra-virgin olive oil 1/2 cup finely diced onion 2 garlic cloves, grated 1 teaspoon finely chopped fresh rosemary 1 1/2 cups Arborio rice Coarse salt and ground pepper, to taste 1/2 cup dry white wine 4 cups peeled and diced butternut squash 4 cups vegetable stock Freshly grated Parmesan cheese, for garnish, optional Read the Instructions here
Add to ❤ Favorites Ingredients 5L water 200g sausage mince (pork, veal and fennel) 200g mixed mushrooms (porcini & wild) Extra virgin olive oil (XVOO) 500g fresh tagliatelle pasta 1 x glass white wine Salt Fresh parsley Parmesan cheese Read the Instructions here
Add to ❤ Favorites Ingredients for 6 servings extra virgin olive oil 8oz Italian sausage (hot or mild) 8oz ground turkey breast 2 carrots, peeled then chopped small 1 shallot, minced salt and pepper 1/2 teaspoon Italian seasoning 15oz can cannellini beans, drained and rinsed 24oz jar marinara sauce 3 cups (24oz) chicken broth 5oz baby spinach, roughly chopped Read the Instructions here
Add to ❤ Favorites Healthy Baked Chicken Parmesan. Crispy, juicy, and even better than a restaurant! Easy, kid-friendly recipe. Ready in 30 minutes! Ingredients for 2-4 servings 2 boneless, skinless chicken breasts, about 12 ounces each 1/2 cup Italian seasoned breadcrumbs 1/4 cup whole wheat Panko breadcrumbs 1/4 cup freshly grated Parmesan cheese 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 2 large egg whites 4 ounces part-skim mozzarella 1/2 cup tomato sauce, plus extra for serving as desired Thinly sliced or chopped fresh basil Read the Instructions here
Add to ❤ Favorites Parmigiano Reggiano Tortellini with Artichokes and a tutorial on how to make your own tortellini at home like an Italian! Ingredients for 4 servings Artichoke Sauce ½ onion, finely chopped 2 tbsp extra virgin olive oil 2 artichokes, thinly sliced 150 ml – ¾ cup heavy cream Filling 150 gms – 5.25 oz. thinly grated Parmigiano Reggiano 1 egg Nutmeg, a pinch Tortellini 200 gms – 7 oz. (a little over 1 ½ cup) flour 2 eggs Read the Instructions here
Add to ❤ Favorites This recipe uses healthy ingredients such as turkey sausage and spinach and some other easy accessible ingredients. Ingredients for 4 servings 375 g Italian style turkey sausage, casings removed 1 small onion, chopped 1 tbsp olive oil 1 (28 oz) can diced tomatoes 1 (540 ml) cannellini beans (white kidney beans), drained and rinsed 1 cup chicken broth or water Salt and freshly ground black pepper 4 cups fresh baby spinach Read the Instructions here
Add to ❤ Favorites The Classic Sicilian Meat Roll, is a simple, but company-worthy way to make a “meatloaf”, that is filled with heavenly goodness and all rolled up jellyroll-style into a beautiful, and elegantly-filled pinwheel! Ingredients for 4 servings 1 extra-large egg, lightly beaten 1 Tbl. tomato paste 1 Tbl. milk (or beef broth if you have some handy) ½ tsp. italian seasoning ½ tsp. dried oregano 2 (small to medium-sized) garlic cloves or 1 large, very finely minced ½ tsp. seasoned salt, I use Johnny’s ½ Tbl. finely chopped fresh parsley (or ½ tsp. dried) 1 slice white bread, crusts removed and bread torn into very tiny pieces 1 lb. lean ground beef, 85% works well 6 – 8 paper-thin slices prosciutto coarse ground black pepper 2 cups quality shredded mozzarella cheese, (can also use a mozzarella & provolone blend), divided Read the Instructions here
Add to ❤ Favorites A delicious deep dish pizza baked in a big tray is perfect for a party or gathering. Plant based, this Grandma Pie is gorgeous with the roasted cauliflower and all the salty punchy flavours of the Mediterranean – capers and olives dotted over mozzarella and ricotta on a thin and crispy pizza base. Ingredients for a 36 X 28 cm baking tray for the cauliflower 1 small head (700g) of cauliflower florets 1 large lemon, cut into quarters and seeded 5 garlic cloves, minced ¼ cup (45g) drained and chopped capers ¼ cup (45g) pitted and chopped green olives ¼ cup (60ml) olive oil 1 teaspoon sea salt flakes (or to taste) freshly ground black pepper for the breadcrumbs 1 cup fresh breadcrumbs ¼ cup (60ml) olive oil ½ cup grated parmesan for the pizza base 750 g unbleached baker’s flour (or regular baker’s flour) 200g semolina 2 teaspoons sea salt flakes 1 tablespoon caster sugar 1 tablespoon (12g) dried yeast 2 tablespoons olive oil extra flour for dusting to assemble 1½ cups mozzarella, grated 1 cup ricotta ½ cup freshly chopped parsley drizzle of olive oil Read the Instructions here
Add to ❤ Favorites The cake is fluffy and light with a good hint of lemon and the blueberry make it even more moist. If you serve this to kids, you can skip the extra Limoncello on the top. As for the one inside the cake, I wouldn’t fret too much as the alcohol will evaporate in the oven. Ingredients for 1 round cake pan 125 ml – ½ cup plain yogurt 250 gms – 2 cups plain flour 125 gms – ¾ cup potato flour 80 ml – ⅓ cup Limoncello (plus more to brush the top) 1 sachet yeast for sweets or 3 tsp baking powder 250 gms 1 ¼ cups granulated sugar 60 ml – ¼ cup vegetable oil 3 eggs 1 tsp lemon essence 125 gms – 4.5 oz. blueberries Read the Instructions here
Add to ❤ Favorites This includes mushrooms (dried porcini and fresh local mushrooms) as well as Italian pork sausages. This risotto is earthy and flavoursome. Ingredients for 4 servings 2 good quality italian pork sausages 1/2 glass of white wine extra virgin olive oil 1/2 brown onion, finely diced 400g various mushrooms (I used a mix of swiss brown and large field mushrooms), wiped clean and sliced/diced depending on type of mushroom 25g dried porcini mushrooms 2 cups risotto rice (I use Carnaroli) 4 cups chicken stock 50g unsalted butter at room temperature 75g grated parmigiano cheese salt (as needed) 1/2 bunch parsley, leaves picked and chopped finely Read the Instructions here
Add to ❤ Favorites This is a delightful spring or summer dish accompanied by a glass of Prosecco from Valdobbiadine. Ingredients for 4 servings 500g calamari (weight cleaned, about 1kg before cleaning) 95g tin tuna, drained 1 tablespoon capers in vinegar, drained 3 tablespoons mayonnaise (see below) fresh parsley, leaves chopped as a garnish lemon wedges, to serve Mayonnaise: 1 large egg, yolk only 1 teaspoon lemon juice salt to taste 200ml light olive oil Read the Instructions here