Quick Italian Recipes

Basil Pesto Bread Rounds

Paul — Wed, 03 Aug 2011 14:59:42 +0000

This is a quick, simple yet deliciously perfect pesto topping on French bread slices, which is best served with salad meals or soup. This recipe yields 7- 8 servings.

Basil Pesto Bread Rounds

Ingredients

1/3 cup basil pesto
1 (1 pound) loaf French baguette
1/2 cup freshly grated Parmesan cheese
2 cloves garlic, minced
2/3 cup mayonnaise
salt to taste

Directions

1. First, preheat oven on broiler setting.

2. And then, arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don’t burn.

3. After that, remove from oven, and flip bread slices so that the toasted side is on the bottom.

4. Next, set the oven temperature for 350 degrees F (175 degrees C). Meanwhile, in a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.

5. Bake in the preheated oven for 6 to 8 minutes.

6. Lastly, set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

7. Basil Pesto Bread Rounds is ready to serve!

ENJOY!

Roasted Roma Tomatoes and Garlic

Paul — Tue, 19 Jul 2011 17:34:15 +0000

This is a mouth-watering Italian vegetarian side dish recipe for pasta dishes. This recipe yields 3- 4 servings.

Roasted Roma Tomatoes and Garlic

Ingredients

1/4 cup chopped fresh basil leaves
8 roma (plum) tomatoes, halved
12 cloves garlic, peeled
4 tablespoons olive oil
salt and pepper to taste

Directions

1. First, preheat the oven to 400 degrees F (200 degrees C).

2. And then, place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Meanwhile, brush olive oil over the top and sprinkle with basil. Season with salt and pepper.

3. Lastly, bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred.

4. Roasted Roma Tomatoes and Garlic is ready to serve!

ENJOY!

Personal Portobello Pizza

Paul — Mon, 27 Jun 2011 21:57:10 +0000

An easy homemade pizza recipe made with Portobello mushroom and authentic Italian spices. This recipe yields 1- 2 servings.

Personal Portobello Pizza

Ingredients

4 slices pepperoni sausage
1 large portobello mushroom, stem removed
1 tablespoon spaghetti sauce
1/2 cup mozzarella cheese
1 clove garlic, chopped
1/2 tablespoon sliced black olives

Directions

1. First, preheat the oven to 375 degrees F (190 degrees C).

2. Next, place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.

3. Lastly, bake for an additional 20 minutes, or until cheese is melted and golden.

4. Personal Portobello Mushroom is ready to serve!

ENJOY!

Orzo and Tomato Salad with Feta Cheese

Paul — Tue, 21 Jun 2011 15:53:53 +0000

This is a delicious pasta recipe made with green olives, orzo, parsley, feta cheese, lemon juice and authentic Italian spices! This recipe yields 5- 6 servings.

Orzo and Tomato Salad with Feta Cheese

Ingredients

1/4 cup pitted green olives
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 cup uncooked orzo pasta
1 ripe tomato, chopped
1 cup diced feta cheese
1/8 cup lemon juice
1/4 cup virgin olive oil
salt and pepper to taste

Directions

1. First, bring a large pot of lightly salted water to a boil.

2. And then, cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.

3. meanwhile, when orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato.

4. Lastly, whisk together oil and lemon juice in a small bowl. And then, pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

5. Orzo and Tomato Salad with feta Cheese is ready to serve!

ENJOY!

Insalata Caprese

Paul — Thu, 09 Jun 2011 16:03:07 +0000

This is a simple Italian recipe made with fresh tomatoes, mozzarella cheese and Italian herbs and spices. This recipe yields 5- 6 servings.

Insalata Caprese

Ingredients

1 pound fresh mozzarella cheese, sliced 1/4 inch thick
4 large ripe tomatoes, sliced 1/4 inch thick
1/3 cup fresh basil leaves
freshly ground black pepper to taste
3 tablespoons extra virgin olive oil
fine sea salt to taste

Directions

1. First, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves on a large platter.

2. And then, drizzle with olive oil. Season with sea salt and pepper.

ENJOY!

Green Risotto with Fava Beans

Paul — Wed, 01 Jun 2011 15:53:48 +0000

This is a healthy and delectable Italian dish made with fava beans, white wine, Arborio rice and Reggiano Parmesan cheese. This recipe yields 3- 4 servings.

Green Risotto with Fava Beans

Ingredients

1 cup Arborio rice
1/4 cup grated Reggiano Parmesan cheese
1/2 pound fresh, unshelled fava beans
1/4 cup white wine
4 cups chicken broth
1 small onion, finely chopped
3 tablespoons butter, divided
salt to taste

Directions

1. First, bring a large pot of salted water to a boil.

2. Meanwhile, shell the favas and discard the pods. And then, boil the favas for 4 minutes, strain and then immediately plunge into ice water. After that, let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.

3. Next, in a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions.

4. After that, add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.

5. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese.

6. Lastly, cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

7. Green Risotto with Fava Beans is ready to serve!

ENJOY!

Eggplant with Mushroom Stuffing Recipe

Paul — Thu, 12 Aug 2010 20:24:20 +0000

A very delectable Italian eggplant recipe mixed with fresh mushrooms, parsley and Swiss cheese. This recipe yields 2- 3 servings.

Eggplant with Mushroom Stuffing

Ingredients

1/2 cup chopped fresh mushrooms
1 small eggplant
1 tablespoon minced fresh parsley
1/2 cup shredded Swiss cheese
3/4 cup soft bread crumbs
1 small onion, chopped
1/4 cup butter, cubed
Dash pepper
1 tablespoon salt

Directions

1. First, cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside.

2. Next, chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.

3. And then, in a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.

4. Lastly, place in a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

5. Eggplant with Mushroom Stuffing is ready to serve!

ENJOY!

Italian Cannoli

Paul — Mon, 09 Aug 2010 20:32:51 +0000

A very famous Italian dessert freshly made with bitter chocolate, candied orange and citron, cocoa, pistachio nuts, fresh ricotta blended with white wine and coffee powder. This recipe yields 3- 4 servings.

Italian Cannoli

Ingredients

crushed pistachio nuts
2 tbsp chopped bitter chocolate
2 tbsp candied orange and citron
1 tbsp orange essence
250 g fresh ricotta
1 tsp coffee powder
1 tsp cocoa
dry white wine
2/3rds cup icing sugar (powdered sugar)
150 g flour
yolk
peanut oil
almond oil
1 tbsp sugar
1 pinch salt
1 tbsp butter

Directions

1. First, to make the pastry case: Place the flour, cocoa, coffee powder, a pinch of salt and the sugar on a pastry board or work surface and mix.

2. And then, form a well and work in the smoothed butter and enough wine to make a firm dough. Also, form a ball wrap in cling film and refrigerate for an hour.

3. For the Filling, dice the candied fruit and the chocolate.

4. After that, sieve the ricotta and then whisk in the icing sugar, the orange essence and then add the candied peel and chocolate dice. Refrigerate.

5. Next, for the Cannoli case, roll out the pastry and using a round 9′/18cm pastry cutter, cut 18 disks, kneading the dough each time.

6. And then, stretch each disk out into an oval, brush with almond oil and roll around the bamboo or tin tubes. Brush with a little egg yolk where they overlap and press down to make them stick properly. Lift the ends of the pastry slightly curling them back.

7. Meanwhile, heat the peanut oil in the frying pan and deep fry the cannoli, two at a time. When they are golden brown remove them and drain on kitchen paper.

8. As soon as they cool enough to be able to hold them in your fingers, remove them from the tubes, oil the tubes again and wrap them in more pastry to fry some more.

9. For assembling the cannoli, fill only the cannoli when you are ready to eat them or they go soggy. Decorate the ends with a little crushed pistachio nut

10. Lastly, Italian Cannoli is ready to serve!

ENJOY!

Italian Braised Pork Ragu Recipe

Paul — Fri, 23 Jul 2010 17:39:59 +0000

A perfect Italian dish spiced with rosemary and thyme leaves and fresh tomatoes that is best served for pasta, mashed potatoes or steamed rice. Lamb or beef can also be a substituted for this delicious dish. This recipe yields 5- 6 servings.

Italian Braised Pork Ragu

Ingredients

2 pounds pork shoulder roast, cut into cubes
1 (28 ounce) can diced tomatoes
1 cup chicken stock
1 teaspoon dried rosemary leaves, crumbled
1/2 cup dry red wine
1 carrot, peeled and diced
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
2 cloves garlic, minced
1 onion, diced
2 tablespoons olive oil
1/2 teaspoon salt

Directions

1. First, season pork with the rosemary, thyme, pepper, and salt. After that, heat oil in a large large Dutch over over medium-high heat, and then sear pork in the hot oil until well browned on all sides, about 10 minutes.

2. Next, stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Meanwhile, add the garlic and cook until fragrant, about 1 minute.

3. Lastly, pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. And then, stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

4. Italian braised Pork Ragu is ready to serve!

ENJOY!

Delicious Italian Cookies Recipe

Paul — Tue, 20 Jul 2010 16:47:55 +0000

A quick, easy, delicious and candied Italian cookie recipe that everyone will love! This recipe yields 3 dozens.

Italian Cookies

Ingredients

3 cups all-purpose flour
3 teaspoons baking powder
1/2 cup butter, softened
2 teaspoons vanilla extract
1/2 cup white sugar
3 eggs

Directions

1. First, preheat oven to 350 degrees F (175 degrees C), and grease cookie sheets.

2. Next, cream together the butter and sugar until smooth in a large bowl, and then mix in the egg and vanilla. After that, combine the flour and baking powder; stir into the creamed mixture until blended.

3. And then, divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop, and then place cookies 2 inches apart on the prepared cookie sheets.

4. Lastly, bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.

5. Delicious Italian Cookies are ready to serve!

ENJOY!