Italian Recipes

Here are a few favorite Italian creations!

Pasta:

Soups:

Side Dishes:

FETTUCCINE or GNOCCHI ALFREDO

1/8 cup margarine or butter
1/6 cup whipping cream
1/8 cup white wine
¼  tsp salt
5 dashes white pepper (to taste)
2¼ oz FRESH grated parmesan cheese
    chopped parsley optional

My favorite is to use Gnocchi (potato dumplings). They don't loose much taste frozen, and I find the store 'fresh' versions awful! They are ready - frozen to cooked in about 5 minutes. Place in a cool mixing bowl, add the Alfredo sauce, mix and serve.

FETTUCCINE with PANCETTA, MARSCAPONE TOMATO BASE

4-6 slices pancetta (Italian spiced ham), sliced thinly
½-1½ Tblsp Marscapone cheese
bunch   FRESH Basil
1 can 29 oz Crushed Tomatoes
    FRESH ground Parmesan Cheese

SUN-DRIED TOMATOES and GREEN OLIVES over FARFALLE

16 oz farfalle(bow ties) dried pasta
¾ cup heavy cream
12   green olives
4 oz sun dried tomatoes in olive oil
tsp ground white pepper
    FRESH ground Parmesan Cheese

CHILI-TOMATO RAVIOLIS

1 med Red Fresno Chili (milder version chili) add outside skin and ONLY 0-4 seeds (approximately 1 Tbls crushed)
1 15oz Crushed Tomatoes
1 15oz Tomato Sauce
2-3 Tblsn fresh Cilantro
  squirts Lime
  optional sour cream (Cilantro Lime Creme Fraiche)

ONION CREAM SAUCE (with Black Olives)

16 oz fettucini noodles
1¼ lb. white onions - sliced
¼ cup butter (unsalted?)
    salt
    ground white pepper
¾ cup heavy cream
¾ cup FRESH ground Parmesan cheese
15   black olives, pitted and sliced

CREAMY MUSHROOM SAUCE

10-12 oz rigatoni pasta
2 handfuls mushrooms, sliced (more flavorful wild type)
3 Tblsp butter or margarine (unsalted?)
    salt
    ground white pepper
½ cup heavy cream
½ cup FRESH Parmesan cheese

EMMENTHALER CHEESE AND ONION

16 oz rigatoni (or pasta that bakes well)
1 ¼ lb. white onions
¼ cup butter (1 Tblsp, for pan)
    salt
    ground white pepper
2-3   bay leaves
½ cup milk
½ cup vegetable (or chicken) stock
½ cup Emmenthaler cheese

PASTA AND EGGS WITH CHEESE AND PEPPER

10 oz rigatoni, basil & garlic version ob best (elbow macaroni can be used)
2 (1½)   eggs
3-4 Tblsp milk
3 Tblsp pecorino cheese (parmesan cheese)
    fresh ground black pepper
5 Tblsp butter or margarine

PASTA & EGGS - QUICK VERSION

per person...

FETTUCINI ALA FONTINA AND SAUSAGE

Fry:

½ lb. mild Italian Sausage
1-1½ tspn Fennel

Prep ingredients and Add:

1 cup cream
¼ lb. Fontina Cheese, grated (Italian prefered)
3-4 slices prochutto, chopped finely
2 Tblsn chopped, Fresh Basil (not too much!)
~2 shakes ground white pepper
    salt to taste
½ lb. Fettucini

TORTELLINI PANA

Sauté in butter and olive oil:

    FRESH mushrooms
    garlic

Add:

½ cup Prosciutto (3-4 slices)
¾ cup cream
  pkg frozen peas

Pour over 1 lb. Tortellini. Add parmesan cheese.

HEARTY SPAGETTI SAUCE

1 15oz tomato sauce
1 6oz tomato paste
  15oz crushed tomoatos or whole tomatos, divided into pieces
1 large onion
3 cloves garlic - pressed
½ lb. Italian Sausage (Turkey or Pork. Can use ground meat and Italian seasoning in a pinch)
5-6   FRESH Mushrooms (1 small can in emergencies)
    Wine, to taste
    Italian seasoning, to taste
    fresh ground Fennel, to taste.

LASAGNA

1 lg pkg lasagna noodles
½ lb. ground beef
2 cloves garlic, pressed
1   onion, chopped
4 8oz cans Homestead mushroom sauce
  16-18 oz large slices of jack cheese
    FRESH Parmesan cheese

HEARTY ITALIAN BEAN SOUP

modified from Complete Pasta Cookbook, page 35

1-2 Tblsp Olive Oil
1½   Onions, chopped fine
4 cloves Garlic
3 cans Beans, Pinto, black, (kidney?) drained
3 cans. Chicken Broth, 15 oz
1-2 Tblsp fresh Tarragon, finely chopped
10 oz dried Pasta, small shells

BEAN SOUP with SAUSAGE

modified from Complete Pasta Cookbook, page 35.
Large batch, double the ingredients.

1-2 Tblsp Olive Oil
4   Italian Sausage, mild or hot
2   Leeks, diced
1 clove Garlic
1 large Carrot, diced
2 stalks Celery, diced
1-2 Tblsp Flour
½ cup white Wine
2 cubes Beef Stock, crushed
1 can Beans, Pinto, drained
~1 tspn. salt
½-1 tspn Chili Powder
8 cups water
4 oz dried Pasta, small shells

 

OLIVE & TOMATO BREAD SPREAD

2 Tblsp FRESH Parmesan Cheese
24   green olives
5 pieces. Sundried Tomatoes, packed in olive oil
2 cloves Garlic
1 cup Olive Oil - Bertolli’s Extra Light!

ITALIAN CHEESE SPREAD

8 oz Wisprice cold packed Cheese food
3/4 Tblsp Lee & Perin Worcester
1/4 tsp. Tobasco
1 clove Garlic
1-2 squeeze Lemon
<1/8 tsp. salt

 

More recipes in the Future... Bon Apetite