Italian Recipes
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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 |
- Cook noodles in boiling water until tender
(2-5 minutes for fresh).
- Melt margarine;
- Add whipping cream, wine, until warm and
mixed.
- Add white pepper (salt).
- Keeping heat very low, add cheese.
- Pour over noodles; for best results, mix
noodles and sauce in cool Stainless Steel mixing bowl.
- Tomato-herb fettuccine, is a great
variation. Pepper fettuccine works alright, reduce the
peper in the sauce though.
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 |
- Brown pancetta.
- Finely chop fresh basil, then pancetta.
- Without draining frying pan, add crushed
tomatoes, add pancetta, then add basil to taste.
- Simmer sauce.
- Cook fettucine (linguini) noodles al
dente, in salted water; In a cool mixing bowl, add sauce
and marscapone 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 |
~½ |
tsp |
ground white pepper |
|
|
FRESH ground Parmesan
Cheese |
- Cook pasta al dente.
- Finely chop sun dried tomatoes and green
olives.
- When pasta is almost complete, place cream
over low heat and add tomatoes and olives, cook until
pink.
- Take 2oz of water from pasta, add to
sauce, add pepper to taste.
- Mix pasta, sauce and parmesan cheese.
- Serve, with Parmesan cheese on top.
- Cooks for 4.
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) |
- Serve over Roasted Chicken and Ricotta
Ravioli or more easily, cheese Ravioli (Chicken and Pesto
also works)
- Optionally, Campostera (mozerella also
works) Cheese chunks and Parmesan Cheese
- This makes a large batch and takes time.
This recipe freezes well: just thaw, cook pasta and
serve.
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 |
- Bring pan of water to boil, boil sliced
onions, 5 min (can skip).
- In large frying pan, melt butter, add
onions, salt pepper to taste.
- sauté, stirring, until tender (20
minutes) med. heat.
- Add water if start to stick
- Start pasta, cook until al dente.
- Add cream and cook over low heat
- In food processor, blend onion & cream
mixture until creamy
- In mixing bowl, add pasta, sauce, cheese
and olives. Toss.
- Cooks for 4.
- try sun dried tomatoes or green olives
in place of black olives
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 |
- Melt butter in frying pan, add mushrooms,
salt pepper to taste.
- sauté, stirring, until tender, 10
minutes, med. heat.
- Start pasta, cook until al dente.
- Remove some of the mushrooms for garnish.
- Add cream to mushrooms and cook over low
heat.
- In food processor, blend onion & cream
mixture.
- In mixing bowl, add pasta, sauce and
cheese - toss.
- Cooks for 2.
- try sun dried tomatoes or green olives
in place of black olives.
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 |
- Melt 1/4 cup butter at med. heat, simmer
onions.
- add salt and pepper to taste, add bay
leaves, milk and stock.
- Simmer uncovered, on low heat for 30
minutes.
- boil water and cook pasta al dente, turn
on broiler.
- Grease 9x12 pan with butter.
- Add pasta, onion sauce, and cheese; broil.
- Cooks for 4.
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 |
- Start pasta water, add the pasta when
boiling.
- In a bowl, beat eggs until well blended.
- Add the milk, cheese and plenty of pepper.
- Melt butter in frying pan over low heat.
- Drain pasta when less than al dente
(rigatoni - 4 min).
- Add pasta and egg mixture to frying pan.
Cook over medium heat, stirring constantly, adding salt
and pepper to taste. (1-2 minutes).
- Cooks for 2.
PASTA
& EGGS - QUICK VERSION
per person...
- Boil water in frying pan, cook 5oz
basil/garlic rigatoni - almost al dente; drain
- On medium heat, melt 1 Tblsp butter with
rigatoni
- Add 1 Tblsp milk, 1 egg, pepper and salt,
stirring constantly
- add 1-2 tbs. parmesan cheese (or cheddar),
salt and pepper to taste
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 |
- Start boiling water; start frying sausage.
- Grate cheese, chop prochutto and Fresh
Basil.
- mix to taste, cook pasta when almost
ready.
- Mix suace and pasta in SS bowl, serve.
- Cooks for 2.
TORTELLINI PANA
Sauté in butter and olive oil:
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) |
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|
Wine, to taste |
|
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Italian seasoning, to taste |
|
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fresh ground Fennel, to taste. |
- Brown sausage, set aside.
- Brown onions and garlic. Add fennel to taste.
- Brown mushrooms.
- Add tomatoes, meat and season to
taste.
- Makes a large batch (serves 6?).
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 |
- Brown hamburger - drain fat.
- Boil noodles (10 min). Drain and blanche
in cool or warm water.
- Add garlic and onion to hamburger and
brown slightly.
- Add mushroom sauce to hamburger and simmer
uncovered for 15 minutes.
- Layer noodles, cheese, sauce, sprinkle
parmesan cheese in rectangular pan until all ingredients
used.
- Bake at 325° for 15 minutes.
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 |
- Heat oil and simmer onions.
- Add garlic and continue to simmer.
- Add some of the chicken broth, finish simmering.
- In a large pot, simmer beans and the rest of the chicken broth.
- Add onion mixture, and pasta shells and cook (10-15 minutes).
- Add Tarragon, salt and black pepper to taste.
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 |
- Heat oil (large pan) and add (small chunks) grounds of sausage.
- Cook on medium for 5 minutes turning often.
- Add and cook leeks, garlic, carrots and celery for 3-5 minutes stirring
occasionally.
- Add flour and cook for 1 minute, stirring occasionally.
- Add the wine and stock cubes and begin to add water.
- Bring to a boil then reduce heat and simmer 10 minutes.
- If in smaller pan, transfer to larger pot.
- Add beans, chili powder.
- Can split or add all pasta and cook until al dente.
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 - Bertollis Extra
Light! |
- food process very well (may process
parmesian cheese first, remove extra)
- serve with warm (sour dough)
bread
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