Italian Recipes(13).
Chicken Piccata
This dish can also be made using thin veal scallops instead
of chicken.
Serves 4
4 Boneless, skinless chicken breasts
2 Tablespoons Olive oil
1/2 cup Flour
Salt and white pepper to taste
1 cup Chicken broth
1/4 cup White wine (dry)
1 tablespoon Lemon juice
1 1/2 teaspoon Cornstarch, mixed with a little cold water
1 Tablespoon Capers
1 Tablespoons Parsley, chopped
Heat the oil in a heavy skillet. Season the flour lightly.
Dredge the chicken in the flour and add to the oil until
fully cooked. Remove the chicken. Keep warm. Add the broth,
wine, and lemon juice to the hot pan. Over medium-high
heat, allow the mixture to boil. Whisk in the cornstarch
mixture and return to a boil (sauce will be somewhat thin).
Remove from the heat and toss in the capers. Serve over the
chicken. Garnish with the parsley.
Fettuccine Romanoff
Serve this pasta side dish with chicken or pork.
Serves 8.
1/2 pound Fettuccine
1 pint Sour cream
1/2 cup Parmesan cheese, grated
1 Tablespoon Chives, snipped
1 teaspoon Salt
1/2 teaspoon Garlic, minced
2 Tablespoons butter, melted
Freshly ground pepper
Cook the pasta until just soft. Mix together the sour cream, garlic, chives, salt, pepper and 1/2 of the cheese. Drain the pasta. Toss in the melted butter. Stir in the sour cream mixture. Serve garnished with the remaining cheese.
Gorgonzola Cheese Snacks
Italian-style blue cheese and walnuts make a great cocktail appetizer.
Makes 3-4 dozen.
1 cup Gorgonzola cheese (or any quality blue cheese)
8 tablespoons Butter
1 1/2 cup Flour
1/4 teaspoon Salt
1/2 cup Walnuts, chopped
Place the cheese, butter, flour and salt in a food processor. Run until a smooth dough forms. Add the nuts and pulse a few times to blend them in. Seal in plastic wrap and refrigerate at least one hour. Pre-heat the oven to 350. Roll the dough out to 1/4 inch thick. Cut out circles about 1 1/2 inches in diameter. Place on an ungreased cookie sheet and bake for 12-15 minutes (or until just starting to brown). Cool before serving.
Italian-Style Breakfast Sandwich
Serves 1.
2 slices Large Italian bread
1 ounce Prosciutto ham, thinly sliced
1 Egg, poached
1 slice Mozzarella cheese
Lightly toast the bread. Top with the prosciutto. Add the egg. Finish with the cheese. Place under the broiler until the cheese melts. Top with the other slice of bread. Serve with a knife and fork.
Italian-Style Broiled Tomatoes
Serve this side dish with grilled steak.
Serves 4
2 large Tomatoes, cut in half
1/2 cup Breadcrumbs
1 tablespoon Butter, melted
1/4 cup Parmesan cheese
1/8 teaspoon Basil
1/8 teaspoon Oregano
1/8 teaspoon Garlic, granulated
Place the tomatoes, cut side up, on a cookie sheet. In a
mixing bowl, toss the melted butter and breadcrumbs. Add
the cheese and herbs. Mix well. Top the tomatoes with the
mix. Place under the pre-heated broiler until just starting
to brown. Serve warm.
Marinated Mozzarella
This cheese makes a great addition to your holiday buffet. Fresh mozzarella is available at large supermarkets and specialty food stores.
Serves 4.
1 tablespoon Basil, fresh, chopped
1/2 teaspoon Garlic, minced
1/2 teaspoon Crushed red pepper flakes
1/4 teaspoon Kosher salt
1/8 teaspoon Pepper
1/2 cup Olive oil
12 ounces Fresh mozzarella
Whisk together the basil, garlic, pepper flakes, salt, pepper and oil. Cut the cheese into three or four large slices. Place these in the marinade. Place in the refrigerator overnight. Serve with French-style bread.
Linguine With Pesto Cream Sauce
Serve this pasta dish with a tossed salad and crusty bread.
Serves 4
1 cup Basil, fresh, stems removed
1 teaspoon Garlic, minced
1 tablespoon Olive oil
1 Tablespoon Parmesan
1 tablespoon Pine nuts
2 cups Cream
1/4 cup Chicken broth
1 pound Linguine, dry
Add the basil, garlic, olive oil, Parmesan, and pine nuts
to the bowl of a food processor. Pulse until a paste forms.
Set aside. Cook, drain and rinse the pasta. Set aside.
Slowly bring the cream to a boil in a large saucepan.
Reduce the heat and simmer for about 5 minutes. Add the
broth. Whisk in the basil paste (pesto). Toss in the cooked
pasta and re-heat. Serve warm, garnished with more Parmesan
(optional).
Linguine With Spicy Tomato-Garlic Sauce
Create more entrees by adding clams or Italian sausage to this basic recipe.
Serves 2.
1/4 cup Olive oil
1 teaspoon Crushed red pepper flakes
1 Tablespoon Garlic, minced
4 cups Tomatoes, peeled and seeded
1 Tablespoon Basil, fresh, chopped
6 cups Linguine, cooked
Parmesan cheese grated
Heat the oil in a large skillet. Remove from the heat and add the red pepper flakes and garlic. Allow to steep for 10 minutes. Place the tomatoes and basil in a food processor (or blender). Pulse until a course sauce forms. Add to the oil. Return to the heat and simmer for 20 minutes (stirring frequently). Toss the pasta in and reheat. Serve warm, garnished with the Parmesan.
Peppercorn-Parmesan Ranch Dressing
Make your ranch from scratch or simply add the 2 teaspoons
of cracked pepper and the 1/2 cup of grated Parmesan to 4
cups of prepared ranch style dressing.
Makes about 4 1/2 cups
2 cups Mayonnaise
2 cups Buttermilk
2 teaspoons Parsley, chopped
2 teaspoons Onion, pureed
1/8 teaspoon Dill
1/4 teaspoon garlic, minced
Salt and pepper to taste
2 teaspoons Cracked black pepper
1/2 cup Parmesan, grated
Mix all ingredients well. Chill before serving.
Rosemary Focaccia
Use the dough program on your bread machine to simplify this recipe.
Serves 4-6.
2 cups Flour
1 pack Dry active yeast
1/2 teaspoon Sugar
3/4 teaspoon Salt
2 Tablespoons Olive oil
2/3 cups Water, warm (about 110 degrees)
1/2 cup Olive oil
1 1/2 teaspoon Rosemary
1/2 teaspoon Garlic, minced
1/2 cup Parmesan, grated
Place the first 6 ingredients in your bread machine. Run on the dough cycle. Place the dough in an oiled bowl, cover and allow to rise for one hour. Lightly oil a 9x13 casserole pan. Press the dough into the pan. Set aside. Heat the remaining oil in a saucepan. Remove from the heat. Add the rosemary and garlic. Allow to steep for 15 minutes. Pre-heat the oven to 400. Brush the top of the dough with the seasoned oil. Bake for 15 minutes. Top with the cheese and bake for 5 minutes longer.
Seafood Strata
Assemble this brunch casserole the night before you need it.
Serves 4-6.
1 Tablespoon Olive oil
2 Shallots, peeled and minced
1/2 cup Mushrooms, sliced
8 ounces Shrimp, small, peeled and cooked
8 ounces Crabmeat (canned)
5 Eggs
2 cups Milk
1 teaspoon Dill weed
1 cup Swiss cheese, grated
1 cup Mozzarella, grated
16 ounces Bread, white, crust trimmed
Heat the oil in a skillet. Add the shallots and mushrooms. Cook for 3 minutes. Set aside. Lightly beat the eggs. Stir the milk and dill into the eggs. Set aside. Lightly oil a medium casserole dish. Add a layer of bread. Top with 1/2 of the seafood, shallots and mushrooms. Top with 1/3 of the cheeses. Add a layer of bread topped with the remaining seafood, shallots, and mushrooms. Top with 1/3 of the cheeses. Top with a final layer of bread. Slowly pour the egg mixture over the casserole. Top with the remaining cheeses. Cover and refrigerate overnight. Pre-heat the oven to 350. Place the casserole on a cookie sheet. Bake for 1 hour or until lightly browned.
Spring Frittata
Fresh vegetables and a light sprinkling of cheese help create this satisfying meatless egg dish.
Serves 1.
3 Eggs, lightly beaten
1 1/2 teaspoon Olive oil
1/4 cup Mushrooms, sliced
1/4 cup Zucchini, halved and sliced
2 Tablespoons Asparagus tips
2 Tablespoons Tomatoes, diced
2 teaspoons Basil, fresh, chopped
1 tablespoon Parmesan cheese, grated
Heat the oil in a small non-stick skillet. Add the mushrooms, zucchini and asparagus. Cook until just soft. Add the basil and tomatoes and cook for 1 minute longer. Pour the eggs over the vegetables. When set, turn the frittata over, sprinkle with the cheese and place under the broiler for 45 seconds (or until the cheese has melted). Serve with grilled garlic bread.
Stracciatella
This dish could be thought of as an Italian version of Egg Drop soup.
Serves 2.
2 Eggs, beaten
2 Tablespoons Parmesan cheese, grated
2 Tablespoons Italian-style breadcrumbs
3 cups Chicken broth
Slowly bring the broth to a boil. Whisk together the eggs, cheese and breadcrumbs. Slowly drizzle the egg mixture into the broth while stirring constantly. Remove from the heat and serve immediately.
|
