Stracciatelle With Tiny Meatballs – Torn Rags

Written by italian recipes on December 18th, 2011 in Italian Recipes.

Comments Off

.

Stracciatelle With Tiny Meatballs – Torn Rags

Ingredients

4 cups chicken broth
2 cups water
1/4 tsp black pepper
1/2 cup pastina, acini di pepe or stelline (little stars)
1 teaspoon fresh parsley,chopped
1 small carrot sliced thinly
1/2 lb spinach (just the leafs, and cut up julienne)

Meatball mixture

1/2 pound ground lean beef
1 egg
2 teaspoon flavored bread crumbs
1 teaspoon grated romano cheese
2 teaspoon fresh parsley, chopped
1 small onion minced

Egg mixture

2 eggs
1 teaspoon grated romano cheese

Directions

In a soup pot combine soup ingredients and bring to boil reduce to a low boil. Mix your ingrediants for meatballs, roll them up tiny marble size and drop into soup. Let cook about 10 minutes or just until pasta is cooked. In a small bowl, beat 2 eggs,1 tsp grated romano cheese and slowly drizzle into soup stirring constantly. Drizzle about a tsp of olive oil in and stir. Remove from heat and cover and let stand about 2 minutes.

Serves about 6-8

Quotes for You

.

Linguine with Tomato-Seafood Sauce

Written by italian recipes on October 21st, 2011 in Pasta.

Comments Off

.

.

Linguine with Tomato-Seafood Sauce

Ingredients:

2 tablespoons olive oil
1/2 cup onion, finely chopped
1 (2-pound, 3-ounce) can Italian plum tomatoes
1 teaspoon dried basil
Salt and pepper
1 cup whipping cream
2 pinches cayenne pepper
3/4 pound cooked shellfish (use any combination of shrimp, scallops, crab and lobster meat)
1 pound linguine

Directions:

In a large saucepan, heat oil, add onions, and saut? until tender.

Drain canned tomatoes and chop.  Add chopped tomatoes to onion and season with basil, salt and pepper.  Bring mixture to a boil.  Cover and simmer for 30 minutes.  Remove from heat and cool.

In a food processor or blender, pur?e cooled tomato mixture until smooth.  Return pur?e to saucepan and add cream.  Simmer tomato pur?e, stirring frequently, for 15 minutes until sauce is slightly reduced.

Stir in cayenne and cooked seafood.  Adjust seasonings and simmer for 5 minutes.

While finishing final preparation of sauce, boil pasta according to package directions.  Drain well.  Transfer pasta to serving dish, and top with sauce.  Toss well and serve.

Serves 4 to 6

.

ALFREDO MOSTACCIOLI

Written by italian recipes on September 27th, 2011 in Pasta.

Comments Off

.

ALFREDO MOSTACCIOLI

Ingredients

1 (16 ounce) package mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
.

Zuppa di Pomodoro e Basilico (Tomato Basil Soup)

Written by italian recipes on September 8th, 2011 in Italian Recipes, Soups.

Comments Off

.

Zuppa di Pomodoro e Basilico  (Tomato Basil Soup)

Ingredients

4 oz. Pancetta, coarsely chopped
1 Medium Onion, peeled and quartered
1 Stalk celery, washed and roughly chopped
1 Carrot, peeled and roughly chopped
4 tablespoons flat leaf Italian parsley
2 Cloves garlic, peeled
2 tablespoons Olive oil
1 Cup dry red wine
1 28 oz. Can Italian plum tomatoes; preferably San Marzano
1 Quart chicken stock
Salt & freshly ground white pepper
1/2 cup fresh basil, finely chopped
Freshly grated Parmigiano
2 tablespoons flat leaf Italian parsley, finely chopped

Preparation:

Place the pancetta, onion, celery, carrot, parsley and garlic in the bowl of a food processor and pulse about ten times for one second each pulse to create a batutto.

Heat a soup pot over medium-high heat, then add the olive oil. Add the batutto to the pot and cook, stirring occasionally, for about ten minutes. Lower the heat if necessary, to prevent the onions and garlic from browing.

Raise the heat to high, then add the wine. Boil for two or three minutes to evaporate the alcohol, then add the tomatoes and chicken stock.

Lower the heat and simmer gently, stirring occasionally, for about thirty minutes. Taste for salt & pepper and add to your taste if necessary. Add the basil and simmer for about five minutes longer. At the end of the five minutes, remove from the heat, puree in a blender, food processor, or Moulie, then ladle into six soup bowls. Garnish with Parmigiano and additional parsley.

Cell U Loss

.

Zuppa di Pomodoro e Basilico (Tomato Basil Soup)

Written by italian recipes on August 22nd, 2011 in Soups.

Comments Off

.

Zuppa di Pomodoro e Basilico  (Tomato Basil Soup)

Ingredients

4 oz. Pancetta, coarsely chopped
1 Medium Onion, peeled and quartered
1 Stalk celery, washed and roughly chopped
1 Carrot, peeled and roughly chopped
4 tablespoons flat leaf Italian parsley
2 Cloves garlic, peeled
2 tablespoons Olive oil
1 Cup dry red wine
1 28 oz. Can Italian plum tomatoes; preferably San Marzano
1 Quart chicken stock
Salt & freshly ground white pepper
1/2 cup fresh basil, finely chopped
Freshly grated Parmigiano
2 tablespoons flat leaf Italian parsley, finely chopped

Directions

Place the pancetta, onion, celery, carrot, parsley and garlic in the bowl of a food processor and pulse about ten times for one second each pulse to create a batutto.

Heat a soup pot over medium-high heat, then add the olive oil. Add the batutto to the pot and cook, stirring occasionally, for about ten minutes. Lower the heat if necessary, to prevent the onions and garlic from browing.

Raise the heat to high, then add the wine. Boil for two or three minutes to evaporate the alcohol, then add the tomatoes and chicken stock.

Lower the heat and simmer gently, stirring occasionally, for about thirty minutes. Taste for salt & pepper and add to your taste if necessary. Add the basil and simmer for about five minutes longer. At the end of the five minutes, remove from the heat, puree in a blender, food processor, or Moulie, then ladle into six soup bowls. Garnish with Parmigiano and additional parsley.
.

Italian Sausage Soup

Written by italian recipes on August 1st, 2011 in Soups.

Comments Off

.

.
Italian Sausage Soup

Ingredients

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Directions

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
.

Easy Italian Goulash

Written by italian recipes on July 4th, 2011 in Main Dishes.

Comments Off

.

Easy Italian Goulash

Ingredients

1 lb pasta
1 16 oz can tomato sauce
1 lb ground beef
2 cups sliced mushrooms
1 tsp garlic
1 small onion, chopped
1 tsp oregano
1 tsp parsley
1 tsp basil
Salt and pepper to taste
Parmesan or Romano cheese to taste

Method

Cook pasta according to package directions, drain and set aside. In a large skillet, cook ground beef over medium heat until browned thoroughly, drain and return to heat. Add onion and garlic, then cook until onion is soft and translucent. Add sauce, oregano, parsley, basil, salt and pepper. Heat until sauce is warmed through. Add mushrooms and cook until slightly softened. Stir in cooked pasta and heat through. Add cheese, if desired.

Servings: 6-8

.

« Older Entries

Site Navigation

Pages

Recently

Archives