Pasta with Salmon and Dill

Written by italian recipes on April 15th, 2011 in Pasta.

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Pasta with Salmon and Dill

Ingredients

1 pound Radiatore, Wagon Wheels or other medium pasta shape, uncooked
1 pound salmon steaks, or one 14-oz. can salmon, drained
Freshly ground pepper
4 tablespoons chopped fresh dill
3 stalks celery, chopped (1 cup)
1 medium onion, chopped (1 cup)
1 carrot, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar

Directions

Preheat oven to 350? F. Prepare pasta according to package directions; drain.

Place the salmon in a non-reactive baking dish; season with pepper. Cover with aluminum foil and bake for 25 minutes. Remove the foil and cool. Remove the skin and bones; discard.

Flake the salmon into large pieces and place in a large mixing bowl (If using canned salmon, place directly in the bowl and season with pepper). Add dill, celery, onion, carrot and pasta.

In a small bowl, whisk together oil, lemon juice and vinegar. Add salmon and pasta and toss gently. Serve well chilled.

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Eggplant Italiano

Written by italian recipes on March 15th, 2011 in Italian Recipes.

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Eggplant Italiano

Ingredients

1 large eggplant
3 eggs, divided use
1 cup milk
1-lb ground beef or turkey
1/2 cup italian bread crumbs
1 tsp chopped garlic
1/4 cup Parmesan cheese
1 tsp sea salt
1/2 tsp pepper
1 Tbs chopped parsley
1 cup flour
Canola oil, for frying
1 jar of your favorite tomato sauce
1 cup mozzarella cheese

Directions

Heat oven to 350 degrees. Slice eggplant into 1/4-inch rounds; set aside. Whisk 2 eggs with milk; set aside. Mix ground meat with remaining egg, bread crumbs, garlic, parmesan cheese, salt, pepper, and parsley. Spoon about 1/4 cup of meat mixture in between two rounds of eggplant, making a sandwich. Dredge each sandwich in flour, then dip in egg mixture. Fry in hot canola oil until golden on each side. Transfer to a 12×9-inch baking dish. Pour tomato sauce over eggplant and top with mozzarella. Cover and bake for 1 hour.

Notes: Serve over a bed of angel hair pasta that has been tossed with garlic & olive oil. Deliciouso!

Servings: 6

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Pane Daroto – Golden fried bread – Italian Recipes

Written by italian recipes on February 27th, 2011 in Italian Recipes.

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Pane Daroto – Golden fried bread  – Italian Recipe

Ingredients

6 slices of bread 1/2-inch thick
1 1/4 cups milk
2 eggs, beaten
Olive oil
1 tablespoon Parmesan Cheese

Directions

Put 1/4-inch of oil in a heavy skillet. Cut the crusts off the bread and soak briefly in the milk Dip both sides of each slice of bread into the beaten eggs. Heat the oil over medium heat and plunge the slices into the pan one by one, frying each side for 4-5 minutes until golden brown.
Remove from the pan and leave to drain on paper towels. Sprinkle with cheese and serve hot.

It is even tastier if very finely cut slices of provolone cheese  are laid on top of the fresly fried bread so that  they gently melt into it.

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LINGUINE WITH ANCHOVY SAUCE

Written by italian recipes on February 6th, 2011 in Italian Recipes, Pasta.

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LINGUINE WITH ANCHOVY SAUCE

Ingredients

1 pound linguine, fettuccine or spaghetti
1/4 cup olive oil
6 large cloves garlic, minced (more or less to taste)
4 ounces canned or jarred anchovy fillets, drained, rinsed and patted dry (see notes below)
3 tablespoons chopped fresh parsley
Pepper to taste
Freshly grated Parmesan cheese

Directions

Cook pasta in large pot of boiling water until slightly al dente, according to package directions. Meanwhile, heat oil in small skillet over low heat. Add garlic and sauté� until soft, being careful not to brown. Add anchovies and stir until disintegrated. (Watch carefully and stir constantly. If necessary, reduce heat to prevent anchovies from browning. They will burn very quickly.) Add parsley and stir one minute more. Keep warm on lowest setting of burner until use. Drain pasta, reserving about 1/2 cup of the pasta water. Return the pasta to the pot and add the sauce. Toss well, adding the reserved water. Serve immediately, passing the Parmesan cheese.

Notes: Anchovies are very salty. Rinsing them with water before use removes some of the sodium. However, it is not necessary if you don’t have an issue with salty foods. This recipe can easily be made in any amount. It can also be served as a side dish with, perhaps, a seafood entree.

Serves: 4 to 6

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Biscotti Del Laggaccio – Aniseed Biscotti

Written by italian recipes on January 17th, 2011 in Cookies.

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Biscotti Del Laggaccio – Aniseed Biscotti

Ingredients

For The Sponge:

1 package Active dry yeast, 2 1/2 tsp
1/2 cup Warm water
3/4 cup Flour;all purpose, Unbleached

For The Dough:

1/2 cup Sugar
1/2 cup Water & 2 tablespoons Water
1/4 cup Butter; unsalted, 1/2 stick cut into bits & softened
2 1/2 cups Flour;all purpose, Unbleached
1 tablespoon Aniseed
1/2 teaspoon Salt

Preparacion

Make the sponge: In the bowl of an electric mixer proof the yeast in the water for 5 minutes,  or until the mixture is foamy. Whisk in the flour and let the sponge stand, covered with  plastic wrap, for 30 minutes or until it is foamy. To the sponge, add the sugar, the water and  the butter and stir the mixture until it is combined well. Add the flour, the aniseed, and the  saltand with the electric mixer fitted with the dough hook knead the dough for 3 minutes, or  until it is smooth but still sticky. Transfer the dough to a lightly oiled bowl, turning it to coat  it with the oil, and let it rise, covered tightly with plastic wrap, for 1 1/2 hours, or until it is  double in bulk.

Turn the dough out onto a lightly floured surface, halve it, and with floured hands form each  piece of dough into a flattish log 15 inches long and 2 inches wide. Transfer the logs to a  buttered and floured baking sheetand let them rise, covered with a kitchen towel, for 2  hours, or until theyare double in bulk. Bake the logs in the middle of a preheated 350F oven  for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a  rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 1 inch  thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the  350F oven for 10 minutes on each side, or until they are pale golden. Transfer the biscotti to  racks to cooland store them in airtight containers. MAKES:ABOUT 30 BISCOTTI

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Savoiardi – Lady Fingers

Written by italian recipes on January 2nd, 2011 in Italian Recipes.

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Savoiardi – Lady Fingers

Ingredients:

3 egg yolks
3/8 cup sugar
3/8 cup flour
1/8 tsp salt
1 tsp vanilla
3 egg whites
1 tablespoon confections sugar
1/2 tablespoon granulated sugar

Directions

Beat egg yolks and sugar together until foamy. Add flour and salt and mix until smooth. Add your vanilla.Beat egg whites until firm and fold into egg yolk until well blended. Butter baking sheet and dust with flour, or use non stick. Drop the batter by tablespoonfuls on baking sheet and shape into 3 inch long fingers. Mix together confectioner’s sugar and granulated sugar and sprinkle half over fingers. Let stand about 10 minutes. Sprinkle with remaining half of sugar and let stand an additional 5 minutes and bake at 375° for 10 minutes or until golden. cool on rack.

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ITALIAN CHICKEN KEBABS

Written by italian recipes on November 9th, 2010 in Chicken, Grilling, Main Dishes.

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ITALIAN CHICKEN KEBABS

Ingredients:

2 pounds boneless and skinless chicken breast
2/3 cup grated Romano cheese
4 teaspoons minced fresh basil
2 cloves garlic, minced
2 tablespoons olive oil
2 medium zucchini
2 red bell pepper
2 yellow bell pepper
2 yellow onion
12 cherry tomatoes
metal skewers

Directions:

Cut the onions, zucchini and peppers into chunks and set aside. Cut the boneless and skinless chicken breast into chunks and set aside. In a glass mixing bowl, slowly mix the all ingredients except the chicken breasts and cherry tomatoes until well blended. Add the chicken and tomatoes and place into the refrigerator for 1 hour; toss halfway tp coat. Preheat grill to medium heat. Thread the skewers with the chicken chucks alternating with the onions, zucchini, peppers and cherry tomatoes. Discard the unused marinade. Place the threaded skewers on the preheated grill grid and cook for about 15 to 18 minutes or until the chicken is done and vegetables are tender crisp, turning frequently.

Yield: 4 to 6 servings

Categories: Grilling, Chicken, Main Dishes

Quotes for the Soul

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Gnocchi and Peppers in Balsamic Sauce

Written by italian recipes on September 16th, 2010 in Italian Recipes.

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Gnocchi and Peppers in Balsamic Sauce

Ingredients:

2 tablespoons olive oil
3 cloves garlic, chopped
1/2 cup diced red onion
salt to taste
6 crimini mushrooms, chopped
4 small mixed sweet peppers, julienned
1/2 cup cherry tomatoes, halved
4 leaves fresh basil, chopped
1/2 cup balsamic vinegar
1 (16 ounce) package potato gnocchi
1 cup Additional butter or margarine

Directions:

Cook the gnocchi according to package directions; drain. Heat the olive oil in a skillet over medium heat. Add garlic to the skillet and cook for 2 minutes. Mix in the chopped onions and season with salt; cook until onions begin to soften, about 5 minutes. Stir in the mushrooms, peppers, tomatoes, and basil; cook for another 5 minutes. Stir the butter in to melt. Pour the balsamic vinegar into the skillet, stir, reduce heat, and simmer the sauce for 15 to 20 minutes. Toss the cooked gnocchi with the sauce.

Heartland Pasta

Written by italian recipes on August 23rd, 2010 in Italian Recipes.

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Heartland Pasta

Ingredients:

1 to 1-1/2 pounds fettuccine, cooked
3 Tablespoons olive oil
6 Tablespoons cooked diced bacon
1 Tablespoon chopped garlic
1 large onion, chopped
1 Tablespoon fresh rosemary
1 pound fresh spinach, torn
1/4 cup white wine
Salt and freshly ground pepper, to taste
Red pepper flakes, to taste
Pecorino cheese, to taste

Directions:

In a large saute pan, add olive oil followed by bacon, garlic, onion and rosemary.  Saute until tender.  Add spinach and continue to saute.  Remove mixture and deglaze pan with white wine.  Return mixture to pan and add salt, pepper and red pepper flakes.  Toss with fettuccine and serve with freshly grated Pecorino cheese.

Serves: 6 

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Minestrone Parmesan

Written by italian recipes on July 24th, 2010 in Italian Recipes, Soups.

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Minestrone Parmesan

Ingredients:

1/4 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/4 cup minced fresh cilantro
3 cups finely diced smoked ham
4 quarts beef broth, boiling
1 cup diced fresh or canned tomatoes
1 cup diced carrots
1 cup diced celery
1/2 cup corn
1 cup diced raw white potatoes
1 cup cooked garbanzo beans
1 cup uncooked small pasta (macaroni or smaller)
2 cups shredded fresh spinach
Freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste

Directions:

Heat oil in a large stockpot and saute onions, garlic, cilantro and smoked ham until onions are soft.  Add boiling beef broth and simmer on medium-low heat for 20 minutes.  Add tomatoes, carrots, celery, corn, potatoes and garbanzo beans all at once.  Cover and barely simmer until vegetables are tender.  Add pasta and spinach and cook until pasta is al dente.  Season with pepper.  Stir in freshly grated Parmesan cheese and serve hot.

Note: This hefty soup is best prepared a day ahead and reheated to serve.  Make 2 batches and freeze the extra.

Hint: May be stored in the refrigerator for up to 3 days.  May use sun-dried tomatoes packed in oil, drained and rinsed well instead of the packaged sun-dried tomatoes.

Serves: 10-12

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