What is your favorite italian recipe (see details)?

Question

I'm looking for something not so run of the mill for dinner tonight. If you know of a GREAT Italian recipe that isn't the usual, let me know...Thanks!!

Answer 1

Chicken Caprese

FOR THE TOMATOES AND BASIL:
2 pounds (approximately 8-10) Roma (plum) tomatoes, cored* and cut into 1-inch pieces
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
4 tablespoons of extra-virgin olive oil, divided use
3 tablespoons minced garlic, divided use
3 1/2 teaspoons Italian seasoning, divided use
1 1/2 teaspoons and 1 tablespoon salt, divided use
FOR THE CHICKEN:
1 1/2 cups and 1 tablespoon flour, divided use
2 teaspoons black pepper
6 boneless, skinless chicken breasts or breast fillets
vegetable oil
FOR THE PASTA:
1 pound dry capellini (angel hair) pasta
FOR THE SAUCE:
1/2 cup white wine
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (for top)

TOMATOES AND BASIL PREPARATION:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.

CHICKEN PREPARATION:
Preheat oven to 350 degrees F.

Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.

Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches.

When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.

PASTA PREPARATION:
Cook pasta according to package directions. Drain and set aside until needed.

SAUCE PREPARATION:
While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown.

Slowly add the remaining 1 tablespoon of flour and stir to combine.

Add white wine and bring to a boil. Boil for approximately 1 minute.

Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute.

Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.

ASSEMBLING CHICKEN CAPRESE:
Preheat broiler.

Remove chicken from baking dish and set aside until needed.

Transfer pasta to baking dish and partly coat with sauce.

Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken.

Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.

Answer 2

Italian Meatloaf

2 lbs lean ground beef
1 large onion
1 small green bell pepper
3 tablespoons butter
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce
8 ounces elbow macaroni
1 (10 3/4 ounce) can tomato soup
1 tomato, chopped
1/2 cup grated parmesan cheese


Peel and chop onion and green pepper.
Melt butter in pan over medium heat.
Add onion and green pepper and saute until tender.
Add ground beef and saute until browned.
Stir in Worcestershire sauce, oregano, and salt and pepper to taste.
Meanwhile, bring a large pot of water to a boil.
Add macaroni and cook according to package directions.
Drain.
Place in medium-size casserole; add ground beef mixture, soup and choped tomato.
Mix well.
Bake, covered with foil for 40 minutes.
Remove foil, sprinkle with cheese and bake uncovered for 5 minutes more until cheese ismelted and lightly browned.


Italian Gazpacho

From The Balsamic Vinegar Cookbook. An Italian version of the traditional Spanish dish. This is wonderful with fresh from the garden vegetables.

1 1/2 lbs ripe tomatoes, seeded,and cut into 2 inch pieces (3 large)
1 large cucumber, peeled,halved lenthwise,seeded,and sliced into 1/2 inch slices
1 red bell pepper, cut into 1 inch pieces
1 small red onion, coarsely chopped
2 cloves garlic, minced
1 1/2 cups tomato juice
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/3 cup chopped fresh basil, for garnish


In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic.
Pulse a time or two, or until the vegetables are coarsely chopped.
Add in the tomato juice, vinegar, salt, and red pepper flakes.
Process until the vegetables are finely chopped.
Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches.
Transfer mixture to a large bowl and cover tightly.
Place in the refrigerator for at least 4 hours or overnight is better.
Add more seasoning, if needed, right before serving.
Ladle cold soup into chilled individual bowls.
Sprinkle with chopped fresh basil.
It is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.

Answer 3

Linguine with white clam sauce.

(2) 12oz cans baby clams
garlic
fresh basil
fresh parsley
olive oil
salt/pepper
1lb linguine

heat 1/2 cup olive oil in a med saucepan.
add 5 cloves garlic, chopped.
drain the clam juice from the clams and set aside
add clams, salt and pepper
brown clams and garlic slightly in the oil and add the clam juice and one can of water
add 1/2 cup chopped fresh basil and 1/4 cup chopped fresh parsley
bring to a boil, lower heat, cover and let simmer 30 minutes stirring occasionaly. (give it a taste every now and then)
I like to add two or three shakes of crushed red pepper to give it a little kick
serve over linguine and top with grated romano or parmesan and garnish with a basil leaf

Answer 4

Tomato Basil Salad (for 4):


Dressing:
2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves finely chopped
Salad:
4 plum or roma tomatoes quartered & remove seeds
16 Large fresh Basil Leaves - tear each leaf in 1/2
1/2 medium Vidalia (sweet) onion - Spanish is okay too - cut in nice slices - not too thin or thick
1 ball of bonconcinni cheese
salt
Fresh ground black pepper
Chopped Cilantro as garnish

In a glass bowl mix smashed and chopped garlic, lemon juice, olive oil, and mint leaves, salt and cracked/ground pepper. Mix with a whisk and cover, on counter for 1 hour - don't refridgerate as flavours meld better and faster at room temperature.

Nicely set out on a serving plate the torn basil (don't chop it), quartered tomatoes, sliced onions, and about 8 slices of the cheese.

Whisk dressing again and pour as desired over salad. Add chopped cilantro on top

Lovely, and healthy - enjoy!

Chick Pea Salad

Use the same salad dressing as above to add to the following:

In a glass bowl, mix:
1 can drained chick peas (garbonzo beans)
1/3 can drained red kidney beans
1/3 can sliced green beans
1 chopped roma or plum tomato
1/2 chopped onion
1/2 chopped green or not quite ripe mango
2 tbsp. chopped Cilantro




Steak Pommodor (serves 4)

One large top Sirloin steak - 3/4 inch thick
1/3 Cup olive oil
3 cloves smashed garlic
1 sliced onion
3 tablespoons balsamic vinegar
3 leaves chopped fresh basil
2 tablespoons chopped fresh cilantro
1/2 Teaspoon chopped fresh oregano
salt and fresh pepper to taste
1 19oz can of Italian plum tomatoes

Mix ingredients in glass dish or food-safe ziplock bag. Place steak in marinade and refridgerate for 6 hours at least - longer is better (up to 24 hours).

Remove steak and put to the side. Pour the marinade into a frying pan that is at least 1 1/2 inches deep. Bring to a boil, then drop the temp. down to simmer. As the liquid starts to reduce, add about 3/4 or the tomatoes - don't chop them. Continue to allow it to simmer down to thicken a bit, then slice tomatoes with a knife in the frying pan.

Grill your steak as you like it, place on a platter on top of lettuce leaves (washed spoinach leaves would be event better), and spoon pommodor sauce over top. You can garnish with fresh chopped basil, mint, cilantro, oregano, or a mix of all of them if you like.

Here's another idea for the marinade and tomato mixture above:

Clams/Mussels (serves 4)

2 pounds of well-washed cultivated (less grit) pasta clams or mussels, or a mix of both


In a large saucepan, prepare the marinade ingredients and tomatoes above, adding 1/2 cup of white or red wine and a sprig of rosemary. When it is reduced a bit, add mussels to saucepan, cover at medium high heat, and leave it for 10 minutes. Clams will take longer - ask your grocer - maybe 15 minutes. No more, though, or they will toughen.

In the meantime, prepare your favourite style of pasta - usually a pasta that has a shape is best, as it catches the juices better.

Place pasta in a large (large!) pasta serving bowl, pour mussels/clams and sauce overtop. Let people serve themselves (put a spoon out to get the sauce from the bottom). Serve with a crusty, warm baguette for dipping.

Answer 5

fresh basil pesto, very easy

basil, pine nuts, parm, olive oil, garlic


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