ITALIAN RECIPE PLEASE ! inc. meat or fish - I need help for something tasty!?

Question

I want to make an authentic italian dish for my husband - can be anything from meatballs to lasagne - meat,fish or seafood !

I am TOTALLY stuck for a special dinner and my husband has just said that he fancies a good authentic italian tasting dinner.

Can anyone help with a recipe?

Answer 1

Here are some of my own Italian recipes. Try one or two:

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 for Steak Pomodor above, adding 1/2 cup of white or red wine and a sprig of fresh, bruised 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.

Veal Scaloppine with Marsala

1 lb. veal - 1/8 inch thick slices
flour
2 Tbsp. extra virgin olive oil
3 Tbsp. butter
salt to taste
Dry Marsala Wine


Instructions:
1. Pound the veal slices then coat them with flour and shake off the excess.
2. Put the butter and oil in a large nonstick skillet and place over high heat be careful not to burn the butter.
3. When the butter is melted add the veal and cook the first side until lightly brown.
4. Turn the veal over and sprinkle with Marsala placing your thumb over the top of the bottle to control the flow, approximately 1/4 cup.
5. Salt the veal to taste and cook until lightly brown and keep an eye on them since the Marsala thickens quickly and can burn easily.
6. Remove from the pan and serve them immediately.


Risotto with asparagus

2 1/2 cups Arborio rice only - no substitute
1/2 cup finely chopped white onion
1 lbs. fresh green asparagus
extra virgin olive oil
1/4 cup freshly grated parmesan Reggiano
unsalted butter
about 6-7 cups vegetable or chicken broth

Instructions:
1. Wash and trim off the tough end of the asparagus, leaving the tips and the tender part of the stalk.
2. Put the stalks in a pan of water leaving the tips out. When the water starts to boil add salt.
3. Cook the asparagus until tender. Cook the tips only for the last few minutes since they are more tender and cook quickly.
4. Remove the asparagus tips and chop the stalks in small pieces and cook them for a few minutes in 1-1/2 Tbsp. butter. Cook the tips apart in 1 Tbsp. butter .
5. Put the asparagus stalks through a vegetable ricer and then blend them in a food processor to make a smooth sauce. Just set the tips aside for now.
6. In the meantime heat up a pan with 1 1/2 Tbsp butter + 1 Tbsp. olive oil and add the chopped onions. Cook them until soft and translucent. If they get too dry add few spoons of water or broth.
7. When the onions are ready add the rice, combine it well with the onions and butter, and toast it for about 2-3 minutes at high heat.
8. Then add the asparagus sauce and a cup of broth to the rice and mix it in well.
9. Once the rice has absorbed the sauce add about 2 cups hot broth and reduce the heat to medium (canned broth should work well). Mix it frequently.
10. Continue adding broth a bit at a time until the rice is nearly cooked.
11. When the rice is a few minutes from finished add the asparagus tips and mix well.
12. After a minute or so add 2 Tbsp. butter and the Parmesan. Remove from the stove, cover the pan with the lid and let it stand for few minutes.


Check the rice for to be sure it is salty enough as you go. It is better to add salt, if necessary, while it is cooking rather than when it is already on the table.

Risotto should be creamy, not too dry = not soupy


Good Luck!

Answer 2

Spaghetti Alli Olio (probably not correct spelling) is very very easy, quick and yummy.
Cook some spaghetti or Linguini and then chuck the frying pan on. Heat up some oil (olive or sesame is beautiful for this dish), you will need enough to make it a sauce. Chop up a few cloves of garlic and some chirizo sausage and pancetta (or you can use bacon) into small cubes. Fry the meat in the oil.
Drain off the pasta really well. Check the garlic into the oil and then a couple of seconds later add the pasta.
Lovely!

Answer 3

I think you'd like lemon dill. It's good with any mild white fish. Melt a couple of Tbsp. of margarine with about 1/4 -1/2 cup lemon juice (I use bottled lemon juice - not fresh) in a small saucepan. Add the fish fillet & let it poach softly for a couple of minutes. Flip it over & sprinkle with dried dill (fresh is great but most people don't keep it on hand). The lemon juice will begin to evaporate & the fish will lightly brown. I flip it over again just to sprinkle the dill on the 2nd side & lightly brown it also. I have a 12 year old and a 14 year old & they both request this at least once a week. Serve it with instant brown rice & enjoy.

Answer 4

I am Italian and one good recipe that my mom always makes and me too.. is but stew meat and brown it , we use Ragu sauce and then simmer that meat in the sauce for a few hours and stir every now and then or just use a slow cooker. Another recipe that sound lil weird but it is awesome is brown chicken wings a lil in oil and put them in the sauce and simmer the same till the meat is almost falling off the bone and serve these with pasta of you choice. Both recipes with or without the meat balls will be a big hit...PROMISE!!!

Answer 5

for an appetizer chop some Roma tomatoes and fresh basil toss with some olive oil balsamic vinegar, finely minced garlic salt, pepper and shredded Parmesan cheese and put on toasted ciabatta bread then for dinner make 3 cheese tortellini found in the fridge dept of the grocery store and cook according to package while that is cooking in a frying pan saute some diced chicken breasts, red onion, mushrooms and garlic then pour in a jar of ragu and a small block of cream cheese when the cream cheese has melted pour over pasta and top with some more shredded Parmesan serve with a Caesar salad and more of the toasted ciabatta bread.Oh, and don't forget a good bottle of Chianti and the candles!!!Enjoy

Answer 6

How About.....

Shrimp and Linguine

3/4 lb peeled, deveined, and removed tail shrimp
3/4 cup carrots
2 diced and seedless tomatoes
1/4 cupsliced green onions
1/3 cup parmesan cheese
Lingiune
1 teas olive oil
2 pressed garlic cloves
3/4 cup sour cream
1/2 cup evaporated milk
1/4 cup basil
1/2 teas salt
1/4 teas pepper
parmesan (optional)

Cook pasta and keep warm. Heat oil in pan and add shrimp, carrots, and garlic. Cook 3-4 minutes. Remove and keep warm.
Heat cream dan milk in the same pan used for the shrimp. Stir in the parmesan cheese.
Add shrimp mix in tomatoes, basil, green onions, salt, and pepper.
Pour over pasta and serve.

Answer 7

Creamy Shrimp Pesto
Linguine
1/2 cup butter (real butter is best 4 this)
2 cups heavy cream
black pepper to taste
1 cup grated parmeasan cheese
1/3 cup pesto
1 lb. shrimp (i recommend the shrimp you can buy peeled and devined...its not that much more $$ but saves alot of time)

Start water for linguine to boil. Put pasta in when water is ready. In skillet melt butter, stir in cream & pepper, cook 6-8 min., stir constantly. Stir in cheese and throughly mix. Add pesto cook 3-5 min until thickened. Stir in shrimp cook 5 min or until pink. Serve over pasta.

Pepperoni Penne
3/4 lb sliced pepperoni
2 tbls. minced shallots
4 medium tomatoes seeded and peeled (I haven't tried this but am going to next time...canned whole tomatoes)
1 clove garlic (I used the jarred stuff in the produce section)
1 cup heavy whipping cream
penne pasta
parmeasan cheese

Boil water for pasta add when water is ready. In large skillet fry pepperoni, drain. Add shallot (i have used regular onion when i didn't have shallots and noone seemed to notice) and garlic, cook til clear. Add tomato, cook about 5 minutes. Stir in cream, cook about 8 minutes.
Pour over pasta, top with cheese.

With both of these I get a bagged salad (i add whatever fresh veggies I have handy and cheese) and serve with Italian dressing. Then I use a loaf of store bought "homemade" bread, pour olive oil on a plate and shake a little Italian seasoning (the .99 kind in the spice section) onto the oil swish it around and serve the bread to dip in the oil....

Good luck!

Answer 8

Here Is something simple, But delicious Take a couple of boneless chiken breasts like 4 or5.. bread them in italian bread crumbs with milk and egg fry them in a pan light to med brown try not to burn the bread crumbs Place the chicken in a cacassorole dish. put some ragu on the bottom of the dish first. shredd up some mozzorella cheese put on top of the chicken put more sauce on top cver it put it on 350 for about 1/2 to45 min It is unbelivable.

Answer 9

Try the BBC food website here has all recipes from all BBC cookery shows you can search by ingredients or chefs off top of my head Gino D'campo good Italian Chef
Go to WWW.BBC.CO.UK/FOOD
you can also make a binder and save recipes or ask for other people ideas on message boards on line i love it!

Answer 10

2x 750g of fine ground mince beef
half a loaf of white bread (put it into a multi chef to make breadcrumbs)
2 onions very finely chopped
a good dash of Worcestershire sauce
a dash of vinegar
oregano 1tsp
garlic 3 cloves
2 tsp of tom paste
pinch of pepper
salt to taste (may need quite a bit )
2 eggs
1/2 tsp of mustard (wholegrain)
mix all the above well forcing it through your fingers(messy but worth it)
leave for 2 hours in the bowl and covered in the fridge ..........
take from fridge and roll into balls (meatball size)
fry in oil until golden brown (don't worry if they are not cooked through)
place in a casserole dish side by side (don't pile on top of each other)
make a sauce of toms(deseeded),tom paste,garlic,oregano,onions,
liquidize and pour over the meat balls .
place sun dried toms liberally over the Top and bake in a love oven for 1 hour
just before you serve it break some mozzarella and place it on top of the dish and brown under a grill and serve with Italian bread and pasta of your choice .

good luck

Answer 11

Get piece of foil.
Rub butter on foil and place on baking tray.
Place on two/three lamb steaks, not chops.
Cover with plenty of oregano, chopped onion & sliced tomato.
Fold foil loosely in to envelope and bake in medium oven for 30-45 mins.
Serve with pasta & fresh parmesan & juices from cooking.