What's a great, inexpensive (but kind of unique, meaning not spaghetti and marinara) Italian recipe?

Question

I want to make something really great for my boyfriend, but I don't have a ton of money to buy a lot of weird stuff.

Answer 1

Pasta Carbonara

It's an Italian dish that, in the "old days," was made by peasants. Feel free to use the pasta of your choice.

It's very fatty in it's original form, but Cooking Light has a relatively healthy version.

Spaghetti Carbonara

Chopped ham replaces the bacon in this version of the classic Italian dish.

8 ounces uncooked spaghetti
1 cup chopped cooked ham
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano or Parmesan cheese
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
2 large eggs, lightly beaten
1 garlic clove, minced
1/4 teaspoon coarsely ground black pepper

Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup liquid.

Heat a large nonstick skillet over medium heat. Add the ham, and cook for 2 minutes or until thoroughly heated. Add pasta, and stir well. Combine cheese and the next 4 ingredients (cheese through garlic), stirring with a whisk. Add the reserved pasta liquid to egg mixture, stirring with a whisk. Pour egg mixture over pasta mixture; stir well. Cook over low heat 5 minutes or until sauce thickens, stirring constantly (do not boil). Sprinkle with pepper.


Yield: 4 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 352(25% from fat); FAT 9.6g (sat 4.6g,mono 2.2g,poly 0.9g); PROTEIN 21g; CHOLESTEROL 139mg; CALCIUM 179mg; SODIUM 748mg; FIBER 1.4g; IRON 1.7mg; CARBOHYDRATE 45g

Cooking Light, DECEMBER 2001

Answer 2

My favorite (and my family's too). You'll need to use the portions that suit the number of people You are pre-paring for. If You have plenty of time I like to soak the chicken in zesty Italian dressing over night but this is not a must.
Boneless Skinless chicken breast
Italian style bread crumbs (Contadina is my fave. less than $2)
1 or 2 eggs beaten
salt, pepper, and garlic powder
Rinse chicken and pat dry with paper towels.
Add Salt, pepper, and garlic powder to both sides of chicken.
Press chicken into the bread crumbs on both sides.
Dip into egg.
Then back into the bread crumbs.
Pre-heat skillet with olive oil. (veg. oil will work)
Cook turning only once (or You will loose Your coating) till chicken is temped at 165 or 170, any higher and chicken will be dry. If You are watching Your fat calories You may cook in the oven on a foil covered cookie sheet, be sure You use pan spray on the foil and the top of the chicken then there will be no need to turn.
Serve with Penne pasta (cooking directions are on the package)
and a jar of Your favorite sauce. Mine is Alfredo, my family however prefers a red sauce.

Answer 3

This is a really good, simple inexpensive meal.
This is a actual recipe i use...i didn't copy and paste. :)


EASY CHICKEN PARMESAN.

dip thin chicken cutlets in beaten eggs and then dredge in Italian bread crumbs. cook chicken in a little olive oil until golden brown on each side.
transfer to a baking dish. top each chicken breast with you favorite pasta sauce and then mozzarella cheese.

bake at 350 for about 20 min. until sauce is heated through and cheese is melted and gooey.
cook some pasta and mix with the remaining sauce. Serve chicken on top of a bed of the hot pasta.

Really good with a simple salad and garlic bread.

My husband and friends love this. It's really simple, but taste so good. Hope this helps.

I have a few more. email me and i'll send them to you.

Answer 4

Pasta with Broccoli

1 pound fresh pasta shells or 1 pound medium dry shells, cooked
1/4 cup olive oil
12 ounce broccoli florets, steamed
2 teaspoons garlic, minced
1/4 cup green onions, sliced thin
1 cup fresh mushrooms, sliced
2 teaspoons fresh parsley, chopped
Parmesan, grated

Béchamel Sauce
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoon chicken bouillon cubes, mashed

Bechamel Sauce:
Melt butter in a 2-quart saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm.

Drain broccoli and divide in half. Chop 1/2 of florets into 1/4-inch pieces. Reserve.

Heat a large sauté pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the sauté pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sautéed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.

Answer 5

Guido just posted a red pesto sauce recipe on our website www.yummyfood.net. Since he is Italian and lives in Italy it's pretty authentic.Most of our recipes are inexpensive. Enjoy!

Answer 6

Chicken, Basil, Roasted Red Pepper Panini

1 loaf panini bread
2-3 thin sliced boneless chicken breasts
1 roasted red pepper (jar or fresh)
5-6 large fresh basil leaves
2-3 slices cheddar cheese

1) Season chicken breasts with salt and pepper and cook in broiler or grill 3-4 minutes per side until cooked through. Set aside and cover with foil to keep warm.
2) Slice panini and place in heated broiler with outsides up. Broil 1-2 minutes until outside is warm and firm.
3) Flip panini over. Place slices of red pepper and goat cheese on top slice. Place cheddar cheese on bottom slice. Return to broiler for 1-2 minutes until cheese is melted and bread is crusty.
4) Take out of broiler. Place basil on top of cheddar cheese and chicken on top of basil. Put the top slice of bread on top of chicken.
5) Place sandwich on cutting board. Put clean dishtowel on top of sandwich and a heavy fry pan on top of that to "squish" the sandwich. Let sit for 2 minutes.
6) Slice the sandwich. Serve with a salad or a vegtable side (pan seared aspargus would be good).

Answer 7

Go to allrecipes.com and you will find all kinds of recipes and you will be able to choose the one you feel you can make and afford

Answer 8

use one bag of top ramen and about three or four packets of ketchup and mix them together

Answer 9

bruchetta ( i dont think i spelled it right )

Answer 10

Try some of these!

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.

Pollo alla cacciatora

1 chicken
2 medium onions chopped
one carrot chopped
one stalk celery chopped
4 Tbsp. extra virgin olive oil
1 Tbsp. finely chopped fresh rosemary
2 bay leaves
3 Tbsp chopped fresh Italian parsley
1 cup tomato sauce
3/4 cup dry white wine
salt pepper to taste
flour


Instructions:
1. Cut the chicken in pieces and eliminate all the excess fat.
2. Rinse the chicken under running water and then dry it with paper towel.
3. Roll the chicken in flour and shake of the excess.
4. In a large pan brown the chicken in 2 Tbsp. of olive oil.
5. Once browned remove the chicken from the pan.
6. Now, in the same pan, cook the onion, celery and carrot with the remaining 2 Tbsp. of oil and a pinch of salt on a low heat for 20-30 minutes or until they are soft. If they get too dry add a little bit of water.
7. Put the chicken back into the pan, mix and add 3/4 cup dry white wine.
8. Once the wine has evaporated add the tomato sauce, the bay leaves, rosemary and parsley.
9. Simmer covered for about 30 to 40 minutes or until the chicken is cooked. As it cooks check the salt and add it if necessary.
10. Serve hot.


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.







Chicken Florentine

INGREDIENTS:
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese

------------------------------...

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet, and bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half and half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned

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


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.

Fettuccine with Proscutto
 1 pound fettuccine
 1/4 pound butter
 1 pound mozzarella
 1/2 pound prosciutto, minced
 3/4 cup of fresh grated parmigiana cheese
Cook the pasta until tender.
Preheat oven to 350°F.
When cooked, toss fettuccine with butter and assemble the dish like lasagna. Start with a layer of one third of the pasta. Top with 1/3 of the mozzarella, 1/2 of the minced prosciutto, and 1/2 of the parmigiana cheese. Finish with mozzarella on top.
Cook in 350° F oven about 10 minutes until the cheese melts, or put in microwave oven for 2 or 3 minutes


Macaroni & Cheese with Bacon

 300g (10 ounces) elbow macaroni
 10 tablespoons butter
 1 large onion, roughly chopped
 600ml (2 1/2 cups) fresh tomato sauce made by simply grating the tomatoes (skins on - they come off in your hand as you grate the vegetable)
 8 strips of back bacon, diced and lightly fried
 100g (3/4 cup) grated pecorino cheese
 100g(3/4 cup) grated mild cheddar cheese
 100g (3/2 cup) Bel Paese or mozzarella cheese
 2 heaped tablespoons plain flour
 600ml (2 1/2 cups) warmed milk
 Salt and freshly ground white pepper
Preheat oven to 200°C (400° F).
Boil macaroni in about 2 quarts rapidly boiling, salted water for approximately 7 minutes or al dente. Do not overcook! Drain and stir 6 tablespoons butter into hot pasta. Set aside
Sauté onion over low heat in 2 tablespoons butter until transparent. Add tomato sauce and bacon. Simmer for approximately 15 minutes. Season to taste. Set aside.
In a heavy bottomed saucepan melt 2 tablespoons butter (do not allow to colour!) Whisk in flour and stir rapidly to create roux base for sauce. Remove from heat. Add milk and whisk, returning to low heat. Keep stirring until sauce thickens. Add all three cheeses and mix well. Remove from heat.
Stir hot buttered macaroni into sauce and allow to 'rest' for about 20 minutes. Alternate layers of macaroni and layers of bacon and tomato in a well buttered, ovenproof dish ending with a layer of macaroni.
Bake in preheated 200°C (400° F) for approximately 25-30 minutes until top of casserole is golden.


Gourmet Bolognese Sauce with Tortellini
 2 tablespoons butter
 1 tablespoon olive oil
 3 slices bacon, chopped
 3 tablespoons sliced prosciutto, chopped
 1 medium onion, chopped
 2 small carrots, chopped fine
 2 celery stalks, chopped fine
 1/2 pound ground beef
 1/2 pound ground veal
 1/4 pound ground pork
 1 cup chicken broth
 1 cup white wine
 2 cups Italian plum tomatoes peeled and chopped (one 1 pound can)
 1 clove
 1/4 teaspoon grated nutmeg
 2 cups hot water
 3/4 pound mushrooms, sliced
 2 chicken livers, chopped
 1/4 cup parsley, chopped
 1/2 cup heavy cream
 Salt and freshly milled pepper to taste
Melt the butter with the oil in large, deep frying pan. Cook chopped bacon over medium heat until soft, then add prosciutto, pulling apart the fine slices. Cook for one minute. Lower heat slightly. Add onion, carrots, celery and cook until vegetables are soft.
Raise heat, and stir in ground beef, veal and pork. Cook, breaking apart with a wooden spoon, until meat crumbles. Add broth and wine, and cook to thicken slightly, about 10 minutes. Add tomatoes, clove, nutmeg, and hot water. Lower heat to medium low. Cook partially covered about 3/4 hour, stirring frequently.
Five minutes before serving, add mushrooms, chicken livers and parsley. Blend in heavy cream. If the sauce is thin, cook for a few minutes more over low heat. Add salt and freshly milled pepper.



Chicken Pasta Primavera Recipe


2 cups uncooked spiral or bowtie pasta -- (2 to 3 cups)
1 lb. boneless, skinless chicken breasts or tenders, cubed
2 garlic cloves -- minced
2 T. butter
1 pkg. frozen broccoli, cauliflower, and carrots -- (16 oz.) thawed
3/4 cup whipping cream
3/4 cup grated Parmesan cheese
1 t. salt (I used Kosher and used less!)
1/4 t. pepper


Cook pasta according to pkg. directions.

Meanwhile, in a large skillet, sauté chicken and garlic in hot butter until chicken is no longer pink.
Add thawed vegetables and stir around. Add cream and cook until everything is heated and vegetables are tender.

Drain pasta and add to the skillet. Stir in Parmesan, salt and pepper. Cook and stir until heated through and slightly thickened. Serve immediately.

Good Luck!