Italian Recipes?

Question

Does anyone know and authentic Italian main course recipes? Aslo any cake or any other dessert recipe that would go along with this?

Answer 1

CREME BRULEE

This traditional dessert is actually French in origin, but can now be found across Italy. The crisp sugar topping can be made with either a kitchen torch, or the oven broiler.


1 Cup Heavy Cream

2/3 Cup Milk

7 Egg Yolks

1/2 Vanilla Bean (Or 1 Teaspoon Vanilla Extract)

1/2 Cup Sugar, With Extra For The Topping


Preheat the oven to 250 degrees F. Bring the cream and milk to a boil with the vanilla bean. Remove from the heat, and let cool for 5 minutes. In a bowl, beat together the egg yolks and sugar. Begin to add some of the milk mixture to the bowl, mixing well. Continue until all the milk has been combined with the egg mixture. Pour this mixture through a fine strainer, and into 4 individual ramekin dishes. Place these dishes carefully on a baking sheet, and place in the oven. Bake for about 50 minutes until almost firm. Cool to room temperature, and then refrigerate for at least 2 hours. Sprinkle some additional sugar on top, and either broil or use a kitchen torch to caramelize the sugar. Serve.

Note: The surface will crisp up as the sugar cools.

Answer 2

Tiramisu Dip
6 egg yolks, 3/4 cup sugar, 2/3 cup milk
1 1/4 heavy cream, 1/2 tea vanilla, 1 pound mascarpone cheese
1/4 cup strong coffee
1 tablespoon cocoa powder
Whisk egg yolks and sugar, Wisk in over medium heat and allow to cool.
After refrigerating for about an hour. Place in bowl and dip ladyfingers

Answer 3

Petti di Pollo alla Bolognese

4 skinless, boneless chicken breast halves,
about 1/2 lb (250 g) each
Salt and freshly ground black pepper to taste
Flour for dredging
3 Tbs (45 ml) butter
2 Tbs (30 ml) olive oil
8 thin slices prosciutto ham, about 2x4 inches (5x10 cm)
8 thin slices Fontina or Bel Paese cheese,
about 2x4 inches (5x10 cm)
4 tsp (20 ml) freshly grated Parmesan cheese

Using a very sharp knife, carefully slice each chicken breast in half horizontally, to make 8 pieces. Place between layers of wax paper or plastic wrap and pound with the flat side of a cleaver or the bottom of a heavy saucepan to flatten slightly. Season with salt and pepper and dust lightly with flour, shaking off the excess. Heat the butter and olive oil in a heavy skillet over moderate heat, and brown the chicken to a light golden color, 3 or 4 slices at a time. Do not overcook.
Transfer the chicken to a baking dish large enough to hold
them comfortably. Place a slice of prosciutto and then a slice of
cheese on top of each. Sprinkle with the Parmesan cheese and bake uncovered in a preheated 350F (180C) for about 10 minutes, or until the cheese is melted and slightly brown.
Serve with your favourite noodles and, perhaps some steamed vegetables.

You could also serve Stuffed Portobello Caps

3 Tbs (45 ml) extra-virgin olive oil
2-3 cloves garlic, finely chopped
1/4 tsp (1 ml) red pepper flakes
4-6 portobello mushrooms, stems removed and reserved
1 cup (250 ml) canned black beans, drained
1 red bell pepper (capsicum), seeded and finely chopped
3 Tbs (45 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh thyme leaves
Salt and freshly ground pepper to taste

Heat the oil in a small skillet over moderate heat and saute the
garlic until golden but not brown, about 3 minutes. Add the red
pepper flakes and remove from the heat. Pain the portobello caps with half the oil and place gill side up on a baking sheet. Chop the reserved stems and combine with the remaining oil, black beans, bell pepper, parsley, thyme, salt, and pepper. Spoon the mixture over the caps and bake in a preheated 450F (230C) oven until tender, 10 to 15 minutes.

Answer 4

Here is a great Tiramisu recipe from Martha Stewart...I love it, it is a little different with the cruch of biscotti crumbs!

Serves 12


8 large eggs, separated

1 pound mascarpone

4 ounces small almond biscotti

3 cups brewed espresso, cooled

1/3 cup coffee liqueur, such as Kahlua

42 store-bought Ladyfinger biscuits

1 cup heavy cream

Best-quality milk chocolate, for garnish

1 cup plus 1 tablespoon sugar

1. In a large bowl, whisk together yolks and mascarpone until smooth. Add 1 cup sugar; whisk until dissolved. Set aside.

2. Place biscotti in the bowl of a food processor; pulse for coarse crumbs. Fold biscotti into mascarpone mixture; set aside.

3. In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.

4. Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the Ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over Ladyfingers; repeat layers.

5. In a large bowl, whisk together heavy cream and remaining 1 tablespoon sugar until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.



Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.

This recipe is courtesy of Carpenter Dean.


Good luck!

Answer 5

Tiramisu Italiano

Ingredients:
7 egg yolks
1/2 cup sugar
1/3 cup sweet Marsala, plus 2 tablespoons
8 ounces mascarpone, softened to room temperature
1 cup heavy cream
1 cup brewed espresso coffee
1 ounce dark chocolate
1/4 cup rum
1 teaspoon natural vanilla extract
48 ladyfingers
1/4 cup unsweetened cocoa powder

Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the Marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.

In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.

In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons Marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes.

Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving


Rigatoni Alla Vodka Arrabiata Recipe
This spicy pasta dish will keep your mouth watering.
1 (26 ounce) jar classico tomato & basil pasta sauce
1 pint heavy cream
vodka
1 (16 ounce) box barilla rigatoni pasta
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 pinch salt
sugar
1/4 large red onion, finely chopped
6 leaves basil, finely chopped
olive oil
parmigiano-reggiano cheese, freshly grated
asiago cheese, freshly grated
4-6 servings

1. Bring water to boil in large pot.
2. Empty Classico sauce into saucepan and heat on low.
3. Add Vodka to the sauce at your discretion.
4. Add heavy cream while stirring until sauce is orange in color.
5. Allow sauce to reduce while stirring occasionally. In the meantime, sautee onion in pan with a liberal amount of olive oil over medium heat. When onions begin to turn pinkish in color or lose their redness
6. turn off heat and mix in the basil.
7. Add basil/onion mix to the sauce along with salt, black pepper and
8. cayenne pepper and allow to continue cooking on lowest heat stirring occasionally.
9. When water is at a rolling boil, add Rigatoni and cook until firm, stirring occasionally.
10. Turn the heat for the sauce off, taste the sauce. If the sauce tastes a little bitter add sugar, if it isn't spicy enough add more red or cayenne pepper to your liking. I am a spice addict so I have toned the spiciness of this recipe down a bit.
11. When pasta is cooked, strain it and place in large bowl and stir in some olive oil to prevent the pasta from sticking together. Serve sauce over pasta with freshly grated Parmigiano Reggiano or Asiago cheese.

Answer 6

Broccoli Cavatelli
(Serves 4)

1 bunch of broccoli, cut into bite-size pieces
3-4 TB. olive oil
3-4 large garlic cloves, minced
Pinch of red pepper flakes
2 cups chicken broth
2 TB. butter
Salt and pepper
Parmesan cheese, grated
1 lb. cavatelli, cooked to al dente

Cook broccoli in boiling water for 3 minutes, drain, and set aside.
Heat olive oil in a wide saucepan, add garlic and red pepper flakes and sauté 1-2 minutes.
Add chicken broth, butter, salt and pepper. Bring to a simmer. Cook 2-3 minutes.
Remove from heat. Add reserved broccoli and 2 TB. parmesan cheese.
Combine sauce with cooked cavatelli. Put on platter. Sprinkle with grated parmesan.

Optional: For the meat lovers in your family,
add some slices of grilled Italian pork sausage or turkey sausage when you add the chicken broth.
Serve with a good, crusty Italian bread!

Cannoli Shells
(Makes about 18)

3 cups flour
1/4 cup sugar
1 tsp. cinnamon
1/4 tsp. salt
3 TB. shortening
2 eggs, well beaten
2 TB. white vinegar
2 TB. cold water
1 egg white, slightly beaten
Vegetable oil for deep frying

Sift together flour, sugar, cinnamon, and salt.
Cut shortening in with a pastry blender until the pieces are the size of small peas.
Stir in eggs. Blend in the vinegar and cold water.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Add additional flour, if needed, to get a smooth dough.
Wrap in plastic wrap and refrigerate 30 minutes.

Set out 6 aluminum cannoli tubes.
Heat oil in a deep saucepan to 360 degrees F.
Cut an oval shaped pattern from cardboard about 6x4-inches.
Roll chilled dough on a lightly floured surface to 1/8-inch thickness.
Place the cardboard pattern on dough and cut out as many as will fit on the dough.
Wrap dough loosely around tubes slightly overlapping opposite ends.
Seal ends by brushing with egg white and pressing together.
Fry only as many shells as will float uncrowded in the hot oil.
Fry until light golden brown, 3-4 minutes.

Remove cannoli shells to paper towels to drain.
Cool slightly and remove the tubes. Cool shells completely.
Continue forming and frying cannoli shells.
Using a pastry bag or a small spoon, fill the shells with the filling from both ends.
Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy. Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.

Traditional Ricotta Filling

4-1/2 cups ricotta cheese
1 cup sugar
1 TB. vanilla
1/2 cup mini chocolate chips *
1/2 cup pistachio nuts,coarsely chopped
Confectioners sugar for dusting
Combine ricotta, sugar, and vanilla. Beat until smooth.
Stir in chocolate chips or candied fruit.
Reserve pistachios and confectioners sugar for garnish.

* You can use 1/2 cup of finely chopped semisweet chocolate.
Chopped candied orange peel or citron can be substituted for the chocolate chips
or you can use 1/4 cup of each.

Here's a great site:
http://www.mangiabenepasta.com/index.html

Answer 7

Go to

http://try.starware.com/landing/recipe/recipe_05.php?aff_id=recipeyahoo&rec=a%20recipe&OVRAW=recipes&OVKEY=a%20recipe&OVMTC=standard

You'll get any italian recipe you type in!

Answer 8

Here are some recipes for you.


Chicken Piccata
Recipe courtesy Giada De Laurentiis

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.



Penne with Vodka Sauce
Recipe courtesy Giada De Laurentiis

1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.


Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.



Strawberry Bruschetta
Recipe courtesy Giada De Laurentiis

3 slices (1/2-inch-thick) rustic white bread
2 to 3 tablespoons unsalted butter
10 strawberries, sliced
3 to 5 teaspoons sugar

Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Spread the butter over the toasts. Arrange the sliced strawberries over the toasts. Sprinkle the strawberries with the sugar. Broil until the sugar begins to caramelize, about 2 minutes.



Verdure al Forno
Recipe courtesy Giada De Laurentiis

2 tablespoons extra-virgin olive oil
5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
Salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella
1 cup grated fontina
1/4 cup grated Romano
1 cup plain dried bread crumbs
4 tablespoons unsalted butter

Preheat oven to 375 degrees F.
Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.



Chicken Parmesan
Recipe courtesy Giada De Laurentiis

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.


Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.



Lemon Spaghetti
Recipe courtesy Giada De Laurentiis

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.