Anyone have any TRUE Italian Recipies they would like to share?

Question

Not americaninized i want the stuff straight from Italy!!! thanks all

Answer 1

Pasta Spinach Chick Peas

Ingredients:
Olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 carrot, diced
1/2 cup parsley, finely chopped
1-2 tomatoes, skinned, seeded, and diced
1 can chick-peas, drained
1 bunch spinach, cleaned and chopped
Salt and pepper to taste
1 small eggplant, diced (opt.)

Direction:
Heat oil in a skillet and add onion, garlic, carrot, tomatoes, and parsley. Sauté for several minutes. Add the remaining ingredients, and add an additional 1/2-1 cup water. Cook until all vegetables are cooked and beans are heated through.
Serve over any type of pasta, rotini, bow-ties, shells, fettuccini..
Note: To skin and seed tomatoes, boil tomatoes in water for 10-15 seconds. The skin should slide right off. Remove seeds, which add bitterness, and dice flesh.
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Pork with Fennel and Carrots

Ingredients
12 ounces pork tenderloin
2/3 cup orange juice
1/3 cup water
2 tablespoons thinly sliced green onion
1 tablespoon snipped fresh sage or 1/2 teaspoon ground sage
1 tablespoon Dijon-style mustard
1 teaspoon fennel seed, crushed
2 small fennel bulbs (1-1/4 to 1-1/2 pounds)
1 cup packaged, peeled baby carrots
2 teaspoons cornstarch

Directions
Trim any fat from meat. Place the tenderloin in a large plastic bag set inside a bowl. Stir together the orange juice, water, green onion, sage, mustard, and fennel seed. Pour over meat in bag. Seal bag. Marinate for 30 minutes at room temperature or 4 hours in refrigerator.

Meanwhile, cut off and discard upper stalks of fennel bulbs, including feathery leaves (reserve leaves for garnish, if desired). Remove any wilted outer layers; cut off a thin slice from base. Wash. Cut fennel lengthwise into quarters. Cook fennel quarters and baby carrots in a covered saucepan in a small amount of boiling water about 10 minutes or until nearly tender. Drain and set aside.

Remove tenderloin from marinade. Reserve 1 cup marinade. (If necessary, add water to make 1 cup liquid.) Pat meat dry with paper towels. Place tenderloin on a rack in a shallow roasting pan. Roast, uncovered, in a 425 degree F oven for 15 minutes. Add cooked fennel and carrots to roasting pan. Roast 10 to 20 minutes more until an instant read thermometer registers 160 degree F. Cover meat with foil and let stand 5 minutes before carving.

Meanwhile, for sauce, in a small saucepan stir together reserved marinade and the cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.

To serve, slice tenderloin. Serve with fennel and carrots. Spoon sauce over meat and vegetables. If desired, garnish with reserved fennel leaves. Makes 4 servings.

Answer 2

I am Sicilian, and these are a few recipes I grew up on. My kids have asked that I write them down for them (since I usually cook by taste, NOT measurments!) so you may need to modify amounts for your taste. There are many different regions of Italy and Sicily, so the recipes and ingredients will vary. Enjoy!

Insalata Caprese (Tomato, Basil & Mozzarella Salad)

ingredients:

Fresh Garden or Beefsteak Tomatoes
Fresh "Wet" Mozzarella
Oregano
Extra Virgin Olive Oil
Fresh Basil Leaves
Salt & Pepper to Taste (Optional)
This is another familiar dish and is simple to prepare.
You can use either sliced fresh buffalo milk mozzarella or the smaller "boccocini" which are the little round balls of the mozzarella. If you are using the boccocini, simply toss them with all the other ingredients, slicing the tomatoes first into chunks first.
If you are using the larger, baseball or softball size mozzarella, slice it thin, slice the tomatoes, and arrange in a tray or dish, using a slice of tomato, slice of mozzarella and basil leaf, season with drizzle of olive oil, and light sprinkle of oregano. Do NOT use vinegar (balsamic or otherwise) as the acidity will take away from the creamy taste of the mozzarella and upset the balance of the sweet tomatoes.

Bracciole
2 pounds top round steak or flank steak, cut about 1/4-inch thick
Salt
1 tablespoon coarsely ground black pepper
4 cloves garlic, 3 cloves cut in thin slivers and 1 clove chopped
1/4 cup chopped fresh parsley
1/2 cup grated Pecorino Romano cheese
1 small red onion, thinly sliced
2 tablespoons Extra-Virgin Olive Oil
1 tablespoon butter
4 cups crushed fresh (about 8 medium tomatoes) or canned plum tomatoes
1/2 cup water
1 cup dry red wine
1 bay leaf
Freshly ground black pepper to taste

Lay the meat out flat and pound it with a meat hammer to flatten it slightly to a uniform thickness. Be careful not to tear the meat. (It will be a little more difficult to do this with flank steak.)

Wipe the meat dry with paper towels. Rub it all over with 1 teaspoon salt and the coarse pepper. Sprinkle the slivers of garlic evenly over the meat, then scatter over the parsley, cheese, and onion. Place the eggs lengthwise down the center of the meat so they are touching each other. Starting at a long side, roll up the meat like a jelly roll. Tie the roll with string at 1-inch intervals.

In a large deep saucepan, heat the olive oil and butter over medium-high heat. Add the chopped garlic and sauté until soft. Remove the garlic with a slotted spoon and discard. Add the meat to the pan and brown it on all sides. Lower the heat to medium low and add all the remaining ingredients; add salt to taste. Stir to blend well. Simmer the meat, covered for 1½ hours, or until tender.

Remove the meat from the sauce and let rest for 5 to 10 minutes. Remove the strings and cut into 1/2-inch slices. Arrange on a serving platter, spoon the sauce over, and serve immediately with pasta.


Fresh Basil & Tomato Sauce with Ziti

3 c. chopped ripe tomatoes
1/2 c. chopped fresh basil leaves
2 tbsp. finely chopped red onion
1 clove garlic, minced
1 c. ricotta cheese
2-4 tbsp. olive oil
salt & pepper
1 lb. ziti or spiral pasta
All ingredients should be at room temperature. Combine tomatoes, basil, onion and garlic. Stir in cheese, oil, salt and pepper; set aside. Cook pasta to al dente. Drain well. While very hot, toss with sauce and serve at once.

Answer 3

Mario Batali is legit... good simple Italian cooking. Bon Apetito

Answer 4

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 5

The recipes here are from a Tuscan cookbook. I tried to choose recipes that are a little friendlier to the American palette (which also means you can probably find the ingredients in any supermarket).

Crostini di polenta con salsicce (Cornmeal slices with sausages)
11 oz cornmeal
2 small onions
2 tomatoes
3 sausages
olive oil
Make a fairly thick porridge, stirring with a wooden spoon over a low flame for about 40 minutes. ( I guess you could use a quick-cooking polenta if you wanted to cut down on time.)
Separately, sauté the onions in a trickle of oil in a pan.
Add the crumbled sausages and raise the heat to cook the mixture through. Add coarsely chopped tomatoes and allow to reduce.
Place the cooked cornmeal on a pastry board (you could use a rectangular oven tray) and leave to cool. Cut into rectangles which are not too thin and deep fry them in oil. When they are crisp and golden, liberally spread the sausage mixture over them and serve hot.

Panzanella (Bread Salad)
1 large loaf white bread, stale (make sure you get a good, crusty loaf for any of these recipes involving bread)
1 large red-skinned onion
2 large tomatoes
basil (a lot)
olive oil
Slice the bread thickly and put to soak in a basin of water. Finely slice the onion and tomatoes and add 2 handfuls of chopped basil. Squeeze the bread dry (This is the most important part. The bread must be well squeezed), add to the vegetables, plus olive oil, salt, and pepper. Stir to combine all ingredients thoroughly. (Some versions of panzanella also have cucumber, which you can add if you like.)

Acquacotta
3 red-skinned onions
1 yellow sweet pepper
1 stalk of celery
3 ripe tomatoes
8 slices of stale white bread
3 egg yolks
semi-ripe pecorino, grated
olive oil
Cut up the onions, pepper, and celery. In a frying pan, sauté the onion in oil until golden, then add the pepper, celery, and the tomato pulp. Leave to cook slowly for about an hour. Transfer to a casserole and add about 9 cups of water. Leave to boil about 10 minutes more. Meanwhile, set out some soup bowls with slices of toast in the bottom. Fill with the acquacotta. Place an egg yolk in each bowl, taking care not to let it break. Leave to stand for a moment and sprinkle with pecorino cheese and serve.

Ribollita (bread and vegetable soup)
1 fairly large red-skinned onion
2 carrots
1 celery stalk
4 potatoes
10 zucchini
11 oz. dried beans
bunch of swiss chard
1 savoy cabbage
1 bunch of black cabbage or kale
1 leek
tomato puree
2-days stale white bread
Soak the dried beans and cook over a slow flame. (I have to admit, I use canned beans rather than dried). In a pan, gently fry the onion, sliced. Add the other vegetables, diced, with the exception of the cabbage, kale, and beans. When the vegetables have sweated out their juice, cover with hot water and then add the cabbage and kale, shredded. Cover and simmer for one hour over medium heat. Add the cooked beans (some of them whole and some pureed), salt, and pepper. Leave to simmer for another 20 minutes, stirring frequently because the beans tend to stick to the bottom. Add two or three tablespoons of tomato puree. Slice the stale bread and in a casserole, alternate layers of bread with the soup until the bread is well soaked. Leave to stand for a day. To serve, remove from the casserole and heat it up (or "reboil," as the name suggests).

Brutti ma buoni (almond meringues)
4 egg whites
1/3 cup peeled almonds
1/3 cup shelled hazelnuts
1/4 cup vanilla sugar (or sugar with vanilla extract if you don't keep vanilla sugar)
1/2 cup butter
Whisk the egg whites until fluffy, gradually adding the sugar. Toast the almonds and hazelnuts briefly in the oven, then chop roughly (you can buy them pre-roasted and chopped, of course). Slowly add the nuts to the meringue mixture. Spoon small quantities onto a greased baking tray. Bake in a preheated, very slow oven for half an hour. Leave to cool.

Quaresimali (Lenten biscuits)
1 cup flour
1 tbs. bitter cocoa powder
2 egg whites
1 orange
1 cup plus 2 tbs. confectioners' sugar
Grate the orange peel and place all of the ingredients into a bowl where you will blend them thoroughly using a wooden spoon. Once you've gotten a thick cream, spoon a portion into a pastry bag with a smooth nozzle and squeeze the mixture onto a lightly buttered tray, forming the letters of the alphabet (1 1/2 - 2 inches high at most). Bake in a slow over for at least 10 minutes.

Torta ai 7 cucchiai (seven spoon cake)
3 2/3 cups flour
7 tbs. olive oil
7 tbs. sugar
7 tbs. milk
3 eggs
pinch of baking powder
1 orange
knob of butter
In a bowl, whisk together the oil, sugar, and milk, gradually adding the eggs and the grated orange zest. Then, still whisking, sprinkle in the flour and finally the baking powder. Lightly butter and floura deep, round cake tin. Bake for 45 minutes in a moderate oven and test to see if it is cooked by inserting a toothpick into the cake, which should come out dry. Remove from the oven and let stand for a few minutes before turning out onto a plate.

Zuppa Dolce Fioentina (a trifle made with a 7-spoon cake)
1 seven spoon cake
The confectioners' custard: 2 eggs, separated, 1/3 cup plain flour, grated lemon zest, 1/4 cup granulated sugar
The chocolate sauce: 1/2 bitter cocoa, 3 tbs. flour, 2 1/4 cups milk, 6 1/2 tbs. granulated sugar
Other ingredients:
knob of butter
glass of sweet Marsala
Make the confectioners' custard by whisking the egg yolks with the sugar and sprinkling in the flour and milk. Bring to simmering over a low flame, stirring constantly. Draw off the heat and dust with confectioners' sugar so a crust does not form on the surface. Make the chocolate sauce in another sauce pan, working all ingredients together over the heat. Cook very gently for 15 minutes. Lastly, add the butter and allow to cool.
Take a deep glass dish and line it with inch-thick slices of the cake. Brush with Marsala. Pour a little custard into the bottom. cover with 1- 2 slices of cake steeped in Marsala, then some chocolate sauce and so on until the dish is filled. Refrigerate two hours before serving.