Will you give me your favorite authentic Italian recpie ??

Answer 1

FETTUCINI WITH ONIONS AND EGG

INGREDIENTS

2 tablespoons butter
1 tablespoon olive oil
2 large onions, thinly sliced
1 teaspoon dried oregano
Salt and pepper to taste
1 pound fettuccini or similar pasta
2 large eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
1 tablespoon dried oregano
Salt and pepper to taste
Heat the olive oil and butter in a large skillet over medium-high heat. Add the onions; reduce heat to medium and sauté until very soft and some are lightly caramelized, about 20 minutes. (Don't caramelize completely or the dish might be too rich.) Add salt, pepper and 1 teaspoon oregano. Keep hot.

Meanwhile, cook pasta according to package directions for al dente. Beat the eggs, cheeses, 1 tablespoon oregano and additional salt and pepper in a large serving bowl. Drain the cooked pasta, reserving 1/2-cup of the cooking water. Add the hot pasta to the bowl and stir vigorously to combine and heat the eggs without scrambling them. Add the reserved water and hot onions. Toss well to combine. Serve immediately.

LASAGNA

INGREDIENTS:
1 (16 ounce) package lasagna noodles
1 pound lean ground beef
salt and pepper to taste
1 (16 ounce) jar spaghetti sauce
1 clove garlic, minced
1/2 pound shredded mozzarella cheese
1/2 pound shredded Cheddar cheese
1 pint ricotta cheese

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

Answer 2

Spaghetti & meatballs

1lb lean minced (ground) beef

1/2 cup grated Parmesan cheese

1/4 cup Italian seasoned dry breadcrumbs

1/4 cup water

1 egg

1 tsp finely chopped garlic

1/4 tsp salt

1 jar (26oz) Bertolli Tomato & Basil with Fresh Tomatoes Pasta Sauce

8oz spaghetti, cooked and drained

1. In a medium-sized bowl, combine the minced (ground) beef, Parmesan cheese, breadcrumbs, water, egg, garlic and salt, shape into 12 meatballs.

2. In a 3-quart saucepan, bring pasta sauce to the boil over a medium-high heat. Gently stir in uncooked meatballs.

3. Reduce heat to low and simmer covered, stirring occasionally, for 20 minutes or until meatballs are done. Serve over the hot spaghetti and sprinkle, if desired, with Parmesan cheese.

Spaghetti and Bertolli sauces both have their origins in Italy and their texture and flavour combine superbly. A marriage made in heaven!

Serves 4

Answer 3

Italian Sausage with fresh Spinach

a couple of sausages (at least) for each person
nearly a bunch of cleaned and trimmed spinach each person (remove tough stems) Baby spinach is not very good for this recipe, it disappears!

smashed and chopped garlic

dried and chopped red chilis to taste
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Use Largest pot you have (whole recipe cooked in one pot in this order:)

brown sausage in a small amount of olive oil
after browning, prick each sausage to let juice escape

Stuff the pan full of the spinach, if spinach is still wet from washing, add no water; if dry add about a 1/2 cup water. Cover tightly. Cook over high flame for a few minutes, if all the spinach wouldn't fit into pan, then add the rest now and stir. Will be finished in about 5 more minutes.

The liquid is wonderful on pasta that already has been tossed with olive oil or butter.

Answer 4

Balsamic Vinegar Chicken
4 chicken breast
1/4 cup olive oil
1/4 cup honey
1/4 cup balsamic vinegar
chopped rosemary

Mix olive oil, honey, balsamic vinegar and rosemary in a large ziplock bag - refrigerate for at least 2 hours. Place chicken in a baking dish, pour marinade over the top and bake for 30 minutes at 350 degrees.

Answer 5

"Bruschetta

Ingredients:
1.5 lbs ripe juicy tomatoes
slices crusty Italian bread, cut 1/2 in. thick
garlic clove minced
1-2 T capers, rinsed
1/4 c loosely packed fresh oregano or fresh basil
S&P
1/3 c extra virgin olive oil



Directions:
Bring medium sauce pan of water to a boil. Cut a cross at the root end of the tomatoes and drop them into boiling water. Cook until skin of tomates begins to split, 1-2 min. Transfer tomatoes to bowl of iced water. Peel and seed tomatoes, then roughly chop. Place in strainer over bowl for 20-30 min. Brush bread lightly with olive oil and place over hot grill or under broiler until golden on each side. Put tomatoes, garlic, capers, and oregano or basil in bowl. Season with s & p. Add oil and mix. Spoon tomato mixture over each bread slice."