Great italian Recipes.?

Question

Okay so there's this guy that i am totally into. and i told him that i make bomb spaghetti. anyways he told me that he <3333333s italian food and he would love if i cooked him some food. so, i need delicious simple recipies for italian food.
HELPP??!?!?!?!

Answer 1

Hahaha, I've done this to myself so many times. Here's my absolute favorte Italian recipes that my boyfriend loves, and hey, I'm Italian, ya gotta believe me! Good luck sweety

Spaghetti and Meatballs

Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
1/2 pound mozzarella cheese, cut into chunks
Leaves from 3 sprigs fresh basil
1 pound spaghetti
Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.

Preheat the oven to 350 degrees F.
Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

Pomodoro Sauce:
1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces


Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Even easier...

Spaghetti and Meatballs

1 pound spaghetti
Salt, for pasta water
Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper

Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread

Chicken Parmesan

4 small boneless skinless chicken breast halves (1 lb.)
1/2 pkt. (1/4 of 6-oz. pkg.) SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 cups rotini pasta, cooked, drained

PREHEAT oven to 400°F. Coat chicken with coating mix and bake 15 min. as directed on package.
ARRANGE chicken in single layer in 8-inch square baking dish. Spread tomatoes over chicken. Sprinkle with cheese.
BAKE 15 min. or until cheese is melted. Serve over hot pasta.

Cheesy Meat Lasgana

3/4 lb. extra lean ground beef
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
9 lasagna noodles, cooked, drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese, divided
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

PREHEAT oven to 375°F. Brown meat with garlic and oregano in medium saucepan. Stir in spaghetti sauce; simmer 5 min. Remove from heat; stir in tomatoes.
SPREAD 1/2 cup of the sauce mixture in 13x9-inch baking dish. Layer 3 noodles, 1 cup of the cottage cheese, 1/2 cup of the mozzarella cheese and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 3 noodles and remaining sauce mixture. Cover with foil.
BAKE 30 min. or until heated through. Uncover; top with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 5 min. or until cheese is melted. Let stand 5 min. before serving.

Answer 2

My favorite Italian dish is:
Chicken fettucine alfredo
For 2 people:
Grill 2 chicken breast halves,
boil fettucine noodles
in a saucepan combine:
1 stick butter
2 cups heavy cream
1/2 cup parmesan cheese
bring sauce to a slow boil stirring frequently.
pour sauce over noodles
cut chicken into 1/2 inch strips and place over noodles and sauce
and garnish with a little more parmesan cheese.
mmm...good

Answer 3

Uh oh, better fess up, or start opening cans of spaghetti O's, If you can't cook Italian food, and "He knows Italian food", you're gonna get "POPPED" !

Answer 4

go to www.annamariavolpi.com
there you will find a wide range of italian receipes with full picture instruction as you go along. i found it reall interesting-goodluck with you cooking and you italian guy

Answer 5

try chicken marsala, chicken picatta, chicken cacchitore. there are a billion recipes on the internet.

Answer 6

You need to go to this website http://www.italiancook.ca/pasta.htm#item2

Answer 7

http://italian.betterrecipes.com/