What are some good Italian recipes?

Answer 1

My personal favorite...

Eggplant Parmesan

Olive oil for frying
1 large eggplant
flour for dredging
2 eggs, beaten
bread crumbs for coating (progresso herbed ones are really good)
2 1⁄2 cups home made or pre-made tomato sauce
1 pound fresh mozzarella, sliced about 1/8-1/4 inch
1 1⁄2 cups Parmigiano-Reggiano (or substitute Parmesan, but it's better if you get either in the solid form and grate it yourself)
6 leaves basil, chopped fine
Pepper and salt to taste (fresh ground pepper gives it a little kick)

Preheat your oven to 375°.
In a skillet over medium-high heat, warm about 1 inch of Olive oil. Peel the skin off eggplant, and cut lengthwise into 1⁄4-inch thick slices. ( Some folks do this ahead and soak the eggplant in salt water first). Dredge in flour, and dip in the eggs, shaking off any excess. Coat with the bread crumbs, and lower into the hot oil. Fry until golden, about 2 minutes on each side. Remove from the oil, and set aside to drain on paper towels.
Cover the bottom of a baking dish with a layer of fried eggplant, and spread some tomato sauce on top. Scatter your mozzarella slices on top of the sauce, and sprinkle with Parmigiano and basil. Repeat the layering until all the ingredients are used, finishing with a layer of cheese and basil.
Then bake in the oven for about 20 minutes, or until the cheese melts and is golden on top.

Answer 2

There are so many great Italian recipes - beyond the standard spaghetti, lasagna etc. Go to http://www.foodnetwork.com/ - you can enter search criteria's (i.e Italian beef dish or Italian chicken dish, etc.) and pull in a variety of recipes. The search results will let you know the name of the chef and degree of difficulty of the preparation. If you want to look at specific chefs' on the food network check out Rachel Ray, Giada De Laurentis and Mario Batali (Molto Mario)

Answer 3

i keep this easy chicken in my fridge all the time, to use for salads, sandwiches, and wraps:

*Preheat oven to 375
*clean and prep boneless skinless chicken breast or chicken tenderloins...i usually cut a chicken breast in 1/4s or a chicken tenderloin in half....
*I USED to marinate ahead of time..but I find it works well either way...line a 13x9 baking pan with foil...put in some italian dressing so it covers the bottom, and put the chicken on top, evenly spaced...then put some italian dressing on top...just enough so that it looks covered and there's some extra...it doesn't take a whole bottle or anything...
*cover the pan with foil and bake half an hour ...check chicken for doneness, it may take a little longer if you used bigger pieces...
my friend told me about this chicken and we both use it all the time.
i usually make a lot of it, fix potatoes, green beans, and salad with it the night I make it and put the rest in a gladlock so ppl can go to the fridge and make whatever they want with it later. it tastes good!!!!

Answer 4

this is my recipe, I made it
You take 4 chicken breasts (boneless/skinless)
cook them in Extra Virgin Olive oil,garlic, salt and pepper, all the while boiling some Tortalini (cheese is better) after you cook the chicken poor in a can (or jar) of spaghetti sauce and put slices of real mozzerella cheese ontop of the chicken, simmer for about 5 minutes, serve ontop of the tortalini, with garlic bread. NOTE: you should use real garlic to cook the chicken in.

Answer 5

Check out Giada De Laurentiis books, cd's or even her show on the Food Network. Her recipes are great!