know any good italian recipes?

Answer 1

I have not tried this yet

Copycat of Olive Garden's Portobello Mushroom Ravioli:

1 Pound Portobello mushrooms
1 onion
1/4 Cup butter
salt and pepper to taste
Dumplings:
1-1/2 Cups cake flour
2 eggs
1/2 tbsp salt
2 Tablespoons baking powder

Directions: Finely chop mushrooms. Peel and finely chop onion. Melt butter in a skillet and sauté the onion for approximately five minutes or until transparent. Add mushrooms and stir-fry over high heat for about five minute so that all liquid is evaporated. Reduce heat and cook for another five minutes. Remove from heat and let mixture cool. Place mixture inside the dough and create dumplings. Place dumplings in boiling water and boil for approximately 20 minutes until done. Melt the remaining butter. Pour over the ravioli, mix and serve. Note: You can use a mix of portobello and button mushrooms or Portobello only. Dumplings: Yield 15 - 20 dumplings Mix all ingredients together thoroughly. Roll dough on a flat surface until dough is 1/4 inch thick. Make circles of the dough.With fingertip or cooking brush, spread some water on the edges. Fill with mushroom mixture. Fold in half and squeeze gently.this will create the dumpling or ravioli. Continue with recipe,boiling for 20 minutes or until done (usually floats to top).Servings:4
*********************************************
copycat of Olive Garden's Ravioli di Portobello Sauce:

2 Cups medium white sauce ( see recipe below)
8 ounces smoked Gouda
2 or 3 sundried tomatoes, chopped
Heat slowly until cheese is melted.
Servings: 4
http://www.recipegoldmine.com/ccoOLI/o131.html

White Sauce

2 Cups milk
1/4 cup butter
1/4 cup flour

Heat butter in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes. Whisk in milk and cook for about another 2 minutes until thickened.
Add 8 oz smoked gouda cheese and 2-3 chopped sun dried tomatoes. Mix on med-low heat until cheese is melted. Pour over mushroom stuffed ravioli. Top with chopped green onion and tomato.
http://www.thefamilycorner.com/forums/archive/index.php3/t-14915.html

Answer 2

ITALIAN MEAT BALLS

2 lbs ground chuck
1 to 1/1/2 cups Progresso Italian bread crumbs
2 eggs
1/2 cup milk
1/2 cup Romano cheese
salt and pepper
garlic powder
onion powder
oregano
basil

Mix all ingredients together. The spices just add to taste.
Make into balls and place in cooking spaghetti sauce

Answer 3

a million Medium Onion, Finely Chopped 2 garlic_cloves, Minced 4 Tablespoons Olive_Oil 3 Slices of Beaverbrook or Pancetta, Chopped into Small products a million (14oz) Can Chopped Tomatoes Salt & Black Pepper Red_Pepper_Flakes a million/4 Cup Chopped sparkling Parsley a million Pound Dried Pasta sparkling Grated Pecorino_Romano Cheese positioned the oil in a sauce pan with the onion and prepare dinner till translucent. upload the pancetta or Beaverbrook and prepare dinner for a couple of minutes extra. upload the garlic and combine properly. upload the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low warmth for extra or less half-hour. prepare dinner the pasta al dente, and combine with the sauce. Serve piping warm with a sprinkle of the sparkling chopped parsley and the cheese.

Answer 4

excellent. it's called "italian cheese and rice bake".

*3 cups prepared rice of your choice (i like chicken flavored rice)
*1 lb hot or sweet italian sausage cooked and crumbled without skin
*1 1/2 cups marinara sauce
*1/2 cup minced onion
*1/4 cup chopped zuccini
*1/4 cup chopped basil
*shredded mozzerella cheese

Mix prepared ingredients, layer in a 13X9 inch pan and top with 1/2 cup sauce and handful of cheese. cover loosely with foil. bake for 25 minutes, then uncover and bake for 5 more.
it's faaaantastic.
enjoy!

Answer 5

This is a great site with a lot of authentic Italian recipes

http://www.italianfoodforever.com/iff/Default.asp

Answer 6

Take one Italian, marinate in vino for at least 3 weeks until well pickled.......

Answer 7

Risotto
INGREDIENTS
2 tablespoons butter
2/3 cup sliced green onion
1 1/3 cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
DIRECTIONS
Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.


Manicotti
INGREDIENTS
1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta
DIRECTIONS
Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
Bake 45 minutes, or until bubbly.


Pasta Carbonara
INGREDIENTS
3 cups uncooked tube pasta
6 bacon strips, diced
2 garlic cloves, minced
1 1/4 cups milk
1 (8 ounce) package cream cheese, cubed
1/2 cup butter or margarine, cubed
1/2 cup grated Parmesan cheese
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels. In the drippings, saute garlic until tender. Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. Drain pasta; toss with sauce.