whats your favorite italian food?

Question

and give me recipes

Answer 1

CHICKEN CACCIATORE

1 tbsp. butter
1/2 lb. skinned, boned chicken breast halves
1/2 c. onion, chopped
1/2 c. celery, chopped
1 clove garlic, minced
1 (26 oz.) can whole tomatoes, undrained & chopped
1 c. sliced, fresh mushrooms
1/2 c. fresh parsley, chopped
1/4 c. green pepper, chopped
1 tsp. dried whole basil
1 tsp. dried whole oregano
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper

Melt butter over low heat in a large skillet; add chicken and cook until lightly browned. Chop chicken, and set aside. Add onion, celery and garlic to butter to skillet; saute until vegetables are tender. Return chicken to skillet with tomatoes and remaining ingredients. Cover and simmer 20 minutes.
NOTE: Chicken Cacciatore may be served over hot cooked rice or noodles that have been cooked without salt or fat.


RISOTTO STUFFED WITH MOZZARELLA


about 2 cups prepared risotto
3 eggs
Italian breadcrumbs
2 tablespoons fresh parsley
2 tablespoons Parmesan cheese
1/2 lb fresh small mozzarella balls
all purpose flour, for dredging
paprika, for sprinkling
oil, for deep frying

In a medium size bowl, beat two of the eggs well. Stir in Parmesan cheese and fresh parsley. Combine with the risotto (for this recipe, the risotto may be prepared the day before). Stir together well.
Using your hands, form the risotto into balls, about the size of a golf ball. If the mixture doesn't hold together well, add a few tablespoons of breadcrumbs as a binder. Form a hole in the center of each ball with your thumb, and fill with 1 small fresh mozzarella ball, or cut mozzarella in half, if they are too large. Alternatively, mozzarella cubes may be substituted.

Press the risotto around the mozzarella evenly and close up the hole to completely enclose the mozzarella in the center.

On a shallow plate, evenly spread about 1/2 inch of flour. On a separate plate, spread bread crumbs. In a third dish, beat the remaining egg.

Dredge risotto balls in flour, rolling to coat all sides. Dip in the beaten egg, then roll in the breadcrumbs.

Heat 3 inches or more of fresh oil in a deep fryer until a 1 inch cube of bread browns in about 1 minute.

Deep fry, several at a time (do not overload fryer or temperature will drop and they will absorb more oil). Cook until rice balls are golden, turning once. Remove from hot oil using a slotted spoon. Drain on paper towels.

Serving Suggestions: Sprinkle with paprika for color (or Morton's Hot Salt) and serve immediately, garnished with sprigs of parsley, a wedge of lemon and cherry tomatoes sliced into halves


EGGPLANT CAPONATA


1/4 c. olive oil
1 lg. onion, chopped
1 lg. stalk celery, cut in 1/4" cubes
1 eggplant, cut in 1/4" cubes
1/2 pt. cherry tomatoes, quartered
1/2 c. quartered pitted black olives
1/2 c. quartered pimiento stuffed olives
1 (8 oz.) can tomato sauce
1/4 c. sugar
1/4 c. tomato paste
1/4 c. red wine vinegar
1 1/2 tsp. drained capers
1 1/2 tsp. salt
1 tsp. basil
3/4 tsp. ground black pepper
1/4 tsp. ground red pepper

Place oil in onion in large microwave safe bowl. Cover with plastic wrap; vent one corner. Microwave on high 9 minutes, stirring every 3 minutes. Add celery to onion, cover, vent, microwave on high 4 minutes. Stir in eggplant, cover, vent microwave on high for 9 minutes, stirring every 3 minutes or until mixture is thoroughly heated. Add remaining ingredients, cover, vent, microwave on high until boiling, about 13 to 15 minutes. Let bowl stand covered until mixture cools to room temperature, stirring occasionally. Caponata will keep in refrigerator for a month. Serve on crackers. Makes about 4 1/2 cups. This is a time consuming recipe, but well worth it. I make a double batch


SPINACH LASAGNA


3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces) spinach, well drained
1/2 teaspoon black pepper, cracked
pinch of red pepper flakes

Preheat oven to 375° F.
Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley and red and black pepper. Set aside.

In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of noboil lasagna on the sauce, covering with another 1/2 cup of the sauce.

Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.

Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.

Allow to sit 10 minutes before serving.

Serves 8.

EASY ITALIAN MEATLOAF

2 1/2 lbs ground beef or chuck
2 large peppers, red or green, coarsely chopped
1 16 oz can diced tomatoes
1 large sweet onion, chopped
4 slices bacon
1 1/2 cups Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced or pressed garlic
1/2 teaspoon basil
1/3 teaspoon oregano
1/3 cup chopped fresh parsley (do not substitute)
1 teaspoon seasoned salt or beef bouillon powder
2 eggs
1/3 teaspoon ground black pepper
1/3 cup ketchup (or more as needed)
onion and garlic powder to taste

Preheat oven to 375°F.
In a large bowl, combine meat, eggs, seasonings and remaining ingredients except ketchup and bacon, adding breadcrumbs to mixture last. If meat is low in fat, add up to 1 tablespoon olive oil. Mix well.

Press meat into a loaf shaped pan, forming a dome shape. Brush top with ketchup and sprinkle with onion and garlic powder, salt and pepper. Cover with bacon slices. Baste occasionally with additional ketchup during cooking, being careful not to allow oven to get cold or additional cooking time will be required. If desired, cover with thinly sliced onions.

Bake uncovered 1 1/2 hours.

Variation: Substitute your favorite barbeque sauce for basting
CHICKEN PASTA SALAD

3 Chicken Breasts
2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)
1/2 Red Pepper
1/2 Green Pepper
8-10 cherry tomatoes (halved)
1/4 cup Feta cheese crumbled (optional)
1/4 Ceasar Salad Dressing (more or less to taste and to coat)

Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed

Answer 2

This is a Italian cake, made with chocolate and espresso. Its also known as chocolate heaven on earth. Once you take a bite of tiramisu, it leaves a lasting impression. If you don't feel like making the cake, you can order one in a bakery.

Tiramisu

Genoise sponge:
3 1/2 ounces (110 grams) caster sugar
4 eggs
1 3/4 ounces (50 grams) melted butter
3 ounces (85 grams) plain flour
1-ounce (30 grams) good-quality cocoa powder
Filling:
1 pound 1-ounce (500 grams) mascarpone
2 1/2 ounces (70 grams) caster sugar
2 egg yolks*
3.5 fluid ounces (100 milliliters) Vin Santo
4 to 5 shots espresso coffee
Tia Maria liqueur
3 1/2 ounces (110 grams) good-quality white chocolate, melted
Cocoa powder, for dusting
1 bar good-quality dark chocolate, for shavings

First make the sponge. Preheat the oven to 350 degrees F (180 degrees C /gas 4).

Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter, then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it is done and leave to cool.

To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth.

To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top.

Answer 3

Cheesy Vegetable Lasanga (luv cheeze!)

INGREDIENTS:
12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.

Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach.

Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.

Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.

Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Answer 4

my favorite is funghi agnolotti, a favorite from a restaurant in my town that is no longer in business. It is a mushroom ravioli in a creamy mushroom sauce that is way more than an alfredo. I would share my version of the recipe I make upon request.

Answer 5

Saltimbocca alla Romana: veal, prosciutto or ham, and sage, rolled-up and cooked in Marsala and butter.

For a recipe see the link.

Answer 6

Chicken Parm and linguine.

Answer 7

Lasagna & stuffed shells.

Answer 8

i like fettuchini alfredo

Answer 9

pizza ,chickenparmasian.

Answer 10

PIZZA and LASAGINIA