This is one of my favorites...
Spaghetti alla Carbonara
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian ';al dente.';) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.Anyone know really good Italian food recipes?
I'm italian and know lot of good recipes!!
that's depend on what you love best if pasta dishes or meat,fish, sweets....just ask if u want!!!
This is my all time favorite Italian recipe... I love all Italian food but this one is just SOOO good!!!
Baked Ziti
1 lb. ziti pasta, cooked al dent茅 (to the tooth)
2-3 tablespoons Parmesan or Romano, for sprinkling
olive oil, to drizzle on top before baking
Prepare sauce (following directions below) at least one hour in advance.
Stir together ingredients for Ricotta filling mixture (recipe found below).
Cook ziti according to directions on package, watching carefully (do not overcook). Drain pasta and return to pan.
Add sauce to ziti in pan, continuing to stir and adding additional sauce as needed to coat well.
Butter the bottom of an oven-proof casserole (or a lasagne dish) and spread cooked ziti in buttered casserole.
Spread a layer of the ziti in the bottom of the casserole dish, then cover with a layer of the Ricotta filling. Stir the rest of the filling in with the remaining pasta, stirring very lightly, leaving chunks here and there.
Spread the pasta mixture in the casserole dish and top with sauce, enough to cover. Sprinkle with 3-4 tablespoons Parmesan or Romano cheese. Drizzle with a tablespoon of olive oil.
Bake in a preheated 400掳F until cheese is bubbly and the whole house takes on the aroma of a pizzeria (10-15 minutes).
Note: Have fresh mozzarella? Float a few thin slices of fresh mozzarella on the top just before baking for an extra treat!
Sauce:
3 tablespoons olive oil
2 large Vidalia or Sweet Spanish onions, thinly sliced
6-7 whole cloves garlic, peeled
1 chopped shallot (optional)
1 lb ground pork or Italian sausage meat (casings removed)
3/4 lb ground beef or veal
1 red bell pepper, chopped and seeded
1/4 teaspoon hot red pepper flakes
1/2 teaspoon each basil and oregano flakes
2-3 tablespoons red wine vinegar or 1 tablespoon balsamic vinegar
1 large can (24-28 oz) whole peeled tomatoes
1 large can (24-28 oz) Hunt's Tomato Puree
1 bay leaf
1/3 teaspoon ground black pepper, salt to taste
In a large heavy bottom skillet, saute ground meats with thinly sliced onions until the onions are very lightly browned, adding whole cloves of garlic just as onions begin to color. Turn garlic over once or twice, and when it begins to toast lightly, mash into the oil with the tines of a fork. Add the chopped bell pepper, then stir in the hot pepper, basil and oregano; saute until the meat begins to brown. Use a tablespoon to remove some of the extra fat, if desired (if you do this, add an extra tablespoon olive oil after doing so).
Stir in vinegar, then the can of whole tomatoes. Add bay leaf and black pepper.
Side Note: Have any salami, supresatta, or proscuitto? You can add these to the saucepan to add much flavor to the sauce - ends (or even proscuitto bones) are fine. Parmesan or Romano cheese rinds also can be used. Remove (along with the bay leaf) when the sauce is done.
Don't allow the sauce to boil; just simmer over low heat. After 30 minutes, add the can of Hunt's tomato puree. Add salt to taste and adjust seasonings. Simmer 15 more minutes or until sauce thickens as desired.
Ricotta Filling Mixture:
1/2 cup fresh parsley, minced
1/2 cup freshly grated Parmesan cheese
1/2 lb shredded full milk mozzarella
1 lb full milk Ricotta
1/4 teaspoon ground nutmeg (optional)
In a bowl, mix thoroughly the Ricotta, shredded mozzarella, Parmesan cheese and minced parsley. Add freshly and coarsely ground black pepper (and optionally, nutmeg).
Variations: Can be prepared using various pastas, wide egg noodles work well but be sure not to overcook. Or fill large shells with the filling mixture and proceed as above. Spinach can be substituted for parsley in the filling; thinly sliced salami can also be added to the filling.
If you have any leftover filling, mix it with thinly sliced Italian cold cuts; brush a pita bread with olive oil and grill with fresh mozzarella cheese for an instant calzone!
Try the Food Network: both Giada %26amp; Mario rock!
http://search.foodnetwork.com/food/recip鈥?/a>
LINGUINE WITH RED CLAM SAUCE
1 pound dried linguine, cooked to package directions
2 T olive oil
1 T minced garlic
录 t red pepper flakes
2 cans (6.5 ounces each) minced clams, drained, reserving juice
2 cups marinara sauce
录 t salt
录 tsp pepper
录 cup chopped parsley
Heat olive oil in large saucepan. Add garlic and red pepper flakes. Cook 15 seconds.
Add the reserved clam juice and marinara sauce, bring to a boil, lower heat and simmer 15 minutes. Season with the salt, pepper and parsley. Add clams and heat for a minute.
Toss with the pasta and serve with parmesan cheese.
http://www.italyum.com/
Ingredients:
1 lb loaf white bread, cut into cubes
6 eggs, beaten
1 cup diced prosciutto
1 cup salami, diced
4 ounces pepperoni, diced
16 ounces mozzarella cheese, cubed
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Ground black pepper to taste
Chicken broth to wet bread
Method
Place bread cubes in a large bowl and sprinkle with enough chicken broth to moisten. Add eggs, prosciutto, salami, pepperoni, mozzarella, Parmesan, parsley and pepper and mix well. Place stuffing in a bowl or casserole dish. If using a casserole dish, bake tented with aluminum foil, at 375 degrees for 35 to 45 minutes.
Chicken Marsala
2 boneless, skinless chicken breasts, pounded thin
flour, spread on a plate
1/4 cup olive oil
1/2 pound of mushrooms
1/2 cup Marsala wine
2 tablespoons of butter
1/2 cup chicken broth
Salt and Pepper to taste
1. Heat olive oil in large saute pan over medium-high heat.
2. When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.
3. Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices.
4. Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.
5. Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.
6. Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.
salad!:
some colorful noodles....i forgot what kind but it doesnt really matter
string chease-cut into chunks
ittalian dressing:put it in the salad it tastes wonderful
black and green olives- cut or whole
artichoke hearts: cut up from a jar that had them pickled
some other stuff you think would be good in it.
Veggies with Polenta
2 medium carrots, sliced 1/2 inch thick
2 medium red potatoes, cut into 1-inch chunks
1 medium red onion, sliced 1/2 inch thick
1/4 cup olive oil
1 Tbs dried basil
1 medium yam, peeled, cut into 1-inch chunks
1 red bell pepper, sliced 1/2 inch wide
1 medium zucchini, sliced 1/2 inch thick
2 cloves garlic, chopped
2 Tbs balsamic vinegar
1 can (14 1/2 ounces) chicken broth
17 1/2 oz water
1 cup instant polenta
1/4 cup grated Parmesan cheese
1/2 cup slivered almonds, toasted
1 Heat oven to 450 degrees.
2 Place carrots, potatoes and onion on baking sheet with sides. Add oil and basil; toss to coat. Cover with aluminum foil and bake for 1/2 hour.
3 Remove foil; add yam, pepper, zucchini, garlic and vinegar; toss. Return to oven and continue baking about 20 minutes, tossing occasionally, until vegetables are just tender.
4 Meanwhile, in medium saucepan bring broth and water to boil. Mix in polenta; reduce heat to medium. Cool, stirring constantly, until thickened, about 3 to 4 minutes.
5 Mix in cheese and stir until melted. Add almonds to vegetables; toss. Season with salt and pepper.
6 Divide polenta equally on four serving plates. Top with roasted vegetables.
Yes, but if I tell you I would have to kill you, but until then order some pizza. But honestly try this.
Chicken Parmesan
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
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