Please.What are some really good Italian food recipes?
pizza is chinese?????????? LOL! pizza comes from italy...What are some really good Italian food recipes?
I got this recipe from the Sopranos cookbook. It is a wonderful family dish. I always try to make extra for leftovers, but the kids finish it off every time.
Sunday Gravy
Makes about 8 cups
For the Sauce
2 tablespoons olive oil
1 pound meaty pork neck bones or spareribs
1 pound veal stew meat or 2 veal shoulder chops
1 pound Italian-style plain or fennel pork sausages
4 garlic cloves
1\4 cup tomato paste
Three 28- to 35-ounce cans Italian peeled tomatoes
2 cups water
Salt and freshly ground pepper
6 fresh basil leaves, torn into small pieces
For the Meatballs
1 pound ground beef or a combination of beef and pork
1/2 cup plain bread crumbs, preferably homemade
2 large eggs
1 teaspoon very finely minced garlic
1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground pepper
2 tablespoons olive oil
To Serve
1 pound shells or rigatoni, cooked and still hot Freshly grated Pecorino Romano or Parmigiano-Reggiano
* * *
To make the sauce, heat the oil in a large heavy pot over medium heat. Pat the pork dry and put the pieces in the pot. Cook, turning occasionally, for about 15 minutes, or until nicely browned on all sides. Transfer the pork to a plate. Brown the veal in the same way and add it to the plate.
Place the sausages in the pot and brown on all sides. Set the sausages aside with the pork.
Drain off most of the fat from the pot. Add the garlic and cook for about two minutes or until golden. Remove and discard the garlic. Stir in the tomato paste and cook for 1 minute.
With a food mill, puree the tomatoes, with their juice, into the pot. Or, for a chunkier sauce, just chop up the tomatoes and add them. Add the water and salt and pepper to taste. Add the pork, veal, and sausages and basil and bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little more water.
Meanwhile, make the meatballs:
Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2-inch balls. (Note: If you are making meatballs for lasagne or baked ziti, shape the meat into tiny balls the size of a small grape.)
Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. (They will finish cooking later.) Transfer the meatballs to a plate.
After two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats very tender.
To serve, remove the meats from the sauce and set aside. Toss the cooked pasta with the sauce. Sprinkle with cheese. Serve the meats as a second course, or reserve them for another day
HOT ITALIAN SAUSAGE AND PEPPERS
6 whole hot Italian sausages
2 cloves garlic, minced
1 large onion
1 green bell pepper
3 tbsp olive oil
Set the sausages to boil for about 10 min, drain set aside. Chop the pepper and onion in 3/4-1'; pieces.
Saute over medium-high heat in a large skillet. Pour in the olive oil, add the diced garlic, peppers and onion. Cook the vegetables just until they begin to soften. Transfer contents of skillet to a large bowl and set aside.
Slice sausages into 1/2'; thick coins, as you would carrots. Place one more tablespoon olive oil into the skillet and fry the sausages until they are lightly browned along the edges. Stir in the bowl of cooked vegetables and continue to cook on medium-high setting, stirring every 2 minutes for about 10 minutes.
Butter some Italian bread and set on the edges of a serving plate. Pour the contents of the skillet onto the plate.
ITALIAN PASTA WITH CHICKEN
8-10 oz. spaghetti (1/2 1 1lb box)
1 1/2 cups grated Parmesan cheese
3-4 chicken breast, 1/2'; cubes
2-3 large tomatoes, chopped
1 cup Italian salad dressing, or to taste
Cook chicken cubes in large skillet with a dash or two of olive oil. Cook pasta according to package directions and drain.
Toss everything together in a large bowl and serve.
Pasta, Mushrooms, and Sauage
butter
10 oz. portabella mushrooms sliced
pinch of salt
1/4 cup white wine
1-lg. red onion peeled, chopped
3 cloves garlic chopped
2tbsp oil
1 lb. sweet Italian sausage -casing removed
1 small jar artichoke hearts -drained
1 small jar roasted red peppers- drained and sliced
pinch of Cayenne
S%26amp;P to taste
1 cup heavy cream
1 head broccoli florets, blanched
1-lb. penne pasta
saute mushrooms in butter when almost browned add 1/4 c wine let wine reduce by half, set asidein same pan saute onions in butter add garlic 1/2 way thru cooking set aside,add 2tbsp oil to same pan cook sausage till browned add to the sausage ,the mushrooms, onions,garlic, artichokes, red peppers, cream, cayenne, and broccoli, pour over cooked pasta,
3.4 lb commercially prepared cannelloni or manicotti shells
陆 cups dried porcini, soaked 20 minutes in 1/2 cup hot water
1录 lb lean pork, cubed
1 bunch (about a pound, 450 g) fresh spinach
1/3 cups unsalted butter
1 small onion, minced
1 medium carrot, minced
1 stalk celery, minced
1 small bunch parsley, minced
some Salt and pepper, to taste
陆 cups dry Marsala
2 tablespoons tomato paste diluted in 1/2 cup water
录 cups freshly grated Parmigiano
录 teaspoons freshly grated nutmeg to taste
Rinse the spinach well, discard the roots, and heat it in a pot until it wilts, then squeeze out the excess moisture, chop it coarsely, and saut茅 in 2 tablespoons butter.
Mince the remaining herbs (carrot, onion etc.) and brown them lightly in 2 tablespoons butter.
When they have browned add the pork and continue cooking until it is browned too, then stir in the soaked mushrooms. Stir in the Marsala and the diluted tomato paste, season to taste with salt, pepper and nutmeg, reduce the heat to a low simmer, and simmer for an hour, adding more water if necessary to keep the sauce from thickening overmuch.
While the sauce is simmering roll out the dough if you're starting from scratch, and cut it into 3 by 4-inch rectangles. Once the pasta is cut cook it a few pieces at a time in abundant lightly salted water (if you're using commercially prepared shells follow the directions on the package). Remove the pasta from the water with a slotted spoon while it's still rather al dente, and lay the pieces on a damp cloth taking care lest they be touching and stick.
When the sauce is done, remove the pot from the fire and transfer the meat and mushrooms to a bowl, leaving the sauce in the pan. Crack the remaining egg into the bowl, add the chopped spinach and the grated cheese, a hint of nutmeg, 2 tablespoons of the sauce in the pan, and mix thoroughly.
Preheat your oven to 350 F (175 C).
You are now ready to fill your cannelloni: lay some of the filling along the long edge of the first sheet, roll it up to make the cannelloni, and place it in a well buttered, elegant baking dish. Repeat the procedure until pasta and filling are all used up.
When you are done making the cannelloni, spoon the remaining sauce from the pan over them, together with a little water, dust them well with grated cheese and dot them with a little butter, and bake them for about a half hour, which will give the flavors time to meld.
browse through this Italian recipe blog to get some ideas:
http://www.allthingsitalianinmt.wordpres鈥?/a>
ha ha how can pizza be chinese
I live in italy...... They are famous for pasta, pizza, wine and so much more
spag bol
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