Italian

Classic-spaghetti-carbonara
Spaghetti alla carbonara.
Italian cuisine (Italian: cucina italiana) has developed through centuries of social and political changes, with roots stretching to antiquity.
Significant changes occured with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and it is probably the most popular in the world, with influences abroad.
Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.
Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata(DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.

RECIPES:

Gremolata 1 Recipe.

Free Recipe Gremolata 1.

Recipe Type: Free Misc Recipes. Recipe Preparation: cook. Cooking Temperature: . Recipe Serves: 1.

Ingredients for Gremolata 1 Recipe.

1 tb Grated lemon zest 1 tb Grated orange zest 2 tb Finely chopped garlic 2 tb Chopped flat leaf parsley.

Gremolata 1 Preparation.

Combine all ingredients and add to finished osso buco.

Gremolata 2 Recipe.

Free Recipe Gremolata 2.

Recipe Type: Free Misc Recipes. Recipe Preparation: . Cooking Temperature: . Recipe Serves: 1.

Ingredients for Gremolata 2 Recipe.

1 Clove garlic, very finely -minced 1 Lemon rind, grated 1/4 c Parsley, finely minced.

Gremolata 2 Preparation.

Mix ingredients and serve as a garnish for osso buco.

Osso Buco Recipe.

Free Recipe Osso Buco.

Recipe Type: Free Italian Recipes. Recipe Preparation: bake. Cooking Temperature: . Recipe Serves: 4.

Ingredients for Osso Buco Recipe.

8 lg Veal shanks, patted dry and 1 ts Garlic, minced -ied 4 c Beef broth Salt, pepper to taste 1 1/2 c Plum tomatoes, chopped Flour Bouquet garni 7 tb Unsalted butter 1/2 ts Salt 3 tb Olive oil - 1 1/2 c Dry white wine Gremolata: 1 1/2 c Onion, finely chopped 1/2 c Fresh parlsey, minced 3/4 c Carrots, finely chopped 2 tb Lemon zest 3/4 c Celery, finely chopped 1 tb Garlic, minced

Osso Buco Preparation.

Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter. Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl. In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over mod-low heat, stirring occasionally, until the veggies are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender. Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm. Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups. Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shanks are glazed. In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a boat.

Osso Buco Lamb Recipe.

Free Recipe Osso Buco Lamb.

Recipe Type: L Recipes. Recipe Preparation: bake. Cooking Temperature: . Recipe Serves: 6.

Ingredients for Osso Buco Lamb Recipe.

2 tb All-purpose flour 1 ts Salt 1/2 ts Black pepper 3 lb Lamb shanks -trimmed of fat -sawn into 1 1/2 pieces 1 tb Olive oil 1 Onion(s), diced 2 Carrots; diced 1 Stalk celery, diced 2 Garlic clove(s) -finely chopped 1-1/2 c Tomato sauce 1-1/2 c Dry white wine or vermouth 1 tb Basil; chopped or 1 ts Dried basil 1-1/2 ts Thyme, chopped or 1/2 ts Dried thyme 1 Bay leaves 1 tb Parsley, chopped

Osso Buco Lamb Preparation.

Preheat oven to 350F. In a shallow dish, combine flour, salt and pepper. roll lamb pieces in the flour mixture and shake off excess. Heat 1/2 tbs of the oil in a Dutch oven or heavy ovenproof skillet over medium-high heat. In two batches, brown the lamb on all sides, about 8-10 minutes per batch, using the remaining 1/2 tbs oil for the second batch. Remove lamb to a bowl and set aside. Reduce heat to medium, add onions, carrots and celery to pan and cook, stirring, until softened, 3-5 minutes. Add garlic and cook until aromatic, about 30 seconds. Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add reserved lamb and return to a simmer. Cover and bake for about 1 1/2 hours, or until the lamb is tender, turning the meat once after 45 minutes. Discard the bay leaf, taste and adjust seasonings. The recipe can be prepared ahead. Cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw, if necessary, and heat on stovetop or in a 350F oven for about 30 minutes. Sprinkle with parsley and serve.

Chicken Piccata

This dish can also be made using thin veal scallops instead of chicken.

Serves 4

4 Boneless, skinless chicken breasts
2 Tablespoons Olive oil
1/2 cup Flour
Salt and white pepper to taste
1 cup Chicken broth
1/4 cup White wine (dry)
1 tablespoon Lemon juice
1 1/2 teaspoon Cornstarch, mixed with a little cold water
1 Tablespoon Capers
1 Tablespoons Parsley, chopped

Heat the oil in a heavy skillet. Season the flour lightly. Dredge the chicken in the flour and add to the oil until fully cooked. Remove the chicken. Keep warm. Add the broth, wine, and lemon juice to the hot pan. Over medium-high heat, allow the mixture to boil. Whisk in the cornstarch mixture and return to a boil (sauce will be somewhat thin). Remove from the heat and toss in the capers. Serve over the chicken. Garnish with the parsley.


Fettuccine Romanoff

Serve this pasta side dish with chicken or pork.

Serves 8.

1/2 pound Fettuccine
1 pint Sour cream
1/2 cup Parmesan cheese, grated
1 Tablespoon Chives, snipped
1 teaspoon Salt
1/2 teaspoon Garlic, minced
2 Tablespoons butter, melted
Freshly ground pepper

Cook the pasta until just soft. Mix together the sour cream, garlic, chives, salt, pepper and 1/2 of the cheese. Drain the pasta. Toss in the melted butter. Stir in the sour cream mixture. Serve garnished with the remaining cheese.


Gorgonzola Cheese Snacks

Italian-style blue cheese and walnuts make a great cocktail appetizer.

Makes 3-4 dozen.

1 cup Gorgonzola cheese (or any quality blue cheese)
8 tablespoons Butter
1 1/2 cup Flour
1/4 teaspoon Salt
1/2 cup Walnuts, chopped

Place the cheese, butter, flour and salt in a food processor. Run until a smooth dough forms. Add the nuts and pulse a few times to blend them in. Seal in plastic wrap and refrigerate at least one hour. Pre-heat the oven to 350. Roll the dough out to 1/4 inch thick. Cut out circles about 1 1/2 inches in diameter. Place on an ungreased cookie sheet and bake for 12-15 minutes (or until just starting to brown). Cool before serving.


Italian-Style Breakfast Sandwich

Serves 1.

2 slices Large Italian bread
1 ounce Prosciutto ham, thinly sliced
1 Egg, poached
1 slice Mozzarella cheese

Lightly toast the bread. Top with the prosciutto. Add the egg. Finish with the cheese. Place under the broiler until the cheese melts. Top with the other slice of bread. Serve with a knife and fork.


Italian-Style Broiled Tomatoes

Serve this side dish with grilled steak.

Serves 4

2 large Tomatoes, cut in half
1/2 cup Breadcrumbs
1 tablespoon Butter, melted
1/4 cup Parmesan cheese
1/8 teaspoon Basil
1/8 teaspoon Oregano
1/8 teaspoon Garlic, granulated

Place the tomatoes, cut side up, on a cookie sheet. In a mixing bowl, toss the melted butter and breadcrumbs. Add the cheese and herbs. Mix well. Top the tomatoes with the mix. Place under the pre-heated broiler until just starting to brown. Serve warm.


Marinated Mozzarella

This cheese makes a great addition to your holiday buffet. Fresh mozzarella is available at large supermarkets and specialty food stores.

Serves 4.

1 tablespoon Basil, fresh, chopped
1/2 teaspoon Garlic, minced
1/2 teaspoon Crushed red pepper flakes
1/4 teaspoon Kosher salt
1/8 teaspoon Pepper
1/2 cup Olive oil
12 ounces Fresh mozzarella

Whisk together the basil, garlic, pepper flakes, salt, pepper and oil. Cut the cheese into three or four large slices. Place these in the marinade. Place in the refrigerator overnight. Serve with French-style bread.


Linguine With Pesto Cream Sauce

Serve this pasta dish with a tossed salad and crusty bread.

Serves 4

1 cup Basil, fresh, stems removed
1 teaspoon Garlic, minced
1 tablespoon Olive oil
1 Tablespoon Parmesan
1 tablespoon Pine nuts
2 cups Cream
1/4 cup Chicken broth
1 pound Linguine, dry

Add the basil, garlic, olive oil, Parmesan, and pine nuts to the bowl of a food processor. Pulse until a paste forms. Set aside. Cook, drain and rinse the pasta. Set aside. Slowly bring the cream to a boil in a large saucepan. Reduce the heat and simmer for about 5 minutes. Add the broth. Whisk in the basil paste (pesto). Toss in the cooked pasta and re-heat. Serve warm, garnished with more Parmesan (optional).


Linguine With Spicy Tomato-Garlic Sauce

Create more entrees by adding clams or Italian sausage to this basic recipe.

Serves 2.

1/4 cup Olive oil
1 teaspoon Crushed red pepper flakes
1 Tablespoon Garlic, minced
4 cups Tomatoes, peeled and seeded
1 Tablespoon Basil, fresh, chopped
6 cups Linguine, cooked
Parmesan cheese grated

Heat the oil in a large skillet. Remove from the heat and add the red pepper flakes and garlic. Allow to steep for 10 minutes. Place the tomatoes and basil in a food processor (or blender). Pulse until a course sauce forms. Add to the oil. Return to the heat and simmer for 20 minutes (stirring frequently). Toss the pasta in and reheat. Serve warm, garnished with the Parmesan.


Peppercorn-Parmesan Ranch Dressing

Make your ranch from scratch or simply add the 2 teaspoons of cracked pepper and the 1/2 cup of grated Parmesan to 4 cups of prepared ranch style dressing.

Makes about 4 1/2 cups

2 cups Mayonnaise
2 cups Buttermilk
2 teaspoons Parsley, chopped
2 teaspoons Onion, pureed
1/8 teaspoon Dill
1/4 teaspoon garlic, minced
Salt and pepper to taste
2 teaspoons Cracked black pepper
1/2 cup Parmesan, grated

Mix all ingredients well. Chill before serving.


Rosemary Focaccia

Use the dough program on your bread machine to simplify this recipe.

Serves 4-6.

2 cups Flour
1 pack Dry active yeast
1/2 teaspoon Sugar
3/4 teaspoon Salt
2 Tablespoons Olive oil
2/3 cups Water, warm (about 110 degrees)

1/2 cup Olive oil
1 1/2 teaspoon Rosemary
1/2 teaspoon Garlic, minced
1/2 cup Parmesan, grated

Place the first 6 ingredients in your bread machine. Run on the dough cycle. Place the dough in an oiled bowl, cover and allow to rise for one hour. Lightly oil a 9x13 casserole pan. Press the dough into the pan. Set aside. Heat the remaining oil in a saucepan. Remove from the heat. Add the rosemary and garlic. Allow to steep for 15 minutes. Pre-heat the oven to 400. Brush the top of the dough with the seasoned oil. Bake for 15 minutes. Top with the cheese and bake for 5 minutes longer.


Seafood Strata

Assemble this brunch casserole the night before you need it.

Serves 4-6.

1 Tablespoon Olive oil
2 Shallots, peeled and minced
1/2 cup Mushrooms, sliced
8 ounces Shrimp, small, peeled and cooked
8 ounces Crabmeat (canned)
5 Eggs
2 cups Milk
1 teaspoon Dill weed
1 cup Swiss cheese, grated
1 cup Mozzarella, grated
16 ounces Bread, white, crust trimmed

Heat the oil in a skillet. Add the shallots and mushrooms. Cook for 3 minutes. Set aside. Lightly beat the eggs. Stir the milk and dill into the eggs. Set aside. Lightly oil a medium casserole dish. Add a layer of bread. Top with 1/2 of the seafood, shallots and mushrooms. Top with 1/3 of the cheeses. Add a layer of bread topped with the remaining seafood, shallots, and mushrooms. Top with 1/3 of the cheeses. Top with a final layer of bread. Slowly pour the egg mixture over the casserole. Top with the remaining cheeses. Cover and refrigerate overnight. Pre-heat the oven to 350. Place the casserole on a cookie sheet. Bake for 1 hour or until lightly browned.


Spring Frittata

Fresh vegetables and a light sprinkling of cheese help create this satisfying meatless egg dish.

Serves 1.

3 Eggs, lightly beaten
1 1/2 teaspoon Olive oil
1/4 cup Mushrooms, sliced
1/4 cup Zucchini, halved and sliced
2 Tablespoons Asparagus tips
2 Tablespoons Tomatoes, diced
2 teaspoons Basil, fresh, chopped
1 tablespoon Parmesan cheese, grated

Heat the oil in a small non-stick skillet. Add the mushrooms, zucchini and asparagus. Cook until just soft. Add the basil and tomatoes and cook for 1 minute longer. Pour the eggs over the vegetables. When set, turn the frittata over, sprinkle with the cheese and place under the broiler for 45 seconds (or until the cheese has melted). Serve with grilled garlic bread.


Stracciatella

This dish could be thought of as an Italian version of Egg Drop soup.

Serves 2.

2 Eggs, beaten
2 Tablespoons Parmesan cheese, grated
2 Tablespoons Italian-style breadcrumbs
3 cups Chicken broth

Slowly bring the broth to a boil. Whisk together the eggs, cheese and breadcrumbs. Slowly drizzle the egg mixture into the broth while stirring constantly. Remove from the heat and serve immediately.

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