This page is dedicated to all those who have a passion for cooking and eating italian food and recipes.We have the honor to display AUTHENTIC recipes that come directly from the homes of many italians. Family recipes that are being passed from generation to generation as heritage.
Holidays in Italy
Pomodori al tonno.
Ingredients:
6 ripe tomatoes
2 cans olive oil tuna
1 tablespoon of capers
1 tablespoon fresh Italian parsley
1 small onion chopped
2 tablespoon olive oil
Black olives
Cut a slice off the top of each tomato . With a spoon take out the pulp and set it apart . Put the tuna in a bowl and add capers, onion, parsley, and the pulp reserved before . Mix well . Put the mixture in each tomato and add a black olive on the top . Serve at room temperature.
Pasta:
Spaghetti al tonno.
Ingredients : (for 10 people)
3/4 cup olive oil
2 onion (chopped)
10 oz Roma tomatoes ,peeled and chopped
1 can olive oil tuna
1/2 cup dry white wine
leaves from a bunch of Italian parsley (chopped)
2 lb spaghetti.
Ina a large pan warm the oil and add the onion, cook and stirring for a couple of minutes, later add the tomatoes and if you want the tuna too .Cook for about ten minutes and then add the parsley . In the meanwhile put a pot of salted water to boil and when ready cook the spaghetti until al dente . At the end dry the pasta and add it in the pan with the tomatoes and tuna, warm for a couple of minutes and serve immediately.
Minestra di lenticchie al finocchio.
Ingredients:
1 2/3 cups dried lentils
8 cups water
1/4 lb pancetta (choppped)
1 tablespoon olive oil
1 tablespoon tomato paste
1/2 white wine
1 table spoon fennel seeds
salt and freshly ground pepper
In a pot put the lentils and the water and bring to boil . In another pan cook the pancetta for about six minutes, then add the tomato paste, the fennel seed and the wine. Cook and stir ,reducing the heat at low, for 5 minutes . When ready add the mixture to the lentils and let cook at low heat to take the flavor for a couple of minutes and serve very hot.
Riso ai funghi porcini e piselli.
2 1/3 cups of white rice
1/2 cup of olive oil
1 onion ( just a tablespoon chopped)
5 whole cloves
4 cups of meat stock
2 tablespoons unsalted butter
13 oz porcini mushrooms (sliced)
2 cups peas
salt and freshly ground pepper
Preheat an oven to 400* . In a flameproof baking dish combine the rice and the oil Put the onion and the cloves, mix everything well at medium heat, add the stock and bring to boil . Then put in the oven for 15 minutes(until the stock is absorbed and the rice tender) . Ten minutes before the rice is ready put in a pan the butter to melt ,add the chopped onion and then the peas and mushrooms .Cook and stir until soft enough . Add salt and pepper and mix everything . Now it's ready to serve.
Meat:
Petti di pollo all'origano
6 boneless, skinless chicken breasts
3 tablespoons all purpose plain flour
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
salt and freshly ground pepper
Gently dust the chicken breasts with flour tapping off any excess. In a large frying pan over medium heat, melt butter and olive oil. Add the chicken breast turning them over for about 3 minutes on each side. Sprinkle with the oregano and season with the salt and pepper. Transfer to a warmed platter and serve right the way.
Fish:
Gamberi in teglia
1 pound of fresh shrimp
1 lemon
Parsley and salt
3 tablespoons of extra-virgin olive oil
Place the shrimp in a large pan, sprinkle parsley and add a whole lemon and oil . Add just a little bit of salt . Let cook over medium heat for about 20 minutes , the shrimp will make its own souce and will change color to a bright orange.
Salads:
Insalata di finocchi e belga
2 bulbs of Fennel
2 bulbs of Belgian Endive
2 tablespoons of extra-virgin olive oil
Salt
Cut the fennel bulbs in 4 pieces wash well and cut them. Do the same thing with the endive; add salt and oil, mix well and serve.
Dessert:
Tiramisu`
2 packages of lady fingers biscotti
bitter cocoa
5 egg yolks
5 egg whites
150 grams of sugar
450 grams of mascarpone cheese
Stir the sugar in egg yolks and add the mascarpone cheese to it. Whip the egg whites.Mix them all. In a separate bowl mix the cocoa with water. Put the biscotti in the cocoa-water one by one. Place them in a large glass pan until a layer is made. Put the creme topping as another layer. Do it one more time. At the end sprinkle some cocoa powder on top.
Pizzas:
Margherita
500 grams of flour
1 lievito di birra (beer's yeast)
1 teaspoon of olive oil
2 cups of warm water
1 tablespoon of sugar
1/2 teaspoon of salt
2 balls of milky mozzarella cheese
your favorite tomato sauce
Melt the yeast in the water and add the oil to it. Mix flour, sugar, salt and yeast and start making the dough. Work on the dough for about 10 minutes.When the dough is ready put it in a bowl.Make sure that you add a little olive oil around the dough and in the bowl. Place it in a warm place, cover it with some plastic wrap ( it helps the dough to rise)and let it sit for 40 minutes. When comes the time just add tomato sauce and milky mozzarella cheese as topping.
