Serves 4, Preparation time 20 mins, Cooking time 1 hour and half
1 clove of garlic
2 medium-large onions
1 celery stalk
2 medium yellow potatoes
100 g Cannellini or Borlotti beans – dried or tinned
2 tomatoes, better if a bit ripe
100 g fresh – or frozen peas
1 Bay leaf...
Like most Italian Americans, I love Italian sausage, peppers and onions. My favorite way to make it, just happens to be kebabs over charcoal and wood.
No real recipe. Italian sausage (hot or sweet, your choice). Bell peppers. Onions.
I skewer everything and drizzle with olive oil, and season...
Daughter and mr7 away for weekend so we invited friends for dinner. Croquettes aren't Italian but I was asked to do them, then garlic bread and smoked chicken fettucine pasta with sauce I made last week. Our friends havnt had my pasta dish before so I'm hoping they will love it. It's my d.i.l...
Recipe from Autentico, page 174, by Rolando Beramendi
My efforts to make more tasty Italian foods that don't have to lay on the less useful of the carbs. This one is also vegetarian, and can work as a side or a main as desired. If as a side, I'd do it with a light main. As a main, I'd do it...
Married Potatoes, in Italian “Patate Maritate”, a tasty potato pie from Abruzzo – a region in Central Italy.
Serves 4, Preparation time 20 mins, Cooking time 50-60 mins
1 kg potatoes
fresh parsley, a bunch
a peeled garlic clove
salt and ground black pepper to taste
250 g. smoked Scamorza...
1 wedge Stella fontinella cheese
Large ball of fresh mozzarella
Recipe of Fresh Sicilian sauce
Recipe of crepe batter, see below
Fresh basil for garnish
Parm R for garnish
Place pieces of fontinella cheese in 1/4 of crepe.
Fold upper half of crepe toward the bottom. Place pieces of...
I chose to make this recipe for The CookBook Game #1, because I rarely cook risotto and thought I could do with some practice (as some members may know, I’m not a great risotto fan). This is a lovely, simple recipe. The most difficult task is de-seeding and chopping up the pumpkin. The flavours...
Treated myself to a bread making course a few weeks ago and had a fabulous time. It was one of the One Mile Bakery franchise and it was like being at a spa - but involved baking, eating and chatting!
It was a lovely way to spend a Saturday and I met some nice people.
I’ve made the Focaccia...
This is a lovely, rich tasting vegetarian dish from the book Italian Feast by Antonio Carlucci. It takes a while to prepare it but its worth it! In the introduction to the recipe Carluccio writes:
"The traditions of vegetable cookery in Italy are the result of using regional grown produce in a...
Intended for the Cookbook Challenge thread.
1 slice Italian bread
1 cup olive oil
1/2 cup lemon juice
1/8 cup minced fresh parsley
1/8 cup minced garlic
1 tbsp minced fresh basil
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 cup minced green bell pepper
2 tbsp capers
Sadly, Antonio Carluccio died unexpectedly at the end of 2017. He was a great character with an absolute passion for Italian food and Italian produce. One of my very favourite cooking shows is Two Greedy Italians. Its very amusing, thoughtful and at times, moving. Worth watching of you get the...
Italian Goulash with spicy Paprika
Italian Goulash Recipe Closeup by TodayInTheKitchen posted 29 Jul 2019 at 8:05 PM
When someone says Paprika I immediately think Goulash. However, for this recipe I used Italian sausage and Trottole noodles to give the dish a beautiful Italian "look and feel"...
This meat preparation, usually called ‘braciole al sugo‘, is a dish of Apulian tradition. Although horse meat was originally used for this recipe, nowadays beef or even veal are considered a valid alternatives.
Crisp and crunchy and made for dunking, this Italian ‘twice-cooked’ biscuit is traditionally served with Italian dessert wine Vino Santo, rather than coffee. I understand there is an optimum recommended duration for 'biscotti dunking' into Vino Santo!
Its an unusual biscuit because...
Finally, here's an Italian Milk Pudding.
I'm making this one dairy free. I'll stick with soya milk and I'll scale back the quantities. I won't get time to try it before the end of the challenge and is not one that's easily made vegan because it contains eggs. Good news for me mind you.
I put this in the vegie sub forum because the Collard Greens are the primary ingredient. If you it needs to be moved, no worries.
I haven't made this yet. This is the recipe I plan on using tonight. Any suggestions on tweaking it? I've never cooked with collard greens before.
I was watching a Bobby Flay show and saw him make this relish. He was grilling Italian sausages for sandwiches and the relish was to go on them. I've used the relish for my own version of sausage sandwiches, but like it on its own or for a quick pasta dish.
1 pint yellow and/or red...
We were chatting about the production of mozzarella in another thread and I did a bit of research and came across this rather shocking report. The report is a few years old so I don't know what action has been taken...
Italy is one of the world´s largest cheese producers, and one might not realise, though uncountable Italian cheeses are only produced on a strictly regional basis for strictly Italian markets. There are over 400 and a huge number are virtually unknown to outsiders and un-obtainable as they are...