Favorite Italian Recipes

[Tootsie]

Paula, and all - share you favorites here. paula got me thinking about some pasta, pizza, risotto, polenta, etc...

Gorgonzola sauce

3/4 c milk
1/2 stick butter
5-10 oz gorgonzola cheese (crumbled or wedge) - crumble into milk and butter - slowly melt these ingredients. add a little salt.

after completely melted, add 3/4 c heavy cream (or 1 cup), bring to simmer for a few minutes while stirring. add parmesan. pour onto hot penne and stir (reserve a little sauce to use to add to top of each serving). add more parmesan. add toasted pine nuts or walnuts (slightly crushed). stir. serve.



Mascarpone and Gorgonzola Sauce
2 cups heavy cream
1/2 cup Mascarpone
1/2 cup Gorgonzola
In a medium saucepan, combine all the ingredients. Bring to a low boil and stir with a wooden spoon over low heat until the cheeses are melted and smooth. Serve immediately over pasta.

[Tootsie]

here is an interesting pasta recipe with wild mushrooms, prosciuto and mascarpone. really want to try some pasta dishes with mascarpone cheese.

http://www.italianfoodforever.com/

[Cil]

aaah.
I should not open threads such as this when I am already hungry.
I *adore* Gorgonzola. Those recipes look delish, Tootsie.

One of my really favorite Italian dishes is very basic:
Insalata Caprese
Fresh mozzarella
Arugula or fresh basil
Fresh tomatoes
Olive oil
Salt and Pepper
(I usually do not bother with the balsamic vinegar.)

I really enjoy pesto; I like making my own and eating it fresh from the garden.
The pesto recipe I use is the one from Silver Palate, except I use pinenuts instead of walnuts whenever possible:
Basic Pesto
Ingredients:
2 cups fresh basil leaves
4 medium-size cloves garlic, chopped
1 cup walnut meats
1 cup best-quality olive oil
1 cup freshly grated imported Parmesan cheese
1/4 cup freshly grated Romano cheese
Salt and freshly ground black pepper, to taste

Directions:
1. Process the basil, garlic, and walnuts in a food processor fitted with a steel blade--or in 2 batches in a blender--until finely chopped.

2. With the machine running, pour in the oil in a thin, steady stream.

3. Add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover until ready to use.
2 cups, enough to sauce 2 pounds of pasta

Recently I found a recipe for pesto pasta salad from Cook's Illustrated.
I can't find it right now, and you can't get it online, but this is pretty close:

Creamy Pesto Pasta Salad

Serves 8 to 10 as a side dish.

This salad is best served the day it is made; if it's been refrigerated, bring it to room temperature before serving. Garnish with additional shaved or greated Parmesan.

1 pound farfalle (bow ties) pasta
Table salt
1 tablespoon olive oil
1 cup basil pesto, room temperature
6 tablespoons mayonnaise
1 pint cherry tomatoes, quartered or grape tomatoes

1. Bring 4 quarts water to rolling boil in large pot.
2. Add 1 tablespoon salt and pasta tow ater, stir to separate, and cook until tender (just past al dente). Reserve 1/4 cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in single layer on rimmed baking sheet, and cool to room temperature, about 30 minutes.
3. Mix Pesto with mayonnaise until thoroughly combined. Transfer mixture to large serving bowl. Cover and refrigerate until ready to assemple salad.
4. When pasta is cool, toss with pesto, adding reserved pasta water, 1 tablespoon at a time, until pesto evenly coats pasta. Fold in tomatoes (if using); serve.

[Tootsie]

Cil - these are wonderful... pesto.... ummmmmm. yes, I'm hungry too.

here is another pasta with mascarpone. I haven't tried it, but I shall!

Pasta with Mascarpone & Prosciutto

1/2 c. Mascarpone cheese
3 T. Olive oil
1 Clove garlic (minced)
3/4 t. Salt
1 t. Pepper
1/2 lb. Pasta (something with lots of folds, such as farfalle or radiatore,etc.)
1/4 c. Grated parmesan or Locatelli cheese
1 c. Baby Peas, cooked al dente and drained
1/3 lb. Slivered Prosciutto
While pasta boils, mash minced garlic and salt with a fork in a bowl-REALLY GRIND IT TOGETHER. Stir in pepper. Whisk in the mascarpone. Set aside. Cook pasta al dente and drain well. Pour pasta into large serving bowl and toss with mascarpone, oil, garlic combination, grated cheese, peas and prosciutto. Serve hot. Serves four.

[goofer44]

My mouth is watering. I can taste all of these wonderful dishes with my " Minds Mouth "

[dbuck]

Those recipes sound wonderful. I have a question, a bit off subject. How do you grow your herbs such as mint and basil. Do you grow it in a bed or a container. I have never grown any and would like to give it a try. (Don't laugh Miss Kitty) Someone told me that mint will take over if you plant it in your flower beds, but I don't have a clue. Thanks.

[DD]

I must go away from here.......................:eek:

[jdarg]

Those recipes sound wonderful. I have a question, a bit off subject. How do you grow your herbs such as mint and basil. Do you grow it in a bed or a container. I have never grown any and would like to give it a try. (Don't laugh Miss Kitty) Someone told me that mint will take over if you plant it in your flower beds, but I don't have a clue. Thanks.

Mint in places where you don't care that it takes over your yard, neighborhood, etc. It smells good when you mow or weedeat it!

Basil in pots and beds. I have 4 pots on my deck, and "backup" stuck in the beds.

[peapod1980]

Those recipes sound wonderful. I have a question, a bit off subject. How do you grow your herbs such as mint and basil. Do you grow it in a bed or a container. I have never grown any and would like to give it a try. (Don't laugh Miss Kitty) Someone told me that mint will take over if you plant it in your flower beds, but I don't have a clue. Thanks.
dbuck, I grow my herbs in containers. This year I actually put my Thai basil in a hanging planter because it gets so leafy and it gets pretty little purple flowers on it, which you're actually not supposed to allow to grow, but I do anyway. I did plant mint this year for the first time (in the ground), knowing in theory it would take over where it was planted, but the reality was even more than I anticipated--you can't stop the stuff! :eek: Oh, and I have a rosemary "tree" which almost looks like a little Christmas tree in a pot!

[30-gAy]

L'uomo Italiano

1 Part Dark Curly Hair
2 Dreamy Eyes
1 Pair of Jeans that look painted on


Prepare body as if carved by Michelangelo

..and voila, a hot Italian man.

[dbuck]

Mint in places where you don't care that it takes over your yard, neighborhood, etc. It smells good when you mow or weedeat it!

Basil in pots and beds. I have 4 pots on my deck, and "backup" stuck in the beds.

dbuck, I grow my herbs in containers. This year I actually put my Thai basil in a hanging planter because it gets so leafy and it gets pretty little purple flowers on it, which you're actually not supposed to allow to grow, but I do anyway. I did plant mint this year for the first time (in the ground), knowing in theory it would take over where it was planted, but the reality was even more than I anticipated--you can't stop the stuff! :eek: Oh, and I have a rosemary "tree" which almost looks like a little Christmas tree in a pot!

Thanks, pea and jen-ay, I am going to give it a try.

[Tootsie]

Thanks, pea and jen-ay, I am going to give it a try.


usually grow herbs in containers placed in the yard with plenty of sun... though I end up neglecting/forgetting about them most of the time and just buying fresh herbs at publix.. :blush:

[Cil]

For years now, containers are the only way I ever grow herbs, except for chives. When we left Denver, I had to leave a huge rosemary tree behind, but he went to a good home. And I've started a new one; I hope I get to keep him.
In our very first home, we learned the hard way about mint when we ended up with catnip everywhere. ;-)

[Allifunn]

L'uomo Italiano

1 Part Dark Curly Hair
2 Dreamy Eyes
1 Pair of Jeans that look painted on


Prepare body as if carved by Michelangelo

..and voila, a hot Italian man.Sounds delish...but is he real or memorex? ;-)

[Beach Runner]

Sounds delish...but is he real or memorex? ;-)
He sounds like my former hair colorist, although his long head of hair was blonde. Damn, he looked good in those tight black leather pants. Died of complications of AIDS. I miss him. :(

Back on thread, I have some great Tuscan recipes from a cookbook we bought in Cortona. I don't have time to type right now - watching football. I've posted my daughter's tweaking of their tomato/basil bruschetta several times on this board - it's excellent.

Savoring Italy from Williams-Sonoma has some very good Italian recipes, in particular, their bruschetta, arista (love it), and trenette al pesto.

[Paula]

I'll be posting recipes soon. I have to get back to work now that summer is over (sob):( and I've been cooking away at home to stock fresh vegetable recipes in the freezer . But I'll be caught up again soon and will post my favorite Italian recipes -- I have a lot of them - some old favorites and some new ones that I learned this summer...

[Tootsie]

I'll be posting recipes soon. I have to get back to work now that summer is over (sob):( and I've been cooking away at home to stock fresh vegetable recipes in the freezer . But I'll be caught up again soon and will post my favorite Italian recipes -- I have a lot of them - some old favorites and some new ones that I learned this summer...

:popcorn:

[Allifunn]

I can't really look at this thread until I can devote some serious time to it!!!!!!!!!:blush:

[Paula]

OK, things have slowed down a bit here -- we're all settled into our back-to-school routines, so I have some time to think of food again... Here's a great dessert recipe that you can make a day ahead of time. Pretty easy. It can be hard to find the ladyfingers, though. I tend to use the cream cheese (see end of recipe for instructions on substituting cream cheese for mascarpone)rather than mascarpone and actually like it better with the cream cheese. More recipes to come soon.

TIRAMISU

Serves 16

1 16-ounce container mascarpone cheese*
½ cup confectioners sugar
3 tablespoons coffee-flavored liquor
1 teaspoon vanilla extract
½ teaspoon salt
3 squares semisweet chocolate, coarsely grated
1 ½ cups heavy or whipping cream
2 3-to-4 ½ ounce packages lady fingers

Lady Finger Dip:
1/3 cup coffee-flavored liquor or rum
2 teaspoons instant espresso-coffee powder
½ teaspoon vanilla extract
2 tablespoons water

Topping:
1 ½ cups heavy or whipping cream
2 teaspoon confectioners sugar

1. In a large bowl, with wire whisk or fork, beat mascarpone, ½ cup confectioners sugar, 3 tablespoons coffee flavored liquor, 1 teaspoon vanilla extract, two-thirds of the grated chocolate, and ½ teaspoon salt. Set aside remaining chocolate for top of dessert.

2. In a small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until soft peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.

3. In a small bowl, stir 2 teaspoons instant espresso powder, 1/3 cup coffee flavored liquor, ½ teaspoon vanilla extract, and 2 tablespoons water.

4. Separate ladyfingers into halves. Line a 10-cup glass or crystal bowl with one-fourth of the ladyfingers; brush with two tablespoons of espresso mixture (or I dip them into the mixture before putting them in the bowl). Spoon one-third of the cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make two more layers. Top with remaining ladyfingers, gently pressing ladyfingers into cheese mixture. Brush ladyfingers with remaining grated chocolate over top of dessert, reserving 1 tablespoon for garnish.

5. In a small bowl, with mixture at medium speed, beat remaining ½ cup heavy or whipping cream and 2 tablespoons confectioners sugar until soft peaks form. Spoon whipped cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert. Sprinkle reserved grated chocolate on rosettes. Cover dessert and refrigerate at least two hours to chill and blend flavors.

*If mascarpone cheese is not available, substitute two 8-ounce packages cream cheese, softened, and in step 1, in large bowl, with mixture at medium speed, beat cream cheese and 3 tablespoons milk until smooth and fluffly. Increase confectioners sugar to 2/3 cup and beat in with coffee-flavored liquor and vanilla extract. Stir in grated chocolate. Delete salt.

[Paula]

Here's another one we make often:

MARSALA CHICKEN
Elegant yet economical


8 boneless, skinless chicken breasts
2 eggs
salt and freshly ground pepper to taste
1 ½ cups dry unflavored breadcrumbs
1/3 cup freshly grated parmesan cheese
¼ cup butter
2 tbsp. olive oil
1 cup dry Marsala wine or port

Pound chicken breasts if you like them thin (that's my preference). Beat eggs with salt and pepper in a medium bowl. Combine breadcrumbs and Parmesan cheese in a small bowl. Dip chicken breasts in beaten eggs, then coat with breadcrumb mixture. Press mixture onto chicken with the palms of your hands. Let coated chicken stand 10 to 15 minutes. Melt butter with oil in a large heavy skillet. When butter foams, add chicken breasts. Cook over medium heat 2 to 3 minutes on each side or until chicken has a light-golden crust. Add Marsala or port. Cover skillet and reduce heat. Simmer 10 - 15 minutes or until chicken is cooked through (how long you simmer it depends on how thin the chicken slices are). If sauce looks too dry, add a little more Marsala or port. Turn chicken several times during cooking. Place chicken on a warm platter. Taste and adjust sauce for seasoning, then spoon over chicken. Serve immediately. Makes 8 servings.

[Paula]

LORENA'S LIMONCELLO CREAM

We tasted this at my cousins' house in Italy this summer and it was pretty amazing. It's very easy to make, though. I made this recipe last week and it came out absolutely delicious. You want to drink it very cold, and it's considered a hot/warm weather recipe. If you like drinks like Bailey's Irish cream or other creamy liquors, you'll like this. It comes out with a beautiful pale yellow color -- a very pretty and refreshing drink. I'm clearly hooked on it! This recipe makes a LOT of limoncello cream, enough to give away as gifts.

8 lemons washed and dried
1 litre alcohol pure for cooking (you can use vodka though the pure alcohol leeches the color and flavor from the lemons better)
2 litre + 250 fresh milk
4 busti vanilla (these are packages of dried vanilla -- I don't know if you can get them in the US, but we brought some back from Italy)
1/2 small glass cognac (about 1.5 inches cognac)
1 kilo + 300 grams sugar

1. Zest the yellow part of the lemon rind only because the white part will make it bitter

2. Put the rind in alcohol for 2 days (or more depending on when you want to drink it)

3. On the third day, boil milk with sugar and vanilla. I used a technique I read about on the Internet -- bring the mixure to a boil, then take it off the burner, put it back on again and bring it back to a boil. Do this 4-5 times. Supposedly, this makes it creamier and keeps it from curdling. It seemed to work well.

4. Cool milk mixture and add alcohol and cognac

5. Mix and drink. Lorena said that it lasts a long time and the milk doesn't sour because of the alcohol. But, I'm keeping in the freezer (it shouldn't freeze but it should keep it fresh) and we'll see how long it lasts. I'll be bringing some to SoWal in October so we can try it together then.

Here's a version of the recipe that I found on the Internet:

4 organically grown lemons
a quart of grain alcohol
a quart of milk
a pound of sugar
a pint of water:
Using a paring knife, trim the zest from the lemons, leaving the white part behind, and steep the zest in the alcohol for several days, shaking the jar daily. Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner each time it boils up. This serves to keep it from curdling subsequently.

Once the milk has boiled up for the last time, remove it from the fire and let it cool a bit. Stir in the alcohol, at which point the mixture should become thick and creamy. Let the mixture cool a little more and bottle it, pouring it through a fine wire mesh strainer into a funnel to filter out lemon zest and any large curds that might have formed. Let it sit for 3-4 days, and it's ready to serve.


And here's another version from the Internet:

1 liter alcohol (Vodka)
7 lemons, washed and dried
3 cups sugar
1 quart half-and-half cream
20 ounces half-and-half cream

Zest the lemons and remove the white pithe. Place in a large container with the alcohol. Let sit for 1 to 2 weeks.
In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles. Store in refrigerator for 3-5 days before drinking.
Continue to store in freezer.

[DD]

Paula: I make the limoncello every christmas with just the lemons, sugar and alcohol :eek: for gifts (i also make homemade kaluha (sp?)). I am definitely gonna do the cream this year though! Thanks!

[Allifunn]

Thanks, Paula! I love lemoncello! I bought soem when I was in Sorrento.....:wub:

[Cil]

Ahhh.
Paula, everything sounds so *good* and not too difficult to make.
I don't usually like creamy liqueur stuff, but I do like limoncello.
It's so refreshing and not too sweet. We brought some back from the Amalfi too, but we finally ran out. Maybe I will get inspired and try to make some.

[Cork On the Ocean]

L'uomo Italiano

1 Part Dark Curly Hair
2 Dreamy Eyes
1 Pair of Jeans that look painted on


Prepare body as if carved by Michelangelo

..and voila, a hot Italian man.

And just where can we get this delectable delight?

[Beach Runner]

I'll be posting recipes soon. I have to get back to work now that summer is over (sob):( and I've been cooking away at home to stock fresh vegetable recipes in the freezer . But I'll be caught up again soon and will post my favorite Italian recipes -- I have a lot of them - some old favorites and some new ones that I learned this summer...
I hear ya. I really dreaded going back to work this week.

It also means I won't have much time to cook our favorite Italian dishes until next summer. I do have a big batch of basil -- gotta make some pesto using the recipe from Savoring Italy. Note how I smoothly stayed on topic.

[Tootsie]

Paula: these are all so yummy. chicken marsala is one of my favorites of all time. thanks for sharing these!!!

:D

[Paula]

I have a few more that I'll post, but one is long (the home-made ravioli recipe -- but it's so good...). Our kids (and guests) love the chicken marsala recipe and it doesn't take long to cook so it's a nice recipe. I put my limoncello in the freezer and one didn't freeze (that's good) and one did freeze (I put it back in the fridge to see how it will taste after having been frozen and will let you know). I can't figure out why one would freeze and one wouldn't -- the alcohol is supposed to keep it from freezing. Anyway, the recipe made so much limoncello cream that even if I lost a jar, I'll still have enough to give two bottles away and keep two... (one to bring to SoWal, maybe two to bring to SoWal...) in October!

[TripleB]

Chef-boy-ardee Ravioli:

1. Open can
2. Pour contents into microwave safe dish, cover
3. Microwave 1 1/2 to 2 1/2 min...let sit 1 min

YUM!

[Tootsie]

Chef-boy-ardee Ravioli:

1. Open can
2. Pour contents into microwave safe dish, cover
3. Microwave 1 1/2 to 2 1/2 min...let sit 1 min

YUM!

3D - you always contribute so much. thanks. :blink:

[luvthebeach]

Chef-boy-ardee Ravioli:

1. Open can
2. Pour contents into microwave safe dish, cover
3. Microwave 1 1/2 to 2 1/2 min...let sit 1 min

YUM!


Yum...can't wait to try this! :floor:

[Tootsie]

here is a link to the webpage to my favorite Italian magazines. some good recipes on this site, and the magazines are really nice.

http://www.italiancookingandliving.com/magazines/lci.html

[DD]

here is a link to the webpage to my favorite Italian magazines. some good recipes on this site, and the magazines are really nice.

http://www.italiancookingandliving.com/magazines/lci.html

Great mag!! Tons of recipes!! I bet some are even low fat! Thanks for posting!!

[Paula]

Hey, I used to subscribe to that magazine -- La Cucina Italiana -- too and lately I've been going through all my old issues since I'm feeling exceptionally Italian these days. Beautiful quality -- photos and recipes. The issues are real keepers. I think I subscribed between 1998 and 2003 or so. I stopped because I had so many recipes that I hadn't tried yet. I've been soooo enjoying going over past issues.

Cook's Illustrated is another great cooking magazine. I don't subscribe to that anymore either even though I liked it so much because I just couldn't keep up with the recipes and I can just look over past issues over and over again.

I love cooking and eating... sigh...

[Tootsie]

yes, I love cooks illustrated (www.cooksillustrated.com (http://www.cooksillustrated.com)) as it really teaches you so many things about cooking, techniques, tools, etc., and some of my very best recipes came from here - such as roasted chicken or turkey. great resource. I subscribe to this magazine and online for additional recipes.

[Paula]

No wonder we like each other... One of my dreams when I retire (which I hope to do early rather than later -- real early) is to cook a lot more, a lot lot more, most likely doing a lot of it in SoWal... cook, pool, beach, porch, cook, pool, beach, porch... sigh

[Mermaid]

Hey, I used to subscribe to that magazine -- La Cucina Italiana -- too and lately I've been going through all my old issues since I'm feeling exceptionally Italian these days. Beautiful quality -- photos and recipes. The issues are real keepers. I think I subscribed between 1998 and 2003 or so. I stopped because I had so many recipes that I hadn't tried yet. I've been soooo enjoying going over past issues.

Cook's Illustrated is another great cooking magazine. I don't subscribe to that anymore either even though I liked it so much because I just couldn't keep up with the recipes and I can just look over past issues over and over again.

I love cooking and eating... sigh...

I love La Cucina Italiana! Not only does it have excellent recipes, it has all those wonderful photos of Italy. It's hard to thumb through an issue without wanting to hop on the next plane to Rome. :wub:

[DD]

No wonder we like each other... One of my dreams when I retire (which I hope to do early rather than later -- real early) is to cook a lot more, a lot lot more, most likely doing a lot of it in SoWal... cook, pool, beach, porch, cook, pool, beach, porch... sigh

Paula, I hope you get to do this REAL SOON--and I hope you invite me for dinner(s), and I hope I just have to walk over from MY house! :biggrin:

[Tootsie]

Paula, I hope you get to do this REAL SOON--and I hope you invite me for dinner(s), and I hope I just have to walk over from MY house! :biggrin:

me too.:D I've been treated to Paula's risotto. and let me tell you it was a treat and a half. I owe her some gorgonzola pasta.

[jdarg]

I'm becoming a diet schizophrenic. I was just posting over on the skinny thread, then I come over here and start drooling over Italian food. My head is going to fall off from too much bouncing back and forth. I don't know what thread to be loyal to!:blink: I'm losing my mind!!!!

[Paula]

Sounds like we're escaping from the SoWell on SoWal thread... Yup, we'll have a great time wining and dining a LOT in SoWal someday and for now we'll take whatever weekends and days we can get. And DD, let's hope we are indeed within walking distance someday! I'll take that pasta with gorgonzola any time I'm in town, Tootsie.

[Tootsie]

well, gals. we need to remain loyal to sowell most of the time. but, I shall never give up my italiano ways with good food and wine. just gotta keep trying to learn moderation. or at least wait til Sunday to pack it in...

[DD]

well, gals. we need to remain loyal to sowell most of the time. but, I shall never give up my italiano ways with good food and wine. just gotta keep trying to learn moderation. or at least wait til Sunday to pack it in...

That's the spirit, girl! :clap_1: :clap_1:

[Paula]

I agree. Portion control is the key, along with exercise (wish I could get into that), and enjoying a break now and then to eat with gusto.

[Tootsie]

I agree. Portion control is the key, along with exercise (wish I could get into that), and enjoying a break now and then to eat with gusto.


paula: I have a feeling you would really like yoga. probably hatha yoga or kripala - meditative work out on the mat. with some walking on the side - which is also meditative.

eat with gusto!!! my new favorite life philosophy... :biggrin:

[Paula]

I do indeed want to try yoga and meditation as well. We have a buddhist temple just down the street from us, about 4 blocks (clearly, we live in an academic town! there's something for everyone).

Right now I'm quite busy at work during the days and pooped at night, but things slow down a bit again in October/November and I'll have no excuse. Probably don't really have a good excuse now either frankly!