Favorite Italian meals?? Any good recipes and what are your favorite wines? Know alot about Food curious?

Question

Fill me in ladies and gentleman what your belly happy when in the kitchen recipes are great love it! Let me thanks!!!!!!!

Answer 1

Most of my favorite Italian recipes are posted here and growing everyday:

http://allthingsitalianinmt.wordpress.co...

And I love Italian wine, there are so many small vineyards that are putting out some great stuff.  I like wines from Gagliardo & Rodano.

Answer 2

Tordelli are stuffed pasta with a meat-based filling, and are to the Apuans what maccheroni might be to a Neapolitan. In other words, a signature dish that everyone makes and ever restaurant has on the menu. As is usually the case when a dish enters the local psyche, there are innumerable variations. To serve 6-8 people:

Prep Time: 2 hours,

Cook Time: 10 minutes

Ingredients:

See Below

Preparation:

You'll need about 1 1/2 pounds of fresh pasta in sheets, or you can make your own from 3 1/3 cups (400 g) flour, three eggs, a tablespoon of olive oil, and a few drops of milk (see the pasta page for instructions). Note: if you are making pasta from scratch, prepare the filling first, lest the dough harden as it sits.

For the filling you'll need 1 3/4 cups (80 g) freshly grated Parmigiano, to which you can add, if you want, 1/2 cup (25 g) freshly grated Tuscan or Sardinian pecorino (romano is too sharp), 12 ounces (300 g) not overly lean ground beef, 8 ounces (200 g) ground pork, and a handful (i.e. about a packed cup) of boiled, drained, and minced collard greens. Heat a quarter cup of olive oil in a pot and cook the meat, seasoning it with salt and pepper; when it's almost completely browned add the collard greens and mix thoroughly with a spoon. Transfer the mixture to a bowl and add to it the grated cheese. Next, strip the crust from a 1/4 pound (100 g) of Italian bread, soak it in milk, squeeze it dry, and crumble it into the bowl (you can also use 1/4 pound (100 g) breadcrumbs if you prefer). Finally, add a pinch of powdered cinnamon. Mix well, adding a little milk if the filling appears too thick, and season it with salt and pepper to taste.

We now come to the sauce: Mince a medium-sized onion, a carrot, and a 6-inch stick of celery, a small bunch of parsley, and some basil, and sauté everything in 1/4 cup of oil until the onion begins to turn golden. Add 8 ounces (200 g) each of ground pork and ground beef (not too lean), and, if you have them, a chicken's liver and gizzard, both minced, seasoning the sauce to taste with salt, pepper, a pinch of cloves, and a pinch of nutmeg. Continue cooking for about an hour, adding a little dry white wine to keep things from drying out. When it's done the sauce should be both abundant and thick.

Set abundant pasta water to boil and see about making the tordelli: roll your sheet out dine-thin and use a glass whose mouth is about 1 1/2 inches (4 cm) in diameter to make rounds. Put a teaspoon of filling on the first round, cover it with the next, pressing down so the pasta sticks, and continue until all is used up. Salt the pasta water and slip the tordelli into it (you may want to do them in batches). Once they return to the surface let them cook for a minute or two, and then transfer them to your serving dish with a slotted spoon, spooning the sauce over them as you go. Serve with the grated cheese you set aside.

Incidentally, tordelli (with a d) have a meat filling in Versilia. The same shape, but with a ricotta-and-cheese filling, are called tortelli.

Wine: Travaglini

Answer 3

This is my families favorite easy short cut italian pasta

Rotoni (little tubes)

Spicy Italian Sausage (cooked with onions and bell peppers)

Spaghetti Sauce

mozzerlla cheese

cook the sausage onions and peppers, boil the noodles, add the meat, sauce, pinch of sugar, and noodles into a cassarole dish and top with the cheese bake tille bubbly.. mmmm... I dont like wine so i cant help ya there.  

Answer 4

HOMEMADE PIZZA  

2 cans tomatoes, undrained and chopped

2 green peppers, chopped

2 onions, chopped

2 tsp. salt

2 tsp. sugar

1 tsp. dried oregano

1/8 tsp. pepper

Combine and simmer over low heat 1 hour, stirring occasionally. Cook ground meat (1 1/2 pounds) with salt until no longer pink. Drain, spoon tomato mixture over crust. Add meat, olives, etc. Bake at 450 degrees for 10 minutes. Add Mozzarella and Cheddar cheese. Bake 10 more minutes. Top with Parmesan.

CRUST FOR HOMEMADE PIZZA:

1 c. boiling water

2 tbsp. shortening

1/4 tsp. salt

1 pkg. yeast (fast acting)

3 to 6 c. flour

Mix all ingredients, divide in two and place in pizza pan. Cook for 10 minutes and remove and place sauce and cheese on top.

=]

Answer 5

My favorite italian food is fettucuine alfredo (sp?) sorry i dont know any recipes

Answer 6

lasgna salad and bread sticks and chardonnay

Answer 7

My favorite wine is Riunite Lambrushka, it's a sweet red wine.

Quick Chicken Parmesan

4 Boneless Chicken b*****s, pounded flat

1 jar Spaghetti Sauce (I use Prego mushroom and garlic)

3 oz. Mozzarella Cheese, grated

2 cups Italian Bread Crumbs

2 oz. Parmesan Cheese

1/2 tsp garlic salt

1 egg, plus 1 tbs water, slightly beaten

Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.

Serving Suggestions:

I serve this with Fettuccini Alfredo and garlic bread.

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed

¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)

½ cup margarine (I use I Can’t Believe It’s Not Butter Light)

½ cup milk or half and half (I use 1% or 2% low fat)

8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)



In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.

Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.