I am in extreme need of help to get great Italian Recipes??

Question

Ok in 2 months is me and my boyfriends half of a year anniversary... well we both want it to be special, so i thought of a night in at my house. so we can have time alone to talk and everything. he is italian so i thought i would bring his culture into my cooking. the only thing Italian i know how to make is pasta, with meat sauce... If anyone knows any Italian recipes please help...

thank you

Answer 1

I just posted these earlier for someone else.....

so here is a copy for you.......

Pasta is fun to cook..... you can come up with a lot of good ideas..... just play around with it.....

In the meantime..... here are a few recipes we love to get you started........... even though some recipes are rather long... they are easy to prepare.......

FETTUCCINI ALFREDO

INGREDIENTS.............

1/2 cup real butter

1 pint (2 cups / 16 fl. oz.) heavy whipping cream

1 tsp. garlic powder

salt and pepper - to taste

1 dash cayenne pepper

2/3 cup fresh grated Parmesan OR Romano cheese

1 lb. box fettuccine noodles - prepared as directed

chopped fresh parsley - for garnish, optional

In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.

Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.

Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.

If it seems like the sauce may be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded. Do not use Kraft Grated Parmesan in the canister; your Alfredo won't taste right. Either grate your own or buy the stuff from the deli.

CAJUN PASTA

INGREDIENTS..............

2 cups heavy whipping cream

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme

2 teaspoons salt

2 teaspoons ground black pepper

1 1/2 teaspoons crushed red pepper flakes

1 teaspoon ground white pepper

1 cup chopped green onions

1 cup chopped parsley

1/2 pound shrimp, peeled and deveined

1/2 pound scallops

1/2 cup shredded Swiss cheese

1/2 cup grated Parmesan cheese

1 pound dry fettuccine pasta

DIRECTIONS

Cook pasta in a large pot of boiling salted water until al dente.

Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.

Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.

Drain pasta. Serve sauce over noodles.

CHICKEN SCAMPI

INGREDIENTS............

WHITE SAUCE:

1 tablespoon butter

2 tablespoons flour

3/4 cup milk; hot

SCAMPI SAUCE:

3 tablespoons butter

2 tablespoons garlic, crushed

3/4 teaspoon crushed red pepper

2 tablespoons Italian seasoning

black pepper to taste

3/4 cup white wine

1 cup chicken broth

1/4 cup white sauce

REMAINING INGREDIENTS:

1/2 package angel hair pasta, cooked and drained

bell peppers; thinly sliced

red onions; thinly sliced

10 cloves of garlic; roasted

2 chicken b*****s; sliced

olive oil

WHITE SAUCE:

Heat 1 tablespoon butter in a sauce pan, add 2 tablespoons flour and cook for 2 minutes on medium heat stirring constantly. Slowly add 3/4 cup hot milk (hot so it won’t get lumpy). Set aside. (Keep the white sauce hot until you add to the scampi sauce)

SCAMPI SAUCE:

Heat butter over low heat; add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined and simmer about 30 minutes. Add the white sauce and cook till slightly thickened. In a large skillet, saute chicken in a little olive oil until almost done. Add the peppers and onions, then saute until chicken is cooked through. Add the sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta. Pour a little of the leftover white sauce over the dish.

SHRIMP PRIMAVERA

INGREDIENTS............

Sauce....

6 T. butter or margarine

1 T. garlic, fresh, minced

1 oz. package Knorr Newburg Sauce ( or similar)

32 oz. crushed tomatoes, canned

1 1/2 T. lemon juice, fresh

1/4 t. (or to taste) red pepper, crushed

1/2 t. basil, dry

1/4 t. marjoram, dry

1/2 t. black pepper

Pasta...

1 lb. fresh Linguine (or quality dry pasta)

Vegetables....

1/2 lb. mushrooms, halved (or quartered if large)

1 C. green bell peppers, cut into 1 inch squares

1 C. red bell peppers, cut into 1 inch squares

1/2 C. yellow onion, cut into 1 inch squares

2 T. butter for sautéing

Shrimp....

1 lb. medium to large fully cooked shrimp, thawed and drained

DIRECTIONS......

Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.

Meanwhile, in a large saute pan, melt 2 Tbsp. butter. Saute vegetables about 3 minutes until crisp-tender. Add to the sauce and simmer 5 minutes more.

Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. do not boil. Spoon Shrimp Primavera over hot linguine. Pass Parmesan cheese.

LOBSTER SPAGHETTI

INGREDIENTS.....

2 lobsters (1.5 lbs each)

2 Tbsp Extra-virgin olive oil

1 medium yellow onion, diced

1 Tbsp garlic, chopped

1/8 tsp crushed red pepper

1 cup white wine

¼ cup sherry

1 6-oz pack fresh spinach

3 roma tomatoes, diced

1/2 stick cold butter, cut into pieces

Sea salt to taste

Pepper to taste

12 oz spaghetti, cooked according to package directions

DIRECTIONS (may buy lobsters already cooked if desired)

Heat water in a very large stock pot until boiling.

Place 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise.

Combine onion, garlic and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry and the halved lobsters. Cover and allow to simmer for 15 minutes. Remove lobster from sauce.

Twist off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body.

Add spinach, tomatoes and butter to sauce. Bring to a boil and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for 5 minutes. Season to taste with salt and pepper.

Coat cooked, drained pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.

SHRIMP SCAMPI

INGREDIENTS..................

1 1/2 lb medium fresh shrimp, shelled

2 Tbsp olive oil

1 medium onion, diced

1/2 cup white wine

3 cloves garlic, crushed

3 Tbsp parsley, finely chopped

1 pinch crushed red pepper

4 oz butter

1/2 lb angel hair pasta, cooked according to package directions

Salt and pepper to taste

DIRECTIONS

Heat oil in a saute pan. Add onion and saute for 2 minutes. Add garlic and saute for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half.

Add shrimp and cook 1-2 minutes until fully cooked.

Transfer pasta to plate and top with shrimp mixture.

PASTA FLORENTINE

INGREDIENTS.................

1 cup heavy cream

1/2 cup chicken broth

12 oz sliced mushrooms

1 1/2 cups frozen peas

3 cloves garlic

1/4 cup extra virgin olive oil

4 oz ham (Black Forest if possible), julienned

1/4 cup chopped parsley

8 oz pasta (your favorite shape), cooked according to package directions

Grated Parmesan cheese for garnish

Salt and pepper to taste

Fresh parsley, chopped

DIRECTIONS........

Heat extra virgin olive oil and garlic in a saute pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Saute 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.

Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.

Remove pot from heat and stir in grated Parmesan. Toss gently to combine.

Transfer to large serving platter. Garnish with chopped parsley and serve.

THREE CHEESE MANICOTTI

INGREDIENTS...........

1 (8 ounce) package manicotti pasta

16 ounces ricotta cheese

6 ounces shredded mozzarella cheese, divided

6 ounces shredded Monterey Jack cheese

2 tablespoons sour cream

1/3 cup dried bread crumbs, seasoned

1/4 cup chopped fresh parsley

salt and pepper to taste

2 cups spaghetti sauce

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.

In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.

Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.

Bake in preheated oven uncovered for 40 minutes; serve.

Good Eating................ :)

Answer 2

spinach and ricotta cannelloni.

http://www.australiangoodtaste.com.au/re...

Answer 3

tell me what you are thinking of making I am Italian maybe i can help. also ask him what his favorite thing to eat is. he may not be a great fan of Italian seeing he has been eating it all his life. and different Italian cook differently , just keep it in mind. Email if you want :)

Answer 4

Stuffed manacotti.... you can use your meat sauce.

1 package manacotti

cottage cheese

ricotta cheese

1 egg

garlic

italian seasonings

mix all ingredients and use spoon to stuff it inside cooked manacotti. lay stuffed noodles in baking dish cover with sauce and mozzarella and bake until warm through out.

easy and Deliciouss

Answer 5

Bake Italian Sausage with peppers and oil. Serve with tomato salad, Italian dressing  and baked garlic bread  Fruit bowl for dessert

Answer 6

My favs... Enjoy and Good Luck:

(oOO aDD chicken to THis one.. If YOU wANT)

Ingredients:

3 tablespoons Butter

1 cup Heavy whipping cream

2 pinches Ground nutmeg

1/2 teaspoon Ground black pepper

3/4 cup Parmigiano-reggiano cheese;-grated

1 pinch Salt

1 pound Fettuccine pasta

Turn this recipe into a puzzle! [click]



Directions:

Grate the cheese, black pepper and nutmeg if you need to. Put 4 quarts of water to boil.

Set small frying pan in mid-high heat. Add the butter and the cream to the frying pan and mix well. Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking. Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.

This is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo's in Rome, Italy. The secret to his sauce is in the Parmigiano-Reggiano cheese (don't even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy

This is Penne a la Carbonara...( I add italian sausage )

1 pound pancetta, diced into 1-inch cubes

Sea salt and freshly ground black pepper

6 eggs, at room temperature

1/2 cup heavy cream, at room temperature

1 1/4 cup freshly grated Parmesan

1 pound dried penne

4 tablespoons chopped fresh parsley leaves

Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.

In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

Chile Pepper Lobster over Saffron Linguine

1 cup olive oil

2 tablespoons peeled, seeded, and chopped Italian plum tomatoes

2 tablespoons chopped onions

2 tablespoons chopped fresh cilantro

2 teaspoon minced garlic

1 tablespoon chili powder

1 teaspoon crushed red pepper

1 teaspoon ground cumin

1 teaspoon salt

4 turns freshly ground black pepper

4 servings Saffron Linguine

1 pound cooked lobster meat (from 3 live 1-pound lobsters), cut into 1/2-inch pieces

1/4 cup coarsely grated fresh Parmesan cheese

1/4 cup chopped green onions

Instructions( if you cant get lobster shrimp is cool too)

Combine the oil, tomatoes, onions, cilantro, garlic, chili powder, red pepper, cumin, salt, and black pepper in a large skillet over medium heat and cook for 6 minutes. Turn off the heat and allow the mixture to steep for 10 or 15 minutes.

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Prepare the Saffron Linguine, and cover to keep warm.

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Turn the heat back up to high under the skillet, and when the mixture bubbles, add the lobster. Cook, shaking the skillet, for 3 minutes. Remove from the heat. Makes about 2 cups.

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To serve, divide the pasta into 4 portions and mound it in 4 shallow bowls. Add 1/2 cup of the lobster and sauce, and sprinkle each serving with 1 tablespoon of the Parmesan and 1 tablespoon of the green onions.

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Pasta Salad with Roasted Red Peppers and Basil with White Balsamic Dressing  

1/4 cup white balsamic vinegar

2 tablespoons olive oil

2 teaspoons country-style grainy mustard

1 pound cooked ditalini pasta

1/2 cup diced roasted red peppers (from water-packed jar)

1/4 cup chopped fresh basil leaves

Salt and ground black pepper

2 cups small mozzarella balls

In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.

Lastly I think you should ad dlike antipasta as well. and for a sweet treat canoli's are yummy too.. good luck and have fun  

Answer 7

Oh my gosh...there are tons of great italian recipes out there.  I love going to "lidia's Italy"  for some very authentic recipes.  Also, Giada D. recipes on the food network.com   Good Luck and happy 1/2 yr anniversary.  

Answer 8

Bruschetta - appetizer

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)

2 cloves garlic, minced

1 Tbsp extra virgin olive oil

1 teaspoon balsamic vinegar

6-8 fresh basil leaves, chopped.

Salt and freshly ground black pepper to taste

1 baguette French bread or similar Italian bread

1/4 cup olive oil

1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

Align the bread on a serving platter, olive oil side up.  Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.  If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.