I am looking for some homemade Italian recipes. We like veal dishes, chicken and of course pasta.?

Question

I am looking for some homemade Italian recipes. We like veal dishes, chicken and of course pasta.?

Answer 1

Don't mean this to be a creepy response, but please don't eat veal. Veal is made by taking a baby calf, and keeping it in a dark stall that is so small it can't lay down. They don't want it to have any exercise so it's muscles will be loose. They also give it liquid only, so it's tummy hurts and it stands in it's watery poo. It's just a horrible life for an animal, severe cruelty to produce a piece of meat.

Chili Rellano is a wonderful italian dish, lasanga style.  I recommend, and is mostly veggy, eggs, tomato sause, chili peppers, and lotsa cheddar cheese.

Answer 2

the second best cook ever was Elizabeth David her book on Italian cookery is the by the far the best

you buy it from other places but this is the book from amazon so you know what your looking for

http://www.amazon.com/Italian-Penguin-Cl...

sure you can get moron recipes off the next and watered down recipes but nothing but nothing beats her for authenticity and taste

Answer 3

Chicken Scampi

---White Sauce---

1  tablespoon  butter

2  tablespoons  flour

3/4  cup  milk, hot

---Scampi Sauce---

3  tablespoons  butter

2  tablespoons  garlic, crushed

1/2  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---

2    chicken b*****s, sliced

    bell peppers, thinly sliced

    red onions, thinly sliced

10  cloves  garlic, roasted, see below

1/2  package  angel hair pasta, cooked and drained

1. Make the White Sauce first: Melt butter in sauce pan, add flour, and cook for 2 minutes on med. heat. Heat stirring constantly. Slowly add hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).

2. Next, make the Scampi Sauce: Heat butter over low heat. Add the garlic, crushed red pepper, Italian seasoning, and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined (about 30-40 minutes). Add 1/4 cup white sauce and cook until slightly thickened.

3. In a large skillet, saute chicken in a little olive oil until nearly done. Add the peppers and onions. Saute until chicken is done. Add Scampi Sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.

4. For Roasted Garlic: Separate head of garlic into individual cloves still in 'paper'. Toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. Bake in 350* oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

Answer 4

Chicken Parmigiana

  *  1/3 c dry bread crumbs

    * 2 ts parmesan cheese -- grated

    * 3/4 ts Italian seasoning

    * 1/2 ts garlic powder

    * 1 lb chicken b*****s without skin

    * 1 egg -- beaten

    * 8 oz tomato sauce

    * 3/4 c mozzarella cheese -- shredded

Combine bread crumbs, cheese, italian seasoning, and garlic powder in a shallow bowl.

Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.

Place chicken on a cookie sheet or jelly-roll pan.

Bake in preheated 375F oven for 10 minutes. Turn chicken over; bake 10-12 minutes or until chicken is thoroughly cooked.

Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake 3 minutes or until chicken is melted.

Answer 5

Actually I can tell you a cookbook of the best homemade Italian dinner dishes ever.. Rao's Cookbook its by the resturant in New York that is absolutely fab! The recipes are great and easy to follow. In fact its the closet recipe to a friend of mines' grandpa's recipe for red sauce. If you are looking for breads and cakes try the Italian Baker. I have both from Amazon.com

Answer 6

http://italianfoodforever.com/

MAN IT ALL LOOKS SO GOOD!!!

Answer 7

Saltimbocca

2 lbs veal cutlets, sliced very thin

1 tsp sage

1/4 lb prosciutto, sliced thin

2 tbsp butter

1 tbs olive oil

salt and pepper

2 tbsp water

Cut veal in pieces about 5 inches square.

On each piece of veal sprinkle a little bit of sage, and place a slice of Prosciutto on top.

Insert a toothpick in each to hold in place.

Melt 2 tbs butter in frying pan, add olive oil, and place meat in it.

Sprinkle with salt and pepper.

Cook on medium-high heat for a few minutes until veal is well browned.

Place the slices of cooked veal on a serving dish with Prosciutto facing up.

Add water to frying pan and scrape bottom well.

Add remaining butter and mix together well over low heat. Pour gravy over meat and serve.

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Chicken Cacciatora Al Marsala

4 lb chicken cut into pieces

1/ 2 cup flour

1 tsp salt

1/2 cup oil

1/4 cup chopped onion

1 clove garlic minced

1/4 cup chopped carrots

3 sprigs of fresh parsley chopped

1 fresh basil leaf

4 cups of fresh or canned tomatoes strained

pepper

3/4 cup Marsala

Wash chicken well and pat dry.

Put flour in large plastic bag, and shake each piece of chicken to coat.

Heat oil in pan, salt and pepper both sides of chicken and fry to a golden brown.

Place fried pieces in a dish and cover to keep warm.

Brown onions, garlic, carrot, parsley and basil in the oil left in pan

Strain tomatoes (pulp should equal 2 cups), and add to the browned vegetables.

Add a tsp of salt and more pepper, to taste

Bring to a boil, and add chicken and Marsala.

Simmer for about 30 minutes, or until the chicken is tender.

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Potato Gnocchi

5 lbs potatoes

2 cups flour

6 quarts boiling water

3 tbsp salt

4 cups tomato sauce

4 tbsp Romano cheese

Boil potatoes until they are well done.

Cool and peel, then mash thoroughly.

Place on floured pastry board and mix well.

If too wet, add a little more flour.

Knead dough well until dough is smooth.

Roll out into finger-thin roll and cut into pieces 2 inches long.

With a fork, lightly press each piece of dough.

Place around 20 gnocchi in boiling salted water and cook until they come to the surface.

Remove with flat strainer and place in a serving dish.

Keep the water boiling briskly and repeat until all gnocchi is cooked.

Add sauce, and sprinkle with cheese.

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Nonna's Basic Marinara

6 cloves of garlic chopped

2 28 oz. cans of crushed tomatoes

3  tbs. extra virgin olive oil

salt to taste

1/4 tsp dried oregano

4 fresh basil leaves, torn up

In a large sauce pan or deep frying pan, brown garlic in olive oil until golden.

Add your tomatoes, oregano and salt.

Bring to boil and reduce, simmering about 45 minutes, stirring occasionally.

During the last five minutes of cooking, add the basil leaves.

Answer 8

*****Traditional Osso Buco*****

INGREDIENTS

2 pounds veal shanks, cut into short lengths

1/4 cup all-purpose flour

1/4 cup Butter

2 cloves garlic, crushed

1 large onion, chopped

1 large carrot, chopped

2/3 cup dry white wine

2/3 cup beef stock

1 (14.5 ounce) can diced tomatoes

salt and pepper to taste

  

1/2 cup chopped fresh parsley

1 clove garlic, minced

2 teaspoons grated lemon zest

DIRECTIONS

Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.

*****Veal Marsala*****

INGREDIENTS

2 pounds veal cutlets

1/4 cup all-purpose flour

1/2 teaspoon seasoning salt

1/2 cup butter

2 tablespoons olive oil

3/4 pound fresh mushrooms, quartered

1/4 cup Marsala wine

DIRECTIONS

Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.

In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.

In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.

Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

*****The Best Meatballs*****

INGREDIENTS

1 pound ground beef

1/2 pound ground veal

1/2 pound ground pork

2 cloves garlic, minced

2 eggs

1 cup freshly grated Romano cheese

1 1/2 tablespoons chopped Italian flat leaf parsley

salt and ground black pepper to taste

2 cups stale Italian bread, crumbled

1 1/2 cups lukewarm water

1 cup olive oil

DIRECTIONS

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it's shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.

Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.

Answer 9

I moved to Italy about a year ago and was amazed at all the wonderful things there are to eat here- different from what I expected having grown up in America with Americanized Italian foods.

One of my absolute favorites is Vitello con latte- Veal with milk sauce.

Get a nice veal loin- or you can do it with a pork loin- not tenderloin, but the bigger loin portion

Salt and pepper the loin.

In a deep pot heat enough olive oil to cover the bottom of the pan.  Ad one clove of smushed garlic, about 2 or 3 stems of rosemary, a bunch of sage leaves (like 20 or so) and sautee for a couple of minutes.  Then add the loin and brown it on all sides.

Once the loin has been browned, pour in enough milk (whole, but if you are on a diet you can use 2 percent) to come up just over halfway up the sides of the loin.

Let the loin cook in the milk as the milk cooks down.  The milk will become lumpy and thick.  At the end it will be a lumpy rich sauce.

Take out the loin and very thinly (as thin as possible- we use a meat cutter here like at a deli) slice.  Spoon the milk sauce over the meat.

Delicious!