Your Best Italian Dish???

Question

What is your best italian recipe?

thanks to all......

Answer 1

What you need:

Aged Balsamic Vinegar

2 large ripe tomatoes

2 tablespoons garlic, chopped

Large pile of fresh basil

4 oz. Extra Virgin Olive Oil

8 oz. FRESH mozzarella

1 frozen pizza dough ball, thawed (you can find in your grocer's freezer by the frozen bread)

Garlic Salt

Parmesan Cheese

Cook the pizza dough in oven at 400 for about 13-15 mins, coat with olive oil and some garlic salt and parm cheese (like foccacia).

Reduce 4 cups aged Balsamic by half on the stove, simmer for about 20 mins until syrupy.  Chill.

Dice tomatoes, garlic, basil and toss with olive oil & some garlic salt.

Slice cheese.

Serve tomatoe mixture, cheese, and balsamic glaze on top of bread.

MMMMMMMMMMMMMMMMMMMM

Answer 2

Mmmmm Canoli!!

My Italian great grandmother's recipe:

1/2 tub of (I think its 16 oz) Ricotta Cheese

whole tub of Mascapone Cheese

1/4 Cup of powdered sugar

1 tsp. vanilla extract

1/4 tsp. almond extract

Dash of cinnamon

And mini chocolate chips (as many as you want) :)

and you can use phyllo dough for shells!

Answer 3

stuffed chicken marsala

cheese stuffing

1/2 cup smoked provolone or gouda cheese

8 ounces shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/2 cup bread crumbs

1 teaspoon fresh garlic, minced

1/4 teaspoon crushed red pepper

2 tablespoons sun-dried tomato flakes, if in oil, drain first

1/3 cup sour cream

1/2 teaspoon salt and pepper

for the chicken

2 pounds Skinless boneless chicken b*****s

4 ounces cooking oil

2 cups flour

salt and pepper, to taste

as for the sauce

1 small onion, chopped

6 cups button mushrooms, thinly sliced

24 ounces Marsala wine (amount of wine may be incorrect)

8 ounces heavy cream

the cheese stuffing

combine all cheese stuffing ingredients in a bowl; set aside.

the chicken

butterfly thickest section to create two lobes - pound until 1/4-1/2-inch thick. place pounded chicken b*****s on a plate and place desired amount of stuffing on one half of chicken breast. gently press stuffing down and fold over other side of chicken breast.

preheat a large saute pan on stove top. add 4 oz oil, heat oil until shimmering.

place approximately 2 cups flour in a pan and season it to taste with salt and pepper. dredge chicken in flour and shake off excess flour.

place stuffed chicken b*****s in saute pan with the preheated oil. cook each side until golden. when chicken is seared on both sides remove them from saute pan and place them in a baking pan and into the oven for 10-20 minutes.

bake until juices run clear and stuffing and center reach a temperature of at least 165 degrees.

the sauce

add the onions to the saute pan. stir with spatula. after 2 minutes add the mushrooms, saute mixture until onions are translucent.

deglaze saute pan with the Marsala wine - make sure to incorporate particles from bottom of pan. bring wine to a simmer and add heavy cream. simmer sauce on low heat until reduced by half.

serving

place cooked chicken breast on a plate and top with onions, mushrooms and sauce. serve with your favorite garlic mashed potato recipe.

Answer 4

Itallian Easter Dove - shaped like a Dove/ easter bread - delicious/beautiful and a big  WOW with the family

***Dough***

3 3/4 cups all-purpose flour (divided)

1/2 cup granulated sugar

1 package fast-acting yeast

1 tablespoon freshly grated lemon zest

1 teaspoon salt

1/2 cup 1-percent milk

1/4 cup butter or margarine, cut up

1/4 cup water (70 to 80 degrees F)

2 eggs

***Topping***

1/2 cup almond paste

1/4 cup all-purpose flour

1 egg, separated

1/4 cup slivered almonds

1 whole clove

Directions:

To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon zest and salt.

Heat milk, butter and water until very warm (120 to 130 degrees F); stir into dry ingredients. Stir in 2 eggs and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes.

To make topping: Combine almond paste, flour and egg yolk (reserve egg white); knead 5 to 6 times or until smooth. Form into 1/2-inch balls; set aside.

To shape and bake dough: Divide bread dough in half. For wings, roll 1 half into 10 x 5-inch oval. Arrange in center of greased large baking sheet, curving ends downward.

For body, roll remaining half of dough into a triangle 15 inches high and 6 inches wide (at base); place on center of oval. Fold over top third of triangle from left to right; shape to form dove head.

Fold over bottom third of triangle from right to left to form tail.

With sharp knife, slash wings and tail at 1-inch intervals to form feathers.

Lightly beat reserved egg white; brush on dough. Arrange almond-paste balls, 1/2 inch apart, on body, tail and wings. Press 1 slivered almond into each ball. Press clove into head for eye.

Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Preheat oven to 325 degrees F. Bake for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.

Bread machine method: (For 1 1/2 and 2 pound bread machines.) Using 3 1/4 cups bread flour and 2 teaspoons rapid-rise or fast-acting yeast, add ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle.

Proceed as directed above to make topping and shape and bake dough.

PLEAS FOLLOW EXACT DIRECTIONS AND INGREDIENTS!!!!!

Answer 5

spaghetti bolognase

Answer 6

My best Italian dish is my Lasagna - I am often teased that it weights in at 15 pounds.  Here is how I make my lasagna - it takes time but is well worth it:

Lasagna

One recipe Spaghetti Sauce Montanarella (recipe to follow) or your favorite spaghetti/pasta sauce

6 dried lasagna noodles

1 egg, beaten

1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained

1/4 cup grated Parmesan cheese

6 ounces shredded mozzarella cheese

Grated Parmesan cheese (optional)

Directions

Cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.

For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.

Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.

Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.

Makes 8 servings

Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.

Spaghetti Sauce Montanarella

Ingredients

1 pound each Italian sausage - I use a combination of sweet and hot

1 pound lean ground beef

1 pound smoked sausage - I prefer to use beef

1 cup chopped onion (1 large)

2 cloves garlic, minced

2 14-1/2-ounce cans diced tomatoes, undrained

1 6-ounce can tomato paste

2 4-ounce cans mushroom stems and pieces, drained

2 teaspoons dried Italian seasoning, crushed

1 1/2 teaspoons crushed red pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup chopped green sweet pepper (1 large)

2 ounces each shredded mozzarella and Provolone cheese

2 tablespoons shredded or grated Parmesan cheese

12 to 16 ounces dried spaghetti, cooked and drained

Finely shredded or grated Parmesan cheese (optional)

Directions

In a large skillet cook the sausage, ground beef, smoked sausage, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.

Meanwhile, in a 3-1/2- or 4-quart slow cooker or large pot, stir together undrained tomatoes, tomato paste, mushrooms, Italian seasoning, salt, and black pepper. Stir in meat mixture.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or simmer on low on the cooktop for a couple of hours. Stir in sweet pepper and cheeses; simmer until the cheese is melted and incorporated.

WA

Answer 7

spaghetti

this sounds gross but for the sauce uses tons of ketchup and bit of mustard and any spices you want

Answer 8

Chicken Lasagna. It is made the same as lasagna, but with chicken and alfredo sauce instead of marinara. Yum.

Answer 9

I love this recipe!! I have made it at least 5 times now. Its also good to use ground italian sausage as the meat in place of the beef.

Happy cooking!!! :)

Beef and Cheese Manicotti

Ingredients:

4 teaspoons olive oil

1 medium onion, coarsely chopped

1 pound ground beef

Salt and freshly ground black pepper

14 (8-ounce package) manicotti

1 (15-ounce) container whole-milk ricotta

3 cups shredded mozzarella

1 cup grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 cups marinara sauce

2 tablespoons butter, cut into pieces

Instructions:

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Answer 10

lasagna

Answer 11

Braciole

1 pound top round steak

1/3 cup Parmesan cheese

2 cloves garlic - minced

1/4 cup Raisins, soaked in warm water to rehydrate then drained

6 ounces mozzarella cheese - sliced

6 teaspoons Butter

Salt/pepper

Olive oil

Cut steak into 4-6 pieces and pound each piece to flatten very thin. Place mozzarella and butter on each piece then sprinkle with Parmesan, garlic, raisins, salt and pepper. Roll each piece and tie securely with string.

Saute in olive oil with salt and pepper until steak rolls are browned on all sides. Drop into your favorite tomato sauce and simmer 1 1/2 hours or until fork tender. Remove from sauce, let cool slightly then carefully remove string and serve with your favorite pasta.

I always serve w/egg noodles. I usually simmer about 4-5 hours.  Can be put in crockpot.

Answer 12

Loving this time of year- you can only do this with garden rupe tomatoes, it is SOOOO good.

Fresh Tomato Spaghetti

Cut tomatoes in bite sized pieces, about 4 cups. Add 1 cup chopped fresh basil, 1-2 cups chopped up fresh mozzarella cheese, a splash of balsalmic vinegar and a splash of olive oil. add salt and fresh ground pepper to taste and let sit to meld flavors, about an hour. Cook spaghetti according to package and drain, add hot spaghetti to tomato mixture, serve with hot crusty bread. Yummy!  

Answer 13

Red Peppers Stuffed with Turkey and Veggies



INGREDIENTS

·      4 red peppers, tops removed, seeded – Save tops

·      1 pound ground turkey

·      2 tablespoons olive oil

·      1/2 onion, chopped

·      1 cup sliced mushrooms

·      1 zucchini, chopped

·      1 cup fresh spinach

·      2 cups tomato sauce

·      Italian seasoning to taste

·      garlic powder to taste

·      salt and pepper to taste

·      ÃƒÂ‚½ lb. orzo pasta



DIRECTIONS

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

2.   In a skillet over medium heat, add the turkey, Italian seasoning, garlic powder, salt and pepper. Cook the turkey until no longer pink. Set aside. In same skillet, heat oil. Add onion, mushrooms, zucchini, and chopped pepper tops and cook until tender. Add spinach and stir until wilted. Return turkey to the skillet. Mix in the tomato sauce.

3.   Place the red peppers into a square glass baking dish.  Stuff the peppers with the skillet mixture.  Add any remaining mixture to baking dish around peppers.

4.   Bake peppers for 40 minutes.

5.   While peppers are baking, cook pasta according to directions on box.  After draining pasta, add a bit of olive oil or butter to keep it from sticking.

6.   To plate, place pasta on plate and top with pepper.  Sprinkle with parmesan cheese, if desired.



Note: You can also steam the peppers in the microwave before stuffing them to save baking time.  Just place them in a microwave safe dish, add about 1/4 inch water, cover and cook about 4 minutes.  Transfer to baking dish and stuff.  Bake for only 20 minutes (instead of 40).