Post Reply Italian Recipes
Chef de Cuisine
10410 cr points
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38 / F / Somewhere in the US
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Posted 9/19/08
For Italian or Italian inspired dishes......
Chef de Cuisine
10410 cr points
Send Message: Send PM GB Post
38 / F / Somewhere in the US
Offline
Posted 9/20/08 , edited 9/20/08
Crab Alfredo

INGREDIENTS

* 8 ounces dried fettuccine
* 3 tablespoons butter
* 2 cloves garlic, minced
* 3 tablespoons all-purpose flour
* salt and black pepper to taste
* 1/2 teaspoon cayenne pepper
* 2 cups half-and-half
* 1 (4 ounce) package cream cheese, softened
* 1/2 cup grated Parmesan cheese
* 8 ounces crabmeat, flaked

DIRECTIONS

1. 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. Keep warm and covered.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
3. Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
4. Divide the fettucine among 4 plates or bowls and top with the crab sauce.

Serves 4

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Calamari in a Creamy White Wine Sauce



INGREDIENTS

* 1/2 pound linguine pasta
* 2 tablespoons olive oil
* 3 cloves garlic, crushed
* 8 ounces squid, cleaned and cut into rings and tentacles
* 3/4 cup white wine
* 3 cherry peppers, thinly sliced
* 2 tablespoons cornstarch
* 1 cup cream
* crushed red pepper flakes to taste
* salt and pepper to taste
* 1/2 cup shredded fresh basil
* 1/4 cup freshly grated Parmesan cheese


DIRECTIONS

1. 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.
2. Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
3. Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

Serves 2

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Focaccia Bread

INGREDIENTS (Nutrition)

* 2 3/4 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon white sugar
* 1 tablespoon active dry yeast
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1/2 teaspoon dried basil
* 1 pinch ground black pepper
* 1 tablespoon vegetable oil
* 1 cup water
* 2 tablespoons olive oil
* 1 tablespoon grated Parmesan cheese
* 1 cup mozzarella

DIRECTIONS

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

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Leg of Lamb

INGREDIENTS

* 1/2 cup lemon juice
* 1/2 cup olive oil
* 2 tablespoons dried oregano
* 2 teaspoons ground mustard
* 1 teaspoon garlic powder
* 4 garlic cloves, minced
* 1 (5 pound) boneless leg of lamb

DIRECTIONS

1. In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from lamb. Place lamb fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees F for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160 degrees F; well-done, 170 degrees F), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.

Serves 12



AND FOR THE LEFTOVER'S

Portofino Lamb and Artichoke Risotto

INGREDIENTS

* 2 tablespoons olive oil
* 1 tablespoon butter
* 1/2 cup chopped shallots
* 2 cups uncooked Arborio rice
* 1/2 cup red wine
* 6 cups chicken broth - heated and divided
* 3/4 cup grated Asiago cheese
* 2 cups diced leftover roast lamb
* 1 clove garlic, minced
* 1 (6.5 ounce) jar marinated artichoke hearts, undrained and chopped

DIRECTIONS

1. Heat the oil and butter in a large saucepan over medium heat. Stir in the onions OR shallots and saute for 2 to 3 minutes. Pour in the rice and stir well to coat, about 1 minute.
2. Next, pour in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes. Then, stir in the broth 1/2 cup at a time, waiting until the rice absorbs each 1/2 cup before adding the next 1/2 cup. Repeat this until you have used all but 1/4 cup of broth, reserving this for later.
3. After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4 cup of broth, the cheese, leftover lamb, garlic and artichoke hearts. Stir well to combine with the rice and serve on warm dinner plates.

Serves 6



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Italian Styled Rabbit

INGREDIENTS

* 1 (2 pound) rabbit, cut into small pieces
* 1/4 pound salt pork
* 1 (750 milliliter) bottle sweet sherry

DIRECTIONS

1. In a Dutch oven, cook salt pork over medium heat until fat melts. Cook rabbit in hot fat until well browned on all sides.
2. Pour in enough sherry to cover meat. Simmer until sherry is absorbed for the most part and meat is very tender.
3. Pour in remaining sherry, and simmer for just a few minutes (leave enough liquid in the pan for sauce).

Serves about 8
Chef de Cuisine
10410 cr points
Send Message: Send PM GB Post
38 / F / Somewhere in the US
Offline
Posted 9/20/08
Penne, Tomato, and Mozzarella Salad

INGREDIENTS

* 1 (12 ounce) package penne pasta
* 1/4 cup olive oil
* 1 bunch green onions, chopped
* 1 clove garlic, minced
* 1 cup quartered cherry tomatoes
* salt and pepper to taste
* 5 ounces mozzarella cheese, diced
* 1/2 cup grated Parmesan cheese
* 4 ounces fresh basil
* 12 large black olives, halved

DIRECTIONS

1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

Serves 6



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Spinach Ravioli

1 cup tomatoes -- peeled, seeded,diced
1 small onion -- oven roasted
1 cup mushrooms -- minced
2 teaspoons garlic -- minced
1/2 pound spinach leaves -- blanched, chopped
1/4 cup nonfat cottage cheese
3/4 cup tofu -- mashed
2 tablespoons fresh basil -- minced
freshly ground black pepper
salt -- to taste
48 eggless pot sticker skins

In a large saucepan, combine the tomatoes, onion, mushrooms and garlic. Cook over medium heat until the liquid from the mushrooms completely evaporates and the mixture is somewhat dry. Be careful not to burn it. Set aside to cool. In a large bowl, combine the tomato mixture, spinach, cottage cheese, tofu, and basil. Season to taste with pepper and salt. On a cutting board, lay out a single layer of pot-sticker skins. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each skin. Cover with a second potsticker skin and press the edges together with the tines of a fork to seal. Cook the ravioli in boiling water or vegetable stock for 3 minutes, or until the potsticker skin is al dente. Serve hot.

Serves 6
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