In this page more Italian recipes :
homemade tomato sauce * Pizza with escarole* Pizza RUSTICA *Pasta & veggies ***Lasagna and stuffed and baked pasta ****Eggplant “parmigiana”. ... Pasta recipes ****Risotto *** eggplant recipes....... lentil soup.... |
More than 100 homemade Native Italian recipes in my handmade Notebook
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My basil plant♥
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HOmemade Italian tomato sauce
In a pan sauté 2 or 3 TBS olive oil + 1 garlic clove.Add 1 tomato puree can and 1 can of water and a carrot
to later discard (that is the secret of a good testing tomato sauce).The water and the carrot will give the sauce a natural sweet taste)
No need to use sugar or salt! bring to a boil and reduce heat until it reaches a gentle babbling.
In Naples we say that the sauce has to say “P...P…P” which is the sound that the sauce should make when cooking gently.
Cook for 1 or 2 hours or until desired thickness for pizza or pasta; optional: cook in the sauce sausages or meatballs that can be crumbled
as toppings for pizza or baked pasta.
Pizza with escarole
Wash and cut off the tough pieces of the escarole.
Cut the washed escarole in small pieces and sauté them for few min.
in a frying pan with olive oil, minced garlic and pitted black olive.
In a baking pan stretch pieces of raised dough (the same recipe for pizza)
.............................................. fill with the cooled escarole mixture...
cover with another piece of dough.
Bake at 375 degree F. for 25/30 min. or until crust becomes golden brown…>>>>>>>>>
Lasagna
Cook 1 pound lasagna noodles following the package directions. Use good quality lasagna. It is a lot of work and you want the best taste…Have the Ragu’(double the given recipe) and stuffing ready: ricotta, shredded mozzarella, cubed ham, crumbled sausages or meatballs, parmesan cheese. In a large and long (as the lasagna noodles) baking pan layer the lasagna in this order: Lasagna noodles-sauce--ricotta--mozzarella--ham--meat--parmesan cheese-sauce…. Repeat. Make at least 3 layers. Cover the last layer of lasagna just with sauce, parmesan cheese and some shredded mozzarella. Cover with aluminum foil and bake for 40 minutes at 350° degree. F. *** other way to prepare lasagna is to mix the stuffing and then spread it between the Layers of lasagna. The lasagna can be made also with pasta called Mafaldine. stuffed and baked pasta
can be made with all kind of pasta: Ziti, Penne, Rotini, Fusilli, Gemelli or Wide egg noodles. The most common in Naples are the one made with the Ziti; my family loves it with the Wide egg-noodles. It is almost like having lasagna.Cook the pasta and drain. Put it back in the pan and add the stuffing: Ragu’-shredded mozzarella-crumbled sausages or meatballs-shredded ham- parmesan cheese. Mix all well and put in a large baking pan. Cover with more sauce, shredded mozzarella and parmesan cheese. Cover with aluminum foil and Bake at 350 F for 30/40 min.(YUMMy even for leftover) Eggplant parmigiana... step by step.....Cut 2 medium size eggplants in thin slices. Salt and layer them in a colander. Put something heavy on top to help the bitter juice come out. Don’t skip this step… otherwise the “parmigiana’ will have a bitter taste…(this step can be skipped if using garden eggplants) After 2 hours quickly rinse and dry them. Deep the slices in flour and then pass them in bitten eggs. Fry the slices in abundant vegetable oil, when gold on side turn them on the other side. Place on a paper towel to absorb oil………… In a baking pan assemble the parmigiana in layers: eggplant slices, tomato sauce, grated Parmesan cheese and shredded mozzarella. Repeat and Cover last layer with sauce and Parmesan cheese and a small amount of mozzarella. Cover with aluminum foil and bake at 350°F. For 30 minutes.. |
classic Fra diavolo pasta recipe: In a saucepan, heat 2 tablespoons of olive oil with the crushed garlic over medium heat. When the garlic starts to sizzle, pour in 3 cups whole peeled chopped tomatoes with liquid. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes. Meanwhile, cook pasta. In a skillet, heat 2 tablespoons of olive oil . Add 8 ounces small shrimp, peeled and deveined. Cook for about 2 minutes or until the shrimp turn pink. Add shrimp to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes. Serve sauce over pasta. Fettucine with peas, carrots and artichokes Sauté' garlic in oil olive. Add cooked peas, artichoke hearts and carrots strings. Let all the veggies acquire flavor adding a little broth and cooking the ensemble at low heat. Mix the veggies to cooked fettuccine and parmesan cheese. RISOTTO (Italian rice) recipe Keep 3 cups meat, chicken or vegetable broth simmering until it is needed…even if it will not used up all. ~In a pan, melt half stick butter. Stir in 1 small onion finely chopped, and cook gently until it is soft and golden…optional adds chopped carrots and mushroom, peas... Add 1 cup Italian rice for risotto, mixing it well to coat it with butter. After 1-2 minutes pour 1/4 cup white wine or champagne … cook until the wine evaporates. Add a little hot stock… cook until the stock is absorbed , stirring the rice to prevent it from sticking to the pan…Add a little more stock, and stir until the rice dries out again. Continue stirring and adding the liquid a little at a time. After about 20 minutes taste the rice... cook a little longer if you like it . Add salt, pepper to taste and the other half stick butter. Serve with Parmesan cheese...*** cook at very moderate heat Pasta & veggies Neapolitans do love their pasta mixed with all kind of sauté vegetables. The recipes are very easy to make and they are delicious. The most famous One is the one with eggplants: Cut 1 or 2 eggplants in slices or small cubes and put them in a colander sprinkling with salt For 1 hour or until all the dark juice comes out (put something heavy on top and a dish under to collect the juice) Quickly rinse the eggplants, dry and fry until golden and crunchy. Pour them in a bowl. Add cooked pasta and toss (Vermicelli or spaghetti) fresh basil and a drizzle of oil olive |
A Easter pie stuffed with layers of different cheeses and cold cuts and held together wit a mix of eggs and pecorino and parmesan cheese,
RECIPE:Pizza rustica is more a pie than a pizza, but this is the way they call in Italy and is made for Easter celebrations....but it can be a great dinner or lunch☺
What you need to make it is 1/3 pound of 2 or 3 different kind ham like Virginia ham or honey ham or Italian salami and 1/3 pound of 2 different kind cheese like provolone and Swiss or what you like...no 2 pizza rustica are the same and then a mixture of 3 beaten eggs, 1/3 cup Parmesan cheese and 1/3 cup milk and finally the pie crusts.
Place the pie crust in pie dish and the layer the cheese alternately with the ham...then pour the eggs mixture over and close with another pie crust. Brush the upper crust with a little bit of the eggs mixture.Bake for 50 min.or until golden on top at 350.
Minestrone recipe:
in oil olive saute cut carrots, potatoes( and some meat if you like)...add water or chicken broth...
bring to a boil and add rice( I prefer rice,it keeps longer for left over) or pasta, chopped spinach and a little sauce for color...then let it simmer until all the veggies are well done.
☺☺
Garlic Soup recipe
Want eat an entire or half garlic head (see garlic wonders) tray my garlic-onions-mushrooms soup recipe: in a half gallons of chicken broth bring to a boil an onion
, 2 carrots, a cup of mushrooms cup celery and an entire cleaned garlic head…then reduce it to a gentler boil for one hour or until the veggies are well cooked. When ready… scoop one or 2 cups of the soup and liquefy it in a blender… after add some Parmesan and croutons…and enjoy it☺
Eggplants recipes*
Italians have a love affair with eggplants and they prepare them in many different way...my family (native of Naples) favorite recipe is of course Eggplant Parmigiana which we prepare the authentic traditional way .
In other southern regions of Italy they make a stew with eggplant called Ciambotta or Cianfotta. The recipe varies from one town to another or from a housewife to another, but basically is a medley of stewed vegetables....
Ciambotta basic recipe
Cut 3 or 4 medium potatoes...3 eggplants, 3 zucchini, 3 green peppers in small pieces and saute them in olive oil and garlic...add 1/2 pound of chopped tomatoes.1/2 cup water, chopped parsley, basil and rosemary... cook at low heat for few min. until all vegetables are cooked
Stuffed Eggplants
Cut 4 eggplants in half and scoop the flesh out...in a pan saute 1 chopped onion...add the mashed eggplant flesh, 8 oz chopped tomatoes, parsley and salt to taste and cook the mixture for few min. Then fill the eggplant shells wit mixture, cover with shredded mozzarella and bake them at 350for 20 min or until golden brown.
Eggplants...the slippers recipe
In Naples they call this recipe "melanzane a scarpone" which means that the eggplants look like slippers because they are cut in 2 lengthwise and stuffed with the mixture of saute eggplant flesh, black olives, capers, breadcrumbs, chopped tomatoes, basil and salt to taste and the baked for 15.20 min at low temp.
Eggplants looking like mushroom
This recipe in Naples is called "a fungetielle"being funghetti small mushroom...the eggplants after are saute in small pieces in olive oil and garlic...they look like small mushroom....and they are delicious. They can be added to a tomato sauce and served with pasta and Parmesan cheese!
Eggplants 'a scapece"
"A scapece" are called vegetables marinated with vinegar. For 2 or 3 medium eggplant cut in small pieces boiled, drained and squeezed... add 2 TBS of balsamic vinegar,1 minced garlic, parsley,oregano and olive oil...and then toss in a bowl garnishing with "red peperoncino"(minced red peppers)
Eggplants spread for bruschetta
In 2 TBS live oil saute a shredded onion and 1 or 2 eggplants cut in small pieces and 1 celery stalk also cut in small pieces...add 2 or 3 TBS of white wine or broth and cook until liquid is absorbed...spread on bruschetta.( Italian pronounce it brusketta)
Italians have a love affair with eggplants and they prepare them in many different way...my family (native of Naples) favorite recipe is of course Eggplant Parmigiana which we prepare the authentic traditional way .
In other southern regions of Italy they make a stew with eggplant called Ciambotta or Cianfotta. The recipe varies from one town to another or from a housewife to another, but basically is a medley of stewed vegetables....
Ciambotta basic recipe
Cut 3 or 4 medium potatoes...3 eggplants, 3 zucchini, 3 green peppers in small pieces and saute them in olive oil and garlic...add 1/2 pound of chopped tomatoes.1/2 cup water, chopped parsley, basil and rosemary... cook at low heat for few min. until all vegetables are cooked
Stuffed Eggplants
Cut 4 eggplants in half and scoop the flesh out...in a pan saute 1 chopped onion...add the mashed eggplant flesh, 8 oz chopped tomatoes, parsley and salt to taste and cook the mixture for few min. Then fill the eggplant shells wit mixture, cover with shredded mozzarella and bake them at 350for 20 min or until golden brown.
Eggplants...the slippers recipe
In Naples they call this recipe "melanzane a scarpone" which means that the eggplants look like slippers because they are cut in 2 lengthwise and stuffed with the mixture of saute eggplant flesh, black olives, capers, breadcrumbs, chopped tomatoes, basil and salt to taste and the baked for 15.20 min at low temp.
Eggplants looking like mushroom
This recipe in Naples is called "a fungetielle"being funghetti small mushroom...the eggplants after are saute in small pieces in olive oil and garlic...they look like small mushroom....and they are delicious. They can be added to a tomato sauce and served with pasta and Parmesan cheese!
Eggplants 'a scapece"
"A scapece" are called vegetables marinated with vinegar. For 2 or 3 medium eggplant cut in small pieces boiled, drained and squeezed... add 2 TBS of balsamic vinegar,1 minced garlic, parsley,oregano and olive oil...and then toss in a bowl garnishing with "red peperoncino"(minced red peppers)
Eggplants spread for bruschetta
In 2 TBS live oil saute a shredded onion and 1 or 2 eggplants cut in small pieces and 1 celery stalk also cut in small pieces...add 2 or 3 TBS of white wine or broth and cook until liquid is absorbed...spread on bruschetta.( Italian pronounce it brusketta)
potatoes pie-comfort food for lunch or dinner recipe: mash potatoes, add milk, egg, cheese,ham...cover with a little olive oil and bread crumbs...bake it for 30 min. until the top is golden...delicious even cold to take at work for lunch...in Italy it is a fav. for picnics.
for energy and lots of nutrients Lentil soup...RECIPE: in abondant water gently boil a cup of lentils, cut carrots and garlic for 45 min or until tender...add olive oil and optional turmeric.