RSS Feed

Tag Archives: Italian

Pesto Cream Linguine

Ingredients

  • 1 lb linguine
  • Olive oil
  • Small onion, chopped
  • 1/2 cup butter
  • 2+ tbsp flour
  • 2 cups milk
  • 1.5 cups grated Romano
  • 1 cup prepared basil pesto
  • 1 lb+ chicken thighs, diced, coated in flour/salt/pepper
  • Spinach (?)

Method

  1. Prepare linguine parallel to sauce.
  2. Saute chicken until well browned. Place in warmer.
  3. Saute onion in olive oil until tender and translucent.
  4. Add flour, stirring continuously for 30 seconds.
  5. Add milk a bit at a time (like adding to traditional roux).
  6. Simmer for four minutes, stirring constantly, or until thickened slightly.
  7. Add Ramano, stir until melted.
  8. Add pesto, stir until heated.
  9. Toss with pasta and chicken until evenly coated. Serve immediately.

Chicken Parm

Not a recipe so much as an ingredient list.

  • Chicken thighs
  • Pasta sauce
  • Italian sausage (optional, only if you have time to let them stew in the sauce all day)
  • Italian bread crumbs
  • Eggs
  • Flour
  • Buttermilk
  • Spaghetti
  • Parmesan cheese
  • Sliced mozzarella
  • Olive oil

Lasagna

Ingredients

  • 1 lb sweet Italian sausage
  • 3/4 lb lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic
  • 1 28 oz can crushed tomatoes
  • 2 6 oz cans tomato paste
  • 2 6.5 oz cans tomato sauce
  • .5 cup water
  • 2 tbsp white sugar (optional?)
  • 1.5 tsp tried basil leaves
  • 1 tsp Italian seasoning
  • 1 tbsp salt
  • .25 tsp ground black pepper
  • 4 tbsp chopped fresh parsley
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • .5 tsp salt
  • 1 lb sliced mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Method

  1. In dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tbsp salt, pepper, and 2 tbsp parsley. Simmer, covered, for 1.5 hours, stirring occasionally.
  3. Cook lasagna noodles for 8-10 minutes, drain and rinse with cold water.
  4. Mix ricotta, egg, 2 tbsp parsley, and .5 tsp salt.
  5. Preheat oven to 375F.
  6. In the 9×13″ ceramic baking dish:
    1. Spread 1.5 cups of meat sauce.
    2. Layer 6 noodles.
    3. Spread half the ricotta mixture.
    4. Top with a third of the mozzarella slices.
    5. Spread 1.5 cups of meat sauce.
    6. Sprinkle .25 cup Parmesan cheese.
    7. Repeat layers, top with remaining mozzarella and Parmesan cheese.
  7. Cover with release foil.
  8. Bake 25 minutes.
  9. Remove foil, bake 25 additional minutes.
  10. Cool 15 minutes before cutting.

Polenta Cake

  • .5 cup cake flour
  • .5 cup fine grind yellow cornmeal
  • 1 teaspoon baking powder
  • .25 pound plus 3 tablespoons unsalted butter, room temperature
  • 25 cups powdered sugar
  • .25 cup almond paste
  • 4 egg yolks
  • 2 whole eggs
  • .5 teaspoon almond extract
  • .125 teaspoon vanilla extract

 

  1. Preheat oven to 350F
  2. Sift flour, cornmeal, and baking powder into large mixing bowl
  3. In separate bowl, combine butter, sugar, and almond paste
  4. Using handheld mixer on medium speed, beat ingredients until very fluffy, light, and pale in color (6-8 minutes)
  5. While beating at medium, add egg yolks one at time, mixing well. Keep scraping the sides of the bowl.
  6. Add whole eggs, one at a time, similar to above.
  7. Beat in almond and vanilla extracts.
  8. Reduce mixer speed to low and add flour mixture 1/3 at a time. Ensure all is thoroughly incorporated after each addition.
  9. Grease 8.5×4.5×2.5 loaf pan with butter and sprinkle with cornmeal.
  10. Pour batter in. Do not level.
  11. Bake until wooden toothpick comes out clean, about 45 minutes.
  12. Remove from oven and let cool in pan for 15 minuites.
  13. Turn out on wire rack and let cool completely.
  14. Sieve powdered sugar over before serving.

Chicken, Bacon, and Spinach Spaghetti

Ingredients

  • 12 ounces spaghetti
  • 1 lb boneless, skinless chicken thighs, trimmed of fat and cubed
  • 6 slices bacon
  • 2 cloves carlic
  • 1 can tomato sauce
  • 1 package baby spinach (5 ounces)
  • 1/2 cup heavy cream
  • Fresh basil
  • Italian seasoning (to taste)

Directions

  1. Cook spaghetti and reserve 1 cup of pasta water. Drain. Do not rinse.
  2. Cook bacon and set on paper towel lined plate. Keep fat on hot in pan.
  3. Fry chicken until cooked through.
  4. Drain pan, retaining a light sheen of fat.
  5. Fry garlic until fragrant. Add tomatoes and stir one minute.
  6. Add 1/2 cup pasta water and heavy cream. Bring to simmer.
  7. Add spinach a handful at a time and allow to wilt.
  8. Remove from heat. Add spaghetti and toss until coated.
  9. Add chicken and crumbled bacon. Garnish with basil.

Italian Pot Roast

Ingredients

  • 3 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • .7 ounce package dry Italian-style salad dressing mix
  • 5 lb pot roast
  • 3-5 tablespoons of cornstarch dissolved in water
  • Flat pasta

Method

  1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in sauce pan. Stir well and bring to a boil. Remove from heat.
  2. Place roast in slow cooker and pour broth mixture over the meat.
  3. Cover and cook on low for 10-12 hours.
  4. Remove meat from slow cooker and shred.
  5. Dump braising liquid into fat separator. Pour 90% of mixture (excluding fat) into a saucepan.
  6. Return meat to slow cooker. Pour remaining braising liquid into meat and stir. Set slow cooker to keep warm.
  7. Bring remaining braising liquid to a boil and reduce 10-15%. Add cornstarch/water mixture until thickened as desired. Pour gravy into slow cooker and mix with meat.
  8. Serve over flat pasta.

Weeknight Wagon Wheel Pasta

This is an awesome quick weeknight meal.

Ingredients:

1 TBSP EVOO
1 small onion, chopped
8 oz Italian sausage
3 cloves garlic, diced
2 tsp flour
20 oz Chicken broth
2 cups water
8 oz Wagon Wheel pasta
5 oz Baby spinach
2 oz Parmesan cheese, shredded fine

Italian seasoning, as desired

Directions:

  • Heat oil in a skillet over medium heat (6.5 on our stove)
  • Add onion and cook until softened, about 5 minutes
  • Stir in sausage and cook until broken up and no longer pink, about 4 minutes
  • Stir in garlic, cook 30-60 seconds
  • Stir in flour, cook for 1 minute
  • Stir in broth, water, and pasta. Increase heat to medium- high (7.5).
  • Bring to a vigorous simmer, and stir often until pasta is tender and sauce is thickened, 15-18 minutes.
  • Stir in spinach a handful at a time until wilted.
  • Remove from heat and stir in parmesan.
  • Top with extra parmesan.

Bolognese

Ingredients

  • 1 cup low-sodium chicken broth
  • 1 cup beef broth
  • 8 teaspoons unflavored gelatin
  • 1 onion , chopped coarse
  • Minced garlic (to taste)
  • 1 tablespoon crushed red pepper
  • 1 large carrot , peeled and chopped coarse
  • 1 celery rib , chopped coarse
  • 4 ounces pancetta , chopped fine
  • 4 ounces mortadella , chopped
  • 6 ounces chicken livers , trimmed
  • 3 tablespoons extra-virgin olive oil
  • 2.25-2.5 lbs ground meatloaf mix (beef, pork, veal)
  • 3 tablespoons minced fresh sage
  • 1 (6-ounce) can tomato paste
  • 2 cups dry red wine
  • Salt and pepper
  • 1 pound pasta
  • Parmesan cheese , grated, for serving

Method

  1. Combine chicken broth and beef broth in bowl; sprinkle gelatin over top and set aside.
  2. Pulse onion, carrot, and celery in food processor until finely chopped, about 10 pulses, scraping down bowl as needed; transfer to separate bowl.
  3. Chop pancetta and mortadella on cutting board into dime-sized pieces. Pulse in now-empty food processor until finely chopped, about 25 pulses, scraping down bowl as needed; transfer to second bowl.
  4. Process chicken livers in now-empty food processor until pureed, about 5 seconds; transfer to third bowl.
  5. Heat oil in large Dutch oven over medium-high heat until shimmering. Add beef, veal, and pork; cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes.
  6. Add chopped pancetta mixture and sage; cook, stirring frequently, until pancetta is translucent, 5 to 7 minutes, adjusting heat to keep fond from burning.
  7. Add chopped vegetables, garlic, and crushed red pepper and cook, stirring frequently, until softened, 5 to 7 minutes.
  8. Add tomato paste and cook, stirring constantly, until rust-colored and fragrant, about 3 minutes.
  9. Stir in wine, scraping pan with wooden spoon to loosen fond. Simmer until sauce has thickened, about 5 minutes.
  10. Stir in broth mixture and return to simmer. Reduce heat to low and cook at bare simmer until thickened (wooden spoon should leave trail when dragged through sauce), about 1½ hours.
  11. Stir in pureed chicken livers, bring to boil, and remove from heat. Season with salt and pepper to taste; cover and keep warm.
  12. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve ¾ cup cooking water, then drain pasta and return it to pot. Add half of sauce and cooking water to pasta and toss to combine. Transfer to serving bowl and serve, passing cheese separately.

Quick Beef Stroganoff 2

I love beef stroganoff, but our tasty recipe takes an awfully long time on a weekday. I wanted something beefy with gravy that we could serve over egg noodles. The recipes I was coming across didn’t seem right, so I threw a few things in a pot. I’ll likely tweak this as I go along.

  • 1-1.5 lbs sirloin tips, cut into bit-sized chunks
    • Flour, garlic and onion powder for coating
  • EVOO
  • 1 can cream of mushroom soup
  • 1 cup beef broth
  • 1 cup skim milk
  • 1/2 package beefy onion soup
  • 1 package brown gravy mix
  • 1/2 cup sour cream
  • 16 oz. egg noodles
  1. Preheat oven to 300F.
  2. Working in batches, brown beef in a large, oven-safe frying pan. Add oil as necessary.
  3. Return all beef to pan. Add remaining ingredients and mix thoroughly.
  4. Bake in oven 1-2 hours, until beef is fall-apart tender.
  5. Remove from oven, stir. Transfer 1 cup sauce to a measuring cup, add sour cream and mix thoroughly. Return mixture to pan and combine.
  6. Serve over prepared egg noodles.

Cheesy Chicken Alfredo Roll-Ups

Wow, as a poor soul who just cannot process garlic, the first time I made this recipe I about died. I also, sadly, almost murdered my poor husband with my horrible garlic breath. I would like to see one of these random genetic studies that shows the genetic mutation for people who cannot tolerate garlic… I am, unfortunately, one of those people.

Well, in order to compensate for my deficiency, I have had to drastically alter the recipes for this dinner. To be fair, this was a mash up of a few recipes anyway.

This recipe needs you to do multiple things at one time. The best ideas is to prepare all ingredients (including grating cheese) before starting.

For this recipe to work, you need to use the Easy Alfredo recipe which is next up!

Total cooking time: 2 hrs (READ ALL OF THE NOTES ABOVE AND INSTRUCTIONS BEFORE STARTING)
Hands on time: 1 hour 30 mins ~ish

Ingredients:
9 or 10 Lasagna noodles
~1.5lb of boneless skinless Chicken breast
1-2 TBSP Vegetable Oil
2-6 oz Prosciutto, cooked and crumbled (according to instructions below)
1 small onion, chopped
6 cloves Garlic, minced
1 cup Ricotta
1/2 cup Sour Cream
8oz total Mozzarella, shredded, divided 6 oz + 2 oz
2.5 oz total Parmesan, shredded, divided 2 oz + 0.5 oz
2 TBSP Parsley, dried
1 tsp Onion powder
1/2 tsp Garlic powder
salt and pepper
Easy Alfredo Sauce

Directions: Preheat the oven to 350 F. Prepare an 11×9 Casserole (or smaller) pan with cooking spray.

Part 1: Make the Alfredo sauce (the next recipe on the blog) before starting all of this. Or cook along side if you are good at multitasking and timing!

  • Boil the Chicken until cooked through. Shred the chicken using a Kitchen Aid mixer 🙂
  • Cook the Lasagna noodles until mostly cooked (don’t overcook!), around 9-10 minutes. Drain and set aside.
  • In a skillet heat up the Vegetable oil.
  • Cook the Prosciutto until almost crisp… then…
  • Add in the onion and garlic.  Once the onions are softened (about 3 minutes), dump the entire mixture onto a prepared paper towel fat-draining plate.
  • Meanwhile create the cheese mixture, in a large bowl, combine Ricotta, Sour Cream, 6 0z Mozzarella, Parsley, Onion Powder, Garlic Powder, Salt and Pepper

Part 2:

  • On a greased surface. Lay out the cooked Lasagna noodles.
  • Add ~1/4 cup of Cheese mixture and spread it out on the noodles
  • Top that with ~2 tsp of the Onion/Prosciutto mixture (spread evenly throughout the noodles)
  • Add an even amount of shredded chicken
  • In the prepared baking dish, add enough Alfredo sauce to coat the bottom of the pan
  • Roll each up each prepared lasagna noodle. Place in prepared alfredo sauce pan
  • Top the completed rolls with the remaining Alfredo sauce.
  • Top all with remaining 2 oz of Mozzarella, and 0.5 oz Parmesan
  • Cook at 350, for 20 minutes, then switch to convection at 350 and cook  for another 10 ish minutes until the sauce is bubbling and the cheese is mildly browned.