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Kelsey Nixon’s Pork and Apple Meatballs with Quinoa

January 15, 2015 in Course: Main, Cuisine: Italian, Others, Skill Level: Moderate

1/2 cup quinoa, cooked
1 pound ground pork
1 tart apple, peeled and grated 
1/2 white onions, grated
1/2 cup Italian breadcrumbs
1/2 cup Parmesan cheese, grated
1 large egg
Preheat the oven to low-broil and line a baking sheet with parchment paper.
In a large bowl, Combine all ingredients and Mix well.Once combined, portion into golf ball-sized meatballs and place onto baking sheet.
Transfer to oven and bake for 10 minutes until golden brown.
Serve over buttered egg noodles tossed with grated Parmesan cheese and a little chopped parsley. http://http//

Sausage Lasagna

December 30, 2014 in Course: Main, Cuisine: Italian, Skill Level: Moderate

For the sauce:
2 cups plive oil
1/4 pound pancetta, diced
2 large onions
Kosher salt
4 large garlic, chopped
4 28-ounce cans whole San Marzano tomatoes
For the lasagna:
KOsher salt
1/4 cup olive oil
1 pound Italian susage
4 garlic,, smashed
2 pinches red pepper flakes
1 12-ounce package cremini mushrooms, sliced
1 zucchini, halved lengthwise and cut 1/4 inch thick diagonally
2 cups ricotta cheese
2 cups grated parmigiano reggiano cheese
2 large eggs
6 to 7 fresh basil leaves, thinly sliced
1 pound grated mozzarella cheese (about 4 cups)
To make the sauce put a saucepan over medium-high heat, stir olive oil and cook the pancerra 4 or 5 minutes. add onoins, season generously with salt and stir to coat with the olive oil.Cook 6 or 7 minutes, stirring; until the onions become soft but have no color. then add the garlic and cook for 2 minutes.
Pass the tomatoes through a food mill; be sure to scrape the pulp off the bottom of the food mill. Add the tomatoes to the pot; fill one of the empty tomato cans with water and add to the pot (2 to 3 cups). Season generously with salt and taste; tomatoes take a lot of salt. Simmer 2 to 3 hours over medium-low heat, stirring occasionally and tasting frequently. Season in baby steps, tasting every step of the way.
To make the lasagna bring a large pot of salted water to a boil. cook lasagna noodles for 5 minutes.Remove with tongs and transfer to a bowl of ice water to cool, then remove and lay flat on a sheet tray.
Coat a large saute pan with 2 tablespoons olive oil and put over medium-high heat. Add the sausage and cook.
Ditch the fat from the pan and add 1 tablespoon olive oil along with 2 garlic cloves and a pinch of red pepper flakes. Put the pan over medium-high heat. When the garlic is golden, remove it and discard. Add the mushrooms and season with 1/2 teaspoon salt; cook until soft, 4 to 5 minutes. Remove from the pan and reserve. Repeat this process with the remaining 1 tablespoon olive oil, 2 garlic cloves and pinch of red pepper flakes, and the zucchini.
In a bowl, mix the ricotta, half of the parmigiano, the eggs, basil and 1 teaspoon salt.
Preheat the oven to 350 degrees F. In the bottom of a deep 9-by-13-inch baking dish, evenly spread a couple ladlefuls of sauce. Cover with a layer of the lasagna noodles. Spread one-third of the ricotta mixture over the pasta. Top with a layer of pasta in the opposite direction of the first layer (this will give the lasagna a little more stability). Spread a light layer of sauce on the pasta and sprinkle with one-third of the sausage; top with one-third each of the mushrooms and zucchini. Top with a layer of mozzarella and some of the remaining parmigiano. Repeat these layers until all the ingredients have been used. Be sure to finish with a layer of pasta covered with sauce, mozzarella and parmigiano. Cover with aluminum foil.
Place the lasagna on a baking sheet and bake in the oven until hot and bubbly, about 1 hour, 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool 20 minutes before slicing.

Pizza with Bacon, Caramelized Onions and Toasted Garlic

December 2, 2014 in Course: Main, Cuisine: Italian, Skill Level: Moderate

Caramelized Onions
2 tablespoons butter
1 tablespoons olive oil
3 onions, chopped well
1 tablespoon chopped fresh thyme
Combine the butter and oil in a large pan over medium heat until melted. Add the onions and cook until caramelized, stirring occasionally, about 30 minutes and Set aside.
Parsley Garlic Oil
½ cup olive oil
2 cloves garlic, Finely
1 cup tightly packed fresh flat leaf parsley leaves
Salt and freshly ground black pepper
1. Heat the oil over medium heat in a small saucepan. Add the garlic and cook until lightly golden brown. Remove the garlic with a slotted spoon to a plate lined with paper towels. Let the oil cool.
2. Combine the garlic oil and parsley in a blender and blend until smooth, season with salt and pepper.
Sauteed Bacon
1/3 pound bacon, sliced crosswise into ¼ -inch thick pieces
Heat a medium pan over medium heat, add the bacon and cook, stirring occasionally, until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
Pizza Dough
¾ cups plus 2 tablespoons warm (110 degrees F) water
1 ¼ teaspoons dry active yeast
2 tablespoons extra virgin olive oil, plus more for the bowl and brushing on pizza
2 cups bread flour, plus more for work surface
2 teaspoons kosher salt
1. Measure 1/4 cup of the warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and proofs, about 5 minutes. Add remaining warm water and olive oil.
2. Combine flour and salt in the bowl of a food processor fitted with steel blade and pulse to combine. Add the water/yeast mixture (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
3. Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into a large, oiled bowl, and cover the bowl with a clean dish towel. Let rise until doubled in size, about 1 ½ hours.
4. Preheat oven to 450 degrees F at least 30 minutes before baking the pizza. Line 2 baking sheets with parchment paper. Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper and divide the dough in halve. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape the dough on top of the parchment lined baking sheet into a rectangle, approximately 14-inches long by 7-inches wide by ¼-inch thick. Repeat with the remaining ball of dough. Lightly prick the surface of each pizza with a fork and brush each with 1 tablespoon of olive oil.
5. Bake the pizzas one a time on the bottom rack of the oven until lightly golden brown, about 6 minutes. Remove from the oven and divide the onions, cheese and bacon over the top of each pizza and bake until the cheese has melted, about 3 minutes. Leave on the baking sheet while you assemble.
Caramelized onions
4 ounces grated Gruyere cheese (about 1¼ cups)
¼ cup crème fraiche
Sauteed bacon
Toasted garlic
Parsley leaves
1. Divide the onions and cheese between each pizza, return to the oven and bake until the cheese has completely melted, about 4 minutes.
2. Remove the pizzas from the oven, drizzle with some of the crème fraiche and parsley garlic oil. Top with the bacon and the toasted garlic slices. Garnish with parsley leaves.

Italian Roast Chicken with Fennel

November 22, 2014 in Course: Main, Cuisine: Italian, Cuisine: Poultry, Skill Level: Moderate

6 medium bone-in, skin-on chicken breasts
Salt and pepper
2 large bulbs fennel, cut into 6 wedges each
2 large onions, peeled (root end kept intact) and cut into 6 wedges each
2-3 tablespoons olive oil
1 tablespoon toasted fennel seed
4 cloves garlic, crushed away from skins
2 bay leaves
2 tablespoons rosemary leaves
2 tablespoons thyme leaves
3 tablespoons flat leaf parsley
8-10 sage leaves
1 teaspoon red chili flakes or 2 small dried chili peppers
Zest of 1 lemon
1 tablespoon onion flakes or dehydrated onion
1 cup dry vermouth or dry white wine
3 tablespoons butter
Juice of 1 lemon, plus wedges for passing
Warm crusty bread, for passing
Pre-heat the oven to 425°F.
Season the chicken with salt and pepper.
Toss the fresh fennel and onions with olive oil to dress lightly and arrange in a roasting pan or casserole dish.
Use a food processor to pulse-grind the fennel seed, garlic, herbs, chili pepper, lemon zest and onion flakes. Dress the chicken with seasoning and set on top of the fennel and onions. Roast for 45-50 minutes, then transfer everything to a warm platter.
Place the roasting pan on the stove over medium heat. Whisk up the pan juices with vermouth or wine, reduce by about half, whisk in the butter, then finish with lemon juice. Pour over the chicken, fennel and onions. Pass extra wedges of lemon and warm crusty bread for mopping.

Italian Doughnuts

November 18, 2014 in Course: Dessert, Cuisine: Italian, Skill Level: Easy

1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
Vegetable oil, for deep-frying
Olive oil, for deep-frying
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.
Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

Pizza Pretzel

November 17, 2014 in Course: Main, Cuisine: Italian, Skill Level: Advanced

Pizza dough 
2 cups mozzarella cheese, shredded
1/5 cup basil
2 cups pepperoni, chopped
1 egg
1 can tomatoe sauce
Salt and pepper, to taste
Preheat the oven to 400 F.
Cut the pizza dough into four equal pieces and roll each out into a rectangle. Scatter the cheese, torn basil and pepperoni over the dough. Brush one of the long sides with a little egg wash then, starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Shape the log into a pretzel and transfer to a baking sheet.
Brush the top of the pizza pretzel with the remaining egg wash and sprinkle with coarse salt. Bake until golden brown, about 25 minutes.
While the pizza pretzel is baking, place a medium pot over medium-high heat to heat up tomato sauce, until warm.
Serve the pizza pretzel with the tomato sauce dipper alongside.

Meaty Baked Ziti

November 15, 2014 in Course: Main, Cuisine: Italian, Skill Level: Advanced

2 tablespoons extra virgin olive oil 
1 teaspoon fennel seed
1/2 pound ground beef
Salt and pepper
1/2 pound sweet or hot Italian Sausage
3 tablespoons rosemary, chopped
1 small onion, chopped
4 cloves garlic, chopped
1/2 cup dry red or white wine or 1 cup additional stock
2 cans San Marzano tomatoes (28-32 ounces each)
1 cup beef or veal stock
1 pound ziti rigate
1 pound fresh mozzarella
1 cup grated Parmigiano Reggiano cheese
Bring a large pot of water to a boil for the pasta.
Heat the olive oil in Dutch oven over medium-high heat. Add the fennel seed and beef and season with salt and pepper. Add the sausage and brown and crumble both until caramelized, breaking the meats up into small bits. Add the rosemary, onion and garlic and cook, partially covered, about 5-7 minutes, stirring occasionally to soften the onion. Deglaze the pan with a little wine; add the stock and tomatoes and simmer for 30 minutes.
Cook the pasta for about 6 minutes, just shy of al dente. Toss the pasta with the sauce and place in a casserole. Top with cubes of mozzarella and sprinkle with the Parmigiano Reggiano. Bake from room temperature at 400ºF, until the cheeses are melted and bubbly, 20 minutes. If cooking from refrigerated or frozen, after the pasta comes to room temperature, cover with foil and bake for 30 minutes, then uncover to lightly brown, another 10-15 minutes.

Mega Pizza Margaherita

November 6, 2014 in Course: Main, Cuisine: Fruits & Vegetables, Cuisine: Italian, Skill Level: Moderate

2 tomatoes crushed
1 tablespoon olive oil
1 cup basil, chopped
2 cups parmesan, grated
2 pound mozzarella, sliced
Basic pizza dough ( Recipe Follows)
Ingredients for Basic Pizza Dough:
1 package actve dry yeast
1 cup warm water
3 cups flour
2 or 3 tablespoons olive oil
Salt to taste
Preheat the oven to 500 degrees F
In a shallow bowl, combne tomatoes, olive oil, salt and pepper and mix together until smooth.
Divide it between 2 pizzas and spread evenly.
Sprinkle basil on top of the sauce. after that sprinkle parmesan.
Finally divide mozzarella slice between 2 pizzas and bake them for about 8 or 10 minutes until cheese melthed and golden brown.
Method for Basic Pizza Dough:
In a bowl, combine yeast with warm water, olive oil, salt and stir well.After about 5 minutes, add about half of flour and mix them together well.Add remaining the flour and mix with your hand.
adding extra flour if necessary. Dough not be sticky.
Cover dough,put it away in a warm place and let rise until doubled in size, about 1 hour.
Preheat the oven to 500 degrees F. Divide dough into 2 parts ( for 2 pizzas ) and shape them. Transfer dough to a pizza place.
Avatar of Jessica

by Jessica

Italian Cheese steak

October 20, 2014 in Course: Main, Cuisine: Italian, Skill Level: Easy



beef steak
olive oil
green and red pepper, sliced
American cheese
Italian sandwich rolls

Place beef, Wine and olive oil in the slow cooker crock. Cook it about 4 hours.
Preheat the oven to 350 degrees F. Cook mushrooms, onion with green and red pepper until are soft.
Slice beef. Divide beef and vegetables among the rolls with 3 slices Cheese.
Place sandwich in preheat oven until cheese melted about 10 or 15 minutes
serve hot.

The Ultimate Lasagna

September 24, 2014 in Course: Main, Cuisine: Italian, Skill Level: Easy



2 pound dried lasagna noodles
Extra-virgin olive oil
2 pounds ground beef
2 pound ground Italian sausage
1 onion, chopped
2 cloves garlic, sliced
3 carrots, chopped
2 stalks celery, chopped
2 tablespoons chopped fresh basil
1/4 cup finely chopped Italian flat-leaf parsley
1 tablespoon chopped oregano leaves
2 tablespoons all-purpose flour
2 cups red wine
2 (28-ounce) cans tomatoes (recommended: San Marzano)
3 tablespoons heavy cream
1 teaspoon ground cinnamon
2 quarts ricotta cheese, (2 containers)
2 eggs, lightly beaten
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping


Preheat oven to 350 degrees F.

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.

In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.

To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.