Posts Tagged ‘Italian recipes’

Tuscan Pasta With Tomato-Basil Cream

Tuscan Pasta With Tomato-Basil Cream

1 (20-oz.) package refrigerated four-cheese ravioli*
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white wine
2 medium-size fresh tomatoes, chopped**
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips


1. Prepare pasta according to package directions.

2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

*1 (13-oz.) package three-cheese tortellini may be substituted.

**1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.

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Italian Mini Frittatas

Italian Mini Frittatas

2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
2 thin slices prosciutto, finely chopped
1/4 cup chopped shallots
1 teaspoon butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
4 egg whites
2 eggs
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded Asiago cheese
1/2 cup canned water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3/4 teaspoon salt
1/2 teaspoon white pepper

Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.
In a small nonstick skillet, saute prosciutto and shallots in butter until shallots are tender. Add garlic; cook 1 minute longer. Remove from the heat; set aside.

In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the cheeses, artichokes, basil, salt, pepper, and reserved tomatoes and prosciutto mixture.

Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm. Yield: 1 dozen.

Recipe found here: Italian Mini Frittatas

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One-Pot Ribollita

Ribollita means “re-boiled”. This is like a stew.

One-Pot Ribollita


1 (14 oz.) can cannellini beans (or white kidney beans), rinsed and drained
1/4 pound pancetta, chopped
1 large white onion, chopped
1 sweet potato, (baked for 45 minutes at 400º F.) peeled and diced
2 ribs celery, with leaves, chopped
1 carrot, peeled and chopped
1 heirloom tomato, seeded and chopped
1 bunch swiss chard, thinly shredded
1 bunch Tuscan or Black kale, separated from stems, thinly shredded
1 bay leaf
2 cloves garlic, minced
3 slices stale, white peasant bread (Italian country-style), torn into pieces
2-3 sprigs rosemary
3-4 tablespoons extra-virgin olive oil; plus extra for garnish
2-3 cups chicken stock
1 cup water
kosher salt and freshly ground pepper, to taste
1/8 teaspoon nutmeg
freshly grated Parmesan cheese, garnish


In a large pot, heat olive oil over medium-high heat and add pancetta. Cook for 2-3 minutes, or until browned.
Stir in sweet potato, garlic, carrot, onion, celery, rosemary and bay leaf.

Season with salt and pepper and cover pot to cook the vegetables, stirring occasionally, for 10 minutes.

Add tomato, swiss chard and kale to the mixture, and season with nutmeg. Then add the beans and pieces of bread.

Pour in the chicken stock and water and bring to a boil. Cook for 2-3 minutes, then reduce heat and let simmer until thickened.

Remove from heat, divide into bowls and garnish with more olive oil and Parmesan cheese. Serve hot.

Serves 6

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Italian Grilled Cheese Sandwiches

Italian Grilled Cheese Sandwiches

8 slices Italian bread
4 tablespoons prepared pesto
4 slices provolone cheese
4 slices part-skim mozzarella cheese
5 teaspoons olive oil
Marinara sauce warmed, optional

Spread four bread slices with pesto. Layer with cheeses; top with remaining bread. Spread outsides of sandwiches with oil.
In a large skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted. Serve with marinara if desired. Yield: 4 servings.

Recipe found here: Italian Grilled Cheese Sandwiches

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Spaghetti alla Carbonara

Spaghetti alla Carbonara

1 Tbsp olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
1-2 garlic cloves, minced, about 1 teaspoon (optional)
3-4 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghetti pasta (or bucatini or fettuccine)
Salt and black pepper to taste

1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

3 In a small bowl, beat the eggs and mix in about half of the cheese.

4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.

Serve at once with the rest of the parmesan and freshly ground black pepper.

If you want, sprinkle with a little fresh chopped parsley.

Yield: Serves 4-6.

Recipe found here: Spaghetti alla Carbonara

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Moonstruck Eggs

Moonstruck Eggs
or Egg in a Basket, Egg in a hole

4 slices Italian bread
4 eggs
1/2 red bell pepper, seeded,cut into thin strips
1/2 small onion, peeled,halved,sliced thinly
 fresh ground pepper, to taste
 extra virgin olive oil
1 clove crushed garlic (optional)

< 30 mins Breakfast

Heat a small amount of olive oil in skillet on medium heat.

Add sliced red peppers, sliced onions, and crushed garlic and saute until vegetables are soft& tender, but not mushy.

Using a slotted spoon, remove peppers& onions to a plate and keep warm.

Drain excess oil, if necessary, leaving just enough to keep bread and eggs from sticking to your pan.

Reduce heat to low.

You may even need to add a bit more oil depending on your pan.


Make a nest in each slice of bread by tearing out some of the center and set bread slices into skillet.

Let the bread brown for a few seconds, then flip over.

Immediately crack an egg into the nests of each slice of bread and cook until eggs are set to your liking.

You may flip over if desired, but it will not be as attractive as sunny side up.

(Tip: If you place a lid over your pan after you crack the eggs, this will help the yolks cook faster.) The trick is to work quickly and also not to have heat set too high or you will burn your eggs/bread.

While the eggs are cooking, you may return the vegetables to the pan and push them to one side to reheat them if necessary.

Serve eggs with the roasted peppers& onions on top of egg nests or on the side.

Season with salt & pepper to taste.

Recipe found at Recipe Zaar: Moonstruck Eggs

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