Free Recipes Archive
2 teaspoons olive oil 1 onion, chopped 2 small zucchini (1/2 pound total), cut into 1/4-inch-thick slices 1/2 teaspoon dried basil, crumbled 1/4 teaspoon dried thyme, crumbled 1 can (14-3/4 ounces) stewed tomatoes 1 cup canned chick-peas, drained and rinsed Read More …
1 lb. sea scallops 1 small onion, minced 2 tablespoons butter 1/2 cup dry white wine 1 cup heavy cream 1/2 teaspoon ground nutmeg 1/2 cup seasoned fresh breadcrumbs 1/2 cup grated Parmesan cheese Preheat oven to 400 degrees. Sauté Read More …
Source: La Fontanella – Phoenix, Arizona (originally from Chicago, Illinois) 4 (1-inch) slices of Ahi tuna 2 large onions 1/2 cup red wine vinegar 1/2 cup white wine Chopped parsley 1/2 cup olive oil Sea salt Extra virgin olive oil Read More …
Source: Biga Restaurant, Chef Kevin O’Brien 12 fresh littleneck clams, shucked, shells set aside 1-1/2 cups grated Parmesan Reggiano 1-1/2 cups bread crumbs 1-1/2 tablespoons minced garlic 1/2 cup diced onion 2 teaspoons dried oregano 2 teaspoons paprika 1 tablespoon Read More …
1 pound (500g) fresh prawns 1 bay leaf 1/2 cup (125ml) olive oil 2 very fresh lemons, cut into wedges Serves 4 Cook prawns and bay leaf in boiling water for 3 minutes only. Discard bay leaf. Shell and devein Read More …
Source: Judy Rodgers – Zuni Cafe, San Francisco, California 4 or 5 thick slices bacon, cut into 1/4 to 1/2-inch segments 5 tablespoons extra-virgin olive oil 4 large or 5 small eggs, at room temperature 1/2 cup fresh ricotta cheese, Read More …
2 slices French or Italian bread, torn into small pieces 1/2 cup milk 1 egg, lightly beaten 1 pound beef chuck, ground twice 1/4 pound sweet Italian sausage, removed from casing 6 tablespoons freshly grated imported Parmesan cheese 2 tablespoons Read More …
Magliette di zito (kind of pasta) gr. 600, sardines gr. 700, wild fennel 4 bundles, salt sardines 3 or 4, tomato extract gr. 70, roasted breadcrumbs gr. 100, large size onion 1, raisins and pine seeds gr. 50, roasted almonds Read More …
6 cups unbleached all-purpose flour 2 teaspoons salt 1-1/2 tablespoons dry yeast 2 cups warm water 2 eggs 1/4 cup olive oil 4 medium-sized onions 2 tablespoons dried oregano Extra virgin olive oil for cooking and drizzling Peel and slice Read More …
Yield: 6 servings 2 Whole veal shanks Flour 4 tablespoons Butter 1 teaspoon Salt 1/2 teaspoon Pepper 1/2 cup Celery; finely chopped 1/2 cup Carrots; finely chopped 1 medium Onion; finely chopped 1 Garlic clove; minced 1/2 cup Mushrooms; minced Read More …
These are best grilled over the coals, though you can roast them in the oven if need be. For 6 you will need: 12 veal cutlets, about 1-3/4 pounds in all 1-3/4 cups bread crumbs 2 tablespoons water 2 cups Read More …
1 (3 to 4 pound) beef chuck or rump 8 large garlic cloves, each cut into thick slices 24 to 30 Italian parsley leaves Kosher salt and freshly ground black pepper to taste Vegetable oil All-purpose flour 1 carrot, peeled Read More …
2 cloves garlic, finely minced 1 teaspoon dried oregano Salt and freshly ground pepper 8 thin slices Pancetta (Italian bacon, unsmoked), cut into narrow strips 4 to 5 pound sirloin tip roast 2 tablespoons butter, divided use 2 tablespoons olive Read More …
1/2 oz Dried porcini mushrooms 1/2 lb Lean veal shoulder 1/2 lb Lean beef round; or shin 2 1/2 oz Pancetta; or blanched bacon 4 oz yellow onion 1 lg Carrot 1 lg stalk Celery 5 tb Butter 3 tb Read More …
1 pound baking potatoes 8 ounce Fontina, thinly sliced 4 ounces all-purpose flour 4 ounces butter Salt Make the gnocchi as in basic recipe. In this case, no egg is required in the dough. Also, this gnocchi should be prepared Read More …
Although this soup is well know throughout Italy, it originated in Lombardy, whose capital city is Milan, and is peasant cooking at its best: simple and delicious. 4 tablespoon (60 ml) butter 4 slices Italian bread, about 1/2 inch (1.5 Read More …
2 ounce soft butter 2 whole eggs 4 ounce freshly grated Parmesan cheese 8 to 13 pints of water 1 scant teaspoon salt 1 lb. spaghetti 8 rashers bacon, cut crosswise into 1/2 inch strips 1 scant teaspoon dried red Read More …
2 onions, diced 4 tablespoons olive oil 4 cloves garlic, minced 28 ounces canned whole plum tomatoes, drained and diced 24 black olives, pitted and halved 1 teaspoon hot-pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon Read More …
Source: Maurizio Contartese, Bravo Ristorante Italiano Both northern and southern Italian elements. 6 ounces Italian sausage (take off skins and loosen until like ground meat) 20 ounces canned tomato sauce (chunky style preferred) 1/8 cup chicken broth 3 tablespoons peas Read More …
1 lb tomatoes – skinned, seeded and cut in thin strips or 14 oz tomatoes – canned, drained and roughly chopped 1 chilli (small) – seeded and finely chopped – or to taste 2 cup garlic – very finely sliced Read More …
2 tbsps olive oil 1 tablespoon garlic, minced 1 tablespoon basil, dried 1 teaspoon oregano, dried 2 cans tomatoes, diced 1/4 c parsley, fresh 1-1/2 tsps red pepper flakes pepper 12 black olives, chopped 2 tbsps capers, chopped 1 can Read More …
Source: Chef Luigi – L’Amore, Phoenix, Arizona 6 ounces rigatoni, cooked according to package directions, drained and kept hot 3 shallots, finely chopped 3 tablespoons extra-virgin olive oil 1 tablespoon butter 1/4 cup vodka 3/4 cup tomatoes, finely chopped 1/4 Read More …
Yield: 1 serving 4 ounces spaghetti 1/2 cup olive oil 2 large tablespoons coarsely chopped onion 2 strips bacon, cut into 1-inch lengths 1 teaspoon black pepper 1 egg yolk, lightly beaten 1/4 cup combined Romano and Parmesan cheeses In Read More …
1 lb spaghetti Olive oil (approx 2.5) Tbsp 3 cloves garlic 1 dried red pepper 1 med. red onion 1 28 ounce can diced tomatoes 2-4 tablespoon tomato paste approx. 15 oil cured olives 2 tablespoon capers 2-3 sun dried Read More …
Source: Pronto Ristorante – Phoenix, Arizona 4 pounds 6 ounces large starchy potatoes Approximately 5 cups all-purpose flour Pinch of salt 6 cups marinara sauce 2 cups Parmigiano and Reggiano cheese Boil, peel and mash potatoes; allow to cool. Work Read More …
1-1/2 cup All-purpose flour 1 pinch Salt 1/2 teaspoon Baking powder 2 Eggs 4 teaspoon Sugar 2 tablespoon Butter 1 cup Marsala or dessert wine Olive oil 1/2 lb Ricotta cheese 4 teaspoon Orange flower water 1/2 cup Diced candied Read More …
Servings: 4 4 chicken breasts 4 slices Parma ham 1 tablespoon flour 1 teaspoon dried herbs 2 tablespoon olive oil 1 oz butter 4 oz Fontina cheese 1/4 pt dry white wine Place the chicken breasts between 2 sheets of Read More …
Serving Size : 2 1/4 c Butter 2 tbsps Olive oil 1 med Onion, minced 1 Carrot, minced 1 rib celery, minced 1/4 lb Pancetta, minced 1-1/2 lbs Ground veal (ground beef) Salt and pepper 1 c Dry white wine Read More …
2 teaspoons olive oil 1 onion, chopped 2 small zucchini (1/2 pound total), cut into 1/4-inch-thick slices 1/2 teaspoon dried basil, crumbled 1/4 teaspoon dried thyme, crumbled 1 can (14-3/4 ounces) stewed tomatoes 1 cup canned chick-peas, drained and rinsed Read More …
2 teaspoons olive oil 1 onion, chopped 2 small zucchini (1/2 pound total), cut into 1/4-inch-thick slices 1/2 teaspoon dried basil, crumbled 1/4 teaspoon dried thyme, crumbled 1 can (14-3/4 ounces) stewed tomatoes 1 cup canned chick-peas, drained and rinsed Read More …
1 lb. very thin veal steak 2 truffles, cut into 8 slices (optional) 4 thin slices Prosciutto butter or margarine freshly ground pepper pinch of powdered sage snipped parsley flour olive oil 1/2 cup dry white wine Have butcher flatten Read More …
20 large Green olives in brine, drained 30 large Fresh sage leaves 7 1/2 cups All-purpose flour 2 cups Lukewarm water 1 teaspoon Salt 1/2 teaspoon Freshly ground pepper SPONGE 2 cups Plus 1 tablespoon all-purpose flour 2 ounces Fresh Read More …
2 teaspoons olive oil 1 onion, chopped 2 small zucchini (1/2 pound total), cut into 1/4-inch-thick slices 1/2 teaspoon dried basil, crumbled 1/4 teaspoon dried thyme, crumbled 1 can (14-3/4 ounces) stewed tomatoes 1 cup canned chick-peas, drained and rinsed Read More …