Hi all, after some awesome recipes in the egg thread , with a huge thanks to Reha for sharing all the awesome recipes , I thought I will ask for some easy italian recipes ?
Please do share 
Chicken Parmesan
Shrimp arrabiata
Basil pesto with any type of pasta
I like to make a quick and simple pasta with olive oil, basil leaves, crushed garlic, cherry tomatoes and loads of really good quality Parmesan. Tastes so fresh and light and delicious.
Re: Italian food , recipe hunt
I steal recipes off of Olive Garden’s websites alllll the time. They’re pretty good too. This is one I use…but instead of shrimp I use chicken breast which I cook separated before adding into the pasta in a touch of olive oil and Italian seasoning.
Shrimp and Angel Hair with Lemon Caper Cream Sauce
¼ cup olive oil
1 lb shrimp, peeled and deveined
1 tsp garlic, chopped
2 Tbsp drained, capers
¼ cup white wine - instead of the wine I use sparkling apple juice
2 lemons, juiced
1 lemon, thinly sliced
2 cups heavy cream
White pepper to taste
Salt to taste
8 oz angel hair pasta, cooked according to package directions
1 tsp parsley, chopped
Procedures
- HEAT oil in saute pan. Add garlic and capers and cook for 30 seconds. Add wine and lemon juice; cook until reduced by half.
- ADD shrimp and cook for 2 minutes. Turn. Add cream; cook for 2 minutes or until sauce slightly thickens. Season sauce with salt, white pepper and parsley.
- ADD hot, drained pasta to sauce, stirring to thoroughly coat pasta. Add lemon slices.
- TRANSFER to large serving platter, sprinkle with parsley and serve immediately.
Re: Italian food , recipe hunt
Tortellini in Mushroom Walnut Cream Sauce (I usually eliminate the walnuts…this recipe is superrr simple though)
12 oz ravioli or tortellini, cooked according to package directions
2 Tbsp extra virgin olive oil
8 oz mushrooms, sliced
1/4 cup walnuts, chopped
1 cup heavy whipping cream
1/4 tsp black pepper
1 1/2 cups freshly grated Parmesan cheese
Procedures
- HEAT olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil.
- DRAIN pasta and place on a serving plate. Pour sauce over pasta.
- GARNISH with parsley. Serve immediately.
Re: Italian food , recipe hunt
Tomato and Mozzarella Caprese - one of my favorites
I make sandwiches out of these for parties. I use mozzarella balls and cherry tomatoes and caprese salad skewers. You can also use peso sauce in this recipe if you wish.
8 thick slices of vine-ripened tomatoes
2 Tbsp balsamic vinegar
8 medium fresh basil leaves
*12 oz fresh mozzarella cheese, sliced into 8 slices
Dry oregano leaves to taste
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 Tbsp extra-virgin olive oil
Procedures
- ARRANGE sliced tomatoes on a large platter.
- PLACE one basil leaf on top of each tomato slice.
- PLACE one slice of mozzarella on top of each basil leaf.
- SPRINKLE oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.
Italian omelette:
Ingredients:
3 eggs
Salt (according to taste)
Black pepper (half tsp)
Optional ingredients:
Mushrooms
Boiled noodles
Green onion
Carrots
For sauce:
Knorr chicken cubes (1 packet)
Water (1cup)
Ketchup (2 tbsp)
Soya sauce (1 tsp)
Salt (half tsp)
Black pepper (1tsp)
Cornflour (2 tbsp)
Vinegar (1 tsp)
Method:
For sauce
Take 1 cup water in a pan and add all the ingredients (chicken cubes,ketchup,soya sauce,salt,pepper,cornflour,vinegar,noodles,carrots,green onion and mushrooms) in it except cornflour ,put the pan on low flame and stir till the chicken cube melts then add cornflour.
For eggs:
Add salt pepper in the eggs and make omelette.Pour the sauce over the omelette and serve with rice.
Re: Italian food , recipe hunt
One of my favorite tips when making pasta sauces is to reserve some of the water the pasta has boiled in. It is starchy, and acts as a wonderful thickener/binder when making a simple pan sauce. You don’t have to add loads of cream or butter to thicken 
Re: Italian food , recipe hunt
BREAD FRUIT PUDDING - I actually had this at someone’s house…deeelish!
3 cups cubed bread (stale, firm, crust trimmed)
1 cup milk (for soaking)
4 eggs
1 cup heavy cream
pinch salt
1/2 cup sugar
1 lemon (zest, fine)
2 Tbsp all-purpose flour
2 Tbsp cornmeal
2 apples, peeled, cored, and sliced
1 pear, peeled, cored, and sliced
1/2 cup red seedless grapes, sliced in half
1/4 cup raisins
Butter (as needed)
2 Tbsp fresh rosemary, chopped (2 tsp dry)
2 Tbsp sugar
1 Tbsp olive oil
Procedures
Pre-heat oven to 350ºF.
PUDDING PREPARATION
-
SOAK bread in milk for 2 minutes until evenly saturated.
-
BLEND eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins.
-
COAT a 10 - 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil.
-
BAKE for approximately one hour or until knife inserted in center comes out clean.
PLATING SUGGESTION
Serve the pudding warm with ice cream. Garnish with rosemary sprig.VARIATIONSDrizzle with caramel sauce Bake in individual baking cups Use melted vanilla ice cream for vanilla sauce Add 1 Tbsp. cinnamon to recipe******
Re: Italian food , recipe hunt
Fra Diavolo Sauce Fra Diavolo Sauce With Pasta Recipe - Allrecipes.com
(I make this without the shrimp/scallops. a lovely pasta we often eat with roast chicken, sauteed chicken breast or fish. Use the posted reviews for revisions in the recipe )
-
4 tablespoons olive oil, divided -
6 cloves garlic, crushed -
3 cups whole peeled tomatoes with liquid, chopped -
1 1/2 teaspoons salt -
1 teaspoon crushed red pepper flakes -
1 (16 ounce) package linguine pasta -
8 ounces small shrimp, peeled and deveined -
8 ounces bay scallops -
1 tablespoon chopped fresh parsley
Directions
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
Re: Italian food , recipe hunt
Cajun Chicken Pasta Recipe - Allrecipes.com
( I have made this recipe countless of times, again read the reviews. I d o it all by 'andaaza' now. You can tweak this recipe whichever way you like. I use chicken breasts or shrimp for this recipe.
I don’t use heavy cream anymore, I use milk and half and half combo)
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4 ounces linguine pasta -
2 boneless, skinless chicken breast halves, sliced into thin strips -
2 teaspoons Cajun seasoning -
2 tablespoons butter -
1 green bell pepper, chopped -
1/2 red bell pepper, chopped -
4 fresh mushrooms, sliced -
1 green onion, minced -
1 1/2 cups heavy cream -
1/4 teaspoon dried basil -
1/4 teaspoon lemon pepper -
1/4 teaspoon salt -
1/8 teaspoon garlic powder -
1/8 teaspoon ground black pepper -
2 tablespoons grated Parmesan cheese Check All Add to Shopping List **Directions**
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
- In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
- In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
-
PREP *15* mins -
COOK *15* mins -
READY IN *30* mins
Re: Italian food , recipe hunt
Orzo with Parmesan and Basil Recipe - Allrecipes.com
(Another fave side dish in our home, can serve with just about anything, again tweak away at this recipe )
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1 cup uncooked orzo pasta -
1 (14.5 ounce) can chicken broth -
1/2 cup grated Parmesan cheese -
1/4 cup chopped fresh basil -
salt and pepper to taste -
2 tablespoons chopped fresh basil Check All Add to Shopping List Directions
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
- Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
- Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Re: Italian food , recipe hunt
i love italian food, but I notice alot of recipes (didnt read through the ones on here) call for wine or sherry/other alcohol etc. Any websites that list non-alc subs?
Re: Italian food , recipe hunt
I use Welch’s sparkling juices for those.
Re: Italian food , recipe hunt
Red wine substitutes:
• Chicken, beef, or vegetable stock
• Grape, pomegranate, or cranberry juice
• For acidity or deglazing, add about a tablespoon of red wine vinegar or balsamic vinegar per cup of stock or fruit juice
• For sweetness, add sugar or honey
White wine substitutes:
• Verjus
• Chicken or vegetable stock
• White grape or apple juice
• For acidity or deglazing, add about a tablespoon of white wine vinegar or lemon juice per cup of stock or fruit juice
• For sweetness, add sugar or honey
Source: Cooking Without Alcohol: Substitutes for Red and White Wine | The Kitchn
Re: Italian food , recipe hunt
I use this site Alcohol Cooking Substitutions - Alcohol Substitute Recipes
Paula Deen 16 Alcohol Substitutes for Cooking — PaulaDeen.com
Here is a helpful list of replacement ingredients for alcohols commonly found in recipes:
Beer or ale: for light ale use chicken broth or white grape juice, for darker ales use beef broth or mushroom stock. Non-alcoholic beer can also be used. In a batter recipe replace beer with soda water.
Red wine: chicken or beef broth, red wine vinegar diluted with water, grape juice mixed with a little red wine vinegar, water or tomato juice. Use 1 Tablespoon red wine vinegar to 1-cup liquid for diluting. Add a tablespoon of sugar for sweet wine.
Amaretto: almond extract
Brandy: use fruit juice with corresponding flavor, for example apricot juice for apricot brandy.
Orange liquor: Frozen orange juice concentrate
Sake: white grape juice with lemon zest or rice vinegar diluted with water
Sherry: orange or pineapple juice
Dry vermouth: white grape juice or white wine vinegar
Sweet vermouth: apple or grape juice or balsamic vinegar
White wine: chicken broth, white wine vinegar diluted with water, ginger ale or white grape juice mixed with a little lemon juice. Use 1 TBSP vinegar or lemon juice to one-cup water or grape juice. Add a tablespoon of sugar for sweet wine.
Kahlua: chocolate extract mixed with espresso powder, coffee syrup or coffee extract
Bourbon: vanilla extract
Rum: rum flavoring or pineapple juice
Frangelico: hazelnut or almond extract
Hard cider: apple juice, sparkling apple juice or cider
Champagne: Sparkling grape juice or ginger ale
Sometimes it doesn’t make any difference and using water for those 2/3 tablespoons of water will do the trick.
Re: Italian food , recipe hunt
awesome, that’s what i was looking for.
Re: Italian food , recipe hunt
Italian Ricotta cheese cookies
2 cups sugar
1 cup margarine or butter, softened
1 container (15 ounce size) ricotta cheese
2 teaspoons vanilla extract
2 large eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cup confectioners’ sugar
3 tablespoons milk
red and green sugar crystals (If making for holidays)
Preheat oven to 350 degrees F. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, vanilla, and eggs until well combined.
Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft). With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough.
When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth. With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals. Set cookies aside to allow icing to dry completely, about 1 hour.
- See more at: Best Italian Ricotta Cheese Cookies
Re: Italian food , recipe hunt
Sun-dried tomato, pesto and chicken pasta
You will need:
For the pesto:
2 cups packed fresh basil leaves
2-3 cloves garlic
¼ cup pine nuts
190ml extra virgin olive oil
Salt and freshly ground black pepper, to taste
½ cup freshly grated Pecorino cheese
For the pasta:
250g sun-dried tomatoes
250g basil pesto
4 chicken breasts
500g fresh pasta
Handful of pine nuts
Black cracked pepper, to taste
Flakey sea salt, to taste
Method/Directions
For the pesto:
-
Place the basil, garlic, nuts and 140ml of the olive oil in the processor and process until finely chopped. Season to taste. -
Add the remaining oil while pulsing until incorporated. -
Transfer the pesto to a mixing bowl and stir in the cheese.
**
For the pasta:** -
Place a pot of water for the pasta on to boil. -
Flatten the chicken breasts by placing them (one at a time) under some clingfilm and bashing them with the back of a pan. -
Pan-fry them in a bit of olive oil– about 3 minutes per side – and set aside. -
Place the pasta into the water with a good pinch of salt. -
Toast the pine nuts by placing them in a small pan and rolling them around. -
Drain the pasta and pile it all on plates, sprinkling the pine nuts on at the end and garnishing with fresh basil.
Re: Italian food , recipe hunt
Chicken Piccata
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Read more at: Chicken Piccata Recipe : Giada De Laurentiis : Recipes : Food Network
Re: Italian food , recipe hunt
I’ve made this as an appetizer before, they are so delish!
Arancini di Riso (risotto balls)
Ingredients
Vegetable oil, for deep-frying
2 large eggs, beaten to blend
2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
Salt
Directions
Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
Mushroom Risotto with Peas:
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour