Category: Italian

Categories
Chicken Chicken Breasts Gnocchi Italian Mushrooms Onions Spinach

Chicken Gnocchi Soup

Chicken Gnocchi Soup

Chicken Gnocchi Soup

Chicken Gnocchi Soup

2 chicken breasts, diced
200g box of mushrooms, sliced
1 teaspoon minced garlic
1 teaspoon dried minced onion
3 cups chicken broth
1 cup milk
3 oz cream cheese
3 cubes frozen spinach
fresh basil, thinly sliced
grated Parmesan cheese

Saute mushrooms in 1 tablespoon coconut oil.
Remove to a bowl.
In same pan, saute chicken in 1 tablespoon coconut oil.
Add garlic and onion and saute one minute.
Add mushrooms back to pot.
Pour in broth and milk and bring to a boil.
Add Gnocci.
Simmer for 10 minutes.
Stir in basil.
Add cream cheese and stir until melted.
Serve with grated Parmesan cheese.

[amd-yrecipe-recipe:9]

Categories
Italian Rice Side Dishes

Risotto Florentine

This was a risotto improvisation that turned out wonderful!  Very rich and filling dinner.

12 oz bag Arborio Rice
2 Tbsp. butter
8 oz mushrooms, diced
1 large onion, diced
1 cup white wine
1 tsp. garlic powder
1/2 cup frozen spinach
5 cups chicken broth
3/4 cup Parmesan cheese

In a heavy saucepan, saute rice in 1 Tbsp. butter, stirring constantly.  Add mushrooms, onion and garlic powder.  Saute until onion is tender.  Stir in spinach.  Add wine and saute until absorbed.  Slowly add 1 cup broth, stirring frequently.  As the liquid cooks down, continue to add remainder of broth, 1/2 cup at a time, until all broth is used and the mixture is very creamy.  Fold in the cheese, pepper and remaining butter.

Categories
Italian Main Dish Pasta

Red Pesto and Vegetable Penne

1/4 cup olive oil
1 eggplant, cubed
1 red pepper, deseeded and chopped
1 orange bell pepper, deseeded and chopped
12 ounces dry penne pasta
3 tablespoons red pesto sauce
2 tablespoons rice vinegar
fresh ground black pepper
8 ounces feta cheese basil leaves (to garnish)
Heat the olive oil in a large pan, add the eggplant and peppers, and sauté over a moderate heat for 10 minutes until the eggplant is golden and the peppers softened and browned at the edges.  While the vegetables are sautéing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the eggplant and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the vegetables on top. Crumble over the feta cheese and serve garnished with basil leaves.
4  Servings
Categories
Bacon Chicken Italian Main Dish Pasta Seafood

Penne Rustica

Gratinata Sauce:
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.  Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.
Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary
Sauté pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.
6  Servings
Categories
Ham Italian Main Dish Pasta Spinach

Pasta Florentine

1 cup heavy cream
1/2 cup chicken broth
12 oz sliced mushrooms
1 1/2 cups frozen peas
3 cloves garlic
1/4 cup extra virgin olive oil
4 oz ham (Black Forest if possible), julienned
1/4 cup chopped parsley
8 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped
Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.  Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.  Remove pot from heat and stir in grated Parmesan. Toss gently to combine.  Transfer to large serving platter. Garnish with chopped parsley and serve. 
Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.
4  Servings
Categories
Chicken Italian Pasta

Olive Garden’s Chicken Milanese

Sauce & Pasta:
1/2 cup butter, unsalted
4 garlic cloves, minced (or 1 Tbsp)
1 cup white wine
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup Parmesan cheese, grated
1/4 tsp black pepper, to taste
1/2 tsp salt
8 cherry tomatoes, halved
1/4 cup spinach, chopped
8 roasted garlic cloves, minced (or 4 Tbsp)
1 20-oz package tortelloni or tortellini, cooked according to package directions
Chicken:
4 boneless, skinless chicken breasts
1/2 cup flour
3 large eggs
1/4 cup milk
1 cup Panko breadcrumbs
1/2 cup Parmesan cheese, grated
3 tsp fresh parsley, chopped
1 1/2 tsp Italian seasoning
1 Tbsp garlic, chopped
1/4 tsp black pepper
4 Tbsp Colavita Extra-Virgin Olive Oil
4 lemon wedges
Flatten chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½” thick.
Whisk eggs and milk together in a flat-bottom bowl.  Mix breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.  Dredge chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.  Melt butter in sauce pan over medium heat.  Add minced garlic and sauté for 1 minute. Add flour and stir well until well-blended. Add white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.  Add roasted garlic, pepper and salt. Stir until well blended.  Add tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.  Heat olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF.  Add cooked, drained tortelloni pasta to sauce and blend well.  Transfer chicken to a large platter and serve with hot, creamy tortelloni.  Garnish with fresh parsley and lemon wedges.

4  Servings

Categories
Chicken Italian Main Dish

Olive Garden’s Chicken Marsala

1/4 cup cake flour (Wondra)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
4 chicken half breasts -boneless, skinless
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine
In shallow dish, combine flour, salt, pepper and oregano; stir to blend.  In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.  Dredge chicken in seasoned flour; shake off excess; sauté in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.  Transfer to plates and serve.
4  Servings
Categories
Italian Soups

Minestrone Genovese

1oz. dried porcini mushrooms
1/4 lb. Swiss chard, stems removed
1/4 lb. spinach, stems removed
Salt
2 small zucchini, diced
2 medium white potatoes, peeled and diced
2 Japanese eggplants, peeled and diced
2 tbsp. extra-virgin olive oil
2 cups pasta
2 cups cooked white beans
2 tbsp. pesto (see recipe below)
Freshly ground black pepper  
Soak porcini in 2 cups warm water until soft, about 20 minutes. Remove porcini, rinse, chop and set aside. Pour porcini water through a coffee filter and reserve. Chop chard and spinach leaves. Bring porcini water and 6 cups salted water to a boil in a large pot. Add porcini, chard, spinach, zucchini, potatoes, eggplant and oil. Reduce heat to low and simmer, uncovered, for 1 hour. Add pasta to soup. Cook pasta for about 10 minutes, add beans and cook 5 minutes longer. Stir in pesto and season with salt and pepper. Serve hot or, in the Genovese tradition, at room temperature. Sprinkle with parmigiano-reggiano, if you like.
Pesto
2 tightly packed cups stemless fresh basil leaves
2 tbsp. pine nuts
2 cloves garlic, peeled and chopped Coarse salt
1/2 cup mild extra-virgin olive oil
1/2 cup grated parmigiano-reggiano
Crush basil, pine nuts, garlic and a large pinch of salt into a fine paste with mortar and pestle. Drizzle in oil, stirring constantly, then stir in parmigiano-reggiano. Put plastic wrap directly on surface of pesto, then set aside. If using a food processor, put pine nuts, garlic and salt into the bowl of the food processor fitted with a metal blade and blend to a paste. Add basil, drizzle in oil and process until smooth. Transfer to a bowl and stir in parmigiano-reggiano.
Categories
Casseroles Italian Main Dish Vegetables Vegetarian

Eggplant Parmesean – Light Version

Use whole-wheat panko in this recipe; the regular type became soggy in a test.
Eggplant:
2  large eggs, lightly beaten
1  tablespoon  water
2  cups  whole-wheat panko (Japanese breadcrumbs)
1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
2  (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2  cup  torn fresh basil
1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2  teaspoon  crushed red pepper
1 1/2  teaspoons  minced garlic
1/4  teaspoon  salt
1  (16-ounce) container part-skim ricotta cheese
1  large egg, lightly beaten
Remaining ingredients:
1  (24-ounce) jar premium pasta sauce
1/4  teaspoon  salt
8  ounces  thinly sliced mozzarella cheese
3/4  cup  (3 ounces) finely grated fontina cheese
Preheat oven to 375°.
To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
To make filling, combine basil and next 6 ingredients (through egg).   To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
10  Servings
Categories
Casseroles Italian Main Dish Vegetables Vegetarian

Eggplant Parmesan

4 eggplants, sliced 1/2″ thick
dash salt
2 cups seasoned bread crumbs
2 eggs, beaten
4 cups spaghetti sauce
2 cups low fat mozzarella cheese, shredded
1/4 cup Parmesan cheese
Sprinkle salt on slices of eggplant.  Let sit for 30 minutes, blot moisture from eggplant slices. Dip each slice of eggplant in egg then in bread crumbs.  Fry in a small amount of oil until browned on both sides.  Drain on paper towels. Put one cup of sauce on bottom of 13×9″ baking dish.  Layer eggplant slices, top with sauce then cheeses. Bake for 30 minutes at 350 or until cheese is bubbly.
8  Servings