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Popular Italian Food and
Recipes The actual origins
of this and all my Italian recipes were handed down from my
Grandmother, who came to America from Naples, Italy somewhere around
1911.
All of the Italian recipes were
original written on those little 3x5 index cards and are very
yellowed and faded. Needless to say none of them had any pictures
attached. I thought the Pictures adds to the scrumptious delight. I
scoured the Internet to get a few pictures of some of the most
popular dishes.
Unfortunately, I wasn't able to find
pics for all of my recipes but I want to tell you, you will enjoy
these foods just the same.
Since one of the most popular foods
on this planet is Pizza, I think that Italian food and recipes are
an excellent place to start.
Pizza is definitely a universal food and the variations are almost
endless. I won't get into toppings as it is almost impossible to
please everyone. I do think it is important to be able to create the
basic ingredients for Pizza.
The dough and sauce are the 2 most important parts of your Pizza
Pie so I will give you my recipe for both. As for the Mozzarella
Cheese, personally, I never use imitation or low calorie. It just
doesn't taste the same to me!
Pizza Dough
A good, basic recipe for making your own pizza dough at home.
Makes 4 Medium or 8 Individual Pizzas. This pizza dough is quick to
assemble and freezes well.
If you make it ahead as I do, all you need to do is defrost it
the day you plan to make pizza. We usually make 8 individuals balls
of dough which gives everyone their own choice of toppings.
Ingredients
2 Pkgs. Dry-Active Yeast
2 Cups Warm Water - Body Temperature
7 Cups Flour, All-Purpose
1 Teaspoon Salt
Stir yeast into 1/2 warm water, mixing completely. Blend in 1 cup of
flour, mixing well. Cover bowl and let rise in warm place for half
an hour or so or till the starter is full of bubbles. Stir the salt
into the remaining flour, mix well, and add to the starter. Pour in
all but 1/4 cup of the water, and start beating by machine at slow
speed and gradually increase to medium, or mix completely by hand.
Knead for a good 5 minutes, adding additional drops of water till as
needed till the dough is smooth.
When it forms a smooth ball that includes all the flour from the
sides of the bowl, transfer to a floured board and knead several
times till smooth and elastic, and holds it's shape when bent back
and forth between your hands. Form dough into a ball, dust with
flour, and place in a lightly floured bowl. Cover and let rise till
doubled, about 2 hours. To finish the dough, turn out onto a floured
surface and knead for 2 minutes. You may now use it by either
forming into 8 individual pizzas, or divide it into 4 pieces, making
one pizza for two and freezing the rest into 3 remaining balls, well
wrapped.
The dough may be kept in the refrigerator over night, in a well oiled pan,
brushed with oil, and covered with plastic wrap. To use, remove and
let warm to room temperature, and then form into pizzas as desired.
To quickly warm refrigerated dough; place in a microwave-proof bowl, cover
with plastic wrap with several holes poked in, and microwave on
"defrost" for two minutes. To defrost a ball of frozen dough;
Microwave on "defrost" one to two minutes, let rest five minutes,
then defrost for another minute. Let rest another five minutes then
knead and squeeze to soften any lumps; let rest to come to room
temperature.
Marinara and
Pizza Sauce
There really isn't any difference between either and this is a nice,
easy recipe to follow
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
salt & pepper to taste
- Place garlic and olive oil in large sauce pan.
- Turn heat to medium and cook until garlic is soft and
lightly browned.
- Crush the tomatoes and add with their juices.
- Fill empty tomato can 1/4 of the way with water and pour in
with tomatoes
- Add basil, oregano, salt and pepper. Bring to a boil,
then lower heat to a simmer and cook until thickened
approximately 20 to 30 minutes.
This will make enough sauce for 3 large pies.
I use this same basic recipe for everything that calls for sauce.
You can certainly add many other items, such as, mushrooms, green
peppers etc.
Cream Puffs
I don't know if these are Italian or not but I absolutely love them.
I included a recipe for 2 different kinds of filling. They are both
wonderful!!
1 cup water 1/2 cup butter or margarine 1/4 tsp salt 1 cup flour
4 large eggs
Preheat oven to 400 degrees F. In a medium saucepan, combine
water, butter and salt. Bring to a boil and remove from heat. With a
wooden spoon, beat in flour all at once. Return to low heat.
Continue beating until mixture forms a ball and leaves side of pan.
Remove from heat.
Beat in eggs, one at a time, beating hard after addition until
smooth. Continue beating until dough is satiny and breaks in
strands. For large puffs, drop by heaping TB, 2-inches apart, on
ungreased baking sheet. For little puffs, the dough should be about
the size of a walnut. Bake until puffed and golden (40-45 minutes
for large) (25-30 minutes for small) Puffs should sound hollow when
lightly tapped. Let cool completely on wire rack. To serve, with a
sharp knife, cut off tops crosswise. Scoop out any soft dough. Fill
with filling of choice. Replace tops. Frost tops with glaze or
sprinkle with confectioners' sugar.
Pastry Cream Filling 2 cups milk 1/2 cup sugar, divided 6
large egg yolks Pinch salt 1/3 cup flour 2 tsp. vanilla extract 1/2
tsp. cinnamon In a saucepan, bring the milk to a boil with 1/4 cup
of sugar. Whisk the egg yolks in a bowl with the salt and remaining
sugar. Sift the flour over the egg mixture and whisk it in until
smooth. When the milk boils, slowly whisk one-third of it into the
egg mixture. Then slowly add the egg mixture to the milk in the
saucepan. You must follow these steps to gradually raise the
temperature of the eggs. If you add them all at once to the hot milk
they will curdle. Return the saucepan to a medium heat and again
bring to a boil, whisking continually. The mixture should begin to
thicken. Allow it to boil for another minute. Remove from heat.
Whisk in the vanilla and cinnamon. Transfer the pastry cream to a
bowl.
Press plastic wrap against the surface. Refrigerate until very cold,
about 2 hours.
Whipped Cream Filling 3/4 cup heavy cream 2 TB. sugar 1/2
tsp. vanilla Combine ingredients in bowl of electric mixer. Mix on
high until soft peaks form. Fill puffs. Sprinkle with confectioners'
sugar or glaze. |
Spaghetti with
Italian Meatballs
First, start by cooking your Marinara Sauce. While that is
cooking, we can make our Meatballs
Ingredients For Meatballs
1 slice bread, moistened
1 slightly beaten egg
1-1/2 teaspoons dried Italian seasoning, crushed
1/4 teaspoon fennel seed, crushed
1/8 teaspoon salt or so
1/8 teaspoon ground red pepper (optional)
1 lb. very lean ground beef
1 lb. spaghetti
2/3 cup chopped onion
4 cloves garlic, minced
2 tbsp oregano or so
2 tbsp parsley flakes or so
Directions
For meatballs, in a large mixing bowl crumble up the ground beef,
stir together, egg , onion, 1/4 teaspoon of the Italian seasoning,
fennel seed, salt, and ground red pepper, moistened bread, garlic,
parsley and oregano.. Shape into about 16 meatballs.
To cook Meatballs.
I use a cast iron frying pan with about 1 inch of corn oil.
Place meatballs in pre-heated hot oil (test the oil with a few drops
of water. If it sizzles, it's ready) Reduce heat to medium. Cook
meatballs evenly, turning occasionally until brown. I always make
extra just so I can check for doneness. I like to eat a couple too!!
When meatballs are done, I put them in the Marinara sauce and let
them simmer for at least 1 hour. I also fry Italian Sausage in the
oil and add that to the sauce as well. Simmer sausage until nice and
tender. YUM!!
Note: You may use Olive oil but Olive Oil is a little expensive
and I rather use it for ingredients rather that cooking.
Meanwhile, cook pasta according to package directions. Drain
well.
Chicken
Parmesan
This is one of my daughters absolute favorites. I hope you enjoy it
too!
Chicken sautéed with garlic and Italian seasonings and served
with a rich tomato sauce and parmesan cheese. A great week-night
dinner.
Ingredients:
Marinara Sauce (recipe in left hand column)
• 3 Tbsp extra virgin olive oil
• 6 boneless skinless chicken breasts
• 8 oz block parmesan cheese (not grated)
• 3 cloves of garlic
• 5 Tbsp Italian seasoning
• 1 lb spaghetti cooked
• 4 Tbsp parsley, chopped
Method:
Preheat oven to 350 degrees. Sprinkle both sides of each breast
with Italian Seasoning. Coat large skillet with olive oil and add
the chicken breasts and garlic. Cook chicken breasts with garlic for
about 10 minutes on each side until well browned. Remove breasts
from pan. Let cool just a little. Cut chicken breasts almost in
half, leaving one side uncut to form a hinge.
Cut 4 slices of parmesan cheese about 1/4 in thick. Nestle a
slice of cheese inside each chicken breast, (use more if you like it
more cheesy)
In a non-stick 9x13 bake pan coat bottom of pan with Marinara
sauce. Lay chicken breast with parmesan cheese in center in a single
layer. Smother completely with Marinara sauce. Grate parmesan cheese
on top of each breast. Place the entire pan in the oven and bake
until cheese is melted and slightly browned. Arrange a portion of
spaghetti on each plate. Place a chicken breast on each pile of
spaghetti, top with sauce, and sprinkle with parsley.
Notes: I also like to add a slice of Parmesan Cheese to the
top of the Chicken Breast. You can also just sprinkle some
Grated Parmesan Cheese to the Top of the breasts if you don't like
it as cheesy as we do.
Number of servings: 6. I also serve this with a side dish of
spaghetti and a nice Garden salad
Minestrone
Soup
Positively, my all time favorite soup. I can make an entire meal
around Minestrone. Add a little salad and some Garlic bread.
MMMMMMMM.....
This low-fat vegetable soup uses frozen cheese-filled tortellini
instead of the plain pasta which is usually found in minestrone
soup. Kidney beans, carrots, red onion, celery, garlic and tomato
puree, plus herbs, are also used here.
Ingredients:
9 Ounces Cannellini Beans
1 Pound Spinach, Chopped
2 Zucchini, Cut
Into Small Cubes
1 red onion, chopped
2 garlic cloves, crushed & chopped 1 bunch fresh parsley, chopped
Large can tomato puree
2 quarts vegetable broth
4-5 sliced carrots
3 celery stalks sliced
1 small can kidney beans drained, (optional)
1 (12oz.) frozen small cheese tortellini (optional)
1 tsp salt, or to taste
1/2 tsp pepper
1 tbsp oregano
1 tbsp basil
1 Large Potato, Peeled And Cut Into 1 1/2 Inch Pieces
1 Cup Chopped, Peeled Tomatoes
(optional)
2 tsp olive oil
7 Ounces (200g) Rice (optional)
Fresh shredded parmesan cheese
Method:
In a large saucepan, heat the oil, then sauté the onion, celery,
carrots and garlic until soft. Add the potatoes, tomatoes, and
water, and mix everything together. Cook for about 20 minutes over
low heat. Add the zucchini and beans, cover and simmer for 1 hour.
Add the Cannellini beans, spinach, and rice, cover and simmer 20
minutes or until the rice is tender.
Notes:
If you use tortellini instead of rice, like I do, (this is a great
addition), add tortellini about 20 minutes before soup is done. This soup is so easy and quick it will quickly become a family
favorite; it is also great for pot lucks or parties. No one will
suspect it is low in fat and vegetarian. You are gonna love this!
Garlic
Bread
 What Italian dinner would be complete without Garlic Bread. Here
is a quick and easy way to make it.
Pre-heat oven to 450 degrees. Start with a fresh loaf of Italian Bread. Slice the length of the
loaf down the middle, spread evenly with Margarine or butter if you
prefer, sprinkle with Garlic Salt
Buon Appetito! |
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