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Category Archives: Italian Cuisine

Tortelloni a la Vodka Recipe

Smirnoff vodka

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Chef Jean Pierre shares one of his favorite recipes for cheese filled tortelloni pasta with an easy to prepare, but delicious, vodka sauce.

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Betty’s Easy Spaghetti with Savory Marinara Sauce

Penne pasta served with tomato sauce

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In this video, Betty demonstrates how to make Easy Spaghetti with Savory Marinara Sauce. This is a great recipe to use if you are in a hurry, and you are looking for a recipe that is tasty and also economical!

Ingredients:

1 medium onion, chopped
3 cloves of garlic, minced
¼ to ½ teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
16-oz. can tomato sauce
28-oz. can crushed tomatoes
3 tablespoons fresh parsley, chopped (You may used dried herbs in this recipe; just use 1/3 as much as listed for fresh herbs.)
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon lemon juice
½ cup shredded Parmesan cheese
16-oz. package uncooked spaghetti (I used only ½ of a 16-oz. package, but I had a lot of sauce left over!)
1 teaspoon salt for cooking spaghetti (optional)

In a deep skillet, heat 3 tablespoons olive oil over medium heat. Add 1 chopped onion, 2 minced cloves of garlic, and ¼ to ½ teaspoon crushed red pepper flakes. Sauté until the onion is clear., about 5 minutes. Add a 16-oz. can of tomato sauce, a 28-oz. can of crushed tomatoes, 3 tablespoons fresh chopped parsley, 1 1/2 tablespoons chopped fresh oregano, 2 tablespoons fresh chopped basil, 1 teaspoon salt, and ½ teaspoon ground black pepper. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Add ½ teaspoon lemon juice, and simmer for 5 minutes more. As soon as you begin simmering your spaghetti sauce, start making your spaghetti, according to package directions. (I add about 1 teaspoon of salt to the boiling water.) The spaghetti will be done about the same time as the Marinara sauce is ready. Drain the spaghetti using a colander. Place drained spaghetti on a large platter and spoon Marinara sauce over the top. Sprinkle ½ cup shredded Parmesan cheese over the top, and serve immediately. This recipe makes a *large* amount of spaghetti, but it is still excellent when reheated the next day! I like to serve it with heated French or Italian bread, with olive oil and balsamic vinegar for dipping the bread, and a green salad alongside! Buon Appetito !–Betty 

 

 

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Betty’s Loaded Tex-Mex Lasagna Recipe

Mozzarella cheese

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In this video, Betty demonstrates how to make Loaded Tex-Mex Lasagna. Along with lasagna noodles, this one-dish meal contains eggs, yogurt, 3 kinds of cheese, Italian sauce, black beans, and spinach. It’s an interesting dish that is loaded with lots of healthy ingredients to start your New Year!

Ingredients:

9 lasagna noodles, cooked according to package directions and drained (I put about ½ teaspoon salt in the water to cook the lasagna.)
2 large eggs, lightly beaten
4-oz. cream cheese, softened to room temperature
6-oz. carton plain yogurt
1 cup shredded mozzarella cheese
10-oz. package frozen chopped spinach, thawed and drained (I squeeze the thawed spinach with paper toweling to remove all liquid.)
¼ cup chopped fresh cilantro
½ teaspoon salt
3 cups shredded Mexican-style cheese, divided (You may use taco-style, Monterey Jack, or pepper jack cheese.)
15-oz. can black beans, drained and rinsed
(2) 23.5-oz. jars Italian sauce (I used a garden vegetable variety.)
½ teaspoon ground cumin seed
cooking oil spray

In a mixing bowl, stir together 2 large lightly-beaten eggs, 4-oz. softened cream cheese, 6-oz. plain yogurt, a 10-oz. package frozen spinach, thawed and drained, ¼ cup chopped fresh cilantro, ½ teaspoon salt, and 1 cup shredded mozzarella cheese. Set aside. In a separate mixing bowl, mash a 15-oz. can of rinsed black beans. Stir in (2) 23.5-oz. jars Italian sauce and ½ teaspoon ground cumin seed. Spread 1/3 of the black bean mixture into a 13-inch by 9-inch by 2-inch Pyrex baking dish that has been sprayed with cooking oil spray. Place 3 cooked lasagna noodles across the bottom. Spread ½ of the spinach mixture over the top of the noodles. Sprinkle 1 cup Mexican-style cheese over the top. Repeat layers one time, and then top with remaining 3 lasagna noodles and the remaining 1/3 of the bean mixture. Cover with aluminum foil and bake at 350 degrees (F) for about 45 to 50 minutes. Remove the aluminum foil, sprinkle with remaining 1 cup of Mexican-style cheese. Bake an additional 5 to 10 minutes or until cheese is melted. This is a hearty, but healthy casserole that you will find to be very tasty, economical, and warming during the winter months ahead. I hope you enjoy it! –Betty

 

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BBQ Meatlovers Pizza Recipe

Pizza

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How to make a tasty BBQ Meatlovers Pizza. Try it with tomato base sauce as well, it’s awesome either way.

Ingredients:

Pizza dough — recipe at http://www.aussiegriller.com
Barbecue Sauce
Ham
Italian sausage
Pepperoni
Beef mince
Onion
Capsicum
Cheese
Pepper
Garlic powder
Onion powder

Home Made BBQ Sauce:
½ cup tomato ketchup or sauce
½ cup apple cider vinegar
½ cup apple juice
2 tbs worcestershire sauce
¼ cup brown sugar
1 tbs corn flour

I hope you enjoy! 🙂

 

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Betty’s English Muffin Party Pizzas Recipe

In this video, Betty demonstrates how to make Super Bowl English Muffin Pizzas. This is a great party food, because you can provide the toppings and let your guests make their own miniature pizzas!

Ingredients:

English muffins, split in halves
bottled Italian sauce (or pizza sauce)
meat suggestions: browned Italian sausage, browned pork sausage, pepperoni, partially cooked bacon, cooked ham, browned hamburger, cooked chicken, or others (I used only browned Italian sausage.)
vegetable/fruit suggestions: chopped onion, chopped green bell pepper, chopped red bell pepper, chopped mushroom, chopped green olives, chopped ripe olives, chopped pickled jalapeno peppers, chopped pineapple, or others (I used only chopped onion, chopped green pepper, and chopped mushrooms.)
shredded mozzarella cheese
other topping suggestions: shredded Cheddar cheese, shredded Parmesan cheese, shredded Romano cheese, shredded provolone cheese, chopped anchovies, or others

Place English muffin-halves in a toaster or in the oven under the broiler unit until lightly toasted. Place the toasted muffin-halves on a shallow nonstick baking pan or a pan that has been sprayed with cooking oil spray. Spread each toasted muffin-half with Italian sauce, until the top is covered, but not enough to make the finished pizza soggy. Place toppings, one at a time, on top of Italian sauce, with the last topping being a generous amount of shredded mozzarella cheese. Place pan in oven that has been set to broil. Broil (with the oven door closed) until the cheese is melted and beginning to brown. The English muffin-half should be nice and crispy and tan. Remove pan from oven, and quickly remove finished Super Bowl English Muffin Pizzas to a large serving platter, and repeat the process for another batch. You can have more than one batch going at the same time, if you have a lot of people to feed, but serve pizzas while they are hot. These are scrumptious, but also hearty and filling, finger-friendly, and just delightful for a Super Bowl Party! I hope you enjoy these! Happy Super Bowl to you and yours! Love, Betty ♥

 

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Bombe fritte ( Italian doughnuts recipe)

Italian doughnuts just in time for Carnival and Mardi Gras! From GialloZafferano, Italy’s #1 food website.
Welcome to the GialloZafferano kitchen. I’m Sonia and today for Carnevale, we’ll be making Bombe Fritte. I know you can eat them throughout the year, but why not make them specially for this celebration? Let’s see what we’ll need to make them.
• 5 cups of flour
• 7 tablespoons of butter
• 1 and 1 quarter tablespoons of yeast
• 1 lemon
• A pinch of salt • A teaspoon of vanilla extract
• 5 tbsp of sugar and enough to coat the finished pastries
• 1 cup of milk
• Peanut oil for frying the dough
Let’s make our bombe fritte
First of all heat your milk until it’s warm. Add the salt to the sugar and then dissolve both completely into the milk. When you hear that the sugar is dissolved, pour half of the milk into a small bowl and add the yeast. Stir to dissolve the yeast, and when the yeast looks like it’s dissolved for the most part, add this liquid to 1 cup of flour. Now mix to form a paste, and then cover the bowl with plastic wrap and leave the mixture to rise for at least an hour to an hour and a half in a warm place. The mixture should double in size.
Here we are. After an hour, the paste has doubled in size. Now, pour in the rest of the flour, the grated zest from the lemon, the butter softened at room temperature, and little by little, the rest of the milk into which you can mix the vanilla. Knead everything together well until you find that you have a dough that’s very smooth. Then cover the dough again and leave it to rise for about 2 hours or until the dough has doubled in size.
After two hours, the dough has doubled in size. Now all we need is to roll it out. Sprinkle a worktop with some flour, and roll out the dough to a thickness of about a half an inch.
After rolling out the dough, it’s time to cut out the forms. Try to cut the circles as close to each other as possible, because the dough cannot be rekneaded. When you cut the circles, place them on a floured tea towel. Continue until you’ve gone through all the dough. Keep the remaining bits of dough and fry them as well.
Here are our circles of dough. I’ve laid them evenly spaced out on a floured tea towel because they’ll need to rise for another half hour. The extra bits are here, they’re not pretty but they’ll taste fine. I used a circular cutter of about 3 and ¼ inches in diameter, which resulted in 16 discs. Now, wait for them to rise and then it’s time to fry them.
Here we are frying our pastries. Fry your dough at a temperature of 340 — maximum 350 degrees F. You can test the temperature of the oil by frying the extra bits first. Here are the first batch of bombe. Now let both sides of the dough gently get golden and after, let them dry on a few sheets of kitchen roll. Then all we need is to top them with sugar.
And here are our bombe fritte. Of course I’ve splashed a bit of oil on my apron, but looking at these treats it was certainly worth it. From Sonia at GialloZafferano, Happy Carnevale, enjoy your bombe fritte, and see you next video recipe.

 

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Multi-color cake recipe Italian Cuisine

According to an Italian common saying, when it’s Carnival time every prank goes… so, prepare with Sonia this soft and joyful multi-color cake, which will make both adults and kids gasp in amazement!

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Hi all of you friends, if you’re looking for a Carnival sweet but you don’t want anything fried, I’ve the right idea for you: the multi-color cake. It’s a soft and colorful cake, that will leave your kids astounded, suitable for breakfast or as a snack. Let’s see together what ingredients we’ll need:
• 2 ½ cups (300 g) of extra fine flour
• ¾ cup (100 g) of potato starch
• 4 medium eggs
• 1 organic lemon and orange
• less than ½ cup (100 ml) of fresh whole milk • 5 oz (140 g) of butter
• just over 1 cup (220 g) of sugar
• 1 sachet of baking powder
• 1 sachet of vanilla powder
• at least 3 food dyes, we’ve chosen red, blue and yellow
Let’s make together the multi-color cake!
In this bowl, I put the butter at room temperature, the sugar and the vanilla powder, I reduced everything to a soft, foamy mixture, and now we’ll add the 4 eggs, one at a time, and the milk, both at room temperature.
To this mixture, I added first the grated zest of an orange and a lemon, then the sifted flour, potato starch and baking powder. Now we’re going to divide the dough into 4 equal parts, using 4 different bowls.
After dividing the dough into 4 bowls, as you can see I added the colouring in just 3 of them, leaving the last one natural. To get such bright colors, I’m using powdered colorings; you can buy also the liquid ones, but you’ll get pastel colors. So, let’s begin to form the cake.
Grease with butter and flour a 7-inch mould, if you have use a tall one so the cake can rise vertically and when you slice it you’ll see all the colors inside. Now, begin to form the cake by putting a spoonful of mixture in the centre of the mould, in this way… go on with the other colors, by dropping one spoonful at a time onto the previous one… until you’ve run out of ingredients.
And here is the final result! Now we’re ready to bake the cake at 350°F for about 50-60 minutes, anyway check the cooking time with a toothpick until it comes out clean.
50-60 min. — 350°F (180°C)
Look at the wonderful colors of this cake! As a final touch, sprinkle the top with powdered sugar and edible glitters. From Sonia and GialloZafferano, bye and see you next Carnival recipe.

 
 

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