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Italy Food Recipes - Yahoo Recipe Search
Food.comMake and share this Rita's Recipe from Felina in Italy recipe from Food.com.Food.comMake and share this Pistachio Gelato 1995 ( Italy) recipe from Food.com.Food52I bought a pasta machine as a post breakup gift to myself last summer and that moment really is what started family dinner. Since that first pasta night we have done five or six and without fail, no matter when I make the dough or how early I begin shape the pasta, we will not eat before 11pm. I mostly make traditionally Italian if not more specifically Roman pasta dishes that I picked up while living in Rome in 2012: Bucatini all’Amatriciana, Ragu, Carbonara, occasionally delving into Umbrian Penne alla Norcina. I am fully a snob when it comes to pasta, and this leads us to the true hypocrisy of this post: I made meatballs. Quick recap on the meatball: Italians only serve them by themselves if they’re large, and when they’re small they usually go in soup. When the Italians immigrated to America at the turn of the 20th century they were actually spending less of their income on food then they were in Italy and thus eating more meat and the meatball “snowballed” for lack of a better word. I found a recipe for tiny meatballs last week that had tons of herbs and ricotta AND I could make them the day before dinner, so we put all prior rules and feelings about American meatballs in the bathroom. So these meatballs are a combination of a couple recipes that have all clearly been based off of Marcella Hazan’s recipe from her book Marcella’s Italian Kitchen. The last time I tried to make pasta sauce Ian yelled at me. It was arguably bad pasta sauce. Bad in the sense that it was fully edible and had anyone but me served it we all would have been more than happy, but it was bland, there was much too much sauce in relation to the amount of meat, the flavors didn’t combine right, it didn’t cook long enough, and we all have come to expect more from me. I was not going to let that happen again so I went back to my recipe hunting for making the perfect marinara sauce. Sourcing back to Marcella Hazan she claims that whole peeled tomatoes, a stick of butter, salt, and an onion, and those four things alone make the perfect sauce. Besides the fact that she’s a best-selling James Beard Award-winning food writer, her meatballs came out really good and I figured i’d give it a shot with my own tweaks. Makes 12-14 servings of sauce. Unless you’re feeding a small army or my friends that have apparently never eaten before, halve recipe or plan on freezing some of it.Food.comThis dish is all technique. The garlic cloves are browned, the pine nuts toasted and the raisins are plumped in water and heated, each flavor enhancing the spinach. I cut this recipe out of a June 2007 New York Times magazine. The original recipe was published in 1989 and came from "The Food of Southern Italy" by Carlo Middione. Put here for safekeeping, and will try this soon. I will definitely lower the amount of oil way below 1/3 cup, which is what the published recipe stated. If you are not concerned about your waistline, go ahead and use that much. I think this is a very sophisticated recipe, appropriate for a dinner party.Food52Duck is one of my favorite foods. And while traveling through France (and also Italy) I ate it as often as possible. I make this combination for myself if I am home alone after a long day and need to take my mind (and tastebuds) back to some of those wonderful moments of travel eating. I have added fresh spring green garlic to the potato recipe because it is just coming to be in season and showing up at the farmer's market. You can make it with green onions instead, or just plain. I like the way the Tarragon adds a little bit of faux-sweetness to the duck breast without making it too heavy and the great thing about this recipe is that the main dishes all can be made relatively quickly (about 1/2 an hour total) The baby souffles can be made ahead and frozen so you just pop one out of the freezer, bake for about 15 mins. and walla! instant (baby dessert). The soufflé recipe is a combination of an adaptation of one I found in Gourmet Magazine and my memory of the wonderful Chef Scooter Kenter’s (of the now defunct “House” restaurant in L.A.) – “Hot Chocolate” -- a molten hot chocolate dessert concoction served in a coffee cup (and eaten on a drizzly Tuesday afternoon when I should have been doing other things...). This version is really creamy and delicious and you would never guess that they are virtually fat free and loaded with minerals and anti-oxidants. Enjoy!YummlyThis recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday! The key to perfectly cooking these cauliflower florets is slicing them in a way that there’s a flat, cut-side for the ultimate, steak-like sear. This way, there’s even browning on each side and a crispy, crunchy exterior. This dish boasts a heavy helping of capers, white wine, and fresh lemon juice--the trifecta of any tasty pasta dinner. Sun-dried tomatoes add a ping of sweetness and we're loving the shape of this Jovial Foods Farfalle pasta, which is perfect to swim in this luscious sauce. The shape of the pasta helps catch our delicious sauce, but nothing beats the flavor of our brown rice Jovial Foods pasta, which is organic and handcrafted in Italy! We love finding a quick fix for ingredients with integrity we can trust.Food.comMake and share this Fennel and Orange Salad (Italy) recipe from Food.com.Food.comMake and share this Broccoli Cauliflower With Garlic & Lemon (Italy) recipe from Food.com.Food.comMake and share this Polpettone -- Vegetable Loaf (Italy) recipe from Food.com.
