Italian Cuisine

Insalata con ceci e tonno

Ingredients

2 cans garbanzo beans, drained
1/4 yellow onion, thinly sliced
2 tbsp olive oil
1/2 tsp salt
1/2 cup Italian parsley, chopped
2 cans tuna in oil, drained

Instructions

  1. Combine all the ingredients in a medium mixing bowl and fold gently until making sure that everything is well incorporated.


Crostini con pepperoni

Ingredients

3 bell peppers (one of each: yellow, red and green)
1 yellow onion
2 tbsp olive oil
½ tsp salt
3 garlic cloves
1 baguette

Instructions

  1. Slice the baguette into 1/4” thick rounds and place in a single layer on a cookie sheet. Broil for a few minutes until golden brown.
     
  2. Cut the garlic cloves in half and rub each toasted baguette slice with garlic. Allow the bread to cool.
     
  3. Slice the onion and the bell peppers. Heat olive oil in a skillet and sauté the onions. Then add the bell peppers and salt and cook for about 10 minutes.
     
  4. Arrange baguette slices on a serving platter and top with the bell pepper mixture.  

Crostini con funghi e crema di capra

Ingredients

1 lb fresh shitake mushrooms, rinsed and dried
1 lb fresh cremini mushrooms, rinsed and dried
3 tbsp olive oil
5 garlic cloves
1/4 cup Italian parsley, chopped
4 oz goat cheese, spreadable
1/2 tsp salt
1 baguette

Instructions

  1. Slice the baguette into 1/4” thick rounds and place in a single layer on a cookie sheet. Broil for a few minutes until golden brown.
     
  2. Cut three garlic cloves in half and rub each toasted baguette slice with garlic. Allow the bread to cool.
     
  3. Slice the mushrooms, mince the remaining two cloves of garlic and chop the parsley. Heat olive oil in a skillet and sauté the mushrooms, garlic and parsley.
     
  4. Add salt and cook covered for about 10 minutes or until the mushrooms begin to get soft. Uncover and stir occasionally until all the liquid has evaporated.
     
  5. Arrange baguette slices on a serving platter and spread with goat cheese. Top with the mushroom mixture.


Pollo alla colomba

Ingredients

2 lbs boneless chicken breast
3 medium carrots
3 celery stalks
3 tbsp olive oil
2 tbsp butter
1 cup milk
1 cup flour
1 tsp salt
1 cube chicken bouillon

Instructions

  1. Cut chicken in very thin slices lengthwise. Place in a plastic container with a secure lid and add the flour. Cover tightly and shake until the chicken is well coated with the flour.

  2. Finely chop the carrots and the celery.

  3. In a large skillet, heat the olive oil and butter on medium-high heat. Add the chopped carrots and celery, bouillon and salt. Allow to cook for about 5 minutes.

  4. Add the chicken and cook until golden brown.

  5. Add the milk; it should just barely cover all the ingredients. If 1 cup was not enough add a bit more. Cover for the first 10 minutes and stir occasionally.

  6. The dish is ready when it achieves a creamy consistency about 15 minutes.


Pasta promodorini freschi

Ingredients

1 pkg penne pasta
1 lb cherry tomatoes, finely chopped
1 clove garlic, minced
1 cup Italian parsley, chopped
3/4 cup olive oil
1 tsp red pepper flakes
1/2 tsp salt

Instructions

  1. Prepare the pasta al dente according to the instructions on the package. Add salt to taste to the water.

  2. While the pasta is cooking, finely chop the cherry tomatoes and place in a medium bowl. Set aside.

  3. Chop the garlic and parsley. In a medium bowl, combine the garlic, parsley, pepper flakes, salt and olive oil. Whisk and set aside.

  4. When the pasta is al dente, drain and add to the cherry tomatoes. Fold gently until the pasta is well coated with the tomatoes. Add the olive oil mixture and continue to fold until all the ingredients are evenly distributed.


Affogato

Ingredients

1 scoop of good quality vanilla ice cream
1 shot of espresso

Instructions

In a glass dessert bowl or martini glass, add the ice cream and top off with a shot of espresso.


Crem caramel

Ingredients

2 cups milk
3 eggs
2 tbsp sugar
1/2 tbsp flour
1 tbsp amaretto or almond extract

For caramel
2 tbsp sugar
2 tbsp water

Instructions

  1. Preheat oven to 350°.

  2. In a small sauce pan on medium heat, bring the sugar and water to a boil and cook until golden brown. Evenly distribute in six glass custard cups. Set aside.

  3. In a medium mixing bowl, beat the eggs and sugar together with a hand mixer. Slowly add the flour and the amaretto.

  4. In a separate sauce pan, warm the milk. Just before it comes to a boil, add the egg mixture and mix vigorously to combine all the ingredients. Evenly distribute in the six custard cups that have the sugar mixture.

  5. Fill a baking pan with about 1/2 inch of water and place the custard cups in the baking pan. Bake for approximately 45 minutes or until golden brown.

  6. Invert onto serving dishes and garnish with fresh fruit.
Summer 2016

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