Authentic Italian

This is another Christmas favorite that is often found on Italian Christmas Eve tables. It's a great starter and is perfect for any seafood lover. I like to call this a "step above" clam. It's not your traditional clam, but an elevated version. Add a squirt of Lemon and you're good to go! Recipe Ingredients 10 to 12 large chowder or quahog clams, rinsed, sand and grit removed 3 tablespoons minced onion 1/2 cup butter (1 stick) 2 tablespoons chopped fresh parsley (or 2 teaspoons dried) 1 clove garlic, minced 1 tablespoon lemon juice 1 cup breadcrumbs 1 tablespoon clam juice (or cooking liquid from steaming the clams) Salt and freshly ground pepper, to taste 1/4 cup grated Parmesan cheese Instructions 1. Cook the clams: Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6 to 10 minutes, until the shells open. 2. Remove the clam meat: Separa...

With the Christmas season upon us, there are many Italian traditions, ingredients and recipes that families are preparing for. As many of you probably already know, Christmas Eve is our big holiday celebration in Italian families. We usually abstain from meat. The menu usually contains different kinds of fish and seafood such as Baccala, eel, shrimp and smelts for starters. This recipe is a traditional Italian seafood salad. Unlike American seafood salad, this does not contain mayonnaise. It's very light and is dressed with olive oil and lemon juice. This is a traditional Christmas favorite.  Recipe Ingredients 1 Ib. bay scallops 1 Ib. shrimp, tails peeled off 1 Ib. calamari with tubes and tentacles 2 small lobster tails, removed from shell 2 fennel bulbs sliced thin 1/2 large red onion, diced small 3 whole celery stalks with leaves, chopped in small slices A big handful of pitted castelvetrano olives 4 cloves garlic Lemon slices from one Lemon Lemon juice Olive Oil Chopped parsley...

This is an all time favorite dish in my family. It's very hearty and filling, so eating it in smaller portions is probably best. But this can most definitely be eaten as a main dish as well. It combines the delicious flavors of hearty broccoli and tangy cheese with one of my favorite cuts of pasta, cavatelli. Winter is my favorite season to eat this. Recipe Ingredients 3 heads fresh broccoli, but into florets 1 1/2 Ibs. cavatelli pasta 1/2 cup olive oil 3 cloves garlic, minced 1 tsp. salt 1 tsp. crushed red pepper flakes 2 tbs. grated parmesan cheese Instructions 1. Bring a large pot of water to a boil. Cook broccoli in boiling water for about 5 minutes. Use a slotted spoon to remove broccoli to a large bowl and set aside. 2. Season boiling water in the same pot with salt. Cook cavatelli in boiling water until tender yet firm to the bite. 8 to 10 minutes. 3. Add cooked cavatelli to the skillet, toss well with broccoli mixture until warmed through. Season with salt and pepper flakes...

This is a tasty dish that we eat often in my house. It combines the savory flavors of pork sauteed in a hot skillet with olive oil and the tangy flavors of vinegar peppers. It is the perfect couple of ingredients. Enjoy! Recipe Ingredients 6 pork chops (bone in or boneless, 1 inch thick) 3 cloves garlic, minced 2 bell peppers, sliced, 1 inch thick 1/4 cup balsamic vinegar Olive oil Salt Fresh ground pepper Instructions 1. Season pork on both sides with salt and pepper. Add enough olive oil to coat the bottom of a large, heavy bottomed skillet. Heat over high heat until very hot. Add half of the pork chops. Cook for 3 minutes, or until nice and golden on both sides. Remove to a paper towel lined plate and cover with foil to keep warm. Add remaining pork chops and continue process. 2. To the same pan, add the peppers. Reduce heat to medium high. Cook, stirring occasionally, until peppers are beginning to soften. Add garlic, and sauté for 30 seconds, until fragrant. Add balsamic vinegar a...

Polenta is a popular Northern Italian dish, but originally derived from the Roman times where it was very common for them to eat grains and cornmeal. This is what you would call a classic peasant dish, meaning it was eaten during poverty when people would use whatever ingredients they had in their homes to make certain dishes. It's creamy, hearty, filling and the perfect cold weather recipe. Recipe Ingredients 1 cup stone-ground polenta 4 to 4 1/2 cups water, divided 2 tbs. olive oil 1/2 tsp. sea salt Instructions 1. In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy consistency. Remove from the blender and run it through your hands to make sure there aren't any lumps. 2. In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If the polenta is very thick, whisk in the remaining 1/2 cup of water. It should be creamy. 3. Turn of...

Originated in the region of Tuscany, this dish became popular in America in the early 1900s and has been a staple of Italian cooking within the states ever since. Combining tender chicken breast, spinach and a hearty, cream sauce, this makes for the perfect one pan dinner. Serve over your choice of pasta and it will not only be delicious but completely filling. Recipe Ingredients 2 large chicken breasts, cut in half lengthwise 1/2 tsp. garlic powder Salt and pepper to taste Flour for dredging 1 tbs. olive oil 2 tbs. butter, divided 3 cloves garlic, minced 1/2 cup dry white wine 1/4 cup chicken broth 1/4 tsp. Italian dry seasoning 1 cup heavy whipping cream 2 cups fresh baby spinach 1/2 cup freshly grated parmesan cheese Instructions 1. Cut the chicken breast in half lengthwise so you have 4 thinner pieces. Season each side of the chicken with the garlic powder and salt and pepper. Coat the chicken in flour on all sides.  2. Add the oil and 1 tablespoon of butter to the skillet over...