Authentic Italian

Aglio e Olio is just one of those basic and favorite recipes. It's perfect for if you have minimal ingredients in the house and that is exactly how this dish came to be. Originating in Naples, Italy, this is a classic Neapolitan recipe. All of the ingredients used are things that usually have a long shelf life in the pantry, which is part of the convenience of preparing this. It also makes the perfect late night meal or a quick, nourishing dish when coming home from a long day. Recipe Ingredients 1 Ib. Angel Hair Pasta 1 1/2 tsp. salt 1 tbs. unsalted butter 1/4 cup dry breadcrumbs 1/2 oz. parmesan cheese, grated 3 medium garlic cloves, minced 1/4 cup olive oil 1/2 tsp red pepper flakes 1/4 cup dry vermouth Ground black pepper Instructions 1. Bring a large pot of water to a boil on high heat and then throw in your pasta to cook. 2. Heat butter in a 10-inch skillet on medium high heat until melted and foaming. Add breadcrumbs and cook, stirring frequently until golden brown and toast

This recipe was born in Naples, Italy. It combines the tangy flavors of olives, capers and tomatoes and is traditionally served over spaghetti. It is a fantastic summer sauce because of its tanginess and light flavors. This is another kind of sauce that you can simply make with the ingredients you already have on hand. Recipe Ingredients 1/4 cup extra virgin olive oil 3 garlic cloves, peeled 6 anchovy fillets 1/4 tsp. crushed red pepper 1 tbs. tomato paste 1 (28 oz.) can whole peeled tomatoes, crushed with hands or masher Pinch of sugar 2 basil sprigs 1/4 cup chopped kalamata olives 1 tbs. capers, drained Kosher salt Freshly ground black pepper Instructions 1. In a large saucepan, heat the olive oil. Add garlic, anchovies, and crushed red pepper and cook over moderate heat, stirring occasionally until nice and golden. 2. Add tomato paste and cook, stirring for 1 minute. Add the canned tomatoes with their juices. Stir in sugar, basil, olives, and capers. Bring to a boil. 3. Simmer the s

Cabbage and Beans was a staple dish in my family growing up. It is often considered a "peasant" dish and in the category of comfort food. In old school Italy, dishes like these were often prepared in times of hunger where they would use whatever ingredients they had on hand. This dish can also be substituted with escarole (scarola). It is delicious and a great lunch or dinner meal. Recipe Ingredients 4 slices of bacon 2 large garlic cloves, minced 4 small tender leeks, thinly sliced 1 large savoy cabbage, thinly sliced 1 cup low sodium chicken broth 1/4 cup dry white wine 1 cup cooked white beans or can of white beans, rinsed and drained (15 oz.) 1 tbs. chopped sage 3 tbs. chopped chives or scallions Fresh course black pepper Red pepper flakes Instructions 1. Cook bacon in a medium high skillet until crisp, about 5 to 6 minutes. 2. Removed bacon leaving a little bit of the bacon fat in the skillet. Add garlic, crushed red pepper and leeks. Cook until fragrant. 3. Add cabbage,

Minestrone soup is a hearty, rustic dish with roots dating back to ancient times, predating the Roman empire. It combines a mixture of vegetables including beans, onions, celery, tomatoes, and either pasta or rice. It is the perfect Winter meal and goes great as a first course. It's distinct flavor makes it one of the best vegetable soup recipes. Recipe Ingredients 2 tbs. extra virgin olive oil 1 medium yellow onion, diced 2 medium carrots, chopped 2 celery ribs, thinly sliced 1 tsp. sea salt Freshly ground black pepper 3 garlic cloves, chopped 1 (28 oz.) can of diced tomatoes 1 1/2 cups white beans or kidney beans, cooked, drained and rinsed 1 cup chopped green beans 4 cups vegetable broth 2 bay leaves 1 tsp. dried oregano 1 tsp. dried thyme 3/4 cup small pasta, like elbows, shells or orecchiette or rice 1/2 cup chopped fresh parsley Pinch of red pepper flakes Grated parmesan cheese Instructions 1. Heat oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and

Broccoli rabe, also referred to as rapini, is a popular bitter green amongst Mediterranean cuisine. In ancient times, it was extremely popular for its health and medicinal properties. I love this as a side dish or in pasta. It's also a staple in many gardens and is loved in Italian cuisine.  Recipe Ingredients Kosher salt 1/4 cup extra virgin olive oil 2 cups of water 4 medium cloves garlic, thinly sliced Large pinch red pepper flakes 1 Ib. broccoli rabe, ends trimmed Instructions 1. Heat a large skillet (with lid) with olive oil. Add garlic and sauté, about two minutes. Add red pepper flakes and toast for about 30 seconds. 2.  Add broccoli rabe to skillet and pour in 1 cup of water. It should thoroughly soak the broccoli rabe, but it should not be floating in water. Add the other cup if you feel it needs it. 3. Put lid on skillet and let the broccoli rabe cook down, about 10 to 12 minutes. Then add salt and stir broccoli rabe so it's completely coated in garlic and oil. Serve

This is a popular dish in many Italian households. Although not something purely Italian, but rather more of an Italian invention by Americans, it's still a very popular dish in Italian restaurants packed with flavors of the sea. This is one of the ultimate shrimp lovers dish and is perfect for a light, summer meal. Recipes Ingredients 1 1/2 tbs. olive oil 1 Ib. shrimp, peeled and deveined Salt to taste 6 cloves of garlic, chopped 1/4 tsp. red pepper flakes 3 tbs. lemon juice 1 tbs. caper brine 2 tbs. cold butter, cut into 4 equal pieces, divided 1/3 cup chopped parsley 1 tsp water 1/3 cup white wine Instructions 1. Gather all ingredients. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in hot pan and sauté on both sides until pink. Season shrimp with salt. 2. Add garlic and red pepper flakes. Cook for an additional 1 minute. Stir in lemon juice, white wine, caper brine, 1 piece of butter, and parsley. Cook until butter has melted, about

Chicken Milanese or simply, a fried chicken cutlet, is a staple in most Italian households. This recipe is a standard for any type of meat. Many people make it with veal or pork as well. The dish itself has a French origin and was brought to Milan (Northern Italy) during the Napoleonic wars. Over time, and using the ingredients people had on hand, it was eventually morphed into the "Milanese" we all know and love today. This recipe may have some slight variations from person to person and you can add different variations of seasonings as well. This recipe is for the basic, standard chicken cutlet! It's also very enjoyable with some arugula and fresh lemon on top. Recipe Ingredients 1.5 Ib. chicken cutlets Salt and pepper to taste 1 tsp. garlic powder 2/3 cup all purpose flour 2 large eggs 2 cups panko bread crumbs 1/2 cups fresh grated parmesan cheese 2 tsp. Italian seasoning 6 tbs. olive oil 1 tbsp. chopped parsley Instructions 1. Season your chicken cutlets with salt, p

There are people who would argue that Lasagna actually originated in Greece or England. The Lasagna that we all know and love today derived from the city of Naples in the Middle Ages. It is a baked pasta dish with layers of wide sheets of pasta, meat, cheese and tomato sauce. In my family, this is the ultimate winter dish and a holiday treat. It is very simple to make! Once you make each individual part, you just simply assemble it. Recipe Ingredients 1 Ib. sweet Italian sausage 3/4 Ib. lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 2 28 oz. can crushed tomatoes 2 cans tomato paste 1/2 cup water 2 tbs. white sugar 4 tbs. chopped fresh parsley 1 1/2 tsp. dried basil leaves 1 tsp. Italian seasoning 1/2 tsp. fennel seeds 1/4 tsp. ground black pepper 12 lasagna noodles 16 oz. ricotta cheese 1 egg 3/4 Ib mozzarella cheese, slices 3/4 cup grated parmesan cheese Instructions 1. Gather all of your ingredients. Cook sausage, ground beef, onion, and garlic in a Dutch oven over me

Saltimbocca can be traditionally made with either chicken or veal. Originating mainly in Rome, it is a savory dish that combines fresh meat with sliced prosciutto, cheese, and sage layered on top of it. It is a great dinner recipe, especially in the summer months. Recipe Ingredients 2 Ibs. chicken cutlets, 1/4 inch thick and cut into 5-inch-long pieces. 20 large sage leaves 2 large mozzarella balls, sliced 12 pieces prosciutto, about a 1/4 Ib. worth 1 1/4 cups low sodium chicken stock 1 cup dry white wine 1 cup flour Salt and pepper 1/4 cup olive oil 6 tbs. butter 2 tbs. parsley, minced Instructions 1. Season the chicken pieces with salt and pepper on both sides. Then dredge pieces in flour. 2. Heat a large pan to medium heat. Add in olive oil to coat the pan and 1 tbs. of butter. Once melted, add the chicken pieces and sear until golden brown. Flip and cook the other side. About 2 to 3 minutes on each side. Place on a dish covered in paper towel and work in batches. Use more oil if ne

If you were to travel to Italy, you would not see too many "parmesan" dishes like you see here in America. That's because in Italy, their version of "parmesan" is a much lighter take using grated cheese rather than mozzarella or other heartier cheeses. The dish isn't so loaded with sauce and almost has more of a "margherita" kind of vibe to it. However, in many American states with Italian communities such as Brooklyn, Staten Island, New Jersey, etc. you see this traditional, American Italian dish. Regardless of its origins it is delicious and an all-time favorite for many Italians. Although this can be eaten at any time of year, this is a great, comforting dish to have in the winter months. Recipe Ingredients 3 large eggplant, peeled and thinly sliced 2 large eggs, beaten 4 cups Italian seasoned breadcrumbs 6 cups of marinara sauce (see my recipe), divided 1 (16 oz.) package mozzarella cheese, shredded and divided 1/2 cup grated parmesan cheese, d