Authentic Italian

This is a great recipe as a full meal, side dish or served over pasta and it is one of my all time favorites! Its use in Italian kitchens dates back to ancient Roman times. It is often used with sweet sausage so you get the contrast between the bitterness of the broccoli rabe and the sweetness of the sausage. It is fast to make and perfect if you're just coming home from a long day of work and want something nourishing and quick to make. Recipe Ingredients 8 links of sweet Italian sausage 4 cloves garlic, chopped 3 tbs. olive oil 1 head broccoli rabe, rinsed and chopped 1/2 tsp. kosher salt 1/4 tsp. black pepper 1/2 cup water Instructions 1. Preheat oven to 425 degrees F. Place sausage on a foil lined baking sheet and bake for 20 - 25 minutes until browned, making to turn them half way. 2. Remove from oven and allow them to cool slightly. Then slice into desired pieces.  3. In a large saucepan with lid, heat oil and garlic over medium heat, then add broccoli rabe. Cook until it sta

Linguine with fresh clams is a classic Southern Italian dish encompassing the seafood flavors of clams over a hearty pasta. This is a favorite of mine to be eaten in the summer months and pairs very well with a glass of dry, white wine. It is simple to make and completely satisfying. especially for seafood lovers. Recipe Ingredients Kosher Salt 1 Ib. Linguine 6 tbs. extra virgin olive oil 1/2 cup finely chopped shallots, from 2 shallots 6 garlic cloves, chopped 1 cup dry white wine 1/2 tsp, red pepper flakes 2 Ibs. Littleneck clams, scrubbed 1/4 cup fresh parsley 3 tbs. butter 1 tsp. Lemon zest 1 tbs. Lemon juice Instructions 1. Bring a large pot of water to a rapid boil for pasta with 2 tbs. Kosher salt. Add the linguine and cook per instructions. Usually until al dente. 2. In a large saucepan, over medium high heat, sauté shallots and garlic in the olive oil. Add the wine, red pepper flakes, 3/4 tsp. Kosher salt, clams, and the fresh parsley.  3. Bring to a simmer and cook covered un

Risotto is a staple recipe in Northern Italian cuisine. If you were to travel up North, you would find a lot of dishes that encompass richer, cream sauces, risottos, polenta and stuffed meats. The dishes give salute to the nearby area of France and many similar ingredients are used. This dish is a hardy and tasty combination that is the perfect winter meal. Recipe Ingredients 3 tbs. butter 10 oz. mushrooms, your choice 1 small onion 5 cloves of garlic, minced 1 tbs. thyme pulled off stem and whole or 3/4 cup dried thyme 1 cup arborio rice 4-4 1/2 cups beef broth 1/2 cup parmesan cheese, freshly grated Salt Instructions 1. Warm the broth separately on the stove over medium heat. 2. In a large pan, melt butter. Then add garlic, mushrooms, thyme, and a 1/2 tsp of salt. Cook for 4-5 minutes. 3. Once the mushrooms are sweated out, add rice. Toast for another 4 minutes until translucent. 4. Add the first round of broth. Depending on pan, add broth until it just covers risotto. Give it a mix,

These classic spice cookies are made from pure cocoa and often dubbed, "chocolate meatballs." They were derived in Sicily, but were always a favorite at every family gathering through the years in my American-Italian family. I personally enjoy making these at Christmas time, but they can be made any time of year. Recipe Ingredients For the dough: 2 cups flour 3/4 cup sugar 1/3 cup unsweetened cocoa powder 1 tsp. cinnamon 1/2 tsp. chocolate cloves 1/4 tsp. nutmeg 1 1/2 tsp. baking powder Pinch of salt 1/4 cup plus 3 tbs. of butter at room temperature 1/2 cup walnuts, finely chopped Zest of 1 Orange 1 large egg lightly beaten 1/2 cup milk For the glaze: 1/2 cup powdered sugar 3 tsps. milk Instructions 1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, sift together flour, sugar, cocoa powder, cinnamon, cloves, nutmeg, baking powder, and a pinch of salt. 2. Add cubed butter at room temperature and use your fingers, fork or pastry cutter to cut the butter into the flour.

Sausage and Peppers is an easy to make Italian American dish that can be eaten in a variety of ways. It can be sauteed in a pan with garlic and olive oil or baked in the oven. In the Italian culture and other European cultures, making homemade sausage is a family tradition. This dish goes perfectly with homemade sausage, spicy or sweet. Recipe Ingredients - 2 tbs. olive oil - 2-3 sausages cut in half or bite size pieces - 3 large peppers any color, sliced - 1/4 tsp. salt - dash of black pepper - dash of red pepper flakes if desired- -  2-3 sprigs of rosemary -  1 tsp. oregano - 1/4 cup water Instructions 1. In a large pan or Dutch oven, add olive oil and sausage and sauté over medium heat until lightly browned. 2. Add the sliced peppers, herbs and water. Cover and cook on medium low for 15 minutes, turning occasionally.  3. Remove the cover and saute uncovered for another 10-15 minutes. Serve Hot. Check out this 4.5 Quart Cast Iron Dutch Oven from Zakarian by Dash 4.5 Quart Cast Iron D

The word Frittata is derived from the word friggere, roughly meaning fried. This is a classic recipe containing eggs fried in a pan. It's sort of an Italian omelet used with different fillings. Asparagus is a popular ingredient used. This is one of my family's favorite dishes to eat on Fridays during Lent and on Good Friday because of its meatless nature. Recipe Ingredients 1 tbs. olive oil 2 tsp. butter 1/2 Ib. asparagus, trimmed and cut into 1-inch pieces 8 large eggs 1/2 cup grated cheese 7 tbs. milk Salt and ground black pepper 1 tbs. parsley Instructions 1. Heat olive oil and butter in a 9 inch skillet. Cook asparagus until soft, but still firm to the bite. About 15 minutes. 2. Beat eggs in a bowl until frothy. Stir in parmesan cheese and milk. Season with salt and pepper. Pour egg mixture over asparagus and cook until the eggs settle and are set. Another 10 to 15 minutes. 3. Invert frittata over plate and garnish with parsley. Serve hot. Check out this 11 Inch Non Stick C

Fra Diavolo is a spicy tomato sauce made with crushed red pepper, garlic and fresh herbs. It's great over pasta and is a trademark spicy sauce for seafood dishes. This recipe combines the tasty seafood flavors of mussels with the tangy flavors of a zesty tomato sauce. This is a great dish for any season! Recipe Ingredients 2 1/2 cups of Marinara Sauce (see my recipe) 1 tbs. extra virgin olive oil 1/4 cup minced shallot 2 garlic cloves, chopped 1 tsp. crushed red pepper 3/4 cup dry white wine 3 Ibs. mussels, scrubbed and debearded 2 tbs. chopped parsley, for garnish Instructions 1. In a large saucepan, heat the olive oil over medium heat until hot. Add the shallot, garlic, and crushed red pepper until fragrant, about 1 minute. 2. Add the wine and boil until reduced by half, about 4 minutes. 3. Stir in marinara sauce and bring to a simmer. 4. Stir in mussels, cover and cook until they open. About 8 minutes. Discard any that do not open. 5. Season lightly with salt, then transfer the