Authentic Italian

This is one of my favorite summertime recipes. It has very minimal ingredients and is usually made with fresh, long peppers from the garden. They can be eaten alone, with a rustic piece of Italian bread or my favorite way, on a sandwich. It's a great way to use up that abundance of peppers from your garden! Recipe Ingredients 3 Ib. Italian frying peppers, cubanelles, or long sweet peppers. 1/4 cup olive oil 4 cloves of garlic Flaky sea salt Instructions 1. Heat a large pan to medium-high heat with olive oil and add the garlic. 2. Working in batches, fry the peppers until well charred and limp. It helps to cover the skillet. About 15-20 minutes. Place all the peppers onto a large platter. 3. Drizzle with more olive oil if desired and season with sea salt.  Check out this 11 Inch, Nonstick Cast Iron Skillet from Zakarian by Dash Zakarian by DASH 11 Inch Cast Iron Skillet

This recipe is great for the summer and so quick to make! It's perfect for when you're coming home from a long day at work and just want to eat something quick and delicious. This is a classic Mediterranean dish with Northern Italian roots. It's the kind of dish that you make when you use the ingredients you have on hand, which is exactly how it was invented. You will love this simple, nourishing dish. Recipe Ingredients 1 Ib. Egg noodles or your choice of pasta 1 tbs. olive oil 1 onion, chopped 8 oz. ham, you can use deli ham or nugget 5 cloves of garlic, minced 1/2 cup white wine 1 cup chicken broth 1 1/2 cup frozen peas 1 cup parmesan cheese 1/2 cup heavy cream Instructions 1. Cook pasta in a large pot of boiling, salted water. Do this first before preparing the sauce. 2. Heat a large skillet to medium high heat. Cook the onion until it begins to soften and is translucent. Stir in the ham and garlic and cook until fragrant. 3. Pour in the white wine and cook until boiled

Chicken Margherita is a twist on the classic Margherita pizza or Caprese salad. It is the ultinate Summer dish and combines the flavors of savory chicken, fmelted mozzarella and fresh tomatoes and basil. It is simple to make and the perfect protein dish to combine all of the great ingredients from your Summer garden! Recipe Ingredients 4 small or medium chicjen breasts Olive oil for pan Salt and pepper 1/2 tsp. garlic powder 1/2 tsp. Italian seasoning 4 slices mozzarella cheese 4 slices of tomatoes 1/4 cup fresh basil 1/2 cup basil pesto (freshly made or from a jar will do) Instructions 1. Preheat oven to 375 degrees. 2. Pat dry the chicken breasts. Cover with plastic wrap, and using a meat mallet or meat tenderizer tool, pound to even thickness, about 1/2 inch thick. Season the chicken on both sides with salt, pepper, Italian seasoning and Garlic powder, If you prefer fresh garlic, you can omit the garlic powder and fry the garlic in the pan before adding the chicken. 3. Heat olive oi

With its roots in Neapolitan cuisine, this is a classic dish on most Italian menus and is a great at home recipe to make. It's the perfect winter or even summer dish. Its flavors are complex combining savory chicken and vinegar peppers. You can also add sausage to this dish. Serve it with potatoes, rice or with a side of pasta. Recipe Ingredients 8 small skinless, boneless chicken thighs (2 Ibs.) Kosher salt Freshly ground black pepper All prupose flour for dusting 1/2 cup olive oil 8 garlic cloves, chopped 4 large rosemary sprigs, borken into 2-inch pieces 2 cups chicken stock 2 tbs. fresh lemon juice 2 tbs. unsalted butter 1/2 cup peppers, preferable pickled peppers Instructions 1. Season chicken with salt and pepper and dust with flour. In a large skillet, heat the oil. Add the chicken and cook over high heat until nice and golden brown. You want it to be crusty, about 10 minutes. Add the garlic, rosemary, and cook for 3 minutes, until the garlic is lightly browned. Transfer the

This eggplant lover's dish is a classic, especially in American Italian banquet halls or at parties. You can't go wrong with a tray of eggplant rollatini either served as an appetizer or main dish over pasta. Its origins can be traced back to Southern Italy in the 18th century. Farmers would make this dish to use the abundant amount of eggplants in the region. This recipe is the simplest version and it is delicious! Recipe Ingredients 1 eggplant, peeled and cut lengthwise into around 1/4 inch slices 4 eggs, beaten 1 cup Italian seasoned breadcrumbs 2 tbs. olive oil 1 cup ricotta cheese 10 slices prosciutto 1 jar (14 oz.) marinara sauce, see my recipe 2 cups shredded mozzarella cheese 1 Ib. angels hair pasta Instructions 1. Dip the eggplant slices in egg, then coat with the breadcrumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant until golden brown and remove to a dish lined with paper towels to soak up the excess oil. 2. Preheat the oven to 350