Authentic Italian

A classic Italian dessert traditionally served at Christmas time. It's a simple fried dough ball, topped with honey, powdered sugar and sprinkles. Easy and delicious! Recipe Ingredients 2 cup all-purpose flour, sifted 1/2 teaspoon baking powder 1/2 teaspoon salt 3 large eggs 1/2 teaspoon vanilla extract Vegetable oil, for frying and oiling the serving dish 1 cup honey Nonpareils (colored sugar sprinkles), for garnish Maraschino cherries, for garnish Instructions 1. Combine the flour, baking powder, and salt in a medium bowl. Make a well in the center and, one at a time, stir in the eggs. Add the vanilla and mix the well to make a soft dough. Knead on a lightly floured surface until smooth, about 5 minutes. Wrap the dough in plastic wrap and let stand at room temperature for 30 minutes. 2. Working with one half at a time, roll the dough into a ¼ -inch-thick rectangle. Cut the dough into ½ -inch-wide stripes. Roll each strip under the palms of your hands on the work surface to make l...

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...

This is an easy and delicious panino/sandwich to have for a perfect lunch or light dinner. The beauty of making panini is that you can follow the basic instructions of preparing one, but you can put whatever toppings you like on it. It's a great dish for customization. This recipe is a classic take on a margherita style sandwich, adding sauteed chicken and prosciutto. Recipe Ingredients 4 oz. boneless, skinless chicken breast 2 tbs. extra virgin olive oil 1 tbs. balsamic vinegar 1 6 inch piece baguette 3 oz. fresh mozzarella, sliced 3 slices ripe tomato 3 slices prosciutto 5 basil leaves or lettuce Fine sea salt and freshly ground black pepper Instructions 1. Using a mallet or rolling pin, pound chicken breast until it's about 1/4 inch thick. 2. Heat cast-iron skillet or a grill to medium-high. Slice the baguette in half lengthwise. Cook cut sides of bread until nicely charred, then flip bread and cook a minute or two more to warm through. Place on a plate. 3. Pour one tablespo...

Penne Alla Vodka is an American Italian dish that can be found on many restaurant menus across America. It is a creamy, red sauce, that is actually more pink in color. It's rich and delicious and can be eaten as a course or full meal. Recipe Ingredients 8 oz. uncooked penne pasta 1 tbs. olive oil 2 tbs. butter 1/2 small onion, chopped finely 1 clove garlic, minced 1/4 cup vodka 1/4 cup tomato paste 3/4 cup heavy whipping cream Salt and pepper Fresh basil, sliced thin Grated parmesan cheese Instructions 1. Boil a generously salted pot of water for the pasta and cook according to package instructions. Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about five minutes or until translucent. 2. Stir in garlic and cook for about 30 seconds. Add the vodka and let the sauce bubble for 30 seconds or so.  3. Stir in the tomato paste until you've got a smooth mixture. Stir in the cream and reduce heat to medium-low. Let the sauce warm through. It shoul...

This savory and tangy dish is simple and full of flavor. Especially popular in Southern Italy and Sicily, it contains very minimal ingredients, including the main ingredient of fresh lemons, that provide an intense and fresh flavor. This is the ultimate warm weather dish where you can still enjoy pasta, but it is a pasta dish that's on the lighter side. Ingredients 1 Ib. of spaghetti 3 tbs. olive oil 2 garlic cloves, minced 2 tbs. fresh parsley Juice and zest of one lemon 1/4 cup grated parmesan cheese Freshley cracked black pepper Instructions 1. Cook the spaghetti in a large pot of boiling, salted water. Drain and reserve some of the pasta water. 2. In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, lemon zest, and lemon juice. Add the pasta water and parmesan cheese and stir to combine. Bring the sauce to a simmer. 3. Transfer the cooked spaghetti to the skillet with the pasta sauce and toss until well coated. Serve with extra parsley and parmesan ...

This is a classic, Italian favorite eaten for breakfast or as a snack in many different regions of Italy. It is a sweet, ring shape cake (bundt) with emphasis on its fresh Lemon flavor and contrasting fennel flavor, which gives it a lot of complexity. Eat it in the morning or any time of day you prefer! Recipe Ingredients 3 eggs 1 1/4 cup sugar 3/4 cup olive oil or vegetable oil 1 cup whole milk 2 tsp. freshly grated lemon zest 1/3 cup freshly squeezed lemon juice 1 tsp. pure vanilla extract 3 cups flour 1 tbs. baking powder 1/2 tsp. kosher salt 2 tsp ground anise or fennel seed Powdered sugar Instructions 1. In a medium bowl, use a mixer to beat together eggs and sugar until light and fluffy and pale in color, about 3 minutes. Add olive oil, milk, lemon zest, lemon juice, and vanilla extract to the bowl and beat on medium speed.  2. Add the flour, baking powder, salt, and fennel seed to the liquid ingredients and beat on low speed until just combined. 3. Pour batter into the prepa...

This is an American-Italian favorite! With its basic pizza roots from Naples, this kind of pizza can be found in many New York Italian Pizza restaurants. It is a savory and delicious snack or it can be a full meal. Follow my Pizza Dough instructions in my earlier posts for an easy crust recipe as well as my quick Marinara sauce. Gather your toppings and you've got a great pizza slice! Recipe Ingredients 1 tbs. unsalted butter 1/2 Ib. mild, Italian sausage, not links 1/2 recipe homemade pizza dough or store bought 1/2 cup Marinara sauce (see my recipe) 1 1/2 cups shredded mozzarella cheese Instructions 1. Preheat oven to 500 degrees F. Melt butter in a large skillet over medium heat. Add sausage and cook until brown, about 5 to 8 minutes. Drain and set aside. 2. Roll out pizza dough to a 14 to 16" round (depending on baking sheet or stone), and place on baking sheet or stone. Use flour if needed. 3. Bake dough for 5 minutes. Carefully remove crust from oven. 4. Top with a thin ...

Born in the town of Castelfranco Emilia, Tortellini is a classic, Northern Italian dish. This is savory and tasty with complex flavors of butter and sage. It's perfect as a small pasta course or as a meal in itself. It only takes minimal ingredients and can be used with whatever you have on hand. Enjoy this as a quick meal after a long day of work or even as a lunch. Recipe Ingredients 1 20 oz. package of fresh cheese tortellini 6 oz. butter 6 leaves of fresh sage 1/4 cup grated parmesan cheese Instructions 1. Cook tortellini according to the package instructions. While it cooks, place butter into a large sauté pan and add sage. Allow the butter to melt and the sage to cook, roughly 5 minutes. 2. When the tortellini finishes cooking, add to the sauté pan and toss in the butter and sage until tortellini is completely covered. 3. Top with parmesan cheese. Serve warm. Check out this 11 inch, Nonstick, Cast Iron skillet from Zakarian by Dash. Zakarian by Dash Cast Iron Skillet

Tripe, also known as "trippa," is a Roman dish consisting of the lining of a pig's stomach. Although that might seem distasteful to some people, it is a classic and rather tasty dish in many Italian family homes and regions of Italy. Combined with a zesty tomato sauce, it is the perfect course to a meal. Recipe Ingredients 1 Ib. of beef tripe 2 Ibs. fresh tomatoes, chopped 1 tbs. basil 1/2 tsp. black pepper 4 tbs. oyster sauce 4 cloves, garlic 1/2 piece of onion 2 tsp. olive oil 0.88 oz. ginger, sliced Instructions 1. Boil the beef for one hour with the ginger to remove any unwanted smell. 2. Once the tripe is soft, heat the olive oil in a medium sized pot and sauté the onions and garlic. 3. Add the meat, basil, fresh tomatoes, black pepper, oyster sauce, and bring to a boil until tomatoes are cooked. Serve hot. Check out this 11 inch, Nonstick, Cast Iron skillet from Zakarian by Dash Zakarian by Dash 11 Inch Skillet  

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...

This sandwich (panino in Italian) is a take on the classic Caprese salad or Margherita pizza in a sandwich form. It combines the delicious, fresh ingredients of Tomatoes, Mozzarella cheese and Basil, drizzled with Balsamic vinegar. This is perfect summertime lunch, especially grilled. Recipes Ingredients 1/2 cup balsamic vinegar 1 (8 oz.) piece of crusty bread, your choice 1 tbs. olive oil Roughly 12 basil leaves 5 oz. fresh mozzarella cheese, thinly sliced 2 medium tomatoes, thinly sliced 1/4 tsp. salt 1/8 tsp. freshly ground black pepper Cooking Spray (try to use an olive oil-based spray) Instructions 1. In a small saucepan, bring balsamic vinegar to a boil over medium heat and cook until reduced to about 3 tablespoons. 2. While the vinegar is reducing, brush the cut side of the top of bread with olive oil. Top evenly with basil, cheese and tomatoes. Sprinkle with salt and pepper. Brush the cut side of the bottom half of bread with reduced vinegar. 3. Coat the pan with cooking spray ...