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 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 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...

An antipasto salad is a common first course to any Italian meal. It serves as the "starter" and typically includes cured meats, cheeses, olives, and other tangy, marinated vegetables. As you travel the regions of Italy, you will find that the ingredients have slight variations according to what is popular or common for that region. This dish can be served individually, in personal size, or as one big antipasto that people can pick from. There is no set amount of ingredients to include. You can absolutely make it your own. This recipe is the basics! Recipes Ingredients 3 cups romaine, chopped 1/2 cup green olives 1/2 cup medium black olives 1/2 cup cherry tomatoes, halved 1/2 cup mini pepperoni or cubed hard pepperoni 1/4 cup jarred roasted red peppers, chopped 8 oz. genoa salami, cut into bite size pieces 1/2 cup mozzarella cheese balls 13 oz. artichoke hearts, quartered 8 oz. provolone cheese, cut into bite size pieces Dressing: 1/4 cup olive oil 2 tbs. lemon juice 1/4 cup r...