Authentic Italian

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 ...

This dish is one that is commonly eaten during meatless meals. In my family, we enjoy this during Lent, typically on Good Friday, or on other various Fridays during the season. It is simply soft eggs in a tangy red sauce. It originated in Naples and then became popular in many other regions. It is simple and delicous! Recipe Ingredients 3 tbs. olive oil 5 cloves of garlic, minced 1 tsp. crushed red pepper flakes 1/4 cup finely chopped onions 1 (28 oz.) can crushed tomatoes 2 tbs. chopped parsley 2 tbs. torn basil 5-6 large eggs Instructions 1. In a large, cold skillet, add olive oil, minced garlic, and red pepper flakes, then sauté for 5 minutes over low heat. Make sure to stir occasionally so nothing burns. Raise the heat to medium high and add onions. Cook for an additional 4 to 5 minutes. 2. Pour in the tomatoes and season with a generous amount of salt. Add the chopped parsley and basil. Cook over medium-low heat until it reaches a simmer. Let it simmer for 12-14 minutes. 3. Add cr...

This is one of the easiest and most delicious sauces to make that has a complexity of flavors. It's a seafood kind of take on a classic, zesty tomato sauce. Once you learn the basics of tomato sauce, or how to make a simple marinara, then you can add all kinds of ingredients to alter the flavors. Tuna sauce is a staple during many Christmas Eve dinners or a regular dish in the hot summer months! Recipe Ingredients 11 oz. can of tuna, fresh from can Chopped parsley Salt Pepper Easy Marinara Sauce (see recipe) Instructions 1. Make Easy Marinara Sauce (see my recipe). 2. Add 11 oz. can of tuna to the sauce and let it cook for about ten minutes. You want to add this after the Marinara sauce has been cooking for a while. 3. Add salt and pepper to taste. Before serving, add chopped parsley to garnish. Serve hot over your choice of pasta. Check out this 4.5 Qt. Nonstick Cast Iron Dutch Oven from Zakarian by Dash. Zakarian by Dash 4.5 Dutch Oven

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 covere...

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....