Category Archives: Italian Recipes

Southern Italian Lasagna

Delicious Italian Lasagna commonly served in Southern Italy. Buon Appetito!

Lasagna in an hour!

1 Carrot’s diced
1 Celery stalks diced
1/2 Onion diced
1/3 cup Olive Oil
1/2 pound ground meat
2 28 ounces tomato sauce (unseasoned)
1/4 cup milk
3/4 cup water
1 1/2 tsp salt
4 cups Mozzarella Cheese (shredded) 250 g freshly cut Mozzarella
1/2 Cup Parmesan Cheese
1 box Barilla Lasagna

*Optional: Consider enhancing your Lasagna providing a slight creamy taste and reducing the tomato flavor.
Additional foods that will make your dining experience more tasty:
1 hard boiled egg. Peeled sliced and added into a layer of the lasagna.
6 slices. ham Place ham slices into lasagna and reduce salt granule’s by 1/2 tsp.
6-10 Basil Leaves or (1/2 tsp dried basil) Steps up the meaning of Party!

If adding in the egg slices for additional protein: On high heat, place a sauce pan with 2 cups of water and uncooked egg. Allow to boil for 15 minutes.

In a separate large pan combine vegetables, meat and oil and cook over medium heat for 5 minutes, using a wooden spoon to break to pieces the ground beef and to combine with vegetables. Add wine and cover for 5 minutes. Reduce to medium-low heat.  Add sauce, milk, water and salt.  Placing a wooden spoon on top of pan, place lid so that is slightly tilted which will allow for water vapor to escape. Allow to simmer for 20 minutes. Add basil leaves. Turn off stove and remove from heat.

Pre-heat oven to 350 F or 180 C.

In a 9×11 cake size pan add to bottom of pan 3-4 large ladles of sauce. Add 4 pasta sheets distributed side by side in pan. Add 2-3 ladles of  sauce to cover pasta. Place on a layer of mozzarella cheese. Sprinkle on 1 tablespoon of parmesan (OPTIONAL: place egg slices all over sauce covered pasta.)
Add second layer of 4 pasta sheets distribute so they are side by side. Pour 2-3 ladles of  sauce to cover pasta. Place on a layer of 6 mozzarella slices. Sprinkle on 1 tablespoon of parmesan (OPTIONAL: evenly distribute ham slices)
Add third layer of 4 pasta sheets distributed side by side in pan. Pour 2-3 ladles of  sauce to cover pasta. Place on a layer of mozzarella cheese. Sprinkle on 1 tablespoon of parmesan.
Add fourth layer of 4 pasta sheets distributed side by side in pan. Pour 2-3 ladles of  sauce to cover pasta. Place on a layer of mozzarella cheese. Sprinkle on 2-3 tablespoons of parmesan.

SECRET TRICK to ensure perfect lasagna! Look at the constructed lasagna in the baking pan. The sauce on the side of the lasagna should stop and not elevate past the side of the third pasta layer. There is sauce on the fourth layer with cheese; you are looking for about 1/4 inch of space between the fluid which stops at the third layer and does not rise to the last layer. It will be “soupy” if the sauce on the side of the lasagna completely evens out with the fourth layer.

Place in oven and allow to bake covered with aluminum foil for 20 minutes. Remove aluminum foil and allow lasagna to cook uncovered for 10 minutes.

Remove from oven and allow to sit and cool down for 30 minutes before slicing and serving.


2 Simple Spaghetti Sauces

Easy and Flexible. This sauce can be used for many dishes.

1. Pair this sauce with Spaghetti or any other pasta and top off with parmesan cheese.
2. Try serving the sauce over orecchiette and grating Ricotta Dura on top. A saltier and freshly made to serve cheese.
3. Serve sauce over white rice and parmesan cheese. Delicious!
4. Also as main sauce in Ragu. For Lasagna or Cannelloni (mozzarella cheese)  Authentic Ragu` Italian Sauce

Delicious Tomato Basil Sauce for the Eggplant Parmigiana

Delicious Tomato Basil Sauce for the Eggplant Parmigiana

Simple Spaghetti Basil & Tomato Sauce (Onion Based) serves 5-6
1 medium onion
2 Tbsp Extra Virgin Olive Oil (EVOO)
28 oz or 720 grams  Tomato Sauce ( De Cecco or Fratelli)
1 tsp salt
1/4 cup milk
8 Basil leaves

In a medium size pan, sauté onion in olive oil for 5 minutes on medium low. Add tomato sauce, salt, milk (helps to reduce acidity of sauce which comes from the processed seeds.) Allow to simmer for 20 minutes. Add basil leaves to sauce at end of simmering time.

For nice presentation of dish pinch 2-4 leaves off basil plant and place on pasta dish.

Homemade Marinara Sauce

 

Marinara Sauce (Garlic Based) Serves 3 

  • 1/4 c. Olive Oil
  • 1 garlic clove peeled and minced (there are 2 garlic cloves in this recipe)
  • 14 oz Tomato Sauce (only Ripened Tomatoes)
  • 1/3 cup water
  • 2 Tablespoons milk
  • 1/2 tsp salt (salt to individual taste)
  • 1/8  tsp oregano
  • 1/8 tsp parsley
  •  pinch of red pepper flakes (1/16 – 1/8 tsp)
  • 1 garlic peeled and minced (for a hint of garlic taste) optional


In a saucepan, sauté garlic in olive oil over low heat for 4 minutes. Add the tomato sauce, water, milk and salt. Allow to simmer on low heat for 15 minutes stirring occasionally.  Add oregano, parsley, red pepper flakes, garlic clove minced and allow to simmer another 5 minutes of preparation.

Serve over favorite prepared pasta.

Cannelloni with Beef, Pork or Poultry

Tasty Tomato Basil Sauce
1 medium onion
4 Tbsp Extra Virgin Olive Oil (EVOO)
2 28 oz tomato sauce
2 tsp salt
1/2 cup milk
10 Basil leaves

In a medium size pan, sauté onion in olive oil for 5 minutes on medium low.
Add tomato sauce, salt, milk (helps to reduce acidity of sauce which comes from the processed seeds.)
Allow to simmer for 20 minutes.
Add basil leaves to sauce at end of simmering time.

For cannelloni
2 tbsp olive oil
1/2 onion diced
1 garlic close minced
1 pound (450 grams) of ground meat of choice: beef, pork or poultry
1 tsp dried or 2 tsp chopped parsley
1 tsp salt
1/2 pound (225 grams) diced into small pieces mozzarella
2 eggs slightly beaten
1 box Cannelloni or Pasta Shells

1/2 cup Parmesan Cheese
200 grams Mozzeralla cut into clices

In a frying pan over medium heat add oil, garlic and onion; saute for 4 minutes. Add ground meat and with a wooden spoon break to pieces so that there are no large clumps and meat is no longer pink, about 5 minutes. Turn off heat and drain meat in colander, allow to sit over a bowl or pan so that meat pieces are not lost though colander holes.
In a large bowl slightly beat two eggs with fork. Add mozzarella cheese, meat, salt parsley. Mix together with large spoon or hands.

In a large cake pan (9×11) spread 1 cup of sauce.

Take uncooked cannelloni shells and fill with meat and cheese mixture. Place stuffed shells on sauce in the pan. Fill first layer with the rest of stuffed uncooked pasta shells slightly space apart. Ladle rest of sauce over the shells. Top off with 1/2 cup of parmesan cheese and slices of mozerrala. Cover dish with tin foil and allow to bake on 350F or 180 C for about 35 minutes. Remove foil and allow to bake another 15 minutes. Remove from oven allow to cool for 15 minutes before slicing and serving.

Italian Strawberries and Cream

Balsamic Strawberries with Ricotta Cream.
Strawberries are combined with tangy and sweet balsamic vinegar and creamy ricotta in this quick and simple dessert.

INGREDIENTS
1 c ricotta cheese (drained of liquid)
1 T honey 1/2 t pure vanilla extract
3 T Balsamic vinegar
1 1/2 T brown sugar 16 oz strawberries, (leaves and stems removed) and quartered
1 T fresh basil, cut into fine ribbons

DIRECTIONS
Open container of ricotta cheese, empty ricotta into colander (sat onto a plate for liquid to collect) by turning container upside down and and allow ricotta to gently slide onto colander so that drains of all liquid (about 15 minutes then discard liquid).
Spoon 1 cup of cheese into a mixing bowl of a food processor. Add honey and vanilla. Process for 1 minute until mixture is smooth. Refrigerate for at least 2 hours.

In a small saucepan, combine the vinegar and sugar. Stir until sugar dissolved. Bring to a boil and reduce to a simmer, heat for 3 minutes. Remove from pan and allow to cool completely.

In a mixing bowl combine the strawberries and basil with vinegar mixture. Divide equally among 4 glasses. Top with ricotta cream. Serve chilled.

Number of Servings: 4

Chicken Marsala

Easy to prepare, delicious to eat!

1 pound chicken breast (butterflied)
1 cup Semolina Flour or 1 cup bread crumbs in bowl and set aside
1/3 cup light olive or vegetable oil
1 Tbsp butter
Seasoning: 1/8 tsp or “A Pinch” each per chicken slice: Sage, Pepper and Salt

Marsala Sauce

  • 1/3 cup olive oil
  • 1/2 onion diced
  • 1-2 Portabella Mushrooms
  • 1/2 tsp each: Sage, Pepper and Salt (if needed, add to taste.)
  • 1 tsp flour
  • 1 cup DRY Marsala (suggested FLORIO MARSALA).  i.e. (Sweet or SemiSecco Marsala ONLY for baked goods.)
  • 2 Tbsp Fresh Parsley Chopped (or 1/2 Tbsp dried parsely) for presentation

Optional: 1 pint heavy whipping cream, or 1 cup milk. Provides for a creamy sauce to serve over Tortellini pasta.
Optional: Freshly grated Parmesan Cheese for pasta.

Begin with filleting chicken breast. Place knife along the length of the chicken breast while placing the other hand on top as you carefully slide knife through the length of the chicken.  Gently open the top flap of breast allowing for easy movement of cutting the meat. Once chicken has been butterflied open you may choose to leave it as a large fillet or, cut it in half to obtain 2 chicken slices.

Place skillet on low heat add oil and butter allow to warm for 3 minutes. DO NOT let the ingredients come to a “smoke point”, it will change the flavor of  your dish.

Dredge (cover) each chicken breast in Semolina Flour OR Bread Crumbs allowing it to cook about 3 minutes on each side. Season with salt, pepper and sage. Remove browned chicken and set aside.

Allow pan to cool about 4 minutes and wipe clean with paper towel.

Marsala Sauce
Return pan to low heat and add olive oil, onions, mushrooms and seasonings. Cover pan and allow to saute for 5 minutes. Add to  vegetables flour and stir. Add  Marsala and stir. Allow to simmer for 1 minutes. ( May add heavy whipping cream and allow to simmer together for another 5 minutes.)  Top off with chopped parsely for taste, color and presentation. Add chicken to sauce and allow to simmer on low heat for 2 minutes.

Can serve by itself, with pasta or, with salad.