Italian Chicken Parmigain - Recipe

ITALIAN CHICKEN PARMIGAIN

Ingredients:

• 2 large, skinless chicken breasts, halved through the middle
• 2 eggs, beaten
• 75g breadcrumbs
• 75g Parmesan, grated
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• half a 690ml jar passata
• 1 tsp caster sugar
• 1 tsp dried oregano
• half a 125g ball light mozzarella, torn

Instructions:

1. Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.
2. Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.
3. Heat grill to High and cook the chicken for 5 mins each side, then remove. Pou and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if r the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted you like.

Italian Fettuccine Alfredo - Recipe

ITALIAN FETTUCCINE ALFREDO

Ingredients:

• 1/2lb.  fettuccine, uncooked
• 1lb.  boneless skinless chicken breasts, cut into strips
• 4 tsp.  flour
• 1-1/4 cups  fat-free reduced-sodium chicken broth
• 4oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 3 Tbsp.  KRAFT Grated Parmesan Cheese, divided
• 1/4 tsp.  garlic powder
• 1/4 tsp.  pepper

Instructions:

1. COOK pasta as directed on package, omitting salt.
2. MEANWHILE, cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken.
3. DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

Italian Lasagna - Recipe

ITALIAN LASAGNA

Ingredients:

• 1 pound sweet Italian sausage  
• 3/4 pound lean ground beef  
• 1/2 cup minced onion  
• 2 cloves garlic, crushed  
• 1 (28 ounce) can crushed tomatoes  
• 2 (6 ounce) cans tomato paste  
• 2 (6.5 ounce) cans canned tomato sauce  
• 1/2 cup water  
• 2 tablespoons white sugar  
• 1 1/2 teaspoons dried basil leaves  
• 1/2 teaspoon fennel seeds  
• 1 teaspoon Italian seasoning  
• 1 tablespoon salt  
• 1/4 teaspoon ground black pepper  
• 4 tablespoons chopped fresh parsley  
• 12 lasagna noodles  
• 16 ounces ricotta cheese  
• 1 egg  
• 1/2 teaspoon salt  
• 3/4 pound mozzarella cheese, sliced  
• 3/4 cup grated Parmesan cheese

Instructions:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Linguine With Clam Suace - Recipe

LINGUINE WITH CLAM SAUCE

Ingredients:

• 1 pound linguine
• 1/2 cup plus 1 tablespoon olive oil
• 6 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 18 littleneck or chowder clams
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh Italian, flat leafed parsley

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
2.  Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.

Italian Veal Marsala - Recipe

ITALIAN VEAL MARSALA

Ingredients:

• salt, pepper,flour for dredging,mixed
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1lb mushroom, sliced
• 1⁄2 cup marsala wine
• 1 cup chicken stock

Instructions:

1. mix flour,salt pepper on plate.
2. dredge veal and set aside.
3. heat butter and oil in saute pan,add veal, saute about 3 minutes per side, remove from pan add mushrooms and saute until browned, about 10 minutes, remove.
4. add marsala to deglaze pan, add chicken broth and reduce by half.
5. add veal and mushrooms to pan to heat through.

Italian Chicken Saltimbocca - Recipe

Italian Chicken Saltimbocca

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 tablespoon fresh lemon juice
• 4 medium chicken cutlets
• Kosher salt and freshly ground black pepper
• 4 paper-thin slices prosciutto
• 1/2 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 3 tablespoons olive oil

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.
2. Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. Roll up each cutlet and secure with a toothpick.
3. In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.

Italian Pasta Primavera - Recipe

ITALIAN PASTA PRIMAVERA 

Ingredients:

• 3 carrots, peeled and cut into thin strips
• 2 medium zucchini or 1 large zucchini, cut into thin strips
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs or herbes de Provence
• 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup grated Parmesan

Instructions:

1. Preheat the oven to 450 degrees F.
2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Italian Shrimp Fra Diavolo - Recipe

ITALIAN SHRIMP FRA DIAVOLO

Ingredients:

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound medium shrimp, peeled and deveined
• 5 cloves garlic, thinly sliced
• 2 to 4 anchovy fillets, chopped
• 1 teaspoon red pepper flakes, plus more for topping
• 1 28 -ounce can whole San Marzano tomatoes, crushed by hand
• 1/2 cup dry white wine
• 3 sprigs oregano, leaves stripped and roughly chopped
• Kosher salt
• 12 ounces bucatini or linguine
• 1/2 cup fresh parsley or basil leaves, roughly chopped

Instructions:

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
2. Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
3. Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
4. Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.

Penne Alla Vodka - Recipe

PENNE ALLA VODKA

Ingredients:

• 3 tablespoons butter
• 3 -4 cloves garlic, chopped finely
• 1 cup thinly sliced prosciutto
• 1(28 ounce) can whole tomatoes, drained and chopped
• 1⁄2 cup heavy cream
• 1⁄4 cup vodka (only a kind you would drink)
• salt and pepper
• 1 pinch crushed red pepper flake
• 1 lb penne pasta
• 3⁄4 cup freshly grated

Instructions:

1. In a wide pot big enough to hold all the pasta and sauce, melt the butter.
2. add the garlic and cook until golden brown.
3. stir in the proscuitto and cook for a a minute or two.
4. add the tomatoes, crushed pepper, pepper and salt.
5. simmer for 5 minutes.
6. stir in the cream and cook for 2 minutes stirring alot.
7. add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
8. cook the pasta as directed on box but al dente.
9. add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
10. toss with the cheese and serve immediately

Spaghetii With Tomato Sauce - Recipe

SPAGHETTI WITH TOMATO SAUCE

Ingredients:

• 1/2 pounds plum tomatoes, peeled and halved lengthwise
• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 2 tablespoons plus 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon crushed red pepper
• 6 quarts water
• 12 ounces uncooked spaghetti
• 1/4 cup minced fresh basil
• 6 tablespoons grated fresh Parmigiano-Reggiano cheese

Instructions:

1. Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 teaspoon salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
3. Bring 6 quarts water and remaining 2 tablespoons salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
4. Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss. Place 1 cup pasta mixture on each of 6 plates. Drizzle each serving with 1/2 teaspoon of remaining oil; sprinkle each with 1 tablespoon cheese.