Sliced Italian bread or a sturdy french bread
brush outsides with butter (no substitutes!)
spread prepared pesto on one side of bread
place shredded mozzarella and parmesan cheese on top of pesto
Bake sandwiches on crinkled tinfoil on a baking sheet for 30-40 min at 300 degrees, flipping once. Or can toast on griddle.
Showing posts with label italian. Show all posts
Showing posts with label italian. Show all posts
Sunday, May 31, 2009
Homemade Tomato Soup
I serve these with Italian Cheese & Pesto Sandwiches - which are also listed on this site.
Preheat oven to 450
Toss together and roast in shallow pan for 40 minutes:
8-10 Fresh tomatos on the vine (garaden fresh or Hot house), quartered
6 cloves of garlic, minced
1/4 c. olive oil
salt and black pepper
Saute in 2 T olive oil about 5-7 minutes
1 large chopped white onion
then stir in:
2 c. water
2 t. sugar
1/2 t. salt
1/4 t. red pepper flakes
roasted tomato mixture
Bring all to a boil then reduce heat and allow to simmer for 10 minutes. Puree soup in blender until smooth, or chunky as you like.
Garnish with:
1/2 c. cream, milk, or half&half
fresh basil
Preheat oven to 450
Toss together and roast in shallow pan for 40 minutes:
8-10 Fresh tomatos on the vine (garaden fresh or Hot house), quartered
6 cloves of garlic, minced
1/4 c. olive oil
salt and black pepper
Saute in 2 T olive oil about 5-7 minutes
1 large chopped white onion
then stir in:
2 c. water
2 t. sugar
1/2 t. salt
1/4 t. red pepper flakes
roasted tomato mixture
Bring all to a boil then reduce heat and allow to simmer for 10 minutes. Puree soup in blender until smooth, or chunky as you like.
Garnish with:
1/2 c. cream, milk, or half&half
fresh basil
Thursday, January 15, 2009
Chicken Parmesan
dip:
4 breasts
in:
1 beaten egg
3/4 c. Italian seasoned bread crumbs
arrange chicken in greased 9x13 pan
Cook uncovered at 400 degrees for 20 min.
Pour tomato pasta sauce over and top with mozerella cheese.
can serve with buttered noodles.
4 breasts
in:
1 beaten egg
3/4 c. Italian seasoned bread crumbs
arrange chicken in greased 9x13 pan
Cook uncovered at 400 degrees for 20 min.
Pour tomato pasta sauce over and top with mozerella cheese.
can serve with buttered noodles.
Tuesday, December 23, 2008
Tortellini Rose
A Bit of work, but SOOO worth it!
Marinara
3 tablespoons olive oil
1 small onion, chopped
1-3 clove garlic, minced
1 tablespoon sugar
2 tablespoons dry basil
1 teaspoon salt
1 (14 ounce) can tomatoes
1 (6 ounce) can tomato paste
Alfredo Sauce
8 tablespoons butter
1/4 cup heavy cream
1/2 cup grated asiago cheese
Pasta
4 tablespoons butter
1 medium onion, chopped
2 tomatoes, chopped
4 mushrooms, chopped
5 cloves garlic, pressed
1-2 package refrigerated tortellini (, not cheese use meat)
Directions
Marinara: In a 2-quart sauce pan, over medium heat, cook onion and garlic till tender.
Stir in remaining ingredients.
Heat to boiling, stir to break up tomatoes.
Reduce heat, simmer with cover on for about 20 minutes.
Stir occasionally.
I recommend blending it with a hand blender Alfredo Sauce: In small sauce pan, over medium low heat, melt butter.
Just before mixing with pasta, add cheese, stirring until it is melted.
Slowly add cream, heat until thoroughly mixed.
Add to pasta according to directions.
Pasta: Prepare Tortellini according to package directions.
In the meantime, melt butter, add onion and cook until clear.
Add tomatoes and mushrooms, cook until tender.
Add garlic and Marinara Sauce, heat until hot.
Add Alfredo Sauce, mix well until hot.
Add cooked Tortellini, mix well, and serve immediately.
Serves 6 generous portions.
NOTES: Marinara sauce can be prepared a day or two ahead. Garlic is the secret to this dish so use as much as you want. I usually adjust it according to who I serve it to. We love garlic so I use lots! I use a mixture of stuffed Tortellini, like Chicken, Sausage, but try to stay away from cheese stuffed.
Marinara
3 tablespoons olive oil
1 small onion, chopped
1-3 clove garlic, minced
1 tablespoon sugar
2 tablespoons dry basil
1 teaspoon salt
1 (14 ounce) can tomatoes
1 (6 ounce) can tomato paste
Alfredo Sauce
8 tablespoons butter
1/4 cup heavy cream
1/2 cup grated asiago cheese
Pasta
4 tablespoons butter
1 medium onion, chopped
2 tomatoes, chopped
4 mushrooms, chopped
5 cloves garlic, pressed
1-2 package refrigerated tortellini (, not cheese use meat)
Directions
Marinara: In a 2-quart sauce pan, over medium heat, cook onion and garlic till tender.
Stir in remaining ingredients.
Heat to boiling, stir to break up tomatoes.
Reduce heat, simmer with cover on for about 20 minutes.
Stir occasionally.
I recommend blending it with a hand blender Alfredo Sauce: In small sauce pan, over medium low heat, melt butter.
Just before mixing with pasta, add cheese, stirring until it is melted.
Slowly add cream, heat until thoroughly mixed.
Add to pasta according to directions.
Pasta: Prepare Tortellini according to package directions.
In the meantime, melt butter, add onion and cook until clear.
Add tomatoes and mushrooms, cook until tender.
Add garlic and Marinara Sauce, heat until hot.
Add Alfredo Sauce, mix well until hot.
Add cooked Tortellini, mix well, and serve immediately.
Serves 6 generous portions.
NOTES: Marinara sauce can be prepared a day or two ahead. Garlic is the secret to this dish so use as much as you want. I usually adjust it according to who I serve it to. We love garlic so I use lots! I use a mixture of stuffed Tortellini, like Chicken, Sausage, but try to stay away from cheese stuffed.
Spaghetti Pie
6 ounces spaghetti
2 tablespoons butter
1/3 cup parmesan cheese
2 eggs, beaten
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/2 lb hamburger
1/2 lb Italian sausage
1/2 cup onion, chopped
8 ounces tomatoes, cut up and undrained
6 ounces tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
Directions
Brown and drain the ground beef and sausage. Saute onion until tender and add the tomatoes, tomato paste, sugar, oregano and garlic salt. Combine the meat mixture and the tomato mixture, set aside.
Cook spaghetti and combine with butter, parmesan cheese and eggs.
Press mix into a 10 inch buttered pie plate making sure it goes up the sides of the plate making a sort of "pie crust".
Spread ricotta cheese over the spaghetti and fill with the meat mixture.
Bake uncovered at 350 degrees for 20-25 minutes.
Sprinkle with mozzerella and bake an additional 15 minutes.
2 tablespoons butter
1/3 cup parmesan cheese
2 eggs, beaten
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/2 lb hamburger
1/2 lb Italian sausage
1/2 cup onion, chopped
8 ounces tomatoes, cut up and undrained
6 ounces tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
Directions
Brown and drain the ground beef and sausage. Saute onion until tender and add the tomatoes, tomato paste, sugar, oregano and garlic salt. Combine the meat mixture and the tomato mixture, set aside.
Cook spaghetti and combine with butter, parmesan cheese and eggs.
Press mix into a 10 inch buttered pie plate making sure it goes up the sides of the plate making a sort of "pie crust".
Spread ricotta cheese over the spaghetti and fill with the meat mixture.
Bake uncovered at 350 degrees for 20-25 minutes.
Sprinkle with mozzerella and bake an additional 15 minutes.
Homemade Pesto
1/2 cup pine nuts
2 cups fresh basil, chopped
3 garlic cloves, chopped
1 cup extra virgin olive oil
1/2 cup Parmesan cheese
1/2 cup Romano cheese
Salt and pepper to taste
PLACE pine nuts, garlic, basil and oil in a food processor and pulse until finely blended.
TRANSFER pesto from food processor to bowl. Add all remaining ingredients.
TOSS with your favorite pasta or chill and use in 2-3 days.
2 cups fresh basil, chopped
3 garlic cloves, chopped
1 cup extra virgin olive oil
1/2 cup Parmesan cheese
1/2 cup Romano cheese
Salt and pepper to taste
PLACE pine nuts, garlic, basil and oil in a food processor and pulse until finely blended.
TRANSFER pesto from food processor to bowl. Add all remaining ingredients.
TOSS with your favorite pasta or chill and use in 2-3 days.
Pizza Dough
7 1/2 cups all-purpose flour (approximately)
1 pk dry active yeast
2 2/1 cups water, warm
1/2 Tbsp +1 tsp salt
1 Tbsp of extra virgin olive oil
All-purpose flour as needed
POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.
PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.
CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.
PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle.
SLIDE pizza dough onto a pizza pan or parchment paper.
COVER with your favorite pizza toppings
BAKE in preheated oven at 550ºF for 5-6 minutes or until crust is golden brown.
*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.
1 pk dry active yeast
2 2/1 cups water, warm
1/2 Tbsp +1 tsp salt
1 Tbsp of extra virgin olive oil
All-purpose flour as needed
POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.
PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.
CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.
PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle.
SLIDE pizza dough onto a pizza pan or parchment paper.
COVER with your favorite pizza toppings
BAKE in preheated oven at 550ºF for 5-6 minutes or until crust is golden brown.
*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.
Shrimp Scampi
3 lbs medium fresh shrimp, shelled
4 Tbsp olive oil
2 medium onions, diced
1 cup white wine
6 cloves garlic, crushed
6 Tbsp parsley, finely chopped
1 1/16 tsp crushed red pepper
8 oz butter
1 lb angel hair pasta, cooked according to package directions
Salt and pepper to taste
HEAT oil in a saute pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half.
ADD shrimp and cook 1-2 minutes until fully cooked.
TRANSFER pasta to plate and top with shrimp mixture.
4 Tbsp olive oil
2 medium onions, diced
1 cup white wine
6 cloves garlic, crushed
6 Tbsp parsley, finely chopped
1 1/16 tsp crushed red pepper
8 oz butter
1 lb angel hair pasta, cooked according to package directions
Salt and pepper to taste
HEAT oil in a saute pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half.
ADD shrimp and cook 1-2 minutes until fully cooked.
TRANSFER pasta to plate and top with shrimp mixture.
Conchiglie with Tomato & Basil
3 lbs ripe vine tomatoes
16-18 cloves garlic, finely sliced
1/2 cup red onion, chopped
1/3 cup extra virgin olive oil
4 Tbsp unsalted butter
Salt to taste
Black pepper to taste
1/2 cups fresh basil, coarse chopped + leaves for garnish
1/2 cup shredded mozzarella cheese
1 lb medium-size shell pasta
Reggiano cheese to sprinkle
HEAT olive oil and butter in a skillet. Add sliced garlic and onions. Saute over low heat until onions and garlic turn a light golden brown. Add diced tomatoes and cook together with garlic and onions for 5 minutes. Season with salt and pepper to taste. Add chopped basil and stir.
COOK pasta according to package directions and drain.
SERVE pasta in a soup plate or bowl and top with tomato mixture and freshly grated Parmigiano Reggiano cheese. Garnish with fresh basil leaves and shredded mozzarella.
16-18 cloves garlic, finely sliced
1/2 cup red onion, chopped
1/3 cup extra virgin olive oil
4 Tbsp unsalted butter
Salt to taste
Black pepper to taste
1/2 cups fresh basil, coarse chopped + leaves for garnish
1/2 cup shredded mozzarella cheese
1 lb medium-size shell pasta
Reggiano cheese to sprinkle
HEAT olive oil and butter in a skillet. Add sliced garlic and onions. Saute over low heat until onions and garlic turn a light golden brown. Add diced tomatoes and cook together with garlic and onions for 5 minutes. Season with salt and pepper to taste. Add chopped basil and stir.
COOK pasta according to package directions and drain.
SERVE pasta in a soup plate or bowl and top with tomato mixture and freshly grated Parmigiano Reggiano cheese. Garnish with fresh basil leaves and shredded mozzarella.
Bruschetta al Pomodoro
Serves four. Total time: 30 minutes
6-8 Fresh Chopped Basil Leaves
Salt (as needed)
2-3 cloves Garlic
4 medium Tomatoes
8 slice(s) Crusty Bread
Pepper (as needed)
6 Tbsp Extra Virgin Olive Oil
1. Chop tomatoes, season with salt, pepper, chopped basil and oil.
2. Grill bread, brush with garlic and top with tomatoes.
6-8 Fresh Chopped Basil Leaves
Salt (as needed)
2-3 cloves Garlic
4 medium Tomatoes
8 slice(s) Crusty Bread
Pepper (as needed)
6 Tbsp Extra Virgin Olive Oil
1. Chop tomatoes, season with salt, pepper, chopped basil and oil.
2. Grill bread, brush with garlic and top with tomatoes.
Pesto Chicken
1 pkg pesto sauce mix (or prepared pesto)
8 boneless/skinless breasts (I used 5 large breasts and cut them in half)
unseasoned breadcrumbs
1/2 c. melted butter
sliced provolone cheese (or mozzerella)
Preheat oven to 350. Prepare sauce as directed on pkg. Dip breasts in melted butter then coat in breadcrumbs. Place in greased 9x13 pan. Spread pesto over the tops as generously as you'd like and then top with provolone cheese. Cover with foil and place in oven for 45 - 50 minutes. Remove foil when 15 minutes remain to brown cheese on top.
8 boneless/skinless breasts (I used 5 large breasts and cut them in half)
unseasoned breadcrumbs
1/2 c. melted butter
sliced provolone cheese (or mozzerella)
Preheat oven to 350. Prepare sauce as directed on pkg. Dip breasts in melted butter then coat in breadcrumbs. Place in greased 9x13 pan. Spread pesto over the tops as generously as you'd like and then top with provolone cheese. Cover with foil and place in oven for 45 - 50 minutes. Remove foil when 15 minutes remain to brown cheese on top.
Parmesan Pesto Pasta
2 cups shredded parmesan cheese
1/2 c. butter
1 c. milk
1 c. half and half
4 T. prepared pesto or 1 envelope of knorr or mckormick pesto sauce mix
1 lb cooked penne pasta
In large saucepan, combine all ingredients except pesto and pasta. Stir over med heat until cheese is melted. Add pesto and simmer for 5-7 minutes, until sauce thickens. Mix with pasta. (can include grilled chicken in this if you wanted to for a main dish)
1/2 c. butter
1 c. milk
1 c. half and half
4 T. prepared pesto or 1 envelope of knorr or mckormick pesto sauce mix
1 lb cooked penne pasta
In large saucepan, combine all ingredients except pesto and pasta. Stir over med heat until cheese is melted. Add pesto and simmer for 5-7 minutes, until sauce thickens. Mix with pasta. (can include grilled chicken in this if you wanted to for a main dish)
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